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Evaluation of the level of contamination in fish by non-tuberculous mycobacteria
Trávníčková, Jiřina ; RNDr. Jana Prodělalová, Ph.D., (referee) ; RNDr.Michal Slaný, Ph.D. (advisor)
The aim of a presented diploma thesis was to evaluate the level of contamination in fish by nontuberculous mycobacteria (NTM). Methods of molecular biology were used to monitor the incidence and distribution of NTM in tissues of freshwater fish (gills, pharyngeal teeth, muscles, intestine etc.). NTM frequently occur in aquacultures for commercial use. With this in mind the occurrence of NTM was monitored in fish meat (Ctenopharyngodon idella, Cyprinus carpio, Tinca tinca, Sander lucioperca, Oreochromis niloticus etc.) from the market, because processing and consumption of insufficiently heat treated meat contaminated with NTM may pose health risk to humans. The theoretical part deals with the description of mycobacteria, their clinical significance and responsibilities in food safety. There are summarised methods for detection and identification of individual mycobacterial species. The experimental part is devoted to the description of used methods followed by evaluation of experimentally obtained data. The plasmid DNA was prepared as positive controls for PCR reaction. Furthermore, the analytical sensitivity of PCR reaction and efficiency of isolation of mycobacterial DNA isolation from fish meat were determined. Lastly, the level of NTM contamination in fish was evaluated.
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Mikroplasty v mořských plodech a jejich dopad na lidské zdraví
Formanová, Michaela
This bachelor thesis summarizes current knowledge regarding the accumulation of microplastic particles in the marine fauna and their impact on marine organisms. The uptake of microplastics has been demonstrated in laboratory and natural conditions in various marine organisms, including zooplankton, oysters, mussels, and shrimp. Microplastic particles are transferred from lower to higher taxonomic levels through the food chain via trophic transfer. The model transport within the food web was studied in a marine crab that was fed with mussels contaminated with microplastics. Microplastic fragments were able to penetrate from the crab's gastrointestinal tract into surrounding tissues. Microplastics are receiving a lot of attention in research as potential carriers of dangerous chemicals. The consequences of microplastic contamination on the food chain and human health are not sufficiently explored and require further study.
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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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Consumer protection in articles of food
VĚŽENSKÁ, Edita
This thesis describes the rights and obligations of consumers who are the part of the international trade. It focuses on consumers protection of the Czech Republic and the European Union. Legislation of the country should be able to ensure food safety. The consumer protection law ensures consumer protection in the Czech Republic and provides help with business practices such as unfair commercial practice. There are also supervisory authorities in the Czech Republic for example the Czech Agriculture and Food Inspection Authority and The State Veterinary Administration. These supervisory authorities supervise food safety. In the twenty-first century more people trade online with less personal interaction. The quality of consumer information and their knowledge becomes very important. The marketing research aims to analyse consumer protection in articles of food and find out the level of knowledge of food law. A research instrument is a questionnaire. The thesis includes a summarization of the work results.
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FOOD SAFETY IN COOPERATION WITH RASFF SYSTEM
ŘÍHA, Michal
Summary The primary aim of this study is the definition of the function of the RASFF system, established in the Czech Republic based on the Regulation No. 178/2002 of the European Parliament and of the Council. Secondary aim is the analysis of the most frequently occurring notifications and hazardous foods available in the Czech market. The Czech Republic became a full member of the European Union on 1 May 2004. Hence, it has decided to adopt Community rules and to become part of the common European market. This decision also entails a need to respect all commitments resulting from acquis communautaire. One of the basic commitments laid down in the Treaty establishing European Community is that to guarantee high level of health protection and to strengthen consumer protection. Basic legal framework in the EU, as well as in the Czech Republic, is provided by Regulation No. 178/2002 of the European Parliament and of the Council. It covers all stages of production, processing and distribution of food and feed (the food chain) and as a key principle identifies risk analysis {--} a process consisting of three components: risk assessment, risk management and risk communication. The legal basis for the European Rapid Alert System for Food and Feed (RASFF) is Regulation (EC) No. 178/2002 of the European Parliament and of the Council, specifically Articles 50 {--} 52. In the Czech Republic, it is defined in Act No. 110/1997 Coll., on foodstuffs and tobacco products, as subsequently amended, and in Act No. 91/1996 Coll., on feedstuffs, as subsequently amended, and in more details it is governed by Government Regulation No. 98/2005 Coll., establishing rapid alert system on emergence of risk of threatening human health by food and feed, which came into force on 1 March 2005. Individual members of the RASFF network in the Czech Republic is the CAFIA, which is at the same time the National Contact Point, Central Institute for Supervising and Testing in Agriculture, public health protection bodies, veterinary administration bodies, customs services, State Office for Nuclear Safety, Ministry of Justice and Ministry of Agriculture. The CAFIA plays two roles in the system. On one hand, it is a state body supervising compliance with obligations laid down by the Food Act, on the other hand, pursuant to Article 15(4) of this Act, it is the National Contact Point (NCP) for the Rapid Alert System for Food and Feed (RASFF) in the Czech Republic. In 2005, the CAFIA received 51 notifications through NCP; of this, 24 (47%) fell within CAFIA competencies which ensured their investigation in the field and through additional notification informed back on the results. The Czech Trade Inspection participated in investigation of one case. A total of 38 notifications regarding market inspection were sent from the Czech Republic through NCP; of this, 31 cases (82%) arose from CAFIA inspection activities. In connection with import controls of food and raw materials originating in third countries, NCP notified 7 cases of consignments rejected on borders and not placed on the market. The CAFIA is involved in these cases together with customs services in accordance with agreement on mutual collaboration and cooperation, concluded between the CAFIA and the General Directorate of Customs.
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Food industry in the Czech Republic and abroad
Huml, Ondřej ; Damohorský, Milan (advisor) ; Sobotka, Michal (referee)
The topic of this thesis is Food Law in the Czech Republic and Abroad. The purpose of the thesis is to introduce food law of the Czech Republic and England, with an emphasis on EU food law. As this field is very broad, only basic attributes and some interesting parts and issues of food law may be covered. The thesis is divided into seven chapters. In the first chapter relevant legal sources are introduced. Food law is regulated by many rules. Generally, these sources may be divided into primary and secondary legislation both at national and EU level. Furthermore, some important international aspects of food law are laid down as well. The second chapter simply is to present legal definitions of essential terms within the scope of Czech and EU law. The third chapter is crucial one for following chapters as it establishes most of general principles in environmental law as well as principles specifically applicable in the field of food law. It is often referred to these principles later in the thesis. Furthermore, this chapter also contains an introduction of the European Safety Food Authority and the Rapid Alert System for Food and Feed as well as many ways of national control of food safety. Next chapter deals with food labelling and packaging. It is described which legal conditions have to be...
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Technologie výroby a hodnocení jakosti tepelně opracovaných masných výrobků
Novotná, Ivana
Heat-treated meat products are the most important group of meat products, as the range of products and popularity among consumers. The introductory part of this thesis describes the clasification of meat products according to traditional division, and especially according to legislation. The raw materials are the basis of quality for the production of high quality meat products, The most important is the meat itself, as well as additives such as spices, salt mixtures, protein and carbohydrate additives, colouring and polyphosphates. The thesis describes the process of production of this product group. Most described is heat treatment, especially smoking. Smoking is one of the basic technological processes in the meat industry. It is a method of heat treatment, preservation and aromatization of food by smoke. Smoke and its composition affect the characteristic of the final product and gives sensory benefits to the product. On the other hand, it also contains harmful substances such as polycyclic aromatic hydrocarbons. Sensory, laboratory and microbiological methods are used to evaluation the quality of meat products. Sensory evaluation takes place during shoping and consuming by customers themselves or by trained evaluators during quality control in the production process. Laboratory and microbiological methods are important for evaluation the correct composition of the product and its healthiness.
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Antibakteriální vlastnosti povrchových úprav pracovních kuchyňských desek
Endlicherová, Veronika
The diploma thesis deals with antibacterial properties of kitchen worktops surface finishes. The thesis compares the antibacterial, physical-mechanical, utility and appearance properties of various surface treatments on solid wood of oak, acacia and pear wood. The research was carried out on alkydurethane and water-borne varnish. Escherichia coli and Staphylococcus aureus were used for the assesment of antibacterial activity. The thesis describes the risks associated with microorganisms and kitchen environment. Furthermore, the requirements for surface finishes of kitchen worktops were analyzed.
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