Publikace detail

Microbial Testing of Raw Bread

Autoři: Stará Ivana | Bugáňová Veronika | Brožková Iveta | Pejchalová Marcela | Červenka Libor

Rok: 2023

Druh publikace: ostatní - článek ve sborníku

Název zdroje: Scientia movens 2023 : book of conference abstracts

Název nakladatele: Univerzita Karlova. Fakulta tělesné výchovy a sportu

Místo vydání: Praha

Strana od-do: 62

Tituly:

Jazyk	Název	Abstrakt	Klíčová slova
eng	Microbial Testing of Raw Bread	Raw veganism, vitarianism, or raw food (rawism) is a diet based on consuming mainly or even exclusively uncooked food up to a temperature of 42 °C. However, uncooked food is at risk of bacterial contamination. Microbial representation was determined for raw bread prepared according to a recipe for alternative ways of eating. Mold was visible on the bread surface after three days of storage at room temperature. We also investigated the influence of the microbial representation and the amount of antioxidants in the prepared raw bread depending on the presence of Lactobacillus acidophilus and Fusarium. The effect of Lactobacillus acidophilus on the growth and multiplication of Fusarium langsethiae in raw bread was not confirmed, but the effect of mycotoxins on the production was established (T-2, HT-2, diacetoxyscirpenol, neosolaniol). According to our results, this bread should therefore be consumed immediately and not stored.	foodborne intoxication; foodborne illness; raw bread

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