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Mikrobiologické parametry nepečených cukrářských výrobků
 Poláčková, Gabriela
The subject of this Bachelor thesis is to approach and further describe microbial contamination matters which could form in unbaked confectionery products. The theoretical part focuses its attention on describing types of contaminations and pathogens and its impact on human health condition. Subsequent theoretical part concerns with precautionary steps, which producers can make in order to minimize the chance of product being microbially contaminated and specifies the production process along with storage and selling which, concerning contamination, are crucial factors. The objective goal of the practical part was to further verity presented theories. In order to achive this objective the analysis of three different unbaked confectionery products was carried out. These product were stored under different conditions such as temperature and environment.
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