Ukuhlanza ukudla kuyisixhumanisi esibalulekile nesisemqoka embonini yokudla. Akugcini nje kuphela impilo yeshalofu yokudla, kepha futhi kuqinisekisa ukuphepha kokudla. Le nqubo ayikwazi ukubulala amagciwane e-pathogenic kuphela, kodwa futhi abhubhise indawo ephilayo yama-microorganisms. Lokhu kuvimbela ngempumelelo ukuchitheka kokudla, kunwebe impilo yeshelufu yokudla, futhi kunciphise ubungozi bokuphepha kokudla.
Ukuvikelwa kwezinga lokushisa okuphezulu kuvame kakhulu ekusetshenzisweni kobuchwepheshe bokuhlelwa kokudla okusemathini. Ngokushisa endaweni yokushisa ephezulu ye-121°C, ama-microorganisms ayingozi ekudleni okusemathinini angaqedwa ngokuphelele, kufaka phakathi i-escherhichia coli, i-streptococcus aureus, ama-speptococcus, ubuchwepheshe obuphakeme bokushisa izinhlanzi abonise amakhono amahle kakhulu we-pathogen angakhiqiza ubuthi obubulalayo.
Ngaphezu kwalokho, ukudla noma ukuphendula okulungisiwe kokudla, njengamathuluzi asebenzayo okuhlanza inzalo okungeyona i-acid (PH> 4.6), badlala indima ebalulekile ekuqinisekiseni ukuphepha kokudla. Ngesikhathi senqubo yokubulala inzalo, silawula ngokuqinile amazinga okushisa ngaphakathi kokudla noma ukufakwa okusemathinini ukuze uqinisekise ukuthi kugcinwa ngaphakathi kohlu olufanele lwe-100°C kuya ku-147°C. Ngasikhathi sinye, sisetha ngokunembile futhi sikwenza ukushisa okuhambisanayo, izinga lokushisa elihlala njalo kanye nesikhathi sokupholisa ngokuya ngezimpawu zemikhiqizo ngayinye esetshenzisiwe zifinyelela esimweni esihle kakhulu, ngaleyo ndlela siqinisekise ukuthembeka nokusebenza kwenqubo yokubhubha inzalo.
Isikhathi sePosi: Jun-04-2024