. . . "1210-4086" . "Microbiological quality of poultry meat preparations depends on many factors. The aim of this study was to find out the significance of maintenance of the cold chain regarding microbiological changes and shelf life of 3 types of poultry products. Samples were taken and analysed on the production day and at the end of their shelf life. The control group was stored under controlled conditions (4\u00B0C) and the experimental group was obtained from the market at the end of the shelf life. Indicator microflora (total viable count, coliform bacteria, E. coli, psychrotrophic microorganisms and lactic acid bacteria) as well as pathogenic microorganisms (Salmonella spp., Campylobacter spp., Listeria monocytogenes and Clostridium perfringens) were monitored. Our results suggest that the disruption of the cold chain is quite common during distribution, leading to an increase in concentration of microorganisms and sensory changes of products even before the end of shelf life. No Salmonella species or Listeria monocytogenes were found in the samples. However, Campylobacter spp. was detected throughout the whole shelf life."@en . "Vliv dodr\u017Eov\u00E1n\u00ED chlad\u00EDrensk\u00E9ho \u0159et\u011Bzce na \u00FAdr\u017Enost dr\u016Fbe\u017E\u00EDch polotovar\u016F" . "Mikrobiologick\u00E1 kvalita dr\u016Fbe\u017E\u00EDch polotovar\u016F je z\u00E1visl\u00E1 na cel\u00E9 \u0159ad\u011B faktor\u016F. C\u00EDlem pr\u00E1ce bylo zjistit vliv dodr\u017Eov\u00E1n\u00ED chlad\u00EDrensk\u00E9ho \u0159et\u011Bzce na mikrobiologick\u00E9 zm\u011Bny a \u00FAdr\u017Enost 3 typ\u016F dr\u016Fbe\u017E\u00EDch produkt\u016F. Vzorky byly odebr\u00E1ny a vy\u0161et\u0159eny v den v\u00FDroby a v den spot\u0159eby, p\u0159i\u010Dem\u017E kontroln\u00ED skupina byla skladov\u00E1na za definovan\u00FDch podm\u00EDnek (4 \u00B0C) a experiment\u00E1ln\u00ED skupina byla z\u00EDsk\u00E1na z tr\u017En\u00ED s\u00EDt\u011B v den spot\u0159eby. Byla sledov\u00E1na indik\u00E1torov\u00E1 mikrofl\u00F3ra (celkov\u00FD po\u010Det mikroorganism\u016F, koliformn\u00ED bakterie, E. coli, psychrotrofn\u00ED mikroorganismy a bakterie ml\u00E9\u010Dn\u00E9ho kva\u0161en\u00ED) a v\u00FDskyt patogenn\u00EDch mikroorganism\u016F (Salmonella spp., Campylobacter spp., Listeria monocytogenes a Clostridium perfringens). Na z\u00E1klad\u011B zji\u0161t\u011Bn\u00FDch v\u00FDsledk\u016F lze konstatovat, \u017Ee b\u011Bhem distribuce doch\u00E1z\u00ED \u010Dasto k poru\u0161en\u00ED chlad\u00EDrensk\u00E9ho \u0159et\u011Bzce, co\u017E vede ke zv\u00FD\u0161en\u00ED koncentrace mikroorganism\u016F a senzorick\u00FDm zm\u011Bn\u00E1m v\u00FDrobku je\u0161t\u011B p\u0159ed skon\u010Den\u00EDm doby spot\u0159eby. Ve vy\u0161et\u0159en\u00FDch vzorc\u00EDch nebyly nalezeny bakterie rodu Salmonella stejn\u011B jako L. monocytogenes. Naproti tomu byl ve v\u0161ech typech vzork\u016F po celou dobu skladov\u00E1n\u00ED detekov\u00E1n Campylobacter spp." . . "16270" . . "RIV/62157124:16270/12:43871163!RIV13-MSM-16270___" . "Vliv dodr\u017Eov\u00E1n\u00ED chlad\u00EDrensk\u00E9ho \u0159et\u011Bzce na \u00FAdr\u017Enost dr\u016Fbe\u017E\u00EDch polotovar\u016F" . "Vliv dodr\u017Eov\u00E1n\u00ED chlad\u00EDrensk\u00E9ho \u0159et\u011Bzce na \u00FAdr\u017Enost dr\u016Fbe\u017E\u00EDch polotovar\u016F"@cs . . "RIV/62157124:16270/12:43871163" . . . "177778" . "Z(MSM6215712402)" . . "Influence of maintenance of the cold chain on shelf life of poultry meat preparations"@en . "5"^^ . "Hul\u00E1nkov\u00E1, Radka" . . "Maso" . "Mikrobiologick\u00E1 kvalita dr\u016Fbe\u017E\u00EDch polotovar\u016F je z\u00E1visl\u00E1 na cel\u00E9 \u0159ad\u011B faktor\u016F. C\u00EDlem pr\u00E1ce bylo zjistit vliv dodr\u017Eov\u00E1n\u00ED chlad\u00EDrensk\u00E9ho \u0159et\u011Bzce na mikrobiologick\u00E9 zm\u011Bny a \u00FAdr\u017Enost 3 typ\u016F dr\u016Fbe\u017E\u00EDch produkt\u016F. Vzorky byly odebr\u00E1ny a vy\u0161et\u0159eny v den v\u00FDroby a v den spot\u0159eby, p\u0159i\u010Dem\u017E kontroln\u00ED skupina byla skladov\u00E1na za definovan\u00FDch podm\u00EDnek (4 \u00B0C) a experiment\u00E1ln\u00ED skupina byla z\u00EDsk\u00E1na z tr\u017En\u00ED s\u00EDt\u011B v den spot\u0159eby. Byla sledov\u00E1na indik\u00E1torov\u00E1 mikrofl\u00F3ra (celkov\u00FD po\u010Det mikroorganism\u016F, koliformn\u00ED bakterie, E. coli, psychrotrofn\u00ED mikroorganismy a bakterie ml\u00E9\u010Dn\u00E9ho kva\u0161en\u00ED) a v\u00FDskyt patogenn\u00EDch mikroorganism\u016F (Salmonella spp., Campylobacter spp., Listeria monocytogenes a Clostridium perfringens). Na z\u00E1klad\u011B zji\u0161t\u011Bn\u00FDch v\u00FDsledk\u016F lze konstatovat, \u017Ee b\u011Bhem distribuce doch\u00E1z\u00ED \u010Dasto k poru\u0161en\u00ED chlad\u00EDrensk\u00E9ho \u0159et\u011Bzce, co\u017E vede ke zv\u00FD\u0161en\u00ED koncentrace mikroorganism\u016F a senzorick\u00FDm zm\u011Bn\u00E1m v\u00FDrobku je\u0161t\u011B p\u0159ed skon\u010Den\u00EDm doby spot\u0159eby. Ve vy\u0161et\u0159en\u00FDch vzorc\u00EDch nebyly nalezeny bakterie rodu Salmonella stejn\u011B jako L. monocytogenes. Naproti tomu byl ve v\u0161ech typech vzork\u016F po celou dobu skladov\u00E1n\u00ED detekov\u00E1n Campylobacter spp."@cs . "[1256F8F92FA8]" . "Vliv dodr\u017Eov\u00E1n\u00ED chlad\u00EDrensk\u00E9ho \u0159et\u011Bzce na \u00FAdr\u017Enost dr\u016Fbe\u017E\u00EDch polotovar\u016F"@cs . . "CZ - \u010Cesk\u00E1 republika" . "Svobodov\u00E1, Irena" . "Influence of maintenance of the cold chain on shelf life of poultry meat preparations"@en . . . . "2" . . "23" . . . . "4"^^ . "Steinhauserov\u00E1, Iva" . . . "TVC; Clostridium perfringens; Campylobacter spp.; L. monocytogenes"@en . "4"^^ . "Bo\u0159ilov\u00E1, Gabriela" .