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Možnosti přežívání a množení patogenních a nepatogenních mikroorganismů v cukrářských výrobcích
Šrubařová, Monika
This master thesis is focusing on analysis of two kinds of confectionary products: nutty and lemon balls. The samples were analysed and they determinate the numbers of total count of bacteria, number of S. aureus, yeast and microscopic fungi, coliforms bacteria and E. coli, detection of Salmonella spp. and Listeria monocytogenes. Furthermore, S. aureus (strain CCM 5974) was inoculated in the samples. These samples determinate the number of S. aureus and possibility of the production an enterotoxins of S. aureus. Staphylococcal enterotoxin was detected with the reverse passive latex agglutination (RPLA). The result of determination is that the numbers of total count of bacteria influence of storage period the number was reduced (p<0,05). Statistical differences were not found between the nutty and the lemon balls (p>0,05). During the first and the second analysis was found growth of yeast and microscopic fungi in the nutty balls. In the lemon balls was found a growth of yeast and microscopically fungi during the first analyses and in one sample only. Also the number of bacteria was reduced with S. aureus (p<0,05). There were not found any statistical differences between the nutty and the lemon balls (p>0,05). The number of E. coli was not found in any our samples. The coliform bacterium was found only with the first and the second analysis in the nutty samples. In the lemon samples the coliform bacterium was found only in the first analysis. During the first detection of Salmonella spp. were found four colonies of this bacterium in the nutty samples. Colonies of Listeria monocytogenes were not detected in any of these samples. Microbiological analysis of inoculated sample confirms that our confectionary products are not suitable for growth of pathogenic microorganism S. aureus. It also proves that between the nutty and the lemon samples were no statistical difference (p>0,05). During the inoculation was proven that S. aureus (CCM 5974) with concentration 1,2.105 CFU.g-1 is capable to form in products enterotoxins, which stays in products in contrast with S. aureus, after a certain period of time.
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