prikaz prve stranice dokumenta Razvoj neutralizatora i metoda ispitivanja mikrobiološke čistoće dezinficijensa i sredstva za čišćenje i prebrisavanje
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professional thesis
Razvoj neutralizatora i metoda ispitivanja mikrobiološke čistoće dezinficijensa i sredstva za čišćenje i prebrisavanje
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. urn:nbn:hr:159:002220
Bači, Nikolina
University of Zagreb
Faculty of Food Technology and Biotechnology

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

Cite this document

Bači, N. (2013). Razvoj neutralizatora i metoda ispitivanja mikrobiološke čistoće dezinficijensa i sredstva za čišćenje i prebrisavanje (Professional thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:002220

Bači, Nikolina. "Razvoj neutralizatora i metoda ispitivanja mikrobiološke čistoće dezinficijensa i sredstva za čišćenje i prebrisavanje." Professional thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:002220

Bači, Nikolina. "Razvoj neutralizatora i metoda ispitivanja mikrobiološke čistoće dezinficijensa i sredstva za čišćenje i prebrisavanje." Professional thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:002220

Bači, N. (2013). 'Razvoj neutralizatora i metoda ispitivanja mikrobiološke čistoće dezinficijensa i sredstva za čišćenje i prebrisavanje', Professional thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 26 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:002220

Bači N. Razvoj neutralizatora i metoda ispitivanja mikrobiološke čistoće dezinficijensa i sredstva za čišćenje i prebrisavanje [Professional thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2013 [cited 2024 November 26] Available at: https://urn.nsk.hr/urn:nbn:hr:159:002220

N. Bači, "Razvoj neutralizatora i metoda ispitivanja mikrobiološke čistoće dezinficijensa i sredstva za čišćenje i prebrisavanje", Professional thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:159:002220

Metadata
TitleRazvoj neutralizatora i metoda ispitivanja mikrobiološke čistoće dezinficijensa i sredstva za čišćenje i prebrisavanje
Title (english)The development of neutralizers and testing methods for microbiological purity testing of disinfectants and cleaning and sweeping agents
AuthorNikolina Bači
MentorKsenija Markov (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
Zagreb
Defense date and country2013-01-09, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U svim proizvodnim segmentima u kojima postoji zahtjev za visokim higijenskim standardima potrebno je dokazati efikasnost upotrijebljenih sredstava za dezinfekciju u proizvodnom okruženju u kojem se primjenjuju. Uz testiranje efikasnosti dezinficijensa, prema smjernicama Dobre proizvođačke prakse, potrebno je testirati i mikrobiološku čistoću dezinficijensa te sredstava za čišćenje i prebrisavanje, tako da se neutralizira njihov antimikrobni učinak. U ovom radu cilj je bio razviti najprikladniju kombinaciju neutralizatora i metode testiranja za svako od ispitivanih sredstva, s obzirom na aktivnu supstancu sredstva, propisane test mikroorganizme i moguću toksičnost izabranog neutralizatora. Za većinu testiranih uzoraka pokazalo se da je najefikasniji neutralizator antimikrobnog djelovanja komponenata uzorka bio onaj koji je sadržavao 3% Tween-a 80, 0,3% lecitin-a i 0,6% histidina, bez obzira na korištenu metodu (pour-plate ili membranska filtracija). Također, upotrebom podloge tripton soja agar s Tween-om i lecitinom (MC) postignut je veći stupanj preživljenja test mikroorganizama nego podlogom tripton soja agar (TSA) zbog dodatne neutralizacije antimikrobnog utjecaja rezidua testiranih uzoraka vrlo učinkovitom kombinacijom Tween-a 80 i lecitina.
Abstract (english)
In all product segments in which there is a demand for high standards of hygiene, it is necessary to prove the effectiveness of disinfectants used in a production environment in which they are applied. In addition to testing the efficiency of disinfectants, according to the guidelines of good manufacturing practices, it is necessary to test and microbiological purity of disinfectants and cleaning and sweeping agents in a way to neutralize their antimicrobial effect. The objective of this study was to develop the most suitable combination neutralizers and testing methods for each of the tested agents, with respect to the active substance, prescribed test microorganisms and the possible toxicity of selected neutralizers. For the majority of samples tested in this work was shown to be most effective neutralizer of the antimicrobial activity of the sample components the one that contained 3% Tween-80, 0.3% lecithin and 0.6% histidine, regardless of the method used (pour-plate or membrane filtration). Also, with medium tryptone soy agar with Tween 80 and lecithin (MC) a greater degree of survival of test organisms has been accomplished than with tryptone soy agar (TSA) because of additional neutralization of the antimicrobial effects of samples residues with highly effective combination of Tween 80 and lecithin.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:002220
Study programmeTitle: Postgraduate Specialist Studies in Food Quality and Safety
Study programme type: university
Study level: postgraduate specialist
Academic / professional title: sveučilišni/a specijalist/specijalistica kvalitete i sigurnosti hrane (sveučilišni/a specijalist/specijalistica kvalitete i sigurnosti hrane)
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 09:49:03