{"id":3430,"date":"2026-04-01T14:32:14","date_gmt":"2026-04-01T14:32:14","guid":{"rendered":"https:\/\/odakhaber.site\/?p=3430"},"modified":"2026-04-01T14:32:14","modified_gmt":"2026-04-01T14:32:14","slug":"soguk-pizza-sevenler-dikkat-buzdolabindaki-gizli-zehirlenme-riski","status":"publish","type":"post","link":"https:\/\/odakhaber.site\/?p=3430","title":{"rendered":"So\u011fuk Pizza Sevenler Dikkat! Buzdolab\u0131ndaki Gizli Zehirlenme Riski"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\">Pizza: Baharatlardaki Gizli Bakteriler<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Kahvalt\u0131da so\u011fuk bir dilim pizza her ne kadar cazip gelse de mikrobiyal a\u00e7\u0131dan san\u0131ld\u0131\u011f\u0131 kadar masum de\u011fil.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Bakteri Kaynaklar\u0131:<\/strong>\u00a0Pizzadaki kuru baharatlar (kekik, fesle\u011fen, karabiber) \u00fcretim s\u00fcrecinde\u00a0<em>Salmonella<\/em>\u00a0veya\u00a0<em>Bacillus cereus<\/em>\u00a0gibi bakterilerle kirlenmi\u015f olabilir.<\/li>\n\n\n\n<li><strong>Saklama Kural\u0131:<\/strong>\u00a0Pizza f\u0131r\u0131ndan \u00e7\u0131kt\u0131ktan sonra en ge\u00e7\u00a0iki saat\u00a0i\u00e7inde buzdolab\u0131na kald\u0131r\u0131lmal\u0131d\u0131r.<\/li>\n\n\n\n<li><strong>T\u00fcketim S\u00fcresi:<\/strong>\u00a0Buzdolab\u0131nda \u00fczeri kapal\u0131 halde en fazla\u00a0iki g\u00fcn\u00a0saklanmal\u0131d\u0131r.<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\"> Tavuk: Bozulmaya En M\u00fcsait G\u0131da<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Pi\u015fmi\u015f tavuk, y\u00fcksek su ve besin i\u00e7eri\u011fi nedeniyle bakterilerin \u00fcremesi i\u00e7in m\u00fckemmel bir ortamd\u0131r.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Kritik Bakteriler:<\/strong>\u00a0\u0130yi pi\u015fmemi\u015f veya yanl\u0131\u015f saklanm\u0131\u015f tavukta\u00a0<em>Campylobacter<\/em>\u00a0ve\u00a0<em>Salmonella<\/em>\u00a0bulunabilir. Kanl\u0131 b\u00f6lgeler varsa asla t\u00fcketilmemelidir.<\/li>\n\n\n\n<li><strong>Saklama Kural\u0131:<\/strong>\u00a0Oda s\u0131cakl\u0131\u011f\u0131nda iki saatten fazla bekletilmemeli, buzdolab\u0131nda ise en fazla\u00a0\u00fc\u00e7 g\u00fcn\u00a0i\u00e7inde t\u00fcketilmelidir. Unutmay\u0131n, bakteriler her zaman koku veya g\u00f6r\u00fcnt\u00fcyle kendini belli etmez.<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\"> Pirin\u00e7 Yemekleri: Y\u00fcksek Risk Grubu<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">\u0130ster pilav ister risotto olsun, pirin\u00e7 yemekleri g\u0131da zehirlenmesi konusunda en riskli g\u0131dalar aras\u0131ndad\u0131r.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Is\u0131ya Dayan\u0131kl\u0131 Sporlar:<\/strong>\u00a0\u00c7i\u011f pirin\u00e7teki\u00a0<em>Bacillus cereus<\/em>\u00a0sporlar\u0131 pi\u015firme s\u0131ras\u0131nda \u00f6lmeyebilir. Oda s\u0131cakl\u0131\u011f\u0131nda bekletildi\u011finde bu sporlar h\u0131zla bakteriye d\u00f6n\u00fc\u015ferek toksin \u00fcretir ve \u015fiddetli kusma\/ishale yol a\u00e7ar.<\/li>\n\n\n\n<li><strong>Saklama Kural\u0131:<\/strong>\u00a0Pi\u015fmi\u015f pirin\u00e7 h\u0131zl\u0131ca so\u011futulmal\u0131 ve buzdolab\u0131nda en fazla\u00a024 saat\u00a0saklanmal\u0131d\u0131r.<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\"> Konserve G\u0131dalar: Asitlik Derecesi \u00d6nemli<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">A\u00e7\u0131lan konservelerin \u00f6mr\u00fcn\u00fc i\u00e7indeki g\u0131dan\u0131n asit oran\u0131 belirler.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Y\u00fcksek Asitli (Domates vb.):<\/strong>\u00a0Buzdolab\u0131nda\u00a05 ila 7 g\u00fcn\u00a0dayanabilir.<\/li>\n\n\n\n<li><strong>D\u00fc\u015f\u00fck Asitli (Et, bal\u0131k, sebze, makarna):<\/strong>\u00a0En fazla\u00a0\u00fc\u00e7 g\u00fcn\u00a0i\u00e7inde t\u00fcketilmelidir.<\/li>\n\n\n\n<li><strong>\u0130pucu:<\/strong>\u00a0Metal kutusunda saklanabilse de, tat ve kalite i\u00e7in cam veya plastik kaplara aktar\u0131lmas\u0131 \u00f6nerilir.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Artan yemekler so\u011fuk t\u00fcketilebilir; ancak g\u0131da g\u00fcvenli\u011fi i\u00e7in de\u011fi\u015fmez temel kural \u015fudur:\u00a0Yemekler pi\u015ftikten sonra m\u00fcmk\u00fcn olan en k\u0131sa s\u00fcrede buzdolab\u0131na konulmal\u0131 ve bir-iki g\u00fcn (pirin\u00e7te 24 saat) i\u00e7inde t\u00fcketilmelidir.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><a href=\"https:\/\/gazeteoksijen.com\/saglik\/pizza-tavuk-pilav-buzdolabindaki-yemekleri-soguk-tuketmek-saglikli-mi-270723\">https:\/\/gazeteoksijen.com\/saglik\/pizza-tavuk-pilav-buzdolabindaki-yemekleri-soguk-tuketmek-saglikli-mi-270723<\/a><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pizza: Baharatlardaki Gizli Bakteriler Kahvalt\u0131da so\u011fuk bir dilim pizza her ne kadar cazip gelse de mikrobiyal a\u00e7\u0131dan san\u0131ld\u0131\u011f\u0131 kadar masum de\u011fil. Tavuk: Bozulmaya En M\u00fcsait G\u0131da Pi\u015fmi\u015f tavuk, y\u00fcksek su ve besin i\u00e7eri\u011fi nedeniyle bakterilerin \u00fcremesi i\u00e7in m\u00fckemmel bir ortamd\u0131r. Pirin\u00e7 Yemekleri: Y\u00fcksek Risk Grubu \u0130ster pilav ister risotto olsun, pirin\u00e7 yemekleri g\u0131da zehirlenmesi konusunda [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":3431,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[39],"tags":[],"class_list":["post-3430","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-saglik-haberleri"],"jetpack_featured_media_url":"https:\/\/odakhaber.site\/wp-content\/uploads\/2026\/04\/pizza-tavuk-pilav-buzdolabindaki-yemekleri-soguk-tuketmek-saglikli-mi-1rl1.png","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/odakhaber.site\/index.php?rest_route=\/wp\/v2\/posts\/3430","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/odakhaber.site\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/odakhaber.site\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/odakhaber.site\/index.php?rest_route=\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/odakhaber.site\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3430"}],"version-history":[{"count":1,"href":"https:\/\/odakhaber.site\/index.php?rest_route=\/wp\/v2\/posts\/3430\/revisions"}],"predecessor-version":[{"id":3432,"href":"https:\/\/odakhaber.site\/index.php?rest_route=\/wp\/v2\/posts\/3430\/revisions\/3432"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/odakhaber.site\/index.php?rest_route=\/wp\/v2\/media\/3431"}],"wp:attachment":[{"href":"https:\/\/odakhaber.site\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3430"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/odakhaber.site\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3430"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/odakhaber.site\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3430"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}