Czech University of Life Sciences Prague

2 ARTICLES PUBLISHED IN JoVE

Environment

The Effect of the Application of Thyme Essential Oil on Microbial Load During Meat Drying

Helga Hernández¹, Adéla Fraňková², Pavel Klouček², Jan Banout¹

¹Department of Sustainable Technologies, Faculty of Tropical AgriSciences, Czech University of Life Sciences Prague, ²Department of Quality of Agricultural Products, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague

Microorganisms such as Escherichia coli that contaminate meat products cause foodborne illnesses. The use of essential oils in the meat drying process has not been deeply studied. Here, we present a novel method of applying thyme essential oil to meat during drying to reduce the microbial load in dried meat.

Environment

Bioindication Testing of Stream Environment Suitability for Young Freshwater Pearl Mussels Using In Situ Exposure Methods

Michal Bílý¹, Simona Němčíková¹, Ondřej P. Simon^1,2, Karel Douda³, Vojtěch Barák¹, Bohumil Dort¹

¹Faculty of Environmental Sciences, Czech University of Life Sciences Prague, ²T. G. Masaryk Water Research Institute, ³Department of Zoology and Fisheries, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague

In situ bioindications enable determination of the suitability of an environment for endangered mussel species. We describe two methods based on the juvenile exposure of freshwater pearl mussels in cages to oligotrophic river habitats. Both methods are implemented in variants for open water and hyporheic water environments.