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doctoral thesis
Prisutnost različitih skupina antibiotika u medu i kinetika njihovog raspadanja pri različitim uvjetima skladištenja
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. urn:nbn:hr:159:996205
Gačić, Milica
University of Zagreb
Faculty of Food Technology and Biotechnology

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

Cite this document

Gačić, M. (2011). Prisutnost različitih skupina antibiotika u medu i kinetika njihovog raspadanja pri različitim uvjetima skladištenja (Doctoral thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:996205

Gačić, Milica. "Prisutnost različitih skupina antibiotika u medu i kinetika njihovog raspadanja pri različitim uvjetima skladištenja." Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:996205

Gačić, Milica. "Prisutnost različitih skupina antibiotika u medu i kinetika njihovog raspadanja pri različitim uvjetima skladištenja." Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:996205

Gačić, M. (2011). 'Prisutnost različitih skupina antibiotika u medu i kinetika njihovog raspadanja pri različitim uvjetima skladištenja', Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 23 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:996205

Gačić M. Prisutnost različitih skupina antibiotika u medu i kinetika njihovog raspadanja pri različitim uvjetima skladištenja [Doctoral thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2011 [cited 2024 December 23] Available at: https://urn.nsk.hr/urn:nbn:hr:159:996205

M. Gačić, "Prisutnost različitih skupina antibiotika u medu i kinetika njihovog raspadanja pri različitim uvjetima skladištenja", Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:159:996205

Metadata
TitlePrisutnost različitih skupina antibiotika u medu i kinetika njihovog raspadanja pri različitim uvjetima skladištenja
Title (english)Multi-screening approach to monitor and quantify some antibiotic residues in honey and the kinetic of degradation at various storage conditions
AuthorMilica Gačić
MBZ: 25823
MentorNada Vahčić (mentor)
MBZ: 125475
Committee memberMirjana Hruškar (predsjednik povjerenstva)
MBZ: 190205
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
Zagreb
Defense date and country2011-07-22, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Universal decimal classification
(UDC)		577 - Biochemistry. Molecular biology. Biophysics
Abstract
Cilj ovog istraživanja bio je utvrditi fizikalno-kemijske i peludne značajke meda, utvrditi prisutnost ostataka antibiotika u medu, te dodavanjem određenih antibiotika u med (oksitetraciklina, kloramfenikola, sulfatiazola i streptomicina) utvrditi kinetiku njihovog raspadanja tijekom skladištenja u mraku pri 15˚ i 25˚C. Rezultati su pokazali da je med po fizikalno-kemijskim parametrima i peludnoj analizi zadovoljavajućih karakteristika. Ostaci antibiotika potvrđeni su u 4 % ispitivanih uzoraka (n=102). Kinetika raspadanja antibiotika u svim vrstama meda brže se odvijala u uzorcima sladištenim pri višim temperaturama u odnosu na one čuvane pri nižim temperaturama. Od ispitivanih antibiotika najbrže se raspadao oksitetraciklin, potom streptomicin, sulfatiazol i najduže zaostaje u medu kloramfenikol. Očekivano vrijeme raspada antibiotika je izrazito dugo i postoji realna opasnost da će kad jednom dospiju u med, dugo zaostati u njemu, te biti prijetnja zdravlju potrošača.
Abstract (english)
The aim of this research was to establish physico-chemical and pollen properties of the honey, the presence of the antibiotic residues in the honey and after an addition of different antibiotics, oxytetracycline, chloramphenicol, sulfathiazole and streptomycin, to determine kinetics of their degradation during storage in dark at 15 oC and 25 oC, respectively. According to the results, examined honey samples have satisfactory physico-chemical properties and pollen characteristics. Antibiotic residues were found in 4 % of all tested samples (n = 102). Kinetics of antibiotics decomposition in the all kinds of honeys was faster at higher storage temperatures in comparison when stored at lower temperatures. The fastest decomposition was reached for antibiotic oxytetracycline, then for sulfathiazole and streptomycin, and the longest composition delay was obtained for chloramphenicol. Finally it can be concluded, as an expected time of degradation is extremely long when antibiotics are present in honey, they are dangerous for consumer’s health.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:996205
Promotion2012-07-01
Study programmeTitle: Postgraduate PhD Study in Food Technology
Study programme type: university
Study level: postgraduate
Academic / professional title: doktor/doktorica znanosti, područje biotehničkih znanosti, polje prehrambena tehnologija (doktor/doktorica znanosti, područje biotehničkih znanosti, polje prehrambena tehnologija)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2018-05-16 08:57:56