Maso je pro \u010dlov\u011bka velmi v\u00fd\u017eivn\u00e9 \u2013 obsahuje b\u00edlkoviny, tuky, vitaminy i miner\u00e1ly. Z\u00e1rove\u0148 v\u0161ak p\u0159edstavuje ide\u00e1ln\u00ed prost\u0159ed\u00ed pro r\u016fst mikroorganism\u016f, jako jsou bakterie, kvasinky a pl\u00edsn\u011b. Ty mohou zp\u016fsobit znehodnocen\u00ed masa nebo dokonce v\u00e1\u017en\u00e9 onemocn\u011bn\u00ed. Proto je mikrobiologie masa kl\u00ed\u010dov\u00e1 pro zaji\u0161t\u011bn\u00ed jeho bezpe\u010dnosti a kvality.<\/p>\n\n\n\n
Odkud se bakterie v mase berou?<\/strong> Jak\u00e9 mikroorganismy se v mase vyskytuj\u00ed?<\/strong><\/p>\n\n\n\n Jak poznat, \u017ee se maso kaz\u00ed?<\/strong> Co ovliv\u0148uje rychlost ka\u017een\u00ed?<\/strong><\/p>\n\n\n\n Jak uchovat maso bezpe\u010dn\u00e9?<\/strong> Jak se maso kontroluje?<\/strong> Mikrobiologie masa je z\u00e1sadn\u00ed pro ochranu zdrav\u00ed spot\u0159ebitel\u016f i kvalitu v\u00fdrobk\u016f. Hygiena p\u0159i por\u00e1\u017ece a zpracov\u00e1n\u00ed, spr\u00e1vn\u00e9 skladov\u00e1n\u00ed a vhodn\u00e9 konzerva\u010dn\u00ed metody v\u00fdrazn\u011b sni\u017euj\u00ed riziko. Do budoucna se o\u010dek\u00e1v\u00e1 vyu\u017eit\u00ed nov\u00fdch technologi\u00ed, nap\u0159\u00edklad kombinace v\u00edce ochrann\u00fdch metod (\u201ehurdle technology\u201c), genetick\u00fdch test\u016f a \u0161etrn\u011bj\u0161\u00edch zp\u016fsob\u016f konzervace. C\u00edlem je, aby se k n\u00e1m dostalo maso bezpe\u010dn\u00e9, chutn\u00e9 a co nejd\u00e9le \u010derstv\u00e9.<\/p>\n\n\n\n <\/p>\n","protected":false},"excerpt":{"rendered":" Maso je pro \u010dlov\u011bka velmi v\u00fd\u017eivn\u00e9 \u2013 obsahuje b\u00edlkoviny, tuky, vitaminy i miner\u00e1ly. Z\u00e1rove\u0148 v\u0161ak p\u0159edstavuje ide\u00e1ln\u00ed prost\u0159ed\u00ed pro r\u016fst mikroorganism\u016f, jako jsou bakterie, kvasinky a pl\u00edsn\u011b. Ty mohou zp\u016fsobit znehodnocen\u00ed masa nebo dokonce v\u00e1\u017en\u00e9 [v\u00edc]<\/a><\/p>\n<\/div>","protected":false},"author":1,"featured_media":4177,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13],"tags":[27,544,351,541,533,69,539,80,542,543,97,122],"class_list":["post-4139","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-zdravi","tag-bakterie","tag-brochothrix-thermosphacta","tag-campylobacter","tag-kvasinky","tag-listeria-monocytogenes","tag-maso","tag-mikrobiologie-masa","tag-onemocneni","tag-plisne","tag-pseudomonas","tag-salmonella","tag-zdravi"],"views":411,"_links":{"self":[{"href":"https:\/\/potravinyx.cz\/index.php?rest_route=\/wp\/v2\/posts\/4139","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=4139"}],"version-history":[{"count":5,"href":"https:\/\/potravinyx.cz\/index.php?rest_route=\/wp\/v2\/posts\/4139\/revisions"}],"predecessor-version":[{"id":4178,"href":"https:\/\/potravinyx.cz\/index.php?rest_route=\/wp\/v2\/posts\/4139\/revisions\/4178"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/potravinyx.cz\/index.php?rest_route=\/wp\/v2\/media\/4177"}],"wp:attachment":[{"href":"https:\/\/potravinyx.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4139"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/potravinyx.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4139"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/potravinyx.cz\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4139"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Za norm\u00e1ln\u00edch okolnost\u00ed jsou svaly zdrav\u00e9ho zv\u00ed\u0159ete bez mikrob\u016f. Do masa se bakterie mohou dostat p\u0159i onemocn\u011bn\u00ed nebo stresu p\u0159ed por\u00e1\u017ekou. V\u011bt\u0161ina mikroorganism\u016f se v\u0161ak na maso dostane a\u017e po por\u00e1\u017ece \u2013 z k\u016f\u017ee a srsti zv\u00ed\u0159ete, z tr\u00e1vic\u00edho traktu (nap\u0159. fek\u00e1ln\u00ed bakterie), z prost\u0159ed\u00ed jatek, vody, n\u00e1stroj\u016f \u010di od lid\u00ed, pokud nedodr\u017euj\u00ed hygienu.<\/p>\n\n\n\n\n
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Je c\u00edtit nep\u0159\u00edjemn\u00fd z\u00e1pach (hnilobn\u00fd, kysel\u00fd, sirn\u00fd), zm\u011bna barvy (hn\u011bd\u00e1, zelen\u00e1, \u0161ed\u00e1), slizk\u00fd povrch a \u017elukl\u00e1 chu\u0165 jsou jasn\u00fdmi sign\u00e1ly, \u017ee maso nen\u00ed ji\u017e bezpe\u010dn\u00e9 ke konzumaci.<\/p>\n\n\n\n\n
Chlazen\u00ed a zmrazov\u00e1n\u00ed zpomaluj\u00ed r\u016fst mikrob\u016f, tepeln\u00e1 \u00faprava je ni\u010d\u00ed. Teplota mus\u00ed b\u00fdt alespo\u0148 75 \u00b0C v pr\u016fb\u011bhu 5 minut v j\u00e1d\u0159e masa, m\u011b\u0159\u00ed se vpichov\u00fdm teplom\u011brem, p\u0159irozen\u011b ne nap\u0159. u gul\u00e1\u0161e, nebo \u0159\u00edzku. D\u00e1le pak konzervace sol\u00ed, cukrem, su\u0161en\u00edm \u010di uzen\u00edm sni\u017euje obsah vody a prodlu\u017euje trvanlivost. Nezbytn\u00e1 je tak\u00e9 p\u0159\u00edsn\u00e1 hygiena p\u0159i manipulaci.<\/p>\n\n\n\n
Pou\u017e\u00edvaj\u00ed se klasick\u00e9 laboratorn\u00ed metody (kultivace bakteri\u00ed) i modern\u00ed testy:<\/p>\n\n\n\n\n