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master's thesis
Mikrobiološka i parazitska ispravnost gotovih salata različitog podrijetla
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. urn:nbn:hr:109:044903
Novosel, Fides
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

Novosel, F. (2021). Mikrobiološka i parazitska ispravnost gotovih salata različitog podrijetla (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:044903

Novosel, Fides. "Mikrobiološka i parazitska ispravnost gotovih salata različitog podrijetla." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:044903

Novosel, Fides. "Mikrobiološka i parazitska ispravnost gotovih salata različitog podrijetla." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:044903

Novosel, F. (2021). 'Mikrobiološka i parazitska ispravnost gotovih salata različitog podrijetla', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 23 December 2024, https://urn.nsk.hr/urn:nbn:hr:109:044903

Novosel F. Mikrobiološka i parazitska ispravnost gotovih salata različitog podrijetla [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2021 [cited 2024 December 23] Available at: https://urn.nsk.hr/urn:nbn:hr:109:044903

F. Novosel, "Mikrobiološka i parazitska ispravnost gotovih salata različitog podrijetla", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:109:044903

Metadata
TitleMikrobiološka i parazitska ispravnost gotovih salata različitog podrijetla
Title (english)Microbiological and Parasitic Safety of Fresh-Cut Salads of Different Origin
AuthorFides Novosel
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 country2021-03-05, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Food Microbiology
Abstract
Gotove ili fresh-cut salate su svježi proizvodi od voća i povrća čija je potrošnja u stalnom porastu zbog visokih nutritivnih vrijednosti i jednostavnost i pripreme. Cilj ovoga rada bio je utvrditi prisutnost patogenih mikroorganizama, uzročnika kvarenja gotovih salata i parazita u gotovim salatama s različitim rokom trajanja kao i provjeriti sastav mikrobne populacije. Salate su sakupljene tijekom svibnja i srpnja 2020. godine s maloprodajnih lokacija na području grada Osijeka. Nakon ispiranja i sedimentacije, mikrobiološka i parazitska ispravnost je provjerena klasičnim mikrobiološkim metodama. Uzorci su bili kontaminirani bakterijama porodice Enterobacteriaceae te kvascima i plijesnima. Dijelu uzoraka iz mjeseca svibnja istekao je rok trajanja, ali broj bakterija, kvasaca i plijesni nije bio veći nego u uzorcima ispravnog roka trajanja. U salatama nije pronađena niti jedna parazitska vrsta. Veći broj spora roda Alternaria sp. zabilježen je u svibnju te u cjelovitim salatama i salatama pripremljenim od jedne vrste povrća.
Abstract (english)
Ready to eat or fresh-cut salads are fresh fruit and vegetable products whose consumption tend to increase due to high nutritional value and simplicity of preparation. The aim of this study was to determine the presence of pathogenic microorganisms, spoilage causative agents of fresh-cut salads, and parasites in ready to eat salads with different shelf life, as well as to check the composition of microbial populations. Salads were collected during May and July 2020 from retail locations in the city area of Osijek. After washing and sedimentation, microbiological and parasitic safety of samples was checked by classical microbiological methods. The samples were contaminated with bacteria of the Enterobacteriaceae family and yeasts and molds. The higher number of bacteria, yeasts and molds was detected in the samples from May with a regular expiration date compared to those salads that crossed the shelf life. Parasitic species were not found in the salads. Salads made of one type of vegetable and uncut salads as well sampels from May, contained more spores of Alternaria sp.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:044903
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 on2021-03-15 08:20:34