Analýza hygienické úrovně produkce masa

The purpose of the diploma thesis is to describe problematics of production and processing of pork and beef in terms of hygiene and microbial quality. It describes hygiene requirements in meat factories, slaughterhouses and deboning rooms, including the consequences of non-compliance. It deals with microorganisms responsible for decreasing quality of meat and pathogens causing alimentary diseases after consumption. Practical part compares microbial contamination of environment in two small and one larger deboning room including pig and cattle carcasses imported in these manufactories. Samples obtained in March, June and October show all tested deboning rooms as fully compliant in terms of purity and carcasses fulfilled microbial limits according to Commission Regulation (EC) No 2073/2005 which implies a high level of the meat quality in both cases from retailers and also from wholesalers. With proper handling of the meat after its purchase there is no alimentary risk