K. Dorotíková

Microbial contamination and occurrence of Bacillus cereus sensu lato, Staphylococcus aureus, and Escherichia coli on food handlers’ hands in mass catering: Comparison of the glove juice and swab methods

J. Strejček, K. Bogdanovičová, D. Haruštiaková, 2022, Food Control.

Goat Colostrum—Source of Toxigenic Bacillus Cereus

L. Necidová, K. Dorotíková, Š. Buršová, 2019, Folia Veterinaria.

The Effect of High-Pressure Processing on the Survival of Non-O157 Shiga Toxin-Producing Escherichia coli in Steak Tartare: The Good- or Best-Case Scenario?

F. Ježek, J. Kameník, K. Dorotíková, 2023, Microorganisms.

Occurrence of Foodborne Agents at Food Service Facilities in the Czech Republic.

J. Strejček, K. Bogdanovičová, D. Haruštiaková, 2019, Journal of food protection.

The Pork Meat or the Environment of the Production Facility? The Effect of Individual Technological Steps on the Bacterial Contamination in Cooked Hams

O. Šedo, J. Kameník, K. Dorotíková, 2022, Microorganisms.