{"id":769,"date":"2006-12-28T15:07:57","date_gmt":"2006-12-28T14:07:57","guid":{"rendered":"https:\/\/viscojis.cz\/teens\/2006\/12\/28\/12\/"},"modified":"2024-11-07T13:57:11","modified_gmt":"2024-11-07T12:57:11","slug":"12","status":"publish","type":"post","link":"https:\/\/viscojis.cz\/teens\/12\/","title":{"rendered":"Otravy z j\u00eddla"},"content":{"rendered":"<p><span style=\"color: #003399\">M\u016f\u017ee n\u00e1s otr\u00e1vit kdokoli a cokoli. Dokonce i j\u00eddlo. <\/span><\/p>\n<div>&nbsp;<img loading=\"lazy\" decoding=\"async\" style=\"text-align: left;float: left\" title=\"plisnak-u-hrnce\" src=\"https:\/\/viscojis.cz\/teens-files\/stories\/hrozby\/plisnak-u-hrnce.jpg\" alt=\"plisnak-u-hrnce\" width=\"74\" height=\"80\" border=\"0\" hspace=\"5\" vspace=\"5\" \/><\/div>\n<p>Otravy z&nbsp;j\u00eddla maj\u00ed na sv\u011bdom\u00ed nej\u010dast\u011bji bakterie, pl\u00edsn\u011b a jedovat\u00e9 houby, kter\u00e9 produkuj\u00ed toxiny (jedy). Nebezpe\u010dn\u00e9 pro n\u00e1s jsou i n\u011bkter\u00e9 chemick\u00e9 l\u00e1tky, kter\u00e9 se mohou dostat do potravin z&nbsp;\u017eivotn\u00edho prost\u0159ed\u00ed, v&nbsp;pr\u016fb\u011bhu v\u00fdroby, skladov\u00e1n\u00ed a p\u0159epravy potravin, nebo v&nbsp;nich vznikaj\u00ed b\u011bhem kuchy\u0148sk\u00e9ho zpracov\u00e1n\u00ed (nap\u0159. p\u0159i sma\u017een\u00ed).<\/p>\n<p><strong>Bakterie<\/strong>, kter\u00e9 vyvol\u00e1vaj\u00ed otravy u lid\u00ed, se mohou do j\u00eddla dostat z&nbsp;hl\u00edny, nemyt\u00fdch rukou, ze \u0161pinav\u00e9ho prk\u00e9nka a mnoha dal\u0161\u00edch zdroj\u016f. A pokud p\u0159i skladov\u00e1n\u00ed, konzervov\u00e1n\u00ed \u010di p\u0159\u00edprav\u011b j\u00eddla nedodr\u017e\u00edme pat\u0159i\u010dn\u00e9 hygienick\u00e9 z\u00e1sady, mohou se bakterie za\u010d\u00edt rychle mno\u017eit. <br \/>Otrava vznik\u00e1 \u010dastokr\u00e1t po konzumaci hotov\u00fdch j\u00eddel, kter\u00e1 byla po uva\u0159en\u00ed ponech\u00e1na del\u0161\u00ed dobu p\u0159i pokojov\u00e9 teplot\u011b, p\u0159i kter\u00e9 se bakterie v j\u00eddle vesele a neviditeln\u011b mno\u017e\u00ed a j\u00eddlo n\u00e1m doslova \u201eotr\u00e1v\u00ed\u201c.<\/p>\n<p>Mezi bakterie, kter\u00e9 produkuj\u00ed jedy, pat\u0159\u00ed nap\u0159\u00edklad Staphylococcus aureus (Stafylokok zlat\u00fd), Clostridium botulinum \u010di Bacillus cereus.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Pl\u00edsn\u011b<\/strong> jsou mikroskopick\u00e9 houby, kter\u00e9 rozkl\u00e1daj\u00ed \u017eiviny v potravin\u00e1ch a zp\u016fsobuj\u00ed jejich ka\u017een\u00ed. N\u011bkter\u00e9 pl\u00edsn\u011b v potravin\u011b tvo\u0159\u00ed pl\u00eds\u0148ov\u00e9 jedy \u2013 mykotoxiny, kter\u00e9 pronikaj\u00ed hluboko do potraviny, proto nesta\u010d\u00ed odkrojit plesnivou \u010d\u00e1st chleba, sal\u00e1mu nebo s\u00fdra, ani odstran\u011bn\u00ed plesniv\u00e9ho povrchu na zava\u0159enin\u011b. Maj\u00ed na sv\u011bdom\u00ed r\u016fzn\u00e9 zdravotn\u00ed pot\u00ed\u017ee, od za\u017e\u00edvac\u00edch pot\u00ed\u017e\u00ed, jako jsou pr\u016fjmy, a\u017e po po\u0161kozen\u00ed d\u016fle\u017eit\u00fdch org\u00e1n\u016f v&nbsp;t\u011ble (j\u00e1tra, ledviny aj.). Nejzn\u00e1m\u011bj\u0161\u00ed pl\u00eds\u0148ov\u00fd jed se naz\u00fdv\u00e1 aflatoxin a najdeme ho \u010dasto v&nbsp;zapl\u00edsn\u011bn\u00fdch bursk\u00fdch o\u0159\u00ed\u0161c\u00edch.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Otravy houbami<\/strong><br \/>Houby d\u011bl\u00edme na jedl\u00e9, nejedl\u00e9 a jedovat\u00e9, n\u011bkter\u00e9 i smrteln\u011b. Jedovat\u00e9 houby u n\u00e1s maj\u00ed na sv\u011bdom\u00ed stovky otrav ro\u010dn\u011b. \u010cast\u011bji jde na\u0161t\u011bst\u00ed o otravy lehk\u00e9, kter\u00e9 se projevuj\u00ed nevolnost\u00ed, zvracen\u00edm, pr\u016fjmy. T\u011b\u017ek\u00e9 otravy mohou po\u0161kodit d\u016fle\u017eit\u00e9 org\u00e1ny v&nbsp;t\u011ble, jako jsou j\u00e1tra nebo ledviny. N\u011bkolik p\u0159\u00edpad\u016f ro\u010dn\u011b kon\u010d\u00ed smrt\u00ed. <br \/>Otravy m\u00e1 na sv\u011bdom\u00ed n\u011bkolik druh\u016f hub, p\u0159edev\u0161\u00edm se jedn\u00e1 o r\u016fzn\u00e9 druhy muchom\u016frek, z\u00e1vojenek, vl\u00e1knic a pavu\u010dinc\u016f. V&nbsp;tomto ohledu u n\u00e1s jednozna\u010dn\u011b vede muchom\u016frka zelen\u00e1, kter\u00e1 je na\u0161e nejjedovat\u011bj\u0161\u00ed houba a je tak\u00e9 nej\u010dast\u011bj\u0161\u00ed p\u0159\u00ed\u010dinou \u00famrt\u00ed po po\u017eit\u00ed hub.<\/p>\n<p>Otravu nebo nevolnost mohou ale zp\u016fsobit i houby jedl\u00e9, pokud jsou \u0161patn\u011b skladovan\u00e9 (zapa\u0159en\u00ed v&nbsp;igelitov\u00e9m s\u00e1\u010dku, zmrazen\u00e9 zasyrova) nebo p\u0159i nevhodn\u00e9 kulin\u00e1\u0159sk\u00e9 p\u0159\u00edprav\u011b. P\u0159i konzumaci halucinogenn\u00edch hub (lysohl\u00e1vky) m\u016f\u017ee vedle zdravotn\u00edch probl\u00e9m\u016f hrozit i st\u0159et se z\u00e1konem.<\/p>\n<p>&nbsp;<\/p>\n<p>D\u016fle\u017eit\u00e9 informace o jednotliv\u00fdch otrav\u00e1ch, jak se projevuj\u00ed a jak jim m\u016f\u017eete p\u0159edej\u00edt, najdete v&nbsp;\u010dl\u00e1nc\u00edch t\u00e9to sekce.<\/p>\n<p>&nbsp;<\/p>\n<\/p>\n<p>&nbsp;<\/p>\n<p><span><em><strong>Pou\u017eit\u00e1 literatura<\/strong><\/em><\/span><br \/><span><em>V\u011bdeck\u00fd v\u00fdbor pro potraviny: Aliment\u00e1rn\u00ed onemocn\u011bn\u00ed (infekce a otravy z potravin) SZU Brno 2005<\/em><\/span><br \/><span><em>Manu\u00e1l prevence v&nbsp;l\u00e9ka\u0159sk\u00e9 praxi, 3. LF a SZ\u00da, souborn\u00e9 vyd\u00e1n\u00ed 2004. <\/em><\/span><br \/><span><em>Hagara L., Anton\u00edn V., Baier J. Houby. Aventinum 1999.<\/em><\/span><br \/><span><em>http:\/\/www.jedhouby.crolink.cz\/<\/em><\/span><\/p>\n<p>&nbsp;&nbsp;<em><span> <br \/><\/span><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>M\u016f\u017ee n\u00e1s otr\u00e1vit kdokoli a cokoli. Dokonce i j\u00eddlo.<br \/>\n&nbsp;<br \/>\nOtravy z&nbsp;j\u00eddla maj\u00ed na sv\u011bdom\u00ed nej\u010dast\u011bji bakterie, pl\u00edsn\u011b a jedovat\u00e9 houby, kter\u00e9 produkuj\u00ed toxiny (jedy). Nebezpe\u010dn\u00e9 pro n\u00e1s jsou i n\u011bkter\u00e9 chemick\u00e9 l\u00e1tky, kter\u00e9 se mohou dostat do potravin z&nbsp;\u017eivotn\u00edho prost\u0159ed\u00ed, v&nbsp;pr\u016fb\u011bhu v\u00fdroby, skladov\u00e1n\u00ed a p\u0159epravy potravin, nebo v&nbsp;nich vznikaj\u00ed b\u011bhem kuchy\u0148sk\u00e9ho zpracov\u00e1n\u00ed (nap\u0159. p\u0159i sma\u017een\u00ed).<\/p>\n","protected":false},"author":16,"featured_media":297,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[28],"tags":[],"class_list":["post-769","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-potravni-otravy"],"acf":[],"_links":{"self":[{"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/posts\/769","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=769"}],"version-history":[{"count":1,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/posts\/769\/revisions"}],"predecessor-version":[{"id":816,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/posts\/769\/revisions\/816"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/media\/297"}],"wp:attachment":[{"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/media?parent=769"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/categories?post=769"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/tags?post=769"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}