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undergraduate thesis
Determinacija bakterija roda Salmonella
2009. urn:nbn:hr:109:056298
Zagorščak, Mateja
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Biology and Microbiology

Cite this document

Zagorščak, M. (2009). Determinacija bakterija roda Salmonella (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:056298

Zagorščak, Mateja. "Determinacija bakterija roda Salmonella." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:056298

Zagorščak, Mateja. "Determinacija bakterija roda Salmonella." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:056298

Zagorščak, M. (2009). 'Determinacija bakterija roda Salmonella', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 19 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:056298

Zagorščak M. Determinacija bakterija roda Salmonella [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2009 [cited 2024 April 19] Available at: https://urn.nsk.hr/urn:nbn:hr:109:056298

M. Zagorščak, "Determinacija bakterija roda Salmonella", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2009. Available at: https://urn.nsk.hr/urn:nbn:hr:109:056298

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Metadata
TitleDeterminacija bakterija roda Salmonella
Title (english)Determination of bacterial genus Salmonella
AuthorMateja Zagorščak
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 country2009-10-19, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Food Microbiology
Abstract
Salmonella u prehrambenoj industriji zauzima značajno mjesto kao jedan od najznačajnijih kontaminata hrane koji je patogen za čovjeka. U čovjeka uzrokuje salmoneloze. Salmoneloza je bakterijska infekcija tankog i debelog crijeva. U prirodi, postoji jedna vrsta (Salmonella enterica) sa sedam podvrsta. Od najveće je važnosti prevencija kontaminacije živežnih namirnica od strane inficiranih životinja ili ljudi. S peradi, mesom, jajima i drugom hranom, mora se pravilno rukovati i treba ju pravilno termički obraditi, spremiti i čuvati u hladnjaku. Provode se mnoga istraživanja radi dobivanja rezultata koji su važni radi usporedbe i pronalaženja odgovarajućih rješenja za sprečavanje bolesti uzrokovanih salmonelama. Pravilnim rukovanjem i kontrolom hrane, te pitke vode, može se spriječiti pojava salmonela.
Abstract (english)
Salmonella occupies an important place in the food industry as one of the most dangerous contaminant of food, which is pathogen for humans. In humans it causes salmonellosis. Salmonella is a bacterial infection of the small and large intestine. There is only one species of salmonella (Salmonella enterica) with seven subspecies. Of the most importance is prevention of food contamination by infected animals or people. Poultry, meat, eggs and other foods must be properly handled and it should be properly cooked, stored and kept refrigerated. Researches are made to compare the results that are important and find appropriate solutions for the prevention of diseases caused by salmonella. Proper handling and control of food and drinking water, can prevent the occurrence of salmonella.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:056298
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 on2015-11-05 10:36:00