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professional thesis
Percepcija potrošača prema mikrobiološkom riziku podrijetlom iz hrane
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. urn:nbn:hr:159:792089
Lončarević, Sanja
University of Zagreb
Faculty of Food Technology and Biotechnology

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

Cite this document

Lončarević, S. (2012). Percepcija potrošača prema mikrobiološkom riziku podrijetlom iz hrane (Professional thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:792089

Lončarević, Sanja. "Percepcija potrošača prema mikrobiološkom riziku podrijetlom iz hrane." Professional thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:792089

Lončarević, Sanja. "Percepcija potrošača prema mikrobiološkom riziku podrijetlom iz hrane." Professional thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:792089

Lončarević, S. (2012). 'Percepcija potrošača prema mikrobiološkom riziku podrijetlom iz hrane', Professional thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 03 September 2024, https://urn.nsk.hr/urn:nbn:hr:159:792089

Lončarević S. Percepcija potrošača prema mikrobiološkom riziku podrijetlom iz hrane [Professional thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2012 [cited 2024 September 03] Available at: https://urn.nsk.hr/urn:nbn:hr:159:792089

S. Lončarević, "Percepcija potrošača prema mikrobiološkom riziku podrijetlom iz hrane", Professional thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:159:792089

Metadata
TitlePercepcija potrošača prema mikrobiološkom riziku podrijetlom iz hrane
Title (english)Consumer perception of microbial risk from food
AuthorSanja Lončarević
MentorIrena Colić-Barić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
Zagreb
Defense date and country2012-12, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog istraživanja je bilo utvrditi kakva je percepcija i postoje li razlike u percepciji potrošača (Banja Luka vs Zagreb) prema mikrobiološkom riziku podrijetlom iz hrane , kao i koliko potrošači iz ova dva grada poznaju najčešće patogene iz hrane (Salmonella spp., Escherichia coli, Campylobacter i Listeria monocytogenes), i koji čimbenici utječu na njihovo znanje. Podaci su prikupljani direktnim intervjuima, u oba grada. Ukupno je 324 ispitanika sudjelovalo u istraživanju. Analiza podataka je vršena pomoću SPSS 19.0. Korištena je deskriptivna statistika, kao i Pearson′s chi square (x²) analiza. Utvrđena je prisutnost fenomena „optimistične pristranosti” u oba grada, odnosno sklonost ljudi da osobni rizik procjenjuju optimistično, što je posebice prisutno prema mikrobiološkom riziku podrijetlom iz hrane. U oba grada je prisutan isti postotni odnos poznavanja četiri najčešće bakterije iz hrane. Također, u oba grada je utvrđeno da je faktor pokazatelj poznavanja salmonele navika pranja ruku.
Abstract (english)
The objective of this research was to gain insight into consumer perception of microbiological risk in food and any potential differences in consumer perception in the cities (Banja Luka vs Zagreb), as well as to find out how many consumers from those two cities have awareness of the most common foodborne pathogens (Salmonella spp., Escherichia coli, Campylobacter and Listeria monocytogenes) and what factors influence their knowledge. Data have been collected by face-to-face interviews in both cities. A total of 324 participants have taken part in the research. Data analysis has been performed using SPSS 19.0. We used descriptive statistics, as well as Pearson′s chi square (x²).The finding shows the presence of optimistic bias in both cities, i.e. the tendency of people to assess their personal risk optimistically, which particularly relates to microbiological risk in food. In both cities, there is the same percentage relation as regards the awareness of the four most common foodborne bacteria. Also, in both cities it has been identified that the predicting factor for the awareness of Salmonella are proper hand washing habits.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:792089
Study programmeTitle: Food Management
Study programme type: university
Study level: postgraduate specialist
Academic / professional title: sveučilišni/a specijalist/specijalistica upravljanja hranom (sveučilišni/a specijalist/specijalistica upravljanja hranom)
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 09:51:48