{"id":72,"date":"2015-10-07T17:35:53","date_gmt":"2015-10-07T16:35:53","guid":{"rendered":"http:\/\/localhost\/wordpress\/index.php\/2015\/10\/07\/priznaky-onemocneni-a-otravy-z-potravin\/"},"modified":"2016-07-27T15:19:43","modified_gmt":"2016-07-27T13:19:43","slug":"priznaky-onemocneni-a-otravy-z-potravin","status":"publish","type":"post","link":"https:\/\/potravinyx.cz\/?p=72","title":{"rendered":"P\u0159\u00edznaky onemocn\u011bn\u00ed a otravy z potravin"},"content":{"rendered":"

Salmonel\u00f3zou onemocn\u00ed v \u010cesk\u00e9 republice ro\u010dn\u011b asi 30 000 lid\u00ed, listeri\u00f3zou v pr\u016fmn\u011bru 30 lid\u00ed,\u00a0shigelozou se nakazilo od roku 2005 – 2014 2552 lid\u00ed a v\u00fd\u010det by mohl pokra\u010dovat.\u00a0Ka\u017ed\u00fd rok onemocn\u00ed\u00a0mnoho lid\u00ed v \u010cesk\u00e9 republice z kontaminovan\u00e9 potravy. P\u0159\u00edznaky otravy j\u00eddlem zahrnuj\u00ed \u017ealude\u010dn\u00ed\u00a0nevolnost, k\u0159e\u010de v b\u0159i\u0161e, nevolnost a zvracen\u00ed, pr\u016fjem, hore\u010dka, a dehydrataci. Symptomy mohou b\u00fdt v\u00a0rozmez\u00ed m\u00edrn\u00e9 a\u017e t\u011b\u017ek\u00e9.<\/p>\n

<\/p>\n

N\u00ed\u017ee uveden\u00e1 tabulka obsahuje organismy aliment\u00e1rn\u00edch choroboplodn\u00edch z\u00e1rodk\u016f, kter\u00e9 \u010dasto zp\u016fsobuj\u00ed\u00a0onemocn\u011bn\u00ed v \u010cesk\u00e9 republice. Jak je patrn\u00e9 z tabulky, hrozby jsou \u010detn\u00e9 a r\u016fznorod\u00e9, po\u010d\u00ednaje\u00a0lehk\u00fdmi symptomy \u00a0a\u017e k velmi z\u00e1va\u017en\u00fdm, \u017eivot ohro\u017euj\u00edc\u00edm onemocn\u011bn\u00edm. Nejv\u011bt\u0161\u00edmu riziku jsou\u00a0vystaveni velmi mlad\u00ed, star\u0161\u00ed a lid\u00e9 s oslabenou imunitou, ale z v\u011bt\u0161iny n\u00ed\u017ee uveden\u00fdch\u00a0alimenent\u00e1rn\u00edch onemocn\u011bn\u00ed je z\u0159ejm\u00e9, \u017ee p\u0159edstavuj\u00ed v\u00e1\u017en\u00e9 nebezpe\u010d\u00ed pro v\u0161echny osoby.<\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
\n

Organismus<\/span><\/b><\/p>\n<\/td>\n

\n

Obecn\u00fd n\u00e1zev nemoci<\/span><\/b><\/p>\n<\/td>\n

\n

N\u00e1stup. \u010das po po\u017eit\u00ed<\/span><\/b><\/p>\n<\/td>\n

\n

Zn\u00e1mky a p\u0159\u00edznaky<\/span><\/b><\/p>\n<\/td>\n

\n

Doba trv\u00e1n\u00ed<\/span><\/b><\/p>\n<\/td>\n

\n

Zdroje potravin<\/span><\/b><\/p>\n<\/td>\n<\/tr>\n<\/thead>\n

\n

Bacillus cereus<\/span><\/em><\/strong><\/p>\n<\/td>\n

\n

B. cereus<\/span><\/em>\u00a0<\/span><\/span>otrava j\u00eddlem<\/span><\/p>\n<\/td>\n

\n

10-16 hod<\/span><\/p>\n<\/td>\n

\n

K\u0159e\u010de v b\u0159i\u0161e, vodnat\u00fd pr\u016fjem, nevolnost<\/span><\/p>\n<\/td>\n

\n

24-48 hod<\/span><\/p>\n<\/td>\n

\n

Maso, du\u0161en\u00e1 masa, om\u00e1\u010dky, vanilkov\u00e1 om\u00e1\u010dka<\/span><\/p>\n<\/td>\n<\/tr>\n

\n

Campylobacter jejuni<\/span><\/em><\/strong><\/p>\n<\/td>\n

\n

Campylobakteri\u00f3za<\/span><\/p>\n<\/td>\n

\n

2-5 dn\u016f<\/span><\/p>\n<\/td>\n

\n

Pr\u016fjem, k\u0159e\u010de, hore\u010dka, zvracen\u00ed; pr\u016fjem m\u016f\u017ee b\u00fdt krvav\u00fd<\/span><\/p>\n<\/td>\n

\n

2-10 dn\u016f<\/span><\/p>\n<\/td>\n

\n

Syrov\u00e1 a nedostate\u010dn\u011b tepeln\u011b spracov\u00e1na dr\u016fbe\u017e, nepasterizovan\u00e9 ml\u00e9ko, kontaminovan\u00e1 voda<\/span><\/p>\n<\/td>\n<\/tr>\n

\n

Clostridium<\/span><\/em>
\nbotulinum<\/em><\/span><\/i><\/strong><\/p>\n<\/td>\n

\n

Botulismus<\/span><\/p>\n<\/td>\n

\n

12-72 hodin<\/span><\/p>\n<\/td>\n

\n

Zvracen\u00ed, pr\u016fjem, rozmazan\u00e9 vid\u011bn\u00ed, dvojit\u00e9 vid\u011bn\u00ed, obt\u00ed\u017ee p\u0159i polyk\u00e1n\u00ed, svalov\u00e1 slabost. M\u016f\u017ee v\u00e9st k respira\u010dn\u00edmu selh\u00e1n\u00ed a smrti<\/span><\/p>\n<\/td>\n

\n

R\u016fzn\u011b<\/span><\/p>\n<\/td>\n

\n

Nespr\u00e1vn\u011b konzervovan\u00e9 potraviny, zejm\u00e9na dom\u00e1c\u00ed konzervovan\u00e9 zelenina, fermentovan\u00e9 ryby, pe\u010den\u00e9 brambory v alobalu<\/span><\/p>\n<\/td>\n<\/tr>\n

\n

Clostridium<\/span><\/em>
\nperfringens<\/em><\/span><\/i><\/strong><\/p>\n<\/td>\n

\n

Perfringens otrava j\u00eddlem<\/span><\/p>\n<\/td>\n

\n

8\u201316 hodin<\/span><\/p>\n<\/td>\n

\n

Intenzivn\u00ed k\u0159e\u010de v b\u0159i\u0161e, vodnat\u00fd pr\u016fjem<\/span><\/p>\n<\/td>\n

\n

Obvykle 24 hodin<\/span><\/p>\n<\/td>\n

\n

Maso, dr\u016fbe\u017e, om\u00e1\u010dky, su\u0161en\u00e9 nebo p\u0159edva\u0159en\u00e9 potraviny<\/span><\/p>\n<\/td>\n<\/tr>\n

\n

Cryptosporidium<\/span><\/em><\/strong><\/p>\n<\/td>\n

\n

St\u0159evn\u00ed kryptosporidi\u00f3za<\/span><\/p>\n<\/td>\n

\n

2-10 dn\u016f<\/span><\/p>\n<\/td>\n

\n

Pr\u016fjem (obvykle vodnat\u00fd), \u017ealude\u010dn\u00ed k\u0159e\u010de, \u017ealude\u010dn\u00ed nevolnost, m\u00edrn\u00e1 hore\u010dka<\/span><\/p>\n<\/td>\n

\n

M\u016f\u017ee b\u00fdt remitentn\u00ed a recidivuj\u00edc\u00ed b\u011bhem t\u00fddn\u016f a\u017e m\u011bs\u00edc\u016f<\/span><\/p>\n<\/td>\n

\n

Tepeln\u011b neupraven\u00e9 potraviny nebo potraviny kontaminov\u00e1ny nemocn\u00fdm manipuluj\u00edc\u00edm s potravinami po va\u0159en\u00ed, kontaminovan\u00e9 z pitn\u00e9 vody<\/span><\/p>\n<\/td>\n<\/tr>\n

\n

Cyclospora<\/span><\/em>
\ncayetanensis<\/em><\/span><\/i><\/strong><\/p>\n<\/td>\n

\n

Cyclosporiasis<\/span><\/p>\n<\/td>\n

\n

1-14 dn\u016f, obvykle alespo\u0148 1 t\u00fdden<\/span><\/p>\n<\/td>\n

\n

Pr\u016fjem (obvykle slab\u00fd), ztr\u00e1ta chuti k j\u00eddlu, podstatn\u00fd \u00fabytek t\u011blesn\u00e9 hmotnosti, \u017ealude\u010dn\u00ed k\u0159e\u010de, nevolnost, zvracen\u00ed, \u00fanava<\/span><\/p>\n<\/td>\n

\n

M\u016f\u017ee b\u00fdt remitentn\u00ed a recidivuj\u00edc\u00ed b\u011bhem t\u00fddn\u016f a\u017e m\u011bs\u00edc\u016f<\/span><\/p>\n<\/td>\n

\n

R\u016fzn\u00e9 druhy \u010derstv\u00fdch produkt\u016f (dov\u00e1\u017een\u00e9 jahody, sal\u00e1t, bazalka)<\/span><\/p>\n<\/td>\n<\/tr>\n

\n

E. coli<\/span><\/em>
\n(Escherichia coli)<\/em><\/span><\/i>
\nproducing toxin<\/span><\/strong><\/p>\n<\/td>\n

\n

E.Coli infekce <\/span><\/em><\/p>\n

(\u010dastou p\u0159\u00ed\u010dinou\u00a0<\/span><\/em>„cestovn\u00ed“ pr\u016fjem „)<\/span><\/em><\/p>\n<\/td>\n

\n

1-3 dny<\/span><\/p>\n<\/td>\n

\n

Vodnat\u00fd pr\u016fjem, k\u0159e\u010de v b\u0159i\u0161e, u\u00a0n\u011bkoho i zvracen\u00ed<\/span><\/p>\n<\/td>\n

\n

3-7 nebo v\u00edce dn\u016f<\/span><\/p>\n<\/td>\n

\n

Voda nebo potraviny kontaminov\u00e1ny lidsk\u00fdmi v\u00fdkaly<\/span><\/p>\n<\/td>\n<\/tr>\n

\n

E. coli<\/span><\/em>\u00a0<\/span><\/i><\/span>O157:H7<\/span><\/strong><\/p>\n<\/td>\n

\n

Hemorrhagic colitis
\nnebo E. coli<\/em>\u00a0<\/span>O157:H7 infekce<\/span><\/p>\n<\/td>\n

\n

1-8 dny<\/span><\/p>\n<\/td>\n

\n

T\u011b\u017ek\u00fd (\u010dasto krvav\u00fd) pr\u016fjem, bolesti b\u0159icha a zvracen\u00ed. Obvykle se vyskytuje n\u00edzk\u00e1 nebo \u017e\u00e1dn\u00e1 hore\u010dka. \u010cast\u011bj\u0161\u00ed u d\u011bt\u00ed od 4 let a mlad\u0161\u00ed. M\u016f\u017ee v\u00e9st k selh\u00e1n\u00ed ledvin.<\/span><\/p>\n<\/td>\n

\n

5-10 days<\/span><\/p>\n<\/td>\n

\n

Nedostate\u010dn\u011b tepeln\u011b upraven\u00e9 hov\u011bz\u00ed (zejm\u00e9na hamburger), nepasterizovan\u00e9 ml\u00e9ko a d\u017eusy, syrov\u00e9 ovoce a zelenina (nap\u0159 kl\u00ed\u010dky), a kontaminovan\u00e1 voda<\/span><\/p>\n<\/td>\n<\/tr>\n

\n

Hepatitis A<\/span><\/strong><\/p>\n<\/td>\n

\n

Hepatitida<\/span><\/p>\n<\/td>\n

\n

28 dn\u00ed pr\u016fm\u011brn\u00e9 (15-50 dn\u00ed)<\/span><\/p>\n<\/td>\n

\n

Pr\u016fjem, tmav\u00e1 mo\u010d, \u017eloutenka, a ch\u0159ipce podobn\u00e9 p\u0159\u00edznaky, tj, hore\u010dka, bolest hlavy, nevolnost a bolesti b\u0159icha<\/span><\/p>\n<\/td>\n

\n

Variabiln\u00ed, 2 t\u00fddny, a\u017e 3 m\u011bs\u00edce<\/span><\/p>\n<\/td>\n

\n

Syrov\u00e9 v\u00fdrobky, kontaminovan\u00e1 pitn\u00e1 voda, potraviny a t\u00e9\u017e va\u0159en\u00e9 potraviny, kter\u00e9 nejsou oh\u0159\u00e1t\u00e9 po kontaktu s infikovan\u00fdm manipuluj\u00edc\u00edm s potravinami; kor\u00fd\u0161i z kontaminovan\u00fdch vod<\/span><\/p>\n<\/td>\n<\/tr>\n

\n

Listeria<\/span><\/em>
\nmonocytogenes<\/em><\/span><\/i><\/strong><\/p>\n<\/td>\n

\n

listeri\u00f3za<\/span><\/p>\n<\/td>\n

\n

9-48 hodin pro gastrointestin\u00e1ln\u00ed symptomy, <\/span><\/p>\n

2-6 t\u00fddn\u016f pro invazivn\u00ed onemocn\u011bn\u00ed<\/span><\/p>\n<\/td>\n

\n

Hore\u010dka, bolesti sval\u016f, a nevolnost nebo pr\u016fjem. T\u011bhotn\u00e9 \u017eeny mohou m\u00edt m\u00edrn\u00e9 ch\u0159ipkov\u00e9 onemocn\u011bn\u00ed, infekce a m\u016f\u017ee v\u00e9st k p\u0159ed\u010dasn\u00e9mu porodu nebo narozen\u00ed mrtv\u00e9ho d\u00edt\u011bte. U star\u0161\u00edch pacient\u016f se mohou vyvinout bacteremie nebo meningitida.<\/span><\/p>\n<\/td>\n

\n

R\u016fzn\u011b<\/span><\/p>\n<\/td>\n

\n

Nepasterizovan\u00e9 ml\u00e9ko, m\u011bkk\u00e9 s\u00fdry vyrobeny z nepasterizovan\u00e9ho ml\u00e9ka, syrov\u00e9 maso<\/span><\/p>\n<\/td>\n<\/tr>\n

\n

Salmonella<\/span><\/em><\/strong><\/p>\n<\/td>\n

\n

salmonel\u00f3za<\/span><\/p>\n<\/td>\n

\n

6-48 hodin<\/span><\/p>\n<\/td>\n

\n

Pr\u016fjem, hore\u010dka, k\u0159e\u010de v b\u0159i\u0161e, zvracen\u00ed<\/span><\/p>\n<\/td>\n

\n

4-7 dn\u00ed<\/span><\/p>\n<\/td>\n

\n

Vejce, dr\u016fbe\u017e, maso, nepasterizovan\u00e9 ml\u00e9ko nebo d\u017eus, s\u00fdr, kontaminovan\u00e9 syrov\u00e9 ovoce a zelenina<\/span><\/p>\n<\/td>\n<\/tr>\n

\n

Shigella<\/span><\/em><\/strong><\/p>\n<\/td>\n

\n

Shigel\u00f3za nebo bacil\u00e1rn\u00ed \u00faplavice<\/span><\/p>\n<\/td>\n

\n

4-7 dn\u00ed<\/span><\/p>\n<\/td>\n

\n

K\u0159e\u010de v b\u0159i\u0161e, hore\u010dka a pr\u016fjem. Stolice m\u016f\u017ee obsahovat krve a hlen.<\/span><\/p>\n<\/td>\n

\n

24-48 hodin<\/span><\/p>\n<\/td>\n

\n

Syrov\u00e9 v\u00fdrobky, kontaminovan\u00e1 pitn\u00e1 voda, potraviny a t\u00e9\u017e va\u0159en\u00e9 potraviny, kter\u00e9 nejsou oh\u0159\u00e1t\u00e9 po kontaktu s infikovan\u00fdm manipuluj\u00edc\u00ed s potravinami<\/span><\/p>\n<\/td>\n<\/tr>\n

\n

Staphylococcus aureus<\/span><\/em><\/strong><\/p>\n<\/td>\n

\n

Stafylokokov\u00e1 otrava j\u00eddlem<\/span><\/p>\n<\/td>\n

\n

1-6 hodin<\/span><\/p>\n<\/td>\n

\n

N\u00e1hl\u00fd n\u00e1stup t\u011b\u017ek\u00e9 nevolnosti a zvracen\u00ed. K\u0159e\u010de v b\u0159i\u0161e. Mohou se vyskytnout pr\u016fjem a hore\u010dka.<\/span><\/p>\n<\/td>\n

\n

24-48 hodin<\/span><\/p>\n<\/td>\n

\n

Nechlazen\u00e9 nebo nespr\u00e1vn\u011b chlazen\u00e9 maso, brambory a\u00a0vaje\u010dn\u00e9 sal\u00e1ty, kr\u00e9mov\u00e9 pe\u010divo<\/span><\/p>\n<\/td>\n<\/tr>\n

\n

Vibrio<\/span><\/em>
\nparahaemolyticus<\/em><\/span><\/i><\/strong><\/p>\n<\/td>\n

\n

V.Parahaemolyticus Infekce <\/span><\/em><\/p>\n<\/td>\n

\n

4-96 hodin<\/span><\/p>\n<\/td>\n

\n

Vodov\u00fd (ob\u010das krvav\u00fd) pr\u016fjem, b\u0159i\u0161n\u00ed k\u0159e\u010de, nevolnost, zvracen\u00ed, hore\u010dka<\/span><\/p>\n<\/td>\n

\n

2-5 dn\u00ed<\/span><\/p>\n<\/td>\n

\n

Nedova\u0159en\u00e9 nebo syrov\u00e9 mo\u0159sk\u00e9 plody, jako jsou kor\u00fd\u0161i<\/span><\/p>\n<\/td>\n<\/tr>\n

\n

Vibrio vulnificus<\/span><\/em><\/strong><\/p>\n<\/td>\n

\n

V.Vulnificus infekce <\/span><\/em><\/p>\n<\/td>\n

\n

1-7 dn\u016f<\/span><\/p>\n<\/td>\n

\n

Zvracen\u00ed, pr\u016fjem, bolesti b\u0159icha, krevn\u00ed infekce. Onemocn\u011bn\u00ed vyvol\u00e1vaj\u00edc\u00ed t\u011b\u017ek\u00e9 rann\u00e9 infekce u oslaben\u00fdch osob. M\u016f\u017ee b\u00fdt fat\u00e1ln\u00ed pro osoby s onemocn\u011bn\u00edm jater nebo oslaben\u00fdm imunitn\u00edm syst\u00e9mem.<\/span><\/p>\n<\/td>\n

\n

2-8 dn\u00ed<\/span><\/p>\n<\/td>\n

\n

Nedova\u0159en\u00e9 nebo syrov\u00e9 mo\u0159sk\u00e9 plody, jako jsou kor\u00fd\u0161i (zejm\u00e9na \u00fast\u0159ice)<\/span><\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Salmonel\u00f3zou onemocn\u00ed v \u010cesk\u00e9 republice ro\u010dn\u011b asi 30 000 lid\u00ed, listeri\u00f3zou v pr\u016fmn\u011bru 30 lid\u00ed,\u00a0shigelozou se nakazilo od roku 2005 – 2014 2552 lid\u00ed a v\u00fd\u010det by mohl pokra\u010dovat.\u00a0Ka\u017ed\u00fd rok onemocn\u00ed\u00a0mnoho lid\u00ed v \u010cesk\u00e9 republice [v\u00edc]<\/a><\/p>\n<\/div>","protected":false},"author":2,"featured_media":1019,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[17],"tags":[26,30,40,47,68,80,83,88,97,105,122],"class_list":["post-72","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-onemocneni","tag-bacillus-cereus","tag-campylobacter-jejuni","tag-e-coli","tag-hepatitis","tag-listeria","tag-onemocneni","tag-otrava","tag-prevence","tag-salmonella","tag-staphylococcus","tag-zdravi"],"views":6609,"_links":{"self":[{"href":"https:\/\/potravinyx.cz\/index.php?rest_route=\/wp\/v2\/posts\/72","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\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/potravinyx.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=72"}],"version-history":[{"count":0,"href":"https:\/\/potravinyx.cz\/index.php?rest_route=\/wp\/v2\/posts\/72\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/potravinyx.cz\/index.php?rest_route=\/wp\/v2\/media\/1019"}],"wp:attachment":[{"href":"https:\/\/potravinyx.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=72"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/potravinyx.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=72"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/potravinyx.cz\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=72"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}