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Hleba L.,Katedra Hygieny A Bezpecnosti Potravin | Kacaniova M.,Katedra Hygieny A Bezpecnosti Potravin | Kunova S.,Katedra Hygieny A Bezpecnosti Potravin | Kluz M.,Katedra Biotechnologii i Mikrobiologii | Mellen M.,Ministerstvo Podohospodarstva SR
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis | Year: 2011

The aim of this study was to determine and compare antibiotic resistance of Enterobacteriaceae genera isolated from milk and milk products like cheese, bryndza, srvátka and parenica from ecological and conventional breeding from different regions of Slovakia. Distance between breedings was about 20 km. In the both breeding were not used antibiotics. The Enterobacteriaceae isolates were tested for susceptibility to three antibiotics ampicillin (AMP), nalixid acid (NA 30) and chloramphenicol (C 30). In our study, we determined that the highest resistance of Enterobacteriaceae strains was to ampicillin (100%) in conventional breeding. The higher resistance in conventional breeding is probably due to greater anthropogenic influences. In ecological breeding we determined 84.61% resistance to ampicillin. The highest susceptibility was to chloramphenicol and nalixid acid (100%) in conventional breeding. In the ecological breeding resistance to chloramphenicol was 15.38% and resistance to nalixid acid 7.69% from all tested isolates. Conversely, higher resistance to chloramphenicol and nalixid acid in the ecological breeding may be due to the persistence of resistant genes in environment. The lowest resistance to chloramphenicol and nalixid acid in conventional breeding may be due to the prohibition of the use of antibiotics as growth promoters. From this genera, we identified Klebsiella oxytoca, Serratia odorifera bv.1, Serratia odorifera bv. 2, Citrobacter braakii and Escherichia coli from conventional breeding which were resistant to ampicillin and isolated from cheese, bryndza and parenica. In the ecological breeding we identified this strains: Raoultella ornithinolytica resistant to ampicillin, Serratia rubidaea, which was resistant to all of used antibiotics and this strains were isolated from milk samples and Klebsiella pneumoniae, Escherichia coli, Klebsiella oxytoca which were resistant to ampicillin and were isolated from cheese samples. The results show that the bacteria can transfer resistance genes to others bacteria, for example to pathogens too. Also that resistant bacteria and their resistant genes survive in the environment and transfer to others animals and products thereof. Source


Zelenakova L.,Katedra Hygieny A Bezpecnosti Potravin | Ziarovska J.,Katedra genetiky a slachtenia rastlin | Kracmar S.,Ustav analyzy a chemie potravin | Mura L.,J. Selye University | And 4 more authors.
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis | Year: 2012

The aim of the work was to analyze the changes in the epidemiology of salmonellosis and campylobacteriosis diseases in Slovakia over the past 10 years and evaluate them in the context of epidemiological changes comparing to the EU. Salmonellosis (A020) and campylobacteriosis (A045) belong to the diseases with the highest morbidity in Slovakia. For the period 2001-2010 was reported in Slovakia 109 304 salmonellosis cases in human and 3 327 cases of Salmonella carriage. The fiveyear EU-trend (2005-2009) showed a statistically significant decrease of salmonellosis disease (with a mean reduction of 12% per year). Campylobacteriosis remains a long time the most frequently reported zoonotic disease in humans in Slovakia as well as in EU. For the period of 2001-2010 25 574 campylobacteriosis cases was reported in Slovakia. Most diseases were reported in 2010 with the number 4 591 (84.63 morbidity/100 000 inhabitants). Increase in morbidity is evident since 2003 with an average annual increase of 22%. We focused on more in-depth epidemiological analysis of salmonellosis and campylobacteriosis cases in Slovak Republic in relation to the infection agens and the outbreak of disease transmission mechanism, age and gender, location and seasonality of disease. Source


Kozelova D.,Katedra Hygieny A Bezpecnosti Potravin | Fikselova M.,Katedra Hygieny A Bezpecnosti Potravin | Dodokova S.,Katedra Hygieny A Bezpecnosti Potravin | Mura L.,J. Selye University | And 2 more authors.
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis | Year: 2012

This paper is aimed to evaluate the role of additives in food production and to identify how these additives are known and used by consumers in their households. The questionnaire technique was used, the research involved 220 respondents. It was found that the respondents are perceptive to adding of additives into food. Cluster analysis confirmed that the majority of respondents is about the incidence of food additives only partially informed, although 87% of respondents knew what the (E) letter of additive means. The correct answers for each question depended on the age and education of respondents and were not dependent on gender of respondents. We recommend to enhance public knowledge about nutrition, diet and food composition, functions, benefits and safety of food additives. Source

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