16-05-2025
Ibizira n'ibikorwa mu kubika no gushusha infungurwa
Gushusha ibifungurwa bishobora kugira ingaruka ku mamagara. Gukururikira izi nama bishoboira kugufasha kugabanya ivyago vyp gufatwa n'ingara ziturutse ku bifungurwa
Ng'uku uko ushobora kwirinda:
Ico gukora
Ntugumize infungurwa zawe hanze
Ntugumize infugnurwa zawe zikanye umwanya munini hanze ya firigo, nturenze amasaha abiri. Iyo ari umuceri hoho ntiukwiye kurenza isaha imwe, kubera umugera witwa bacillus cereus spores urwira.
Ntushuhuruze umuceri watumyeko (waguze) hanze uhiye
Burya umuceri watumyeko hanze uba wabanje gushushwa kuko bene urudandazwa baba babanje kuwuteka uri ngaho urindiriye abakiriya, bagaheza bakawushusha imbere yo kuwugurisha, bisobanura ko gusubiramwo kuwushusha irya kabiri bitera vya vyago vyo kwanduriramwo imigera yihisha mu bifungurwa. Ni vyiza kuwufungura ubwo nyene ukigushikira.
Ntugumize infungurwa zitetse igihe kinini muri firigo
Gerageza ivyo waraje, ibinfugure bukeye, nturenze hagati y'amasaha 24 -48 , canke ubishire mu kibanza gikonje cane bicike ibarafu (muri freezer/ congelateur) mu gihe ata mugambi ufise wo kubifungura vuba.
Ntukuremwo ibarafu mu nkoko wabitse, ukoresheje amazi asusurutse
Ibi bishobora gutuma impande zose zitaviramwo ibarafu icarimwe, aho usanga ibice bimwe vy' inyama yawe bigera aho bishobora guterwa n'imigera mu gihe ibindi navyo bitaba biravamwo ibifarafu neza. Ivyizza ni ukubanza ugakagabanya ubukonje bw'inyama yawe mu kuyikuramwo ibarafu, kandi mu guteka uyihishe neza.
Campylobacter bacteria ni umugera ubineka mu nkoko ukunze gutera ibibazo mumushshito( igifu) harimwo kudahwa, mbere ushobora no gutuma umutnu aja mu bitaro.
Don't reheat takeaway rice
Takeaway rice is often pre-cooked and reheated by food businesses before it's sold, making it risky to reheat yet again. It's best eaten shortly after purchase or delivery.
Don't keep home-cooked food in the fridge for too long
Consume leftovers within 24-48 hours or freeze them if you don't plan to eat them soon.
Don't defrost chicken with warm water
This can lead to uneven thawing, where parts of the meat enter the 'danger zone' before being fully defrosted. Always defrost chicken in the fridge and cook it thoroughly. Campylobacter bacteria in poultry can lead to severe stomach issues, vomiting, and even hospitalisation.
What you should do
Always store food in the fridge before reheating it.
Research shows that keeping food refrigerated (at 5°C or below) limits the growth of harmful pathogens.
Cool your food before putting it in the fridge
Putting hot food straight in to the fridge can push your fridge's temperature up, compromising other foods and allowing bacteria to grow. Ideally, let your food cool at room temperature and refrigerate it as soon as it's cooled. In warmer climates, the less time food spends outside, the safer it will be.
Understand the 'danger zone'
Between 8°C and 63°C, bacteria can multiply rapidly. Keeping your fridge below 5°C helps prevent food poisoning, while freezing food at -18°C pauses bacterial activity. However, bacteria are not killed during freezing - they can revive once food defrosts.
Put cooled food in the freezer to defrost later
You can freeze food up until its use-by date, including products like bread, which defrosts well and lasts longer in the freezer.
Defrost frozen food fully before reheating
Defrost food in the fridge for up to 24 hours, depending on the item. Larger items like a whole chicken will take longer, while smaller portions defrost faster. Some foods can be defrosted in the microwave, but it's best to follow manufacturer instructions. Defrosting in the fridge ensures food stays out of the 'danger zone.'
Make sure food is fully thawed before cooking
Partially defrosted food may cook unevenly, allowing harmful bacteria to survive.
Reheat and consume any leftover rice within 24 hours
Rice can contain bacillus cereus spores that survive cooking. Cooling and refrigerating rice promptly reduces the risk, but reheating should only be done once. Freezing cooked rice can pause spore growth.
Be extra careful when reheating food for vulnerable people
People with weakened immune systems, underlying conditions, pregnant women, young children, and older adults are at higher risk of foodborne illnesses.
Reheat food until it's steaming hot throughout
If defrosting food in the microwave, stir it halfway through to ensure even heating.
