Marta Dušková
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Factors influencing the risk of Clostridium perfringens germination and growth in hot ready-to-eat meals during courier delivery
Tomáš Komprda, Alena Zouharová, Marta Dušková, Josef Kameník, Gabriela Franke, Michaela Čutová, Petr Kouřil, Vojtěch Kumbár, Veronika Švehlová, Milena Matejovičová, Olga Cwiková, Blanka Macharáčková, Michaela Králová, Miroslav Jůzl
2026, Vol. 95, Issue 1, pp. 85-98 -
Occurrence, growth, and virulence genes of Bacillus cereus in ready-to-cook plant-based meat analogues
Marta Dušková, Josef Kameník, Michaela Čutová, Kateřina Dorotíková, Michaela Králová, Ondrej Šedo
2025, Vol. 94, Issue 4, pp. 317-327 -
Does pork pose a higher risk of Shiga toxin-producing Escherichia coli compared to meat of other ungulates? A review
Helena Veselá, Marta Dušková, Josef Kameník
2024, Vol. 93, Issue 4, pp. 447-459 -
The shelf life of cooked sausages with reduced salt content
Marta Dušková, Kateřina Dorotíková, Blanka Macharáčková, František Ježek, Josef Kameník, Ondrej Šedo
2024, Vol. 93, Issue 1, pp. 115-121 -
Occurrence of Salmonella spp. in fattening pigs at a slaughterhouse in the Czech Republic
Helena Veselá, Marta Dušková, Petra Furmančíková, Renáta Karpíšková, Josef Kameník
2024, Vol. 93, Issue 1, pp. 87-92 -
Assessment of antibiotic resistance in starter and non-starter lactobacilli of food origin
Marta Dušková, Monika Morávková, Jakub Mrázek, Martina Florianová, Lenka Vorlová, Renáta Karpíšková
2020, Vol. 89, Issue 4, pp. 401-411 -
Weissella viridescens in meat products – a review
Marta Dušková, Josef Kameník, Renáta Karpíšková
2013, Vol. 82, Issue 3, pp. 237-241 -
Heterofermentative process in dry fermented sausages - a case report
Josef Kameník, Marta Dušková, Alena Saláková, Ondrej Šedo
2013, Vol. 82, Issue 2, pp. 181-186
