Sa\u011fl\u0131k Bakanl\u0131\u011f\u0131 verilerine g\u00f6re, T\u00fcrkiye\u2019de ortalama her y\u0131l 2 milyondan fazla ki\u015finin besin zehirlenmesi problemiyle kar\u015f\u0131la\u015ft\u0131\u011f\u0131n\u0131 belirten Medical Park G\u00f6ztepe Hastane Kompleksi Beslenme ve Diyet B\u00f6l\u00fcm\u00fc\u2019nden Dyt. Duygu Y\u0131ld\u0131r\u0131m, besin zehirlenmesinde en yayg\u0131n belirtilerinin g\u00f6rme ve konu\u015fma bozuklu\u011fu, kar\u0131n a\u011fr\u0131s\u0131, mide bulant\u0131s\u0131, kusma ve ishal oldu\u011funu vurgulad\u0131. Diyetisyen Duygu Y\u0131ld\u0131r\u0131m, besin zehirlenmesi hakk\u0131nda uyar\u0131larda bulundu. <\/p>\n
BU HATALARA D\u0130KKAT<\/strong><\/p>\n Bula\u015f\u0131c\u0131 organizmalar\u0131n g\u0131dalar\u0131, i\u015fleme veya \u00fcretimin herhangi bir noktas\u0131nda kontamine (enfeksiyon etkeninin v\u00fccut y\u00fczeyi, e\u015fyalar veya su, g\u0131da gibi maddeler \u00fczerinde bulunmas\u0131) edebilece\u011fine dikkat \u00e7eken Dyt. Y\u0131ld\u0131r\u0131m, buna hangi hatalar\u0131n yol a\u00e7abilece\u011fini \u015f\u00f6yle s\u0131ralad\u0131:<\/p>\n \u201cYiyecekleri iyice pi\u015firmemek (\u00f6zellikle et): G\u0131dalardaki zararl\u0131 organizmay\u0131 do\u011fru s\u0131cakl\u0131kta denat\u00fcre edebiliriz. Bunun i\u00e7in en g\u00fcvenilir y\u00f6ntem, besin termometresidir. \u00d6rne\u011fin, s\u0131\u011f\u0131r etini pi\u015firirken i\u00e7 \u0131s\u0131s\u0131n\u0131n en az 71 derece olmas\u0131 gerekmektedir.<\/p>\n \u201c5 derecenin alt\u0131nda so\u011futulmas\u0131 gereken yiyecekleri do\u011fru \u015fekilde saklamamak (genellikle s\u00fct ve s\u00fct \u00fcr\u00fcnleri).<\/p>\n \u201cPi\u015fmi\u015f yiyecekleri y\u00fcksek s\u0131cakl\u0131klarda \u00e7ok uzun s\u00fcre b\u0131rakmak.<\/p>\n \u201c\u00d6nceden pi\u015firilmi\u015f yiyecekleri yeterince \u0131s\u0131tmamak veya oda s\u0131cakl\u0131\u011f\u0131nda uzun s\u00fcre bekletmek: Yeme\u011finizi \u0131s\u0131t\u0131rken s\u00fcrekli kar\u0131\u015ft\u0131rarak \u0131s\u0131n\u0131n her tarafa dengeli da\u011f\u0131ld\u0131\u011f\u0131na emin olmal\u0131s\u0131n\u0131z. <\/p>\n \u201cHasta olan veya yiyece\u011fe dokunan elleri kirli olan biri.<\/p>\n \u201cSon kullanma tarihini ge\u00e7en yiyecekleri yemek.<\/p>\n \u201cBakterilerin kontamine g\u0131dalar aras\u0131nda yay\u0131lmas\u0131 (\u00e7apraz bula\u015fma): Hem market al\u0131\u015fveri\u015fi s\u0131ras\u0131nda hem de buzdolab\u0131 raflar\u0131n\u0131zda yiyecek saklarken k\u00fcmes hayvanlar\u0131, \u00e7i\u011f et, deniz \u00fcr\u00fcnleri gibi kontamine riski y\u00fcksek yiyecekleri di\u011fer yiyeceklerden uzak uzak tutmak, \u00e7apraz bula\u015fmay\u0131 \u00f6nleyecektir.<\/p>\n \u201cDonmu\u015f g\u0131day\u0131 oda s\u0131cakl\u0131\u011f\u0131nda veya s\u0131cak suda \u00e7\u00f6zd\u00fcrmeye \u00e7al\u0131\u015fmak.<\/p>\n \u201cDonmu\u015f g\u0131day\u0131 \u00e7\u00f6zd\u00fcrd\u00fckten sonra tekrar buzlu\u011fa geri koymak.<\/p>\n \u201cYumurtay\u0131 buzdolab\u0131na koymadan \u00f6nce y\u0131kamak: Yumurta rafa kald\u0131r\u0131lmadan \u00f6nce y\u0131kand\u0131\u011f\u0131nda \u00fczerindeki g\u00f6zenekler geni\u015fler ve zehirlenmeye neden olan salmonella bakterileri kabuktan i\u00e7eri daha kolay n\u00fcfuz eder.\u201d<\/p>\n KUSMA VE \u0130SHAL G\u00d6R\u00dcLEB\u0130L\u0130R<\/strong><\/p>\n Dyt. Y\u0131ld\u0131r\u0131m, \u00e7i\u011f et ve k\u00fcmes hayvanlar\u0131, \u00e7i\u011f yumurta, \u00e7i\u011f kabuklu deniz \u00fcr\u00fcnleri, past\u00f6rize edilmemi\u015f s\u00fct, az pi\u015fmi\u015f dilimlenmi\u015f etler, past\u00f6rize olmayan yumu\u015fak peynirler ve \u00f6nceden paketlenmi\u015f haz\u0131rlama ve saklama ko\u015fullar\u0131n\u0131 bilmedi\u011finiz sandvi\u00e7 gibi yemeye haz\u0131r yiyeceklerin zehirlenmede ba\u015f\u0131 \u00e7eken g\u0131dalar olarak g\u00f6z ard\u0131 edilmemesi gerekti\u011fini ifade etti. <\/p>\n G\u0131da zehirlenmesinin en yayg\u0131n belirtilerinin g\u00f6rme ve konu\u015fma bozuklu\u011fu, kar\u0131n a\u011fr\u0131s\u0131, mide bulant\u0131s\u0131, kusma ve ishal oldu\u011funun alt\u0131n\u0131 \u00e7izen Diyetisyen Duygu Y\u0131ld\u0131r\u0131m, belirtilerin ortaya \u00e7\u0131kmas\u0131 i\u00e7in ge\u00e7en s\u00fcrenin enfeksiyonun kayna\u011f\u0131na ba\u011fl\u0131 olarak 30 dakikadan 8 haftaya kadar de\u011fi\u015febilece\u011fini s\u00f6yledi.<\/p>\n ZEH\u0130RLENME SONRASI \u00c7AY VE KAHVE T\u00dcKETMEY\u0130N<\/p>\n G\u0131da zehirlenmeniz varsa, dehidratasyona u\u011framamak i\u00e7in yeterli miktarda su t\u00fcketmenin \u00e7ok \u00f6nemli oldu\u011funu dile getiren Dyt. Y\u0131ld\u0131r\u0131m, \u201cElektrolitleri y\u00fcksek spor i\u00e7ecekleri d\u00fczelmeye yard\u0131mc\u0131 olabilir. \u00d6rne\u011fin; karpuz suyu, Hindistan cevizi suyu gibi hem potasyum hem de fosfor gibi minerallerden zengin olan meyve sular\u0131 tercih edilebilir. Meyve suyu gibi enerjisi y\u00fcksek i\u00e7ecekler h\u0131zl\u0131 karbonhidrat ihtiyac\u0131n\u0131za ve yorgunlu\u011fa yard\u0131mc\u0131 olabilir. Sindirim sistemini olumsuz etkileyebilecek \u00e7ay, kahve, ye\u015fil \u00e7ay gibi kafein kaynaklar\u0131ndan ka\u00e7\u0131n\u0131n. Papatya, nane ve karahindiba gibi yat\u0131\u015ft\u0131r\u0131c\u0131 bitkiler i\u00e7eren kafeinsiz \u00e7aylar, mide rahats\u0131zl\u0131\u011f\u0131n\u0131 yat\u0131\u015ft\u0131rmaya yard\u0131mc\u0131 olabilir\u201d ifadelerini kulland\u0131.<\/p>\n YA\u011e ORANI D\u00dc\u015e\u00dcK BES\u0130NLER\u0130 TERC\u0130H ED\u0130N<\/strong><\/p>\n \u0130shal ve kusma ge\u00e7ene kadar hafif ve ya\u011f oran\u0131 d\u00fc\u015f\u00fck, sindirimi kolay besinleri tercih etmemiz gerekti\u011fini s\u00f6yleyen Dyt. Y\u0131ld\u0131r\u0131m, \u201cTuzlu kraker, k\u0131zarm\u0131\u015f ekmek, muz, pilav (ya\u011fs\u0131z), yulaf ezmesi, ha\u015flanm\u0131\u015f patates, ha\u015flanm\u0131\u015f sebzeler, zencefilli \u00e7ay veya soda, seyreltilmi\u015f meyve sular\u0131, spor i\u00e7ecekleri zehirlenme durumunda tercih edebilece\u011finiz yiyecek ve i\u00e7eceklerdir\u201d dedi.<\/p>\n Zehirlenme sonras\u0131nda kendimizi daha iyi hissetti\u011fimizi d\u00fc\u015f\u00fcnsek de belli bir s\u00fcre baz\u0131 besinlerden uzak durman\u0131z gerekti\u011fini s\u00f6yleyen Dyt. Y\u0131ld\u0131r\u0131m, \u201cHastal\u0131k s\u00fcresince \u00f6zellikle s\u00fct ve peynirler, ya\u011fl\u0131 g\u0131dalar, k\u0131zarm\u0131\u015f yiyecekler, \u00e7ok baharatl\u0131 yiyecekler, \u015feker oran\u0131 y\u00fcksek g\u0131dalar ve baharatl\u0131 yiyeceklerden uzak durulmal\u0131d\u0131r\u201d diyerek s\u00f6zlerini noktalad\u0131.<\/p>\n","protected":false},"excerpt":{"rendered":" Bakteriler, vir\u00fcsler ve parazitlerin de i\u00e7inde oldu\u011fu bula\u015f\u0131c\u0131 organizmalar\u0131n veya bunlar\u0131n toksinlerinin g\u0131da zehirlenmesinin en yayg\u0131n nedenleri oldu\u011funu belirten Diyetisyen Duygu Y\u0131ld\u0131r\u0131m, \u201c\u00c7i\u011f et ve k\u00fcmes hayvanlar\u0131, \u00e7i\u011f yumurta, \u00e7i\u011f kabuklu deniz \u00fcr\u00fcnleri, past\u00f6rize edilmemi\u015f s\u00fct, pi\u015fmi\u015f dilimlenmi\u015f etler, yumu\u015fak peynirler, uzun s\u00fcre bekleyen \u00f6nceden paketlenmi\u015f sandvi\u00e7ler gibi haz\u0131r g\u0131dalar en s\u0131k zehirlenmeye yol a\u00e7an yiyeceklerdir. G\u0131da zehirlenmeniz varsa, dehidratasyona u\u011framamak i\u00e7in yeterli miktarda su t\u00fcketmeniz \u00e7ok \u00f6nemlidir\u201d dedi.<\/p>\n","protected":false},"author":6,"featured_media":9258,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[53],"tags":[936,73,87,511],"class_list":["post-9256","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-saglik","tag-gida","tag-manset","tag-saglik","tag-zehirlenme"],"_links":{"self":[{"href":"https:\/\/www.ihm.tr\/tr-int\/wp-json\/wp\/v2\/posts\/9256","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.ihm.tr\/tr-int\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.ihm.tr\/tr-int\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.ihm.tr\/tr-int\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ihm.tr\/tr-int\/wp-json\/wp\/v2\/comments?post=9256"}],"version-history":[{"count":1,"href":"https:\/\/www.ihm.tr\/tr-int\/wp-json\/wp\/v2\/posts\/9256\/revisions"}],"predecessor-version":[{"id":9259,"href":"https:\/\/www.ihm.tr\/tr-int\/wp-json\/wp\/v2\/posts\/9256\/revisions\/9259"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.ihm.tr\/tr-int\/wp-json\/wp\/v2\/media\/9258"}],"wp:attachment":[{"href":"https:\/\/www.ihm.tr\/tr-int\/wp-json\/wp\/v2\/media?parent=9256"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.ihm.tr\/tr-int\/wp-json\/wp\/v2\/categories?post=9256"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.ihm.tr\/tr-int\/wp-json\/wp\/v2\/tags?post=9256"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}