{"id":693,"date":"2009-10-25T15:51:53","date_gmt":"2009-10-25T14:51:53","guid":{"rendered":"https:\/\/viscojis.cz\/teens\/2009\/10\/25\/119\/"},"modified":"2024-11-07T13:57:13","modified_gmt":"2024-11-07T12:57:13","slug":"119","status":"publish","type":"post","link":"https:\/\/viscojis.cz\/teens\/119\/","title":{"rendered":"Otravy vyvolan\u00e9 bakteri\u00ed Bacillus cereus"},"content":{"rendered":"<p><span style=\"color: #003399\">O otrav\u00e1ch z potravin, kter\u00e9 mohou zp\u016fsobit bakterie druhu Bacillus cereus.\u00a0<\/span><\/p>\n<div>\u00a0<strong><img loading=\"lazy\" decoding=\"async\" style=\"float: left\" src=\"https:\/\/viscojis.cz\/teens-files\/stories\/hrozby\/bacillus%20cereus.jpg\" alt=\"bacillus cereus\" width=\"85\" height=\"95\" \/><\/strong><\/div>\n<p><strong>P\u016fvodcem<\/strong> otravy je bakterie druhu Bacillus cereus. Prvn\u00ed zm\u00ednky o otrav\u011b vyvolan\u00e9 bakteriemi rodu Bacillus se datuj\u00ed na za\u010d\u00e1tek 20. stolet\u00ed,\u00a0 konkr\u00e9tn\u011b do roku 1906, kdy se u\u00a0 300 osob v jednom evropsk\u00e9m sanatoriu objevily siln\u00e9 pr\u016fjmy, zvracen\u00ed a \u017ealude\u010dn\u00ed k\u0159e\u010de. A\u017e mnohem pozd\u011bji, v roce 1950, byl druh Bacillus cereus definitivn\u011b potvrzen jako p\u0159\u00ed\u010dina otrav z potravin. <\/p>\n<p>K jedn\u00e9 z prvn\u00edch rozs\u00e1hl\u00fdch otrav do\u0161lo u 600 osob v Norsku. Zdrojem otravy byla vanilkov\u00e1 om\u00e1\u010dka, kter\u00e1 byla p\u0159ipravena den p\u0159edem a ulo\u017eena p\u0159i pokojov\u00e9 teplot\u011b.<\/p>\n<p>\u00a0<\/p>\n<p><strong>Jak se onemocn\u011bn\u00ed projevuje?<\/strong><\/p>\n<p>Bacillus cereus m\u016f\u017ee vyvolat dv\u011b odli\u0161n\u00e9 typy otrav:<\/p>\n<ul>\n<li>\n<div><strong><span class='tooltipsall tooltipsincontent classtoolTips249'>emetick\u00e1<\/span> forma<\/strong>, kter\u00e1 vyvol\u00e1v\u00e1 zvracen\u00ed a m\u00e1 pom\u011brn\u011b rychl\u00fd n\u00e1stup, 1 &#8211; 6 hodin po po\u017eit\u00ed kontaminovan\u00e9 potravy. P\u0159\u00edznaky d\u00e1le zahrnuj\u00ed nevolnost a pocit neklidu. Komplikace jsou vz\u00e1cn\u00e9, k uzdraven\u00ed doch\u00e1z\u00ed zpravidla do 24 hodin.<\/div>\n<\/li>\n<li>\n<div><strong>Diarhogenn\u00ed<\/strong> (pr\u016fjmov\u00e1) <strong>forma<\/strong>, kter\u00e1 vyvol\u00e1v\u00e1 pr\u016fjmy a nastupuje po 8 &#8211; 16 hodin\u00e1ch. Mezi typick\u00e9 p\u0159\u00edznaky pat\u0159\u00ed bolesti b\u0159icha, k\u0159e\u010de a siln\u00fd vodnat\u00fd pr\u016fjem, k uzdraven\u00ed doch\u00e1z\u00ed stejn\u011b jako u emetick\u00e9 formy do 24 hodin.<\/div>\n<\/li>\n<\/ul>\n<p>\u00a0<\/p>\n<p><strong>Jak se m\u016f\u017eeme nakazit?<\/strong><\/p>\n<p>Bacillus cereus je mikroorganismus, kter\u00fd se v nep\u0159\u00edzniv\u00fdch podm\u00ednk\u00e1ch p\u0159em\u011bn\u00ed na strukturu zvanou sp\u00f3ra, kter\u00e1 mu umo\u017en\u00ed p\u0159e\u017e\u00edt velmi dlouhou dobu. Za p\u0159\u00edzniv\u00fdch podm\u00ednek se sp\u00f3ry za\u010dnou mno\u017eit. D\u00edky tomuto ochrann\u00e9mu mechanismu je bacilllus dosti odoln\u00fd v\u016f\u010di vn\u011bj\u0161\u00edm vliv\u016fm, co\u017e p\u0159isp\u011blo k tomu, \u017ee je pom\u011brn\u011b \u0161iroce roz\u0161\u00ed\u0159en v potravin\u00e1ch. Na\u0161t\u011bst\u00ed v\u011bt\u0161inou jen v mal\u00e9m po\u010dtu, kter\u00fd nesta\u010d\u00ed k vyvol\u00e1n\u00ed onemocn\u011bn\u00ed.<\/p>\n<p>Nej\u010dast\u011bj\u0161\u00ed p\u0159\u00ed\u010dinou emetick\u00fdch otrav jsou potraviny obsahuj\u00edc\u00ed \u0161krob, jako jsou r\u00fd\u017ee, mouka \u010di t\u011bstoviny. V\u00fd\u0161e zm\u00edn\u011bn\u00e1 otrava v Norsku byla zp\u016fsobena pr\u00e1v\u011b kuku\u0159i\u010dnou moukou, kter\u00e1 byla pou\u017eita k zahu\u0161t\u011bn\u00ed vanilkov\u00e9 om\u00e1\u010dky. B\u011bhem p\u0159\u00edpravy byla om\u00e1\u010dka nedostate\u010dn\u011b tepeln\u011b upraven\u00e1 a jej\u00ed n\u00e1sledn\u00e9 dlouhodob\u00e9 skladov\u00e1n\u00ed p\u0159i pokojov\u00e9 teplot\u011b p\u0159isp\u011blo k rozmno\u017een\u00ed mikroorganismu.<\/p>\n<p>Pr\u016fjmovou formu m\u016f\u017ee vyvolat \u0161ir\u0161\u00ed \u0161k\u00e1la potravin, jako jsou masov\u00e9 a zeleninov\u00e9 pokrmy (nap\u0159. j\u00e1trov\u00e1 pa\u0161tika), pol\u00e9vky, pudingy a om\u00e1\u010dky, du\u0161en\u00e1 masa \u010di deserty. Pom\u011brn\u011b \u010dast\u00fdm d\u016fvodem vysok\u00e9ho v\u00fdskytu t\u00e9to formy otravy b\u00fdvaj\u00ed hlavn\u011b v Ma\u010farsku su\u0161en\u00e9 byliny a ko\u0159en\u00ed pou\u017e\u00edvan\u00e9 p\u0159i p\u0159\u00edprav\u011b pokrm\u016f.<\/p>\n<p><span class='tooltipsall tooltipsincontent classtoolTips264'>epidemie<\/span> vznikaj\u00ed zejm\u00e9na v restaura\u010dn\u00edch za\u0159\u00edzen\u00edch a \u0161koln\u00edch j\u00eddeln\u00e1ch.<\/p>\n<p>\u00a0<\/p>\n<p><strong>Jak se m\u016f\u017eeme chr\u00e1nit? <\/strong><\/p>\n<p>Prevence spo\u010d\u00edv\u00e1 pouze ve skladov\u00e1n\u00ed potravin p\u0159i teplot\u00e1ch pod 10 \u00b0C, p\u0159i kter\u00fdch se ji\u017e Bacillus cereus nemno\u017e\u00ed. Po tepeln\u00e9 \u00faprav\u011b pokrm\u016f se mus\u00edme vyvarovat jejich del\u0161\u00ed dobu p\u0159i pokojov\u00e9 teplot\u011b. Z toho vypl\u00fdv\u00e1 dvoj\u00ed mo\u017enost ochrany:<\/p>\n<ol>\n<li>\n<div>bu\u010f pokrmy po uva\u0159en\u00ed udr\u017eujeme p\u0159i teplot\u011b nad 60 \u00b0C,<\/div>\n<\/li>\n<li>\n<div>nebo je mus\u00edme rychle zchladit \u010di zamrazit.<\/div>\n<\/li>\n<\/ol>\n<p>Typick\u00fdm p\u0159\u00edkladem,\u00a0 jak m\u016f\u017ee doj\u00edt k otrav\u011b, m\u016f\u017ee b\u00fdt r\u00fd\u017ee uva\u0159en\u00e1 na n\u011bkolik dn\u00ed dop\u0159edu. Sp\u00f3ry jsou schopny va\u0159en\u00ed p\u0159e\u017e\u00edt a b\u011bhem skladov\u00e1n\u00ed uva\u0159en\u00e9 r\u00fd\u017ee m\u016f\u017ee doj\u00edt k mno\u017een\u00ed B. cereus a n\u00e1sledn\u011b k tvorb\u011b jedu.<\/p>\n<p>\u00a0<\/p>\n<\/p>\n<p>\u00a0<\/p>\n<p><strong><em><span>Pou\u017eit\u00e1 literatura<\/span><\/em><\/strong><\/p>\n<p><span><em>Adams MR, Moss MO. Food Mikrobiology. RSC Publishing 2007, s. 185-190. <br \/>V\u011bdeck\u00fd v\u00fdbor pro potraviny: Aliment\u00e1rn\u00ed onemocn\u011bn\u00ed (infekce a otravy z potravin) SZU, Brno 2005.<br \/>Barto\u0161ov\u00e1 L. Bakteri\u00e1ln\u00ed toxiny v potravin\u00e1ch. SZPI 2008.<\/em>\u00a0\u00a0<\/span><\/p>\n<p><em>\u00a0<\/em><\/p>\n<script type=\"text\/javascript\"> toolTips('.classtoolTips249','emetick\u00fd = vyvol\u00e1vaj\u00edc\u00ed zvracen\u00ed'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips264','P\u0159i epidemii nemoc postihuje v dan\u00e9m \u010dase velkou \u010d\u00e1st populace.'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips320','DNA je zkratka pro deoxyribonukleovou kyselinu, kter\u00e1 je nositelkou genetick\u00e9 informace v\u011bt\u0161iny organism\u016f a p\u0159edur\u010duje v\u00fdvoj a vlastnosti cel\u00e9ho organismu.'); <\/script>","protected":false},"excerpt":{"rendered":"<p>O otrav\u00e1ch z potravin, kter\u00e9 mohou zp\u016fsobit bakterie druhu Bacillus cereus.\u00a0<br \/>\n\u00a0<br \/>\nP\u016fvodcem otravy je bakterie druhu Bacillus cereus. Prvn\u00ed zm\u00ednky o otrav\u011b vyvolan\u00e9 bakteriemi rodu Bacillus se datuj\u00ed na za\u010d\u00e1tek 20. stolet\u00ed,\u00a0 konkr\u00e9tn\u011b do roku 1906, kdy se u\u00a0 300 osob v jednom evropsk\u00e9m sanatoriu objevily siln\u00e9 pr\u016fjmy, zvracen\u00ed a \u017ealude\u010dn\u00ed k\u0159e\u010de. A\u017e mnohem pozd\u011bji, v roce 1950, byl druh Bacillus cereus definitivn\u011b potvrzen jako p\u0159\u00ed\u010dina otrav z potravin. <\/p>\n","protected":false},"author":16,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[29],"tags":[],"class_list":["post-693","post","type-post","status-publish","format-standard","hentry","category-po-mikrobialni"],"acf":[],"_links":{"self":[{"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/posts\/693","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/comments?post=693"}],"version-history":[{"count":1,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/posts\/693\/revisions"}],"predecessor-version":[{"id":894,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/posts\/693\/revisions\/894"}],"wp:attachment":[{"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/media?parent=693"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/categories?post=693"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/tags?post=693"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}