\u010cRo V\u011bda plus<\/p>\n\n\n\n
Letn\u00ed teploty sv\u011bd\u010d\u00ed mikrob\u016fm a ti kaz\u00ed j\u00eddlo. N\u011bkter\u00e9 druhy se mno\u017e\u00ed i v \u0159\u00e1du des\u00edtek minut. Co to s j\u00eddlem ud\u011bl\u00e1 a jak\u00e9 zdravotn\u00ed n\u00e1sledky hroz\u00ed? <\/p>\n\n\n\n
Loni skon\u010dilo v nemocnic\u00edch na 200 lid\u00ed. Po n\u011bkolika letech zdravotn\u00edci evidovali i dv\u011b \u00famrt\u00ed. <\/p>\n\n\n\n
30\u201337 \u00b0C, to je teplota, p\u0159i kter\u00e9 se nejrychleji kaz\u00ed potraviny. Za tento fenom\u00e9n mohou v\u0161udyp\u0159\u00edtomn\u00ed mikrobi spolu s chemick\u00fdmi reakcemi. Pozor bychom si m\u011bli d\u00e1vat hlavn\u011b na j\u00eddlo s vy\u0161\u0161\u00edm obsahem vody.<\/p>\n\n\n\n
Mikroorganismy jsou jako lid\u00e9, maj\u00ed r\u00e1di svoj\u00ed, ur\u010dit\u00fd prost\u0159ed\u00ed. <\/p>\n\n\n\n
Kate\u0159ina Demnerov\u00e1 z Vysok\u00e9 \u0161koly chemickotechnologick\u00e9
Jsou schopny n\u011bkter\u00e9 bakterie t\u0159eba b\u011bhem 20 minut se pomno\u017eit, to znamen\u00e1 genera\u010dn\u00ed doba 20 minut, tak\u017ee m\u00e1me za 20 minut z jedn\u00e9 bakterie dv\u011b, a kdy\u017e budou optim\u00e1ln\u00ed podm\u00ednky v t\u00e9 potravin\u011b, ka\u017ed\u00fdch dal\u0161\u00edch 20 minut se po\u010det zdvojn\u00e1sob\u00ed.<\/p>\n\n\n\n
Mikroorganismy jsou sice v\u0161udyp\u0159\u00edtomn\u00e9 a v\u011bt\u0161inou n\u00e1m nic neud\u011blaj\u00ed, ve vedru a v j\u00eddle n\u00e1m ale ur\u010dit\u00e9 druhy mohou \u0161kodit hned t\u0159emi zp\u016fsoby. N\u011bkter\u00e9 n\u00e1s p\u0159\u00edmo nakaz\u00ed, t\u0159eba salmonela, jin\u00e9 znehodnot\u00ed j\u00eddlo. N\u011bkter\u00e9 p\u016fsob\u00ed pr\u016fjmy, pak m\u00e1me mikroorganismy, kter\u00e9 tvo\u0159\u00ed toxiny botolotoxin, ten je takov\u00fd nejzn\u00e1m\u011bj\u0161\u00ed, a pak jsou mikroorganismy, kter\u00e9 v\u00e1m ne\u0161kod\u00ed p\u0159\u00edmo, ale kaz\u00ed ty potraviny, sice pravd\u011bpodobn\u011b byste na to neum\u0159el, ale i od pohledu nebudete j\u00edst jablko, kter\u00fd je pokryt\u00fd pl\u00edsn\u00ed. <\/p>\n\n\n\n
redaktor<\/strong> Viditeln\u011b zka\u017een\u00e9 potraviny nebo ty, kter\u00e9 podez\u0159ele chutnaj\u00ed To n\u00e1s m\u016f\u017ee varovat. Nen\u00ed to ale stoprocentn\u00ed. N\u011bkter\u00e1 rizika odhal\u00ed jenom laborato\u0159, nap\u0159\u00edklad ta na \u00dastavu anal\u00fdzy potravin a v\u00fd\u017eivy V\u0160P<\/p>\n\n\n\n Zdej\u0161\u00ed laborato\u0159 je jedna z t\u011bch, na kter\u00e9 se obracej\u00ed i spot\u0159ebitelsk\u00e9 organizace, kter\u00e9 hl\u00eddaj\u00ed kvalitu potravin. V letn\u00edch teplot\u00e1ch bychom ale m\u011bli spol\u00e9hat nejenom na laboratorn\u00ed v\u00fdsledky, ale i na zdrav\u00fd rozum. Nez\u00e1vadnost a trvanlivost j\u00eddla se toti\u017e pom\u011b\u0159uj\u00ed ve standardn\u00edch podm\u00ednk\u00e1ch, t\u0159eba pokojov\u00e1 teplota do 25 stup\u0148\u016f, a to v l\u00e9t\u011b \u010dasto nedodr\u017e\u00edme. Upozor\u0148uje odbornice na chemii v potravin\u00e1ch Jana Haj\u0161lov\u00e1.<\/p>\n\n\n\n Chemick\u00e9 reakce se zrychluj\u00ed p\u0159i vysok\u00e9 teplot\u011b, oxida\u010dn\u00ed reakce vedou ke ztr\u00e1t\u011b typick\u00e9 v\u016fn\u011b, vyt\u011bk\u00e1 aroma t\u011bch potravin. <\/p>\n\n\n\n redaktor<\/strong> Pom\u011brn\u011b bezpe\u010dn\u00e9 jsou v l\u00e9t\u011b trvanliv\u00e9 a sp\u00ed\u0161e such\u00e9 potraviny, zato opatrn\u00ed bychom m\u011bli b\u00fdt na ovoce nebo maso. <\/p>\n\n\n\n mluv\u010d\u00ed 4,<\/strong> M\u016fj obl\u00edben\u00fd tatarsk\u00fd biftek. A\u010d jsem jeho zast\u00e1nce, te\u010f bych si ho nedala, proto\u017ee nejen\u017ee tam je to syrov\u00e9 maso, ale je tam tak\u00e9 syrov\u00e9 vaj\u00ed\u010dko.<\/p>\n\n\n\n redaktor<\/strong> Trvanlivost mohou prodlou\u017eit i konzerva\u010dn\u00ed p\u0159\u00edsady, jak jsou \u00fa\u010dinn\u00e9, to p\u0159ed \u010dasem p\u0159ekvapilo i Kate\u0159inu Demnerovou, kdy\u017e p\u0159i zkou\u0161ce laboratorn\u00edch metod pot\u0159ebovali vyrobit naka\u017een\u00e9 vzorky. <\/p>\n\n\n\n mluv\u010d\u00ed 4,<\/strong> Prost\u011b se salmonely p\u0159id\u00e1valy do vzork\u016f, to byly n\u011bjak\u00fd brambory, majon\u00e9zov\u00fd sal\u00e1ty a nic nevyrostlo. Pak jsme zjistili, \u017ee to m\u00e1 tolik konzervant\u016f, \u017ee ty uboh\u00fd salmonely si ani ne\u0161krtly. <\/p>\n\n\n\n redaktor<\/strong> P\u0159\u00edli\u0161 mnoho konzervant\u016f, n\u00e1m tak\u00e9 neprosp\u011bje, ale oproti mikrob\u016fm je to podle v\u011bdkyn\u011b o n\u011bco men\u0161\u00ed zlo.<\/p>\n\n\n\n Tak poj\u010fme je\u0161t\u011b znovu up\u0159esnit, jak\u00e9 zdravotn\u00ed n\u00e1sledky n\u00e1m hroz\u00ed, kdy\u017e sn\u00edme n\u011bco napaden\u00e9ho nebo zka\u017een\u00e9ho. Mn\u011b p\u0159ich\u00e1zej\u00ed na mysl p\u0159edev\u0161\u00edm za\u017e\u00edvac\u00ed pot\u00ed\u017ee.<\/p>\n\n\n\n Ano, to je asi nej\u010dast\u011bj\u0161\u00ed a opravdu nejn\u00e1padn\u011bj\u0161\u00ed. Jen\u017ee jak \u0159ekly v\u011bdkyn\u011b v report\u00e1\u017ei, to bolen\u00ed b\u0159icha m\u016f\u017ee m\u00edt v\u00edc podob. Bu\u010f je to infekce, kdy mikrob nebo virus pou\u017e\u00edv\u00e1 potravinu jako jak\u00fdsi dopravn\u00ed prost\u0159edek a potom se n\u00e1m p\u0159est\u011bhuje do t\u011bla, anebo to m\u016f\u017ee b\u00fdt n\u011bjak\u00e9 chemick\u00e9 podr\u00e1\u017ed\u011bn\u00ed nebo p\u0159\u00edmo doslova otrava, to se d\u011bje, kdy\u017e organismy bu\u010f rozlo\u017e\u00ed n\u011bjakou slo\u017eku j\u00eddla, anebo do n\u00ed v r\u00e1mci sv\u00e9ho tr\u00e1ven\u00ed vypust\u00ed n\u011bco, co je pro n\u00e1s jedovat\u00e9, a to u\u017e se nemus\u00ed projevit jenom bolen\u00edm b\u0159icha,<\/strong> hroz\u00ed n\u011bco je\u0161t\u011b hor\u0161\u00edho. <\/p>\n\n\n\n redaktor<\/strong> Ano, a tak\u00e9 skryt\u00e9ho. T\u0159eba pl\u00eds\u0148ov\u00e9 jedy, mykotoxiny mohou \u0161kodit i takto skryt\u011b. N\u011bkter\u00e9 zat\u011b\u017euj\u00ed t\u0159eba j\u00e1tra p\u0159i postupn\u00e9 konzumaci, tam toho p\u0159ib\u00fdv\u00e1, jin\u00e9 zvy\u0161uj\u00ed riziko rakoviny. Je to opravdu r\u016fzn\u00e9, koneckonc\u016f m\u00e1me i u\u0161lechtil\u00e9 pl\u00edsn\u011b, kter\u00e9 n\u00e1m ne\u0161kod\u00ed. Podle v\u011bdc\u016f jsou tyhle toxiny od mikroorganism\u016f nejnebezpe\u010dn\u011bj\u0161\u00ed chemie v potravin\u00e1ch – daleko hor\u0161\u00ed ne\u017e pesticidy nebo n\u011bkter\u00e9 um\u011bl\u00e9 potravin\u00e1\u0159sk\u00e9 p\u0159\u00edsady, vysv\u011btluje mikrobiolo\u017eka Kate\u0159ina Demnerov\u00e1. <\/p>\n\n\n\n mluv\u010d\u00ed 4,<\/strong> ty l\u00e1tky chemick\u00fd jsou nebezpe\u010dn\u00fd a tak se jich m\u016f\u017eeme zbavit t\u00edm, \u017ee je p\u0159estaneme pou\u017e\u00edvat, kde\u017eto s mikroorganismy nehnete, ty tady budou po\u0159\u00e1d. <\/p>\n\n\n\n mluv\u010d\u00ed 3,<\/strong> Probl\u00e9m, ale m\u016f\u017ee nastat, kdy\u017e chceme to napaden\u00ed pl\u00edsn\u011bmi zjistit, proto\u017ee n\u011bkter\u00e9 pl\u00edsn\u011b a houby za\u010d\u00ednaj\u00ed na mikroskopick\u00e9 \u00farovni a ani je nem\u016f\u017eeme vid\u011bt. <\/p>\n\n\n\n redaktor<\/strong> opravdu maj\u00ed n\u011bjak\u00e9 neviditeln\u00e9 podhoub\u00ed, ale ne v\u017edycky je to tak, \u017ee by n\u00e1m to mikroskopick\u00e9 stadium v\u00fdrazn\u011b \u0161kodilo. Z\u00e1le\u017e\u00ed na mno\u017estv\u00ed a na tom, co je to za j\u00eddlo. Existuj\u00ed r\u016fzn\u00e9 limity na mno\u017estv\u00ed t\u011bch jed\u016f mykotoxin\u016f, kontroluj\u00ed se z\u00e1kladn\u00ed suroviny, t\u0159eba zrn\u00ed nebo o\u0159echy. T\u0159eba su\u0161en\u00e9 ovoce m\u016f\u017ee obsahovat i neviditeln\u00e9 pl\u00eds\u0148ov\u00e9 jedy. A proto tohle v\u0161echno pravideln\u011b testuj\u00ed laborato\u0159e, naopak u t\u011bch hotov\u00fdch potravin, kter\u00e9 u\u017e n\u011bkde skladujeme, kter\u00e9 u\u017e laboratorn\u00ed kontrolou pro\u0161ly a te\u010f je na n\u00e1s, jak je skladujeme. Typicky je to t\u0159eba pe\u010divo, tak potom mus\u00edme opravdu bedliv\u011b prohl\u00ed\u017eet, jestli neuvid\u00edme ostr\u016fvky, n\u011bjak\u00e9 pl\u00edsn\u011b a kdy\u017e tam nejsou, ani nen\u00ed ten chl\u00e9b nebo houska podez\u0159ele c\u00edtit, tak je potom zdrav\u00fd dosp\u011bl\u00fd \u010dlov\u011bk opravdu m\u016f\u017ee sn\u00edst i n\u011bkolik dn\u00ed star\u00e9. Pokra\u010duje Kate\u0159ina Demnerov\u00e1.<\/p>\n\n\n\n mluv\u010d\u00ed 4,<\/strong> A kdyby tam n\u00e1hodou teprv rostla, tak by tam byla v tak mal\u00e9m mno\u017estv\u00ed, \u017ee byste j\u00ed sv\u00fdmi mikroorganismy ve sv\u00e9m tr\u00e1vic\u00edm traktu prost\u011b zni\u010dil. <\/p>\n\n\n\n mluv\u010d\u00ed 3,<\/strong> \u0158\u00edk\u00e1 Kate\u0159ina Demnerov\u00e1. Ale plat\u00ed to jenom pro zdrav\u00e9ho dosp\u011bl\u00e9ho jedince. v pr\u016fm\u011bru tu mikrobi\u00e1ln\u00ed v\u00fdbavu v tr\u00e1vic\u00edm \u00fastroj\u00ed m\u00e1me toti\u017e ka\u017ed\u00fd trochu jinou. N\u011bkdo je odoln\u011bj\u0161\u00ed, n\u011bkdo citliv\u011bj\u0161\u00ed. Je to skute\u010dn\u011b na zku\u0161enosti a m\u016f\u017ee se to v\u00fdrazn\u011b li\u0161it i podle \u00fazem\u00ed. N\u011bkdy se mluv\u00ed o tzv. cestovatelsk\u00fdch n\u00e1kaz\u00e1ch, kter\u00e9 postihuj\u00ed v ur\u010dit\u00e9m m\u00edst\u011b jenom cizince, zat\u00edmco m\u00edstn\u00ed lid\u00e9 jsou odoln\u00ed, p\u0159esto\u017ee tam hygiena nemus\u00ed b\u00fdt na takov\u00e9 \u00farovni, jako bychom si p\u0159edstavovali, tak jsou tam na ur\u010dit\u00e9 mikroby zvykl\u00ed.<\/p>\n\n\n\n mluv\u010d\u00ed 3,<\/strong> Ano, zn\u00e1me to z cestov\u00e1n\u00ed. Kdy\u017e ale mluv\u00edme o letn\u00edch vedrech a potravin\u00e1ch, tak jak to, \u017ee v tropick\u00fdch oblastech si lid\u00e9 \u010dasto dop\u0159\u00e1vaj\u00ed p\u00e1liv\u00e1 j\u00eddla pln\u00e1 ko\u0159en\u00ed? <\/p>\n\n\n\n redaktor<\/strong> To je velmi t\u011b\u017ek\u00e1 ot\u00e1zka i pro v\u011bdu, jsou na to r\u016fzn\u00e9 hypot\u00e9zy a v\u00fdzkumy a \u017e\u00e1dn\u00fd z nich tou je\u0161t\u011b nevysv\u011btlil. Pravda je, \u017ee je to zvyk opravdu nap\u0159\u00ed\u010d kontinenty Ji\u017en\u00ed Amerika, Indie, jihov\u00fdchodn\u00ed Asie. Jedna z teori\u00ed \u0159\u00edk\u00e1, \u017ee ty \u0161tiplav\u00e9 l\u00e1tky v paprik\u00e1ch, v pep\u0159i nebo v jin\u00e9m ko\u0159en\u00ed slou\u017e\u00ed jako dezinfekce, \u017ee br\u00e1n\u00ed r\u016fstu mikrob\u016f, jenom\u017ee vedle toho existuj\u00ed i jin\u00e9 p\u0159\u00edrodn\u00ed dezinfekce, kter\u00e9 nemus\u00ed b\u00fdt tak chu\u0165ov\u011b v\u00fdrazn\u00e9. Tak pro\u010d pr\u00e1v\u011b tyhle ty p\u00e1liv\u00e9? Dal\u0161\u00ed hypot\u00e9za vysv\u011btluje, \u017ee se po p\u00e1liv\u00e9m j\u00eddle \u010dlov\u011bk v\u00edc pot\u00ed, a tak se t\u011blo ochlazuje, zbavuje se \u0161kodliv\u00fdch l\u00e1tek. Jenom\u017ee potit se ve vlhk\u00fdch tropech, ve vlhk\u00fdch tropech, kde je vysok\u00e1 vlhkost vzduchu a snadno se tam neodpa\u0159uje, tak to nen\u00ed v\u016fbec p\u0159\u00edjemn\u00e9. Tak\u017ee i tohle vysv\u011btlen\u00ed pokulh\u00e1v\u00e1. No, a jin\u00e1 domn\u011bnka, \u017ee p\u00e1liv\u00e1 chu\u0165 p\u0159ekr\u00fdv\u00e1 pachu\u0165 zka\u017een\u00e9ho j\u00eddla, tak\u017ee se d\u00e1 j\u00edst, to zn\u00ed podle dne\u0161n\u00edch v\u011bdc\u016f \u00fapln\u011b nesmysln\u011b, kontraproduktivn\u011b. <\/p>\n\n\n\n mluv\u010d\u00ed 3,<\/strong> Tak\u017ee vlastn\u011b jedin\u00e9, na co m\u016f\u017eeme pomyslet s jistotou, je, \u017ee jde o tradici v t\u011bch konkr\u00e9tn\u00edch zem\u00edch. <\/p>\n\n\n\n redaktor<\/strong> Ano, je to tradice, kter\u00e1 se udr\u017eela i v dob\u011b ledni\u010dek a konzervant\u016f a klimatizac\u00ed a v\u0161eho, co vyvrac\u00ed p\u0159edchoz\u00ed vysv\u011btlen\u00ed. <\/p>\n\n\n\n \u010cRo Plus<\/p>\n","protected":false},"excerpt":{"rendered":" \u010cRo V\u011bda plus Letn\u00ed teploty sv\u011bd\u010d\u00ed mikrob\u016fm a ti kaz\u00ed j\u00eddlo. N\u011bkter\u00e9 druhy se mno\u017e\u00ed i v \u0159\u00e1du des\u00edtek minut. Co to s j\u00eddlem ud\u011bl\u00e1 […]<\/a><\/p>\n<\/div>","protected":false},"author":1,"featured_media":19341,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[],"class_list":["post-58939","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-zdravi"],"_links":{"self":[{"href":"https:\/\/www.invarena.cz\/index.php?rest_route=\/wp\/v2\/posts\/58939","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.invarena.cz\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.invarena.cz\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.invarena.cz\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.invarena.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=58939"}],"version-history":[{"count":0,"href":"https:\/\/www.invarena.cz\/index.php?rest_route=\/wp\/v2\/posts\/58939\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.invarena.cz\/index.php?rest_route=\/wp\/v2\/media\/19341"}],"wp:attachment":[{"href":"https:\/\/www.invarena.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=58939"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.invarena.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=58939"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.invarena.cz\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=58939"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}