Search Results - "Dorotíková, Kateřina"

The microbial contaminants of plant-based meat analogues from the retail market by Dušková, Marta, Dorotíková, Kateřina, Bartáková, Klára, Králová, Michaela, Šedo, Ondrej, Kameník, Josef

“…The aim of the study was to analyse the key microbial contaminants of plant-based meat analogues (PBMA) from retail. A total of 43 samples of PBMAs (12…”
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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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The shelf life of cooked sausages with reduced salt content by Dušková, Marta, Dorotíková, Kateřina, Macharáčková, Blanka, Ježek, František, Kameník, Josef, Šedo, Ondrej

“…The aim of this study was to compare the microbiological quality of cooked sausages produced with a traditional salt content (2.1%) and reformulated batches…”
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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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The Effect of High-Pressure Processing on the Survival of Non-O157 Shiga Toxin-Producing IEscherichia coli/I in Steak Tartare: The Good- or Best-Case Scenario? by Kameník, Josef, Dušková, Marta, Dorotíková, Kateřina, Hušáková, Markéta, Ježek, František

“…Samples of steak tartare were artificially contaminated with a cocktail of Shiga toxin-producing Escherichia coli (STEC) O91, O146, O153, and O156 to the level…”
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The Pork Meat or the Environment of the Production Facility? The Effect of Individual Technological Steps on the Bacterial Contamination in Cooked Hams by Veselá, Helena, Dorotíková, Kateřina, Dušková, Marta, Furmančíková, Petra, Šedo, Ondrej, Kameník, Josef

“…The aim of this study was to analyse the influence of the contamination level of fresh meat on the bacterial population in raw material before cooking and on…”
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The Effect of High-Pressure Processing on the Survival of Non-O157 Shiga Toxin-Producing Escherichia coli in Steak Tartare: The Good- or Best-Case Scenario? by Kameník, Josef, Dušková, Marta, Dorotíková, Kateřina, Hušáková, Markéta, Ježek, František

“…Samples of steak tartare were artificially contaminated with a cocktail of Shiga toxin-producing (STEC) O91, O146, O153, and O156 to the level of 3 log and 6…”
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