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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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Pathogens of bark beetle Dendroctonus micans (Curculionidae: Scolytinae)
Fabiánová, Barbora ; Holuša, Jaroslav (advisor) ; Lukášová, Karolina (referee)
The thesis deals with determination of species spectrum of the pathogens which infest bark beetle Dendroctonus micans. The aim of the thesis was to determinate species spectrum of the pathogens in the tract of the bark beetles D. micans. Specimens were obtained from Liptovský Hrádok in Slovakia. Collection of the specimens took place on four localities in the April in the year 2015. The specimens were storage in freezer at -17°C. In total 154 bark beetle were dissected. Female beetles were more frequent than male beetle. Female beetles were 123 and male only 8 at 23 sample were not possible to determine sex gender of beetles. After dissection of all specimens, was discovered in 88 cases only one pathogen, intestinal Nematoda. Any other pathogen was not discovered. The other benefit of the thesis was ecplored the speculation of possibility to use pathogens effectively and safe in biological fight againts D. micans.
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Sledování úrovně hygieny a účinnosti sanitace v podniku veřejného stravování
Prokopová, Lenka
This thesis is devoted to the specification of individual hazards that are most frequently encountered in catering . Attention is focused on biological hazards, mainly bacteria, which can become a deterioration of foods and their pathogenicity. In order to prevent the hazard, it is necessary to manage the associated legislation. Sanitation process is validated by microbiological analyzes. Cultivation swabs were focused on the detection of Enterobacteriaceae, the total number of microorganisms, fungi and yeasts groups coliforms, Listeria monocytogenes, Salmonella ssp. The methods of detection were cultivated on nutrient media according to ISO standards for the detection of coliform group, Listeria monocytogenes and Salmonella ssp were used for pathogen detection kits ( Path- Chek Hygiene pathogen detection). Using these methods, errors have been repeatedly detected in finding sanitation such as coliform bacteria, the family Enterobackteriaceae, and Listeria monocytogenes. Statistically, the most risky areas of the kitchen in terms of the total number of microorganisms was a kitchen mixer. In terms of frequency of occurrence of the family Enterobacteriaceae the kitchen mixer was the most risky area as well. Possible contamination routes have been the working surfaces of kitchen sponges and cloths.
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Pathogenic Microorganisms in Meat Products
FARKOVÁ, Barbora
The aim of this work is the analysis and description of microorganisms occurring in meat products. The work is by definition enter the search character, so the method chosen as the research literature analysis and the subsequent description of findings. The first chapter focuses on the characteristics of microorganisms and their distribution in several respects. Chapter 2 is already covered by specific genera of microorganisms that have been using a wide range of literary sources characterized in detail, including representatives who may be present in meat and meat products. Introduction of Chapter 2 is devoted to foodborne illness ? intoxication and toxic infection, which can occur in humans after ingestion of improperly cooked food or due to poor storage. One of the subsections of Chapter 2 is focused on fungi, which are in search of microbiological work, often neglected, although they are very important pathogens and undesirable elements in food. Another chapter is devoted to meat technology and includes terminology that is used in this field. In addition, summarizes the basic requirements, preconditions and standards associated with the meat industry.
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