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Mikrobiální rizika při výrobě a prodeji cukrářských výrobků
 Gallinová, Ludmila
This thesis is concerning with microbic contamination problematics during the production and sale of confectionery products. It defines the level of contamination we can find in the mentioned confectionery products. It also gives out the basic and the most important pathogens. Besides that it shows how to avoid the contamination and which methods and processes during the production and sale could be used. The experimental determination of the important microogranisms is also part of this thesis. We have done an microbiological analysis of the confectionery products which was bought in two diffenert confectionery stores. We have also done smears on different places of the stores and checkings to find an appereance of microorganisms in the air in each of these stores.
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Mikrobiální rizika při prodeji cukrářských výrobků
 Gallinová, Ludmila
The aim of the study was to summarize the findings regarding microbial contamination of confectionery products, especially when they are sold. Contamination we meet with, may have its onset during the production and distribution, so it is necessary to mention these processes. Defenses against the microbial spoilage of confectionery are many. Among the most important ones we can include the selection of the raw materials quality, compliance with the hygiene regulations and the determination relating to the production and handling of theconfectionery products, as well as personal hygiene of staff. Then it should be a thorough sanitation and cleanliness of all equipment, tools and rooms used in the production and the subsequent distribution of products. A necessary part of the chain and is the compliance with the temperature in the manufacture, distribution and sale of confectionery products. If all these procedures are correctly followed, pastry should be in the good quality and free of the microbial contamination.
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