Zobrazeno 1 - 10
of 18
pro vyhledávání: '"Lenka Necidová"'
Autor:
Lenka Necidová, Alena Zouharová, Danka Haruštiaková, Šárka Bursová, Klára Bartáková, Jozef Golian
Publikováno v:
Poultry Science, Vol 103, Iss 12, Pp 104290- (2024)
This study evaluates the influence of inadequate transport conditions on the microbiological quality of chilled chicken meat packaged in plain and modified atmosphere packaging (MAP). The experiments simulated the temperature increase during sample t
Externí odkaz:
https://doaj.org/article/789ba2858f0a441789962ddf797e9266
Autor:
Jarmila Schlegelová, Vladimir Babák, Martina Holasová, Lucie Konstantinová, Lenka Necidová, Frantisek Šišák, Hana Vlková, Petr Roubal, Zoran Jaglic
Publikováno v:
Czech Journal of Food Sciences, Vol 28, Iss 5, Pp 450-461 (2010)
The occurrence of Listeria monocytogenes, Salmonella spp., Bacillus cereus, Staphylococcus spp., Enterococcus spp., and Escherichia coli in raw food materials, food products, and on food contact surfaces after sanitation was investigated during the p
Externí odkaz:
https://doaj.org/article/b6d2e564d9e04841b0e3088a541bb985
Autor:
Lenka Necidová, Zora Šťástková, Markéta Pospíšilová, Bohumíra Janštová, Jan Strejček, Marta Dušková, Renáta Karpíšková
Publikováno v:
Czech Journal of Food Sciences, Vol 27, Iss 2, Pp 127-133 (2009)
The aim of this study was to monitor S. aureus growth and toxin production in soft cheese during the technological processing. In model experiments, raw milk was inoculated separately with five S. aureus strains isolated from milk and milk products.
Externí odkaz:
https://doaj.org/article/e408ece627da409696f866d789332452
Autor:
Alena Zouharová, Klára Bartáková, Šárka Bursová, Lenka Necidová, Danka Haruštiaková, Marcela Klimešová, Lenka Vorlová
Publikováno v:
Acta Veterinaria Brno. 92:95-108
The shelf life of fresh meat and fish is highly dependent on packaging technologies. The aim of any packaging system for fresh flesh foods is to prevent or delay undesirable changes to the appearance, flavour, odour, and texture. Moreover, microbial
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d62de760a5a5bba6fc95edb72442a5aa
https://doi.org/10.2754/avb202392010095
https://doi.org/10.2754/avb202392010095
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:
Folia Veterinaria, Vol 63, Iss 3, Pp 27-33 (2019)
The aim of this study was to evaluate the toxigenic potential of Bacillus cereus strains isolated from frozen goat colostrum. Of the 50 phenotypically suspected B. cereus isolates, 39 (78.0 %) were confirmed as B. cereus by the polymerase chain react
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b706e3ac6b4d348511e29dfed07c92c6
https://doi.org/10.2478/fv-2019-0024
https://doi.org/10.2478/fv-2019-0024
Publikováno v:
Food Control. 93:334-343
Bacillus cereus may cause two different types of foodborne illness: diarrheal and emetic syndromes. Dried infant formulae are at risk of contamination by the B. cereus, which is reflected by the requirement for the microbiological examination of food
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d967f911e37c8ae2714f3df32261a34d
https://doi.org/10.1016/j.foodcont.2017.05.006
https://doi.org/10.1016/j.foodcont.2017.05.006
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
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::984e6a251ab9c2e775738e67ff94f216
https://doi.org/10.1016/j.foodcont.2016.07.007
https://doi.org/10.1016/j.foodcont.2016.07.007
Publikováno v:
Food Control. 73:1415-1419
Milk and dairy products are among the most commonly consumed foods. The shelf life of pasteurised milk and many other dairy products is guaranteed, among others, when stored at 4–8 °C. These temperatures, however, will not prevent the growth of ps
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::38e0d20e77e3155dc42af2a4ba3df5b9
https://doi.org/10.1016/j.foodcont.2016.11.006
https://doi.org/10.1016/j.foodcont.2016.11.006
Autor:
Bohdana Mrňousová, Danka Haruštiaková, Šárka Bursová, Lenka Necidová, Jozef Golian, B. Janštová
Publikováno v:
LWT. 116:108459
Our study evaluated the possibility of survival and growth of L. monocytogenes in 9 types of ready-to-eat foods. The evaluation was focused on the effectiveness of selected preservatives, namely sodium benzoate mixed with potassium sorbate (E 211 and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c99c8332f25a2a4f3c82ff9b9de09604
https://doi.org/10.1016/j.lwt.2019.108459
https://doi.org/10.1016/j.lwt.2019.108459