John Myers
Hiki iā ʻoe ke leʻaleʻa i ka paʻakai raclette i ka wā hāpai inā e akahele ʻoe i ke ʻano o ka cheese. ʻAʻole pono e ʻai ʻia ke kī i hana ʻia mai ka waiū maka e nā wahine hāpai. No laila, e heluhelu ma aneʻi i kāu mea e noʻonoʻo ai he wahine hāpai i ka wā e leʻaleʻa ai i ka raclette.
ʻAʻole ʻoe e ʻai i ka paʻakai Swiss raclette maoli i hana ʻia mai ka waiū maka i ka wā hāpai. Hiki i ka bacteria lactic i loko o ka cheese ke alakaʻi i ka maʻi me salmonella a listeriosis paha. Pono e pale ʻia nā mea ʻelua i ka wā hāpai.
- Loaʻa nā pathogens Listeria a me Salmonella i ka hapa nui o nā huahana waiū maka. Hiki iā lāua ke hoʻopōʻino i kāu pēpē. No laila, pono ʻoe e ʻai i nā huahana waiū pasteurized i ka wā hāpai.
- Hana ʻia ka paʻakai Swiss raclette maʻamau me ka waiū maka. Eia naʻe, pono ʻoe e hōʻalo i kēia ʻano cheese i ka wā hāpai. ʻO nā ʻano kīʻaha ʻē aʻe i hana ʻia mai ka waiū pasteurized no ka raclette, ma kekahi ʻaoʻao, ʻaʻole ia he pilikia.
- E hōʻoia hoʻi e wehe ʻoe i ka ʻili cheese ma mua o ka ʻai ʻana i ka raclette. No ka mea, he mea maʻamau ka loaʻa ʻana o nā germs a me ka bacteria ma luna o ia mea.
- Inā hāpai ʻoe, e hoʻomaha iki i kāu mau mea kanu hou a me ka tiiki ma mua o ka maʻamau. Ma kēia ala ʻoe e hōʻoia ai i ka wela e pepehi i nā bacteria a me nā germs.
- ʻO nā huahana waiu maka ʻē aʻe ʻaʻole pono ʻoe e ʻai i ka wā hāpai ʻana, ʻo ia nā kīʻaha semi-paʻakikī a palupalu e like me ka camembert a me ka brie, kēlā me kēia ʻano kīʻaha polū e like me ka gorgonzola a me ka paʻakai pickled e like me ka feta a me ka mozzarella.
