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Inštrukcie pre autorov (Author guidelines)

 

INŠTRUKCIE K PRÍPRAVE PRÍSPEVKU

 

Príspevok:

príspevok píšte v anglickom jazyku podľa nasledujúcich inštrukcií:

typ písma  Times New Roman, veľkosť písma 12, riadkovanie 1,5, dĺžka abstraktu max 4 strany A4. Jazyk: angličtina.  Príspevky zasielajte vo Worde s názvom: priezvisko.docx(doc).

Štruktúra príspevku:

  1. Názov – vycentrovať text, veľké a tučné písmo
  2. Autori – priezvisko, iniciála mena, bez titulov, podčiarknuť priezvisko prezentujúceho, vycentrovať text
  3. Pôsobisko autora – názov oddelenia/organizácie, adresa, e-mailový kontakt prezentujúceho autora, vycentrovať text, kurzíva, nepoužívať skratky
  4. Členenie príspevku – štandardná štruktúra – Úvod, Cieľ práce, Metodika, Výsledky a Diskusia, Záver, Literatúra (literatúru citujte podľa číselného poradia). Nadpisy tučné písmo, zarovnať vľavo. Zvyšný text zarovnať od kraja ku kraju.
  5. Obrázky a tabuľky – umiestniť do textu, názov nad tabuľkou a pod obrázkom (nadpis tučný, zarovnaný vľavo).

Príspevky, ktoré nebudú spĺňať tieto kritéria, budú vrátené na prepracovanie. Organizátori si vyhradzujú právo výberu príspevkov.

Príklad príspevku uvádzame nižšie.

 


Guidelines for Manuscripts

 

Contribution:

write in English language in text editor Microsoft word, font Times New Roman, font size 12, line spacing 1.5, A4 format, maximum range is 4 pages, pages not numbered.

The contributions need to be send under name: surname.docx(doc) (e.g. Smith.docx).

 

Structure of the contribution:

  1. Title – align text to the centre, all signs in bold and large
  2. Authors – surname, initial of the name, without titles, underline the presenting author, align text to the centre
  3. Author`s address – name of the Institute/Organisation, postal address, e-mail address of the presenting author, align text to the centre, use italics, do not use abbreviations
  4. Paragraphs – with typical structure for scientific paper – Introduction, The aim of the study, Methodology, Results and Discussion, Conclusion, Literature (literature must be cited in numerical order). Headings in bold, align text left. Rest of the text align to the edges
  5. Figures and tables – place in the text, title above the table or below the figure (titles in bold, align to the left).

 

Contributions that do not meet these guidelines will be returned to author for revision. The organizers reserve the right to select contributions.

 

Example of the contribution is below:

 

T E M P L A T E

 

ANTIMICROBIAL RESISTANCE AMONG SALMONELLA FROM FOODS OF ANIMAL ORIGIN

M. Theiszova, Z. Kotrcova

Regional Public Health Authority, Dobrovičova 12, 080 01 Košice, Slovakia

(e-mail: xyz@pobox.sk)

Introduction

The aim of the study

Methodology

Salmonella isolates were recovered from a monthly sampling of chicken breasts, ground turkey, ground beef, and pork chops purchased from selected grocery stores from 2010 and 2011. In 2010 and 2011, a total of 6,046 retail meats were examined, including 1,513 chicken breasts, 1,499 ground turkey samples, 1,522 ground beef samples, and 1,502 pork chops. Retail meat samples tested increased to 3,533 in 2010 as compared to 2,513 in 2011.

Results and Discussion

Overall, six percent of 6,046 retail meat samples (n = 365) were contaminated with Salmonella, the bulk recovered from either ground turkey (52%) or chicken breast (39%). Salmonella isolates were serotyped and susceptibility tested using a panel of 16 antimicrobial agents. S. Heidelberg was the predominant serotype identified (23%), followed by S. Saintpaul (12%), S. Typhimurium (11%), and S. Kentucky (10%). Overall, resistance was most often observed to tetracycline (40%), streptomycin (37%), ampicillin (26%), and sulfamethoxazole (25%). Twelve percent of isolates were resistant to cefoxitin and ceftiofur, though only one isolate was resistant to ceftriaxone. All isolates were susceptible to amikacin and ciprofloxacin; however, 3% of isolates were resistant to nalidixic acid and were almost exclusive to ground turkey samples (n = 11/12).

Conclusion

Literature