{"id":135189,"date":"2018-07-13T08:47:13","date_gmt":"2018-07-13T07:47:13","guid":{"rendered":"http:\/\/zakrasnejsivimperk.cz\/?p=135189"},"modified":"2018-07-13T08:47:13","modified_gmt":"2018-07-13T07:47:13","slug":"dtest-kureci-prsa-hlavni-problem-salmonela","status":"publish","type":"post","link":"https:\/\/zakrasnejsivimperk.cz\/?p=135189","title":{"rendered":"dTEST: Ku\u0159ec\u00ed prsa \u2013 hlavn\u00ed probl\u00e9m salmonela"},"content":{"rendered":"

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Ku\u0159ec\u00ed prsn\u00ed \u0159\u00edzky jsou nej\u017e\u00e1dan\u011bj\u0161\u00edm druhem ku\u0159ec\u00edho masa pro grilov\u00e1n\u00ed. D\u00edky libovosti a vysok\u00e9mu obsahu svalov\u00fdch b\u00edlkovin maj\u00ed punc zdrav\u00e9ho masa. Spot\u0159ebitelsk\u00fd \u010dasopis dTest poslal do laborato\u0159e 11 vzork\u016f t\u011bchto mas, aby prov\u011b\u0159il jejich kvalitu a dodr\u017een\u00ed legislativn\u00edch po\u017eadavk\u016f. Ve t\u0159ech produktech odhalil dTest p\u0159\u00edtomnost salmonely, ve dvou nadm\u011brn\u00e9 mno\u017estv\u00ed vody.<\/h6>\n

\"\"\u010casopis dTest podrobil nez\u00e1visl\u00e9mu testov\u00e1n\u00ed 11 chlazen\u00fdch prsn\u00edch \u0159\u00edzk\u016f balen\u00fdch v ochrann\u00e9 atmosf\u00e9\u0159e. \u201eOd ka\u017ed\u00e9 \u0161ar\u017ee jsme poslali do laborato\u0159e v\u017edy des\u00edtku balen\u00ed. P\u00e1trali jsme po ne\u017e\u00e1douc\u00edch bakteri\u00edch a stop\u00e1ch antibiotik. D\u00e1l n\u00e1s zaj\u00edmalo, jestli \u0159\u00edzky neobsahuj\u00ed v\u00edc vody, ne\u017e kolik dovoluje vyhl\u00e1\u0161ka,\u201c<\/em> \u0159\u00edk\u00e1 Jan Mary\u0161ka, redaktor \u010dasopisu dTest a dod\u00e1v\u00e1: \u201eNe\u017e\u00e1douc\u00ed mikroby jsme zjistili u t\u0159ech v\u00fdrobk\u016f. U dvou v\u00fdrobk\u016f jsme zjistili vy\u0161\u0161\u00ed obsah vody v pom\u011bru k b\u00edlkovin\u00e1m. Kv\u016fli t\u011bmto proh\u0159e\u0161k\u016fm jsme podali podn\u011bt St\u00e1tn\u00ed zem\u011bd\u011blsk\u00e9 a potravin\u00e1\u0159sk\u00e9 inspekci na pro\u0161et\u0159en\u00ed.\u201c<\/em><\/p>\n

P\u0159esto\u017ee se v potravin\u00e1\u0159stv\u00ed udr\u017euje vysok\u00fd hygienick\u00fd standard, riziko, \u017ee se v j\u00eddle objev\u00ed \u0161kodliv\u00e9 bakterie, st\u00e1le z\u016fst\u00e1v\u00e1. Z ku\u0159ec\u00edho masa hroz\u00ed n\u00e1kaza bakteriemi salmonely, Escherichia coli, listeri\u00ed, stafylokoky nebo kampylobaktery. Pokud se po n\u011bkolika hodin\u00e1ch od konzumace objev\u00ed u \u010dlov\u011bka pr\u016fjem, zvracen\u00ed \u010di hore\u010dky, stoj\u00ed za nimi pravd\u011bpodobn\u011b jeden ze zm\u00edn\u011bn\u00fdch mikrob\u016f. Nejlep\u0161\u00ed a nejlevn\u011bj\u0161\u00ed prevenc\u00ed je dodr\u017eov\u00e1n\u00ed hygieny v kuchyni.<\/p>\n

U masa, jako u v\u0161ech p\u0159\u00edrodn\u00edch produkt\u016f plat\u00ed, \u017ee ka\u017ed\u00e1 \u0161ar\u017ee se m\u016f\u017ee li\u0161it. Nav\u00edc i u balen\u00ed v r\u00e1mci jedn\u00e9 \u0161ar\u017ee lze naj\u00edt rozd\u00edln\u00fd po\u010det bakteri\u00ed. P\u0159edpisy proto nap\u0159\u00edklad v p\u0159\u00edpad\u011b salmonel vy\u017eaduj\u00ed vy\u0161et\u0159en\u00ed p\u011bti balen\u00ed, p\u0159i\u010dem\u017e v\u0161echna musej\u00ed b\u00fdt \u010dist\u00e1. K naka\u017een\u00ed salmonel\u00f3zou m\u016f\u017ee \u010dlov\u011bku sta\u010dit pouh\u00fdch 20 bakteri\u00ed. \u201eV \u0159\u00edzc\u00edch Albert a Tesco jsme salmonelu objevili v jednom balen\u00ed z p\u011bti. U Vod\u0148ansk\u00fdch ku\u0159at v\u0161ak nevyhovovaly rovnou t\u0159i bal\u00ed\u010dky z p\u011bti. Na p\u0159\u00edtomnost salmonel jsme narazili tak\u00e9 v jednom balen\u00ed rumunsk\u00fdch \u0159\u00edzk\u016f zna\u010dky Coco Rico,\u201c<\/em> shrnuje zji\u0161t\u011bn\u00ed Jan Mary\u0161ka.<\/p>\n

Listerie v ku\u0159ec\u00edm mase dTest v\u016fbec nena\u0161el. Kampylobakterie se objevily pouze v jedin\u00e9m p\u0159\u00edpad\u011b \u0159\u00edzk\u016f zna\u010dky Karapetjan, nav\u00edc v mal\u00e9m mno\u017estv\u00ed. St\u0159evn\u00ed bacily Escherichia coli byly p\u0159\u00edtomny ve \u010dty\u0159ech masech. Nejv\u00edce jich laborato\u0159 napo\u010d\u00edtala u \u0159\u00edzk\u016f zna\u010dky Albert. Koagul\u00e1zopozitivn\u00ed stafylokoky objevil dTest v mal\u00e9m mno\u017estv\u00ed u t\u0159\u00ed zna\u010dek \u2013 Billa\/Voc\u00edlka, Karapetjan a Coco Rico. V \u017e\u00e1dn\u00e9m z uveden\u00fdch p\u0159\u00edpad\u016f v\u0161ak nebyly n\u00e1lezy znepokojiv\u00e9.<\/p>\n

\u0158ada spot\u0159ebitel\u016f se ku\u0159ec\u00edmu masu vyh\u00fdb\u00e1, proto\u017ee v\u011b\u0159\u00ed, \u017ee ku\u0159ec\u00ed maso je pln\u00e9 antibiotik. \u201ePomoc\u00ed chemick\u00fdch a mikrobiologick\u00fdch test\u016f jsme prov\u011b\u0159ili v\u00fdskyt antibiotik ze skupiny sulfonamid\u016f, tetracyklin\u016f, beta-laktam\u016f, chinolon\u016f a makrolid\u016f. \u017d\u00e1dn\u00e1 ze zkou\u0161ek ani v jednom p\u0159\u00edpad\u011b p\u0159\u00edtomnost antibiotik v ku\u0159ec\u00edm mase neodhalila,\u201c<\/em> konstatuje Jan Mary\u0161ka.<\/p>\n

B\u011bhem tepeln\u00e9 \u00fapravy se z masa uvol\u0148uje voda. Na to, aby n\u00e1m z velk\u00e9ho \u0159\u00edzku na p\u00e1nvi nez\u016fstal mal\u00fd utopen\u00fd kousek, dohl\u00ed\u017e\u00ed obchodn\u00ed norma. Podle n\u00ed sm\u00ed mno\u017estv\u00ed vody u ku\u0159ec\u00edch prsn\u00edch \u0159\u00edzk\u016f p\u0159evy\u0161ovat b\u00edlkoviny nejv\u00fd\u0161e 3,4kr\u00e1t. P\u0159edpis\u016fm v tomto ohledu nevyhov\u011bly zna\u010dky Lidl\/\u0158ezn\u00edkova porce a Albert, proto\u017ee obsahovaly 3,55kr\u00e1t v\u00edc vody ne\u017e b\u00edlkovin. P\u0159ehled testovan\u00fdch ku\u0159ec\u00edch \u0159\u00edzk\u016f najdete na webu\u00a0 www.dtest.cz. Kompletn\u00ed v\u00fdsledky testu p\u0159ineslo \u010dervencov\u00e9 vyd\u00e1n\u00ed \u010dasopisu dTest.<\/p>\n

Rady dTestu pro prevenci n\u00e1kaz z masa:<\/strong><\/p>\n

Na n\u00e1kup masa cho\u010fte s termota\u0161kou, cestu dom\u016f zbyte\u010dn\u011b neprotahujte a doma maso co nejd\u0159\u00edve ulo\u017ete do lednice. Teplota v chladni\u010dce by nem\u011bla b\u00fdt vy\u0161\u0161\u00ed ne\u017e 7 \u00b0C.<\/em><\/p>\n

Maso nechte v mikrotenov\u00e9m s\u00e1\u010dku, aby se zamezilo p\u0159\u00edpadn\u00e9mu skap\u00e1v\u00e1n\u00ed voln\u00e9 tekutiny, kter\u00e1 by mohla kontaminovat plochy chladni\u010dky \u010di mrazni\u010dky a v nich um\u00edst\u011bn\u00e9 potraviny.<\/em><\/p>\n

Se syrov\u00fdm ku\u0159ec\u00edm masem zach\u00e1zejte opatrn\u011b, dodr\u017eujte p\u0159\u00edsnou hygienu v kuchyni. P\u0159i pr\u00e1ci s masem jsou nejbezpe\u010dn\u011bj\u0161\u00ed jednor\u00e1zov\u00e9 pap\u00edrov\u00e9 ut\u011brky a jednor\u00e1zov\u00e9 chirurgick\u00e9 rukavice.<\/em><\/p>\n

Na kr\u00e1jen\u00ed syrov\u00e9ho masa pou\u017e\u00edvejte prk\u00e9nko a no\u017ee, kter\u00fdmi nebudete kr\u00e1jet jin\u00e9 druhy potravin. Ve\u0161ker\u00e9 \u201emasn\u00e9\u201c n\u00e1stroje a pracovn\u00ed desku stolu co nejd\u0159\u00edve po pr\u00e1ci d\u016fkladn\u011b omyjte horkou vodou a prost\u0159edkem na n\u00e1dob\u00ed. Tot\u00e9\u017e plat\u00ed i pro ruce.<\/em><\/p>\n

Salmonela zahyne, kdy\u017e na ni p\u016fsob\u00ed teplota nad 70 stup\u0148\u016f po dobu nejm\u00e9n\u011b deseti minut. Tepeln\u00e1 \u00faprava ku\u0159ete mus\u00ed b\u00fdt takov\u00e1, aby bylo maso v cel\u00e9m rozsahu, tedy i u kost\u00ed, d\u016fkladn\u011b prope\u010deno \u010di prova\u0159eno.<\/em><\/p>\n

Text a foto: dTEST<\/strong><\/p>\n