| dc.description.abstract | The protection of public health is a fundamental aim of the food law. Microbiological hazards in the foodstuffs are the main source of the foodborne diseases. The food must not contain microbes, toxins, metabolites produced by the microorganism in such an amount which can mean risk for the human health.
The time requirement of the classical microbiological methods depending on the microbe is 1-4 days. .At the same time, the demand for faster assessment of feed lots, the efficient operation of the HACCP systems and the reduced duration of temporary storage require the hastening of microbiological evaluations and automation with potential simultaneous decrease of costs. In order to decrease the risk of human food borne infection and increase the effectiveness of the food chain control, much faster and automatable new techniques should be applied for the detection of pathogen microbes and for the qualitative and quantitative microbiological analyses of final product and product-in-process. | en |
