{"id":3938,"date":"2023-01-23T19:32:56","date_gmt":"2023-01-23T18:32:56","guid":{"rendered":"https:\/\/potravinyx.cz\/?p=3938"},"modified":"2023-01-24T09:37:18","modified_gmt":"2023-01-24T08:37:18","slug":"vyzrale-maso-neni-rizikovejsi-nez-cerstve","status":"publish","type":"post","link":"https:\/\/potravinyx.cz\/?p=3938","title":{"rendered":"Vyzr\u00e1l\u00e9 maso nen\u00ed rizikov\u011bj\u0161\u00ed ne\u017e \u010derstv\u00e9"},"content":{"rendered":"\n<p><strong>V\u011aDECK\u00c9 STANOVISKO \u00da\u0158ADU EFSA ZE DNE 19.1.2023<\/strong><\/p>\n\n\n\n<p>Zr\u00e1n\u00ed masa je proces, p\u0159i kter\u00e9m mikrobi a enzymy p\u016fsob\u00ed na maso a rozkl\u00e1daj\u00ed pojivovou tk\u00e1\u0148, \u010d\u00edm\u017e maso zk\u0159ehne a z\u00edsk\u00e1 bohat\u0161\u00ed chu\u0165. Toho lze dos\u00e1hnout dv\u011bma hlavn\u00edmi zp\u016fsoby: mokr\u00fdm zr\u00e1n\u00edm a such\u00fdm zr\u00e1n\u00edm. Mokr\u00e9 zr\u00e1n\u00ed se pou\u017e\u00edv\u00e1 u hov\u011bz\u00edho, vep\u0159ov\u00e9ho a jehn\u011b\u010d\u00edho masa, kter\u00e9 se skladuje a chlad\u00ed ve vakuov\u00e9m obalu. Such\u00e9 zr\u00e1n\u00ed prob\u00edh\u00e1 v chladu bez obalu, co\u017e vede k oschnut\u00ed povrchu, kter\u00fd se pak p\u0159ed p\u0159\u00edpravou od\u0159ez\u00e1v\u00e1.<\/p>\n\n\n\n<p>P\u0159edseda v\u011bdeck\u00e9ho panelu EFSA pro biologick\u00e1 rizika, pan profesor Kostas Koutsoumanis, uvedl:&nbsp;&#8222;V posledn\u00edch letech&nbsp;v potravin\u00e1\u0159sk\u00e9m pr\u016fmyslu a restaurac\u00edch&nbsp;obliba vyzr\u00e1l\u00e9ho masa stoup\u00e1,&nbsp; a\u010dkoli a\u017e dosud chyb\u011bly informace o jeho bezpe\u010dnosti. Pr\u00e1v\u011b zve\u0159ejn\u011bn\u00e9 doporu\u010den\u00ed \u00fa\u0159adu EFSA p\u0159isp\u00edv\u00e1 k&nbsp;dopln\u011bn\u00ed t\u011bchto informac\u00ed a poskytuje provozovatel\u016fm potravin\u00e1\u0159sk\u00fdch podnik\u016f spolehliv\u00fd v\u011bdeck\u00fd z\u00e1klad pro v\u00fdrobu bezpe\u010dn\u00e9ho vyzr\u00e1l\u00e9ho masa.&#8220;&nbsp;<\/p>\n\n\n\n<p>Podle odborn\u00edk\u016f \u00fa\u0159adu EFSA neexistuj\u00ed \u017e\u00e1dn\u00e1 dal\u0161\u00ed rizika za p\u0159edpokladu, \u017ee se b\u011bhem procesu zr\u00e1n\u00ed dodr\u017euje p\u0159esn\u011b dan\u00e1 kombinace \u010dasu a teploty, kterou odborn\u00edci identifikovali a popsali ve v\u011bdeck\u00e9m stanovisku. Nap\u0159\u00edklad hov\u011bz\u00ed maso vyzr\u00e1l\u00e9 suchou cestou lze pova\u017eovat za stejn\u011b bezpe\u010dn\u00e9 jako \u010derstv\u00e9 hov\u011bz\u00ed maso, pokud zr\u00e1n\u00ed prob\u00edh\u00e1 po dobu maxim\u00e1ln\u011b 35 dn\u016f p\u0159i teplot\u011b 3 \u00b0C nebo ni\u017e\u0161\u00ed.<\/p>\n\n\n\n<p><strong>Jak byly stanoveny \u00farovn\u011b bezpe\u010dnosti<\/strong><\/p>\n\n\n\n<p>Odborn\u00edci \u00fa\u0159adu EFSA zkoumali sou\u010dasn\u00e9 postupy zr\u00e1n\u00ed a identifikovali v\u00fdznamn\u00e9 patogeny a bakterie zp\u016fsobuj\u00edc\u00ed ka\u017een\u00ed, kter\u00e9 se mohou p\u0159i procesu zr\u00e1n\u00ed vyvinout a p\u0159e\u017e\u00edvat, a kter\u00e9 by mohly b\u00fdt rizikem pro zdrav\u00ed lid\u00ed. Mezi vybran\u00e9 bakterie byly za\u0159azeny:&nbsp;<em>E. coli<\/em>&nbsp;(STEC) (zejm\u00e9na v hov\u011bz\u00edm mase),&nbsp;<em>Salmonella&nbsp;<\/em>spp.,&nbsp;<em>Staphylococcus aureus<\/em>,&nbsp;<em>Listeria monocytogenes<\/em>, enterotoxigenn\u00ed&nbsp;<em>Yersinia&nbsp;<\/em>spp.,&nbsp;<em>Campylobacter&nbsp;<\/em>spp. a&nbsp;<em>Clostridium&nbsp;<\/em>spp.<\/p>\n\n\n\n<p>V\u011bdci popsali konkr\u00e9tn\u00ed podm\u00ednky, vyj\u00e1d\u0159en\u00e9 jako kombinace doby a teploty procesu zr\u00e1n\u00ed, za kter\u00fdch m\u00e1 b\u00fdt \u00farove\u0148 bezpe\u010dnosti vyzr\u00e1l\u00e9ho masa (such\u00fdm i mokr\u00fdm procesem) stejn\u00e1 jako u masa \u010derstv\u00e9ho.&nbsp;<\/p>\n\n\n\n<p>V p\u0159\u00edpad\u011b masa zraj\u00edc\u00edho such\u00fdm zp\u016fsobem odborn\u00edci d\u00e1le doporu\u010dili, aby povrchov\u00e1 teplota b\u011bhem procesu zr\u00e1n\u00ed nep\u0159ekro\u010dila 3 \u00b0C. D\u016fvodem je skute\u010dnost, \u017ee p\u0159i vy\u0161\u0161\u00edch teplot\u00e1ch by mohly na povrchu masa zraj\u00edc\u00edho such\u00fdm zp\u016fsobem r\u016fst pl\u00edsn\u011b. N\u011bkter\u00e9 z t\u011bchto pl\u00edsn\u00ed p\u0159irozen\u011b produkuj\u00ed mykotoxiny, kter\u00e9 mohou m\u00edt \u0161kodliv\u00e9 \u00fa\u010dinky na zdrav\u00ed \u010dlov\u011bka.<\/p>\n\n\n\n<p>Na z\u00e1v\u011br odborn\u00edci uvedli, \u017ee anal\u00fdza rizik a kritick\u00fdch kontroln\u00edch bod\u016f (Hazard Analysis Critical Control Point, HACCP) a p\u0159edb\u011b\u017en\u00e9 programy, kter\u00e9 se pou\u017e\u00edvaj\u00ed k zaji\u0161t\u011bn\u00ed bezpe\u010dnosti u \u010derstv\u00e9ho masa, jsou vhodn\u00e9 i pro vyzr\u00e1l\u00e9 maso.<br><\/p>\n\n\n\n<p><strong>Kompletn\u00ed souhrnn\u00e1 zpr\u00e1va EFSA t\u00fdkaj\u00edc\u00ed se hodnocen\u00ed bezpe\u010dnosti vyzr\u00e1l\u00e9ho masa<\/strong>:&nbsp;<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong><a href=\"https:\/\/www.efsa.europa.eu\/en\/efsajournal\/pub\/7745\" target=\"_blank\" rel=\"noreferrer noopener\">Microbiological safety of aged meat<\/a><\/strong><\/li>\n<\/ul>\n\n\n\n<p>Zdroj:&nbsp;<a rel=\"noreferrer noopener\" href=\"https:\/\/www.efsa.europa.eu\/en\/news\/aged-meat-not-riskier-fresh-meat\" target=\"_blank\">EFSA<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<div class=\"mh-excerpt\"><p>V\u011aDECK\u00c9 STANOVISKO \u00da\u0158ADU EFSA ZE DNE 19.1.2023 Zr\u00e1n\u00ed masa je proces, p\u0159i kter\u00e9m mikrobi a enzymy p\u016fsob\u00ed na maso a rozkl\u00e1daj\u00ed pojivovou tk\u00e1\u0148, \u010d\u00edm\u017e maso zk\u0159ehne a z\u00edsk\u00e1 bohat\u0161\u00ed chu\u0165. Toho lze dos\u00e1hnout dv\u011bma hlavn\u00edmi <a class=\"mh-excerpt-more\" href=\"https:\/\/potravinyx.cz\/?p=3938\" title=\"Vyzr\u00e1l\u00e9 maso nen\u00ed rizikov\u011bj\u0161\u00ed ne\u017e \u010derstv\u00e9\">[v\u00edc]<\/a><\/p>\n<\/div>","protected":false},"author":1,"featured_media":3939,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[69,473],"class_list":["post-3938","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kontrola-potravin","tag-maso","tag-vyzrale-maso"],"views":1784,"_links":{"self":[{"href":"https:\/\/potravinyx.cz\/index.php?rest_route=\/wp\/v2\/posts\/3938","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=3938"}],"version-history":[{"count":0,"href":"https:\/\/potravinyx.cz\/index.php?rest_route=\/wp\/v2\/posts\/3938\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/potravinyx.cz\/index.php?rest_route=\/wp\/v2\/media\/3939"}],"wp:attachment":[{"href":"https:\/\/potravinyx.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3938"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/potravinyx.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3938"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/potravinyx.cz\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3938"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}