. "978-80-7305-049-8" . . "Brno" . . . "[84AB27E52C1F]" . "Z(MSM6215712402)" . "poultry processing; Campylobacter spp.; Clostridium perfringens; Escherichia coli"@en . . . "sborn\u00EDk XXXVIII. Lenfeldovy a H\u00F6klovy dny" . . . "RIV/62157124:16270/08:00001657!RIV09-MSM-16270___" . . "403407" . "Svobodov\u00E1, Irena" . "RIV/62157124:16270/08:00001657" . "The Influence of Poultry Processing on the Incidence of Selected Bacterial Pathogens"@en . "Studie je zam\u011B\u0159ena na stanoven\u00ED prevalence v\u00FDskytu a ur\u010Den\u00ED po\u010Dt\u016F patogenn\u00EDch bakteri\u00ED u brojlerov\u00FDch ku\u0159at v pr\u016Fb\u011Bhu technologick\u00E9ho opracov\u00E1n\u00ED. Prozat\u00EDm bylo vy\u0161et\u0159eno 72 t\u011Bl jate\u010Dn\u00FDch brojler\u016F z\u00EDskan\u00FDch ze 4 m\u00EDst por\u00E1\u017Eec\u00ED linky. Doposud nebyl zaznamen\u00E1n v\u00FDskyt Listeria spp., bakterie z rodu Salmonella spp. byl nalezeny jen u vzork\u016F z druh\u00E9ho a \u010Dtvrt\u00E9ho odb\u011Bru. Koncentrace Campylobacter spp. kol\u00EDsala od 0,83 do 3,57 log cfu/cm2, koncentrace C. perfringens byla velmi n\u00EDzk\u00E1. Po\u010Dty E. coli a celkov\u00E9 po\u010Dty mezofiln\u00EDch bakteri\u00ED se sni\u017Euj\u00ED v pr\u016Fb\u011Bhu technologick\u00E9ho opracov\u00E1n\u00ED. Tyto \u010D\u00E1ste\u010Dn\u00E9 v\u00FDsledky jsou sou\u010D\u00E1st\u00ED ro\u010Dn\u00EDho projektu, jeho\u017E v\u00FDsledky mohou poslou\u017Eit pro stanoven\u00ED mikrobiologick\u00FDch rizik na por\u00E1\u017Eec\u00ED lince." . . "4"^^ . . "This study was conducted to estimate the prevalence and concetration of pathogenic bacteria in broiler chicken during processing operations. A total of 72 broiler carcasses were collected from four different places of the production line. No carcasses were positive for Listeria spp., only in the first and fourth sampling were detected Salmonella spp. The concentration of Campylobacter spp. ranged from 0,83 to 3,57 log cfu/cm2, whilst the concentration of C. perfringens was very low. The levels of E. coli and mesophilic bacteria showed the decrease during poultry processing. These results can serve as a basic for risk management actions."@en . "Vliv technologick\u00E9ho opracov\u00E1n\u00ED na v\u00FDskyt vybran\u00FDch patogen\u016F jate\u010Dn\u00E9 dr\u016Fbe\u017Ee" . . "Vliv technologick\u00E9ho opracov\u00E1n\u00ED na v\u00FDskyt vybran\u00FDch patogen\u016F jate\u010Dn\u00E9 dr\u016Fbe\u017Ee"@cs . . "3"^^ . "3"^^ . . "16270" . "Vliv technologick\u00E9ho opracov\u00E1n\u00ED na v\u00FDskyt vybran\u00FDch patogen\u016F jate\u010Dn\u00E9 dr\u016Fbe\u017Ee" . "The Influence of Poultry Processing on the Incidence of Selected Bacterial Pathogens"@en . "Hudecov\u00E1, Katar\u00EDna" . . "Bo\u0159ilov\u00E1, Gabriela" . "Studie je zam\u011B\u0159ena na stanoven\u00ED prevalence v\u00FDskytu a ur\u010Den\u00ED po\u010Dt\u016F patogenn\u00EDch bakteri\u00ED u brojlerov\u00FDch ku\u0159at v pr\u016Fb\u011Bhu technologick\u00E9ho opracov\u00E1n\u00ED. Prozat\u00EDm bylo vy\u0161et\u0159eno 72 t\u011Bl jate\u010Dn\u00FDch brojler\u016F z\u00EDskan\u00FDch ze 4 m\u00EDst por\u00E1\u017Eec\u00ED linky. Doposud nebyl zaznamen\u00E1n v\u00FDskyt Listeria spp., bakterie z rodu Salmonella spp. byl nalezeny jen u vzork\u016F z druh\u00E9ho a \u010Dtvrt\u00E9ho odb\u011Bru. Koncentrace Campylobacter spp. kol\u00EDsala od 0,83 do 3,57 log cfu/cm2, koncentrace C. perfringens byla velmi n\u00EDzk\u00E1. Po\u010Dty E. coli a celkov\u00E9 po\u010Dty mezofiln\u00EDch bakteri\u00ED se sni\u017Euj\u00ED v pr\u016Fb\u011Bhu technologick\u00E9ho opracov\u00E1n\u00ED. Tyto \u010D\u00E1ste\u010Dn\u00E9 v\u00FDsledky jsou sou\u010D\u00E1st\u00ED ro\u010Dn\u00EDho projektu, jeho\u017E v\u00FDsledky mohou poslou\u017Eit pro stanoven\u00ED mikrobiologick\u00FDch rizik na por\u00E1\u017Eec\u00ED lince."@cs . . . "Vliv technologick\u00E9ho opracov\u00E1n\u00ED na v\u00FDskyt vybran\u00FDch patogen\u016F jate\u010Dn\u00E9 dr\u016Fbe\u017Ee"@cs . "Veterin\u00E1rn\u00ED a farmaceutick\u00E1 univerzita Brno" . .