This diploma thesis describes important points in production of individual groups of meat products, which has significant effect on composition of microflora, especially the initial microflora of meat, heat treatment or fermentation. It defines saprophytic microflora and foodborne pathogens. It deals with microorganisms used in meat production and their improvements for the future. It suggests ways of combating undesirable microorganisms in meat products. Part of this work is experimental determination of the major groups of microorganisms in heat-treated meat products, specifically pates, during shelf life and after its expiration. The results shows that the company, that produces products examined in this thesis, has no problem with compliance to hygiene guidelines during manufacture, transportation and storage of pates.

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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