{"id":2493,"date":"2023-06-20T18:39:23","date_gmt":"2023-06-20T17:39:23","guid":{"rendered":"http:\/\/potravinyx.cz\/?p=2493"},"modified":"2023-06-20T18:39:25","modified_gmt":"2023-06-20T17:39:25","slug":"8-nejcastejsich-organizmu-ktere-zpusobuji-otravu-jidlem","status":"publish","type":"post","link":"https:\/\/potravinyx.cz\/?p=2493","title":{"rendered":"8 nej\u010dast\u011bj\u0161\u00edch organizm\u016f, kter\u00e9 zp\u016fsobuj\u00ed otravu j\u00eddlem"},"content":{"rendered":"<h2>Je d\u016fle\u017eit\u00e9 v\u011bd\u011bt jak\u00e9 jsou&nbsp;p\u0159\u00edznaky otravy z potravin. Tady je p\u0159ehled 8 nej\u010dast\u011bj\u0161\u00edch organizm\u016f, a jejich zdroje.<\/h2>\n<p><!--more--><\/p>\n<h2>Bacillus cereus<\/h2>\n<p><strong>N\u00e1zev onemocn\u011bn\u00ed<\/strong>: B.cereus otrava j\u00eddlem<br \/>\n<strong>Inkuba\u010dn\u00ed doba<\/strong>: 10-16 hodin<br \/>\n<strong>P\u0159\u00edznaky, symptomy<\/strong>: b\u0159i\u0161n\u00ed k\u0159e\u010de, vodnat\u00fd pr\u016fjem, nevolnost<br \/>\n<strong>Trv\u00e1n\u00ed<\/strong>: 24-48 hodin<br \/>\n<strong>Zdroj n\u00e1kazy<\/strong>: maso, du\u0161en\u00e1 masa, om\u00e1\u010dky, vanilka<\/p>\n<p><strong>Jak p\u0159edch\u00e1zet nemocem zp\u016fsoben\u00fdm B. cereus<\/strong>:<br \/>\nK z\u00e1kladn\u00edm preventivn\u00edm opat\u0159en\u00edm jak p\u0159edch\u00e1zet intoxikaci vyvolan\u00e9 B. cereus je rychl\u00e9 zchlazen\u00ed tepeln\u011b upraven\u00e9ho j\u00eddla a neuchov\u00e1vat rizikov\u00e9 potraviny v rozsahu teplot, kter\u00e9 jsou p\u0159\u00edzniv\u00e9 pro mno\u017een\u00ed a r\u016fst bakteri\u00ed Bacillus cereus a sp\u00f3r, tj 5-60\u00b0C. Va\u0159en\u00e1, du\u0161en\u00e1 a pe\u010den\u00e1 j\u00eddla se doporu\u010duje rychle zchladit a nenech\u00e1vat d\u00e9le ne\u017e 2 hodiny p\u0159i pokojov\u00e9 teplot\u011b. P\u0159i op\u011btovn\u00e9m pod\u00e1v\u00e1n\u00ed hotov\u00e9ho j\u00eddla je nutn\u00e9 ho oh\u0159\u00e1t minim\u00e1ln\u011b na 75\u00b0C.<\/p>\n<p><iframe loading=\"lazy\" title=\"Time-Lapse of Bacillus cereus growing\" width=\"500\" height=\"375\" src=\"https:\/\/www.youtube.com\/embed\/y3TOZ_abECM?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/p>\n<h2>Campylobacter jejuni<\/h2>\n<p><strong>N\u00e1zev onemocn\u011bn\u00ed<\/strong>: Kampylobakteri\u00f3za<br \/>\n<strong>Inkuba\u010dn\u00ed<\/strong> <strong>doba<\/strong>: 2-5 dn\u00ed<br \/>\n<strong>P\u0159\u00edznaky, symptomy<\/strong>: pr\u016fjem, k\u0159e\u010de, hore\u010dka a zvracen\u00ed; pr\u016fjem m\u016f\u017ee b\u00fdt krvav\u00fd<br \/>\n<strong>Trv\u00e1n\u00ed<\/strong>: 2-10 dn\u00ed<br \/>\n<strong>Zdroj n\u00e1kazy<\/strong>: syrov\u00e1 a nedostate\u010dn\u011b tepeln\u011b upraven\u00e1 dr\u016fbe\u017e, nepasterizovan\u00e9 ml\u00e9ko, kontaminovan\u00e1 voda<\/p>\n<p><strong>Jak p\u0159edch\u00e1zet nemocem zp\u016fsoben\u00fdm Campylobacter jejuni<\/strong>:<\/p>\n<ul>\n<li>p\u0159i n\u00e1kupu potravin v obchodech a v m\u00edstech rychl\u00e9ho ob\u010derstven\u00ed si t\u0159eba v\u0161\u00edmat<br \/>\n\u2022 dobu trvanlivosti,<br \/>\n\u2022 datum spot\u0159eby,<br \/>\n\u2022 zda v\u00fdrobek nevykazuje nezvykl\u00fd vzhled, zabarven\u00ed, tvar, pach &#8211; proto\u017ee mikrobiologickou kontaminaci samoz\u0159ejm\u011b pouh\u00fdm okem nezpozorujeme.<\/li>\n<li>p\u0159ed p\u0159\u00edpravou j\u00eddla, b\u011bhem jeho p\u0159\u00edpravy, p\u0159ed j\u00eddlem, po pou\u017eit\u00ed toalety si v\u017edy t\u0159eba m\u00fdt ruce m\u00fddlem, abychom sn\u00ed\u017eili riziko p\u0159enosu n\u00e1kazy.<\/li>\n<li>odd\u011blovat syrov\u00e9 potraviny od hotov\u00e9ho j\u00eddla. P\u0159i manipulaci se syrov\u00fdmi potravinami, m\u016f\u017ee doj\u00edt k infikov\u00e1n\u00ed dal\u0161\u00ed potraviny, pokud se pou\u017eije stejn\u00e1 prk\u00e9nko, n\u016f\u017e, n\u00e1doba, zne\u010di\u0161t\u011bn\u00e9 ruce a pod.<\/li>\n<li>mnoh\u00fdm onemocn\u011bn\u00edm m\u016f\u017eeme zabr\u00e1nit konzumac\u00ed dostate\u010dn\u011b tepeln\u011b opracovan\u00fdch pokrm\u016f a zabr\u00e1n\u011bn\u00edm k\u0159\u00ed\u017eov\u00e9 kontaminace surovin, zejm\u00e9na surov\u00e9ho dr\u016fbe\u017e\u00edho a vep\u0159ov\u00e9ho masa a vnit\u0159nost\u00ed a hotov\u00fdch potravin a pokrm\u016f.<\/li>\n<li>riziko sn\u00ed\u017e\u00edme na minimum, pokud potraviny d\u016fkladn\u011b p\u0159ed po\u017e\u00edv\u00e1n\u00edm zah\u0159\u00edv\u00e1me p\u0159i teplot\u011b 70\u00b0C po dobu nejm\u00e9n\u011b 15 minut. Z\u00e1rove\u0148 se doporu\u010duje j\u00eddlo po zah\u0159\u00e1t\u00ed ihned zkonzumovat nebo zchladit a ulo\u017eit do chladni\u010dky.<\/li>\n<li>v dom\u00e1cnosti zach\u00e1z\u00edme s potravinami podle podm\u00ednek skladov\u00e1n\u00ed, kter\u00e9 v\u00fdrobce uv\u00e1d\u00ed na spot\u0159ebitelsk\u00e9m obalu.<\/li>\n<li>z\u00e1sadn\u011b na pit\u00ed a p\u0159i p\u0159\u00edprav\u011b j\u00eddel je t\u0159eba pou\u017e\u00edvat pouze zdravotn\u011b nez\u00e1vadnou pitnou vodu.<\/li>\n<\/ul>\n<h2>Clostridum botulinum<\/h2>\n<p><strong>N\u00e1zev<\/strong> <strong>onemocn\u011bn\u00ed<\/strong>: Botulizmus<br \/>\n<strong>Inkuba\u010dn\u00ed<\/strong> <strong>doba<\/strong>: 12-72 hodin<br \/>\n<strong>P\u0159\u00edznaky, symptomy<\/strong>: Zvracen\u00ed, pr\u016fjem, rozmazan\u00e9 vid\u011bn\u00ed, dvojit\u00e9 vid\u011bn\u00ed, pot\u00ed\u017ee p\u0159i polyk\u00e1n\u00ed, svalov\u00e1 slabost. M\u016f\u017ee m\u00edt za n\u00e1sledek respira\u010dn\u00edho selh\u00e1n\u00ed a smrt.<br \/>\n<strong>Trv\u00e1n\u00ed<\/strong>: R\u016fzn\u00e9<br \/>\n<strong>Zdroj n\u00e1kazy<\/strong>: nespr\u00e1vn\u011b konzervovan\u00e9 potraviny, zejm\u00e9na dom\u00e1c\u00ed konzervovan\u00e1<br \/>\nzelenina, fermentovan\u00e9 ryby, pe\u010den\u00e9 brambory v alobalu<\/p>\n<p><strong>Jak p\u0159edch\u00e1zet nemocem zp\u016fsoben\u00fdm Clostridum botulinum<\/strong>:<\/p>\n<ul>\n<li>dodr\u017eov\u00e1n\u00ed osobn\u00ed hygieny pracovn\u00edk\u016f, kte\u0159\u00ed manipuluj\u00ed s potravinami,<\/li>\n<li>d\u016fsledn\u00e9 \u010di\u0161t\u011bn\u00ed masa, zeleniny, ovoce a ostatn\u00edch surovin, kter\u00e9 jsou ur\u010den\u00e9 ke konzervov\u00e1n\u00ed,<\/li>\n<li>p\u0159i v\u00fdrob\u011b konzerv dodr\u017eovat steriliza\u010dn\u00ed teploty a \u010dasy, to se zvl\u00e1\u0161t\u011b t\u00fdk\u00e1 vyr\u00e1b\u011bn\u00fdch masn\u00fdch a zeleninov\u00fdch konzerv v dom\u00e1c\u00edch podm\u00ednk\u00e1ch,<\/li>\n<li>usklad\u0148ovat konzervovan\u00e9 potravin\u00e1\u0159sk\u00e9 v\u00fdrobky p\u0159i n\u00edzk\u00fdch teplot\u00e1ch jen po dobu minim\u00e1ln\u00ed trvanlivosti,<\/li>\n<li>uchov\u00e1vat potraviny a j\u00eddlo p\u0159i teplot\u00e1ch pod 4\u00b0C,<\/li>\n<li>p\u0159eva\u0159ov\u00e1n\u00ed rizikov\u00fdch potravin, proto\u017ee botulotoxin je termolabiln\u00ed.<\/li>\n<\/ul>\n<p><iframe loading=\"lazy\" title=\"Clostridium Botulinum\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/78_ZAtHcsF0?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/p>\n<h2>Clostridium perfringens<\/h2>\n<p><strong>N\u00e1zev<\/strong> <strong>onemocn\u011bn\u00ed<\/strong>: Enterotoxik\u00f3za, Perfringens otrava j\u00eddlem<br \/>\n<strong>Inkuba\u010dn\u00ed<\/strong> <strong>doba<\/strong>: 8-16 hodin<br \/>\n<strong>P\u0159\u00edznaky, symptomy<\/strong>: Intenzivn\u00ed k\u0159e\u010de v b\u0159i\u0161e, vodnat\u00fd pr\u016fjem<br \/>\n<strong>Trv\u00e1n\u00ed<\/strong>: Obvykle 24 hodin<br \/>\n<strong>Zdroj<\/strong> <strong>n\u00e1kazy<\/strong>: maso, dr\u016fbe\u017e, om\u00e1\u010dky, su\u0161en\u00e9 nebo hotov\u00e1 va\u0159en\u00e1 j\u00eddla<\/p>\n<p><strong>Jak p\u0159edch\u00e1zet nemocem zp\u016fsoben\u00fdm Cl. perfringens<\/strong>:<\/p>\n<ul>\n<li>dodr\u017eov\u00e1n\u00ed osobn\u00ed hygieny pracovn\u00edk\u016f, kte\u0159\u00ed manipuluj\u00ed s potravinami,<\/li>\n<li>dostate\u010dn\u00e1 tepeln\u00e1 \u00faprava j\u00eddla,<\/li>\n<li>konzumov\u00e1n\u00ed j\u00eddla hned po uva\u0159en\u00ed,<\/li>\n<li>neuchov\u00e1vat va\u0159en\u00e1 j\u00eddla del\u0161\u00ed dobu p\u0159i pokojov\u00e9 teplot\u011b. J\u00eddlo rychl\u00e9 ochladit z 55\u00b0C a\u017e na 15\u00b0C,<\/li>\n<li>uchov\u00e1vat potraviny p\u0159i teplot\u00e1ch pod 10\u00b0C a\u017e 12\u00b0C,<\/li>\n<li>p\u0159ed konzumac\u00ed j\u00eddla je nutn\u00e9 jeho op\u011btovn\u00e9 zah\u0159\u00e1t\u00ed a\u017e do dosa\u017een\u00ed vnit\u0159n\u00ed teploty 75\u00b0C,<\/li>\n<li>konzervovat men\u0161\u00ed kousky masa, dodr\u017eovat steriliza\u010dn\u00ed teploty a \u010dasy,<\/li>\n<li>usklad\u0148ovat rizikov\u00e9 potravin\u00e1\u0159sk\u00e9 v\u00fdrobky p\u0159i n\u00edzk\u00fdch teplot\u00e1ch jen po dobu minim\u00e1ln\u00ed trvanlivosti.<\/li>\n<\/ul>\n<h2>Cryptosporidium<\/h2>\n<p><strong>N\u00e1zev<\/strong> <strong>onemocn\u011bn\u00ed<\/strong>: Kryptosporidi\u00f3za<br \/>\n<strong>Inkuba\u010dn\u00ed<\/strong> <strong>doba<\/strong>: 2-10 dn\u00ed<br \/>\n<strong>P\u0159\u00edznaky, symptomy<\/strong>: Pr\u016fjem (obvykle vodnat\u00fd), \u017ealude\u010dn\u00ed k\u0159e\u010de, \u017ealude\u010dn\u00ed nevolnost, m\u00edrn\u00e1 hore\u010dka<br \/>\n<strong>Trv\u00e1n\u00ed<\/strong>: netrv\u00e1 obvykle dlouho av\u0161ak je recidivuj\u00edc\u00ed v pr\u016fb\u011bhu n\u011bkolika t\u00fddn\u016f a\u017e m\u011bs\u00edc\u016f<br \/>\n<strong>Zdroj<\/strong> <strong>n\u00e1kazy<\/strong>: neva\u0159en\u00e9 potraviny, nebo potraviny kontaminov\u00e1ny nemocn\u00fdm, manipuluj\u00edc\u00edm s potravinami po va\u0159en\u00ed, kontaminovan\u00e1 pitn\u00e9 vody<\/p>\n<p><strong>Jak p\u0159edch\u00e1zet nemocem zp\u016fsoben\u00fdm Cryptosporidium<\/strong>:<\/p>\n<ul>\n<li>dodr\u017eov\u00e1n\u00ed osobn\u00ed hygieny pracovn\u00edk\u016f, kte\u0159\u00ed manipuluj\u00ed s potravinami,<\/li>\n<li>dostate\u010dn\u00e1 tepeln\u00e1 \u00faprava j\u00eddla,<\/li>\n<li>v p\u0159\u00edpade v\u00fdskytu v pitn\u00e9 vod\u011b, vodu p\u0159eva\u0159it,<\/li>\n<\/ul>\n<h2>Cyclospora cayetanensis<\/h2>\n<p><strong>N\u00e1zev<\/strong> <strong>onemocn\u011bn\u00ed<\/strong>: Cyklosp\u00f3ra<br \/>\n<strong>Inkuba\u010dn\u00ed<\/strong> <strong>doba<\/strong>: 1-14 dn\u00ed, obvykle alespo\u0148 jeden t\u00fdden<br \/>\n<strong>P\u0159\u00edznaky, symptomy<\/strong>: Pr\u016fjem (obvykle vodnat\u00fd), ztr\u00e1ta chuti k j\u00eddlu, podstatn\u00fd \u00fabytek t\u011blesn\u00e9 hmotnosti, \u017ealude\u010dn\u00ed k\u0159e\u010de, nevolnost, zvracen\u00ed, \u00fanava<br \/>\n<strong>Trv\u00e1n\u00ed<\/strong>: netrv\u00e1 obvykle dlouho av\u0161ak je recidivuj\u00edc\u00ed v pr\u016fb\u011bhu n\u011bkolika t\u00fddn\u016f a\u017e m\u011bs\u00edc\u016f<br \/>\n<strong>Zdroj<\/strong> <strong>n\u00e1kazy<\/strong>: R\u016fzn\u00e9 druhy \u010derstv\u00fdch produkt\u016f (dov\u00e1\u017een\u00e9 jahody, hl\u00e1vkov\u00fd sal\u00e1t, bazalka)<\/p>\n<p><strong>Jak p\u0159edch\u00e1zet nemocem zp\u016fsoben\u00fdm Cyclospora cayetanensis<\/strong>:<\/p>\n<ul>\n<li>\u010dist\u00e9 ruce, d\u016fkladn\u00e9 myt\u00ed rukou, tento prvok je vysoce odoln\u00ed v\u016f\u010di chl\u00f3ru.<\/li>\n<\/ul>\n<h2>E.coli<\/h2>\n<p><strong>N\u00e1zev<\/strong> <strong>onemocn\u011bn\u00ed<\/strong>: E. coli infekce, nebo &#8222;cestovatelsk\u00fd pr\u016fjem&#8220;<br \/>\n<strong>Inkuba\u010dn\u00ed<\/strong> <strong>doba<\/strong>: 1-3 dn\u00ed<br \/>\n<strong>P\u0159\u00edznaky, symptomy<\/strong>: Vodnat\u00fd pr\u016fjem, k\u0159e\u010de v b\u0159i\u0161e, n\u011bkte\u0159\u00ed zvracen\u00ed<br \/>\n<strong>Trv\u00e1n\u00ed<\/strong>: 3-7 a v\u00edc dn\u00ed<br \/>\n<strong>Zdroj n\u00e1kazy<\/strong>: Voda nebo potraviny kontaminovan\u00e9 lidsk\u00fdmi v\u00fdkaly<\/p>\n<p><strong>Jak p\u0159edch\u00e1zet nemocem zp\u016fsoben\u00fdm E.coli<\/strong>:<\/p>\n<ul>\n<li>dodr\u017eovat spr\u00e1vnou hygienu, zvl\u00e1\u0161t\u011b myt\u00ed rukou.<\/li>\n<li>po pou\u017eit\u00ed toalety, p\u0159ebalov\u00e1n\u00ed a p\u0159ed p\u0159\u00edpravou j\u00eddla- d\u016fkladn\u011b um\u00fdt ruce.<\/li>\n<li>po kontaktu se zv\u00ed\u0159aty nebo v jej\u00edch prost\u0159ed\u00ed (na farm\u00e1ch, d\u011btsk\u00e9 zoo, veletrz\u00edch, dokonce i na sv\u00e9m vlastn\u00edm dvorku), d\u016fkladn\u011b umyjte ruce.<\/li>\n<li>udr\u017eujte v\u0161echny p\u0159edm\u011bty, kter\u00e9 vstupuj\u00ed kojenc\u016fm a batolat\u016fm do \u00fast (nap\u0159\u00edklad dudl\u00edky a kous\u00e1tka) \u010dist\u00e9.<\/li>\n<li>pokud m\u00fddlo a voda nejsou k dispozici, pou\u017eijte na ruce p\u0159\u00edpravky na b\u00e1zi alkoholu. Tyto v\u00fdrobky na b\u00e1zi alkoholu m\u016f\u017eou v n\u011bkter\u00fdch situac\u00edch rychle sn\u00ed\u017eit po\u010det bakteri\u00ed na rukou, ale nejsou n\u00e1hradou za myt\u00ed m\u00fddlem a tekouc\u00ed vodou.<\/li>\n<li>maso va\u0159te d\u016fkladn\u011b. Hov\u011bz\u00ed steaky a pe\u010den\u00e9 maso, by m\u011blo b\u00fdt zah\u0159\u00e1t\u00e9 na minim\u00e1ln\u00ed vnit\u0159n\u00ed teplotu 63\u02daC a ponech\u00e1ny v klidu po dobu nejm\u00e9n\u011b 3 minuty pro bezpe\u010dnost a kvalitu. V\u00fdrobky z mlet\u00e9ho hov\u011bz\u00edho maso by m\u011bly b\u00fdt zah\u0159\u00e1t\u00e9 na minim\u00e1ln\u00ed vnit\u0159n\u00ed teplotu 70\u00b0C. V\u017edy pou\u017e\u00edvejte vpichov\u00ed teplom\u011br pro ov\u011b\u0159en\u00ed teploty, proto\u017ee barva masa nen\u00ed spolehliv\u00fdm ukazatelem, \u017ee maso bylo upraveno na bezpe\u010dnou vnit\u0159n\u00ed teplotu .<\/li>\n<li>zabr\u00e1nit k\u0159\u00ed\u017eov\u00e9 kontaminaci v p\u0159\u00edprav\u011b potravin, d\u016fkladn\u00e9 myt\u00ed rukou, desek na kr\u00e1jen\u00ed a n\u00e1dob\u00ed pot\u00e9, co se dotknou syrov\u00e9ho masa.<\/li>\n<li>vyvarujte se konzumaci syrov\u00e9ho ml\u00e9ka, nepasterizovan\u00fdch ml\u00e9\u010dn\u00fdch v\u00fdrobky a nepasterizovan\u00fdch ovocn\u00fdch \u0161\u0165\u00e1v (nap\u0159\u00edklad \u010derstv\u00fd jable\u010dn\u00fd mo\u0161t).<\/li>\n<li>vyhnout se polyk\u00e1n\u00ed vody p\u0159i koup\u00e1n\u00ed i p\u0159i hran\u00ed v jezerech, rybn\u00edc\u00edch, potoc\u00edch, baz\u00e9nech a v &#8222;d\u011btsk\u00fdch&#8220; baz\u00e9nech.<\/li>\n<\/ul>\n<h2>E.coli O157:H7<\/h2>\n<p><strong>N\u00e1zev<\/strong> <strong>onemocn\u011bn\u00ed<\/strong>: Hemoragick\u00e1 kolitida nebo infekce E. coli 0157: H7<br \/>\n<strong>Inkuba\u010dn\u00ed<\/strong> <strong>doba<\/strong>: 1-8 dn\u00ed<br \/>\n<strong>P\u0159\u00edznaky, symptomy<\/strong>: T\u011b\u017ek\u00fd (\u010dasto krvav\u00fd) pr\u016fjem, bolesti b\u0159icha a zvracen\u00ed. Obvykle se vyskytuje mal\u00e1 nebo \u017e\u00e1dn\u00e1 hore\u010dka. M\u016f\u017ee v\u00e9st k selh\u00e1n\u00ed ledvin<br \/>\n<strong>Trv\u00e1n\u00ed<\/strong>: 5-10 dn\u00ed<br \/>\n<strong>Zdroj<\/strong> <strong>n\u00e1kazy<\/strong>: Nedostate\u010dn\u011b tepeln\u011b upraven\u00e9 hov\u011bz\u00ed maso (zejm\u00e9na hamburger), nepasterizovan\u00e9 ml\u00e9ko a \u0161\u0165\u00e1vy, syrov\u00e9 ovoce a zelenina (nap\u0159 kl\u00ed\u010dky) a kontaminovan\u00e1 voda.<\/p>\n<p>&nbsp;<\/p>\n<figure id=\"attachment_998\" aria-describedby=\"caption-attachment-998\" style=\"width: 436px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" class=\" wp-image-998\" src=\"http:\/\/potravinyx.cz\/wp-content\/uploads\/11062349_844748795607764_2784649372885831076_n.jpg\" alt=\"bezpe\u010dn\u00e9 teploty\" width=\"436\" height=\"372\" srcset=\"https:\/\/potravinyx.cz\/wp-content\/uploads\/11062349_844748795607764_2784649372885831076_n.jpg 631w, https:\/\/potravinyx.cz\/wp-content\/uploads\/11062349_844748795607764_2784649372885831076_n-300x256.jpg 300w\" sizes=\"auto, (max-width: 436px) 100vw, 436px\" \/><figcaption id=\"caption-attachment-998\" class=\"wp-caption-text\">bezpe\u010dn\u00e9 teploty<\/figcaption><\/figure>\n<p><strong>Jak p\u0159edch\u00e1zet nemocem zp\u016fsoben\u00fdm E. coli 0157: H7<\/strong>:<\/p>\n<ul>\n<li>nejezte nedostate\u010dn\u011b uva\u0159en\u00e9 hamburgery nebo jin\u00e9 produkty z mlet\u00e9ho hov\u011bz\u00edho masa. Mlet\u00e9 hov\u011bz\u00ed maso a hamburger je pot\u0159eba va\u0159it d\u016fkladn\u011b. Ujist\u011bte se, \u017ee upravovan\u00e9 maso je hn\u011bd\u00e9 po celou dobu (ne r\u016f\u017eov\u00e9).<\/li>\n<li>pijte jen pasterovan\u00e9 ml\u00e9ko, d\u017eus nebo mo\u0161t.<\/li>\n<li>d\u016fkladn\u00e9 myt\u00ed ovoce a zeleniny, a to zejm\u00e9na ty, kter\u00e9 nebudou va\u0159en\u00e9.<\/li>\n<li>ujist\u011bte se, \u017ee si nemocn\u00ed lid\u00e9 pe\u010dliv\u011b umyj\u00ed ruce m\u00fddlem po pou\u017eit\u00ed toalety, zejm\u00e9na d\u011bti, aby se sn\u00ed\u017eilo riziko \u0161\u00ed\u0159en\u00ed n\u00e1kazy.<\/li>\n<\/ul>\n<p><strong>Zdroj:<\/strong><br \/>\n&lt;http:\/\/www.cdc.gov\/ecoli\/&gt;<br \/>\n&lt;http:\/\/www.svps.sk\/potraviny\/informacie_p.asp&gt;<br \/>\n&lt;https:\/\/www.foodsafety.gov\/&gt;<br \/>\n&lt;https:\/\/www.health.ny.gov\/diseases\/communicable\/e_coli\/fact_sheet.htm&gt;<\/p>\n","protected":false},"excerpt":{"rendered":"<div class=\"mh-excerpt\"><p>Je d\u016fle\u017eit\u00e9 v\u011bd\u011bt jak\u00e9 jsou&nbsp;p\u0159\u00edznaky otravy z potravin. Tady je p\u0159ehled 8 nej\u010dast\u011bj\u0161\u00edch organizm\u016f, a jejich zdroje.<\/p>\n<\/div>","protected":false},"author":1,"featured_media":2505,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[17,10],"tags":[26,30,33,263,264,265,40],"class_list":["post-2493","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-onemocneni","category-stravovani","tag-bacillus-cereus","tag-campylobacter-jejuni","tag-clostridium-perfringens","tag-clostridum-botulinum","tag-cryptosporidium","tag-cyclospora-cayetanensis","tag-e-coli"],"views":18420,"_links":{"self":[{"href":"https:\/\/potravinyx.cz\/index.php?rest_route=\/wp\/v2\/posts\/2493","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/potravinyx.cz\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/potravinyx.cz\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/potravinyx.cz\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/potravinyx.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2493"}],"version-history":[{"count":1,"href":"https:\/\/potravinyx.cz\/index.php?rest_route=\/wp\/v2\/posts\/2493\/revisions"}],"predecessor-version":[{"id":3999,"href":"https:\/\/potravinyx.cz\/index.php?rest_route=\/wp\/v2\/posts\/2493\/revisions\/3999"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/potravinyx.cz\/index.php?rest_route=\/wp\/v2\/media\/2505"}],"wp:attachment":[{"href":"https:\/\/potravinyx.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2493"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/potravinyx.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2493"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/potravinyx.cz\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2493"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}