Mikrobiologické parametry výroby, skladování a distribuce raw potravin

Bachelor thesis Microbiological parameters of production, storage and distribution of raw food includes theoretical and practical part. Literary research is a compilation of public and expert attitudes to raw foods, legislative regulations for used raw materials and food for immediate consumption, basics of production technology, knowledge of microbes, their metabolism products and possible health risks associated with them. The experiment was a basic microbiological analysis of raw bar samples to determine the total number of microorganisms, fungi and yeasts, coliforms, and the presence of Eschericia coli. The gained results of the experiment were subsequently compared with legislative regulations, especially with the norm ČSN 56 9609. The last part of the experiment was a short rough sensory evaluation. Although many microorganisms have been found in the products, there hasn‘t been over limit