{"id":154991,"date":"2021-01-11T10:05:23","date_gmt":"2021-01-11T10:05:23","guid":{"rendered":"https:\/\/blog.hannaservice.eu\/trebate-biti-skripavo-cisti-titracija-vam-moze-garantovati-uspeh-u-dezinfekciji\/"},"modified":"2022-10-10T08:45:27","modified_gmt":"2022-10-10T08:45:27","slug":"trebate-biti-skripavo-cisti-titracija-vam-moze-garantovati-uspeh-u-dezinfekciji","status":"publish","type":"post","link":"https:\/\/blog.hannaservice.eu\/sr\/trebate-biti-skripavo-cisti-titracija-vam-moze-garantovati-uspeh-u-dezinfekciji\/","title":{"rendered":"Trebate biti \u0161kripavo \u010disti? Titracija vam mo\u017ee garantovati uspeh u dezinfekciji"},"content":{"rendered":"\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

<\/p>\n

\u010cisto\u0107a je sigurnost.<\/h2>\n

Sada je vi\u0161e nego ikad va\u017eno pridr\u017eavati se pravilnih pravila sanitacije i \u010di\u0161\u0107enja ili ih postaviti na mesto gdje ranije nisu bili. To je sve u redu, ali kako znate da va\u0161a sredstva za dezinfekciju i dezinfekciju rade svoj posao? Testiranje sredstava za dezinfekciju,
\ndezinficijensi, tenzidi, sredstva za \u010di\u0161\u0107enje itd. je dobar na\u010din za utvr\u0111ivanje njihove efikasnosti. Pro\u010ditajte kako biste saznali vi\u0161e!<\/p>\n

Razumijevanje efikasnosti dezinficijensa<\/h1>\n

Jedan od klju\u010dnih koraka zajam\u010denja efiksanosti va\u0161eg sanitarnog plana je odabir ispravne vrste sredstva za dezinfekciju za kontrolu patogena od interesa na temelju procene rizika – o tome vi\u0161e kasnije. Tri su dodatna faktora u odre\u0111ivanju efikassnosti sredstva za dezinfekciju za odre\u0111enu primenu, uklju\u010duju\u0107i koncentraciju sredstva za dezinfekciju, temperaturu i vreme kontakta.<\/p>\n

Koncentracija sanitajzera<\/h2>\n

\u010cesto se sredstva za dezinfekciju prodaju kao koncentrati i stoga se moraju razrediti do cilja
\nkoncentracija pre upotrebe. Industrijske smernice, savezni propisi i proizvo\u0111a\u010devi
\nupute su fantasti\u010dni izvori za odre\u0111ivanje ciljne koncentracije za maksimalnu efikasnost.<\/p>\n

Temperatura<\/h2>\n

Previsoke ili preniske temperature mogu inhibirati efikasnost dezinfekcije. Va\u017eno je da
\nrazmotrite temperaturu okoline u kojoj \u0107e se primeniti sredstvo za dezinfekciju. Ve\u0107ina sredstava za dezinfekciju deluje u rasponu od 55-120 \u00b0 F.<\/p>\n

Vreme za kontakt<\/h2>\n

Ve\u0107ina sredstava za dezinfekciju ne ubija mikroorganizme trenutno. Potrebno im je minimalno vreme kada trebaju biti u kontaktu sa povr\u0161inom. Postoje op\u0161te smernice za vreme kontakta na temelju klase dezinficijensa.<\/p>\n

Za\u0161to se mjeri koncentracija?<\/h2>\n

Nepravilno me\u0161ana sredstva za dezinfekciju imat \u0107e ograni\u010denu efikasnost, dok prejaka sredstva za dezinfekciju mogu biti toksi\u010dna i u proizvodima ostaviti neugodne ostatke. Stoga je presudno pratiti koncentraciju va\u0161ih sredstava za dezinfekciju kako biste osigurali da \u0107e na siguran na\u010din posti\u0107i nameravanu dezinfekciju. Mnogo fokusa ove prezentacije bit \u0107e na razli\u010ditim metodama ispitivanja za pra\u0107enje koncentracije ovih razli\u010ditih sredstava za dezinfekciju.<\/p>\n

Kako se mjere sredstva za dezinfekciju?<\/h2>\n

Tehnike merenja zavise od aktivnih sastojaka hemikalije. Me\u0111utim, titracija hemikalija za odre\u0111ivanje njihove koncentracije prikladan je na\u010din da se svaki put dobiju ta\u010dni rezultati.<\/p>\n

Titracija (automatska titracija)<\/h2>\n

Dobre strane: Vrlo precizno. Mo\u017ee pokrenuti vi\u0161e testova.
\nLo\u0161e strane: Mo\u017ee biti skupo. Zahtijeva obuku.<\/p>\n

\"Titrators<\/p>\n

Titracija je tehnika u kojoj se hemikalija poznate koncentracije, „titrant“, dodaje uzorku analita nepoznate koncentracije sve dok se ne dogodi promena boje ili drugi potenciometrijski signal. Koli\u010dina dodanog titranta zatim se koristi u izra\u010dunu za odre\u0111ivanje koncentracije da bi to delovalo, titrant i analit moraju imati poznatu, predvidljivu reakciju. Titracije se mogu izvesti kapaljkama (hemijski setovi za ispitivanje), ru\u010dnom biretom sa zatvara\u010dem ili putem automatskog sistema titracije. Ru\u010dne titracije, kao \u0161to je spomenuto, mogu biti subjektivne i malo mogu ponuditi vo\u0111enje evidencije. Automatizovani sistemi su mnogo precizniji, smanjuju nedoslednosti izme\u0111u operatora i mogu izvesti podatke za evidenciju provjere. Postavljanje ru\u010dne titracije relativno je jeftino, dok su automatski sistemi obi\u010dno po\u010detno ulaganje.<\/p>\n

Elektrokemijski senzori<\/h2>\n

Dobre strane: Vrlo precizno. Mo\u017ee se koristiti u mnogim vrstama analiza.
\nLo\u0161e strane: mora se koristiti zajedno s drugim instrumentima.<\/p>\n

\"HI3148\"<\/p>\n

Elektrohemijski senzori su ure\u0111aji koji pru\u017eaju informacije o sastavu za
\nre\u0161enje. Deluju otkrivanjem odre\u0111enih analita ili svojstava analita i
\npretvaraju\u0107i ih u elektri\u010dni signal koji se zatim prevodi i prikazuje na monitoru ili mera\u010du. Puno puta je potrebna kalibracija sa referentnim materijalom kako bi se dobila ta\u010dna koncentracija. pH elektrode, senzori provodljivosti, rastvoreni kiseonik, elektroda ORP (potencijal redukcije oksidacije) i elektrode za selekciju jona primeri su elektrokemijskih senzora<\/p>\n

 <\/p>\n

Sredstva za dezinfekciju kojima mo\u017eete titrirati:<\/h2>\n

Sledi detaljniji pregled pojedinih sredstava za dezinfekciju. Iako postoje op\u0161te smernice pod uslovom da je va\u017eno pridr\u017eavati se preporuka proizvo\u0111a\u010da za upotrebu.<\/p>\n

Jod<\/strong><\/p>\n

\"arm\"<\/p>\n

Jod je deo oksidiraju\u0107e klase dezinficijensa i poznat je pod nazivom jodofori. Jod se koristi u raznim primenama. Industrije poput proizvodnje hrane, mle\u010dnih proizvoda, pivarstva, proizvodnje vina, restorana, zdravstva i akvarijuma. Koncentracija joda kada se koristi kao sredstvo za dezinfekciju iznosi izme\u0111u 12,5 ppm i 25 ppm. Jod mo\u017ee ciljati i inhibirati rast bakterija, kvasca, plesni, gljivica, virusa i pra\u017eivotinja. Ovo sredstvo za dezinfekciju mo\u017ee se izmeriti kroz vi\u0161e vrsta ispitivanja. To uklju\u010duje test trake, hemijske ispitne setove, fotometriju (spektrofotometrija), elektrohemijske senzore i titraciju.<\/p>\n\n\n\n\n\n\n\n\n
Dobre strane\u00a0<\/span><\/th>\nLo\u0161e strane<\/span><\/th>\n<\/tr>\n<\/thead>\n
\n
\n
Relativno \u0161irok raspon pH efikasnosti 2-5<\/div>\n<\/div>\n<\/td>\n
\n
\n
2-4X skuplje od hlora<\/div>\n<\/div>\n<\/td>\n<\/tr>\n
\n
\n
Efikasan protiv mnogih razli\u010ditih mikroorganizama<\/div>\n<\/div>\n<\/td>\n
\n
\n
Najvi\u0161a: 75-120 \u00b0 F<\/div>\n<\/div>\n<\/td>\n<\/tr>\n
\n
\n
Relativno stabilan u podru\u010djima sa ostacima organskih ostataka<\/div>\n<\/div>\n<\/td>\n
\n
\n
Potrebno je du\u017ee vreme kontakta<\/div>\n<\/div>\n<\/td>\n<\/tr>\n
\n
\n
<\/div>\n<\/div>\n<\/td>\n
\n
\n
Mo\u017ee mrljati poroznu plastiku<\/div>\n<\/div>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Peroksioctena kiselina<\/h2>\n

Peroksioctena kiselina, poznata i kao peroctena kiselina (POA ili PAA) efikasan je oksidans koji se koristi u raznim primenama, a mora se prijaviti u prehrambenoj industriji. Prera\u0111iva\u010di hrane, pivovare, proizvodnja vina, restorani, dezinfekcija mesa \/ plodova mora \/ peradi, dezinfekcija jaja, proizvodnja papira i pulpe, zdravstvo i pranje proizvoda (\u010dak je odobreno za proizvodnju organskih proizvoda). Izme\u0111u 24 i 80 ppm PAA izvrsno deluje na saniranje hrane kada je sredstvo za dezinfekciju u direktnom kontaktu sa predmetom. Za sanaciju opreme ili povr\u0161ina mo\u017eete koristiti ve\u0107u koncentraciju, izme\u0111u 50 i 500 ppm. PAA je efikasan protiv bakterija, kvasca, gljivica i spora. Ispitivanje PAA mo\u017ee se sprovesti razli\u010ditim metodama, uklju\u010duju\u0107i test trake, fotometriju (spektrofotometrija), elektrohemijske senzore i titraciju.<\/p>\n\n\n\n\n\n\n\n\n
Dobre strane<\/th>\nLo\u0161e strane<\/span><\/th>\n<\/tr>\n<\/thead>\n
\n
\n
Relativno \u0161irok raspon pH efikasnosti 2-5<\/div>\n<\/div>\n<\/td>\n
\n
\n
2-4X skuplje od hlora<\/div>\n<\/div>\n<\/td>\n<\/tr>\n
\n
\n
Efiksana protiv mnogih razli\u010ditih mikroorganizama<\/div>\n<\/div>\n<\/td>\n
\n
\n
Najvi\u0161a: 75-120 \u00b0 F<\/div>\n<\/div>\n<\/td>\n<\/tr>\n
\n
\n
Relativno stabilan u podru\u010djima sa ostacima organskih ostataka<\/div>\n<\/div>\n<\/td>\n
\n
\n
Potrebno je du\u017ee vreme kontakta<\/div>\n<\/div>\n<\/td>\n<\/tr>\n
\n
\n
<\/div>\n<\/div>\n<\/td>\n
\n
\n
Mo\u017ee mrljati poroznu plastiku<\/div>\n<\/div>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
\n
\n
\n
\n
\n
\n
\n
\n
\n\n\n\n\n\n\n\n\n\n
Pros<\/span><\/th>\nCons<\/span><\/th>\n<\/tr>\n<\/thead>\n
\n
\n
Odr\u017eava efikasnost u organskom tlu za razliku od hlora<\/div>\n<\/div>\n<\/td>\n
\n
\n
Korozivno za ko\u017eu<\/div>\n<\/div>\n<\/td>\n<\/tr>\n
\n
\n
Te\u0161ka voda nije problem<\/div>\n<\/div>\n<\/td>\n
\n
\n
Brzo se razgra\u0111uje, pa koncentraciju treba \u010desto nadzirati<\/div>\n<\/div>\n<\/td>\n<\/tr>\n
\n
\n
Ekolo\u0161ki prihvatljivo jer se razgra\u0111uje na sir\u0107e i kiseonik<\/div>\n<\/div>\n<\/td>\n
\n
\n
Ne ostavlja zaostalu za\u0161titu, poput hlora<\/div>\n<\/div>\n<\/td>\n<\/tr>\n
\n
\n
<\/div>\n<\/div>\n<\/td>\n
\n
\n
Skupo u pore\u0111enju sa hlorom 3-5X<\/div>\n<\/div>\n<\/td>\n<\/tr>\n
\n
\n
<\/div>\n<\/div>\n<\/td>\n
\n
\n
Najefikasniji <7 pH<\/div>\n<\/div>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n
\n
\n
\n
\n
\n
\n
\n
\n
\n

Brom<\/h2>\n

Brom je jo\u0161 jedno sredstvo za dezinfekciju u obitelji oksidansa. Obi\u010dno se naziva hipobromna kiselina.
\nBrom se obi\u010dno koristi u bazenima i banjama, rashladnim tornjevima, proizvodnji papira i celuloze, mesnoj industriji i u obradi vode. Koncentracija broma potrebna za sanacijuzavisi od\u00a0 industrije \/ primene.<\/p>\n\n\n\n\n\n\n\n\n\n\n\n
Industrija\/Applikacija<\/span><\/th>\nKoncentracija broma (ppm)<\/span><\/th>\n<\/tr>\n<\/thead>\n
\n
\n
Bazeni i spa<\/div>\n<\/div>\n<\/td>\n
\n
\n
2.5 – 15<\/div>\n<\/div>\n<\/td>\n<\/tr>\n
\n
\n
Rashladni tornjevi<\/div>\n<\/div>\n<\/td>\n
\n
\n
2.5 – 15<\/div>\n<\/div>\n<\/td>\n<\/tr>\n
\n
\n
Industrijski pasterizatori<\/div>\n<\/div>\n<\/td>\n
\n
\n
1 – 9<\/div>\n<\/div>\n<\/td>\n<\/tr>\n
\n
\n
Papir i pulpa<\/div>\n<\/div>\n<\/td>\n
\n
\n
1 – 9<\/div>\n<\/div>\n<\/td>\n<\/tr>\n
\n
\n
Dekorativne fontane<\/div>\n<\/div>\n<\/td>\n
\n
\n
4.5 – 9<\/div>\n<\/div>\n<\/td>\n<\/tr>\n
\n
\n
Perad<\/div>\n<\/div>\n<\/td>\n
\n
\n
200 – 450<\/div>\n<\/div>\n<\/td>\n<\/tr>\n
\n
\n
Meso<\/div>\n<\/div>\n<\/td>\n
\n
\n
300 – 900<\/div>\n<\/div>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Brom je sposoban ciljati bakterije, gljivice, alge i sluz. Ispitivanje broma mo\u017ee se sprovesti razli\u010ditim metodama, uklju\u010duju\u0107i test trake, fotometriju (spektrofotometrija), elektrohemijske senzore i titraciju.<\/p>\n\n\n\n\n\n\n\n\n
Za\u00a0<\/span><\/th>\nProtiv<\/span><\/th>\n<\/tr>\n<\/thead>\n
\n
\n
Ne ostavlja puno ostataka, pa ne zahteva dodatne hemikalije za uklanjanje<\/div>\n<\/div>\n<\/td>\n
\n
\n
Ne ostavlja puno ostataka, pa nije dobar izbor za pitku vodu<\/div>\n<\/div>\n<\/td>\n<\/tr>\n
\n
\n
Deluje u \u0161irem rasponu pH od hlora 7- 8,5 – Bolje za alkalne vode<\/div>\n<\/div>\n<\/td>\n
\n
\n
Budu\u0107i da je tako reaktivan, treba dodati jo\u0161 da bi bio efikasan<\/div>\n<\/div>\n<\/td>\n<\/tr>\n
\n
\n
Stabilniji u vi\u0161im temperaturama od hlora – Bolje za vru\u0107e kade<\/div>\n<\/div>\n<\/td>\n
\n
\n
Korozivno za metale<\/div>\n<\/div>\n<\/td>\n<\/tr>\n
\n
\n
Ne reaguje lo\u0161e sa amonijakom poput hlora<\/div>\n<\/div>\n<\/td>\n
\n
\n
<\/div>\n<\/div>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Hlor<\/h2>\n

\"swimming<\/p>\n

Hlor je poslednji dezinficijens iz familije oksidansa o kojem \u0107emo razgovarati. Naziva se jo\u0161 i hipohloritom i hlorovim dioksidom. Hlor se mo\u017ee koristiti u mnogim prakti\u010dnim primenama za ku\u0107anstva, pitku vodu, pro\u010di\u0161\u0107avanje vode, proizvodnju hrane, pranje proizvoda, preradu mesa i peradi, proizvodnju jaja, uslugu prehrane, bazene i le\u010dili\u0161ta te u akvarijumima. Koncentracija hlora potrebna za sanaciju zavisi od\u00a0 industrije \/ primene.<\/p>\n\n\n\n\n\n\n\n\n\n
Industrija\/Aplikacija<\/span><\/th>\nKoncentracija hlora (ppm)<\/span><\/th>\n<\/tr>\n<\/thead>\n
\n
\n
Hlor kao sanitajzer<\/div>\n<\/div>\n<\/td>\n
\n
\n
50 – 200 ppm<\/div>\n<\/div>\n<\/td>\n<\/tr>\n
\n
\n
Pija\u0107a voda<\/div>\n<\/div>\n<\/td>\n
\n
\n
1 ppm of residual chlorine<\/div>\n<\/div>\n<\/td>\n<\/tr>\n
\n
\n
Meso i perad<\/div>\n<\/div>\n<\/td>\n
\n
\n
50 – 100 ppm<\/div>\n<\/div>\n<\/td>\n<\/tr>\n
\n
\n
Proizvedite pranje<\/div>\n<\/div>\n<\/td>\n
\n
\n
40 – 350 ppm (Varies)<\/div>\n<\/div>\n<\/td>\n<\/tr>\n
\n
\n
Bazeni i spa<\/div>\n<\/div>\n<\/td>\n
\n
\n
1.5 – 3 ppm of residual chlorine<\/div>\n<\/div>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Hlor je sposoban ciljati bakterije, gljivice, viruse i plesan. Ispitivanje hlora mo\u017ee se sprovesti razli\u010ditim metodama, uklju\u010duju\u0107i test trake, hemijske setove za ispitivanje, fotometriju (spektrofotometrija), elektrohemijske senzore i titraciju.<\/p>\n\n\n\n\n\n\n\n\n\n\n
Za\u00a0<\/span><\/th>\nProtiv<\/span><\/th>\n<\/tr>\n<\/thead>\n
\n
\n
Relativno jeftin<\/div>\n<\/div>\n<\/td>\n
\n
\n
Smrdljiv<\/div>\n<\/div>\n<\/td>\n<\/tr>\n
\n
\n
Nisko vreme kontakta potrebno za efikasnost<\/div>\n<\/div>\n<\/td>\n
\n
\n
Reaguje sa organskim otpadom, smanjuju\u0107i efikasnost<\/div>\n<\/div>\n<\/td>\n<\/tr>\n
\n
\n
<\/div>\n<\/div>\n<\/td>\n
\n
\n
Efikasno u vrlo uskom rasponu pH 6,7-7,5<\/div>\n<\/div>\n<\/td>\n<\/tr>\n
\n
\n
<\/div>\n<\/div>\n<\/td>\n
\n
\n
Korozivan<\/div>\n<\/div>\n<\/td>\n<\/tr>\n
\n
\n
<\/div>\n<\/div>\n<\/td>\n
\n
\n
Nadra\u017euje ko\u017eu<\/div>\n<\/div>\n<\/td>\n<\/tr>\n
\n
\n
<\/div>\n<\/div>\n<\/td>\n
\n
\n
Ostavlja zaostali hlor koji mo\u017ee uticati na ukus<\/div>\n<\/div>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Hitna primena hlora kao hifohlorne kiseline (HOCl) dobiva sve ve\u0107e zna\u010denje u stomatolo\u0161koj industriji. Kois centar u Seattlu u Washingtonu i njihov nau\u010dni odbor nedavno su iza\u0161li sa novim pristupom sanitarnim uslovima u ambijentu le\u010dnika. Koriste malu elektroliznu jedinicu za elektroliziranje soli u rastvoru soli, sir\u0107eta i destilovane vode; stvaraju\u0107i tako hipohlornu kiselinu. To kancelarijama omogu\u0107ava zamagljivanje prostora efikasnim dezinficijensom nakon \u0161to pacijent ode. Zamagljivanje prostorije sanira i dezinfikuje povr\u0161ine, a da stomatolozi, higijeni\u010dari i kancelarijski radnici ne moraju ru\u010dno brisati ordinaciju nakon svakog pacijenta.<\/p>\n

\"chair\"<\/p>\n

Kvartarni amonijak<\/h2>\n

\"ammonia\"<\/p>\n

Kvartarni amonijak, poznat i pod nazivom QUAT, deo je porodice sredstava za dezinfekciju surfaktanta. Kad gledate nalepnice, mo\u017eete ga videti i kao benzalkonijev hlorid, benzetonij hlorid, alkil dimetil benzil amonijev hlorid, alkil dimetil etilbenzil amonijev hlorid, didecildimetilamonij hlorid ili dioktildimetilamonij hlorid. Kvartarni amonijak koristi se u prera\u0111iva\u010dima hrane, proizvodnji vina, dezinfekciji doma\u0107instava, farmama mesa i peradi, uslugama hrane, zdravstvu i akvarijima. Sposoban je ciljati bakterije, gljivice, viruse i plijesni. Kada se koristi kvaterni amonijak, pri odre\u0111ivanju koncentracije upotrebite specifikacije proizvo\u0111a\u010da. Uop\u0161teno, koncentracija je oko 200 ppm. Uobi\u010dajene metode ispitivanja za odre\u0111ivanje koncentracije kvartarnog amonijaka su test trake, hemijski setovi za ispitivanje, fotometrija (spektrofotometrija), titracija, elektrokemijski senzori,
\ni kromatografijom.<\/p>\n

\n
\n
<\/div>\n<\/div>\n<\/div>\n
\n
<\/div>\n<\/div>\n\n\n\n\n\n\n\n\n\n\n\n
\n
\n
\n
<\/div>\n<\/div>\n<\/div>\n<\/td>\n<\/tr>\n<\/tbody>\n
Industrija\/Aplikacija<\/span><\/th>\nKoncentracija hlora (ppm)<\/span><\/th>\n<\/tr>\n<\/thead>\n
\n
\n
Bezbojna<\/div>\n<\/div>\n<\/td>\n
\n
\n
Nadra\u017euju\u0107e za respiratorne organe i ko\u017eu<\/div>\n<\/div>\n<\/td>\n<\/tr>\n
\n
\n
Bez mirisa<\/div>\n<\/div>\n<\/td>\n
\n
\n
Neefikasan protiv spora i gram negativnih bakterija<\/div>\n<\/div>\n<\/td>\n<\/tr>\n
\n
\n
Ner\u0111aju\u0107i<\/div>\n<\/div>\n<\/td>\n
\n
\n
Osetljiv na te\u0161ku vodu<\/div>\n<\/div>\n<\/td>\n<\/tr>\n
\n
\n
Deluje u rasponu pH od 6-10<\/div>\n<\/div>\n<\/td>\n
\n
\n
<\/div>\n<\/div>\n<\/td>\n<\/tr>\n
\n
\n
Can be used at high temps<\/div>\n<\/div>\n<\/td>\n
\n
\n
<\/div>\n<\/div>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Autor: SHAYLA FRANKS<\/strong><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

\u010cisto\u0107a je sigurnost. Sada je vi\u0161e nego ikad va\u017eno pridr\u017eavati se pravilnih pravila sanitacije i […]<\/p>\n","protected":false},"author":17,"featured_media":154849,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"default","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[367],"tags":[],"class_list":["post-154991","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-industrija"],"yoast_head":"\nTrebate biti \u0161kripavo \u010disti? 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