This work deals with the issue of microbiological degradation of food of animal origin depending on environmental conditions, which can inhibit or support the development of microorganisms. The work includes an overview of the most important microorganisms focusing on their metabolism and the principle of negative effects on food. The practical side of the thesis is based on laboratory experiments and sample analyzes of some of the most common representatives of food of animal origin – ham and hard cheese. Samples of these foods were stored in different environments and their microbiological contamination was subsequently determined. The results were processed into graphical and tabular outputs emphasizing the influence of the given environment on the level of food contamination.
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:427657 |
| Date | January 2019 |
| Creators | Krcháková, Kateřina |
| 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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