Food safety
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Does the application of a protective microbial culture influence the quality of cooked fish sausages?
Miroslav Jůzl, Libor Kalhotka, Veronika Švehlová, Lukáš Harabiš, Jan Mareš, Šárka Nedomová, Petr Kouřil, Romana Veselá, Markéta Janík Piechowiczová, Aneta Kocandová, Jan Slováček
2026, Vol. 95, Issue 1, pp. 99-106 -
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 -
Molecular surveillance of antimicrobial resistance in Bacillus cereus sensu lato: A proposed conceptual framework in the One Health context
Michaela Nesvadbová, Martin Klanica, Petr Králík
2026, Vol. 95, Issue 1, pp. 71-84 -
Ready-to-eat foods as a possible source of Helicobacter pylori
Pavlína Navrátilová, Zora Šťástková, Petra Furmančíková, Ivana Bednářová
2023, Vol. 92, Issue 4, pp. 427-434 -
Evaluation of Staphylococcus aureus growth and staphylococcal enterotoxin production in delicatessen and fine bakery products
Lenka Necidová, Šárka Bursová, Danka Haruštiaková, Kateřina Bogdanovičová
2022, Vol. 91, Issue 4, pp. 417-425 -
Growth and enterotoxin production of Bacillus cereus in cow, goat, and sheep milk
Lenka Necidová, Šárka Bursová, Alena Skočková, Bohdana Janštová, Pavla Prachařová, Žaneta Ševčíková, Bohumíra Janštová
2014, Vol. 83, Issue 10, pp. 3-8
