| Basic data |
|---|
| OCA1. Surname awarded to the assessed person | Pipová |
|---|
| OCA2. Name awarded to the assessed person | Monika |
|---|
| OCA3. Degrees awarded to the assessed person | Assoc. prof. , DVM, CSc. |
|---|
| OCA4. Hyperlink to the entry of the person in the Register of university staff | https://www.portalvs.sk/regzam/detail/6030 |
|---|
| OCA5. Area of assessment | study programme food hygiene · I. + II. degree |
|---|
| OCA6. Category of the research/artistic/other output | scientific output |
|---|
| OCA7. Year of publication of the research/artistic/other output | 2017 |
|---|
| OCA8. ID of the record in the Central Registry of Publication Activity (CRPA) or the Central Registry of Artistic Activity (CRAA) | UVL.Košice.0028719 |
|---|
| OCA9. Hyperlink to the record in CRPA or CRAA | http://www.crepc.sk/portal?fn=*recview&uid=2207173&pageId=resultform&full=0 |
|---|
| Characteristics of the output that is not registered in CRPA or CRAA |
|---|
| OCA10. Hyperlink to the record in another publicly accessible register, catalogue of research/ artistic/other outputs | https://www.webofscience.com/wos/woscc/full-record/WOS:000423206100002 |
|---|
| OCA11. Characteristics of the output in the format of the CRPA or the CRAA bibliographic record, if the output is not available in a publicly accessible register or catalogue of outputs | ADD Monitoring of microbiological quality in the process of production of steak tartare = Sledovanie mikrobiologickej kvality v procese výroby tatárskeho bifteku / Regecová Ivana, Turek Peter, Jevinová Pavlína, Pipová Monika, Mačanga Ján, 2017. In: Journal of Food and Nutrition Research. - ISSN 1336-8672. - Vol. 56, no. 4 (2017), p. 318-325. |
|---|
| OCA12. Type of the output (if the output is not registered in CRPA or CRAA) | article |
|---|
| OCA13. Hyperlink to the webpage where the output is available (full text, other documentation, etc.) | https://web.p.ebscohost.com/abstract?site=ehost&scope=site&jrnl=13368672&AN=126781307&h=TY5OJhxuceiuAwi9U3MUF54cMEcTf2jIOscIu%2buNbXRSS0rX5r7HYEfMw4S2zdZef145fg9uC2kfeavx%2bok%2bFA%3d%3d&crl=c&resultLocal=ErrCrlNoResults&resultNs=Ehost&crlhashurl=login.aspx%3fdirect%3dtrue%26profile%3dehost%26scope%3dsite%26authtype%3dcrawler%26jrnl%3d13368672%26AN%3d126781307 |
|---|
| OCA14. Characteristics of the author's contribution | |
|---|
| OCA15. Annotation of the output with contextual information concerning the description of creative process and the content of the research/artistic/other activity, etc. | |
|---|
| Other data |
|---|
| OCA16. Annotation of the output in English | he aim of this study was to determine the level of microbial contamination (aerobic plate counts, counts of Escherichia coli, presence of Listeria monocytogenes and Salmonella enterica) during the production of a steak tartare. The results showed that total viable counts (TVC) ranged from 1.20 +/- 0.00 log CFU.cm(-2) to 2.90 +/- 0.00 log CFU.cm(-2) on the surface of tenderloin, and from 1.30 +/- 0.01 log CFU.g(-1) to 1.90 +/- 0.02 log CFU.g(-1) in its centre. After grinding and adding ingredients, a significant increase (p < 0.001) was observed in both the temperature (from 9.7 degrees C to 14.3 degrees C) and TVC of the final products (from 3.49 +/- 0.01 log CFU.g(-1) to 3.80 +/- 0.02 log CFU.g(-1)). In steaks tartare stored at 4 degrees C, a significant decrease (p < 0.001) in TVC was determined. The counts of E. coli were below the detection limit (< 2.00 log CFU.g(-1)). No presence of S. enterica or L. monocytogenes was determined in any inspected sample. In terms of bacterial contamination, the results of this study demonstrate that the health risk of steak tartare to the consumer is minimal provided that all principles of good hygienic practice are kept to during its production. |
|---|
| OCA17. List of maximum 5 most significant citations corresponding to the output | Kanaan, M., Meldrum, R., Young, I., Tustin, J.L. Microbial quality of a middle eastern, raw, ready-to-eat meat dish(2020) Journal of Environmental Health, 83 (4), pp. 16-19 |
|---|
| OCA18. Characteristics of the output's impact on socio-economic practice | |
|---|
| OCA19. Characteristics of the output and related activities' impact on the educational process | |
|---|
