Ifunguroibihumyobiterwa n'ibihumyo. Iyo ubushuhe bw'ibikoresho fatizo bukwiye, ibihumyo bigwira cyane, bigatera ibihumyo byo kugaburira. Nyuma yoindwara yo kugaburira injangwe, imiterere yayo mu buryo bw'umubiri no mu bya shimi izahinduka, Aspergillus flavus ikagira ingaruka mbi cyane.

1. Ibipimo byo kurwanya imyumbati:

(1) Gucunga ubushuhe Gucunga ubushuhe bivuga kugenzura ubushuhe mu biribwa n'ubushuhe bw'aho bibikwa. Ingingo y'ingenzi yo kurwanya ibihumyo ku biribwa by'ibinyampeke ni ukugabanya vuba ubushuhe bwabyo ku rugero rwiza mu gihe gito nyuma yo gusarurwa. Muri rusange, imbuto z'ibinyampeke ziri munsi ya 8%, ibigori biri munsi ya 12.5%, naho ubushuhe bw'ibinyampeke buri munsi ya 13%. Kubwibyo, ibihumyo ntibikwiriye kororoka, bityo ubu bushuhe bwitwa ubushuhe bwizewe. Ubushuhe bwizewe bw'ibiryo bitandukanye buratandukanye. Byongeye kandi, ubushuhe bwizewe nabwo bufitanye isano ribi n'ubushyuhe bwo kubika.

(2) Kugenzura ubushyuhe kugeza munsi ya 12 ℃ bishobora kugenzura neza ikwirakwira ry'ibihumyo n'ikorwa ry'uburozi.

(3) Kugira ngo hirindwe kurumwa n'udukoko no kwandura imbeba, hakwiye gukoreshwa uburyo bwo kurwanya udukoko n'imiti mu kuvura udukoko two mu bubiko bw'ibinyampeke, kandi hakwiye kwitabwaho uburyo bwo gukumira imbeba, kuko kurumwa n'udukoko cyangwa imbeba bishobora kwangiza ibinyampeke, bigatuma byoroha ko imbeba yororoka kandi igatera ikura ry'ibinyampeke.

(4) Ibikoresho fatizo byo kugaburira ibiryo n'ibiryo by'ifuru byatunganyijwe hakoreshejwe imiti irwanya imyuka bishobora kwibasirwa cyane n'imyuka, bityo imiti irwanya imyuka ishobora gukoreshwa mu kurwanya imyuka mu gihe cyo kuyitunganya. Imiti ikunze gukoreshwa ni aside organic na salt, muri yo aside propionic na salt ni byo bikoreshwa cyane.

2. Ingamba zo gukuraho uburozi

Nyuma y’uko ibiryo byandujwe n’uburozi bw’ibihumyo, hagomba gushyirwaho imbaraga zo gusenya cyangwa gukuraho uburozi. Uburyo bukunze gukoreshwa ni ubu bukurikira:

(1) Kuraho uduce tw'ibihumyo

Uburozi bwibanda cyane cyane ku binyampeke byangiritse, bifite ibihumyo, ibara ryabyo rihinduka, kandi biribwa n'udukoko. Kugira ngo ugabanye cyane uburozi, ibi binyampeke bishobora gutoranywa. Koresha uburyo bw'intoki cyangwa bwa mashini kugira ngo ubanze uhitemo ibiryo, ukureho ibiryo bifite ibihumyo, hanyuma wongere wumishe ibiryo bifite ibihumyo kugira ngo ugere ku ntego yo guhumanya no gukumira ibihumyo.

(2) Gukoresha ubushyuhe

Ku bimera bya soya bya keke n'imbuto, 48% -61% bya Aspergillus flavus B1 na 32% -40% bya Aspergillus flavus C1 bishobora kwangizwa no guteka kuri 150 ℃ mu gihe cy'iminota 30 cyangwa gushyushya muri mikoroonde mu gihe cy'iminota 8-9.

(3) Gukaraba mu mazi

Gukaraba no koza kenshi n'amazi meza bishobora gukuraho uburozi bushobora gushonga mu mazi. Ibikoresho fatizo nka soya n'ibigori bishobora kozwa n'amazi meza nyuma yo gusya cyangwa kozwa kenshi n'amazi ya Lime 2% kugira ngo bikureho uburozi bwa mycotoxins.

(4) Uburyo bwo kwinjiza amazi

Ibikoresho bitera umwuka nk'ibumba rya karubone n'ibumba ryera bishobora guhumeka uburozi bw'ibihumyo, bikagabanya uburyo bwo kubikurura mu nzira y'igifu.

Kurya ibiryo byanduye n'amatungo n'inkoko bishobora gutera ibintu bitandukanye nko kugabanya imikurire, kugabanya ibyo kurya, ndetse no kutagira imikorere myiza y'igogora, ibyo bikaba byagira ingaruka zikomeye ku bukungu. Ni ngombwa kwita ku gukumira no kugenzura.