Department of Food Hygiene and Technology

Microbiological evaluation of the meat of pig carcasses hygiene influence of handling of pigs at time of killing on pork quality
Risk analysis of visibly contaminated meat at slaughterhouse
Comparison of means of unconsciousness verification after stunning of pigs
Lowering stress load of pigs at slaughter by means of toys
PSE incidence in pigs slaughter at low throughput abattoir
Pork production hygiene evaluation based on microbiological examination of dressed carcasses
Pork production hygiene evaluation based on microbiological examination of meat contacting surfaces
Residual blood estimation in meat of slaughtered animals fit for human consumption
Myoglobin content in pig PSE muscles
Screening of antibiotic residues in slaughter animals by microbial inhibition tests
Total Antibiotics – a new possible alternative for the screening of coccidiostat residues in poultry meat
Screening of antibiotic residues in raw milk with a new test Total Antibiotics
Screening of antibiotic residues in table eggs
Screening of antibiotics in poultry meat from farm to fork
Broad spectrum detection of antibiotic residues in poultry meat by multi-plate assay
Comparison of the skins quality used for the gelatine production
Differences of macronutrients in milk according to gender of offspring
Evaluation of milk quality during mastitis
Physical and physico-chemical parameters of Greek cheeses

Antibacterial activity of capsaicin against selected pathogenic bacteria
Extraction of capsaicin from chilli peppers and its influence on human health
The determination of glaze ration in sea fish
The quality of water in salmonids aquaculture
Probiotic bacteria in gastrointestinal tract of rainbow trout
The application of Premitest for detection sulphonamide residues in honey
The importance of glazing in sea fish
Comparison of egg quality from backyard
Monitoring of egg quality from intensive laying hens farming
Impact of the storage temperature and origin on the egg shell quality
Comparison of shell egg quality of different origin
Analysis of labelling, type and origin of poultry meat in retail market
Superficial microbial contamination of broiler chicken carcasses after their slaughtering
Detection of salmonellae in broiler chickens after their slaughter processing
Influence of the diet with addition of humic acids on the quantity of microorganisms in the meat and intestinal content of broiler chickens
Properties of Staphylococcus epidermidis isolated from foods of animal origin
Virulence factors and antimicrobial resistance of Staphylococcus aureus isolates from the skin of broiler chickens

Safety of farmed Norwegian salmon
Resistance to antibiotics - a new strategy in the fight against antibiotic resistance in Norway
The use of probiotics as an alternative to antibiotics in aquaculture

Development of HACCP in the Slovak Republic and its implication on functionality of hygiene management systems in production of food of animal origin
Animal fats and their effect on human health
Study of pathogenicity factors and resistance to antibiotics in food isolates of staphylococci
Development of a new disinfectant and its use in food-production
Study of properties in coagulase-negative isolates of staphylococci

Organisation structure