The objective of the research was the shelf life extension of a salad with meat in mayonnaise. The microbial stability of the salad with meat in mayonnaise packaged under vacuum, in modified atmosphere, and using 'Sous vide' technology was examined and compared with conventionally packaged (in ambient air) salad. The salads were packaged in polyamide/polyethylene pouches with barrier properties as well as in pouches made from biodegradable plasticized poly-β-hydroxybutyrate or polylactic acid film. Control samples without preservatives were packed in traditional polypropylene containers covered with non-hermetic lids. PURASA L Powder Opti Form (sodium lactate) in the amount 5 g kgE-1, 10 g kgE-1, and 15 g kgE-1, and ethyl alcohol in the amount of 2 ml were used as single preservatives for separate samples. The studies of the samples were carried out after 1, 3, 7, 10, 15, 18, 25, 29, 42, and 52 storage days at the temperature of +4+-0.5 deg C. Experimentally the quality of the salad with meat in mayonnaise was characterized by measuring the total plate count of microorganisms. The obtained results indicate that different packaging technologies and addition of preservatives show significantly different influence on the microbial growth in different samples. 'Sous vide' packaging technology was effective for the shelf life extending and guarantee of safety of the salads with meat in mayonnaise.

The aim of the present study was to determine the concentration of microscopic fungi and selected mycotoxins in fresh bee pollen, stored for different periods. In the study, 12 pollen samples collected from the same apiary families were investigated. The total count of microorganisms in the pollen during the study period varied from 2.9×103 to 4.4×103 cfu g-1. The moisture content of fresh pollen varied between 14.2 and 22.7%. During studies, the most prevalent fungal genera of Fusarium, Penicillium, Alternaria, Mucor and yeast were found in fresh bee pollen. The amounts of microscopic fungi increased from 2.9×103 to 4.4×103 cfu g-1 as the pollen storage time increased. The significantly higest amounts of fungal colonies was determined after 3 days storage of undried pollen. The most significant Fusarium spp. increase (14.9%) was determined after 2 days of storage. The highest levels of mycotoxins ZEN and DON were determined after 3 days of pollen storage. Fresh bee pollen chould be dried as quickly as possible, to reduce the levels of microbial contamination.