Contamination of food service facilities in the Czech Republic by foodborne agents was determined. Bacillus cereus, Staphylococcus aureus, and Escherichia coli were detected in almost 50% of samples. The occurrence of B. cereus, S. aureus, and E. coli depended on the season of the year. Regular monitoring of food service facilities for agents of foodborne disease is necessary.

Department of Gastronomy Faculty of Veterinary Hygiene and Ecology University of Veterinary and Pharmaceutical Sciences 612 42 Brno Czech Republic

Department of Milk Hygiene and Technology Faculty of Veterinary Hygiene and Ecology University of Veterinary and Pharmaceutical Sciences 612 42 Brno Czech Republic

Institute of Biostatistics and Analyses Faculty of Medicine Masaryk University 625 00 Brno Czech Republic

Research Centre for Toxic Compounds in the Environment Faculty of Science Masaryk University 625 00 Brno Czech Republic

Veterinary Research Institute Hudcova 296 70 621 00 Brno Czech Republic

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