Department of Food Hygiene and Technology
Diploma theses
General veterinary medicine:
- 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
Food hygiene:
- 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
Join study programme animal science - bachelor thesis:
- 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
PhD thesis
- 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