CZVP SZ\u00da pravideln\u011b sleduje informace t\u00fdkaj\u00edc\u00ed se tepeln\u00e9 odolnosti koronavir\u016f v potravin\u00e1ch nebo na jejich povrchu, p\u0159\u00edpadn\u011b obalech potravin, kter\u00e9 publikuj\u00ed ofici\u00e1ln\u00ed agentury pro bezpe\u010dnost potravin.<\/p>\n\n\n\n
ANSES ze dne 11. 3. 2020 (Francie)<\/strong><\/p>\n\n\n\n https:\/\/www.anses.fr\/en\/content\/covid-19-cannot-be-transmitted-either-farm-animals-or-domestic-animals-0<\/a><\/p>\n\n\n\n Proto\u017ee je kontaminace dom\u00e1c\u00edch zv\u00ed\u0159at nepravd\u011bpodobn\u00e1. Odborn\u00edci vylou\u010dili mo\u017enost p\u0159\u00edm\u00e9ho p\u0159enosu viru potravinami z\u00edskan\u00fdmi z kontaminovan\u00e9ho zv\u00ed\u0159ete. Byla zkoum\u00e1na pouze hypot\u00e9za kontaminace potravin nemocnou osobou nebo asymptomatick\u00fdm nosi\u010dem viru SARS-CoV-2. K tomu m\u016f\u017ee doj\u00edt prost\u0159ednictv\u00edm respira\u010dn\u00edch kapi\u010dek z kontaminovan\u00e9ho pacienta. Byla v\u0161ak tak\u00e9 nastolena ot\u00e1zka fek\u00e1ln\u011b-or\u00e1ln\u00ed cesty, proto\u017ee u n\u011bkter\u00fdch pacient\u016f byly ve stolici zji\u0161t\u011bny virov\u00e9 \u010d\u00e1stice. Skupina odborn\u00edk\u016f dosp\u011bla k n\u00e1sleduj\u00edc\u00edm z\u00e1v\u011br\u016fm:<\/p>\n\n\n\n Na z\u00e1klad\u011b sou\u010dasn\u00e9ho stavu znalost\u00ed lze vylou\u010dit p\u0159enos viru SARS-CoV-2 p\u0159\u00edmo tr\u00e1vic\u00edm traktem. Ve skute\u010dnosti, i kdy\u017e byl virus pozorov\u00e1n ve stolici pacient\u016f, pravd\u011bpodobn\u011b to bylo zp\u016fsobeno cirkulac\u00ed viru v krvi, po respira\u010dn\u00ed infekci, nikoli prost\u0159ednictv\u00edm tr\u00e1vic\u00edho traktu. Nelze v\u0161ak zcela vylou\u010dit mo\u017enost infekce d\u00fdchac\u00edch cest b\u011bhem \u017ev\u00fdk\u00e1n\u00ed.<\/p>\n\n\n\n Stejn\u011b jako u jin\u00fdch zn\u00e1m\u00fdch koronavir\u016f je I tento nov\u00fd virus citliv\u00fd na teplotu va\u0159en\u00ed. Tepeln\u00e9 o\u0161et\u0159en\u00ed p\u0159i 63 \u00b0 C po dobu 4 minut (teplota pou\u017eit\u00e1 p\u0159i p\u0159\u00edprav\u011b hork\u00fdch potravin ve ve\u0159ejn\u00e9m stravov\u00e1n\u00ed) m\u016f\u017ee sn\u00ed\u017eit kontaminaci potraviny faktorem 10 000.<\/p>\n\n\n\n Infikovan\u00e1 osoba m\u016f\u017ee kontaminovat j\u00eddlo p\u0159\u00edpravou nebo manipulac\u00ed \u0161pinav\u00fdma rukama nebo prost\u0159ednictv\u00edm infek\u010dn\u00edch kapi\u010dek vznikl\u00fdch p\u0159i ka\u0161li nebo k\u00fdch\u00e1n\u00ed. Spr\u00e1vn\u00e9 hygienick\u00e9 postupy p\u0159i spr\u00e1vn\u00e9m pou\u017e\u00edv\u00e1n\u00ed jsou \u00fa\u010dinn\u00fdm zp\u016fsobem, jak zabr\u00e1nit kontaminaci potravin virem SARS-CoV-2.<\/p>\n\n\n\n ANSES a odborn\u00edci jej\u00ed skupiny, pro hodnocen\u00ed, z\u016fstanou ostra\u017eit\u00ed v\u016f\u010di budouc\u00edm studi\u00edm a informac\u00edm, kter\u00e9 mohou toto hodnocen\u00ed zm\u011bnit.<\/p>\n\n\n\n BfR 17. 3. 2020 (N\u011bmecko)<\/strong><\/p>\n\n\n\n https:\/\/www.bfr.bund.de\/en\/can_the_new_type_of_coronavirus_be_transmitted_via_food_and_objects_-244090.html<\/a><\/p>\n\n\n\n I kdy\u017e je nepravd\u011bpodobn\u00e9, \u017ee se virus bude p\u0159en\u00e1\u0161et prost\u0159ednictv\u00edm kontaminovan\u00fdch potravin nebo dov\u00e1\u017een\u00fdch produkt\u016f, obecn\u00e1 pravidla pro ka\u017edodenn\u00ed hygienu, jako je pravideln\u00e9 myt\u00ed rukou, a hygienick\u00e1 pravidla pro p\u0159\u00edpravu potravin. Vzhledem k tomu, \u017ee viry jsou citliv\u00e9 na teplo, m\u016f\u017ee b\u00fdt riziko infekce d\u00e1le sn\u00ed\u017eeno zah\u0159\u00edv\u00e1n\u00edm potravin.<\/p>\n\n\n\n BC centrum pro kontrolu nemoci (Kanada)<\/strong><\/p>\n\n\n\n http:\/\/www.bccdc.ca\/health-info\/diseases-conditions\/covid-19\/about-covid-19\/food-safety<\/a><\/p>\n\n\n\n Zab\u00edj\u00ed va\u0159en\u00ed COVID-19 virus? Norm\u00e1ln\u00ed teplota va\u0159en\u00ed potravin zab\u00edj\u00ed COVID-19 virus a dal\u0161\u00ed mikroby v potravin\u00e1ch. Na\u0161e rada je v\u017edy pou\u017e\u00edvat teplom\u011br ke kontrole, zda vnit\u0159n\u00ed teplota pokrmu dos\u00e1hla 74 \u00b0 C. Roste COVID-19 virus na potravin\u00e1ch? M\u011bl bych b\u00fdt znepokojen skladov\u00e1n\u00edm potravin ve sp\u00ed\u017ei, lednici nebo mraz\u00e1ku? Virus voln\u011b neroste. M\u016f\u017ee p\u0159e\u017e\u00edt v potravin\u00e1ch a na povr\u0161\u00edch n\u011bkolik hodin a\u017e n\u011bkolik dn\u00ed, ne\u017e odum\u0159e. Nejsme v\u0161ak p\u0159esv\u011bd\u010deni, \u017ee se virus p\u0159en\u00e1\u0161\u00ed konzumac\u00ed kontaminovan\u00e9ho pokrmu.<\/p>\n\n\n\n Text p\u0159ipravil doc. V.Ostr\u00fd<\/p>\n\n\n\n Jak je to na povrchu materi\u00e1l\u016f a biocidy:<\/strong><\/p>\n\n\n\n G. Kampf, D. Todt, S. Pfaender, E. Steinmann Persistence of coronaviruses on inanimate surfaces and<\/a> their inactivation with biocidal agents<\/a> (Journal of Hospital Infection 104 (2020) 246-251)<\/p>\n\n\n\n prof. J.Ruprich, CZVP SZ\u00da, 23.3.2020<\/p>\n\n\n\n zdroj: SZU<\/a><\/p>\n","protected":false},"excerpt":{"rendered":" CZVP SZ\u00da pravideln\u011b sleduje informace t\u00fdkaj\u00edc\u00ed se tepeln\u00e9 odolnosti koronavir\u016f v potravin\u00e1ch nebo na jejich povrchu, p\u0159\u00edpadn\u011b obalech potravin, kter\u00e9 publikuj\u00ed ofici\u00e1ln\u00ed agentury pro bezpe\u010dnost potravin. ANSES ze dne 11. 3. 2020 (Francie) https:\/\/www.anses.fr\/en\/content\/covid-19-cannot-be-transmitted-either-farm-animals-or-domestic-animals-0 Proto\u017ee [v\u00edc]<\/a><\/p>\n<\/div>","protected":false},"author":1,"featured_media":3598,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[365],"tags":[357,340,69,80,309],"class_list":["post-3597","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-koronavirus","tag-covid-19","tag-koronavirus","tag-maso","tag-onemocneni","tag-potraviny"],"views":3205,"_links":{"self":[{"href":"https:\/\/potravinyx.cz\/index.php?rest_route=\/wp\/v2\/posts\/3597","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=3597"}],"version-history":[{"count":0,"href":"https:\/\/potravinyx.cz\/index.php?rest_route=\/wp\/v2\/posts\/3597\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/potravinyx.cz\/index.php?rest_route=\/wp\/v2\/media\/3598"}],"wp:attachment":[{"href":"https:\/\/potravinyx.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3597"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/potravinyx.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3597"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/potravinyx.cz\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3597"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}