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undergraduate thesis
Kontaminacija mesa mikroorganizmima prilikom proizvodnog procesa i patogeni koji najčešće uzrokuju bolesti kod ljudi
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. urn:nbn:hr:159:074744
Rogina, Laura
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

Rogina, L. (2021). Kontaminacija mesa mikroorganizmima prilikom proizvodnog procesa i patogeni koji najčešće uzrokuju bolesti kod ljudi (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:074744

Rogina, Laura. "Kontaminacija mesa mikroorganizmima prilikom proizvodnog procesa i patogeni koji najčešće uzrokuju bolesti kod ljudi." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:074744

Rogina, Laura. "Kontaminacija mesa mikroorganizmima prilikom proizvodnog procesa i patogeni koji najčešće uzrokuju bolesti kod ljudi." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:074744

Rogina, L. (2021). 'Kontaminacija mesa mikroorganizmima prilikom proizvodnog procesa i patogeni koji najčešće uzrokuju bolesti kod ljudi', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:074744

Rogina L. Kontaminacija mesa mikroorganizmima prilikom proizvodnog procesa i patogeni koji najčešće uzrokuju bolesti kod ljudi [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2021 [cited 2024 November 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:074744

L. Rogina, "Kontaminacija mesa mikroorganizmima prilikom proizvodnog procesa i patogeni koji najčešće uzrokuju bolesti kod ljudi", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:159:074744

Metadata
TitleKontaminacija mesa mikroorganizmima prilikom proizvodnog procesa i patogeni koji najčešće uzrokuju bolesti kod ljudi
Title (english)Meat contamination with microorganisms during production process and pathogens connected with food diseases
AuthorLaura Rogina
MentorHelga Medić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Meat and Fish Technology)
Zagreb
Defense date and country2021-09-16, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Mikroorganizmi predstavljaju velik problem u svim granama prehrambene industrije budući da vrlo lako dolazi do kontaminacije sirovine, a taj problem posebno je izražen u mesnoj industriji zbog građe i kemijskog sastava mesa koji posebno pogoduje njihovom rastu i razmnožavanju. U ovom radu navode se najčešći uzroci mikrobne kontaminacije i parametri koji su bitni za rast samih mikroorganizama, a isto tako i postupci kojima nastojimo spriječiti da dođe do kvarenja hrane i ekonomskih gubitaka koji su posljedica kvarenja. Također velik problem su i patogeni mikroorganizmi poput Salmonelle, Escherichie, Listerie, Camylobactera i Yersinie koji su prepoznati kao najčešći uzročnici bolesti koje su povezane sa konzumacijom mesa i mesnih proizvoda. Veliku ulogu u prevenciji bolesti i samog mikrobnog kvarenja ima upotreba HACCP sustava čija nam primjena omogućava prepoznavanje rizika kroz 7 principa kojim se ovaj sustav vodi.
Abstract (english)
Microorganisms represent a huge problem in every field of food industry since raw material is easily contaminated, this problem is specially conspicuous in meat industy because of structure and chemical compounds of meat which is good medium for their production and growth. In this thesis are given the most common reasons and parameters which are essential for microbial growth and also methods which are used to prevent food spoilage and economical waste as a result of spoilage. Pathogens such as Salmonella, Escherichia, Listeria, Campylobacter and Yersinia are recognised as most common cause of food poisoning connected with meat and meat products. HACCP system has very important role in prevention of microbical growth and food poisoning. It is based on 7 principles and allows us to recognise main hazards in production and processing of meat.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:074744
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2021-09-28 11:19:33