The Commission Regulation European Union (EU) no. 37/2010 laid down the maximum amount of antibiotics in poultry meat. Consuming foods that contain excessive amount of antibiotic residues may cause resistance of certain strains of microorganisms towards certain groups of antibiotics, hypersensitive reactions and destruction the natural intestinal microflora. This study aimed to the assessment of antibiotic residues in poultry meat by screening method Premi Test (R-Biopharm AG, Germany). We also determined the microbiological contamination in poultry meat that aimed at different groups of microorganisms depending on the origin of poultry, storage and anatomical parts. The groups of microorganisms were evaluated by the total viable count, count psychrotrophic microorganisms, E. coli, coliform microorganisms, fungi and yeasts. The samples came from the Czech Republic and the EU. The meat was chilled and frozen, breast and thigh muscle.
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:362640 |
| Date | January 2016 |
| Creators | Strmiska, Vladislav |
| 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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