V\u0161ichni jsme n\u011bkdy nechali j\u00eddlo p\u0159\u00edli\u0161 dlouho le\u017eet na kuchy\u0148sk\u00e9 lince. Ale co se stane, kdy\u017e ho nech\u00e1te venku del\u0161\u00ed dobu, t\u0159eba dva m\u011bs\u00edce? Toto fascinuj\u00edc\u00ed \u010dasosb\u011brn\u00e9 video od Temponauta odhaluje dramatickou prom\u011bnu, kterou ananas b\u011bhem t\u00e9to doby prod\u011bl\u00e1.<\/p>\n\n
Video ukazuje, jak ananas proch\u00e1z\u00ed rychl\u00fdm a viditeln\u00fdm procesem rozkladu. Zpo\u010d\u00e1tku ananas vypad\u00e1 \u010derstv\u011b a sv\u011b\u017ee, ale b\u011bhem n\u011bkolika dn\u00ed za\u010dne vadnout a ztr\u00e1cet barvu. Jak \u010das plyne, pl\u00edsn\u011b a bakterie kolonizuj\u00ed ovoce a zp\u016fsobuj\u00ed jeho hnilobu a rozklad. Kdysi sladk\u00fd a \u0161\u0165avnat\u00fd ananas se st\u00e1v\u00e1 l\u00edhn\u00ed mikroorganism\u016f a uvol\u0148uje odporn\u00fd z\u00e1pach.<\/p>\n\n
Rozklad ananasu je zp\u016fsoben r\u016fstem bakteri\u00ed a dal\u0161\u00edch mikroorganism\u016f. Tyto mikroby rozkl\u00e1daj\u00ed organickou hmotu ovoce a uvol\u0148uj\u00ed plyny a kapaliny, kter\u00e9 p\u0159isp\u00edvaj\u00ed k procesu hnit\u00ed. Video poskytuje detailn\u00ed pohled na tuto mikrobi\u00e1ln\u00ed aktivitu a ukazuje tvorbu pl\u00edsn\u00ed a rozklad tk\u00e1n\u00ed ananasu.<\/p>\n\n
Rychlost, kterou ananas shnije, z\u00e1vis\u00ed na n\u011bkolika faktorech, v\u010detn\u011b teploty, vlhkosti a p\u0159\u00edtomnosti mikroorganism\u016f. Ve videu je ananas um\u00edst\u011bn do tepl\u00e9ho a vlhk\u00e9ho prost\u0159ed\u00ed, co\u017e urychluje proces rozkladu. Za t\u011bchto podm\u00ednek ananas zcela shnije b\u011bhem dvou m\u011bs\u00edc\u016f.<\/p>\n\n
Konzumace zka\u017een\u00fdch potravin m\u016f\u017ee v\u00e9st k potravinov\u00fdm n\u00e1kaz\u00e1m, kter\u00e9 jsou zp\u016fsobeny bakteriemi, viry nebo parazity. Tyto nemoci se mohou pohybovat od lehk\u00fdch a\u017e po z\u00e1va\u017en\u00e9 a mohou zp\u016fsobovat p\u0159\u00edznaky, jako je nevolnost, zvracen\u00ed, pr\u016fjem a bolesti b\u0159icha. Je d\u016fle\u017eit\u00e9 dodr\u017eovat spr\u00e1vnou bezpe\u010dnost potravin, abyste se vyhnuli konzumaci zka\u017een\u00fdch potravin.<\/p>\n\n
Video tak\u00e9 obsahuje humornou nar\u00e1\u017eku na uchov\u00e1v\u00e1n\u00ed potravin v restaurac\u00edch McDonald’s. Zat\u00edmco ananas shnije rychle, video nazna\u010duje, \u017ee j\u00eddlo z McDonald’s m\u016f\u017ee z\u016fstat neporu\u0161en\u00e9 po del\u0161\u00ed dobu. To je pravd\u011bpodobn\u011b zp\u016fsobeno konzerva\u010dn\u00edmi l\u00e1tkami a p\u0159\u00edsadami pou\u017e\u00edvan\u00fdmi v potravin\u00e1ch McDonald’s, kter\u00e9 zpomaluj\u00ed proces rozkladu.<\/p>\n\n
Temponaut vytvo\u0159il s\u00e9rii \u010dasosb\u011brn\u00fdch vide\u00ed, kter\u00e1 ukazuj\u00ed rozklad r\u016fzn\u00fdch potravin, v\u010detn\u011b ban\u00e1n\u016f, meloun\u016f a hrozn\u016f. Tato videa poskytuj\u00ed jedine\u010dn\u00fd a pou\u010dn\u00fd pohled na p\u0159irozen\u00fd proces kazen\u00ed potravin. Pozorov\u00e1n\u00edm p\u0159em\u011bny t\u011bchto potravin v pr\u016fb\u011bhu \u010dasu m\u016f\u017eeme l\u00e9pe porozum\u011bt v\u00fdznamu bezpe\u010dnosti potravin a \u00faloze mikroorganism\u016f v \u017eivotn\u00edm prost\u0159ed\u00ed.<\/p>\n\n
\u010casosb\u011b\u017en\u00e9 video ananasu slou\u017e\u00ed jako p\u0159ipom\u00ednka d\u016fle\u017eitosti spr\u00e1vn\u00e9ho skladov\u00e1n\u00ed potravin. Nechat j\u00eddlo venku po del\u0161\u00ed dobu m\u016f\u017ee v\u00e9st k rychl\u00e9mu zka\u017een\u00ed a r\u016fstu \u0161kodliv\u00fdch bakteri\u00ed. Dodr\u017eov\u00e1n\u00edm spr\u00e1vn\u00fdch n\u00e1vyk\u016f v oblasti bezpe\u010dnosti potravin m\u016f\u017eeme sn\u00ed\u017eit riziko vzniku potravinov\u00fdch n\u00e1kaz a u\u017e\u00edvat si \u010derstv\u00e9 a v\u00fd\u017eivn\u00e9 potraviny.<\/p>","protected":false},"excerpt":{"rendered":"
Co se stane s ananasem b\u011bhem dvou m\u011bs\u00edc\u016f Kazen\u00ed potravin v akci V\u0161ichni jsme n\u011bkdy nechali j\u00eddlo p\u0159\u00edli\u0161 dlouho le\u017eet na kuchy\u0148sk\u00e9 lince. Ale co se stane, kdy\u017e ho nech\u00e1te…<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[628],"tags":[17838,17836,17837,17835,6532,624],"class_list":["post-13233","post","type-post","status-publish","format-standard","hentry","category-food-science","tag-mcdonalds-food-preservation","tag-microbial-activity","tag-foodborne-illnesses","tag-pineapple-decomposition","tag-time-lapse-photography","tag-food-science"],"_links":{"self":[{"href":"https:\/\/www.lifescienceart.com\/cs\/wp-json\/wp\/v2\/posts\/13233","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.lifescienceart.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.lifescienceart.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.lifescienceart.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.lifescienceart.com\/cs\/wp-json\/wp\/v2\/comments?post=13233"}],"version-history":[{"count":1,"href":"https:\/\/www.lifescienceart.com\/cs\/wp-json\/wp\/v2\/posts\/13233\/revisions"}],"predecessor-version":[{"id":13234,"href":"https:\/\/www.lifescienceart.com\/cs\/wp-json\/wp\/v2\/posts\/13233\/revisions\/13234"}],"wp:attachment":[{"href":"https:\/\/www.lifescienceart.com\/cs\/wp-json\/wp\/v2\/media?parent=13233"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.lifescienceart.com\/cs\/wp-json\/wp\/v2\/categories?post=13233"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.lifescienceart.com\/cs\/wp-json\/wp\/v2\/tags?post=13233"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}