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National Repository of Grey Literature 2 records found  Search took 0.00 seconds. 
Mikrobiologická kvalita sušených potravin
 Brettfeldová, Veronika
The diploma thesis deals with characterization of production technology, microbiology and preventive measures against technological defects and propagation of pathogenic microorganisms in dried milk, infant and child nutrition and dried eggs. The work is focused on the characterization and determination of Bacillus cereus bacteria, which can cause human poison disease after an increase in the improper storage of the food. We have identified significant types of microorganisms in selected dried foods. In the first part, we compare the microbiological quality immediately after cooking, after 5 hours of storing the cooked sample in the refrigerator at 6 ° C and after 5 hours at room temperature 20 ° C. The second part compares the microbiological quality between different samples of the same species. The results show that no sample exceeded the microbiological limits according to ČSN 56 9609.
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Mikrobiologie sušených potravin
 Brettfeldová, Veronika
The aim of the thesis on Microbiology of dried food is created a bibliographic search which summarizing the issues concerning the topic. The thesis is focused on production technology, microbiology and preventive measures before the onset of potential technological defects and propagation of pathogenic microflora in milk powder, baby food and dried egg products. Food preservation by drying is based on humectants from naturally watery food. Residual water can not be sufficient for the development of microorganisms. From a microbiological point of view, stable food is such her the value of water activity not exceeding 0.70. Dried products are necessary to preserve the health safeguard during storage, shipping and distribution before wetting and secondary contamination by microorganisms.
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