prikaz prve stranice dokumenta Utjecaj pohrane na rast bakterije L. monocytogenes u kuhanom kravljem siru
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master's thesis
Utjecaj pohrane na rast bakterije L. monocytogenes u kuhanom kravljem siru
Zagreb: University of Zagreb, Faculty of Veterinary Medicine, 2014. urn:nbn:hr:178:246554
Rožić, Josipa
University of Zagreb
Faculty of Veterinary Medicine
Department of Hygiene and Technology of Foodstuffs

Institutional repository: Repository of Faculty of Veterinary Medicine

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Rožić, J. (2014). Utjecaj pohrane na rast bakterije L. monocytogenes u kuhanom kravljem siru (Master's thesis). Zagreb: University of Zagreb, Faculty of Veterinary Medicine. Retrieved from https://urn.nsk.hr/urn:nbn:hr:178:246554

Rožić, Josipa. "Utjecaj pohrane na rast bakterije L. monocytogenes u kuhanom kravljem siru." Master's thesis, University of Zagreb, Faculty of Veterinary Medicine, 2014. https://urn.nsk.hr/urn:nbn:hr:178:246554

Rožić, Josipa. "Utjecaj pohrane na rast bakterije L. monocytogenes u kuhanom kravljem siru." Master's thesis, University of Zagreb, Faculty of Veterinary Medicine, 2014. https://urn.nsk.hr/urn:nbn:hr:178:246554

Rožić, J. (2014). 'Utjecaj pohrane na rast bakterije L. monocytogenes u kuhanom kravljem siru', Master's thesis, University of Zagreb, Faculty of Veterinary Medicine, accessed 06 August 2024, https://urn.nsk.hr/urn:nbn:hr:178:246554

Rožić J. Utjecaj pohrane na rast bakterije L. monocytogenes u kuhanom kravljem siru [Master's thesis]. Zagreb: University of Zagreb, Faculty of Veterinary Medicine; 2014 [cited 2024 August 06] Available at: https://urn.nsk.hr/urn:nbn:hr:178:246554

J. Rožić, "Utjecaj pohrane na rast bakterije L. monocytogenes u kuhanom kravljem siru", Master's thesis, University of Zagreb, Faculty of Veterinary Medicine, Zagreb, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:178:246554

Metadata
TitleUtjecaj pohrane na rast bakterije L. monocytogenes u kuhanom kravljem siru
Title (english)Occurence of Listeria monocytogenes in boiled cow cheese
AuthorJosipa Rožić
MentorLidija Kozačinski (mentor)
Committee memberEstella Prukner-Radovčić
Committee memberIvana Filipović
Committee memberLidija Kozačinski
GranterUniversity of Zagreb
Faculty of Veterinary Medicine
(Department of Hygiene and Technology of Foodstuffs)
Zagreb
Defense date and country2014-02-24, Croatia
Scientific / art field,
discipline and subdiscipline		BIOMEDICINE AND HEALTHCARE
Veterinary Medicine
Veterinary Public Health and Food Safety
Abstract
U radu je istražena dinamika rasta bakterije L. monocytogenes u kuhanom kravljem siru tijekom pohrane na 4º i 13ºC kroz dvadesetosam dana. Sir korišten u pokusu inicijalno nije sadržavao bakteriju L. monocytogenes. U uzorcima inokuliranima s 104 CFU/ml L. monocytogenes, utvrdili smo da bakterija kontinuirano raste te je dvadesetosmog dana pohrane na temperaturi od 4°C utvrdena u broju 2,25 log/cm2, odnosno 2,35 log/cm2 u drugoj skupini uzoraka držanih na temperaturi od 13°C. Medutim, dinamika rasta bakterije L. monocytogenes nije pokazivala izrazite razlike ovisno o temperaturi pohrane sira, te je razlika imedu najviših vrijednosti iznosila 0,10 log/cm2 zadnjeg dana pohrane uzoraka. Ovo je istraživanje pokazalo da bakterija L. monocytogenes može rasti u kuhanom kravljem siru, te da je prisutna u siru i nakon dvadeset osam dana pohrane u hladnjaku i na povišenoj temperaturi. To je cini potencijalnom opasnošcu po zdravlje ljudi i u slucaju kada je pravilno cuvana do isteka roka trajanja.
Abstract (english)
In this study, the dynamics of bacterial growth in boiled cow chees during 28 day storage on temperatures of 4°C and 13°C was examined. Cheese sample use in this study was initialy negative on Listeria monocytogenes. In samples inoculated with 104 CFU/ml, growth of L. monocytogenes was observed during 28 days of storage on both temperatures. The number of bacteria at day 28 ranged 2,25 log/cm2 at 4°C, while at 13 °C it was 2,35 log/cm2. However, the dynamics of bacterial growth didn't show distinct differences depending on temeprature of storage of the cheese, and difference on the last day of the study was 0,10 log/cm2 highest at 13°C. Our experiment has shown that L. monocytogenes can grown in boiled cow cheese, and after 28th days of storage on refridgerator (+4°C) and abusive (+13°C) temperature. That makes Listeria monocytogenes potential threat to human health, although the food is properly stored until the expiry date.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:178:246554
Study programmeTitle: Veterinary Medicine
Study programme type: university
Study level: integrated undergraduate and graduate
Academic / professional title: doktor/doktorica veterinarske medicine (doktor/doktorica veterinarske medicine)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2016-01-14 10:28:45