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Disinfectants in food
Romanská, Veronika ; Vítová, Eva (referee) ; Vránová, Dana (advisor)
The aim the of bachelor thesis is description of chemical disinfection, which is used in food industry to eliminate microbial contaminations of food, food intermediates and foodborne diseases, which can occur if hygienic regulations are not observed correctly. The experimental part of the bachelor thesis characterizes the method which was used to specify the disinfecting effect. This method was used to determine two types of disinfectants which contain two different active ingredients. Based on the results, two disinfectants were evaluated and compared.
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Disinfectants in food
Romanská, Veronika ; Vítová, Eva (referee) ; Vránová, Dana (advisor)
The aim the of bachelor thesis is description of chemical disinfection, which is used in food industry to eliminate microbial contaminations of food, food intermediates and foodborne diseases, which can occur if hygienic regulations are not observed correctly. The experimental part of the bachelor thesis characterizes the method which was used to specify the disinfecting effect. This method was used to determine two types of disinfectants which contain two different active ingredients. Based on the results, two disinfectants were evaluated and compared.
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SILVER NANOPARTICLES AND THEIR BACTERICIDAL EFFECT
Piksová, K. ; Weiserová, Marie ; Jedličková, A. ; Fojtík, A.
Rapid development of bio-nanotechnology lead to the new way in the combating of bacteria and to searching specific properties of nanomaterials The study of bactericidal nanomaterials is particularly timely considering the recent increase of new resistant strains of bacteria to the most potent antibiotics The present work studies the bactericidal effect of silver nanoparticles in the range of 10-30 nm on Gram-negative bacteria and Gram-positive bacteria
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