{"id":760,"date":"2006-12-28T16:28:06","date_gmt":"2006-12-28T15:28:06","guid":{"rendered":"https:\/\/viscojis.cz\/teens\/2006\/12\/28\/8\/"},"modified":"2024-11-07T13:57:12","modified_gmt":"2024-11-07T12:57:12","slug":"8","status":"publish","type":"post","link":"https:\/\/viscojis.cz\/teens\/8\/","title":{"rendered":"Salmonel\u00f3za"},"content":{"rendered":"<p><span style=\"color: #003399\">O\u00a0celosv\u011btov\u011b nejroz\u0161\u00ed\u0159en\u011bj\u0161\u00ed n\u00e1kaze zp\u016fsoben\u00e9 j\u00eddlem. <\/span><\/p>\n<div>\n<p><span style=\"color: #4e4e4e\">Salmonel\u00f3z<\/span><span style=\"color: #4e4e4e\"><img loading=\"lazy\" decoding=\"async\" style=\"text-align: right;width: 70px;height: 97px;float: left\" title=\"cervik-vejce\" src=\"https:\/\/viscojis.cz\/teens-files\/stories\/hrozby\/cervik-vejce.jpg\" alt=\"cervik-vejce\" width=\"130\" height=\"180\" border=\"0\" hspace=\"5\" vspace=\"5\" \/><\/span><span style=\"color: #4e4e4e\">a je celosv\u011btov\u011b velmi roz\u0161\u00ed\u0159en\u00e9 akutn\u00ed pr\u016fjmov\u00e9 <span class='tooltipsall tooltipsincontent classtoolTips60'>infek\u010dn\u00ed onemocn\u011bn\u00ed<\/span>, kter\u00e9 se u n\u00e1s vyskytuje p\u0159edev\u0161\u00edm v letn\u00edch m\u011bs\u00edc\u00edch. Nebezpe\u010dn\u00e9 je zejm\u00e9na pro mal\u00e9 d\u011bti, seniory a osoby s oslaben\u00fdm organismem, kter\u00e9 m\u016f\u017ee velk\u00e1 ztr\u00e1ta tekutin p\u0159i pr\u016fjmu ohrozit i na \u017eivot\u011b.\u00a0<\/span><\/p>\n<\/div>\n<p>\u00a0<\/p>\n<p><span style=\"color: #4e4e4e\"><strong>P\u016fvodce n\u00e1kazy<\/strong> jsou r\u016fzn\u00e9 typy bakterie rodu <em>Salmonella<\/em>. <\/span><\/p>\n<p><strong><span style=\"color: #4e4e4e\">Jak se m\u016f\u017eeme nakazit? <\/span><\/strong><\/p>\n<p><span style=\"color: #4e4e4e\">Salmonela se vyskytuje u dom\u00e1c\u00edch a divok\u00fdch zv\u00ed\u0159at. Rizikov\u00e9 je p\u0159edev\u0161\u00edm dr\u016fbe\u017e\u00ed maso a vejce. Vz\u00e1cn\u011b je zdrojem nemocn\u00fd \u010dlov\u011bk, nebo\u0165 salmonely mohou b\u00fdt vylu\u010dov\u00e1ny stolic\u00ed je\u0161t\u011b n\u011bkolik t\u00fddn\u016f po nemoci. <\/span><\/p>\n<p><span style=\"color: #4e4e4e\">Nakazit se m\u016f\u017eeme po\u017eit\u00edm <span class='tooltipsall tooltipsincontent classtoolTips129'>kontaminovan\u00fdch<\/span> potravin. M\u016f\u017ee j\u00edt o konzumaci nedostate\u010dn\u011b tepeln\u011b upraven\u00fdch pokrm\u016f p\u0159ipraven\u00fdch ze surovin z naka\u017een\u00fdch\u00a0 zv\u00ed\u0159at (dr\u016fbe\u017e\u00ed maso, vejce), nebo potravin sekund\u00e1rn\u011b <span class='tooltipsall tooltipsincontent classtoolTips129'>kontaminovan\u00fdch<\/span> salmonelami (ne\u010dist\u00fdm kuchy\u0148sk\u00fdm n\u00e1\u010din\u00edm a rukama, mo\u010d\u00ed hlodavc\u016f, p\u0159i nespr\u00e1vn\u00e9m skladov\u00e1n\u00ed apod.). <\/span><\/p>\n<p><span style=\"color: #4e4e4e\">Nej\u010dast\u011bji jsou to m\u011bkk\u00e9 sal\u00e1my, tla\u010denky, jitrnice, sekan\u00e1, j\u00e1trovky a p\u0159edev\u0161\u00edm v\u00fdrobky ze syrov\u00fdch \u010di polosyrov\u00fdch vajec v podob\u011b lah\u016fdk\u00e1\u0159sk\u00fdch \u010di cukr\u00e1\u0159sk\u00fdch v\u00fdrobk\u016f (majon\u00e9za, vaje\u010dn\u00e9 sal\u00e1ty, pomaz\u00e1nky, kr\u00e9my, b\u00edlkov\u00e9 polevy apod.). <\/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\">Salmonel\u00e1m se dob\u0159e da\u0159\u00ed p\u0159i pokojov\u00e9 teplot\u011b, proto se jejich po\u010det v naka\u017een\u00e9 potravin\u011b rychle zvy\u0161uje. Relativn\u011b snadno lze salmonely zni\u010dit teplotou nad 70 \u00b0C nebo b\u011b\u017en\u00fdmi desinfek\u010dn\u00edmi prost\u0159edky. <\/span><\/p>\n<p><span style=\"color: #4e4e4e\">Zopakujme si z\u00e1kladn\u00ed pravidla zach\u00e1zen\u00ed 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. P\u0159i p\u0159\u00edprav\u011b pokrm\u016f je nutno m\u00edt na z\u0159eteli, \u017ee v\u0161echny \u010d\u00e1sti mus\u00edme zah\u0159\u00e1t na teplotu vy\u0161\u0161\u00ed, ne\u017e jsou salmonely schopn\u00e9 sn\u00e1\u0161et, nad 70 \u00b0C. Uvnit\u0159 \u201er\u016f\u017eov\u00e9\u201c, polosyrov\u00e9 steaky jsou zna\u010dn\u011b rizikov\u00e9. A stejn\u011b rizikov\u00e9 je jak\u00e9koliv nedostate\u010dn\u011b tepeln\u011b upraven\u00e9 maso dom\u00e1c\u00edch i divoce \u017eij\u00edc\u00edch zv\u00ed\u0159at, nap\u0159\u00edklad grilovan\u00e9 ku\u0159e nedostate\u010dn\u011b prope\u010den\u00e9 a\u017e ke kosti.\u00a0\u00a0\u00a0 <\/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\u00a0 a vejce 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.\u00a0V\u00a0kontaminovan\u00e9m mase se salmonely teplem zni\u010d\u00ed, ale na prk\u00e9nku z\u016fstanou. Kdy\u017e na takov\u00e9 prk\u00e9nko polo\u017e\u00edme upe\u010den\u00e9 ku\u0159e, znovu ho zkontaminujeme a n\u00e1sledn\u011b nakaz\u00edme sebe a v\u0161echny, kte\u0159\u00ed si daj\u00ed ku\u0159e s n\u00e1mi.\u00a0\u00a0\u00a0\u00a0 <\/span><\/div>\n<\/li>\n<li>\n<div><span style=\"color: #4e4e4e\">Vejce je t\u0159eba pou\u017e\u00edvat nepo\u0161kozen\u00e1, \u0159\u00e1dn\u011b ozna\u010den\u00e1 a ne star\u0161\u00ed ne\u017e 2 t\u00fddny, uchov\u00e1vat\u00a0 je v chladni\u010dce a nepou\u017e\u00edvat syrov\u00e1 vejce p\u0159i p\u0159\u00edprav\u011b kr\u00e9m\u016f, mou\u010dn\u00edk\u016f a majon\u00e9z.\u00a0 <\/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 samoz\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>\u00a0<\/p>\n<p><span style=\"color: #4e4e4e\">Pokud se nakaz\u00edme, salmonel\u00f3za propukne obvykle za 6 hodin a\u017e 3 dny. <\/span><\/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 projevuje pr\u016fjmy, hore\u010dkou nad 39 \u00b0C, bolestmi b\u0159icha, zvracen\u00edm a k\u0159e\u010demi. Pr\u016fjem m\u016f\u017ee trvat a\u017e n\u011bkolik dn\u00ed, zpo\u010d\u00e1tku je ka\u0161ovit\u00fd, z\u00e1hy se ale m\u011bn\u00ed na vodnat\u00fd, zelenav\u00fd. <\/span><\/p>\n<p><span style=\"color: #4e4e4e\">Nemocn\u00fd \u010dlov\u011bk, pokud nedodr\u017euje z\u00e1sady hygieny, je chod\u00edc\u00edm zdrojem salmonel, kter\u00e9 vylu\u010duje stolic\u00ed. <\/span><\/p>\n<p style=\"text-align: left\"><span style=\"color: #4e4e4e\">\u00a0<\/span><\/p>\n<p style=\"text-align: left\">\u00a0<\/p>\n<p style=\"text-align: left\"><em><span><span style=\"color: #4e4e4e\"><span><strong>Pou\u017eit\u00e1 literatura:<\/strong><br \/>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><\/span><\/em><\/p>\n<p>\u00a0<\/p>\n<script type=\"text\/javascript\"> toolTips('.classtoolTips60','Infek\u010dn\u00ed onemocn\u011bn\u00ed je naka\u017eliv\u00e9 onemocn\u011bn\u00ed, jeho\u017e zdrojem je naka\u017een\u00e9 zv\u00ed\u0159e nebo \u010dlov\u011bk. Infekce b\u00fdv\u00e1 \u010dasto doprov\u00e1zena hore\u010dkou.'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips129','Kontaminovan\u00fd = zne\u010di\u0161t\u011bn\u00fd mikroorganismy.'); <\/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\u00a0celosv\u011btov\u011b nejroz\u0161\u00ed\u0159en\u011bj\u0161\u00ed n\u00e1kaze zp\u016fsoben\u00e9 j\u00eddlem. <\/p>\n<p>Salmonel\u00f3za je celosv\u011btov\u011b velmi roz\u0161\u00ed\u0159en\u00e9 akutn\u00ed pr\u016fjmov\u00e9 infek\u010dn\u00ed onemocn\u011bn\u00ed, kter\u00e9 se u n\u00e1s vyskytuje p\u0159edev\u0161\u00edm v letn\u00edch m\u011bs\u00edc\u00edch. Nebezpe\u010dn\u00e9 je zejm\u00e9na pro mal\u00e9 d\u011bti, seniory a osoby s oslaben\u00fdm organismem, kter\u00e9 m\u016f\u017ee velk\u00e1 ztr\u00e1ta tekutin p\u0159i pr\u016fjmu ohrozit i na \u017eivot\u011b.\u00a0<\/p>\n<p>\u00a0<\/p>\n","protected":false},"author":16,"featured_media":259,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[20],"tags":[],"class_list":["post-760","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\/760","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=760"}],"version-history":[{"count":1,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/posts\/760\/revisions"}],"predecessor-version":[{"id":825,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/posts\/760\/revisions\/825"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/media\/259"}],"wp:attachment":[{"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/media?parent=760"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/categories?post=760"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/tags?post=760"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}