NÌMEÈEK Z., SOVJÁK R.
Abstract
Epidemics of food borne listeriosis since 2006 became in ÈR and EU a serious health problem.
The aim of the study was to determine whether selected salads made by technologies using preservatives
(benzoic acid and sorbic acid) may be cosidered according to Regulations EC 2073/2005 as sufficiently safe ones,
not enhancing L.monocytogenes growth for the whole period of shelf life at least. For this reason correlation
between inicial and final preservatives concentrations and numbers of CFU/gm was examined. The use of the above
additives in tolerated limits proved substantial decrease in experimentaly inoculated L. monocytogenes amounts.
Key words:
Listeria monocytogenes , delicatessen products, preservatives, EC Regulation 2073/2005