"2" . "V\u00FD\u017Eiva a potraviny" . . "18709" . "1"^^ . . "Foodborne intoxication threatens consumer health and is a condition resulting from foodborne diseases. Toxins present in food, produced as metabolic products of the pathogenic bacteria, cause these diseases. Staphylococcus aureus, Bacillus cereus and Clostridium botulinum are among the major foodborne intoxication producers. In practice, the most frequently used methods are immunological (ELISA, ELFA, Reversed Passive Latex Agglutination) and molecular (PCR). Physico-chemical methods or biological experiments also identify bacterial toxins in food. The issue of the absence of bacterial toxins is addressed in Regulation (EC) No 2073/2005 on microbiological criteria for foodstuffs."@en . "HACCP - aktu\u00E1ln\u00ED normativn\u00ED a legislativn\u00ED p\u0159edpisy a jejich v\u00FDvoj"@cs . "[ADFAADD38149]" . . "S" . "16270" . "HACCP - aktu\u00E1ln\u00ED normativn\u00ED a legislativn\u00ED p\u0159edpisy a jejich v\u00FDvoj" . . . "CZ - \u010Cesk\u00E1 republika" . . . . "RIV/62157124:16270/14:43872907!RIV15-MSM-16270___" . "Necidov\u00E1, Lenka" . "Aliment\u00E1rn\u00ED intoxikace p\u0159edstavuj\u00ED v\u00FDznamnou skupinu onemocn\u011Bn\u00ED z potravin ohro\u017Euj\u00EDc\u00ED zdrav\u00ED konzument\u016F. P\u0159\u00ED\u010Dinou vzniku onemocn\u011Bn\u00ED jsou toxiny p\u0159\u00EDtomn\u00E9 v potravin\u011B, kter\u00E9 vznikaj\u00ED jako metabolick\u00E9 produkty p\u0159i mno\u017Een\u00ED patogenn\u00EDch bakteri\u00ED. Mezi v\u00FDznamn\u00E9 p\u016Fvodce aliment\u00E1rn\u00EDch intoxikac\u00ED se \u0159ad\u00ED Staphylococcus aureus, Bacillus cereus a Clostridium botulinum. V praxi se nej\u010Dast\u011Bji vyu\u017E\u00EDvaj\u00ED metody imunologick\u00E9 (ELISA, ELFA, reverzn\u00ED pasivn\u00ED latexov\u00E1 aglutinace) a molekul\u00E1rn\u011B biologick\u00E9 (PCR). Lze vyu\u017E\u00EDt i metody fyzik\u00E1ln\u011B-chemick\u00E9 nebo biologick\u00FD pokus. Problematiku nep\u0159\u00EDtomnosti bakteri\u00E1ln\u00EDch toxin\u016F v potravin\u00E1ch \u0159e\u0161\u00ED na\u0159\u00EDzen\u00ED (ES) \u010D. 2073/2005 o mikrobiologick\u00FDch krit\u00E9ri\u00EDch pro potraviny." . "HACCP - aktu\u00E1ln\u00ED normativn\u00ED a legislativn\u00ED p\u0159edpisy a jejich v\u00FDvoj"@cs . "HACCP - aktu\u00E1ln\u00ED normativn\u00ED a legislativn\u00ED p\u0159edpisy a jejich v\u00FDvoj" . . "HACCP Legislation and Standards - History and Present Application"@en . . "1211-846X" . "2"^^ . . "Standards; Legislation; HACCP"@en . "Aliment\u00E1rn\u00ED intoxikace p\u0159edstavuj\u00ED v\u00FDznamnou skupinu onemocn\u011Bn\u00ED z potravin ohro\u017Euj\u00EDc\u00ED zdrav\u00ED konzument\u016F. P\u0159\u00ED\u010Dinou vzniku onemocn\u011Bn\u00ED jsou toxiny p\u0159\u00EDtomn\u00E9 v potravin\u011B, kter\u00E9 vznikaj\u00ED jako metabolick\u00E9 produkty p\u0159i mno\u017Een\u00ED patogenn\u00EDch bakteri\u00ED. Mezi v\u00FDznamn\u00E9 p\u016Fvodce aliment\u00E1rn\u00EDch intoxikac\u00ED se \u0159ad\u00ED Staphylococcus aureus, Bacillus cereus a Clostridium botulinum. V praxi se nej\u010Dast\u011Bji vyu\u017E\u00EDvaj\u00ED metody imunologick\u00E9 (ELISA, ELFA, reverzn\u00ED pasivn\u00ED latexov\u00E1 aglutinace) a molekul\u00E1rn\u011B biologick\u00E9 (PCR). Lze vyu\u017E\u00EDt i metody fyzik\u00E1ln\u011B-chemick\u00E9 nebo biologick\u00FD pokus. Problematiku nep\u0159\u00EDtomnosti bakteri\u00E1ln\u00EDch toxin\u016F v potravin\u00E1ch \u0159e\u0161\u00ED na\u0159\u00EDzen\u00ED (ES) \u010D. 2073/2005 o mikrobiologick\u00FDch krit\u00E9ri\u00EDch pro potraviny."@cs . "69" . . "RIV/62157124:16270/14:43872907" . "1"^^ . . "HACCP Legislation and Standards - History and Present Application"@en . .