The dissertation is occupy with microbial settlement of black pepper, which is one of the world's most widely used spices. Characterizes each kind of pepper, discribe microorganisms occurring in spices and spice treatments. It also state legislative limits of microorganism occurrence. The practical part of this work deals with experimental determination of selected groups of microorganisms in black pepper. Analyzed samples of black pepper were purchased in business chains, sold under a known brand and private label and also in shops dealing only with spices and herbs. The results of the work shows that microbial contamination of spices is constantly decreasing and in most cases doesn’t exceed the allowed limits. The most contaminated sample belonged to private label samples, and the least contaminated sample belonged to wholesale spice distributors.
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:427096 |
| Date | January 2018 |
| Creators | Procházková, Marcela |
| 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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