{"id":753,"date":"2006-12-28T16:48:30","date_gmt":"2006-12-28T15:48:30","guid":{"rendered":"https:\/\/viscojis.cz\/teens\/2006\/12\/28\/33\/"},"modified":"2024-11-07T13:57:12","modified_gmt":"2024-11-07T12:57:12","slug":"33","status":"publish","type":"post","link":"https:\/\/viscojis.cz\/teens\/33\/","title":{"rendered":"Co se zbytky j\u00eddla?"},"content":{"rendered":"<p><span style=\"color: #3366ff\"><span style=\"color: #2251e0\">O tom, jak uchov\u00e1vat bezpe\u010dn\u011b zbytky j\u00eddel.<\/span> <\/span><\/p>\n<p><span style=\"color: #4e4e4e\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/viscojis.cz\/teens-files\/stories\/jak_kde\/esus.jpg\" alt=\"esus\" width=\"182\" height=\"113\" style=\"float: left\" \/><\/span><\/p>\n<p><span style=\"color: #4e4e4e\"><br \/>V\u011bt\u0161ina lid\u00ed nerada vyhazuje nesn\u011bden\u00e9 j\u00eddlo a zbytky schov\u00e1v\u00e1 na pozd\u011bji. Nespr\u00e1vn\u00e9 zach\u00e1zen\u00ed se zbytky j\u00eddla je spolu s k\u0159\u00ed\u017eovou kontaminac\u00ed jednou z nej\u010dast\u011bj\u0161\u00edch p\u0159\u00ed\u010din dom\u00e1c\u00edch otrav a onemocn\u011bn\u00ed z j\u00eddla.<\/span><\/p>\n<p>\u00a0<\/p>\n<p>\u00a0<span style=\"color: #4e4e4e\"><strong>Jak je tedy mo\u017en\u00e9 zabr\u00e1nit jak ztr\u00e1t\u00e1m potravin, tak i onemocn\u011bn\u00ed z nich?<\/strong><\/span><\/p>\n<ul>\n<li>\n<div><span style=\"color: #4e4e4e\">Uva\u0159en\u00fd pokrm je t\u0159eba do dvou hodin ochladit nebo zmrazit. Do t\u00e9to doby po\u010d\u00edtejte i \u010das, kdy bylo j\u00eddlo na stole. Jestli\u017ee j\u00eddlo nech\u00e1te st\u00e1t p\u0159i pokojov\u00e9 teplot\u011b d\u00e9le ne\u017e dv\u011b hodiny (nebo jednu hodinu p\u0159i vy\u0161\u0161\u00ed ne\u017e pokojov\u00e9 teplot\u011b), p\u0159\u00edtomn\u00e9 bakterie se mohou pomno\u017eit do takov\u00e9ho mno\u017estv\u00ed, \u017ee po\u017eit\u00ed j\u00eddla ji\u017e<\/span> <span style=\"color: #4e4e4e\">nen\u00ed bezpe\u010dn\u00e9 a je lep\u0161\u00ed ho vyhodit. V\u00fdjimkou je d\u011btsk\u00e1 a kojeneck\u00e1 v\u00fd\u017eiva, jej\u00ed zbytky maj\u00ed b\u00fdt v\u017edy po ukon\u010den\u00e9m krmen\u00ed zlikvidov\u00e1ny. <strong>Pamatujte!<\/strong> V\u011bt\u0161ina mikroorganism\u016f se nejl\u00e9pe pomno\u017euje p\u0159i teplot\u00e1ch 15 \u00b0C \u2013 50 \u00b0C a je tedy nam\u00edst\u011b vystavovat zejm\u00e9na hotov\u00e9 pokrmy t\u011bmto teplot\u00e1m po co nejkrat\u0161\u00ed dobu.<\/span><\/div>\n<\/li>\n<li>\n<div><span style=\"color: #4e4e4e\">Zbytky j\u00eddla nikdy neskladujte v n\u00e1dob\u00e1ch, ve kter\u00fdch byly p\u0159ipravov\u00e1ny nebo serv\u00edrov\u00e1ny. <\/span><\/div>\n<\/li>\n<li><span style=\"color: #4e4e4e\">Zbytky j\u00eddla, jsou-li vhodn\u011b skladov\u00e1ny, je nejl\u00e9pe spot\u0159ebovat do dvou dn\u016f. \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 pomno\u017een\u00e9 bakterie v\u00e1m zp\u016fsob\u00ed onemocn\u011bn\u00ed nebo otravu.<\/span><\/li>\n<li><span style=\"color: #4e4e4e\">Zbytky pokrm\u016f, p\u0159edev\u0161\u00edm t\u011bch, kter\u00e9 snadno podl\u00e9haj\u00ed ka\u017een\u00ed a kter\u00e9 chcete zmrazit, je dobr\u00e9 rozd\u011blit na men\u0161\u00ed porce a ty pak um\u00edstit do m\u011blk\u00fdch n\u00e1dob s v\u00edky tak, aby vrstva pokrmu nebyla vy\u0161\u0161\u00ed ne\u017e 5 cm. Proces zmrazen\u00ed nebo i jen zchlazen\u00ed je takto rychlej\u0161\u00ed. <\/span><\/li>\n<li><span style=\"color: #4e4e4e\">Je t\u0159eba d\u016fsledn\u011b sledovat datum ulo\u017een\u00ed zbytk\u016f j\u00eddla. <\/span><\/li>\n<li><span style=\"color: #4e4e4e\">K uchov\u00e1n\u00ed j\u00eddla pou\u017e\u00edvejte jen \u010dist\u00e9 n\u00e1dob\u00ed a sna\u017ete se zabr\u00e1nit styku s jak\u00fdmikoliv neumyt\u00fdmi nebo \u0161pinav\u00fdmi p\u0159edm\u011bty. <\/span><\/li>\n<\/ul>\n<p>\u00a0<\/p>\n<p><span style=\"color: #4e4e4e\"><strong>Oh\u0159\u00edv\u00e1n\u00ed zbytk\u016f j\u00eddla<\/strong> <\/span><\/p>\n<ul>\n<li>\n<div><span style=\"color: #4e4e4e\">P\u0159i oh\u0159\u00edv\u00e1n\u00ed zbytk\u016f je nutn\u00e9 pol\u00e9vky, om\u00e1\u010dky a \u0161\u0165\u00e1vy p\u0159iv\u00e9st do varu a pevn\u00e9 \u010d\u00e1sti proh\u0159\u00e1t minim\u00e1ln\u011b 5 minut p\u0159i 75 \u00b0C. M\u00edch\u00e1n\u00ed pokrmu usnadn\u00ed rovnom\u011brn\u00e9 proh\u0159\u00e1t\u00ed. <\/span><\/div>\n<\/li>\n<li>\n<div><span style=\"color: #4e4e4e\">J\u00eddlo pod\u00e1vejte ihned po oh\u0159\u00e1t\u00ed.\u00a0<\/span><\/div>\n<\/li>\n<li>\n<div><span style=\"color: #4e4e4e\">Zbytky j\u00eddla oh\u0159\u00edvejte jen jednou a ned\u00e1vejte je dohromady s \u010derstv\u00fdmi pokrmy. <\/span><\/div>\n<\/li>\n<li>\n<div><span style=\"color: #4e4e4e\">Nikdy neochutn\u00e1vejte zbytky, o kter\u00fdch nev\u00edte, jak dlouho byly skladov\u00e1ny. <\/span><\/div>\n<\/li>\n<li>\n<div><span style=\"color: #4e4e4e\">Pokud byly zbytky skladov\u00e1ny p\u0159\u00edli\u0161 dlouho, nebo maj\u00ed podez\u0159el\u00fd vzhled, chu\u0165 a z\u00e1pach, vyho\u010fte je! <\/span><\/div>\n<\/li>\n<\/ul>\n<p>\u00a0<\/p>\n<p>\u00a0<\/p>\n<p><span style=\"color: #4e4e4e\"><strong><em><span>Pou\u017eit\u00e1 literatura:<\/span><\/em><\/strong> <\/span><\/p>\n<p><em><span style=\"color: #4e4e4e\">Fellows, P.J. Food Processing Technology &#8211; Principles and Practice. 2nd Edition. Woodhead, London, 2000.<br \/>Fraser, A.M. Handling Leftovers. The Notebook of Food and Food Safety Information, North Carolina Cooperative Extension Service, 1997<br \/>Griffith, Ch., Worsfold, D. and Mitchell, R.: &#8222;Food preparation, risk communication and the consumer&#8220;, Food Control, Vol. 9, No. 4, pp. 225-232<br \/>Mrazen\u00ed zaji\u0161\u0165uje kvalitu a bezpe\u010dnost potravin, Food today 32\/2002\u00a0\u00a0(translation \u00a9 v\u00fapp, Zeno \u0160im\u016fnek, 2001)<br \/>Vyhl\u00e1\u0161ka 137\/2004 Sb. o hygienick\u00fdch po\u017eadavc\u00edch na stravovac\u00ed slu\u017eby a o z\u00e1sad\u00e1ch osobn\u00ed a provozn\u00ed hygieny p\u0159i \u010dinnostech epidemiologicky z\u00e1va\u017en\u00fdch.<\/span><\/em><\/p>\n<p><a href=\"http:\/\/www.who.int\/foodsafety\/publications\/consumer\/5keys_czech.pdf\" target=\"_blank\" rel=\"noopener noreferrer\"><span><em>P\u011bt kl\u00ed\u010d\u016f k bezpe\u010dn\u00e9mu stravov\u00e1n\u00ed<\/em><\/span><\/a>.<\/p>\n<p>\u00a0<\/p>\n<script type=\"text\/javascript\"> toolTips('.classtoolTips318','Caro je instantn\u00ed k\u00e1vovinov\u00e1 sm\u011bs. Obsahuje: b\u00edlkoviny 5,3g, sacharidy 82,6g , tuky 0,3g. jej\u00ed energetick\u00e1 hodnota je 1500 kJ\/100g v such\u00e9m stavu.'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips327','EPA = eikosapentaenov\u00e1 kyselina'); <\/script>","protected":false},"excerpt":{"rendered":"<p>O tom, jak uchov\u00e1vat bezpe\u010dn\u011b zbytky j\u00eddel. <\/p>\n<p>V\u011bt\u0161ina lid\u00ed nerada vyhazuje nesn\u011bden\u00e9 j\u00eddlo a zbytky schov\u00e1v\u00e1 na pozd\u011bji. Nespr\u00e1vn\u00e9 zach\u00e1zen\u00ed se zbytky j\u00eddla je spolu s k\u0159\u00ed\u017eovou kontaminac\u00ed jednou z nej\u010dast\u011bj\u0161\u00edch p\u0159\u00ed\u010din dom\u00e1c\u00edch otrav a onemocn\u011bn\u00ed z j\u00eddla.<br \/>\n\u00a0<\/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":[24],"tags":[],"class_list":["post-753","post","type-post","status-publish","format-standard","hentry","category-prevence-v-domacnosti"],"acf":[],"_links":{"self":[{"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/posts\/753","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=753"}],"version-history":[{"count":1,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/posts\/753\/revisions"}],"predecessor-version":[{"id":832,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/posts\/753\/revisions\/832"}],"wp:attachment":[{"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/media?parent=753"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/categories?post=753"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/tags?post=753"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}