{"id":745,"date":"2007-08-28T17:56:23","date_gmt":"2007-08-28T15:56:23","guid":{"rendered":"https:\/\/viscojis.cz\/teens\/2007\/08\/28\/9\/"},"modified":"2024-11-07T13:57:12","modified_gmt":"2024-11-07T12:57:12","slug":"9","status":"publish","type":"post","link":"https:\/\/viscojis.cz\/teens\/9\/","title":{"rendered":"Kampylobakteri\u00f3za"},"content":{"rendered":"<p><span style=\"color: #003399\">O\u00a0nej\u010dast\u011bj\u0161\u00edm onemocn\u011bn\u00ed z j\u00eddla u n\u00e1s.\u00a0<\/span><\/p>\n<div>\u00a0<span style=\"color: #4e4e4e\"><img loading=\"lazy\" decoding=\"async\" style=\"text-align: right;width: 107px;height: 88px;float: left\" title=\"kure-na-pekaci\" src=\"https:\/\/viscojis.cz\/teens-files\/stories\/hrozby\/kure-na-pekaci.jpg\" alt=\"kure-na-pekaci\" width=\"167\" height=\"138\" border=\"0\" hspace=\"5\" vspace=\"5\" \/><\/span><\/div>\n<p><span style=\"color: #4e4e4e\"><span style=\"color: #000000\">K<\/span>ampylobakteri\u00f3z<\/span><span style=\"color: #4e4e4e\">a je co do po\u010dtu onemocn\u011bn\u00ed z j\u00eddla u n\u00e1s na prvn\u00edm m\u00edst\u011b. Stejn\u011b jako salmonel\u00f3za se vyskytuje nej\u010dast\u011bji v letn\u00edch m\u011bs\u00edc\u00edch.\u00a0<strong>P\u016fvodcem<\/strong> t\u00e9to n\u00e1kazy je bakterie <em>Campylobacter jejuni<\/em>. <\/span><\/p>\n<p>\u00a0<\/p>\n<p><span style=\"color: #4e4e4e\"><strong>Jak se m\u016f\u017eeme nakazit?<\/strong> <\/span><\/p>\n<p><span style=\"color: #4e4e4e\"><em>Campylobacter<\/em> se vyskytuje u dom\u00e1c\u00edch i divoce \u017eij\u00edc\u00edch zv\u00ed\u0159at. Nejv\u00fdznamn\u011bj\u0161\u00edm zdrojem n\u00e1kazy pro \u010dlov\u011bka je dr\u016fbe\u017e \u2013 ku\u0159ata, kr\u016fty, nebo\u0165 v\u00edce ne\u017e polovina pora\u017een\u00e9 dr\u016fbe\u017ee je naka\u017eena touto bakteri\u00ed. Naka\u017een\u00e9 m\u016f\u017ee\u00a0b\u00fdt ale\u00a0i maso a ml\u00e9ko jin\u00fdch u\u017eitkov\u00fdch zv\u00ed\u0159at. Zdrojem m\u016f\u017ee b\u00fdt i \u010dlov\u011bk, kter\u00fd vylu\u010duje bakterii ve stolici. <\/span><\/p>\n<p><span style=\"color: #4e4e4e\">Onemocn\u011bt m\u016f\u017eeme po po\u017eit\u00ed infikovan\u00fdch v\u00fdrobk\u016f z masa, kter\u00e9 nebyly dostate\u010dn\u011b tepeln\u011b o\u0161et\u0159en\u00e9. Nej\u010dast\u011bji to b\u00fdv\u00e1 ku\u0159ec\u00ed maso. Pozor! Mikrob p\u0159e\u017e\u00edv\u00e1 i ve zmrazen\u00e9 dr\u016fbe\u017ei, mrazen\u00e9 masn\u00e9 v\u00fdrobky nejsou proto z\u00e1rukou \u201e\u010distoty\u201c.<\/span><\/p>\n<p><span style=\"color: #4e4e4e\">Jsou zn\u00e1my tak\u00e9 p\u0159\u00edpady onemocn\u011bn\u00ed po kontaktu se \u017eiv\u00fdmi pt\u00e1ky, ovcemi nebo se \u0161t\u011b\u0148aty a ko\u0165aty \u2013 a to zejm\u00e9na u d\u011bt\u00ed. <br \/>K p\u0159enosu m\u016f\u017ee doj\u00edt i nepasterovan\u00fdm ml\u00e9kem, vodou nebo ledem. <\/span><\/p>\n<p>\u00a0<\/p>\n<p><span style=\"color: #4e4e4e\"><strong>Jak se m\u016f\u017eeme chr\u00e1nit?<\/strong> <\/span><\/p>\n<p><span style=\"color: #4e4e4e\">Kampylobakteri\u00f3za je spojov\u00e1na p\u0159edev\u0161\u00edm s konzumac\u00ed dr\u016fbe\u017ee, proto bychom se m\u011bli sna\u017eit spr\u00e1vn\u011b s n\u00ed zach\u00e1zet v kuchyni (plat\u00ed to ale i u jin\u00e9ho masa, a nejen masa). Zde je n\u011bkolik hlavn\u00edch z\u00e1sad, jak bezpe\u010dn\u011b zach\u00e1zet s potravinami: <\/span><\/p>\n<ul>\n<li>\n<div><span style=\"color: #4e4e4e\">Pokrmy je t\u0159eba d\u016fkladn\u011b prova\u0159it, prop\u00e9ci nebo jinak tepeln\u011b upravit. <\/span><\/div>\n<\/li>\n<li>\n<div><span style=\"color: #4e4e4e\">Nenech\u00e1vat j\u00eddlo dlouho st\u00e1t p\u0159i pokojov\u00e9 teplot\u011b \u2013 p\u0159i n\u00ed se mikrobi r\u00e1di a rychle mno\u017e\u00ed. Zbytky j\u00eddla zchla\u010fte. Nejpozd\u011bji dv\u011b hodiny po uva\u0159en\u00ed by m\u011bly b\u00fdt v chladni\u010dce nebo mraz\u00e1ku. Zbytky j\u00eddla je nejl\u00e9pe spot\u0159ebovat do dvou dn\u016f. <\/span><\/div>\n<\/li>\n<li>\n<div><span style=\"color: #4e4e4e\">\u010c\u00edm d\u00e9le jsou uva\u0159en\u00e9 pokrmy skladov\u00e1ny, t\u00edm vy\u0161\u0161\u00ed je pravd\u011bpodobnost, \u017ee se pokrm zkaz\u00ed a zp\u016fsob\u00ed onemocn\u011bn\u00ed. P\u0159i oh\u0159\u00edv\u00e1n\u00ed je nutn\u00e9 pokrmy d\u016fkladn\u011b proh\u0159\u00e1t i v j\u00e1dru. <\/span><\/div>\n<\/li>\n<li>\n<div><span style=\"color: #4e4e4e\">Pozor si mus\u00edme d\u00e1t tak\u00e9 na tzv. k\u0159\u00ed\u017eovou kontaminaci. To znamen\u00e1 zabr\u00e1nit kontaktu syrov\u00fdch potravin nebo jimi zne\u010di\u0161t\u011bn\u00fdch povrch\u016f, n\u00e1\u010din\u00ed a rukou s uva\u0159en\u00fdmi nebo jinak tepeln\u011b upraven\u00fdmi. Dr\u016fbe\u017e je nutno zpracov\u00e1vat a uchov\u00e1vat odd\u011blen\u011b od ostatn\u00edch potravin, nap\u0159\u00edklad nepokl\u00e1d\u00e1me ji\u017e upe\u010den\u00e9 ku\u0159e na prk\u00e9nko, na kter\u00e9m jsme je porcovali syrov\u00e9. V naka\u017een\u00e9m mase jsme sice bakterie teplem zni\u010dili, ale na prk\u00e9nku z\u016fstaly. Kdy\u017e polo\u017e\u00edme upe\u010den\u00e9 ku\u0159e na \u201enaka\u017een\u00e9\u201c prk\u00e9nko, nakaz\u00edme j\u00eddlo, sebe a v\u0161echny, kte\u0159\u00ed si daj\u00ed ku\u0159e s n\u00e1mi.<\/span><\/div>\n<\/li>\n<li>\n<div><span style=\"color: #4e4e4e\">Ml\u00e9ko, kter\u00e9 nepro\u0161lo tepelnou \u00fapravou je rizikov\u00e9 \u2013 \u0159e\u010d je p\u0159edev\u0161\u00edm o syrov\u00e9m, nepasterovan\u00e9m ml\u00e9ku z farmy. V obchodech se b\u011b\u017en\u011b prod\u00e1v\u00e1 ml\u00e9ko, kter\u00e9 ji\u017e bylo tepeln\u011b zpracovan\u00e9 (pasterovan\u00e9, sterilovan\u00e9).<\/span><\/div>\n<\/li>\n<li>\n<div><span style=\"color: #4e4e4e\">V\u017edy se ujist\u011bte, \u017ee pou\u017e\u00edv\u00e1te pitnou vodu z bezpe\u010dn\u00fdch zdroj\u016f.<\/span><\/div>\n<\/li>\n<li>\n<div><span style=\"color: #4e4e4e\">A\u00a0samoz\u0159ejmost\u00ed je dodr\u017eov\u00e1n\u00ed z\u00e1kladn\u00edch hygienick\u00fdch pravidel \u2013 myt\u00ed rukou, \u010distota v kuchyni, ochrana potravin p\u0159ed hmyzem, hlodavci a dom\u00e1c\u00edmi mazl\u00ed\u010dky. <\/span><\/div>\n<\/li>\n<\/ul>\n<p><strong><span style=\"color: #4e4e4e\">Pokud se nakaz\u00edme, kampylobakteri\u00f3za propukne obvykle za 3\u20135 dn\u00ed. <\/span><\/strong><\/p>\n<p>\u00a0<\/p>\n<p><span style=\"color: #4e4e4e\"><strong>Jak se nemoc projevuje?<\/strong> <\/span><\/p>\n<p><span style=\"color: #4e4e4e\">Onemocn\u011bn\u00ed se podob\u00e1 salmonel\u00f3ze, projevuje se hore\u010dkou, nevolnost\u00ed, zvracen\u00edm, bolestmi b\u0159icha a pr\u016fjmy. Pr\u016fjem trv\u00e1 n\u011bkolik dn\u00ed, Stolice jsou vodnat\u00e9, odporn\u011b p\u00e1chnouc\u00ed, mohou b\u00fdt hlenovit\u00e9, n\u011bkdy i s p\u0159\u00edm\u011bs\u00ed krve. Nemoc trv\u00e1 4\u20137 dn\u00ed. <\/span><\/p>\n<p style=\"text-align: left\">\u00a0<\/p>\n<p style=\"text-align: left\">\u00a0<\/p>\n<p style=\"text-align: left\"><span style=\"color: #4e4e4e\"><span><em><strong>Pou\u017eit\u00e1 literatura:<\/strong><\/em> <\/span><\/span><\/p>\n<p style=\"text-align: left\"><em><span style=\"color: #4e4e4e\"><span>V\u011bdeck\u00fd v\u00fdbor pro potraviny: Aliment\u00e1rn\u00ed onemocn\u011bn\u00ed (infekce a otravy z potravin) SZU Brno 2005<br \/>Manu\u00e1l prevence v l\u00e9ka\u0159sk\u00e9 praxi, 3. LF a SZU, souborn\u00e9 vyd\u00e1n\u00ed 2004. <\/span><\/span><\/em><\/p>\n<p><em><span>\u00a0<\/span> <br \/><\/em><\/p>\n<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><script type=\"text\/javascript\"> toolTips('.classtoolTips327','EPA = eikosapentaenov\u00e1 kyselina'); <\/script>","protected":false},"excerpt":{"rendered":"<p>O\u00a0nej\u010dast\u011bj\u0161\u00edm onemocn\u011bn\u00ed z j\u00eddla u n\u00e1s.\u00a0<br \/>\n\u00a0<br \/>\nKampylobakteri\u00f3za je co do po\u010dtu onemocn\u011bn\u00ed z j\u00eddla u n\u00e1s na prvn\u00edm m\u00edst\u011b. Stejn\u011b jako salmonel\u00f3za se vyskytuje nej\u010dast\u011bji v letn\u00edch m\u011bs\u00edc\u00edch.\u00a0P\u016fvodcem t\u00e9to n\u00e1kazy je bakterie Campylobacter jejuni.<br \/>\n\u00a0<\/p>\n","protected":false},"author":16,"featured_media":284,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[20],"tags":[],"class_list":["post-745","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pn-bakterialni"],"acf":[],"_links":{"self":[{"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/posts\/745","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=745"}],"version-history":[{"count":1,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/posts\/745\/revisions"}],"predecessor-version":[{"id":841,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/posts\/745\/revisions\/841"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/media\/284"}],"wp:attachment":[{"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/media?parent=745"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/categories?post=745"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/tags?post=745"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}