Search Results - "Bogdanovičová, Kateřina"

Cooking of meat: effect on texture, cooking loss and microbiological quality – a review by Ježek, František, Kameník, Josef, Macharáčková, Blanka, Bogdanovičová, Kateřina, Bednář, Jiří

“…Cooking can positively affect meat tenderness, on the other hand, the heat treatment also causes weight loss. The resulting tenderness of cooked meat is…”
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Microbiological quality of raw milk in the Czech Republic by Bogdanovičová, Kateřina, Vyletělová-Klimešová, Marcela, Babák, Vladimír, Kalhotka, Libor, Koláčková, Ivana, Karpíšková, Renáta

“…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…”
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The bacteriological quality of goat and ovine milk by Bogdanovičová Kateřina, Skočková, A, Šťástková Zora, Koláčková, I, Karpíšková, R

“…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…”
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Dynamics of lactose changes during ripening of Edam cheese by Vorlová, Lenka, Prokopová, Lenka, Pospí­šil, Jan, Tichovský, Petr, Derflerová Brázdová, Zuzana, Bogdanovičová, Kateřina

“…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…”
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Occurrence and antimicrobial resistance of Staphylococcus aureus in bulk tank milk and milk filters by Bogdanovičová, Kateřina, Skočková, Alena, Šťástková, Zora, Karpí­šková, Renáta

“…This work is focused on the monitoring of Staphylococcus aureus prevalence in raw milk and milk filters, its antibiotic resistance and detection of methicillin…”
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Characteristic and antimicrobial resistance in Escherichia coli from retail meats purchased in the Czech Republic by SKOCKOVA, Alena, KOLACKOVA, Ivana, BOGDANOVICOVA, Kateřina, KARPISKOVA, Renáta

“…The aim of this study was to characterize and compare Escherichia coli found in retail meats (pork, poultry, beef, venison), focusing on the detection of…”
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Differentiation of toxigenic Staphylococcus aureus strains isolated from retail meat products by Šťástková, Zora, Karpíšková, Renáta, Koukalová, Kateřina, Bogdanovičová, Kateřina

“…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…”
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Evaluation of Staphylococcus aureus growth and staphylococcal enterotoxin production in delicatessen and fine bakery products by Necidová, Lenka, Bursová, Šárka, Haruštiaková, Danka, Bogdanovičová, Kateřina

“…Staphylococcal food poisoning is one of the most prevalent causes of foodborne intoxication worldwide. Sandwiches and desserts are susceptible to contamination…”
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Cooking loss in retail beef cuts: The effect of muscle type, sex, ageing, pH, salt and cooking method by Macharáčková, Blanka, Bogdanovičová, Kateřina, Ježek, František, Bednář, Jiří, Haruštiaková, Danka, Kameník, Josef

“…The aim of the study was to compare cooking losses in beef (striploin and cube roll) during various cooking methods (grilling, roasting, broiling) in two…”
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Changes in the concentrations of selected mineral elements in pork meat after sous-vide cooking by Macharáčková, Blanka, Saláková, Alena, Bogdanovičová, Kateřina, Haruštiaková, Danka, Kameník, Josef

“…•Pork loin steaks were cooked by the sous-vide (SVC) method.•Cooking losses in SVC at 55, 60, 70 °C / 2 or 3 h were affected by temperature.•Mineral element…”
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Microbial contamination and occurrence of Bacillus cereus sensu lato, Staphylococcus aureus, and Escherichia coli on food handlers’ hands in mass catering: Comparison of the glove juice and swab methods by Dorotíková, Kateřina, Kameník, Josef, Bogdanovičová, Kateřina, Křepelová, Simona, Strejček, Jan, Haruštiaková, Danka

“…Evaluation and repeated monitoring of a range of indicators reflecting hand hygiene practices in food handlers are of crucial importance to prevent foodborne…”
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Occurrence of Foodborne Agents at Food Service Facilities in the Czech Republic by Bogdanovičová, Kateřina, Kameník, Josef, Dorotíková, Kateřina, Strejček, Jan, Křepelová, Simona, Dušková, Marta, Haruštiaková, Danka

“…Contamination of food service facilities in the Czech Republic by foodborne agents was determined. and were detected in almost 50% of samples. The occurrence…”
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Antimicrobial-resistant and extended-spectrum β-lactamase-producing Escherichia coli in raw cow's milk by Skočková, Alena, Bogdanovičoá, Kateřina, Koláčková, Ivana, Karpíšková, Renáta

“…The occurrence of antimicrobial-resistant bacteria is an important public health issue. The aim of this study was the monitoring of resistant Escherichia coli…”
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Milk powder risk assessment with Staphylococcus aureus toxigenic strains by Bogdanovičová, Kateřina, Necidová, Lenka, Haruštiaková, Danka, Janštová, Bohumíra

“…Staphylococcus aureus is the causative agent of staphylococcal enterotoxicosis foodborne illness. Milk powder and whey powder are at risk of contamination by…”
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Short communication: Pasteurization as a means of inactivating staphylococcal enterotoxins A, B, and C in milk by Necidova, Lenka, Bogdanovicova, Katerina, Harustiakova, Danka, Bartova, Katerina

“…Our aim was to assess the effect of pasteurization temperature on inactivation of staphylococcal enterotoxins (SE). Milk samples were inoculated with log 4.38…”
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