prikaz prve stranice dokumenta Mikrobiološka analiza namirnica animalnog podrijetla u RH
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undergraduate thesis
Mikrobiološka analiza namirnica animalnog podrijetla u RH
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. urn:nbn:hr:109:494561
Rašić, Anđela
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Milk Technology

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Rašić, A. (2016). Mikrobiološka analiza namirnica animalnog podrijetla u RH (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:494561

Rašić, Anđela. "Mikrobiološka analiza namirnica animalnog podrijetla u RH." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:494561

Rašić, Anđela. "Mikrobiološka analiza namirnica animalnog podrijetla u RH." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:494561

Rašić, A. (2016). 'Mikrobiološka analiza namirnica animalnog podrijetla u RH', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 26 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:494561

Rašić A. Mikrobiološka analiza namirnica animalnog podrijetla u RH [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2016 [cited 2024 November 26] Available at: https://urn.nsk.hr/urn:nbn:hr:109:494561

A. Rašić, "Mikrobiološka analiza namirnica animalnog podrijetla u RH", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:109:494561

Metadata
TitleMikrobiološka analiza namirnica animalnog podrijetla u RH
Title (english)Microbiological analysis of foods of animal origin
AuthorAnđela Rašić
MentorVedran Slačanac (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Milk Technology)
Osijek
Defense date and country2016-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Sve namirnice mogu se podijeliti na namirnice životinjskog (animalnog) i biljnog podrijetla. Namirnice animalnog podrijetla čine mlijeko, meso i jaja koje formiraju veliku i heterogenu skupinu. Njihova karakteristika je visoka hranjiva vrijednost, visok sadržaj bjelančevina i mineralnih tvari, ali kod mesa se nalazi i sadržaj masti, masnih kiselina te kolesterola. Namirnice animalnog podrijetla su veoma često kontaminirane patogenim bakterijama (Salmonella, Lysteria monocytogenes, Campylobacter jejuni, Staphylococcus aureus itd.) Pojava određene bakterije ovisi o samom proizvodu, njegovom kemijskom sastavu, procesu proizvodnje, načinu skladištenja te procesu pripreme namirnica. Način kontaminacije životinje proizlazi iz više izvora: preko stočne hrane, insekata, glodavaca ili preko drugih životinja, a na čovjeka se prenosi direktno ili konzumacijom animalnih proizvoda. Kako ne bi došlo do kontaminacije, potreban je kontroliran proces proizvodnje, od sirovine do gotovog proizvoda.
Abstract (english)
All victuals can be divided into victuals of herbal lineage or victuals of animal lineage. Victuals of animal lineage are milk, meat and eggs as they form large and heterogenous groups. Their characteristics are high nutritive values, high content of proteins and minerals, but meat also contains lipids, fatty acids and cholesterol. Victuals of animal lineage are very often contaminated by pathogenic bacteria (Salmonella, Lysteria monocytogenes, Campylobacter jejuni, Staphylococcus aureus etc.). Apparition of bacteria depends on the product, chemical composition of the product as well as the manufacturing and preparation process. The contamination arises from multiple sources: pasturage, rodents, insects or other animals and it is transmitted to humans directly or by ingestion of animal victuals. However, to avoid contamination a controlled manufacturing process, from raw material to prepared foodstuff, is needed.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:494561
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 conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Public noteNaslov rada u pdf-u se razlikuje od naslova u Repozitoriju
Created on2018-06-27 10:57:44