{"id":762,"date":"2006-12-28T16:24:33","date_gmt":"2006-12-28T15:24:33","guid":{"rendered":"https:\/\/viscojis.cz\/teens\/2006\/12\/28\/13\/"},"modified":"2024-11-07T13:57:12","modified_gmt":"2024-11-07T12:57:12","slug":"13","status":"publish","type":"post","link":"https:\/\/viscojis.cz\/teens\/13\/","title":{"rendered":"Stafylokokov\u00e1 enterotoxik\u00f3za"},"content":{"rendered":"

O onemocn\u011bn\u00ed, kter\u00e9 zp\u016fsobuje bakterie, kterou b\u011b\u017en\u011b nos\u00edme na k\u016f\u017ei, v nose \u010di \u00fastech. <\/span><\/p>\n

 \"prst2\"<\/strong><\/span><\/div>\n
P\u016f<\/strong><\/span><\/span>vodcem<\/strong> Stafylokokov\u00e9 enterotoxik\u00f3zy je bakterie zlat\u00fd stafylokok (Staphylococcus aureus<\/em>), p\u0159esn\u011bji \u0159e\u010deno jej\u00ed jed. <\/span><\/div>\n
<\/span><\/div>\n
<\/span>Jak se m\u016f\u017eeme nakazit?<\/strong><\/span><\/div>\n

Stafylokok se vyskytuje zcela b\u011b\u017en\u011b v na\u0161em okol\u00ed, nos\u00edme si ho na k\u016f\u017ei, s\u00eddl\u00ed v na\u0161\u00ed dutin\u011b nosn\u00ed i \u00fastn\u00ed. <\/span><\/p>\n

Zdrojem n\u00e1kazy b\u00fdvaj\u00ed lid\u00e9<\/strong>, \u010dasto bacilonosi\u010di<\/span>, z nich\u017e t\u00e9m\u011b\u0159 polovina nos\u00ed stafylokoka v nosohltanu.
Dal\u0161\u00edm zdrojem mohou b\u00fdt osoby s hnisav\u00fdm onemocn\u011bn\u00edm k\u016f\u017ee<\/strong>, kter\u00e9 p\u0159ich\u00e1zej\u00ed do styku s potravinami. Tyto potraviny jsou pak zdrojem n\u00e1kazy. <\/span><\/p>\n

U n\u00e1s vznikaj\u00ed epidemie<\/span> nej\u010dast\u011bji tam, kde se stravuje v\u00edce lid\u00ed najednou, nap\u0159\u00edklad ve \u0161koln\u00edch j\u00eddeln\u00e1ch, na \u0161kol\u00e1ch v p\u0159\u00edrod\u011b, na putovn\u00edch t\u00e1borech a na \u0161koln\u00edch brig\u00e1d\u00e1ch. <\/span><\/p>\n

 <\/p>\n

Jak se m\u016f\u017eeme chr\u00e1nit?<\/strong> <\/span><\/p>\n

    \n
  • \n
    P\u0159ed p\u0159\u00edpravou j\u00eddla nebo jakoukoliv manipulac\u00ed s potravinami si myjte ruce. Stafylokok se, jak bylo ji\u017e v\u00fd\u0161e zm\u00edn\u011bno, vyskytuje i u zdrav\u00fdch lid\u00ed!<\/span><\/div>\n<\/li>\n
  • \n
    Nep\u0159ipravujte j\u00eddla, pokud m\u00e1te z\u00e1n\u011bt v krku \u010di nose.<\/span><\/div>\n<\/li>\n
  • \n
    Pokud m\u00e1te ko\u017en\u00ed z\u00e1n\u011bt na rukou \u010di z\u00e1p\u011bst\u00edch, nep\u0159ipravujte ani neserv\u00edrujte j\u00eddlo.<\/span><\/div>\n<\/li>\n
  • \n
    Sna\u017ete se vyvarovat dlouhodob\u00e9ho uchov\u00e1v\u00e1n\u00ed p\u0159ipraven\u00fdch pokrm\u016f. <\/span><\/div>\n<\/li>\n
  • \n
    Pokud mus\u00edte del\u0161\u00ed dobu uchov\u00e1vat p\u0159ipraven\u00e9 j\u00eddlo, udr\u017eujte tepl\u00e1 j\u00eddla v teple (min. 60 \u00b0C) a studen\u00e1 j\u00eddla v chladu (max. 4 \u00b0C). <\/span><\/div>\n<\/li>\n
  • \n
    Pozor! Pokud nech\u00e1te j\u00eddlo dlouhodob\u011b st\u00e1t p\u0159i pokojov\u00e9 teplot\u011b, stafylokok se v n\u011bm m\u016f\u017ee rozmno\u017eit a vyprodukovat dostate\u010dn\u00e9 mno\u017estv\u00ed jedu pot\u0159ebn\u00e9ho k otrav\u011b. Dal\u0161\u00edm, by\u0165 d\u016fkladn\u00fdm proh\u0159\u00e1t\u00edm j\u00eddla se jedu nezbav\u00edte, jed stafylokoka je velmi odoln\u00fd v\u016f\u010di teplu a nezni\u010d\u00edte ho ani 20minutov\u00fdm varem. <\/span><\/div>\n<\/li>\n<\/ul>\n

    Pro toto onemocn\u011bn\u00ed je typick\u00e1 velmi kr\u00e1tk\u00e1 doba od naka\u017een\u00ed po vypuknut\u00ed nemoci. P\u0159\u00edznaky se objevuj\u00ed ji\u017e za 1\u20136 hodin po konzumaci \u201eotr\u00e1ven\u00e9\u201c potraviny. <\/span><\/p>\n

     <\/p>\n

    Jak se nemoc projevuje?<\/strong> <\/span><\/p>\n

    Po po\u017eit\u00ed naka\u017een\u00e9 potraviny se obvykle velmi rychle (za 1\u20136 hodin) objev\u00ed nevolnost, \u00faporn\u00e9 zvracen\u00ed, k\u0159e\u010de v b\u0159i\u0161e, pr\u016fjem, vy\u010derpanost. V t\u011b\u017e\u0161\u00edch p\u0159\u00edpadech se mohou dostavit bolesti hlavy, svalov\u00e9 k\u0159e\u010de a p\u0159echodn\u00e9 zm\u011bny krevn\u00edho tlaku a pulsu. Teplota neb\u00fdv\u00e1. I p\u0159es velmi dramatick\u00fd pr\u016fb\u011bh onemocn\u011bn\u00ed rychle odezn\u00ed, obvykle do  2\u20133 dn\u016f. <\/span><\/p>\n

     <\/p>\n<\/p>\n

     <\/p>\n

    Pou\u017eit\u00e1 literatura:
    <\/strong>Manu\u00e1l prevence v l\u00e9ka\u0159sk\u00e9 praxi, 3. LF a SZ\u00da, souborn\u00e9 vyd\u00e1n\u00ed 2004.
    V\u011bdeck\u00fd v\u00fdbor pro potraviny: Aliment\u00e1rn\u00ed onemocn\u011bn\u00ed (infekce a otravy z potravin) SZ\u00da Brno 2005.<\/span><\/span><\/span><\/em><\/p>\n

     <\/span><\/em><\/p>\n