[Microbiological examination of fresh and stored procusts of cold cuisine].
In four out of five investigated kinds of products it was proved that most fresh samples met the microbiological requirements of Czechoslovak State Standard CSN 58 3601 and it is even feasible to consider a stricter approach to the evaluation of the total number of microbes [CPM] to 10(5) per g and in the number of coliform microbes to 10(3) per g. On contrary the amount of yeast in most fresh samples [62%-100%] exceeded the permitted limit and reached the value of about 10(4) per g. The comparison of the results of the investigation of fresh and stored samples indicates that from the eight groups or kinds of microorganisms under study the highest rate of reproduction was in yeast. In the other microorganisms the increase was not so great nor did it occur. No pathogenous microorganisms of salmonella were determined by the orientation method, and staphylococci was proved by direct cultivation in just one kind of product.
D001419:Bacteria / Q000032:analysis; D003604:Czechoslovakia; D004531:Eggs / Q000032:analysis; D005396:Fish Products / Q000032:analysis; D005516:Food Microbiology; D005525:Food-Processing Industry; D014675:Vegetables / Q000032:analysis; D015003:Yeasts / Q000032:analysis
Mikrobiologické vysetŕení cerstvých a uchovávaných výrobkú studené kuchynĕ.