prikaz prve stranice dokumenta Bakterije roda Clostridium i toksikoinfekcije
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undergraduate thesis
Bakterije roda Clostridium i toksikoinfekcije
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. urn:nbn:hr:109:114852
Vukomanović, Katarina
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Biology and Microbiology

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Vukomanović, K. (2013). Bakterije roda Clostridium i toksikoinfekcije (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:114852

Vukomanović, Katarina. "Bakterije roda Clostridium i toksikoinfekcije." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:114852

Vukomanović, Katarina. "Bakterije roda Clostridium i toksikoinfekcije." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:114852

Vukomanović, K. (2013). 'Bakterije roda Clostridium i toksikoinfekcije', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 11 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:114852

Vukomanović K. Bakterije roda Clostridium i toksikoinfekcije [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2013 [cited 2025 January 11] Available at: https://urn.nsk.hr/urn:nbn:hr:109:114852

K. Vukomanović, "Bakterije roda Clostridium i toksikoinfekcije", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:109:114852

Metadata
TitleBakterije roda Clostridium i toksikoinfekcije
Title (english)Bacteria of Clostridium Genera and Toxico - Infections
AuthorKatarina Vukomanović
MentorHrvoje Pavlović (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food and Nutrition Research)
(Sub-department of Biology and Microbiology)
Osijek
Defense date and country2013-10-10, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Food Microbiology
Abstract
Bakterije roda Clostridium široko su rasprostranjene u prirodi, stoga se mogu pronaći u vodi, zraku, tlu, prašini, ljudskom probavnom sustavu. Najznačajniji pripadnici ovog roda su Clostridium perfringens, Clostridium botulinum i Clostridium difficile. Kontaminacija hrane ovim sporogenim bakterijama predstavlja veliku prijetnju za ljudsko zdravlje, posebno ako se konzumira higijenski neispravna, termički dovoljno neobrađena ili podgrijavana hrana. Osim toga, konzumacija dimljene ribe, kobasica, pršuta i drugih suhomesnatih proizvoda predstavlja potencijalni rizik. U ovom radu opisuju se najznačajnije vrste bakterija roda Clostridium, njihova svojstva i uvjeti potrebni za rast, spore i toksini, bolesti koje izazivaju, metode detekcije te moguća primjena ovih bakterija u medicini i farmaciji.
Abstract (english)
Bacteria of genus Clostridium are highy spread in wild and they can be found in water, air, soil and human digestive trackt. Most significant members of this genius are: Clostridium perfringens, C. botulinum and C.difficile. Food contamination with this sporogenic bacteria presents great threat for human health, especially if consumed after food is unhygienic, insufficiently thermally processed or additional heated processes. Except from that, consumate of smoked fish, sausages, persuto and other dehidrated meat products presents potencial risk. In this paper the most common species of genius Clostridium, their characteristics, growth requirements, spores, toxins and illnesses they cause are described. Methods for bacterial detection and shown possible applications of these bacteria in medicine and pharmacy are also presented.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:114852
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
Created on2015-10-01 14:03:51