Významné patogeny v potravinách

The bachelor thesis deals with summary of the most important pathogenic microorganisms in food, description of their characteristic and methods of detection in food. There are the most common bacterial agens of foodborne disease in the European Union in last 5 years. The thesis clearly describes common alimentary infections and alimentary poisoning, the impacts on human health and their present occurence. The final part is devoted to the basic rules to prevent the risk of these diseases. My bachelor thesis helps to raise awareness of this issues