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The influence of water activity on the microbiological content in meat products
BURIANOVÁ, Michaela
The aim of this thesis is to monitor how the amount of water (water activity) affects the amount of microorganisms is selected packaged meat products from the point of view standards, which specify their specific requirements for the health safety of these products. The first part of this work describes various types of packaging materials of meat products, the microorganisms that occur in them and the definition of water activity. The second part describes the actual measurement of water activity and the measurement of the occurrence of microorganisms and coliforms, from selection of suitable meat products, their types of packaging, sample preparation and evaluation of measured methods. The results showed, that the activity of water affects the occurrence of microorganisms and coliforms, in that the higher the activity of water, the higher microorganisms presence.
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Effect of packaging on the shelf life of meat products.
BURIANOVÁ, Michaela
The aim of this work is to compare the effect of different types of packaging (stretch film, modified atmosphere and vacuum packaging) meat products on their safety in terms of the standards that define specific requirements on health safety of meat products. The first part describes the development and various types of casings and packaging of meat products. The second part describes the implementation of the self-testing and measuring the occurrence of the microorganisms and coliform bacteria from their choice of suitable types soft meat products, types of packaging, sample preparation to evaluate the measured values. The results showed that the type of packaging is not the only criterion that affects the durability of selected meat products.
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Detection of microorganisms in pasteurized milk by mass spectrometry
SZABOVÁ, Martina
The aim of the study was to evaluate the total viable count and detects each microorganism by the use of mass spectroscopy. In the period of June to December 2017 35 samples of pasteurized milk from two vending machines (Hodkovice, Suchdol) were tested. For comparison samples were divided to warmer season (June-Septemeber) and colder season (October-December) sampling. The total amount of microorganism was determined in each sample of milk and total viable count was estimated by the use of mass spectroscopy MALDI-TOF. The total viable count in the tested pasteurized milk were from 3,27 log KTJ/ml up to 7,35 log KTJ/ml. The mass spectroscopy detected 210 microorganisms belonging to 20 families of gram-positive and gram-negative bacteria and one species of eukaryot organism. The most often identified species belong the Enterobacteriaceae family.
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