"Escherichia coli. Skupiny E. coli a jejich v\u00FDznam z pohledu bezpe\u010Dnosti masa"@cs . . "Escherichia coli. Skupiny E. coli a jejich v\u00FDznam z pohledu bezpe\u010Dnosti masa" . . "Escherichia coli. Skupiny E. coli a jejich v\u00FDznam z pohledu bezpe\u010Dnosti masa"@cs . "RIV/62157124:16270/14:43873045!RIV15-MSM-16270___" . "25" . "16270" . "serotype; food safety; monitoring; meat products; meat; verotoxin; shiga toxin; foodborne diseases"@en . . . . . . "7"^^ . "Escherichia coli: characteristics and importance in meat processing"@en . . "I" . "6" . "RIV/62157124:16270/14:43873045" . "1210-4086" . . "Maso" . "Escherichia coli. Skupiny E. coli a jejich v\u00FDznam z pohledu bezpe\u010Dnosti masa" . . . "14975" . . . "CZ - \u010Cesk\u00E1 republika" . "1"^^ . "Escherichia coli je komenz\u00E1ln\u00ED bakterie, kter\u00E1 se vyskytuje b\u011B\u017En\u011B v p\u0159\u00EDrod\u011B v\u010Detn\u011B tlust\u00E9ho st\u0159eva \u010Dlov\u011Bka. P\u0159\u00EDtomnost E. coli (a i dal\u0161\u00EDch p\u0159\u00EDbuzn\u00FDch mikroorganism\u016F) b\u00FDv\u00E1 indik\u00E1torem fek\u00E1ln\u00EDho zne\u010Dist\u011Bn\u00ED a poru\u0161en\u00ED hygienick\u00E9 k\u00E1zn\u011B v potravin\u00E1\u0159sk\u00FDch provozech. Sou\u010Dasn\u011B \u0159ada kmen\u016F E. coli je patogenn\u00ED jak pro zv\u00ED\u0159ata, tak i pro \u010Dlov\u011Bka a jsou pops\u00E1ny jako p\u016Fvodci aliment\u00E1rn\u00EDch onemocn\u011Bn\u00ED. Tyto patogenn\u00ED E. coli se d\u011Bl\u00ED do 6 skupin: enteropatogenn\u00ED (EPEC), enteroinvazivn\u00ED (EIEC), enterotoxigenn\u00ED (ETEC), enterohemoragick\u00E9 (EHEC), enteroagregativn\u00ED (EAgEC) E. coli a difuzn\u011B adherentn\u00ED (DAEC). Mezi nejd\u016Fle\u017Eit\u011Bj\u0161\u00ED skupinu rodu E. coli pat\u0159\u00ED verocytoxigenn\u00ED E. coli, kter\u00E9 jsou charakterizovan\u00E9 schopnost\u00ED produkovat toxiny zn\u00E1m\u00E9 pod n\u00E1zvem Shiga-like toxin. V\u00FDznamn\u00FDm zdrojem verotoxigenn\u00EDch kmen\u016F E. coli je p\u0159edev\u0161\u00EDm skot. V\u00FDskyt verotoxigenn\u00EDch kmen\u016F E. coli ve st\u0159evn\u00EDm obsahu skotu je velmi rozd\u00EDln\u00FD a \u0159ada studi\u00ED uv\u00E1d\u00ED r\u016Fznou prevalenci t\u011Bchto kmen\u016F. Onemocn\u011Bn\u00ED \u010Dlov\u011Bka zp\u016Fsoben\u00E9 VTEC nej\u010Dast\u011Bji vyvolan\u00E9 s\u00E9rotypem O157:H7, je nej\u010Dast\u011Bji zp\u016Fsobeno konzumac\u00ED kontaminovan\u00E9ho syrov\u00E9ho nebo nedostate\u010Dn\u011B tepeln\u011B opracovan\u00E9ho, p\u0159edev\u0161\u00EDm hov\u011Bz\u00EDho masa, masn\u00FDch v\u00FDrobk\u016F, pit\u00EDm nepasterovan\u00E9ho ml\u00E9ka nebo konzumac\u00ED s\u00FDr\u016F vyroben\u00FDch z nepasterovan\u00E9ho ml\u00E9ka. Celkov\u00FDm probl\u00E9mem p\u0159i porovn\u00E1v\u00E1n\u00ED v\u00FDskytu onemocn\u011Bn\u00ED a hodnocen\u00ED rizik je nedostatek srovnateln\u00FDch dat. V n\u011Bkter\u00FDch zem\u00EDch jsou syst\u00E9my monitoringu zavedeny, ale nen\u00ED z\u00E1vazn\u00E1 jednotn\u00E1 metodika odb\u011Bru vzork\u016F, syst\u00E9mu jejich vy\u0161et\u0159ovan\u00ED a vyhodnocov\u00E1n\u00ED v\u00FDsledk\u016F."@cs . "Escherichia coli is a commensal intestinal bacterium which is also wide spread in environment. Presence of E. coli (and of other related microorganisms) is habitually used as an indicator of fecal contamination and violation of hygienic rules in food processing facilities. However, many strains of E. coli are pathogenic for animals and humans and are recognized as causative agents of alimentary diseases. These pathogenic E. coli strains are divided into 6 groups: enteropathogenic (EPEC), enteroinvasive (EIEC), enterotoxigenic (ETEC), enterohemorrhagic (EHEC), enteroaggregative (EAgEC) and diffusely adherent (DAEC) strains. One of the most significant groups is represented by verotoxigenic E. coli strains (VTEC) characterized by their ability to produce toxins known as Shiga-like toxins. Cattle are regarded as a very significant source of verotoxigenic strains; however, incidence of verotoxigenic E. coli in bovine intestinal content is very variable and reported prevalences vary in a wide range. Human disease caused by VTEC (most commonly by serotype O157:H7) is most frequently caused by consumption of contaminated raw or insufficiently thermally processed beef, meat products, raw milk or cheeses made from unpasteurized milk. The most problematic for comparison of disease incidence and risk analysis in general is the lack of comparable data. In some countries a monitoring system is implemented, but there's no standardized sampling method or a standardized system for sample analysis and assessment."@en . . "Escherichia coli je komenz\u00E1ln\u00ED bakterie, kter\u00E1 se vyskytuje b\u011B\u017En\u011B v p\u0159\u00EDrod\u011B v\u010Detn\u011B tlust\u00E9ho st\u0159eva \u010Dlov\u011Bka. P\u0159\u00EDtomnost E. coli (a i dal\u0161\u00EDch p\u0159\u00EDbuzn\u00FDch mikroorganism\u016F) b\u00FDv\u00E1 indik\u00E1torem fek\u00E1ln\u00EDho zne\u010Dist\u011Bn\u00ED a poru\u0161en\u00ED hygienick\u00E9 k\u00E1zn\u011B v potravin\u00E1\u0159sk\u00FDch provozech. Sou\u010Dasn\u011B \u0159ada kmen\u016F E. coli je patogenn\u00ED jak pro zv\u00ED\u0159ata, tak i pro \u010Dlov\u011Bka a jsou pops\u00E1ny jako p\u016Fvodci aliment\u00E1rn\u00EDch onemocn\u011Bn\u00ED. Tyto patogenn\u00ED E. coli se d\u011Bl\u00ED do 6 skupin: enteropatogenn\u00ED (EPEC), enteroinvazivn\u00ED (EIEC), enterotoxigenn\u00ED (ETEC), enterohemoragick\u00E9 (EHEC), enteroagregativn\u00ED (EAgEC) E. coli a difuzn\u011B adherentn\u00ED (DAEC). Mezi nejd\u016Fle\u017Eit\u011Bj\u0161\u00ED skupinu rodu E. coli pat\u0159\u00ED verocytoxigenn\u00ED E. coli, kter\u00E9 jsou charakterizovan\u00E9 schopnost\u00ED produkovat toxiny zn\u00E1m\u00E9 pod n\u00E1zvem Shiga-like toxin. V\u00FDznamn\u00FDm zdrojem verotoxigenn\u00EDch kmen\u016F E. coli je p\u0159edev\u0161\u00EDm skot. V\u00FDskyt verotoxigenn\u00EDch kmen\u016F E. coli ve st\u0159evn\u00EDm obsahu skotu je velmi rozd\u00EDln\u00FD a \u0159ada studi\u00ED uv\u00E1d\u00ED r\u016Fznou prevalenci t\u011Bchto kmen\u016F. Onemocn\u011Bn\u00ED \u010Dlov\u011Bka zp\u016Fsoben\u00E9 VTEC nej\u010Dast\u011Bji vyvolan\u00E9 s\u00E9rotypem O157:H7, je nej\u010Dast\u011Bji zp\u016Fsobeno konzumac\u00ED kontaminovan\u00E9ho syrov\u00E9ho nebo nedostate\u010Dn\u011B tepeln\u011B opracovan\u00E9ho, p\u0159edev\u0161\u00EDm hov\u011Bz\u00EDho masa, masn\u00FDch v\u00FDrobk\u016F, pit\u00EDm nepasterovan\u00E9ho ml\u00E9ka nebo konzumac\u00ED s\u00FDr\u016F vyroben\u00FDch z nepasterovan\u00E9ho ml\u00E9ka. Celkov\u00FDm probl\u00E9mem p\u0159i porovn\u00E1v\u00E1n\u00ED v\u00FDskytu onemocn\u011Bn\u00ED a hodnocen\u00ED rizik je nedostatek srovnateln\u00FDch dat. V n\u011Bkter\u00FDch zem\u00EDch jsou syst\u00E9my monitoringu zavedeny, ale nen\u00ED z\u00E1vazn\u00E1 jednotn\u00E1 metodika odb\u011Bru vzork\u016F, syst\u00E9mu jejich vy\u0161et\u0159ovan\u00ED a vyhodnocov\u00E1n\u00ED v\u00FDsledk\u016F." . . "[7889DCF5F57A]" . "Escherichia coli: characteristics and importance in meat processing"@en . . "1"^^ . . "Steinhauserov\u00E1, Iva" . . .