The study focused on the prevalence of Staphylococcus aureus and resistant strains in livestock. In this study, 114 different samples from three cattle farms (84 from two farms of dairy cows and 30 from one farm of suckler cows), 132 samples from one sheep farm, 120 samples from one goat farm, and 82 samples from three pig farms were examined. Strains identified as Staphylococcus aureus were further analysed by the polymerase chain reaction method for detection of the mecA gene and for confirmation of the sequence type 398. Positive incidence of Staphylococcus aureus was confirmed in farms of suckler cows, sheep, goats and pigs. The incidence of methicilinresistant Staphylococcus aureus was confirmed at a goat farm, with all strains belonging to the sequence type 398. Repetitive element palindromic-polymerase chain reaction analysis was performed to compare the relatedness of selected human and animal S. aureus strains at the goat and sheep farms. The obtained data from repetitive element-polymerase chain reaction analysis showed significant clonal similarity among the tested isolates and indicated the possibility of mutual transmission between animals or animal and human and possible transfer in the food chain. Breeding environment, food animals, methicillin resistant S. aureus

There were cheeses produced from raw cow's milk and from mixed milk compared. Mixed milk contained small ruminants' milk (goat's and ewe's milk) and cow's milk in diff erent proportions. There were technological, physical and health parameters, mineral composition, microbiological indicators and sensory quality evaluated. Cow's milk, compared to mixed milk, contained markedly lower amounts of fat, protein, casein, total solids, solids non fat, urea and acetone and higher values of lactose, citric acid and free fatty acids and showed signifi cantly lower values of somatic cell count. Mixed milk showed lower (better) results for freezing point depression, markedly higher titration acidity and higher values for Ca, Mg, K, P, Cu, Mn and Zn. The results of microbiological analyses confi rmed good hygienic quality in terms of total count of mesophlic, psychrotrophic and thermoresistant bacteria and coliforms. Negative incidence of L. monocytogenes and mostly negative incidence of S. aureus are important results and confi rmed high quality of raw material for cheese production. None of S. aureus strains were confi rmed as MRSA. The results of sensory evaluation showed no signifi cant diff erences between cheeses originated from cow's milk and cheeses from mixed milk.

The work is focused on the evaluation of seasonal dynamics of the total count of microorganisms in sheep's milk and on the proposal of developing cut-off values for standard limitation for the next fifteen years for hygienic safety support. The total count of microorganisms was measured between years 2012-2014 (n = 4,746). The results were statistically evaluated using medians, geometric means, arithmetic means, means of log values (log 10 ) and standard deviations for the cut-off limit determination. This model was patterned on the maximum of total count of microorganisms in the tested percentiles 95 (statistical conventional interval), 91, 90, 80 and 70% and on the result of medians (from 109 to 148 × 10 3 cfu/ml). These cut-off limits were divided into three classes (I to III) of standard quality, and the model of dynamics for their gradual implementation time was created as follows: initiation period (class I = ≤ 800; II = from 801 to 1,300; III = 1,301 to 4,000; non-standard = > 4,000 × 10 3 cfu/ml); second period (class I = ≤ 550; II = 551 to 800; III = 801 to 1,300; non-standard = > 1,300 × 10 3 cfu/ml); third period (standard class = ≤ 800 × 10 3 cfu/ml); fourth period (standard class = ≤ 550 × 10

A meat paste production line and its microbial parameters have been evaluated in single Czech company. The raw meat paste samples before heat treatment were tested positively for the presence of three staphylococci species: Staphylococcus aureus, Staphylococcus haemolyticus and Staphylococcus epidermidis. Subsequent microbial analysis of meat paste components and ingredients (fresh meat, water, spices, equipment) identified only the spices used as positive for S. aureus (coriander, cinnamon, badian, mustard – (10 - 40 cfu/g)) and S. haemolyticus strains (juniper, ginger). The collection of sixteen collected strains (S. aureus (n = 4), S. haemolyticus (n = 4), S. epidermidis (n = 8)) has been typed with the rep-PCR method utilising (GTG)5 primer. Analysis of the fingerprints using the unweighted pair-group method using arithmetic averages (UPGMA) clustering method revealed presence of eleven strain clusters with similarity lower than 90%: two fingerprint clusters of S. aureus, three individual clusters characteristic for S. haemolyticus and six different S. epidermidis specific clusters. The S. aureus strains from different types of spice were identical, resp. very similar. Molecular tracking composed from the rep-PCR analysis of acquired isolates and comparison among all collected fingerprints confirmed the spices to be the source of both S. aureus and S. haemolyticus strains identified in raw meat paste. The additional rep-PCR analysis of the S. epidermidis collection confirmed usability and performance of this method. The antibiotic susceptibility to fourteen individual antibiotics has been examined among the collected staphylococci strains. The predominant erythromycin resistance (68.8%) was followed with the resistance to amoxicillin/clavulanic acid (56.2%). Other resistances observed were less frequent (clindamycin – 12.5%, oxacillin – 6.3%, tetracycline – 6.3%, sulphamethoxazole-trimethoprim – 6.3%, chloramphenicol – 6.3%, novobiocin – 6.3%). As shown by our experimental results, rep-PCR with the (GTG)5 primer is an applicable tool for typing of bacterial strains and may be used for identifying the source of contamination.

The work is focused on the antibacterial effect of four types of blossom honey, one honeydew and two Mānuka honey (MAN100+ and MAN400+) on selected pathogenic microorganisms isolated from cow’s milk (Staphylococcus aureus 51 and S. aureus 428), sheep’s milk (S. aureus 627), and from the Czech Collection of Microorganisms (Streptococcus uberis CCM 4617, Streptococcus agalactiae CCM 6187, Enterococcus faecalis CCM 4224 and Escherichia coli CCM 4787). The concentrations of honey samples were 20% and 30%. The obtained results showed a 100% inhibitory effect of MAN400+ on all tested bacterial strains even at a concentration of 20% and also a comparable inhibitory effect of Mānuka honey with Czech honeydew. The results indicate that honey had an inhibitory effect against the tested bacterial species which may cause mastitis.