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Microbiology of raw milk and selected dairy products
BEZÁNYIOVÁ, Michaela
Milk is an important part of the human diet due to its composition. The aim of the bachelor thesis was to create a review focused on the microbiota of raw cow's milk and dairy products. The thesis summarizes the ways of primary and secondary microbial contamination of milk and describes the intrinsic and extrinsic factors influencing the growth of microorganisms. A particular attention is focused on mastitis, which are the main source of primary contamination of milk. The great emphasis is attended to the necessity of strict following of hygiene regulations during manipulation with this raw material. In the last part, potential health risks associated with consumption of milk and dairy products is mentioned. .
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Assessment of the environment hygiene level in selected food establishments and households
DROZDOVÁ, Aneta
An adequate level of hygiene of the food handling environment is one of the important factors that influence the maintenance of food quality and safety. The aim of this thesis was (i) to assess the level of hygiene in selected households (n=3) and food processing establishments (n=3) by microbiological analysis. The microbiological analysis included the determination of: total aerobic and psychrotrophic microorganisms, coliforms, as well as yeasts and moulds. In addition, (ii) to examine information regarding food handling practices through a questionnaire survey of food establishment employees (n=50) and the general public (n=259).
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Mikroorganismy jako původci alimentárních onemocnění
Hloch, Marek
This bachelor thesis deals with the issue of microorganisms causing foodborne diseases. The work is divided into several parts. The first part classifies foodborne diseases and describes the main ways of food contamination and the factors that have affect on the development of these diseases, including the basic classification of bacterial toxins. The main part deals with the characteristics of individual species of microorganisms, a description of the diseases they cause and prevention, leading to a reduction in the occurance of these microorganisms in food. The last part captures the current state of foodborne diseases in the Czech Republic and European Union.
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Významné patogeny v potravinách
Benešová, Jana
The bachelor thesis deals with summary of the most important pathogenic microorganisms in food, description of their characteristic and methods of detection in food. There are the most common bacterial agens of foodborne disease in the European Union in last 5 years. The thesis clearly describes common alimentary infections and alimentary poisoning, the impacts on human health and their present occurence. The final part is devoted to the basic rules to prevent the risk of these diseases. My bachelor thesis helps to raise awareness of this issues.
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Inhibiční účinek přírodních látek rostlinného původu na technologicky významné mikroorganismy
Hloch, Marek
This diploma thesis is focused on microorganisms, which form microbiota of milk, including pathogenic microorganisms and possible natural substances which inhibit undesirable microbiota. The thesis is divided into theoretical and practical part. The theoretical part describes microbiology of raw milk and contaminating microbiota. Furthermore, the work deals with the microbiology of heat-treated milk, where the methods of heat treatment are described and milk bacterial cultures, which are used in the production of dairy products. The last part describes the pathogenic microbiota of milk causing foodborne diseases and possible measures to combat undesirable microorganisms. In the practical part, the inhibitory effect of substances of plant origin on selected microorganisms were tested. In the first part of the experiment, the inhibitory effect of essential oils against five different microorganisms were studied and the second part was focused on the inhibitory effect of ethanol plant extracts against two microorganisms.
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Mikrobiologická kvalita masa
Collinsová, Ria
This bachelor thesis deals with microbiological quality of meat. From a chemical point of view, meat and meat products have a high content of water and other substances that create the optimal environment for the growth and multiplication of undesirable microorganisms. In the case of imperfect handling and processing of the meat, contamination with microorganisms will occur and thus the sensory properties will change, and the spoilage will gradually increase. The development of microorganisms is also undesirable in terms of foodborne diseases, which can negatively affect the human body and affect it in the form of salmonellosis, campylobacteriosis, etc. The questionnaire survey revealed whether people are familiar with the notion of foodborne diseases and the potential risk that may arise with the consumption of meat and meat products. The survey shows that primary school children are more familiar with this potential risk compared to older people. A part of the thesis is a suggested recommendation to increase familiarity with this topic.
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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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Zajištění bezpečné a vyvážené výživy v zemích jihovýchodní Asie
Cwik, Jana
This thesis deals with alimentary diseases in selected countries of Southeast Asia. The theoretical part of the thesis describes food safety and nutritional sufficiency, which is often related to individual alimentary diseases. They are divided according to the originators of the disease to viral, bacterial and parasitic. The ways of the most common transmission of the disease agent, their progression, prevalence and incidence in the three selected countries of Southeast Asia (Malaysia, Thailand and Myanmar) are described for the following diseases: rotavirus infections and hepatitis, cholera and typhoid, schistosomiasis and taeniasis. Important risk factors that significantly affect the occurrence of these foodborne diseases are defined in the thesis. The most serious foodborne diseases in Southeast Asia are typhoid fever, norovirus infections and hepatitis A. The most effective preventive measures are vaccination programs, improved personal and communal hygiene and access to safe water.
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Význam sanitace v potravinářském průmyslu
Šulc, Marek
This Bachelor thesis was elaborated in the years 2011-2013 at the Institute of Post-Harvest Technology of Horticultural Products on the Faculty of Horticulture, Mendel University in Brno. The work is aimed on the importance of sanitation and hygiene in food production. This work presents cleaning technology, resources of contamination and categorization of performed sanitation. Following is an overview of foodborne illness in food and basic provisions of food law.
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Mikrobiologická kvalita masných výrobků
Koutníčková, Lucie
The thesis deals with microorganisms in meat products. Defines the microorganisms that cause food spoilage and foodborne disease-causing microorganisms. It describes the different types of meat products, their microflora and partially production. Proposes preventive measures undesirable microorganisms in the form of good hygiene practices and the implementation of HACCP system. Part of this work is the experimental determination of important groups of microor-ganisms in cooked meat products. The first part was compared to microbial contamina-tion meats products from three different manufacturers and in the second part was com-pared to microbial contamination products at the beginning and after expiration of the minimum durability. The results show that the microbiological contamination of meat products exceeded the limits set by the decree or CSN 56 9609, even after the end of their shelf-life.
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