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master's thesis
Značenje nalaza bakterije Staphylococcus aureus u sirevima domaće proizvodnje
Zagreb: University of Zagreb, Faculty of Agriculture, 2017. urn:nbn:hr:204:707619
Grubješić, Željka
University of Zagreb
Faculty of Agriculture
Microbiology

Institutional repository: Repository Faculty of Agriculture University of Zagreb

Cite this document

Grubješić, Ž. (2017). Značenje nalaza bakterije Staphylococcus aureus u sirevima domaće proizvodnje (Master's thesis). Zagreb: University of Zagreb, Faculty of Agriculture. Retrieved from https://urn.nsk.hr/urn:nbn:hr:204:707619

Grubješić, Željka. "Značenje nalaza bakterije Staphylococcus aureus u sirevima domaće proizvodnje." Master's thesis, University of Zagreb, Faculty of Agriculture, 2017. https://urn.nsk.hr/urn:nbn:hr:204:707619

Grubješić, Željka. "Značenje nalaza bakterije Staphylococcus aureus u sirevima domaće proizvodnje." Master's thesis, University of Zagreb, Faculty of Agriculture, 2017. https://urn.nsk.hr/urn:nbn:hr:204:707619

Grubješić, Ž. (2017). 'Značenje nalaza bakterije Staphylococcus aureus u sirevima domaće proizvodnje', Master's thesis, University of Zagreb, Faculty of Agriculture, accessed 16 September 2024, https://urn.nsk.hr/urn:nbn:hr:204:707619

Grubješić Ž. Značenje nalaza bakterije Staphylococcus aureus u sirevima domaće proizvodnje [Master's thesis]. Zagreb: University of Zagreb, Faculty of Agriculture; 2017 [cited 2024 September 16] Available at: https://urn.nsk.hr/urn:nbn:hr:204:707619

Ž. Grubješić, "Značenje nalaza bakterije Staphylococcus aureus u sirevima domaće proizvodnje", Master's thesis, University of Zagreb, Faculty of Agriculture, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:204:707619

Metadata
TitleZnačenje nalaza bakterije Staphylococcus aureus u sirevima domaće proizvodnje
Title (english)Significance of the bacteria Staphylococcus aureus in domestic cheeses
AuthorŽeljka Grubješić
MentorLidija Kozačinski (mentor)
Committee memberLidija Kozačinski (predsjednik povjerenstva)
Committee memberBela Njari (član povjerenstva)
Committee memberMirna Mrkonjić Fuka (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Agriculture
(Microbiology)
Zagreb
Defense date and country2017-09-28, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Abstract
U radu su prikazani literaturni podaci koji govore o nalazu bakterije Staphylococcus aureus u svježim i kuhanim sirevima iz domaće proizvodnje. Koagulaza-pozitivni sojevi S. aureus produciraju enterotoksine, te njihovo unošenje u organizam izaziva stafilokokno otrovanje. Stoga je ključno da svježi i kuhani sirevi budu mikrobiološki ispravni u vrijeme konzumacije. Njihova mikrobiološka i zdravstvena ispravnost ovisi o brojnim čimbenicima, prije svega o zdravlju vimena životinje, higijeni mužnje i higijenskoj proizvodnji sira. Prema podacima u literaturi nalaz bakterije S. aureus u svježim i kuhanim sirevima kreće se od 0 – 54 %. U svježim sirevima bakterija se najčešće nalazi kao uzročnik upale vimena, pa se izlučuje u mlijeku (u više od 90 % slučajeva). U kuhanim sirevima kontaminacija bakterijom nastaje najčešće naknadno, kao sekundarna kontaminacija tijekom proizvodnje sira. Stafilokokno otrovanje hranom uzrokovano konzumacijom svježih i kuhanih sireva na razini EU iznosi 0,4 %.
Abstract (english)
This paper presents the literature data on the findings of the bacteria Staphylococcus aureus in fresh and cooked domestic cheeses. Coagulase-positive strains of S. aureus produce enterotoxins and their ingestion into the organism causes staphylococcal poisoning. It is therefore essential that fresh and coocked cheeses are microbiologically safe at the time of their consumption. Their microbiological and health safety depens on number of factors, mostly on the health of the animal’s udder, the hygiene of the animal and the hygienic treatment during the production of the cheese. According to the findings in the literature, presentce of the bacteria S. aureus in fresh and cooked domestic cheeses variates from 0 to 54%. In fresh cheeses, bacteria are most commonly found as a cause of udder inflammation and are excreted in milk (in more than 90% of cases). In cooked cheeses, contamination with the bacteria is most commonly occurring as a secondary contamination during cheese production. Staphylococcal food poisoning caused by the consumption of fresh and cooked cheeses is numbered as 0.4% at EU level.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:204:707619
Study programmeTitle: Agroecology
Study programme type: university
Study level: graduate
Academic / professional title: magistar/ magistra inženjer/inženjerka agroekologija (magistar/ magistra inženjer/inženjerka agroekologija)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-12-04 10:20:51