The aim of this thesis was to study the microbiological quality of different types of pâtés supplied by a Czech manufacturer. We investigated the occurrence and changes in selected microorganisms during the storage process. In all cases, we aimed to measure the total plate count, total number of psychrotrophic microorganisms, mold and yeasts and enterococci, as well as Enterobacteriaceae and Escherichia coli bacteria. Part of the samples was also examined for the effects of storage temperature (5 and 8 ° C) on the microbiological quality of pâtés. No statistical significance between microbial quality of the products stored at 5 and at 8 ° C was proved. The worst microbiological quality was discovered in the samples of course pâtés, where high levels of Enterobacteriaceae as well as traces of total plate count, psychrotrophic microorganisms, mold and yeasts were detected. In order to achieve a high microbiological quality of pâtés (as well as other meat products), the use of high quality raw materials and strict compliance with approved manufacturing processes is absolutely essential, as is sufficient hygiene during the production and distribution as well as in the course of the actual sale.
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:179557 |
| Date | January 2014 |
| Creators | Hábová, Eva |
| Source Sets | Czech ETDs |
| Language | Czech |
| Detected Language | English |
| Type | info:eu-repo/semantics/masterThesis |
| Rights | info:eu-repo/semantics/restrictedAccess |
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