{"id":326306,"date":"2024-10-23T08:43:29","date_gmt":"2024-10-23T07:43:29","guid":{"rendered":"https:\/\/zakrasnejsivimperk.cz\/?p=326306"},"modified":"2024-10-23T08:43:29","modified_gmt":"2024-10-23T07:43:29","slug":"z-prvni-ruky-vice-nez-tretina-hygieniky-kontrolovanych-jidel-presahla-limity-karcinogenniho-akrylamidu","status":"publish","type":"post","link":"https:\/\/zakrasnejsivimperk.cz\/?p=326306","title":{"rendered":"Z PRVN\u00cd RUKY: V\u00edce ne\u017e t\u0159etina hygieniky kontrolovan\u00fdch j\u00eddel p\u0159es\u00e1hla limity karcinogenn\u00edho akrylamidu"},"content":{"rendered":"
\"\"Nevhodn\u00e1 technologick\u00e1 p\u0159\u00edprava m\u016f\u017ee b\u00fdt p\u0159\u00ed\u010dinnou nadlimitn\u00edho mno\u017estv\u00ed akrylamidu, kter\u00e9 zjistili hygienici v 35,6 % z\u00a0celkem 160 odebran\u00fdch vzork\u016f\u00a0<\/b>pokrm\u016f z\u00a0restaura\u010dn\u00edch za\u0159\u00edzen\u00ed. Sledovan\u00e1 j\u00eddla byla p\u0159ipravov\u00e1na pomoc\u00ed sma\u017een\u00ed nebo pe\u010den\u00ed, co\u017e je proces podporuj\u00edc\u00ed tvorbu akrylamidu. Ten je pova\u017eov\u00e1n za potenci\u00e1ln\u00ed karcinogen a neurotoxin, co\u017e znamen\u00e1, \u017ee dlouhodob\u00e1 expozice m\u016f\u017ee zvy\u0161ovat riziko rakoviny a\u00a0po\u0161kozen\u00ed nervov\u00e9ho syst\u00e9mu.<\/b><\/h6>\n

Krajsk\u00e9 hygienick\u00e9 stanice (KHS) uskute\u010dnily v obdob\u00ed od 15. dubna do 15. \u010dervna 2024 kontroln\u00ed akci zam\u011b\u0159enou na sledov\u00e1n\u00ed p\u0159\u00edtomnosti akrylamidu ve vybran\u00fdch pokrmech, kter\u00e9 byly p\u0159ipravov\u00e1ny pomoc\u00ed sma\u017een\u00ed nebo pe\u010den\u00ed, co\u017e jsou procesy podporuj\u00edc\u00ed tvorbu akrylamidu. \u0160lo o tepl\u00e9 pokrmy, cukr\u00e1rensk\u00e9 a peka\u0159sk\u00e9 v\u00fdrobky a d\u00e1le sma\u017een\u00e9 bramborov\u00e9 chipsy.\u00a0<\/b>C\u00edlem bylo zjistit, zda tyto potraviny spl\u0148uj\u00ed tzv. porovn\u00e1vac\u00ed hodnoty. Porovn\u00e1vac\u00ed hodnoty jsou konkr\u00e9tn\u00ed limity pro akrylamid u jednotliv\u00fdch druh\u016f potravin, kter\u00e9 jsou stanoveny na\u0159\u00edzen\u00edm Komise (EU) 2017\/2158, kter\u00fdm se stanov\u00ed zm\u00edr\u0148uj\u00edc\u00ed opat\u0159en\u00ed a porovn\u00e1vac\u00ed hodnoty pro sn\u00ed\u017een\u00ed p\u0159\u00edtomnosti akrylamidu v potravin\u00e1ch.<\/p>\n

\u201eNa z\u00e1klad\u011b c\u00edlen\u00e9ho \u00fakolu hygienici provedli 156 kontrol v provozovn\u00e1ch stravovac\u00edch slu\u017eeb, odebrali v\u00a0nich 160 vzork\u016f potravin k\u00a0laboratorn\u00edmu vy\u0161et\u0159en\u00ed. Nejv\u011bt\u0161\u00ed po\u010det zkouman\u00fdch j\u00eddel byl z\u00a0kategorie tepl\u00fdch pokrm\u016f. Ve stanoven\u00fdch krit\u00e9ri\u00edch nevyhov\u011blo z po\u010dtu 120 vzork\u016f celkem 47 vzork\u016f, tj. 39,1 % vzork\u016f.\u00a0<\/i>V\u00fdsledky kontrol celkov\u011b uk\u00e1zaly na pot\u0159ebu systematick\u00e9 edukace stravovac\u00edch za\u0159\u00edzen\u00ed v nakl\u00e1d\u00e1n\u00ed s potravinami p\u0159i jejich zpracov\u00e1n\u00ed a \u00faprav\u011b,<\/i>\u201c<\/i>\u00a0shrnuje v\u00fdsledky hlavn\u00ed hygieni\u010dka a \u0159editelka St\u00e1tn\u00edho zdravotn\u00edho \u00fastavu Barbora Mackov\u00e1.<\/p>\n

Kontrolou ale pro\u0161ly i cukr\u00e1rensk\u00e9 v\u00fdrobky, kdy u t\u011bchto odebran\u00fdch vzork\u016f nebyly shled\u00e1ny nadlimitn\u00ed hodnoty akrylamidu. Laborato\u0159e zkontrolovaly i v\u00fdrobky z\u00a0obilovin a v\u0161echny tyto v\u00fdrobky takt\u00e9\u017e vyhov\u011bly stanoven\u00fdm limit\u016fm. U\u00a0pek\u00e1rensk\u00fdch v\u00fdrobk\u016f nevyhov\u011blo p\u0159es 15 %. Vysok\u00e9 procento, tj. 80 % nevyhovuj\u00edc\u00edch vzork\u016f, bylo zaznamen\u00e1no u sma\u017een\u00fdch bramborov\u00fdch chips\u016f. Nutno dodat, \u017ee v\u00fdsledky u t\u00e9to skupiny pokrm\u016f mohou b\u00fdt zkresleny kv\u016fli mal\u00e9mu po\u010dtu odebran\u00fdch vzork\u016f (5).<\/p>\n

\u201eP\u0159\u00edtomnost akrylamidu b\u00fdv\u00e1 \u010dasto spojov\u00e1na s intenzivn\u011b hn\u011bdou nebo p\u0159ip\u00e1lenou barvou u n\u011bkter\u00fdch potravin, kter\u00e9 byly vystaveny vysok\u00fdm teplot\u00e1m p\u0159i sma\u017een\u00ed nebo pe\u010den\u00ed. P\u0159i p\u0159\u00edprav\u011b j\u00eddel se proto vyh\u00fdbejte nadm\u011brn\u00e9mu sma\u017een\u00ed nebo pe\u010den\u00ed potravin bohat\u00fdch na sacharidy, jako jsou brambory a obiloviny. P\u0159i vysok\u00fdch teplot\u00e1ch nad 120 \u00b0C a n\u00edzk\u00e9 vlhkosti m\u016f\u017ee v t\u011bchto potravin\u00e1ch akrylamid vznikat. Proto je vhodn\u00e9 volit \u0161etrn\u011bj\u0161\u00ed zp\u016fsoby p\u0159\u00edpravy, nap\u0159\u00edklad va\u0159en\u00ed nebo du\u0161en\u00ed, a db\u00e1t na to, aby j\u00eddlo nebylo nadm\u011brn\u011b ope\u010den\u00e9 \u010di p\u0159ip\u00e1len\u00e9,\u201c<\/em> dod\u00e1v\u00e1 \u0159editel odboru ochrany ve\u0159ejn\u00e9ho zdrav\u00ed Ministerstva zdravotnictv\u00ed Maty\u00e1\u0161 Fo\u0161um.<\/p>\n

Tam, kde se vzorky uk\u00e1zaly jako nevyhovuj\u00edc\u00ed, hygienici n\u00e1sledn\u011b probrali s\u00a0provozovateli potravin\u00e1\u0159sk\u00fdch podnik\u016f spr\u00e1vn\u00fd postup vedouc\u00ed k\u00a0omezen\u00ed tvorby akrylamid\u016f b\u011bhem p\u0159\u00edpravy konkr\u00e9tn\u00edho pokrmu. Jde p\u0159edev\u0161\u00edm o teplotu a \u010das kone\u010dn\u00e9 p\u0159\u00edpravy nebo \u00fapravu doby pe\u010den\u00ed\/sma\u017een\u00ed.<\/p>\n

D\u016fle\u017eit\u00fdm krokem KHS bude pokra\u010dov\u00e1n\u00ed a roz\u0161\u00ed\u0159en\u00ed kontroln\u00ed \u010dinnosti, aby bylo mo\u017en\u00e9 zajistit dlouhodob\u00e9 zlep\u0161en\u00ed situace v\u00a0souvislosti s\u00a0doporu\u010den\u00fdm mno\u017estv\u00edm akrylamidu v potravin\u00e1ch a ochranu spot\u0159ebitel\u016f ve spojen\u00ed s\u00a0edukac\u00ed provozovatel\u016f stravovac\u00edch slu\u017eeb. Podpora inovativn\u00edch technologi\u00ed a postup\u016f p\u0159\u00edpravy pokrm\u016f m\u016f\u017ee tak\u00e9 v\u00fdrazn\u011b p\u0159isp\u011bt ke sn\u00ed\u017een\u00ed rizika vzniku akrylamidu.<\/p>\n

(tz-mz)<\/strong><\/p>\n

\n

 <\/p>\n

Informujeme:<\/h6>\n

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Nemocnice \u010cesk\u00e9 Bud\u011bjovice zav\u00e1d\u00ed Compliance Management Syst\u00e9m<\/a><\/h4>\n

Dozor v restaurac\u00edch, kav\u00e1rn\u00e1ch, barech a nad prodejem psychomodula\u010dn\u00edch l\u00e1tek bude zaji\u0161tovat St\u00e1tn\u00ed zem\u011bd\u011blsk\u00e1 a potravin\u00e1\u0159sk\u00e1 inspekce<\/a><\/h4>\n

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Pl\u00e1novan\u00fd protest praktik\u016f se ru\u0161\u00ed. Ministerstvo se s jejich z\u00e1stupci dohodlo na podob\u011b \u00fahradov\u00e9 vyhl\u00e1\u0161ky pro rok 2025<\/a><\/h4>\n

Lesy \u010cR za\u010daly hodnotit nab\u00eddky podan\u00e9 v lesnick\u00e9m tendru 2025+<\/a><\/h4>\n

MPSV vyplatilo 1,2 mld. K\u010d na zv\u00fd\u0161en\u00ed zam\u011bstnanosti znev\u00fdhodn\u011bn\u00fdch osob. Zda jim podpora skute\u010dn\u011b pomohla, ale nelze vyhodnotit<\/a><\/h4>\n

Nov\u00e9 \u010dl\u00e1nky na webu Den\u00edku TO \u2013 20. \u0159\u00edjna 2024<\/a><\/h4>\n

P\u0158E\u010cT\u011aTE SI U N\u00c1S: Den\u00edk Metro \u2013 21. \u0159\u00edjna 2024<\/a><\/h4>\n
\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Nevhodn\u00e1 technologick\u00e1 <\/p>\n","protected":false},"author":2,"featured_media":326307,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[70],"tags":[],"jetpack_featured_media_url":"https:\/\/zakrasnejsivimperk.cz\/wp-content\/uploads\/2024\/10\/22\/z-ruky-mz.jpg","_links":{"self":[{"href":"https:\/\/zakrasnejsivimperk.cz\/index.php?rest_route=\/wp\/v2\/posts\/326306"}],"collection":[{"href":"https:\/\/zakrasnejsivimperk.cz\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/zakrasnejsivimperk.cz\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/zakrasnejsivimperk.cz\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/zakrasnejsivimperk.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=326306"}],"version-history":[{"count":2,"href":"https:\/\/zakrasnejsivimperk.cz\/index.php?rest_route=\/wp\/v2\/posts\/326306\/revisions"}],"predecessor-version":[{"id":326331,"href":"https:\/\/zakrasnejsivimperk.cz\/index.php?rest_route=\/wp\/v2\/posts\/326306\/revisions\/326331"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/zakrasnejsivimperk.cz\/index.php?rest_route=\/wp\/v2\/media\/326307"}],"wp:attachment":[{"href":"https:\/\/zakrasnejsivimperk.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=326306"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/zakrasnejsivimperk.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=326306"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/zakrasnejsivimperk.cz\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=326306"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}