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Escherichia coli jako alimentární patogen a příčina kažení potravin
Smejkalová, Martina
The main aim of the bachelor’s thesis is to characterize the bacterium Escherichia coli. The thesis focuses on the general characteristics of this bacterium and also the whole genus Escherichia and also the bacterial cell. The bacterium Escherichia coli is described in terms of morphology, biochemical properties, antigenic properties and epidemiology. However, the main focus was its pathogenic properties, which are also related to prevention and treatment. Pathogenic Escherichia coli is divided into extraintestinal and intestinal. In thesis, the different representatives are characterized as well as the diseases they cause. This is related to the topic of alimentary diseases, which is also explained in the thesis. The last issue that is discussed in the thesis is food spoilage and the characteristics of meat products, which are related to the practical part of the thesis. The practical part focuses on the analysis of Escherichia coli, as well as coliforms and CPM in raw meat and sausage samples. In the raw meat samples, the prevalence of all groups of microorganisms was the highest, whereas in the sausages the prevalence was very low and Escherichia coli and coliforms were not present at all. Raw meat is very susceptible to contamination and proliferation of micro-organisms, whereas sausages have been properly cooked, which means that this result was expected.
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