"Crocodile meat and potential health risks associated with its consumption"@en . "2"^^ . "Klanicov\u00E1, Barbora" . "1210-4086" . "V \u010Cesk\u00E9 republice vstoupila v platnost nov\u00E1 vyhl\u00E1\u0161ka, kter\u00E1 umo\u017E\u0148uje chovat, por\u00E1\u017Eet a zpracov\u00E1vat krokod\u00FDly na maso jako jate\u010Dn\u00E1 zv\u00ED\u0159ata. Farmov\u00FD chov krokod\u00FDl\u016F je roz\u0161\u00ED\u0159en zejm\u00E9na v Africe, Asii, Austr\u00E1lii a Severn\u00ED Americe, v Evrop\u011B je sp\u00ED\u0161e v\u00FDjime\u010Dn\u00FD. Rizika konzumace krokod\u00FDl\u00EDho masa spo\u010D\u00EDvaj\u00ED v mo\u017En\u00E9 p\u0159\u00EDtomnosti zejm\u00E9na bakteri\u00E1ln\u00EDch a parazit\u00E1rn\u00EDch agens. Krokod\u00FDli jsou v\u00FDznamn\u00FDm rezervo\u00E1rem bakteri\u00ED rodu Salmonella, kter\u00E9 mohou b\u00FDt n\u00E1sledn\u011B p\u0159\u00EDtomny v jejich mase. Z parazit\u00E1rn\u00EDch agens je pozornost v\u011Bnov\u00E1na zejm\u00E9na p\u0159\u00EDtomnosti trichinel, Spirometra spp., Anisakis spp. a z\u00E1stupc\u016Fm jazy\u010Dnatek (Pentastomida). Ve srovn\u00E1n\u00ED s jin\u00FDmi druhy mas m\u00E1 krokod\u00FDl\u00ED maso pom\u011Brn\u011B n\u00EDzk\u00FD obsah tuku a sod\u00EDku, nutri\u010Dn\u011B p\u0159\u00EDzniv\u00FD je vysok\u00FD obsah b\u00EDlkovin a polynenasycen\u00FDch mastn\u00FDch kyselin. I kdy\u017E m\u00E1 chov krokod\u00FDl\u016F sv\u00E1 specifika, stejn\u011B jako u jin\u00FDch jate\u010Dn\u00FDch zv\u00ED\u0159at je z\u00E1sadn\u00ED dodr\u017Eov\u00E1n\u00ED spr\u00E1vn\u00E9 hygienick\u00E9 a v\u00FDrobn\u00ED praxe a z\u00E1sad HACCP b\u011Bhem chovu, por\u00E1\u017Eky a zpracov\u00E1n\u00ED masa."@cs . . "Krokod\u00FDl\u00ED maso a potenci\u00E1ln\u00ED rizika jeho konzumace" . "crocodile farming; crocodile meat; public health; Salmonella spp.; parasites; composition of crocodile meat"@en . . . "5"^^ . . "Lorencov\u00E1, Alena" . "Krokod\u00FDl\u00ED maso a potenci\u00E1ln\u00ED rizika jeho konzumace"@cs . . . "83806" . "Krokod\u00FDl\u00ED maso a potenci\u00E1ln\u00ED rizika jeho konzumace"@cs . . "P(ED0006/01/01), P(QJ1210113), Z(MZE0002716202)" . "CZ - \u010Cesk\u00E1 republika" . "Crocodile meat and potential health risks associated with its consumption"@en . "V \u010Cesk\u00E9 republice vstoupila v platnost nov\u00E1 vyhl\u00E1\u0161ka, kter\u00E1 umo\u017E\u0148uje chovat, por\u00E1\u017Eet a zpracov\u00E1vat krokod\u00FDly na maso jako jate\u010Dn\u00E1 zv\u00ED\u0159ata. Farmov\u00FD chov krokod\u00FDl\u016F je roz\u0161\u00ED\u0159en zejm\u00E9na v Africe, Asii, Austr\u00E1lii a Severn\u00ED Americe, v Evrop\u011B je sp\u00ED\u0161e v\u00FDjime\u010Dn\u00FD. Rizika konzumace krokod\u00FDl\u00EDho masa spo\u010D\u00EDvaj\u00ED v mo\u017En\u00E9 p\u0159\u00EDtomnosti zejm\u00E9na bakteri\u00E1ln\u00EDch a parazit\u00E1rn\u00EDch agens. Krokod\u00FDli jsou v\u00FDznamn\u00FDm rezervo\u00E1rem bakteri\u00ED rodu Salmonella, kter\u00E9 mohou b\u00FDt n\u00E1sledn\u011B p\u0159\u00EDtomny v jejich mase. Z parazit\u00E1rn\u00EDch agens je pozornost v\u011Bnov\u00E1na zejm\u00E9na p\u0159\u00EDtomnosti trichinel, Spirometra spp., Anisakis spp. a z\u00E1stupc\u016Fm jazy\u010Dnatek (Pentastomida). Ve srovn\u00E1n\u00ED s jin\u00FDmi druhy mas m\u00E1 krokod\u00FDl\u00ED maso pom\u011Brn\u011B n\u00EDzk\u00FD obsah tuku a sod\u00EDku, nutri\u010Dn\u011B p\u0159\u00EDzniv\u00FD je vysok\u00FD obsah b\u00EDlkovin a polynenasycen\u00FDch mastn\u00FDch kyselin. I kdy\u017E m\u00E1 chov krokod\u00FDl\u016F sv\u00E1 specifika, stejn\u011B jako u jin\u00FDch jate\u010Dn\u00FDch zv\u00ED\u0159at je z\u00E1sadn\u00ED dodr\u017Eov\u00E1n\u00ED spr\u00E1vn\u00E9 hygienick\u00E9 a v\u00FDrobn\u00ED praxe a z\u00E1sad HACCP b\u011Bhem chovu, por\u00E1\u017Eky a zpracov\u00E1n\u00ED masa." . . . . "A new regulation on breeding, slaughtering and processing of crocodiles as slaughter animals came into force in the Czech Republic. Farm breeding of crocodiles is common especially in Africa, Asia, Australia and North America; it is rather unusual in Europe. Consumption of crocodile meat may pose a risk mainly by the possible presence of bacterial and parasitic agents. Crocodiles are significant reservoirs of Salmonella spp., which can be subsequently present in their meat. Among parasites, Trichinella spp., Spirometra spp., Anisakis spp. and Pentastomida are primarily of interest. From the nutritional point of view, crocodile meat is lower in fat and sodium in comparison with other meats. It has a higher content of proteins and polyunsaturated fatty acids. Even though the crocodile breeding comprises several specificities, it is crucial to meet the good hygiene and manufacturing practices and HACCP procedures at the farm and slaughterhouse level and during meat processing, the same as in the case of any other slaughter animals."@en . "24" . . . "3" . "[C2F464067CF7]" . . "RIV/00027162:_____/13:#0001012!RIV14-MZE-00027162" . . "Maso" . "Krokod\u00FDl\u00ED maso a potenci\u00E1ln\u00ED rizika jeho konzumace" . . . . . "2"^^ . . . . . . "RIV/00027162:_____/13:#0001012" .