Methicillin-resistant Staphylococcus aureus (MRSA) strains are a global health concern. The aim of this study was determination of the occurrence of mecA gene among S. aureus strains isolated from milk and human carriers. The investigations were carried out on a total of 68 S. aureus strains from milk and 92 S. aureus isolated from faecal swabs. PCR-detection of mecA gene encoding penicillin binding protein (PBP2a) with a low affinity for β-lactams allowed discrimination of MRSA. Among 92 fecal S. aureus strains 17 (18,5%) possessed mecA gene. No milk-derived strains possessed mecA gene. The results confirm that humans are the primary source of MRSA strains.

Antioxidative activity and total phenolics content in methanol extracts from 10 selected plants currently available in our region were observed in this experiment. Obtained results present antioxidative activity of majority from selected plants. The most significant antioxidative effect was determined in extracts of Origanum vulgare L., Melissa officinalis L., and Agrimonia eupatoria L. These three extracts have the highest content of polyphenols and plants can be used also in practice. The lowest activity and lowest content of total phenols was recorded in extract of Crataegus oxyacantha L., it neither means its using in industry as an antioxidant is nor recommended.

Foodborne diseases are caused by consuming contaminated foods. There are many opportunitis for food to became contaminated as it is produced and distribution. Many foodborne pathogens are present in healthy slaughter animals. Meat can become contaminated during slaughter by contact with small amounts of intestinal contents. Later in food processing microbes can be introduced from infected humans who handled the food. Most of foodborne infections are caused by variety of bacteria, viruses, and parasites. Foodborne diseases have many different symptoms, however bacteria or toxin enters the body through the gastrointestinal tract, and often causes the first symptoms there, so diarrhea, nausea, vomiting, and abdominal pain. The most commonly recognized foodborne infections are those caused by bacteria Salmonella spp., Campylobacter spp., Staphylococcus spp. and E. coli O157.

Glazing is used to protect deep frozen fish fillets from the effect of fat oxidation during freezing storage. Effect of glazing on oxidation changes of fats in fish fillets during freezing storage at stable and unstable temperature conditions was estimated. Obviously, glazing and stable freezing conditions of storage had positive impact on range of oxidative changes of fats expressed as an amount of malondialdehyde.

Thermotolerant bacteria belonging to the Campylobacter genus are one of the most common causes of human food infections due to ingestion of food, especially of animal origin. The disease (campylobacteriosis) in 90% of cases is the effect of C. jejuni but in its pathogenesis may also participate other genera such as C. coli, C. lari, and C. upsaliensis. The main source of microorganisms for humans is poultry which is a non-symptoms carrier of Campylobacter. For the evaluation of the discriminatory power of C. jejuni and C. coli isolates three techniques have then been selected which based on amplification of the DNA fragments with the PCR method (ERIC-PCR, RAPD-PCR) or on the restriction analysis with different endonucleases (PCR/RFLP). It was shown that all of them allowed classification of the group of the isolates tested into respective types thus they were in 100% typable. The classification of the individual techniques was done by the determination of the Simpson´s differentiation index (D) and subjective method traits such as easiness and time for performance of the test accessibility and cost of the analysis. It was found that the ERIC-PCR technique characterized with a high discriminatory power (D = 0.95) and it was also easy and rapid to perform as well as had a low cost. Similar advantages for the RAPD-PCR and, in some extend, for PCR/RFLP (flaA typing) methods have been observed. On the other hand, these techniques were not very much useful for differentiation of the C. coli isolates recovered from poultry carcasses (D index 0 and 0.41, respectively).

The process-, handling- and staffhygiene in a meat products plant in south germany was controlled. The material for examination were boiled sausages and machines that were tested for the indicator germs bioburden and Enterobacteriaceae. Because of an existent problem with Lactobacillaceae, these bacterial family was also included in the analysis. The abidance and achievement of quality objectives was verify with observations within the factory during the sampling. As a source of contamination the sausage-separator was detected. Through observations within the factory during the sampling, it stood out that especially the cleaning-management was suboptimal. As an example before production start, thus on freshly cleaned equipment, still clearly sausage residues were recognizable beneath the knifebar of the sausage-separator. Therefore the hygiene- and cleaning management should be changed in matters of frequency and thoroughness. The main focus should rely on the education of the employees.

Since a couple of years the so called hygiene package is in use and the most important regulations are shown in the flow chart (1). It includes specific hygienic descriptions for food of animal origin (Reg. 854) and special prescriptions for the official safety for products of animal origin for human consumers. In connection with additional European regulations specially (Reg. 178) for prescription of all fundamentals of food and additional ways like the founding the European Food Safety Authority (EFSA). These prescriptions were the basis of a totally new organisation of the new food hygiene legislation. By setting up directly working regulations for the memberstates it was the direct way for EU - States to work on the same basis. But there were special problems and not clarified processes in the use of the new hygiene regulation laws. The following article shall show some of these problems in the special fields of canteen catering and restaurants. In this way it is given special regard to the HACCP-concept.

A toxic substance like chlorinated pesticides, micotoxin, heavy metals and veterinary medicines are almost omnipresent in environment. Thus, they are also in the resources for animals. Correct management depends on acquaintance of course of process adsorption, risk biotransformation and expelling of this substance and in provender materials practical methods of drops of values of these substances. Toxic substances are metabolized before or after adsorption by mucous membrane intestines. According from physico-chemical some of them are metabolized into nontoxic products. Generality most of the veterinary medicine and provender additions belongs to this group. Other substances are put inside in animal tissues as e.g. dioxins. The point of research was purpose of work about consequence of different presence of kind of chemical compounds (residues) contaminating plant material.