This thesis focuses on microbiological quality of fresh herbs from third countries. Analysis of the fresh herbs was performed in a laboratory. Herbal samples was also compared with samples from the Czech Republic and from private production. Some of the herbal packs (consisting of mint, basil and rosemary) were purchased on a public market while others were collected from private productions. Microbiological quality of fresh herbs is very important because the consumers uses them without any proper heat treatment. The laboratory experiment determined the content of the molds and the yeasts, the total number of microorganisms, the coliform microorganisms and the Escherichia coli. All presented samples were also tested to check any presence of Salmonella spp. There were tested 24 samples of the different herbs of different origin. The method of conducting such experiment was plate-based. The results show that does not matter the origin of the herb, but it depends on the type of herb. It was found that the limits for the determination of bacteria Escherichia coli were exceeded. The presence of Salmonella spp. in 25 grams of herb was detected.
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:427640 |
| Date | January 2019 |
| Creators | Bergová, Lucie |
| 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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