Nri na-emebi emebi

Nri na-emebi emebi bụ usoro ebe ngwaahịa nri na-aghọ nke na-adabaghị na onye na-azụ ya were. Ihe na-akpata usoro dị otú ahụ bụ n'ihi ọtụtụ ihe ndị dị n'èzí dị ka akụkụ-mmetụta nke ụdị ngwaahịa ọ bụ, yana otu esi echekwa ngwaahịa ahụ ma chekwaa ya. N'ihi mmebi nri, otu ụzọ n'ụzọ atọ nke nri ụwa a na-emepụta maka iri mmadụ na-efunahụ kwa afọ.[1] Nje bacteria na fungi dị iche iche bụ ihe na-akpata mmebi ma nwee ike ịkpata ndị na-azụ ahịa ihe dị njọ, ma e nwere ihe mgbochi nwere ike ime.   ^{[citation needed]}

Ụfọdụ nje bacteria na-akpata mmebi nke nri. Mgbe nje bacteria na-emebi nri, a na-emepụta acid na ihe mkpofu ndị ọzọ na usoro ahụ.[2] Ọ bụ ezie na nje bacteria n'onwe ya nwere ike imerụ ahụ ma ọ bụ na ọ gaghị emerụ ahụ, ihe ndị na-ekpofu ihe nwere ike ghara ịdị ụtọ ụtọ ma ọ bụ ọbụna na-emerụ ahụ ike.[3] Enwere ọtụtụ ụdị nje bacteria na-ebute ụdị nri dị iche iche. Dịka ọmụmaatụ, Clostridium botulinum na-emebi nri dị ka anụ na anụ ọkụkọ, yana Bacillus cereus, nke na-emebi ihe fọrọ nke nta ka ọ bụrụ ụdị nri niile. Mgbe echekwara ma ọ bụ nọrọ n'ọnọdụ ndị na-adịghị mma, ihe ndị dị ndụ ga-amalite ịmalite ngwa ngwa, na-ahapụ nsị na-emerụ ahụ nke nwere ike ịkpata ọrịa siri ike, ọbụlagodi mgbe esichara ya n'enweghị nsogbu.^[1]

A na-ahụta fungi dị ka usoro mmebi nri, na-eme ka ọ bụrụ naanị ọdịdị na-adịghị mma na nri, Otú ọ dị, e nwewo ihe àmà pụtara ìhè nke dị iche iche fungi bụ ihe na-akpata ọnwụ. A na-akpata fungi site na acidifying, fermenting, discoloring na disintegrates usoro ma nwee ike ịmepụta fuzz, ntụ ntụ na slimes nke ọtụtụ agba dị iche iche, gụnyere nwa, ọcha, ọbara ọbara, aja aja na akwụkwọ ndụ akwụkwọ ndụ.^[2]

Akpụkpọ bụ ụdị ero, mana okwu abụọ ahụ anaghị emegharị ibe ha; ha nwere njirimara nkọwa nke ha ma rụọ ọrụ nke ha.[6]. Ụdị ebu a maara nke ọma bụ Aspergillus na Penicillium, na, dị ka fungi, na-emepụta fuzz, ntụ ntụ na slime nke agba dị iche iche.^[3]

Yist bụkwa ụdị ero na-eto vegetatively site na otu mkpụrụ ndụ nke na-etolite ma ọ bụ kewaa site na fission, na-enye ohere ka yist na-amụba na gburugburu mmiri mmiri na-akwado mgbasa nke otu celled microorganisms. Yist na-etolite tumadi na gburugburu mmiri mmiri yana ọnọdụ anaerobic, mana ebe ọ bụ naanị otu cell, ọ naghị enwe ike ịgbasa n'elu ma ọ bụ banye n'ebe siri ike ebe ero ndị ọzọ na-eto eto. Yist na-amịpụtakwa nwayọ karịa nje bacteria, ya mere ọ na-enwe nsogbu na gburugburu ebe nje bacteria dị.[5] Yeasts nwere ike bụrụ ọrụ maka ire ere nri nwere nnukwu shuga. Otu mmetụta ahụ bara uru n'imepụta ụdị nri na ihe ọṅụṅụ dị iche iche, dị ka achịcha, yogọt, cider, na ihe ọṅụṅụ na-aba n'anya.^[4]

Ihe ịrịba ama nke mmebi nri nwere ike ịgụnye ọdịdị dị iche na nri n'ụdị ọhụrụ ya, dị ka mgbanwe na agba, mgbanwe na ọdịdị, ísì na-adịghị mma, ma ọ bụ ụtọ na-adịghị amasị. Ihe ahụ nwere ike ịdị nro karịa ka ọ dị. Ọ bụrụ na ebu emee, a na-ahụkarị ya n'èzí na ihe ahụ.^[5]

Nje bacteria na-emebi emebi anaghị akpata "nri na-egbu egbu"; dịka ọ na-adịkarị, microorganisms ndị na-akpata ọrịa na-ebute nri enweghị ísì na enweghị ụtọ, ma ọ bụghị ya, a naghị achọpụta ha n'èzí ụlọ nyocha ahụ. ^[6][7]A pụghị iwere iri nri na-emebi emebi dị ka ihe dị nchebe n'ihi mycotoxins ma ọ bụ ihe mkpofu nje. Ụfọdụ nje bacteria na-akpata ọrịa, dị ka Clostridium perfringens na Bacillus cereus, nwere ike imebi.^[8]

Nsogbu nke mmebi nri anaghị emetụta ogo nri, kama ọ bụ na nchekwa nke iri nri ahụ. Agbanyeghị, enwere ọnọdụ ebe e gosipụtara na nri nwere ihe na-egbu egbu. Afọ 200 gara aga, Claviceps purpurea, ụdị fungus, jikọtara ya na ọrịa mmadụ na 100 afọ gara aga na Japan, achọpụtara osikapa na-acha odo odo nwere ihe na-egbu egbu.^[2]

Enwere ike iji ọtụtụ ụzọ mgbochi mee ihe nke nwere ike igbochi kpamkpam, igbu oge, ma ọ bụ belata mmebi nri. Usoro ntụgharị nri na-eji nke mbụ na usoro mbupụ (FIFO), nke na-ahụ na ihe mbụ a zụrụ bụ ihe mbụ a riri. ^[9][10]

Ndị na-echekwa ihe nwere ike ịgbasa ndụ nri ma nwee ike ịgbatị oge iji nweta ya, dozie ya, ree ya, ma debe ya n'ụlọ onye na-azụ ahịa ruo ogologo oge. Otu n'ime usoro ochie maka ichekwa nri, iji zere ebu na uto fungus, bụ usoro nke ịcha nri ma ọ bụ ime ka mmiri gwụ ya. Ọ bụ ezie na enwere ohere nke ọ na-emepụta fungus na-elekwasị anya na ngwaahịa nri a mịrị amị, ohere dị ala.^[2]

Ewezuga ịcha, ụzọ ndị ọzọ gụnyere nnu, ọgwụgwọ, nkwakọba, friji, oyi, ihe nchekwa, irradiation, na nrụgide hydrostatic dị elu: Refrigeration nwere ike ịbawanye ndụ nchekwa nke nri na ihe ọṅụṅụ ụfọdụ, ọ bụ ezie na ọtụtụ ihe, ọ naghị agbasawanye ya ruo mgbe ebighị ebi.^[2] Ịchekwa oyi nwere ike ichekwa nri ọbụna ogologo oge, ọ bụ ezie na ọbụna ịjụ oyi nwere njedebe. Canning nke nri nwere ike ichekwa nri ruo ogologo oge, ma ọ bụ n'ụlọ ma ọ bụ na azụmahịa. A na-etinye nri a na-etinye n'ime ite iji mee ka ikuku oxygen, nke nje bacteria chọrọ na mmebi ikuku, pụọ na ite ahụ. Canning nwere njedebe, ọ naghị echekwa nri ruo mgbe ebighi ebi.^[11] Mmiri ara ehi na-echekwa nri ma gbochie mmebi.^[12]

A ga-edebe nri dị ka anụ, anụ ọkụkọ, mmiri ara ehi na mmiri ara ehi n'ebe dị ize ndụ (n'etiti 4 and 60 ). A na-ewere ihe ọ bụla dị n'etiti ihe ahụ dị ize ndụ ma nwee ike ime ka nsị na-akpata ọrịa pụta, na-akpatara ọrịa siri ike na onye na-azụ ahịa.^[1] Ụzọ ọzọ iji gbochie nri ka ọ ghara imebi bụ site na ịgbaso usoro nzọụkwụ anọ: Clean, Separate, Cook, Chill.^[1]

Nchọpụta nke nri mebiri emebi nwere ike ịbụ ihe dị mkpa n'igbochi ọrịa Foodborne, a mepụtara ụzọ dị iche iche iji chọpụta mmebi. Otu n'ime usoro ndị dị otú ahụ bụ iji Biosensors, nke bụ ngwaọrụ ndị na-eji ihe ndị dị ndụ iji chọpụta ihe ụfọdụ ma ọ bụ mgbanwe na gburugburu ebe obibi. Biosensors nwere ike ịchọpụta mmebi site n'ịchọpụta ihe ndị nje bacteria ma ọ bụ fungus mepụtara n'oge usoro mmebi.^[13]

Ụzọ ọzọ iji chọpụta mmebi bụ site na iji ihe mmetụta gas. Mmetọ nje bacteria nke nri na ihe ọṅụṅụ nwere ike ịmepụta ísì na-adịghị mma na ihe ndị na-egbu egbu, na e-noses (ihe mmetụta gas) nwere ike ịchọpụta ísì mgbe niile ma ọ bụghị ihe na-emetụta onye ọ bụla.^[14]

N'ikpeazụ, enwere ike iji Nnyocha colorimetric chọpụta mmebi na ngwaahịa nri. Biogenic amines bụ akara dị mkpa maka mmebi nri, ya mere, ihe mmetụta dị na ngwugwu maka nchọpụta amine biogenic dị oke mkpa maka njikwa nri. Sensọ colorimetric na-eji mgbanwe kemịkal n'etiti ihe dị na ngwaahịa nri na reagent iji mepụta mgbanwe agba. Mgbanwe agba nwere ike igosi ọnụnọ nke mmebi, yana oke nke mmebi.^[15]

Enwere ike iji ụzọ ndị a nke ịchọpụta mmebi mee ihe na njikọta iji nye nsonaazụ ziri ezi karị, ebe ọ dị mkpa iburu n'uche na usoro ndị a ka nọ na nyocha na mmepe, ma nwee ike ọ gaghị adị maka iji ya eme ihe. Otú ọ dị, mmepe nke usoro ndị a na-egosi nkwa n'imeziwanye nchekwa nri na ibelata ihe oriri.^[14]

• Ịdị ure
• Nchekwa nri
• Nchịkọta nri
• Ọrịa na-esite n'ihe oriri
• Ndụ dị nro
• Mgbukpọ (mmanya)
• Mmebi anụ

1. ↑ ^{1.0 1.1 1.2} What is Food Spoilage? | FoodSafety.gov (en-us). www.foodsafety.gov (2016-03-08). Retrieved on 2019-04-07. Kpọpụta njehie: Invalid <ref> tag; name ":12" defined multiple times with different content
2. ↑ ^{2.0 2.1 2.2 2.3} Pitt (2009). Fungi and Food Spoilage. DOI:10.1007/978-0-387-92207-2. ISBN 978-0-387-92206-5.  Kpọpụta njehie: Invalid <ref> tag; name ":2" defined multiple times with different content
3. ↑ Garcha (September 2018). "Control of food spoilage molds using lactobacillus bacteriocins". Journal of Pure and Applied Microbiology 12 (3): 1365–1373. DOI:10.22207/JPAM.12.3.39. 
4. ↑ Tricket (2001-07-15). The prevention of food poisoning. Nelson Thornes. ISBN 978-0-7487-5893-7. 
5. ↑ Protecting Your Family from Food Spoilage (en). www.usda.gov. Retrieved on 2023-11-08.
6. ↑ Food spoilage and food pathogens, what's the difference? October 22, 2015, Michelle Jarvie, Michigan State University
7. ↑ Jeanroy (2009-07-31). Canning & Preserving for Dummies. Wiley. ISBN 9780470555453. 
8. ↑ Magoulas (February 22, 2016). What is Food Spoilage?. Foodsafety.gov. U.S. Department of Health & Human Services. Retrieved on October 25, 2018.
9. ↑ Keep food safe by implementing the "FIFO" system (en-us). MSU Extension (2014-03-03). Retrieved on 2023-11-08.
10. ↑ US Food and Drug Administration (18 January 2023). FDA Food Code 2022: Full Document. College Park, MD: U.S. Food and Drug Administration, Annex 5-31. 
11. ↑ Jeanroy (2009-07-31). Canning & Preserving for Dummies. Wiley. ISBN 9780470555453. 
12. ↑ Zapaśnik (2022-04-28). "Role of Lactic Acid Bacteria in Food Preservation and Safety". Foods 11 (9): 1283. DOI:10.3390/foods11091283. ISSN 2304-8158. PMID 35564005. 
13. ↑ Schaertel (1988). "Biosensors in the food industry: present and future". Journal of Food Protection 51 (10): 811–820. DOI:10.4315/0362-028X-51.10.811. PMID 28398862. 
14. ↑ ^{14.0 14.1} Casalinuovo (2006). "Application of electronic noses for disease diagnosis and food spoilage detection". Sensors 6 (11): 1428–1439. DOI:10.3390/s6111428.  Kpọpụta njehie: Invalid <ref> tag; name ":14" defined multiple times with different content
15. ↑ Siripongpreda (2020). "Colorimetric sensor and LDI-MS detection of biogenic amines in food spoilage based on porous PLA and graphene oxide". Food Chemistry 329: 127165. DOI:10.1016/j.foodchem.2020.127165. PMID 32504919.