"Mikrobiologick\u00E1 kvalita masn\u00FDch polotovar\u016F"@cs . "RIV/62157124:16270/09:00002157!RIV10-MSM-16270___" . "sborn\u00EDk XXXIX. Lenfeldovy a H\u00F6klovy dny" . . "4"^^ . "Brno" . "Mikrobiologick\u00E1 kvalita masn\u00FDch polotovar\u016F" . "RIV/62157124:16270/09:00002157" . "2009-10-14+02:00"^^ . . "Brno" . "Bo\u0159ilov\u00E1, Gabriela" . . "978-80-7305-081-8" . . . "C\u00EDlem studie bylo sledov\u00E1n\u00ED vybran\u00FDch aliment\u00E1rn\u00EDch patogen\u016F v masn\u00FDch polotovarech. Podle Evropsk\u00E9ho Na\u0159\u00EDzen\u00ED 2073/2005 a \u010CSN 569609 byla zji\u0161\u0165ov\u00E1na p\u0159\u00EDtomnost a mno\u017Estv\u00ED Salmonella spp., E. coli, koagul\u00E1za pozitivn\u00EDch stafylokok\u016F, C. perfringens, Listeria spp., Campylobacter spp. a E. coli O157: H7. Z 31 analyzovan\u00FDch vzork\u016F (62 kus\u016F), jich 10 (32%) nevyhov\u011Blo limit\u016Fm dan\u00FDm normou. U \u017E\u00E1dn\u00E9ho z masn\u00FDch polotovar\u016F nebyl zji\u0161t\u011Bn v\u00FDskyt salmonel a E. coli O157: H7. Pozitivn\u00ED v\u00FDskyt bakterie Listeria monocytogenes a Campylobacter jejuni spolu s nedostate\u010Dn\u00FDm tepeln\u00FDm opracov\u00E1n\u00EDm masn\u00FDch polotovar\u016F m\u016F\u017Ee zp\u016Fsobit aliment\u00E1rn\u00ED onemocn\u011Bn\u00ED." . "meat preparation; Salmonella spp.; Listeria spp.; E. coli; Campylobacter spp.; Clostridium spp."@en . "Microbial quality of meat preparations"@en . . . . "3"^^ . "Z(MSM6215712402)" . . . . . . . . "Microbial quality of meat preparations"@en . "Veterin\u00E1rn\u00ED a farmaceutick\u00E1 univerzita Brno" . . . "Svobodov\u00E1, Irena" . "C\u00EDlem studie bylo sledov\u00E1n\u00ED vybran\u00FDch aliment\u00E1rn\u00EDch patogen\u016F v masn\u00FDch polotovarech. Podle Evropsk\u00E9ho Na\u0159\u00EDzen\u00ED 2073/2005 a \u010CSN 569609 byla zji\u0161\u0165ov\u00E1na p\u0159\u00EDtomnost a mno\u017Estv\u00ED Salmonella spp., E. coli, koagul\u00E1za pozitivn\u00EDch stafylokok\u016F, C. perfringens, Listeria spp., Campylobacter spp. a E. coli O157: H7. Z 31 analyzovan\u00FDch vzork\u016F (62 kus\u016F), jich 10 (32%) nevyhov\u011Blo limit\u016Fm dan\u00FDm normou. U \u017E\u00E1dn\u00E9ho z masn\u00FDch polotovar\u016F nebyl zji\u0161t\u011Bn v\u00FDskyt salmonel a E. coli O157: H7. Pozitivn\u00ED v\u00FDskyt bakterie Listeria monocytogenes a Campylobacter jejuni spolu s nedostate\u010Dn\u00FDm tepeln\u00FDm opracov\u00E1n\u00EDm masn\u00FDch polotovar\u016F m\u016F\u017Ee zp\u016Fsobit aliment\u00E1rn\u00ED onemocn\u011Bn\u00ED."@cs . "The aim of the study was the monitoring of selected foodborne pathogens in meat preparations. According to the European Regulation 2073/2005 and national guideline CSN 569609, Salmonella spp., E. coli, coagulase-positive Staphylococci, C. perfringens, Listeria spp., Campylobacter spp. and E. coli O157:H7 were probed. Of 31 analysed samples (62 units) the number of 10 (32%) were unsatisfied relatived to the guidelines. No meat preparations were positive for Salmonella as well as E. coli O157:H7. Positive occurrence of Listeria monocytogenes and Campylobacter jejuni together with inaccurate heat treatment of meat preparations can cause alimentary diseases."@en . "Mikrobiologick\u00E1 kvalita masn\u00FDch polotovar\u016F"@cs . . . "[1095517D6BD6]" . "326314" . . "Steinhauserov\u00E1, Iva" . "Mikrobiologick\u00E1 kvalita masn\u00FDch polotovar\u016F" . . "3"^^ . "16270" . "Hul\u00E1nkov\u00E1, Radka" .