{"id":7752,"date":"2024-08-08T10:59:37","date_gmt":"2024-08-08T10:59:37","guid":{"rendered":"https:\/\/longchangextracts.com\/?p=7752"},"modified":"2024-08-08T10:59:37","modified_gmt":"2024-08-08T10:59:37","slug":"irradiated-food","status":"publish","type":"post","link":"https:\/\/longchangextracts.com\/tr\/irradiated-food\/","title":{"rendered":"I\u015f\u0131nlanm\u0131\u015f g\u0131dalar hakk\u0131nda bilinmesi gereken en \u00f6nemli 8 \u015fey nedir?"},"content":{"rendered":"

G\u0131da \u0131\u015f\u0131nlama, g\u0131dan\u0131n (hammaddeler dahil) radyasyonla \u0131\u015f\u0131nlanmas\u0131, taze g\u0131dan\u0131n belirli fizyolojik s\u00fcre\u00e7lerinin (\u00e7imlenme ve olgunla\u015fma) geli\u015fiminin geciktirilmesi veya g\u0131dan\u0131n b\u00f6cek \u00f6ld\u00fcr\u00fcc\u00fc, dezenfektan, bakterisit, k\u00fcf \u00f6nleyici ve di\u011fer i\u015flemlerinin, muhafaza s\u00fcresinin uzat\u0131lmas\u0131, stabilizasyon ve g\u0131da operasyon s\u00fcrecinin kalitesinin iyile\u015ftirilmesi amac\u0131na ula\u015fmak i\u00e7in kullan\u0131lmas\u0131 anlam\u0131na gelir.<\/p>\n

Teknik \u00f6zellikler<\/strong><\/p>\n

1. Oda s\u0131cakl\u0131\u011f\u0131nda veya d\u00fc\u015f\u00fck s\u0131cakl\u0131kta ger\u00e7ekle\u015ftirilebilir ve i\u015flem s\u0131ras\u0131nda g\u0131dan\u0131n s\u0131cakl\u0131k art\u0131\u015f\u0131 \u00e7ok azd\u0131r, bu da g\u0131dan\u0131n kalitesini korumaya yard\u0131mc\u0131 olur;<\/p>\n

2. I\u015f\u0131n (\u00f6rne\u011fin \u03b3-\u0131\u015f\u0131n\u0131), paketin alt\u0131ndaki g\u0131day\u0131 \u00e7\u00f6z\u00fclmeden \u0131\u015f\u0131nlayabilen ve g\u0131dan\u0131n i\u00e7inde derinlemesine gizlenmi\u015f olan zararl\u0131lar\u0131, parazitleri ve mikroorganizmalar\u0131 \u00f6ld\u00fcrebilen g\u00fc\u00e7l\u00fc bir n\u00fcfuz etme g\u00fcc\u00fcne sahiptir;<\/p>\n

3. I\u015f\u0131nlanm\u0131\u015f g\u0131da herhangi bir kal\u0131nt\u0131 b\u0131rakmayacakt\u0131r;<\/p>\n

4. I\u015f\u0131nlama ile muhafaza y\u00f6ntemleri, g\u0131da dondurma ve muhafaza etme gibi y\u00f6ntemlere k\u0131yasla enerji tasarrufu sa\u011flayabilir;<\/p>\n

5. Belirli g\u0131dalar\u0131n i\u015flenmesini ve kalitesini iyile\u015ftirebilir;<\/p>\n

6. Radyasyon hatlar\u0131 (radyasyon kayna\u011f\u0131) olu\u015fturmak ve radyasyon hatlar\u0131n\u0131n s\u0131z\u0131nt\u0131 yapmamas\u0131n\u0131 sa\u011flamak i\u00e7in g\u00fcvenlik \u00f6nlemleri sa\u011flamak i\u00e7in b\u00fcy\u00fck yat\u0131r\u0131m ve \u00f6zel ekipman gerektirir;<\/p>\n

7. En iyi ekonomik etkiyi ve sosyal faydalar\u0131 elde etmek i\u00e7in farkl\u0131 \u00fcr\u00fcnler ve farkl\u0131 \u0131\u015f\u0131nlama ama\u00e7lar\u0131 i\u00e7in uygun \u0131\u015f\u0131nlama dozunu kontrol etmeyi se\u00e7mek.<\/p>\n

Etkileyen fakt\u00f6rler<\/strong><\/p>\n

1. I\u015f\u0131nlama dozu<\/strong>
\nG\u0131da \u0131\u015f\u0131nlamas\u0131n\u0131n farkl\u0131 ama\u00e7lar\u0131na ve \u00f6zelliklerine g\u00f6re FDA, IAEA, WHO g\u0131da \u0131\u015f\u0131nlamas\u0131n\u0131 3 kategoriye ay\u0131rmaktad\u0131r:<\/p>\n

A Depolama \u0131\u015f\u0131nlamas\u0131na kar\u015f\u0131 diren\u00e7 (radurizasyon): <\/strong> Temel ama\u00e7, g\u0131dadaki mikroorganizma ve di\u011fer organizmalar\u0131n say\u0131s\u0131n\u0131 azaltmak, taze g\u0131dan\u0131n pi\u015firme sonras\u0131 s\u00fcresini ve raf \u00f6mr\u00fcn\u00fc uzatmakt\u0131r (\u00f6rne\u011fin, \u00e7imlenmenin engellenmesi, olgunla\u015fman\u0131n geciktirilmesi, b\u00f6ceklerin yok edilmesi, parazitlerin etkisiz hale getirilmesi). Bu s\u00fcre\u00e7, bitki dokular\u0131ndaki enzimatik de\u011fi\u015fikliklerin bir sonucudur. Raf \u00f6mr\u00fcn\u00fc uzatan bu i\u015fleme bazen \"\u0131\u015f\u0131nlama korumas\u0131\" ad\u0131 verilir ve 5 kGy veya daha d\u00fc\u015f\u00fck \u0131\u015f\u0131nlama dozlar\u0131 kullan\u0131l\u0131r.<\/p>\n

B Radyasyon Past\u00f6rizasyonu (radicidatron):<\/strong> A\u015fa\u011f\u0131dakiler gibi kat\u0131 g\u0131dalar\u0131n radyasyon past\u00f6rizasyonu et<\/strong>vir\u00fcsler d\u0131\u015f\u0131ndaki patojenik organizmalar\u0131 ve mikroorganizmalar\u0131 ortadan kald\u0131rmak i\u00e7in pratik bir y\u00f6ntemdir. \u00d6zellikle canl\u0131 olan ve \u0131\u015f\u0131nlanm\u0131\u015f \u00fcr\u00fcnlerde herhangi bir standart y\u00f6ntemle tespit edilemeyen patojen mikroorganizmalar\u0131n spor olmayan formlar\u0131n\u0131n say\u0131s\u0131n\u0131n azalt\u0131lmas\u0131yla elde edilir. Tipik olarak \u0131\u015f\u0131nlama i\u015fleminden sonra dondurma i\u015flemine devam edilir. G\u0131dalar\u0131 patojen bakteri ve parazitlerle etkisiz hale getirerek g\u0131dalar\u0131n hijyenik kalitesini art\u0131ran bu i\u015flem bazen \"radyasyon sterilizasyonu\" olarak da adland\u0131r\u0131l\u0131r. Orta doz uygulamalar\u0131 \u0131s\u0131 past\u00f6rizasyonuna \u00e7ok benzer, bu nedenle radyasyon past\u00f6rizasyonu olarak adland\u0131r\u0131l\u0131r, \u00e7\u00fcnk\u00fc g\u0131dada spor olu\u015fturmayan belirli patojenik bakteriler (\u00f6rne\u011fin salmonella) tespit edilmez. Kullan\u0131lan \u0131\u015f\u0131nlama dozlar\u0131 aral\u0131\u011f\u0131 5-10 kGy'dir.<\/p>\n

C I\u015f\u0131nlama Arrhenius sterilizasyonu (radappertizaton):<\/strong> Kullan\u0131lan \u0131\u015f\u0131nlama dozu, g\u0131dadaki mikroorganizmalar\u0131 s\u0131f\u0131ra veya s\u0131n\u0131rl\u0131 bir say\u0131ya indirir (mikrobiyal pop\u00fclasyonu sterilizasyon noktas\u0131na kadar azalt\u0131r) ve bu \u0131\u015f\u0131nlama i\u015fleminden sonra g\u0131da, yeniden kontaminasyonun olmad\u0131\u011f\u0131 ko\u015fullar alt\u0131nda belirli bir depolama s\u00fcresine ula\u015f\u0131r. Doz aral\u0131\u011f\u0131 10 kGy veya daha fazlad\u0131r.<\/p>\n

2. I\u015f\u0131nland\u0131\u011f\u0131nda g\u0131da maddelerinin durumu<\/strong>
\nKontamine mikroorganizmalar, zararl\u0131lar ve di\u011fer t\u00fcr ve say\u0131daki g\u0131dan\u0131n b\u00fcy\u00fcme ve geli\u015fme a\u015famas\u0131, olgunlu\u011fu, solunum ve metabolizmas\u0131n\u0131n h\u0131zl\u0131 ve yava\u015f olmas\u0131 ve di\u011fer fakt\u00f6rler \u0131\u015f\u0131nlama etkisi \u00fczerinde b\u00fcy\u00fck etkiye sahiptir.<\/p>\n

3. I\u015f\u0131nlama s\u00fcrecinin \u00e7evresel ko\u015fullar\u0131<\/strong>
\nOksijenin varl\u0131\u011f\u0131, mikroorganizmalar\u0131n \u0131\u015f\u0131nlamaya kar\u015f\u0131 hassasiyetini 2-3 kat art\u0131rabilir ve ayr\u0131ca \u0131\u015f\u0131nlama \u00fcr\u00fcnlerinin kimyasal etkisi \u00fczerinde bir etkiye sahiptir, bu nedenle \u0131\u015f\u0131nlama i\u015fleminde oksijen bas\u0131nc\u0131n\u0131n stabilitesini korumak, tek tip \u0131\u015f\u0131nlama etkisi elde etmenin ko\u015fullar\u0131ndan biridir.<\/p>\n

Ayn\u0131 sterilizasyon, b\u00f6cek \u00f6ld\u00fcr\u00fcc\u00fc etkiyi elde etmek i\u00e7in \u0131\u015f\u0131nlama s\u0131cakl\u0131\u011f\u0131n\u0131 uygun \u015fekilde y\u00fckseltin, genellikle \u0131\u015f\u0131nlama dozunu azaltabilir; uygun bas\u0131n\u00e7l\u0131 \u0131s\u0131tma, b\u00f6ylece bakteri sporlar\u0131 \u00e7imlenir ve daha sonra daha k\u00fc\u00e7\u00fck bir doz kullan\u0131r, \u00f6ld\u00fcr\u00fclen sporlar\u0131 \u00f6ld\u00fcrmek i\u00e7in y\u00fcksek dozda \u0131\u015f\u0131nlamaya ihtiyac\u0131n\u0131z olabilir. Donma noktas\u0131n\u0131n alt\u0131ndaki d\u00fc\u015f\u00fck s\u0131cakl\u0131kta \u0131\u015f\u0131nlama, kokuyu b\u00fcy\u00fck \u00f6l\u00e7\u00fcde azaltabilir ve et \u0131\u015f\u0131nlamas\u0131n\u0131n \u00fcretti\u011fi vitamin kayb\u0131n\u0131 azaltabilir.<\/p>\n

Nem veya tuzun eklenmesi veya \u00e7\u0131kar\u0131lmas\u0131, i\u015flenmi\u015f et ve k\u00fcmes hayvanlar\u0131n\u0131n \u0131\u015f\u0131nlanmas\u0131 s\u0131ras\u0131nda patojenlere kar\u015f\u0131 hassasiyeti de\u011fi\u015ftirebilir.<\/p>\n

4. I\u015f\u0131nlama ve di\u011fer koruma y\u00f6ntemleri aras\u0131ndaki sinerji<\/strong>
\nI\u015f\u0131nlama teknolojisi ara\u015ft\u0131rmalar\u0131nda, \u0131\u015f\u0131nlama hasar\u0131ndan korunma i\u00e7in g\u0131da \u00fcr\u00fcnlerinin taranmas\u0131na ve yo\u011fun \u0131\u015f\u0131nlaman\u0131n etkinli\u011fini art\u0131rmak i\u00e7in fiziksel y\u00f6ntemlere daha fazla dikkat edilmi\u015ftir. D\u00fc\u015f\u00fck s\u0131cakl\u0131kta \u0131\u015f\u0131nlama, serbest radikal temizleyicilerin eklenmesi, hassasla\u015ft\u0131r\u0131c\u0131lar\u0131n kullan\u0131m\u0131 ve di\u011fer koruma y\u00f6ntemleri gibi ve uygun \u0131\u015f\u0131nlama cihaz\u0131n\u0131 se\u00e7in.<\/p>\n

Rhodobacter ve Clostridia gibi spor formundaki bakteriler \u0131\u015f\u0131nlamadan sonra \u0131s\u0131ya daha duyarl\u0131d\u0131r ve al\u0131nan ger\u00e7ek \u0131\u015f\u0131nlama miktar\u0131 sadece barotropik bir doz olsa da, az miktarda \u0131\u015f\u0131nlamadan kurtulan spor olu\u015fturmayan patojenler ciddi \u015fekilde hasar g\u00f6r\u00fcr ve \u0131s\u0131ya daha duyarl\u0131 hale gelir. Dolay\u0131s\u0131yla, pi\u015ftikten sonra hayatta kalan mikroplardan olduk\u00e7a farkl\u0131d\u0131rlar.<\/p>\n

I\u015f\u0131nlaman\u0131n Avantajlar\u0131<\/strong><\/p>\n

1. Enerji tasarrufu<\/strong>
\nUluslararas\u0131 Atom Enerjisi Ajans\u0131 (IAEA) istatistiklerine g\u00f6re ton ba\u015f\u0131na so\u011futulmu\u015f g\u0131da enerji t\u00fcketimi 3.2 * 108J, \u0131s\u0131 sterilizasyon y\u00f6ntemi enerji t\u00fcketimi 1.1 * 109J, \u0131\u015f\u0131nlama ise sadece 2.2 * 107J'dir. Bu y\u00f6ntem, geleneksel y\u00f6nteme k\u0131yasla onlarca kez enerji tasarrufu sa\u011flamaktad\u0131r.<\/p>\n

2. Tazelik koruma yetene\u011fi<\/strong>
\nGeleneksel g\u0131da koruma y\u00f6ntemleri, orijinal rengini ve lezzetini kaybederken, \u0131\u015f\u0131nlama y\u00f6ntemi so\u011fuk i\u015fleme aittir, oda s\u0131cakl\u0131\u011f\u0131nda veya d\u00fc\u015f\u00fck s\u0131cakl\u0131kta ger\u00e7ekle\u015ftirilebilir, g\u0131da \u0131\u015f\u0131nlama s\u00fcrecinde genellikle \u00e7ok k\u00fc\u00e7\u00fck bir s\u0131cakl\u0131k art\u0131\u015f\u0131 olur. Emilen dozun tan\u0131m\u0131na ve g\u0131dan\u0131n \u0131s\u0131 kapasitesine g\u00f6re, \u00e7o\u011fu sebze, meyve, tazelik i\u00e7in gerekli doz 0.1-1kGy, normal s\u0131cakl\u0131k art\u0131\u015f\u0131n\u0131n \u0131\u015f\u0131nlanmas\u0131nda 1 santigrat dereceden fazla olmamak \u00fczere hesaplanabilir. Bu so\u011fuk i\u015fleme \u00f6zelliklerinin \u0131\u015f\u0131nlanmas\u0131, g\u0131dan\u0131n orijinal rengini ve lezzetini korumas\u0131n\u0131 sa\u011flayabilir ve bu nedenle g\u00fc\u00e7l\u00fc bir rekabet avantaj\u0131na sahiptir.<\/p>\n

3. G\u00fc\u00e7l\u00fc n\u00fcfuz etme g\u00fcc\u00fc<\/strong>
\n\u0130yonla\u015ft\u0131r\u0131c\u0131 radyasyon g\u00fc\u00e7l\u00fc bir n\u00fcfuz etme g\u00fcc\u00fcne sahiptir, \u00f6rne\u011fin kobalt-60 y \u0131\u015f\u0131n\u0131, 11 cm su tabakas\u0131 i\u00e7in suda yar\u0131 zay\u0131flam\u0131\u015f tabakas\u0131, bu nedenle ambalajda olabilir ve g\u0131dan\u0131n \u0131\u015f\u0131nlanmas\u0131 durumunda \u00e7\u00f6z\u00fclmez ve i\u00e7 g\u0131daya derinlemesine, uzun s\u00fcreli koruma amac\u0131na ula\u015fmak i\u00e7in gizli derin mikroplar\u0131, zararl\u0131lar\u0131, parazitleri ve mikroorganizmalar\u0131 \u00f6ld\u00fcr\u00fcr. I\u015f\u0131nlama sterilizasyonunun bu \u00f6zelli\u011fi, \u0131s\u0131t\u0131lamayan, buharda pi\u015firilemeyen veya t\u00fcts\u00fclenemeyen g\u0131dalar i\u00e7in de \u00f6zellikle uygundur.<\/p>\n

4. G\u00fcvenli ve hijyenik<\/strong>
\nG\u0131da \u0131\u015f\u0131nlama kimyasal katk\u0131 maddelerine ihtiya\u00e7 duymaz, kimyasal koruma y\u00f6nteminin getirdi\u011fi kal\u0131nt\u0131 toksisite yoktur ve ham radyoaktivite hissi \u00fcretmez, \u00e7evreyi kirletmez. I\u015f\u0131nlanm\u0131\u015f g\u0131da, kapal\u0131 ko\u015fullar alt\u0131nda neredeyse s\u00fcresiz olarak korunabilir. \u0130yi sterilizasyon etkisi nedeniyle, \u0131\u015f\u0131nlanm\u0131\u015f g\u0131dalar \u00f6zellikle astronotlar, saha \u00e7al\u0131\u015fanlar\u0131 ve yo\u011fun bak\u0131m hastalar\u0131 i\u00e7in steril g\u0131da t\u00fcketimi olarak uygundur.<\/p>\n

5. G\u0131da kalitesinin iyile\u015ftirilmesi<\/strong>
\n\u00d6rne\u011fin: \u0131\u015f\u0131nlanm\u0131\u015f \u015farap olgunla\u015fma s\u00fcrecini h\u0131zland\u0131rabilir, lezzetini art\u0131rabilir; \u0131\u015f\u0131nlanm\u0131\u015f s\u0131\u011f\u0131r eti yumu\u015fak ve lezzetlidir; \u0131\u015f\u0131nlanm\u0131\u015f soya fasulyesinin sindirimi ve emilimi kolayd\u0131r; pi\u015firme s\u00fcresini k\u0131saltmak i\u00e7in \u0131\u015f\u0131nlamadan sonra kurutulmu\u015f yiyecekler; \u0131\u015f\u0131nlanm\u0131\u015f un pi\u015firme kalitesini art\u0131rabilir vb.<\/p>\n

6. Basit kullan\u0131m, otomasyonu ger\u00e7ekle\u015ftirmek kolay<\/strong>
\nMakul bir \u015fekilde tasarlanm\u0131\u015f g\u0131da \u0131\u015f\u0131nlama tesisleri, proses spesifikasyonlar\u0131na s\u0131k\u0131 bir \u015fekilde uyuldu\u011fu s\u00fcrece, operasyon olduk\u00e7a basittir. Operat\u00f6r, proses parametrelerini belirlemek i\u00e7in \u0131\u015f\u0131nlama gereksinimlerine g\u00f6re, iletim sistemi taraf\u0131ndan \u0131\u015f\u0131nlama alan\u0131na g\u0131da, belirli bir s\u00fcre sonra \u0131\u015f\u0131nlama, g\u0131dan\u0131n uzun s\u00fcreli korunmas\u0131 gerekliliklerine uygun olabilir, t\u00fcm operasyon mikrobilgisayar taraf\u0131ndan kontrol edilebilir, y\u00fcksek derecede otomasyon.<\/p>\n

I\u015f\u0131nlanm\u0131\u015f g\u0131dalar\u0131n g\u00fcvenli\u011fi<\/strong><\/p>\n

1. Radyoaktif g\u00fcvenlik<\/strong>
\nTahmin edilebilece\u011fi gibi, g\u00fcne\u015f \u0131\u015f\u0131\u011f\u0131 ve X-\u0131\u015f\u0131nlar\u0131 radyasyondur. A\u015f\u0131r\u0131 \u0131\u015f\u0131nlama zarar verebilir, ancak do\u011fru miktarda \u0131\u015f\u0131nlama sterilize edebilir ve kanseri tedavi edebilir. Ayn\u0131 \u015fey g\u0131dalar\u0131n \u0131\u015f\u0131nlanmas\u0131 i\u00e7in de ge\u00e7erlidir. Radyasyon h\u0131zl\u0131 b\u00fcy\u00fcyen zararl\u0131lar\u0131, bozulma bakterilerini ve patojenik bakterileri \u00f6ld\u00fcr\u00fcrken, h\u00fccreleri \u00e7o\u011falmad\u0131\u011f\u0131 i\u00e7in g\u0131dan\u0131n kendisi \u00fczerinde \u00e7ok az etkiye sahiptir.<\/p>\n

2. Toksisite g\u00fcvenli\u011fi<\/strong>
\nTeorik olarak, g\u0131da \u0131\u015f\u0131nlamas\u0131nda spesifik radyolitik \u00fcr\u00fcnler \u00fcretilir \u00e7\u00fcnk\u00fc radyolitik \u00fcr\u00fcnlere neden olmak i\u00e7in \u0131\u015f\u0131nlama s\u0131ras\u0131nda g\u0131daya az miktarda enerji eklenir. Uygulamada, ayn\u0131 t\u00fcr molek\u00fcl \u0131s\u0131l i\u015flemde \u00fcretilir ve daha fazla enerji eklendi\u011fi i\u00e7in molek\u00fcler a\u011f\u0131rl\u0131k daha fazlad\u0131r. USDA, \u0131\u015f\u0131nlamada spesifik radyoliz \u00fcr\u00fcnlerinin \u00fcretimini dikkate almak i\u00e7in bir neden olmad\u0131\u011f\u0131 sonucuna varm\u0131\u015ft\u0131r.<\/p>\n

3. Mikroorganizmalar\u0131n g\u00fcvenli\u011fi<\/strong>
\nG\u0131dalardaki mikroorganizmalar 3 kategoriye ayr\u0131l\u0131r:
\nA Mikroorganizmalar:<\/strong> \u00d6rne\u011fin, fermantasyon \u00fcreten ve g\u0131dada gerekli de\u011fi\u015fikli\u011fe neden olan mayalar.<\/p>\n

B Bozucu organizmalar:<\/strong> G\u0131dan\u0131n renginin, kokusunun ve dokusunun de\u011fi\u015fmesine neden olur, b\u00f6ylece g\u0131dan\u0131n karakteristik kokusunu kaybeder, ancak hastal\u0131\u011fa neden olmaz.<\/p>\n

C Patojenler:<\/strong> Hastal\u0131\u011fa neden olabilecek istilac\u0131 ve toksik bakterileri, vir\u00fcsleri ve parazitleri i\u00e7erir. \u00c7oklu \u0131\u015f\u0131nlamalar mikroorganizmalar\u0131n mutasyona u\u011framas\u0131na ve radyasyona kar\u015f\u0131 diren\u00e7li hale gelmesine neden olabilir. Teorik olarak b\u00f6yle bir risk s\u00f6z konusu olabilir, ancak bir\u00e7ok \u00f6nemli uluslararas\u0131 yorumcu g\u0131da \u0131\u015f\u0131nlamas\u0131n\u0131n yeni patojenler yaratmad\u0131\u011f\u0131 sonucuna varm\u0131\u015ft\u0131r.<\/p>\n

I\u015f\u0131nlama Teknolojisi Uygulamalar\u0131<\/strong><\/p>\n

1. Sebze ve meyveler<\/strong>
\nG\u0131da \u0131\u015f\u0131nlaman\u0131n amac\u0131 esas olarak mikroorganizmalar\u0131n bozulma etkisini \u00f6nlemek, zararl\u0131lar\u0131n enfeksiyonunu ve yay\u0131lmas\u0131n\u0131 kontrol etmek, \u00e7imlenmeyi engellemek ve olgunla\u015fmay\u0131 geciktirmektir. Sebze ve meyveler topland\u0131ktan sonra, ya\u015fam faaliyetlerinin \u00e7o\u011fu hala durmam\u0131\u015ft\u0131r, ancak belirli bir uyku d\u00f6nemi vard\u0131r.
\nUyku d\u00f6neminden sonra ya\u015fam faaliyetleri tekrar aktif hale gelecektir. G\u00fcnl\u00fck hayatta s\u0131k\u00e7a rastlanan patates ve so\u011fan belli bir s\u00fcre sonra filizlenecektir. Patates filizlendi\u011finde, olduk\u00e7a zehirli olan lobelia \u00fcretir ve yenemez. So\u011fan filizlendikten sonra so\u011fandan besinleri emen ve so\u011fan\u0131n \u00e7\u00fcr\u00fcmesine neden olan yapraklar \u00fcretir.<\/p>\n

\u0130yonla\u015ft\u0131r\u0131c\u0131 radyasyon, enzimlerin aktivitesini azaltabilir veya engelleyebilir, uzun s\u00fcreli muhafaza amac\u0131yla g\u0131dadaki ya\u015fam faaliyetlerini yava\u015flatabilir veya hatta sonland\u0131rabilir. \u00d6rne\u011fin patatesler 0,1 kGy'lik bir dozu absorbe ettikten sonra 300 g\u00fcn boyunca oda s\u0131cakl\u0131\u011f\u0131nda sakland\u0131klar\u0131nda hala \u00e7imlenmezken, radyasyonla muamele edilmemi\u015f ve 40 g\u00fcn boyunca oda s\u0131cakl\u0131\u011f\u0131nda saklanan patateslerin \u00e7imlenme oran\u0131 100%'dir ve yenmezler.<\/p>\n

Meyve b\u00fcy\u00fcmesi ve sezonun hasad\u0131 \u00e7ok g\u00fc\u00e7l\u00fcd\u00fcr, k\u00f6keni ve daha konsantre, hasattan sonra hala canl\u0131 organizmalard\u0131r, bir dizi fizyolojik ve biyokimyasal s\u00fcre\u00e7 y\u00fcr\u00fctmeye devam eder, bir\u00e7ok besin t\u00fcketilir.<\/p>\n

Ayn\u0131 zamanda su, \u015feker, vitamin ve di\u011fer besin maddelerini de i\u00e7erdiklerinden mikroorganizmalar\u0131n ve b\u00f6ceklerin \u00fcremesi kolayd\u0131r. Meyvelerde bozulmaya neden olan mikroorganizmalar \u00e7o\u011funlukla k\u00fcflerdir ve k\u00fcfleri \u00f6ld\u00fcrmek i\u00e7in dozaj meyvenin t\u00fcr\u00fcne ve depolama s\u00fcresine ba\u011fl\u0131d\u0131r.<\/p>\n

\u00c7ilek gibi k\u0131sa ya\u015fam aktivitesi s\u00fcresine sahip meyveler, k\u00fc\u00e7\u00fck bir dozla fizyolojik etkisini durdurabilir. 0.1-4kGy \u0131\u015f\u0131nlama bir\u00e7ok meyve ve sebzenin olgunla\u015fmas\u0131n\u0131 geciktirebilir ve \u00e7\u00fcr\u00fcmeyi azaltabilir. Orta Amerika'da, olgunla\u015fmam\u0131\u015f muzun 250-350Gy ile \u0131\u015f\u0131nlanmas\u0131 olgunla\u015fma s\u00fcresini 16 g\u00fcn geciktirebilir. Mangolar\u0131n 250Gy ile \u0131\u015f\u0131nlanmas\u0131 olgunla\u015fmay\u0131 16 g\u00fcn geciktirebilir. Amerika Birle\u015fik Devletleri'nde, \u00e7ileklerin 2kGy veya daha y\u00fcksek dozlarla \u0131\u015f\u0131nlanmas\u0131, \u00e7ileklerin raf \u00f6mr\u00fcn\u00fc 5 santigrat derecede 5-8 g\u00fcn uzatm\u0131\u015ft\u0131r.<\/p>\n

2. Tah\u0131l<\/strong>
\nTah\u0131l kayb\u0131n\u0131n en \u00f6nemli nedenlerinden biri b\u00f6cek hasar\u0131 ve k\u00fcf aktivitesine ba\u011fl\u0131 bozulmad\u0131r. B\u00f6cekleri \u00f6ld\u00fcrmenin etkisi \u0131\u015f\u0131nlama dozu ile ilgilidir, 0.1-0.2 kGy b\u00f6cekleri steril hale getirir, 1 kGy b\u00f6ceklerin birka\u00e7 g\u00fcn i\u00e7inde \u00f6lmesini sa\u011flar, 3-5 kGy b\u00f6ceklerin hemen \u00f6lmesini sa\u011flar, tah\u0131l k\u00fcf geli\u015fiminin yay\u0131lmas\u0131n\u0131 engellemek i\u00e7in \u0131\u015f\u0131nlama dozu 2-4 kGy, bu\u011fday ve un i\u00e7in b\u00f6cek ilac\u0131 miktar\u0131 0.2-0.75 kGy ve f\u0131r\u0131nlanm\u0131\u015f \u00fcr\u00fcnler 1 kGy'dir.<\/p>\n

3. K\u00fcmes hayvanlar\u0131, hayvan eti ve \u00fcr\u00fcnleri<\/strong>
\nI\u015f\u0131nlama sterilizasyonu amac\u0131na g\u00f6re \u00fc\u00e7 kategoriye ayr\u0131labilir:<\/p>\n

A Derin olmayan sterilizasyon.<\/strong>
\nAna ama\u00e7, depolama ve nakliye s\u0131ras\u0131nda bal\u0131k, kabuklu deniz \u00fcr\u00fcnleri ve di\u011fer su \u00fcr\u00fcnlerinin korunmas\u0131 i\u00e7in uygun olan bozulmaya neden olan mikroorganizmalar\u0131n b\u00fcy\u00fcmesini ve \u00e7o\u011falmas\u0131n\u0131 engellemektir.<\/p>\n

Bal\u0131klar\u0131n d\u00fc\u015f\u00fck dozda \u0131\u015f\u0131nlanmas\u0131 genellikle d\u00fc\u015f\u00fck s\u0131cakl\u0131kta (3 santigrat derece) depolama ile birle\u015ftirilir.<\/p>\n

Farkl\u0131 bal\u0131klar\u0131n farkl\u0131 dozaj gereksinimleri vard\u0131r, \u00f6rne\u011fin 1-2 kGy dozunda tatl\u0131 su levre\u011fi saklama s\u00fcresini 5-25 g\u00fcn uzat\u0131r, 2,5 kGy dozunda okyanus levre\u011fi saklama s\u00fcresini 18-20 g\u00fcn uzat\u0131r ve 20 kGy dozunda istiridye saklama s\u00fcresini birka\u00e7 ay uzat\u0131r.<\/p>\n

B Hedefli sterilizasyon.<\/strong>
\nAna ama\u00e7, \u00e7iftlik hayvanlar\u0131, taze et, yumurta ve su \u00fcr\u00fcnlerindeki Salmonella'y\u0131 \u00f6ld\u00fcrmektir. Salmonella, g\u0131da zehirlenmesinin \u00f6nemli bir nedenidir, \u0131s\u0131ya duyarl\u0131 de\u011fildir, bu nedenle \u0131s\u0131tma y\u00f6ntemleri hepsini \u00f6ld\u00fcremez.<\/p>\n

Bununla birlikte, Salmonella'n\u0131n radyasyon hassasiyeti y\u00fcksektir, bu nedenle \u0131\u015f\u0131nlama sterilizasyonu etkilidir. 1,5-10kGy'lik bir radyasyon dozu Listeria monocytogenes, Salmonella, Staphylococcus ve di\u011fer bakteri ve patojenleri ortadan kald\u0131rabilir veya \u00f6nemli \u00f6l\u00e7\u00fcde azaltabilir.<\/p>\n

\u00c7o\u011fu \u00fcr\u00fcn 2,5kGy al\u0131rsa, E. coli'nin 99,9999+%'si, Salmonella'n\u0131n 99,9%'si ve Staphylococcus h\u00fccrelerinin 99,999+%'si \u00f6ld\u00fcr\u00fclecektir.<\/p>\n

C Sterilizasyon.<\/strong>
\nPast\u00f6rizasyon yerine sterilizasyon gerektiren 2 t\u00fcr g\u0131da vard\u0131r. Birincisi, so\u011futma alt\u0131nda \u0131\u015f\u0131nlama gerektiren ve ciddi imm\u00fcn yetmezli\u011fi olan hastalarda t\u00fcketilmesi gereken ticari olarak sterilize edilmi\u015f g\u0131dalard\u0131r.<\/p>\n

\u0130kincisi ise, bozulmadan uzun s\u00fcre oda s\u0131cakl\u0131\u011f\u0131nda saklanabilecekleri anlam\u0131na gelen rafa dayan\u0131kl\u0131 g\u0131dalard\u0131r. Sterilizasyonun amac\u0131, et ve \u00fcr\u00fcnlerindeki t\u00fcm mikroorganizmalar\u0131 \u00f6ld\u00fcrerek say\u0131lar\u0131n\u0131 1012 kat azaltmakt\u0131r ve gerekli doz aral\u0131\u011f\u0131 10-60 kGy'dir.<\/p>\n

Bu steril g\u0131da \u00f6zel ama\u00e7lar i\u00e7in kullan\u0131labilir, \u00f6rne\u011fin ba\u011f\u0131\u015f\u0131kl\u0131k yetmezli\u011fi olan hastalar, kamp\u00e7\u0131lar, astronotlar, askeri personel vb.<\/p>\n

Apollo astronotlar\u0131 ayda \u0131\u015f\u0131nlanm\u0131\u015f jambon yemi\u015flerdir. I\u015f\u0131nlanm\u0131\u015f biftekler astronotlar taraf\u0131ndan t\u00fcketilmektedir ve radyasyonla sterilize edilmi\u015f et ve et \u00fcr\u00fcnleri G\u00fcney Afrika'da mevcuttur ve G\u00fcney Afrika ordusu taraf\u0131ndan kullan\u0131lmaktad\u0131r.<\/p>\n

4. Baharatlar ve \u00e7e\u015fniler<\/strong>
\nDo\u011fal baharatlar b\u00f6cek ve k\u00fcf geli\u015fimine kar\u015f\u0131 hassast\u0131r ve i\u015flenmemi\u015f baharatlardaki k\u00fcf kontaminasyonu miktar\u0131 ortalama 104\/g veya daha fazlad\u0131r. Geleneksel \u0131s\u0131tma veya f\u00fcmigasyon y\u00f6ntemi sadece ila\u00e7 kal\u0131nt\u0131lar\u0131na sahip olmakla kalmaz, ayn\u0131 zamanda aroman\u0131n u\u00e7mas\u0131na ve hatta zararl\u0131 maddelerin \u00fcretilmesine neden olur.<\/p>\n

I\u015f\u0131nlama i\u015flemi yukar\u0131daki istenmeyen etkilere neden olmaktan ka\u00e7\u0131nabilir, sadece b\u00f6cek istilas\u0131n\u0131 kontrol etmekle kalmaz, ayn\u0131 zamanda hammaddelerin kalitesini sa\u011flamak i\u00e7in mikroorganizma say\u0131s\u0131n\u0131 da azalt\u0131r. I\u015f\u0131nlama dozu, hammaddenin ba\u015flang\u0131\u00e7taki mikrobiyal pop\u00fclasyonu ile ilgilidir.<\/p>\n

10-15kGy doz, biber, be\u015f baharat tozunun naylon \/ polietilen ambalaj\u0131n\u0131n \u0131\u015f\u0131nlanmas\u0131, \u00fcr\u00fcn\u00fcn 6-10 ay depolanmas\u0131, b\u00f6cek, k\u00fcf, baharatlar\u0131n renk, aroma ve besin bile\u015fiminde \u00f6nemli bir de\u011fi\u015fiklik olmamas\u0131.<\/p>\n

5. Meyve ve sebzelerin karantina i\u015flemleri<\/strong>
\nUluslararas\u0131 ticaret kanunu ve ulusal g\u00fcvenlik y\u00f6netmelikleri genellikle meyve sineklerini ve di\u011fer bula\u015f\u0131c\u0131 hastal\u0131klar\u0131 \u00f6ld\u00fcrmek i\u00e7in ithal edilen meyve ve sebzelerin (\u00f6zellikle tropikal ve subtropikal meyve ve sebzeler) g\u00fcvenlik i\u015flemine tabi tutulmas\u0131n\u0131 gerektirmektedir.<\/p>\n

Dibromoetan, bromometan, etilen oksit ve di\u011fer gazlarla geleneksel f\u00fcmigasyon, bu t\u00fcr gazlar\u0131n kanserojen etkisi nedeniyle, hasta ve kullan\u0131c\u0131 kirlili\u011finin neden oldu\u011fu \u00e7evre i\u00e7in bir tehdittir, uluslararas\u0131 a\u015famal\u0131 olarak kald\u0131r\u0131lmaktad\u0131r, ihra\u00e7 \u00fcr\u00fcnleri i\u00e7in kullan\u0131lamaz; radyasyon sterilizasyonu ana ak\u0131m haline gelecektir.<\/p>\n

Meyve sineklerini \u00f6ld\u00fcrmek i\u00e7in gereken doz (0,15kGy) \u00e7o\u011fu meyve ve sebzenin fizikokimyasal \u00f6zelliklerini de\u011fi\u015ftirmez ve 0,1kGy'lik d\u00fc\u015f\u00fck doz \u00e7o\u011fu meyve sine\u011fi t\u00fcr\u00fcn\u00fcn yumurtalar\u0131n\u0131n yeti\u015fkin b\u00f6ceklere d\u00f6n\u00fc\u015fmesini engelleyebilir. T\u00fcm b\u00f6cek zararl\u0131lar\u0131na kar\u015f\u0131 karantina g\u00fcvenilirli\u011fi i\u00e7in uluslararas\u0131 olarak 0,3kGy'lik garantili bir doz belirlenmi\u015ftir.<\/p>\n

6. Di\u011fer<\/strong>
\n\u00c7in, lik\u00f6r\u00fcn \u0131\u015f\u0131nlama ile ya\u015fland\u0131r\u0131lmas\u0131nda kayda de\u011fer ba\u015far\u0131lar elde etmi\u015ftir. Kurutulmu\u015f patates \u015farab\u0131n\u0131n \u0131\u015f\u0131nlama i\u015flemi, b\u00f6ylece esterler, asitler, aldehitler ve benzerlerindeki \u015farap artar, ketonlar azal\u0131r, metanol, heterohidrik alkol i\u00e7eri\u011fi azal\u0131r, \u015farab\u0131n tad\u0131 yumu\u015far, buruk keskin tad\u0131 azal\u0131r ve \u015farab\u0131n kalitesi artar.
\n0.888kGy ve 1.331kGy doz \u0131\u015f\u0131nlama ile yap\u0131lan deneylerde, tad\u0131m tan\u0131mlamas\u0131ndan sonra 3 ay boyunca saklanan iki brendi \u015farab\u0131n\u0131n kalitesi 3 y\u0131ll\u0131k \u015faraba e\u015fde\u011ferdir.
\nBuna ek olarak, antibiyotiklerin \u0131\u015f\u0131nlama ile bozunmas\u0131 da a\u00e7\u0131kt\u0131r.<\/p>\n

I\u015f\u0131nlama ile ilgili standartlar<\/strong><\/p>\n

1. Ulusal zorunlu standartlar.<\/strong>
\nGB 14891.1-1997 Radyasyonla Pi\u015firilmi\u015f Canl\u0131 Hayvan ve Kanatl\u0131 Eti i\u00e7in Hijyenik Standart
\nGB 14891.2-1994 Radyasyon poleni hijyen standartlar\u0131
\nGB 14891.3-1997 Radyasyonla Kurutulmu\u015f Meyveler ve Kurutulmu\u015f Meyveler i\u00e7in Hijyenik Standart
\nGB 14891.4-1997 Radyasyonlu Baharatlar i\u00e7in Hijyenik Standart
\nGB 14891.5-1997 Radyasyonlu Taze Meyve ve Sebzeler i\u00e7in Hijyenik Standart
\nGB 14891.6-1994 Radyasyonlu domuz eti hijyen standartlar\u0131
\nGB 14891.7-1997 Radyasyonla Dondurulmu\u015f Paketlenmi\u015f Canl\u0131 Hayvan ve Kanatl\u0131 Eti i\u00e7in Hijyenik Standart
\nGB 14891.8-1997 Radyasyonlu Fasulye, Hububat ve \u00dcr\u00fcnleri i\u00e7in Hijyenik Standart
\nGB 18524-2016 G\u0131da G\u00fcvenli\u011fi i\u00e7in Ulusal Standart G\u0131da I\u015f\u0131nlama \u0130\u015flemi i\u00e7in Hijyenik Standart<\/p>\n

2. Ulusal Tavsiye Edilen Standartlar.<\/strong>
\nI\u015f\u0131nlanm\u0131\u015f G\u0131da \u0130\u015fleme i\u00e7in Ulusal Tavsiye Edilen Standart<\/strong>
\nGB\/T 18525.1-2001 Baklagiller i\u00e7in Radyasyon \u0130nsektisit Prosesi
\nGB\/T 18525.2-2001 Tah\u0131l \u00dcr\u00fcnleri i\u00e7in Radyasyonla B\u00f6cek \u00d6ld\u00fcrme Prosesi
\nGB\/T 18525.3-2001 K\u0131rm\u0131z\u0131 hurmalar i\u00e7in radyasyonla b\u00f6cek \u00f6ld\u00fcrme i\u015flemi
\nGB\/T 18525.4-2001 Kurutulmu\u015f goji meyveleri ve kuru \u00fcz\u00fcmler i\u00e7in radyasyonla b\u00f6cek \u00f6ld\u00fcrme i\u015flemi
\nGB\/T 18525.5-2001 Kurutulmu\u015f shiitake mantarlar\u0131 i\u00e7in radyasyonlu pestisit ve k\u00fcf \u00f6nleme i\u015flemi
\nGB\/T 18525.6-2001 Kurutulmu\u015f tar\u00e7\u0131n\u0131n radyasyonlu pestisit ve k\u00fcf \u00f6nleme i\u015flemi
\nGB\/T 18525.7-2001 \u0130\u00e7i bo\u015f nil\u00fcferin radyasyonla b\u00f6cek \u00f6ld\u00fcrme i\u015flemi
\nGB\/T 18526.1-2001 Haz\u0131r \u00e7ay\u0131n radyasyonla sterilizasyon i\u015flemi
\nGB\/T 18526.2-2001 Polenin radyasyonla sterilizasyon i\u015flemi
\nGB\/T 18526.3-2001 Kurutulmu\u015f sebzelerin radyasyonla sterilizasyonu
\nGB\/T 18526.4-2001 Baharat ve \u00e7e\u015fnilerin radyasyonla sterilizasyonu
\nGB\/T 18526.5-2001 Pi\u015fmi\u015f hayvan ve k\u00fcmes hayvan\u0131 etinin radyasyonla sterilizasyonu
\nGB\/T 18526.6-2001 K\u00f6t\u00fc et \u00fcr\u00fcnlerinin radyasyonla sterilizasyonu
\nGB\/T 18526.7-2001 So\u011futulmu\u015f ve paketlenmi\u015f b\u00f6l\u00fcnm\u00fc\u015f domuz etinin radyasyonla sterilizasyonu
\nGB\/T 18527.1-2001 Elmalar i\u00e7in radyasyon sterilizasyon i\u015flemi
\nGB\/T 18527.2-2001 Sar\u0131msak radyasyon \u00e7imlenme engelleme i\u015flemi
\nGB\/T 22545-2008 Evcil hayvan kuru g\u0131da maddelerinin \u0131\u015f\u0131nlama ile sterilizasyonu i\u00e7in teknik \u015fartname
\nGB\/T 21659-2008 Bitki sa\u011fl\u0131\u011f\u0131 \u00f6nlemleri i\u00e7in k\u0131lavuz Radyasyon tedavisi<\/p>\n

I\u015f\u0131nlanm\u0131\u015f g\u0131da maddelerinin tespiti ve tan\u0131mlanmas\u0131 i\u00e7in standartlar<\/strong>
\nGB\/T 21926-2008 Ya\u011f i\u00e7eren g\u0131dalarda 2-dodesilsiklobutanonun gaz kromatografisi\/k\u00fctle spektrometresi ile tayini
\nGB\/T 23748-2009 I\u015f\u0131nlanm\u0131\u015f g\u0131da maddelerinin tan\u0131mlanmas\u0131 DNA comet assay tarama y\u00f6ntemi<\/p>\n

3. Kanunlar ve y\u00f6netmelikler<\/strong>
\n2007 AQSIQ Kararnamesi No. 47 \"G\u0131da Etiketleme Y\u00f6netmelikleri\".
\nGB 7718-2011 G\u0131da G\u00fcvenli\u011fi Ulusal Standard\u0131 Haz\u0131r Ambalajl\u0131 G\u0131dalar\u0131n Etiketlenmesi i\u00e7in Genel Prensipler<\/p>\n

4. End\u00fcstri Standartlar\u0131<\/strong>
\nNY\/T 1206-2006 \u00c7ay \u0131\u015f\u0131nlama sterilizasyon i\u015flemi
\nNY\/T 1207-2006 I\u015f\u0131nlanm\u0131\u015f baharatlar ve kurutulmu\u015f sebzeler i\u00e7in termol\u00fcminesan tan\u0131mlama y\u00f6ntemleri
\nNY\/T 1390-2007 Taze Meyve ve Sebzelerin I\u015f\u0131nlama ile Termol\u00fcminesan Tan\u0131mlanmas\u0131
\nNY\/T 1448-2007 Yemlerin \u0131\u015f\u0131nlama ile sterilizasyonu i\u00e7in teknik \u015fartname
\nNY\/T 1573-2007 Kemik \u0130\u00e7eren Hayvansal G\u0131dalar\u0131n Radyasyonla Tan\u0131mlanmas\u0131 - ESR Y\u00f6ntemi
\nSN\/T 1887-2007 I\u015f\u0131nlanm\u0131\u015f G\u0131da Maddelerinin \u0130thalat ve \u0130hracat\u0131 i\u00e7in \u0130yi I\u015f\u0131nlama Uygulamas\u0131
\nSN\/T 1890-2007 \u0130thalat ve \u0130hracat i\u00e7in Dondurulmu\u015f Etin I\u015f\u0131nlanmas\u0131 i\u00e7in Uygulama Kurallar\u0131
\nNY\/T 1895-2010 Baklagil ve Tah\u0131llar\u0131n Elektron I\u015f\u0131n\u0131 ile I\u015f\u0131nlanmas\u0131 i\u00e7in Teknik \u015eartname
\nNY\/T 2209-2012 G\u0131da Maddelerinin Elektron I\u015f\u0131n\u0131 ile I\u015f\u0131nlanmas\u0131 i\u00e7in Genel Uygulama
\nNY\/T 2210-2012 Patateslerin Filizlenmesinin I\u015f\u0131nlama ile Engellenmesi i\u00e7in Teknik \u015eartname
\nNY\/T 2317-2013 Soya Protein Tozu ve \u00dcr\u00fcnlerinin I\u015f\u0131nlama Sterilizasyonu i\u00e7in Teknik \u015eartname
\nNY\/T 2318-2013 Yenilebilir Yosunlar\u0131n I\u015f\u0131nlama Sterilizasyonu i\u00e7in Teknik \u015eartname
\nNY\/T 2319-2013 Tropikal Meyvelerin Elektron I\u015f\u0131n\u0131 I\u015f\u0131nlamas\u0131 ile \u0130\u015flenmesi i\u00e7in Teknik \u015eartname
\nSN\/T 3707-2013 Muzlarda Yeni Ananas Gri Unlubitlerinin Karantina I\u015f\u0131nlamas\u0131 i\u00e7in Teknik Gereklilikler<\/p>\n

I\u015f\u0131nlanm\u0131\u015f G\u0131da Etiketlemesi<\/strong><\/p>\n

GB 18524-2016 \"G\u0131da I\u015f\u0131nlama \u0130\u015flemi i\u00e7in G\u0131da G\u00fcvenli\u011fi Hijyenik Uygulama Kurallar\u0131 Ulusal Standard\u0131 \"na g\u00f6re, \u0131\u015f\u0131nlanm\u0131\u015f g\u0131dalar\u0131n etiketlenmesi GB 7718 ve GB 14891'deki 4.1.11.1 h\u00fck\u00fcmlerine uygun olmal\u0131d\u0131r. G\u0131da Etiketleme Y\u00f6netmelikleri: \u0130yonla\u015ft\u0131r\u0131c\u0131 radyasyon veya iyonla\u015ft\u0131r\u0131c\u0131 enerji ile muamele edilenler, etiketlerinde \u00c7ince talimatlarla i\u015faretlenmelidir.<\/p>\n

GB 14891 Ambalaj i\u015faretlemesi i\u00e7in gereklilikler: GB 7718'in ilgili h\u00fck\u00fcmlerine ve Sa\u011fl\u0131k Bakanl\u0131\u011f\u0131'n\u0131n 47 say\u0131l\u0131 \"I\u015f\u0131nlanm\u0131\u015f G\u0131dalar\u0131n Hijyenik Y\u00f6netimi i\u00e7in \u00d6nlemler\" Bakanl\u0131k Kararnamesine uygun olmal\u0131d\u0131r. GB 7718-2011 \"G\u0131da G\u00fcvenli\u011fi Ulusal Standard\u0131 Haz\u0131r Ambalajl\u0131 G\u0131dalar\u0131n Etiketlenmesine \u0130li\u015fkin Genel Kurallar \"\u0131n 4.1.11.1 maddesi \u015fu \u015fekildedir: \u0130yonla\u015ft\u0131r\u0131c\u0131 radyasyon veya iyonla\u015ft\u0131r\u0131c\u0131 enerji ile muamele edilmi\u015f g\u0131dalar, g\u0131dan\u0131n ad\u0131n\u0131n yan\u0131nda \"\u0131\u015f\u0131nlanm\u0131\u015f g\u0131da\" ile i\u015faretlenmelidir. \"I\u015f\u0131nlanm\u0131\u015f g\u0131da\"; iyonla\u015ft\u0131r\u0131c\u0131 radyasyon veya iyonla\u015ft\u0131r\u0131c\u0131 enerji ile muamele edilmi\u015f herhangi bir bile\u015fen, bile\u015fenler listesinde i\u015faretlenmelidir. Sa\u011fl\u0131k Bakanl\u0131\u011f\u0131 taraf\u0131ndan 1996 y\u0131l\u0131nda yay\u0131nlanan I\u015f\u0131nlanm\u0131\u015f G\u0131dalar\u0131n Hijyenik Y\u00f6netimi i\u00e7in \u00d6nlemler'e g\u00f6re \u0131\u015f\u0131nlanm\u0131\u015f g\u0131dalar, ambalajlar\u0131 \u00fczerinde Sa\u011fl\u0131k Bakanl\u0131\u011f\u0131 taraf\u0131ndan tek tip olarak form\u00fcle edilen \u0131\u015f\u0131nlanm\u0131\u015f g\u0131da etiketini ta\u015f\u0131mal\u0131d\u0131r.<\/p>\n

I\u015f\u0131nlanm\u0131\u015f G\u0131dalar\u0131n Hijyenik Y\u00f6netimine ili\u015fkin Tedbirler 28 Aral\u0131k 2010 tarihinde y\u00fcr\u00fcrl\u00fckten kald\u0131r\u0131lm\u0131\u015ft\u0131r (G\u0131da Hijyeni Denetimi Prosed\u00fcrleri de dahil olmak \u00fczere 48 Departman Y\u00f6netmeli\u011finin Y\u00fcr\u00fcrl\u00fckten Kald\u0131r\u0131lmas\u0131 ve Ge\u00e7ersizli\u011finin \u0130lan\u0131na ili\u015fkin Tebli\u011f (Sa\u011fl\u0131k Bakanl\u0131\u011f\u0131 Kararnamesi No. 78)).<\/p>\n

I\u015f\u0131nlanm\u0131\u015f G\u0131da Denetimi<\/strong><\/p>\n

I\u015f\u0131nlanm\u0131\u015f g\u0131dalar\u0131n denetim ve y\u00f6netimini g\u00fc\u00e7lendirmek ve g\u0131da g\u00fcvenli\u011fini sa\u011flamak amac\u0131yla Devlet Konseyi ve Merkezi Yay\u0131n Komitesi, \u0131\u015f\u0131nlama i\u015fleminin uygulanmas\u0131 ve g\u0131da \u00fcretim zincirinde \u0131\u015f\u0131nlanm\u0131\u015f g\u0131da hammaddelerinin kullan\u0131m\u0131na ili\u015fkin olarak ilgili denetim birimlerinin sorumluluklar\u0131n\u0131 net bir \u015fekilde payla\u015ft\u0131rm\u0131\u015ft\u0131r: Sa\u011fl\u0131k Bakanl\u0131\u011f\u0131, \u0131\u015f\u0131nlanm\u0131\u015f g\u0131dalar\u0131n g\u00fcvenli\u011finin de\u011ferlendirilmesini organize etmekten ve \u0131\u015f\u0131nlanm\u0131\u015f g\u0131dalar i\u00e7in ilgili standartlar\u0131n, kataloglar\u0131n ve test y\u00f6ntemlerinin form\u00fclasyonunu d\u00fczenlemekten sorumludur.<\/p>\n

\u00c7evre Koruma Bakanl\u0131\u011f\u0131, radyasyon g\u00fcvenli\u011fi lisanslamas\u0131 ve \u0131\u015f\u0131nlama \u00fcnitelerinin denetimi ve y\u00f6netimi, \u0131\u015f\u0131nlama personelinin nitelikleri ve e\u011fitim y\u00f6netiminden sorumludur. AQSIQ, \u0131\u015f\u0131nlanm\u0131\u015f g\u0131dalar\u0131n etiketleme y\u00f6netiminin d\u00fczenlenmesinden, ilgili standartlara, dizinlere ve \u0131\u015f\u0131nlama cihaz\u0131 \u00fcniteleri i\u00e7in test y\u00f6ntemlerine uygun olarak i\u015flenmi\u015f g\u0131dalar\u0131n, \u0131\u015f\u0131nlanm\u0131\u015f g\u0131da hammaddeleri kullanan g\u0131da \u00fcretim birimlerinin denetim ve y\u00f6netiminden sorumludur.<\/p>\n

Sa\u011fl\u0131k Bakanl\u0131\u011f\u0131, \u00c7evre Koruma Bakanl\u0131\u011f\u0131 ve Kalite Denetim, Tefti\u015f ve Karantina Genel \u0130daresi'nin her biri kendi g\u00f6revlerini yerine getirmekte, i\u015fbirli\u011fini g\u00fc\u00e7lendirmekte, ilgili sekt\u00f6r derneklerinin aktif rol\u00fcne \u00f6nem vermekte ve \u0131\u015f\u0131nlanm\u0131\u015f g\u0131dalar\u0131n denetiminde ortakla\u015fa iyi bir i\u015f \u00e7\u0131karmaktad\u0131r.<\/p>\n

\u0130thalat ve ihracat denetim ve karantina departmanlar\u0131na ek olarak, yerel d\u00fczenleyici makamlar \u015fu anda piyasada \u0131\u015f\u0131nlanm\u0131\u015f g\u0131da dozlar\u0131n\u0131n kullan\u0131m\u0131na ili\u015fkin denetimler yapmamaktad\u0131r. I\u015f\u0131nlanm\u0131\u015f \u00fcr\u00fcnler \u00e7ok yayg\u0131nd\u0131r, sadece t\u00fcketici kabul nedenlerinden dolay\u0131, bir\u00e7ok \u0131\u015f\u0131nlanm\u0131\u015f g\u0131da \u00fcreticisi \"\u0131\u015f\u0131nlanm\u0131\u015f g\u0131da\" kelimelerinin ambalaj\u0131 \u00fczerinde a\u00e7\u0131k\u00e7a i\u015faretlenmemi\u015ftir, \u00fcr\u00fcnlerin \u00e7o\u011fu \"\u0131\u015f\u0131nlanm\u0131\u015f g\u0131da\" olarak i\u015faretlenmi\u015ftir, yaz\u0131 tipi genellikle daha k\u00fc\u00e7\u00fckt\u00fcr, ambalajdaki baz\u0131 markalar Baz\u0131 markalar d\u0131\u015f ambalajda k\u00fc\u00e7\u00fck harflerle i\u015faretlenmi\u015ftir \"bu \u00fcr\u00fcn kurutulmu\u015f sebzeler, uluslararas\u0131 geleneksel \u0131\u015f\u0131nlama sterilizasyon teknolojisi i\u015fleme kullanan baharatlar\", dikkatlice g\u00f6zlemlenmezse, bulmak zordur.<\/p>\n

\u00c7o\u011fu \u015firketin kendi \u0131\u015f\u0131nlanm\u0131\u015f g\u0131da test cihaz\u0131 yoktur, neyin \u0131\u015f\u0131nland\u0131\u011f\u0131n\u0131 bilmenin bir yolu yoktur, haz\u0131r eri\u015fte \u015firketlerinin \u00e7o\u011fu d\u0131\u015far\u0131dan kurutulmu\u015f sebze, biber, biber tozu, zencefil ve di\u011fer baharatlar\u0131 geri sat\u0131n almak i\u00e7in tek \u00fcr\u00fcn fabrikaya geri kar\u0131\u015ft\u0131r\u0131l\u0131r ve baharat paketlerine i\u015flenir, ancak bu baharatlar genellikle \u0131\u015f\u0131nlanmadan \u00f6nce fabrikadad\u0131r.<\/p>\n

I\u015f\u0131nlama, bozulma ile ba\u015fa \u00e7\u0131kmak i\u00e7in vicdans\u0131z unsurlar taraf\u0131ndan da kullan\u0131labilir veya g\u0131dan\u0131n kalite ve g\u00fcvenlik standartlar\u0131n\u0131 kar\u015f\u0131lamaz, devlet, d\u00fc\u015f\u00fck kaliteli niteliksiz g\u0131dalarla ba\u015fa \u00e7\u0131kmak i\u00e7in \u0131\u015f\u0131nlama i\u015fleme ara\u00e7lar\u0131n\u0131n kullan\u0131lmas\u0131n\u0131 kesinlikle yasaklar. Genel olarak, g\u0131da \u00fcr\u00fcnleri tekrar tekrar \u0131\u015f\u0131nlanmamal\u0131d\u0131r.<\/p>","protected":false},"excerpt":{"rendered":"

Food irradiation refers to the use of radiation irradiation of food (including raw materials), delaying the development of certain physiological processes (germination and ripening) of fresh food, or insecticidal, disinfectant, bactericidal, anti-mold and other treatments of food to achieve the purpose of prolonging the preservation time, stabilization, and improvement of the quality of the food […]<\/p>","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[46],"tags":[],"yoast_head":"\nWhat are the top 8 things to know about irradiated foods? - China Chemical Manufacturer<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/longchangextracts.com\/tr\/irradiated-food\/\" \/>\n<meta property=\"og:locale\" content=\"tr_TR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"What are the top 8 things to know about irradiated foods? 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- \u00c7in Kimyasal \u00dcreticisi","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/longchangextracts.com\/tr\/irradiated-food\/","og_locale":"tr_TR","og_type":"article","og_title":"What are the top 8 things to know about irradiated foods? - China Chemical Manufacturer","og_description":"Food irradiation refers to the use of radiation irradiation of food (including raw materials), delaying the development of certain physiological processes (germination and ripening) of fresh food, or insecticidal, disinfectant, bactericidal, anti-mold and other treatments of food to achieve the purpose of prolonging the preservation time, stabilization, and improvement of the quality of the food […]","og_url":"https:\/\/longchangextracts.com\/tr\/irradiated-food\/","og_site_name":"China Chemical Manufacturer","article_published_time":"2024-08-08T10:59:37+00:00","author":"Mrzhao","twitter_card":"summary_large_image","twitter_misc":{"Yazan:":"Mrzhao","Tahmini okuma s\u00fcresi":"17 dakika"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/longchangextracts.com\/irradiated-food\/","url":"https:\/\/longchangextracts.com\/irradiated-food\/","name":"I\u015f\u0131nlanm\u0131\u015f g\u0131dalar hakk\u0131nda bilinmesi gereken en \u00f6nemli 8 \u015fey nedir? 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