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master's thesis
Mikrobiološke opasnosti u gotovim salatama
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. urn:nbn:hr:109:888877
Jelić, Petra
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Applied Chemistry and Ecology
Sub-department of Biochemistry and Toxicology

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Jelić, P. (2021). Mikrobiološke opasnosti u gotovim salatama (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:888877

Jelić, Petra. "Mikrobiološke opasnosti u gotovim salatama." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:888877

Jelić, Petra. "Mikrobiološke opasnosti u gotovim salatama." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:888877

Jelić, P. (2021). 'Mikrobiološke opasnosti u gotovim salatama', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 26 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:888877

Jelić P. Mikrobiološke opasnosti u gotovim salatama [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2021 [cited 2024 November 26] Available at: https://urn.nsk.hr/urn:nbn:hr:109:888877

P. Jelić, "Mikrobiološke opasnosti u gotovim salatama", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:109:888877

Metadata
TitleMikrobiološke opasnosti u gotovim salatama
Title (english)Microbiological Hazards in Fresh-Cut Salads
AuthorPetra Jelić
MentorTihana Marček (mentor)
MentorHrvoje Pavlović (komentor)
Committee memberLidija Dujmović (predsjednik povjerenstva)
Committee memberTihana Marček (član povjerenstva)
Committee memberHrvoje Pavlović (član povjerenstva)
Committee memberNatalija Velić (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Applied Chemistry and Ecology)
(Sub-department of Biochemistry and Toxicology)
Osijek
Defense date and country2021-02-15, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Food Microbiology
Abstract
Gotove salate su proizvodi spremni za neposrednu potrošnju budući su narezani, oprani, zapakirani i čuvani hlađenjem. Uslijed rezanja biljnog tkiva, bez obzira na pranje, moguć je rast mikroorganizama prisutnih na sirovini ili radnim površinama. Cilj ovog rada jest provjeriti mikrobiološku ispravnost gotovih salata s različitim rokom trajanja, te istražiti kako sastav proizvoda utječe na populaciju mikroorganizama. Uzorci su prikupljeni s maloprodajnih lokacija tijekom veljače i lipnja 2020. godine. U uzorcima je mikrobiološkim metodama određena prisutnost mikroorganizama i parazita metodom sedimentacije i diferencijalnih bojenja. U salatama kojima je istekao rok trajanja, u većim brojevima, detektirani su kvasci, plijesni i enterobakterije te bakterijska vrsta Staphylococcus aureus, stoga takve salate nisu sigurne za konzumaciju. Nasuprot tome, bakterije roda Salmonella, koliformne i sulfitoreducirajuće klostridije, te paraziti i njihovi životni oblici nisu pronađeni. Međutim, utvrđeno je kako cjelovite salate imaju veći udio spora roda Alternaria sp. nego narezane. Nadalje, salate pripremljene od jedne vrste povrća sadrže veći broj spora Alternaria sp. od miješanih salata.
Abstract (english)
Fresh-cut salads are products which can be used for immediate consumption after cutting, washing and packaging. Despite washing procedure of raw salads, working surfaces can be a substrate for microorganism growth as a result of salads mechanical processing. The aim of this work was to examine the microbiological quality of ready-to-eat salads with different shelf life and to investigate how the composition of the product affects the population of microorganisms. Samples were collected from retail locations during February and June 2020. The presence of microorganisms and parasites in the samples was determined by microbiological methods by sedimentation and differential staining. Yeasts, moulds and enterobacteria, as well as the bacterial specie of Staphylococcus aureus, have been detected in salads that have expired, in higher numbers, so such salads are not safe for consumption. On the other hand, bacteria of the genus Salmonella, coliform and sulphite-reducing clostridia, and parasites and their life forms were not found. However, the number of Alternaria sp. spore was higher in whole leaf salads than in chopped salads. Furthermore, salads which contained only one vegetable type showed more Alternaria sp. spores than mixed salads.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:888877
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) icon
Created on2021-02-17 07:36:01