Abinci tare da ajiyar ajiya mara kyau ya zama marar amfani. Babban dalilin spoilage na samfurori shi ne tasiri a kansu na microorganisms. Bacteria da fungi na microscopic suna cikin yanayi. Samun abinci, sun haifar da matakai na gyare-gyare da kuma gyaran kayan aiki, suna taimakawa wajen tarawa abubuwa masu guba a cikin samfurori. Bugu da ƙari ga microorganisms, tanadin ajiyar abinci a gida yana dadewa ta hanyar rashin bin ka'idar zafin jiki da zafi. A wannan yanayin, samfurori sunyi ƙura a hankali, ko kuma sun sha ruwan haɗari.
Yadda za a shimfiɗa rayuwar rayuwar samfurori.
Tsarancin ajiya na abinci a gida za'a iya tabbatarwa da farko, yayin da yake taƙaita tasirin microorganisms. Alal misali, lokacin da kayan abinci ke cikin bankunan rufewa, inda dukkanin microbes suka mutu a yayin yin magani. Sabili da haka, za'a iya adana fitilun da aka shirya da yawa don shekaru da yawa.
Amma tsawon lokacin da za a ajiye samfurori ba tare da canning ba? A wannan yanayin kuma, ya zama dole don yaki da kwayoyin cuta. Hanyar da ta fi dacewa wajen sarrafa kwayoyin da ke haifar da lalata abinci yana dogara ne akan amfani da yanayin zafi ko yanayin zafi. A cikin sanyi, ci gaba da kwayoyin cutar an hana shi, kuma a lokacin da yake mai tsanani, an kashe microbes.
A gida, ana amfani da firiji don ajiya a yanayin zafi mara kyau. Ana amfani da yanayin zafi don amfani da kayan zafi - kayan abinci, frying, yin burodi, da dai sauransu.
Ya kamata a tuna da cewa samfurori daban-daban suna buƙatar gwamnatoci daban-daban don ajiya.
Shawara mai kyau game da tanadin abinci a gida.
Da farko, an sanya samfurori a cikin firiji a irin hanyar da aka tabbatar da yanayin iska mai sanyi.
Don hana ƙin kifaye ko nama, an sanya su a cikin kwano kuma an rufe shi da wani ma'auni na gashin mai tsabta. Kafin ajiye nauyin nama da kifi ba za'a iya wanke da ruwa ba, in ba haka ba za su yi sauri ba. Bugu da ƙari, ba za a yarda su hadu da wasu kayan da ake amfani dashi ba tare da magani mai zafi (tsiran alade, cuku, da dai sauransu). Naman nama ko kifi zai iya ƙunsar kwayoyin cuta mai yawa, wanda zai kasance har abada lokacin dafa shi. Amma samfurori da suka hadu da su saboda mummunar kwayar cutar da ke cikin su za ta ci gaba sosai.
Cikakke mafi kyau adana cikin jakar filastik, wanda zai hana shi daga bushewa.
Ya kamata a saka man fetur don dogon ajiya a takarda da kuma rufe shi da takarda baki.
Za'a iya kiyaye albasarta kore, Dill, letas sabo ne kusan kusan mako guda idan sun bushe kuma an sanya su cikin firiji a cikin jakar polyethylene.
Duk da haka, yayin ƙoƙarin tabbatar da adana abincin abinci a gida, dole ne a tuna da cewa ko da lokacin da aka adana shi a cikin firiji, dandano da yawancin abincin da samfurori suke ba su da tushe.