Title Trovanje hranom na kruzerima Title (english) Food poisioning on cruisers Author Joško Radošević Mentor Rosanda Mulić (mentor)Committee member Maja Krčum (predsjednik povjerenstva)Committee member Hrvoje Dodig (član povjerenstva)Committee member Pero Vidan (član povjerenstva)Granter University of Split Defense date and country 2020-09-14, Croatia Scientific / art field, TECHNICAL SCIENCES Abstract Ovaj rad se bavi trovanjem hranom na kruzerima, simptomima, liječenjem, te o vodi kao izvoru zaraze. U širem smislu, pojam trovanje hranom obuhvaća sva oboljenja koja nastaju zbog uzimanja nezdrave, pokvarene ili otrovne hrane, odnosno hrane koja sadrži štetne klice, bakterije, viruse ili parazite. Trovanje nastupa unutar 1-36 sati nakon konzumacije, a očituje se pojavom simptoma koji traju od 1-7 dana. Više je zajedničkih simptoma želučane viroze i trovanja hranom: grčevi u trbuhu, povišena
... More temperatura, hladan znoj, mučnina, proljev, pad apetita, bolovi u mišićima i zglobovima, glavobolja i povraćanje. Međutim, kod trovanja hranom simptomi se javljaju unutar nekoliko sati od izloženosti zarazi, dok se kod želučane viroze javljaju nakon 24 do 48 sati. Slabiji slučajevi trovanja hranom najčešće prolaze sami od sebe nakon nekoliko dana, a do tada bi trebalo spriječavati dehidraciju, izbjegavati čvrstu hranu i mliječne proizvode. Osim hrane važno je spomenuti i vodu kao izvor zaraze. Zbog nepravilnog upravljanja vodom može doći do epidemija zaraznih bolesti ili trovanja različitim kemikalijama. Budući da se na kruzerima obrađuju i konzumiraju velike količine hrane velike su i šanse za izbijanje epidemije. Iz tog razloga potrebno je posebnu važnost posvetiti pri kupnji hrane (rok trajanja, kvaliteta, izvor..), pravilnom skladištenju, držanju i higijenskim standardima osoblja u dodiru s hranom. Kruzeri po međunarodnim propisima moraju imati liječnika na brodu kao i putnički brodovi koji imaju više od 12 putnika. U slučaju sumnje na trovanje hranom, ako nema liječnika na brodu savjetuje se traženje radio medicinskog savjeta. Less Abstract (english) The subject of this thesis is food poisoning on cruise ships, symptoms, treatment and the water as a source of illness. In a broader sense, the term food poisoning includes all diseases that occur due to the consumption of unhealthy, spoiled or poisonous food, or food that contains harmful germs, bacteria, viruses or parasites. Poisoning occurs within 1-36 hours after consumption, and is manifested by the appearance of symptoms lasting from 1-7 days. There are several common symptoms of
... More stomach virus and food poisoning: abdominal cramps, fever, cold sweat, nausea, diarrhea, loss of appetite, muscle and joint pain, headache and vomiting. However, in food poisoning, symptoms appear within a few hours of exposure to the infection, while in gastric virus they occur after 24 to 48 hours. Milder cases of food poisoning usually resolve on their own after a few days. Until then dehydration should be prevented and solid foods and dairy products avoided. In addition to food, it is important to mention water as a source of infection. Improper water management could lead to epidemics of infectious diseases or poisoning by various chemicals. Since large amounts of food are processed and consumed on cruise ships, the chances of an outbreak are high. For this reason, it is necessary to pay special attention to the purchase of food (shelf life, quality, source..), proper storage, keeping and hygienic standards of staff in contact with food. According to international regulations cruise ships must have a doctor on board as well as passenger ships that have more than 12 passengers. In case of suspected food poisoning, if there is no doctor on board it is advisable to seek radio medical advice. Less Keywords
kruzer
trovanje
trovanje hranom
trovanje vodom
Keywords (english)
cruise ship
poisoning
food poisoning
water poisoning
Language croatian URN:NBN urn:nbn:hr:164:363788 Study programme Title: Maritime Electrotechnical and Information Technologies Type of resource Text File origin Born digital Access conditions Open access Terms of use Created on 2020-11-06 12:28:28
