Kitchen Hygiene leh Food Safety

Kan hma lawkah Krismas leh kum tharin min hmuak leh ta reng mai a, Mizote tan chuan kan Krismas leh kum thar lawm hi ruai tel lo chuan a kim lo kan ti thei ang chu. Krismas leh kum thar ruaipui mai bakah, holiday season a nih angin chhungkua leh ṭhianho anga chaw ei khawm te, len kualnaa street food eite kan uar chho leh hle dawnin a rinawm a. Food poisoning kan tih ei/in sual laka kan fimkhur chhoh a hun leh dawn tihna a nih chu. Ei/in sual laka kan him theih nan ruai buatsaihtu te, catering-a mi ei tur siam ṭhin te, street food zuar ṭhinte leh ei tur lam siam ṭhinte tana hriat tur pawimawh tak tak ka rawn sawi dawn a ni.

Sa lam kan siam dawn reng rengin a hmasa berah chuan ran hrisel ṭha sa a ni ngei tur a ni a. Mithiamte chuan natna chi hrang hrang awm zingah hian mihring leh ran kara natna inkai chhawn theih hi 70% vel zet a ni an ti a. Chuvangin, ran, natna laka fihlim, duhthusamah chuan vety doctor-in ante mortem inspection leh post mortem exam an tih ngei ni thei se a ṭha a ni. Antemortem inspection chu ran talh hmaa ran hrisel leh hrisel loh te, talh tlak a nih leh nih loh endikna a ni a; post mortem exam-ah chuan kan ran talh saah natna hnuhma a awm em tih te, ei tlak a nih leh nih loh endikna a ni. Vety doctor-in antemortem leh post-mortem exam a tih thlap sa kan ei chuan sa aṭanga kai theih natna ṭhenkhat – khawṭhalo, rûlhlût leh a dangte lakah kan fihlim phah thei dawn a ni.

Tun hnaiah ruaiṭhehnaah leh chaw eikhawmnaa ei sual tih a tam ta em em a. Hmânlai pawhin ruai kan ṭheh tho va, tun hnaiah engati nge food poisoning hi a hluar chhoh em em kan tih chuan, a tlangpuiin hmânlai deuh chuan ruai kan ṭheh pawhin zingah ran kan talh a, talh ní vêkah kan siam ṭhin a, tharlâm takin kan ei ṭhin a ni. Tunlaiah chuan ruai kan siam pawhin a hma ní-ah ran kan lo talh lawk a, inah chawhmeh ṭhenkhatte a hma zanahte kan lo siam lawk a. Hei hi food safety lam aṭanga thlirin a pawimawhna em em chu–temperature 5 -60oC hi ‘Danger zone’ an ti tawp mai a. Chumi awmzia chu, bacteria kan tihte hi hemi danger zone-ah hian an inthlah pung chak hle a, ei tura an inthlah pun mai bakah, ei turah toxin (tûr) kan tihte an siam chhuak ṭhin a ni. Heng bacteria bakah toxin-te hian mihringah natna chi hrang hrang–luak, kawṭhalo, khawsik leh typhoid kan tihte thlenga a thlen theih avangin, kan lo inbâwl lâwk a, fridge-ah kan dahṭhat leh thlap theih si loh chuan bacteria an lo inthlah pung a, toxin an lo siam chhuak thei ta ṭhin a ni.

Chuvangin, ei tur reng reng a thar siam tluk a awm lo. Bacteria kan tihte hi ei tur kan chhuan so bawrh bawrh chuan an thi ve leh mai ṭhin a, amaherawhchu, toxin-te hian sa an ngam a, an thi har em em thung. Kan thil siam sa danger zone kan tiha kan lo dah vang vang hnua chhuan so thuak ringawt kan ei hian natna a thlen ta ṭhin a ni. Kan ei turte kan lo siam lâwk a nih pawhin refrigeration temperature (2-5oC) emaw, a vawt thei ang bera kan vawn bakah, ei dawnah ṭha takin kan chhuang so leh bawrh bawrh tur a ni.

Sa-ah hian vawk bawl, bawng bawl kan tihte a lo awm palh thei a; hei hi rûlhlût tui satîa awm tihna a ni a. Vawk bawl sa emaw, bawng bawl sa hmin ṭha lo kan ei chuan mihringte’n rûlhlût kan pai thei a, chu bakah, sate hi mihring tana chaw ṭha a nih ang bawk hian bacteria tam tak tan chaw ṭha a ni ve tho va, chuvangin, kan sa siam reng reng a hmin ṭha tur a ni. A hmin ṭhat chuan bacteria, parasite kan tihte kha a thi vek dawn a ni.

Sa bikah hian a core temperature kan ti a, a sa ril lai ber khan 75oC-a saa tihsat ngei ngei tur a ni a. Engtia rei nge kan tihsat ngai kan ti chuan, a sang hrang len dan leh a hmin dan tura kan duh danah a innghat. Hei hi street food zuar ṭhin ho, arsa hem ṭhinte tan pawh hriat a pawimawh lehzual a. A chhan chu, arsa leh artuiah hian typhoid thlen theitu bacteria a awm duh bik a, tih hmin uluk lehzual a ngai hle. Chu mai bakah, typhoid kan tih phei hi chuan faina kan kalpui dan nasa takin a tilang lehzual a, ei in siam nana tui thianghlim lo hman leh bungbel leh hmunhma felfai loahte a tam duh bik hle a ni.

Kan ei tur siam atana pawlh turin vai ram company lar aṭanga lo kal paneer, cream, mayonnaise leh a dangte kan hmang nasa ṭhin a. Heng thil siam hrang hrangte hi a siamtu company-te hian zawrh laia storage temperature, fridge-a dah tur nge, room temperature pangngaia dah tur tih te, a product hman theih hun chhungte an ziak tel vek zel a. Hengte hi company-in research hmanga shelf life study an neih aṭanga chhût vek ṭhin a ni a, a ṭhat rei theih dan tur ber an recommend ṭhin. Chuvangin, kan thil leite hi a zawrhna hmunah fridge-a dah tur fridge-ah an dah em, expiry date a pêl tawh em, tihte kan en uluk a ngai.

Sa, bawnghnute leh ei tur dangte, a ṭîna awm emaw, Amul Gold pack-na anga pack ho tetrapack kan tih hoah hian a bûr puar, a ṭîn pâwng emaw, leak emaw a awm chuan bacteria awmna chance a sang a, ei loh a him. Heng kan tarlan tak ei tur pack-a dik lo awm tam tak hi chîk leh uluk taka kan belhchian chuan food poisoning awm thei lakah eng emaw chen chu kan inveng thei ang.

A dawt lehah chuan, sa emaw, ei tur khawihtute hi natna thehdarhtu an ni thei a, chutiang bawkin an tan pawh sa leh ei tur danga bacteria leh natna hrik dang lo awmte kai a awlsam em em bawk. Ei tur kan han siam a, kan chhum leh kan laia temperature sanga bacteria leh hrik dangte thi vek tawh tura kan ngaih laiin, a sawngbawltute thawmhnaw te, kut leh bân bul vel fai tâwk loh avang leh kan fian, chem kan dah uluk tawk loh avangin ei tur hmin leh thianghlim tawha kan ngaihah bacteria kan zuk telh (contaminate) leh palh thei a. Chuvangin, ei tur kan buatsaih laia kan thawmhnaw hâk leh kan hmaruate a fai tur a ni. Kan chem leh fiante chawhmeh hel leh hmin tawh te, a fai leh fai lote chawh emaw, chan emaw nan hman pawlh loh hram a ṭha. Ei siam laia kuhva ei, sahdah, meizial kan ti duh a nih pawhin, tih hma leh hnuah fai taka kut sil leh thlap ṭhin tur a ni.

Faina kan han sawi takah chuan, biak in choka a ni emaw, mahni in lama choka (home kitchen) emaw, catering choka emawah pawh faina kan ngaih pawimawh a ṭul hle. Kitchen hygiene kan tih hian natna tlanglawn tam tak laka kan fihlim theih nana thil harsa ni si lo, awlsam têa kan zawm theihte a huam a. Chawhmeh hmin tawh leh hel ei te, sil fai tawh leh la sil lohte chan nana bakcheh, chem leh hmanraw dang hman pawlhte hi tih loh tur a ni. Fridge chhunga chawhmeh kan dahṭhatah pawh chawhmeh fai leh fai lote hi dah pawlh miah lo tur a ni. Fridge chhungah hian chawhmeh hmin tawh leh sil fai sate chu a chung lamah dahin, a hel leh siam hmabakte chu a hnuai lamah dah ṭhin tur a ni. Sa kan dah a nih pawhin sa tui chawhmeh danga a far loh nan uluk takin plate/polythene-ah dah thlapin a hnuai lamah kan dah ṭhin tur a ni.

Ei tur tharlâm ei theih tluk a awm lo va, loh theih lohva siam lâwk ngai a nih pawhin kan chawhmeh siamte ṭha taka kan tihhmin hnuah fridge-ah kan dahṭha ang. Fridge-ah kan dahṭha thei lo a nih pawhin a vawt thei ang bera kan vawn hnuin ei dawnah ṭha takin kan chhuang so leh ṭhin tur a ni. Ho tê têa kan ngaih–kut sil fai ngun te, thawmhnaw fai inbel leh hmanraw fai te, ei leh in siam laia lukhum khum, hmui tuam leh kutkawr bunte leh a chunga kan sawi hrang hrangte hi ruai buatsaih nikhua leh chaw ei khawm changin a ṭul lehzual em em a ni. Hawh u fimkhur takin, dam takin, Krismas leh kum thar hman i tum ang u.(Phek 7-ah zawm a ni)

- Dr. Lalawmpuii1 & Dr. Laltlankimi2

1- Assistant Professor, COVSc & AH, CAU, Selesih, Mizoram

2- Assistant Professor, COVSc & AH, CAU, Jalukie, Nagaland