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master's thesis
Biocidi za dezinfekciju ruku i površina na tržištu RH
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. urn:nbn:hr:159:748859
Pavić, Ivona
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Meat and Fish Technology

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

Cite this document

Pavić, I. (2020). Biocidi za dezinfekciju ruku i površina na tržištu RH (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:748859

Pavić, Ivona. "Biocidi za dezinfekciju ruku i površina na tržištu RH." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:748859

Pavić, Ivona. "Biocidi za dezinfekciju ruku i površina na tržištu RH." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:748859

Pavić, I. (2020). 'Biocidi za dezinfekciju ruku i površina na tržištu RH', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 27 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:748859

Pavić I. Biocidi za dezinfekciju ruku i površina na tržištu RH [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2020 [cited 2024 November 27] Available at: https://urn.nsk.hr/urn:nbn:hr:159:748859

I. Pavić, "Biocidi za dezinfekciju ruku i površina na tržištu RH", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:159:748859

Metadata
TitleBiocidi za dezinfekciju ruku i površina na tržištu RH
Title (english)Biocides used for disinfection of hands and surfaces in the Republic of Croatia
AuthorIvona Pavić
MentorSanja Vidaček Filipec (mentor)
Committee memberTibor Janči (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Meat and Fish Technology)
Zagreb
Defense date and country2020-09-24, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada je analiza aktivnih tvari u biocidnim proizvodima za dezinfekciju ruku i površina koji su odobreni za stavljanje na tržište od strane Ministarstva zdravstva Republike Hrvatske u periodu od 2009. do ožujka 2020. godine te pregled aktualne znanstvene literature o upotrebi biocida i dezinfekciji u prehrambenoj industriji. Od ukupno 2784 proizvoda u Registru biocidnih proizvoda, izdvojeni su svi proizvodi za osobnu higijenu ljudi i dezinfekcijska sredstava na području hrane i hrane za životinje, te su utvrđene najčešće aktivne tvari i formulacije proizvoda. Klasični načini dezinfekcije imaju određene izazove, uslijed čega se istražuju alternativne metode dezinfekcije, učinkovita rješenja za teško uklonjive mikroorganizme te rješenja za specifične probleme u pojedinim sektorima prehrambene industrije. Najveći broj istraživanja odnosi se na ispitivanje novih aktivnih tvari i postupaka dezinfekcije kao primjerice korištenje biljnih ekstrakata i fitokemikalija, bakterija mliječne kiseline, enzima i drugih spojeva dobivenih iz mikroorganizama, kavitacije i elektrizirane vode, te upotreba nanočestica srebra.
Abstract (english)
The goal of this thesis is analysis of the active substances in the biocidal products used for disinfection of hands and surfaces that were approved to be placed on market under the Regulation of the Ministry of Health of the Republic of Croatia, in the period from 2010. until March 2020, and actual scientific literature overview of biocidal products use and disinfection in the food industry. Out of 2784 products in the Register of Biocidal Products, all products for personal hygiene and disinfectants in the field of food and animal feed were singled out. In addition, the most common active substances and product formulations were identified. Current ways of disinfection have their own challenges, therefore, alternative methods of disinfection in the food industry are being explored, as well as efficient solutions against microorganisms that are hard to remove and solutions for specific problems in individual sectors of the food industry. Most research is focused on testing the new active substances and disinfection methods, for example, the use of plant extracts and phytochemicals, lactic acid bacteria, enzymes and other compounds obtained from microorganisms, use of cavitation and electrolyzed water, and use of silver nanoparticles.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:748859
Study programmeTitle: Food Safety Management
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane (magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2021-01-22 12:40:16