Kwanan baya, kwararru daga hukumar kula da ingancin abinci ta Turai, sun nuna cewa wani sabon nazari ya shaida cewa, ajiye kwai a fili tsawon lokaci, kan kara barazanar kamuwa da kwayoyin cutar Salmonella. Don haka ya fi kyau a ajiye kwai a wuri mai sanyi, kamar cikin firji.

Kwayoyin cutar Salmonella, nau'in kwayar cututtuka ne gama-gari, wadanda kan haifar da ciwon ciki sakamakon cin abinci maras tsabta. Bayan da kwayoyin cutar suka kama mutane, masu dauke da su kan yi fama da zazzabi, da amai, da gudawa har tsawon kwanaki 4 zuwa 7. Idan kuma cutar ta kara yin tsanani, mutum na iya rasa rayuwar sa.

Kwayoyin cutar kan kama mutane ta hanyar cin abinci maras tsabta, da cin danyen abinci wanda bai dafu ba, don haka cin abinci wanda ya hafu sosai hanya ce da ta dace ta kare kai daga kamuwa da kwayoyin cutar ta Salmonella.

Yanzu haka kungiyar tarayyar Turai ta EU, ta kayyade tsawon lokacin sayar da kwai, wato ana sayar da kwai a kasuwa cikin kwanaki 21 a Turai. Tsawon lokaci mafi dacewa da cin kwai shi ne kwanaki 28. Kwamitin masana masu ilimin illolin halittu na hukumar kula da ingancin abinci ta Turai ya gano cewa, idan an tsawaita lokacin sayar da kwai daga kwanaki 21 zuwa 28, to, barazanar kamuwa da kwayoyin cutar Salmonella a danyen kwan, da kuma kwan da bai dafu ba na kan karuwa da kashi 40 cikin dari, da kuma kashi 50 cikin dari.

Kana idan an tsawaita lokacin sayar da kwai daga kwanaki 21 zuwa 42, kana aka tsawaita lokaci mafi dacewa da cin kwai daga kwanaki 28 zuwa 70, to, barazanar kamuwa da kwayoyin cutar Salmonella a danyen kwai, da kuma kwai da bai dafu ba, ta kan ninka har sau 3.

Bugu da kari, kwamitin masana masu ilmin illolin halittu na hukumar kula da ingancin abinci ta Turai ya kara da cewa, idan dama akwai kwayoyin cutar Salmonella a cikin kwai, to, yawan kwayoyin kan samu saurin karuwa sakamakon karuwar zafin yanayi, da kuma tsawaitar lokacin adanawa. Amma idan kwai ya dafu, to, babu wata matsala ko kadan game da cin su.

Kwararrun sun ba da shawarar cewa, ajiye kwai a cikin firiji hanya ce daya tilo, ta rage barazanar kamuwa da kwayoyin cutar Salmonella. Amma idan lokacin sayar da kwai da kuma lokaci mafi dacewa da cin kwai ya zarce har da makonni 3, to ko an ajiye kwai a cikin wani firiji, zai kara fuskantar barazanar kamuwa da kwayoyin cutar ta Salmonella, wadanda kan sanya mutane su yi fama da zazzabi, da amai, da gudanawa. (Tasallah Yuan)