{"id":8926,"date":"2025-04-07T12:48:51","date_gmt":"2025-04-07T12:48:51","guid":{"rendered":"https:\/\/ap.com.al\/?page_id=8926"},"modified":"2025-04-07T12:48:51","modified_gmt":"2025-04-07T12:48:51","slug":"silazhimi-i-paster-si-te-shmangim-botulizmin-ne-gjedhe","status":"publish","type":"page","link":"https:\/\/ap.com.al\/?page_id=8926","title":{"rendered":"Silazhimi i past\u00ebr: Si t\u00eb shmangim Botulizmin n\u00eb gjedh\u00eb"},"content":{"rendered":"\n<style>\n  #oniiii{\n    background-image:url(\"https:\/\/ap.com.al\/wp-content\/uploads\/2022\/01\/Kuehe.jpg\");\n    padding-bottom: 32%;\n    background-position:center center;\n    background-repeat: no-repeat;\n    background-size:cover;\n  }\n  <\/style>\n  <script src=\"https:\/\/code.jquery.com\/jquery-3.5.0.js\">\n<\/script>\n\n<div id=\"oniiii\"><\/div>\n \n<script>\n$( \"#oniiii\" ).insertBefore( \".container_wrap_first\" );\n<\/script>\n\n\n\n<div class=\"wp-block-columns\" id=\"containerr\">\n<div class=\"wp-block-column\">\n<div class=\"avia_textblock\" itemprop=\"text\"><h4 style=\"color:#005a8c;\n\">Silazhimi i past\u00ebr: Si t\u00eb shmangim Botulizmin n\u00eb gjedh\u00eb<\/h4>\n<p align=\"right\">\n   P\u00ebrpunuar nga Klevis Xhardja\n<\/p>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-columns\" id=\"containerr\">\n<div class=\"wp-block-column\">\n<div class=\"detail__certificates-item-icon\">\n<img decoding=\"async\" alt=\"Icon RINDAMAST UNI\" src=\"https:\/\/ap.com.al\/wp-content\/uploads\/2022\/03\/Asset-51-1.png\">\n<\/div>\n<\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-columns\" id=\"containerr\">\n<div class=\"wp-block-column\">\n<div class=\"blue_marker_list\">\n<p align=\"justify\">Botulizmi \u00ebsht\u00eb nj\u00eb s\u00ebmundje sporadike te gjedhi, e shkaktuar nga konsumi i toksinave t\u00eb Clostridium botulinum n\u00eb ushqim ose uj\u00eb t\u00eb kontaminuar. Nj\u00eb form\u00eb jo-tipike, &#8220;botulizmi viszeral&#8221;, prek lop\u00ebt me rendimente t\u00eb larta dhe sistem imunitar t\u00eb q\u00ebndruesh\u00ebm. P\u00ebrve\u00e7 gabimeve n\u00eb ushqim dhe higjien\u00eb, prania e lart\u00eb e klostrideve n\u00eb silazh \u00ebsht\u00eb nj\u00eb shkak i dyshuar.<\/p>\n<\/div>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"974\" height=\"520\" src=\"https:\/\/ap.com.al\/wp-content\/uploads\/2025\/04\/image-5.png\" alt=\"\" class=\"wp-image-8927\" srcset=\"https:\/\/ap.com.al\/wp-content\/uploads\/2025\/04\/image-5.png 974w, https:\/\/ap.com.al\/wp-content\/uploads\/2025\/04\/image-5-300x160.png 300w, https:\/\/ap.com.al\/wp-content\/uploads\/2025\/04\/image-5-768x410.png 768w, https:\/\/ap.com.al\/wp-content\/uploads\/2025\/04\/image-5-705x376.png 705w, https:\/\/ap.com.al\/wp-content\/uploads\/2025\/04\/image-5-450x240.png 450w\" sizes=\"auto, (max-width: 974px) 100vw, 974px\" \/><\/figure>\n\n\n\n<div class=\"blue_marker_list\">\n<h4 style=\"padding-top: 20px;\">Masat Parandaluese kund\u00ebr Clostridium botulinum<\/h4>\n\n<h5 style=\"padding-top: 20px;\">Higjiena e Ushqimit:<\/h5>\n<ul style=\"list-style-type: square; \n\tpadding-left: 1em;\">\n<li>Shmangni ushqimin e prishur ose t\u00eb dyshimt\u00eb.<\/li>\n<li>Kushtojini v\u00ebmendje menaxhimit t\u00eb tok\u00ebs, stall\u00ebs dhe higjien\u00ebs s\u00eb mjeljes.<\/li>\n<\/ul>\n\n<h5 style=\"padding-top: 20px;\">Silazhimi i Duhur:<\/h5>\n<ul style=\"list-style-type: square; \n\tpadding-left: 1em;\">\n<li>Clostridium gjenden natyrsh\u00ebm n\u00eb tok\u00eb dhe ndihmojn\u00eb n\u00eb shp\u00ebrb\u00ebrjen e l\u00ebnd\u00ebs organike.<\/li>\n<li>Ushqimi i ndotur voluminoz i fut ato n\u00eb depon e silazhit, ku shumohen shpejt.<\/li>\n<li>P\u00ebr t\u00eb reduktuar ndotjen, filloni me manipulimin e kujdessh\u00ebm t\u00eb mas\u00ebs s\u00eb njom\u00eb n\u00eb fush\u00eb, pleh\u00ebrimin e duhur me azot dhe shmangien e ndotjes gjat\u00eb pleh\u00ebrimit t\u00eb l\u00ebngsh\u00ebm.<\/li>\n<li>Sporet e clostridium dalin jasht\u00eb me jasht\u00ebqitjen dhe mund t\u00eb kontaminojn\u00eb gjirin dhe qum\u00ebshtin.<\/li>\n<li>Pleh\u00ebrimi i l\u00ebngsh\u00ebm krijon nj\u00eb cik\u00ebl kontaminimi.<\/li>\n<li>P\u00ebrmbajtja e sporeve \u00ebsht\u00eb e ul\u00ebt n\u00eb silazhet pa acid butirik, por rritet me rritjen e tij.<\/li>\n<li>Kullotat dhe bari i that\u00eb cil\u00ebsor kan\u00eb p\u00ebrmbajtje t\u00eb ul\u00ebt t\u00eb sporeve.<\/li>\n<\/ul>\n\n<h5 style=\"padding-top: 20px;\">Rregullat e Silazhimit:<\/h5>\n<ul style=\"list-style-type: square; \n\tpadding-left: 1em;\">\n<li>Ndotja e lart\u00eb e ushqimit dhe p\u00ebrmbajtja e pamjaftueshme e l\u00ebnd\u00ebs s\u00eb that\u00eb, fermentimit ose p\u00ebrmbajtja e nitrateve rritin aktivitetin e klostrideve.<\/li>\n<\/ul>\n\n<h5 style=\"padding-top: 20px;\">P\u00ebrmbajtja e L\u00ebnd\u00ebs s\u00eb That\u00eb dhe Momenti i Kositjes:<\/h5>\n<ul style=\"list-style-type: square; \n\tpadding-left: 1em;\">\n<li>Synoni tharjen e mas\u00ebs n\u00eb 30-40% l\u00ebnd\u00eb t\u00eb that\u00eb (DM).<\/li>\n<li>Masa e njom\u00eb me <28% DM nxit humbjen e l\u00ebngut dhe formimin e acidit butirik.<\/li>\n<li>Ushqimi shum\u00eb i that\u00eb fermentohet v\u00ebshtir\u00eb dhe rrit temperatur\u00ebn e silazhit dhe formimin e mykut.<\/li>\n<li>Kositja e hershme para lul\u00ebzimit me 23-26% celuloz\u00eb siguron sheqer t\u00eb lart\u00eb dhe fermentim t\u00eb shpejt\u00eb t\u00eb acidit laktik.<\/li>\n<li>Kositja e vonuar rrit ndotjen.<\/li>\n<li>Kositja pas tharjes zvog\u00eblon ndotjen.<\/li>\n<\/ul>\n\n<h5 style=\"padding-top: 20px;\">Aciditeti:<\/h5>\n<ul style=\"list-style-type: square; \n\tpadding-left: 1em;\">\n<li>Acidi laktik ul pH dhe siguron stabilitet anaerob brenda 3-4 jav\u00ebsh.<\/li>\n<li>Silazhet anaerobe t\u00eb q\u00ebndrueshme kan\u00eb pH 4.5-5.0.<\/li>\n<li>P\u00ebrb\u00ebrja ideale bimore: 60-80% bar, 10-20% leguminoze, 10-20% bim\u00eb t\u00eb tjera.<\/li>\n<li>Leguminozet dhe bim\u00ebt e tjera fermentohen m\u00eb v\u00ebshtir\u00eb.<\/li>\n<li>Sheqeri i lart\u00eb nxit fermentimin laktik.<\/li>\n<li>Prerja e shkurt\u00ebr, mbushja dhe ngjeshja e shpejt\u00eb optimizojn\u00eb fermentimin.<\/li>\n<\/ul>\n\n<h5 style=\"padding-top: 20px;\">Nitrati:<\/h5>\n<ul style=\"list-style-type: square; \n\tpadding-left: 1em;\">\n<li>Nitrati pengon clostridia dhe formimin e acidit butirik.<\/li>\n<li>Pleh\u00ebrimi me azot (N) ndikon n\u00eb p\u00ebrmbajtjen e nitratit.<\/li>\n<li>Mungesa e azotit (<1 gram\/kg DM) pengon formimin e acidit laktik dhe nxit formimin e acidit butirik.<\/li>\n<li>Mungesa e azotit mund t\u00eb matet edhe n\u00ebp\u00ebrmjet protein\u00ebs s\u00eb pap\u00ebrpunuar n\u00eb ushqim (<14%).<\/li>\n<\/ul>\n\n<h5 style=\"padding-top: 20px;\">Shp\u00ebrb\u00ebrja e Protein\u00ebs n\u00eb Amoniak:<\/h5>\n<ul style=\"list-style-type: square; \n\tpadding-left: 1em;\">\n<li>Silazhimi ul proteinat e asimilueshme nga 80% n\u00eb 40-60% dhe rrit NPN.<\/li>\n<li>R\u00ebnia e protein\u00ebs s\u00eb past\u00ebr n\u00ebn 40% shkakton probleme me shp\u00ebrb\u00ebrjen e protein\u00ebs stabile t\u00eb rumenit.<\/li>\n<li>Enzimat shp\u00ebrb\u00ebjn\u00eb protein\u00ebn pas kositjes dhe mbeten aktive deri n\u00eb arritjen e pH kritik t\u00eb silazhit.<\/li>\n<li>Bakteret coli dhe buterike shp\u00ebrb\u00ebjn\u00eb proteinat n\u00eb amoniak.<\/li>\n<li>P\u00ebrqindja e amoniakut duhet t\u00eb jet\u00eb <10% e azotit total.<\/li>\n<li>Vlera 5% tregon fermentim mesatar, >20% fermentim t\u00eb keq.<\/li>\n<li>Silazhet e keq-fermentuara rrisin uren\u00eb n\u00eb qum\u00ebsht.<\/li>\n<\/ul>\n<\/div>\n\n\n\n<figure class=\"wp-block-image size-full is-resized\"><img loading=\"lazy\" decoding=\"async\" width=\"692\" height=\"442\" src=\"https:\/\/ap.com.al\/wp-content\/uploads\/2025\/04\/image-6.png\" alt=\"\" class=\"wp-image-8929\" style=\"width:840px;height:auto\" srcset=\"https:\/\/ap.com.al\/wp-content\/uploads\/2025\/04\/image-6.png 692w, https:\/\/ap.com.al\/wp-content\/uploads\/2025\/04\/image-6-300x192.png 300w, https:\/\/ap.com.al\/wp-content\/uploads\/2025\/04\/image-6-450x287.png 450w\" sizes=\"auto, (max-width: 692px) 100vw, 692px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-full is-resized\"><img loading=\"lazy\" decoding=\"async\" width=\"654\" height=\"296\" src=\"https:\/\/ap.com.al\/wp-content\/uploads\/2025\/04\/image-7.png\" alt=\"\" class=\"wp-image-8930\" style=\"width:771px;height:auto\" srcset=\"https:\/\/ap.com.al\/wp-content\/uploads\/2025\/04\/image-7.png 654w, https:\/\/ap.com.al\/wp-content\/uploads\/2025\/04\/image-7-300x136.png 300w, https:\/\/ap.com.al\/wp-content\/uploads\/2025\/04\/image-7-450x204.png 450w\" sizes=\"auto, (max-width: 654px) 100vw, 654px\" \/><\/figure>\n\n\n\n<div class=\"blue_marker_list\">\n<h4 style=\"padding-top: 20px;\">Shkaqet dhe Simptomat e Botulizmit<\/h4>\n\n<ul style=\"list-style-type: square; \n\tpadding-left: 1em;\">\n<li>Clostridium botulinum prodhon toksina n\u00eb kushte anaerobe, n\u00eb materiale t\u00eb pasura me proteina t\u00eb kalb\u00ebzuara.<\/li>\n<li>&#8220;Botulizmi viszeral&#8221; shkaktohet nga prania e klostrideve n\u00eb traktin intestinal, pas r\u00ebnies s\u00eb imunitetit.<\/li>\n<li>Lop\u00ebt me rendimente t\u00eb larta qum\u00ebshti jan\u00eb m\u00eb t\u00eb prekshme.<\/li> \n<li>Simptomat klasike: shqet\u00ebsim, agresivitet, pengesa n\u00eb ecje, &#8220;shkundje bishti&#8221;, paraliz\u00eb e gjuh\u00ebs dhe nofullave, pozicion si n\u00eb ethet e qum\u00ebshtit, ngordhje brenda 1-2 dit\u00ebve.<\/li>\n<li>Diagnoza e &#8220;botulizmit viszeral&#8221; \u00ebsht\u00eb e v\u00ebshtir\u00eb.<\/li>\n<li>Vlera t\u00eb larta t\u00eb endotoksinave n\u00eb gjak, ngarkes\u00eb e lart\u00eb bakteriale n\u00eb fekale ose ndryshime kronike n\u00eb mukoz\u00ebn e zorr\u00ebve jan\u00eb tregues.<\/li>\n<li>Kur dyshohet p\u00ebr botuliz\u00ebm, duhet menj\u00ebher\u00eb nj\u00eb veteriner.<\/li>\n<\/ul>\n\n<h4 style=\"padding-top: 20px;\">P\u00ebrmbledhje:<\/h4>\n<p align=\"justify\">Silazhimi i duhur dhe higjiena e ushqimit jan\u00eb thelb\u00ebsore p\u00ebr t\u00eb parandaluar botulizmin n\u00eb gjedh\u00eb. V\u00ebmendje e ve\u00e7ant\u00eb duhet t&#8217;i kushtohet p\u00ebrmbajtjes s\u00eb l\u00ebnd\u00ebs s\u00eb that\u00eb, koh\u00ebs s\u00eb kositjes, aciditetit, p\u00ebrmbajtjes s\u00eb nitrateve dhe shp\u00ebrb\u00ebrjes s\u00eb proteinave gjat\u00eb silazhimit.<\/p>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Silazhimi i past\u00ebr: Si t\u00eb shmangim Botulizmin n\u00eb gjedh\u00eb P\u00ebrpunuar nga Klevis Xhardja Botulizmi \u00ebsht\u00eb nj\u00eb s\u00ebmundje sporadike te gjedhi, e shkaktuar nga konsumi i toksinave t\u00eb Clostridium botulinum n\u00eb ushqim ose uj\u00eb t\u00eb kontaminuar. Nj\u00eb form\u00eb jo-tipike, &#8220;botulizmi viszeral&#8221;, prek lop\u00ebt me rendimente t\u00eb larta dhe sistem imunitar t\u00eb q\u00ebndruesh\u00ebm. P\u00ebrve\u00e7 gabimeve n\u00eb ushqim [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"inline_featured_image":false,"footnotes":""},"class_list":["post-8926","page","type-page","status-publish","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v18.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Silazhimi i past\u00ebr: Si t\u00eb shmangim Botulizmin n\u00eb gjedh\u00eb - Austria Praemix<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ap.com.al\/?page_id=8926\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Silazhimi i past\u00ebr: Si t\u00eb shmangim Botulizmin n\u00eb gjedh\u00eb - Austria Praemix\" \/>\n<meta property=\"og:description\" content=\"Silazhimi i past\u00ebr: Si t\u00eb shmangim Botulizmin n\u00eb gjedh\u00eb P\u00ebrpunuar nga Klevis Xhardja Botulizmi \u00ebsht\u00eb nj\u00eb s\u00ebmundje sporadike te gjedhi, e shkaktuar nga konsumi i toksinave t\u00eb Clostridium botulinum n\u00eb ushqim ose uj\u00eb t\u00eb kontaminuar. 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