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	Mikrobiologie v procesu zpracování mléka Čermáková, Tereza Detailed record
	Risks of salmonellosis and prvention of this disease in public health education VAČKÁŘ, David This bachelor thesis deals with the origin and development of salmonellosis and the risks related to the bacterial disease. Symptoms of the disease as well as the varied ways the infection spreads are described. Risks associated to storing, processing, and taking in food are pointed out. These are related to prevention of the disease and its treatment when it develops, focused on fluid and food intake, too. The thesis includes a questionnaire survey about this diarrheal disease, with a concluding processing and evaluation of the questionnaires. Detailed record
	Milk quality from vending machines JEŘÁBEK, Tomáš The aim of this work was to assess the quality of milk from vending machines. The quality and microbiological characteristics of raw cow´s milk from two farms were assessed; one from the South Bohemia Region and one from the Pilsen Region. Detailed record
	The Application of the HACCP System in the Company "MADETA a. s." KAZILOVÁ, Lucie The aim of this work was to go thoroughly throw the already existing HACCP system in the company and to evaluate if the hazard is treated in a good way and to find other more effective approach to prevent the hazard. An effort was focused on the primary processing milk and on the process of the treatment of acidified milk products. While investigating current condition the author has made several experiments focusing on the settled conditions of important process in the production (for ex. pasteurization). Chemical, physical, qualitative and microbial properties were observed on a concrete diary product. The main investigation {--} the simulation of disturbance of the cooling chain - was performed where products were exposed to various temperatures for various time periods. During this test were observed: the temperature, pH and microbial changes in exposed products. Due to results form all observations that where performed in this research its possible to proclaim that the HACCP system is settled in a good way and even if above mentioned situation happen the product is safe. Detailed record

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