ÇİĞ SÜT ve PASTÖRİZE SÜT TÜKETİMİNİN HALK SAĞLIĞI ÜZERİNE ETKİLERİ

Süt insanın büyümesi, gelişmesi ve yaşamını devam ettirmesi için gerekli olan hemen hemen tüm besin öğelerini içermektedir. Süt ve süt ürünleri tüketiminin besleyici ve sağlığa faydalı etkilerine rağmen, çiğ süt halk sağlığı üzerinde ciddi riskler oluşturabilecek Salmonella, E. coli ve Listeria gibi tehlikeli mikroorganizmaları barındırabilir. Çiğ sütte bulunabilecek olası patojen mikroorganizmaları tahrip edebilmek ve sütün besin değerini koruyabilmek için uluslararası normlarda kabul gören ısıl işlemler uygulanmaktadır. Pastörizasyon, belirli bir süre boyunca çiğ sütü belirli bir sıcaklığa kadar ısıtmak suretiyle zararlı bakterileri öldüren bir işlemdir. Pastörizasyon güvenli, besin öğeleri bakımından zengin süt ve süt ürünleri üretmeye yardımcı olurken, bazı araştırmacılar pastörizasyon işleminin sütteki önemli besin öğelerini yok ettiğini, çiğ sütün astım ve alerjilerin azaltılması gibi terapötik özelliklere sahip olduğunu ve daha güvenli bir alternatif olduğunu iddia etmektedir. Bu derlemede, literatürler eşliğinde pastörizasyonun sütün besin kalitesi üzerine etkisi ve çiğ sütün iddia edilen potansiyel faydaları eleştirel olarak anlatılmıştır.

THE EFFECTS OF RAW MILK AND PASTEURIZED MILK CONSUMPTION ON PUBLIC HEALTH

Milk contains almost all the necessary nutrients needed for the growth, development and survival of a person. Despite the beneficial effects of consumption of milk and dairy products on nutrition and health, raw milk can harbor dangerous microorganisms such as Salmonella, E. coli and Listeria, which can pose serious health risks. In order to destroy possible pathogenic microorganisms that may be found in raw milk and to protect nutritional value, heat treatments accepted in international norms are applied. Pasteurization is a process that destroys harmful bacteria by heating the raw milk to a certain Temperature for a certain period of time. While pasteurization helps provide safe, nutritious milk and cheese, some people claim that pasteurisation destroys important nutritional items in the milk, has the therapeutic properties of such as asthma and reduction of allergies, and is a safer alternative. In this review, in the conjunction with the literatüre, the effect of pasteurisation on the quality of milk nutrients and alleged potential benefits of raw milk are described as critical.

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