The thesis deals with microorganisms in meat products. Defines the microorganisms that cause food spoilage and foodborne disease-causing microorganisms. It describes the different types of meat products, their microflora and partially production. Proposes preventive measures undesirable microorganisms in the form of good hygiene practices and the implementation of HACCP system. Part of this work is the experimental determination of important groups of microor-ganisms in cooked meat products. The first part was compared to microbial contamina-tion meats products from three different manufacturers and in the second part was com-pared to microbial contamination products at the beginning and after expiration of the minimum durability. The results show that the microbiological contamination of meat products exceeded the limits set by the decree or CSN 56 9609, even after the end of their shelf-life.
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:362435 |
| Date | January 2016 |
| Creators | Koutníčková, 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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