{"id":24447,"date":"2010-08-01T11:25:48","date_gmt":"2010-08-01T11:25:48","guid":{"rendered":"http:\/\/www.korhanyilmaz.com\/?p=24447"},"modified":"2010-08-01T11:25:48","modified_gmt":"2010-08-01T11:25:48","slug":"filizlenmis-patatese-deli-bala-dikkat","status":"publish","type":"post","link":"http:\/\/www.korhanyilmaz.com\/?p=24447","title":{"rendered":"Filizlenmi\u015f patatese, deli bala dikkat"},"content":{"rendered":"

\"\"<\/a><\/p>\n

Baz\u0131 g\u0131dalar\u0131n bile\u015fiminde bulunan ve olu\u015fan kimyasallar\u0131n \u00f6l\u00fcmlere varan ciddi zehirlenmelere yol a\u00e7abildi\u011fi belirtildi.<\/p>\n

BURSA-<\/span>Ye\u015fillenmi\u015f, filizlenmi\u015f patatesler, ar\u0131lar\u0131n baz\u0131 yabani bitki \u00e7i\u00e7eklerinin nektarlar\u0131ndan \u00fcrettikleri bal\u0131n ciddi sonu\u00e7lar do\u011furabilecek zehirlenmelere yol a\u00e7abilece\u011fi belirtildi. <\/p>\n

Uluda\u011f \u00dcniversitesi Veteriner Fak\u00fcltesi Besin Hijyeni ve Teknolojisi Ana Bilim Dal\u0131 Ba\u015fkan\u0131 Prof. Dr. Mustafa Tayar g\u0131dalar\u0131n do\u011fada genellikle temiz olarak bulundu\u011funu belirtti.<\/p>\n

\u00dcr\u00fcnlerin tarlada \u00fcretiminde, nakliye, muhafaza, pazarlanmas\u0131 ve t\u00fcketilmesi a\u015famas\u0131nda \u00e7e\u015fitli etkenlere ba\u011fl\u0131 olarak zararl\u0131 hale gelebildi\u011fini ifade eden Tayar, g\u0131da zehirlenmelerinin d\u00fcnyada \u00f6nemli sorun olarak dikkati \u00e7ekti\u011fini s\u00f6yledi.<\/p>\n

G\u0131da zehirlenmelerinin bir\u00e7ok nedene ba\u011fl\u0131 olarak ger\u00e7ekle\u015fti\u011fini anlatan Tayar, bakteri, vir\u00fcs, k\u00fcflerin bula\u015fmas\u0131, baz\u0131 kimyasal maddelerin yo\u011funlu\u011fu gibi etkenlerin zehirlenmelere yol a\u00e7abildi\u011fini bildirdi.<\/p>\n

Tayar, baz\u0131 g\u0131dalar\u0131n bile\u015fiminde bulunan kimyasallar\u0131n \u00f6ld\u00fcr\u00fcc\u00fc etkiye sahip olabildi\u011fini belirterek, \u015f\u00f6yle konu\u015ftu:<\/p>\n

“Baz\u0131 bal ve mantar t\u00fcrleri, baklan\u0131n taneleri ve \u00e7i\u00e7ekleri ile ye\u015fillenmi\u015f ve filizlenmi\u015f patatesler zehirlenmelere yol a\u00e7abiliyor. Karadeniz b\u00f6lgesinde rastlanan zehirli bal, ar\u0131lar\u0131n baz\u0131 yabani bitki \u00e7i\u00e7eklerinin nektar\u0131ndan \u00fcrettikleri \u00fcr\u00fcnd\u00fcr. Bu tip ballar halk aras\u0131nda ac\u0131 bal ya da deli bal olarak da biliniyor. Bu bal\u0131n 50-100 gram kadar\u0131 yeti\u015fkin insanlar\u0131 zehirlemek i\u00e7in yeterli olmaktad\u0131r. Zehirlenmede kar\u0131n a\u011fr\u0131s\u0131, bulant\u0131, kusma, ishal, ba\u015f d\u00f6nmesi, g\u00f6z kararmas\u0131, a\u011f\u0131z ve deride yanma, fazla terleme ve d\u00fczensiz kalp at\u0131\u015f\u0131, a\u011f\u0131z \u00e7evresinde ve kollarda duyars\u0131zl\u0131k gibi belirtiler g\u00f6r\u00fcl\u00fcr. Nadir de olsa \u00f6l\u00fcm g\u00f6r\u00fclebilir. D\u00fcnyada en fazla bal zehirlenmelerinin T\u00fcrkiye\u2019de oldu\u011fu bilinir.”<\/p>\n

Tayar, baz\u0131 mantar t\u00fcrlerinin de ciddi zehirlenmelere yol a\u00e7abildi\u011fini ifade ederek, mantarlar\u0131n yol a\u00e7t\u0131\u011f\u0131 zehirlenmelerin erken g\u00f6r\u00fclen \u015feklinin 15 dakika, ge\u00e7 olan\u0131n\u0131n ise 6-15 saat i\u00e7inde ortaya \u00e7\u0131kt\u0131\u011f\u0131n\u0131 s\u00f6yledi.<\/p>\n

Erken g\u00f6r\u00fclen \u015feklinde a\u015f\u0131r\u0131 t\u00fck\u00fcr\u00fck salg\u0131lanmas\u0131, terleme, g\u00f6zya\u015f\u0131 art\u0131\u015f\u0131, sulu ishal gibi belirtilerin g\u00f6r\u00fclebilece\u011fini dile getiren Tayar, solunum felci sonucunda \u00f6l\u00fcmlerin de ya\u015fanabilece\u011fini kaydetti.<\/p>\n

Ge\u00e7 g\u00f6r\u00fclen mantar zehirlenmelerindeki belirtilerin ise \u015fiddetli kar\u0131n a\u011fr\u0131s\u0131yla, susuzluk, bulant\u0131 ve kusma \u015feklinde olaca\u011f\u0131n\u0131 vurgulayan Tayar, “Sulu ve kanl\u0131 ishal g\u00f6r\u00fcl\u00fcr. Toksinin karaci\u011feri etkilemesi sonucu k\u0131sa zamanda sar\u0131l\u0131k meydana gelir. \u00d6l\u00fcm oran\u0131 y\u00fczde 60-100 aras\u0131ndad\u0131r” dedi.<\/p>\n

BAKLA VE PATATES ZEH\u0130RLENMELER\u0130<\/strong><\/p>\n

Tayar, bakla tanelerinin t\u00fcketimi ya da \u00e7i\u00e7eklerinin koklanmas\u0131n\u0131n baz\u0131 duyarl\u0131 ki\u015filerde anemi ile karakterize bir hastal\u0131\u011fa neden olabildi\u011fini belirtti.<\/p>\n

\u00dclkemizde Akdeniz ve Ege b\u00f6lgelerinde taze \u00fcr\u00fcn zaman\u0131nda rastlanan bakla zehirlenmelerinin daha \u00e7ok oyun \u00e7a\u011f\u0131ndaki \u00e7ocuklarda g\u00f6r\u00fcld\u00fc\u011f\u00fcn\u00fc ifade eden Tayar, baklan\u0131n t\u00fcketilmesinden sonraki 12-48 saat, \u00e7i\u00e7e\u011finin koklanmas\u0131ndan ise 6 saat sonra belirtilerinin ortaya \u00e7\u0131kt\u0131\u011f\u0131n\u0131 anlatt\u0131.<\/p>\n

Zehirlenmeler sonucunda klinik tablonun akut ate\u015fli bir hemolitik anemi \u015feklinde seyretti\u011fini vurgulayan Tayar, “K\u0131sa zamanda sar\u0131l\u0131k ve hemolobin\u00fcri ger\u00e7ekle\u015fir. A\u011f\u0131r vakalarda \u00f6l\u00fcm meydana gelebilir. K\u0131rm\u0131z\u0131 barbunya da benzer rahats\u0131zl\u0131klara yol a\u00e7abilir. \u00c7i\u011f ve az pi\u015fmi\u015f bu t\u00fcr \u00fcr\u00fcnlerin t\u00fcketiminden sonraki 3 saat i\u00e7inde belirtiler ortaya \u00e7\u0131kar. Bulant\u0131, kusma, kar\u0131n a\u011fr\u0131s\u0131 ve ishal g\u00f6r\u00fcl\u00fcr” dedi.<\/p>\n

Patates zehirlenmelerinin de ye\u015fillenmi\u015f ve filizlenmi\u015f \u00fcr\u00fcnlerin t\u00fcketilmesiyle ortaya \u00e7\u0131kt\u0131\u011f\u0131n\u0131 vurgulayan Tayar, \u015funlar\u0131 kaydetti:<\/p>\n

“Zehirlenmelere yol a\u00e7an madde \u2019solanin\u2019dir. Normal kabuklu patateslerde solanin miktar\u0131 kilogram ba\u015f\u0131na 2-10 miligramd\u0131r. Ye\u015fillenmi\u015f patateste ise bu oran 600 miligrama kadar \u00e7\u0131kmaktad\u0131r. Fazla miktarda patates t\u00fcketilmesi sonucu zehirlenme g\u00f6r\u00fcl\u00fcr. Ba\u011f\u0131rsak ve mide bozukluklar\u0131na ilave olarak ba\u015f a\u011fr\u0131s\u0131 ve d\u00f6nmesi, halsizlik ortaya \u00e7\u0131kar. Bunlar patates yenildikten birka\u00e7 saat sonra g\u00f6r\u00fcl\u00fcr.” (aa)<\/p>\n

Radikal<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

\n

Baz\u0131 g\u0131dalar\u0131n bile\u015fiminde bulunan ve olu\u015fan kimyasallar\u0131n \u00f6l\u00fcmlere varan ciddi zehirlenmelere yol a\u00e7abildi\u011fi belirtildi.<\/p>\n

BURSA-Ye\u015fillenmi\u015f, filizlenmi\u015f patatesler, ar\u0131lar\u0131n baz\u0131 yabani bitki \u00e7i\u00e7eklerinin nektarlar\u0131ndan \u00fcrettikleri bal\u0131n ciddi sonu\u00e7lar do\u011furabilecek zehirlenmelere yol a\u00e7abilece\u011fi belirtildi. <\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-24447","post","type-post","status-publish","format-standard","hentry","category-saglik","odd"],"_links":{"self":[{"href":"http:\/\/www.korhanyilmaz.com\/index.php?rest_route=\/wp\/v2\/posts\/24447","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.korhanyilmaz.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.korhanyilmaz.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.korhanyilmaz.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.korhanyilmaz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=24447"}],"version-history":[{"count":0,"href":"http:\/\/www.korhanyilmaz.com\/index.php?rest_route=\/wp\/v2\/posts\/24447\/revisions"}],"wp:attachment":[{"href":"http:\/\/www.korhanyilmaz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=24447"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.korhanyilmaz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=24447"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.korhanyilmaz.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=24447"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}