. "RIV/62156489:43210/12:00192152!RIV13-MSM-43210___" . . . "Cwikov\u00E1, Olga" . "0139-6013" . "Microbiological quality of legume salad"@en . "[16D977F4F323]" . "Mikrobiologick\u00E1 jakost lu\u0161t\u011Bninov\u00FDch sal\u00E1t\u016F" . . . . . "S" . "Mikrobiologick\u00E1 jakost lu\u0161t\u011Bninov\u00FDch sal\u00E1t\u016F"@cs . . . "Mikrobiologick\u00E1 jakost lu\u0161t\u011Bninov\u00FDch sal\u00E1t\u016F" . . "12" . "5"^^ . "150496" . . . . . "Mikrobiologick\u00E1 jakost lu\u0161t\u011Bninov\u00FDch sal\u00E1t\u016F"@cs . . "Lah\u016Fdky jsou potraviny ur\u010Den\u00E9 k p\u0159\u00EDm\u00E9 spot\u0159eb\u011B za studena bez dal\u0161\u00EDch \u00FAprav. Zvl\u00E1\u0161t\u011B sal\u00E1ty jsou ide\u00E1ln\u00EDm m\u00EDstem pro rozvoj mikroorganism\u016F. U fazolov\u00FDch sal\u00E1t\u016F, byly stanoveny po\u010Dty koliformn\u00EDch mikroorganism\u016F, Escherichia coli, celkov\u00FD po\u010Det mikroorganism\u016F, po\u010Det kvasinek a pl\u00EDsn\u00ED. Do sal\u00E1t\u016F byl p\u0159id\u00E1n konzerva\u010Dn\u00ED p\u0159\u00EDpravek v koncentrac\u00EDch 0,4 a 0,6 % s c\u00EDlem prodlou\u017Eit jejich dobu spot\u0159eby. Rozbor byl proveden v den v\u00FDroby, 5., 8., 12. a 14 den skladov\u00E1n\u00ED. Na konci skladov\u00E1n\u00ED vyhovovaly sal\u00E1ty ve v\u0161ech sledovan\u00FDch mikrobiologick\u00FDch ukazatel\u00EDch dnes ji\u017E neplatn\u00E9 vyhl\u00E1\u0161ce 132/2004 Sb., a byly zdravotn\u011B nez\u00E1vadn\u00E9. Po\u010Det bakteri\u00ED E. coli u v\u0161ech vzork\u016F sal\u00E1t\u016F byl v den v\u00FDroby ni\u017E\u0161\u00ED ne\u017E 101 KTJ.g-1, p\u00E1t\u00FD den od data v\u00FDroby ji\u017E nebyly detekov\u00E1ny v\u016Fbec." . "1"^^ . "Microbiological quality of legume salad"@en . "Delicatessen products are ready to eat cold without further treatment. Especially salads are ideal place for the development of microorganisms. Total aerobic, moulds, yeasts, Escherichia coli and coliform bacteria counts were monitored in the bean salads. Preservative at concentrations of 0.4 and 0.6% was added into order to extend their shelf life. The analysis was performed on the day of production, 5, 8, 12 and 14 days of storage. At the end of storage salads have met the requirements in all microbiological parameters of today already invalid Decree 132/2004 Coll., and were wholesome. Number of E. coli bacteria in all samples was on the day of production less than 101 KTJ.g-1, E coli was not detected at all after five days since production."@en . "\u00DAroda" . "43210" . "Lah\u016Fdky jsou potraviny ur\u010Den\u00E9 k p\u0159\u00EDm\u00E9 spot\u0159eb\u011B za studena bez dal\u0161\u00EDch \u00FAprav. Zvl\u00E1\u0161t\u011B sal\u00E1ty jsou ide\u00E1ln\u00EDm m\u00EDstem pro rozvoj mikroorganism\u016F. U fazolov\u00FDch sal\u00E1t\u016F, byly stanoveny po\u010Dty koliformn\u00EDch mikroorganism\u016F, Escherichia coli, celkov\u00FD po\u010Det mikroorganism\u016F, po\u010Det kvasinek a pl\u00EDsn\u00ED. Do sal\u00E1t\u016F byl p\u0159id\u00E1n konzerva\u010Dn\u00ED p\u0159\u00EDpravek v koncentrac\u00EDch 0,4 a 0,6 % s c\u00EDlem prodlou\u017Eit jejich dobu spot\u0159eby. Rozbor byl proveden v den v\u00FDroby, 5., 8., 12. a 14 den skladov\u00E1n\u00ED. Na konci skladov\u00E1n\u00ED vyhovovaly sal\u00E1ty ve v\u0161ech sledovan\u00FDch mikrobiologick\u00FDch ukazatel\u00EDch dnes ji\u017E neplatn\u00E9 vyhl\u00E1\u0161ce 132/2004 Sb., a byly zdravotn\u011B nez\u00E1vadn\u00E9. Po\u010Det bakteri\u00ED E. coli u v\u0161ech vzork\u016F sal\u00E1t\u016F byl v den v\u00FDroby ni\u017E\u0161\u00ED ne\u017E 101 KTJ.g-1, p\u00E1t\u00FD den od data v\u00FDroby ji\u017E nebyly detekov\u00E1ny v\u016Fbec."@cs . "total aerobic count; been; coliform microorganisms; yeasts and moulds; salad"@en . . . "CZ - \u010Cesk\u00E1 republika" . "1"^^ . "60" . "RIV/62156489:43210/12:00192152" .