Zobrazeno 1 - 10
of 17
pro vyhledávání: '"Kateřina Bogdanovičová"'
Autor:
Lenka Vorlová, Lenka Prokopová, Jan Pospíšil, Petr Tichovský, Zuzana Derflerová Brázdová, Kateřina Bogdanovičová
Publikováno v:
Potravinarstvo, Vol 11, Iss 1, Pp 696-701 (2017)
The published data show that milk and dairy products are an important part of the diet in the European population and the population of North America, where they cover from 20 to 30% of protein, 15% of lipids and about 80% of calcium from food source
Externí odkaz:
https://doaj.org/article/568b7e68915e4dc295adcfd9da9fd3e0
Autor:
Kateřina Bogdanovičová, Marcela Vyletělová-Klimešová, Vladimír Babák, Libor Kalhotka, Ivana Koláčková, Renáta Karpíšková
Publikováno v:
Czech Journal of Food Sciences, Vol 34, Iss 3, Pp 189-196 (2016)
The microbiological and hygienic quality of cow's, goat's and sheep's milk in the Czech Republic was evaluated. Milk (230 samples) was collected on 41 farms and investigated from May 2012 to October 2014. Milk was analysed for the presence of selecte
Externí odkaz:
https://doaj.org/article/1528a094120f4d63acf3ea40ec458d45
Publikováno v:
Potravinarstvo, Vol 9, Iss 1, Pp 72-76 (2015)
This study concentrates on information concerning the microbiological hazards that can be present in raw milk from animal species other than cows. A total of 54 (23 of ovine and 31 of goat) bulk tank milk samples from 10 farms in the Czech Republic w
Externí odkaz:
https://doaj.org/article/0aab2cc8f8254143b80c2eaee079d60d
Publikováno v:
Potravinarstvo, Vol 8, Iss 1, Pp 97-101 (2014)
This work is focused on the monitoring of Staphylococcus aureus prevalence in raw milk and milk filters, its antibiotic resistance and detection of methicillin resistant Staphylococcus aureus (MRSA). Samples of raw cow´s milk and milk filters were c
Externí odkaz:
https://doaj.org/article/4037bee144ca40d4919031c00fc5b458
Publikováno v:
Czech Journal of Food Sciences, Vol 29, Iss Special Issue, Pp S17-S22 (2011)
Staphylococcus aureus is a saprophyte and commensal of the skin and mucous membranes in both animals and humans. As a pathogen, it can cause a number of diseases ranging from minor skin infections to fatal sepsis. Toxigenic strains of S. aureus are c
Externí odkaz:
https://doaj.org/article/565fd2a61e1e4892850689e2abfd43e5
Publikováno v:
Acta veterinaria (Brno)
Staphylococcal food poisoning is one of the most prevalent causes of foodborne intoxication worldwide. Sandwiches and desserts are susceptible to contamination by S. aureus due to the high proportion of manual work during their production. Our study
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::70a8da7feec1d8d9e6e6c5d61c8eeb2d
https://is.muni.cz/publication/2239782
https://is.muni.cz/publication/2239782
Publikováno v:
Acta Veterinaria Brno. 88:487-496
Cooking can positively affect meat tenderness, on the other hand, the heat treatment also causes weight loss. The resulting tenderness of cooked meat is influenced by the background toughness of fresh meat, by the post mortem ageing process and by th
Autor:
Jan Strejček, Josef Kameník, Danka Haruštiaková, Kateřina Bogdanovičová, Kateřina Dorotíková, Simona Křepelová
Publikováno v:
Food Control. 133:108567
Evaluation and repeated monitoring of a range of indicators reflecting hand hygiene practices in food handlers are of crucial importance to prevent foodborne outbreaks. There are several methods for assessing microbial contamination of the hands; how
Publikováno v:
Food Control. 73:2-7
Staphylococcus aureus is the causative agent of staphylococcal enterotoxicosis foodborne illness. Milk powder and whey powder are at risk of contamination by coagulase-positive staphylococci, which reflects the requirement for microbiological examina
Autor:
Petr Tichovský, Lenka Prokopová, Zuzana Derflerová Brázdová, Jan Pospíšil, Kateřina Bogdanovičová, Lenka Vorlová
Publikováno v:
Potravinarstvo, Vol 11, Iss 1, Pp 696-701 (2017)
The published data show that milk and dairy products are an important part of the diet in the European population and the population of North America, where they cover from 20 to 30% of protein, 15% of lipids and about 80% of calcium from food source