| dc.contributor.advisor |
Holko, Ivan
|
|
| dc.contributor.author |
Slivková, Andrea
|
|
| dc.date.accessioned |
2013-10-12T20:40:41Z |
|
| dc.date.available |
2013-10-12T20:40:41Z |
|
| dc.date.issued |
2013-01-16 |
|
| dc.identifier |
Elektronický archiv Knihovny UTB |
cs |
| dc.identifier.uri |
http://hdl.handle.net/10563/24726
|
|
| dc.description.abstract |
Alimentární onemocnění a bezpečnost potravin jsou v současnosti velmi diskutovaným tématem vzhledem k přítomnosti patogenních mikroorganismů. Tato práce se zaměřuje konkrétně na bakterie rodu Clostridium, nejznámější zástupce z hlediska otrav z potravin, jejich morfologii, vlastnosti, výskyt v potravinách, jejich patogenitu a působení na lidský organismus. Zabývá se také preventivními opatřeními v boji proti těmto patogenům. |
cs |
| dc.format |
53 s. (60 295) |
cs |
| dc.format.extent |
1304321 bytes |
cs |
| dc.format.mimetype |
application/pdf |
cs |
| dc.language.iso |
cs |
|
| dc.publisher |
Univerzita Tomáše Bati ve Zlíně |
|
| dc.rights |
Bez omezení |
|
| dc.subject |
Clostridium
|
cs |
| dc.subject |
vlastnosti
|
cs |
| dc.subject |
alimentární onemocnění
|
cs |
| dc.subject |
rizikové potraviny
|
cs |
| dc.subject |
botulotoxin
|
cs |
| dc.subject |
prevence
|
cs |
| dc.subject |
Clostridium
|
en |
| dc.subject |
properties
|
en |
| dc.subject |
foodborne diseases
|
en |
| dc.subject |
risk foods
|
en |
| dc.subject |
botulotoxin
|
en |
| dc.subject |
prevention
|
en |
| dc.title |
Zástupci rodu Clostridium jako původci alimentárních infekcí |
cs |
| dc.title.alternative |
Clostridium spp. as Casual Agent of Foodborne Diseases |
en |
| dc.type |
bakalářská práce |
cs |
| dc.contributor.referee |
Doležalová, Magda |
|
| dc.date.accepted |
2013-06-14 |
|
| dc.description.abstract-translated |
Foodborne disease and food safety are currently widely discussed topic due to the presence of pathogenic microorganisms. This paper focuses specifically on bacteria of the genus Clostridium, the most famous representative in terms of food poisoning, their morphology, properties, occurrence in food, pathogenicity and their effects on the human organism. It also discusses preventive measures in the fight against these pathogens. |
en |
| dc.description.department |
Ústav technologie potravin |
cs |
| dc.description.result |
obhájeno |
cs |
| dc.parent.uri |
http://hdl.handle.net/10563/19584
|
cs |
| dc.parent.uri |
http://hdl.handle.net/10563/220
|
cs |
| dc.thesis.degree-discipline |
Chemie a technologie potravin |
cs |
| dc.thesis.degree-discipline |
Chemistry and Food Technologies |
en |
| dc.thesis.degree-grantor |
Univerzita Tomáše Bati ve Zlíně. Fakulta technologická |
cs |
| dc.thesis.degree-grantor |
Tomas Bata University in Zlín. Faculty of Technology |
en |
| dc.thesis.degree-name |
Bc. |
cs |
| dc.thesis.degree-program |
Chemie a technologie potravin |
cs |
| dc.thesis.degree-program |
Chemistry and Food Technologies |
en |
| dc.identifier.stag |
30637
|
|
| utb.result.grade |
B |
|
| dc.date.submitted |
2013-05-15 |
|
