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undergraduate thesis
Mikrobiološka ispravnost suhe i svježe tjestenine
2021. urn:nbn:hr:109:268462
Strmota, Magdalena
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

Strmota, M. (2021). Mikrobiološka ispravnost suhe i svježe tjestenine (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:268462

Strmota, Magdalena. "Mikrobiološka ispravnost suhe i svježe tjestenine." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:268462

Strmota, Magdalena. "Mikrobiološka ispravnost suhe i svježe tjestenine." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:268462

Strmota, M. (2021). 'Mikrobiološka ispravnost suhe i svježe tjestenine', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 02 February 2025, https://urn.nsk.hr/urn:nbn:hr:109:268462

Strmota M. Mikrobiološka ispravnost suhe i svježe tjestenine [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2021 [cited 2025 February 02] Available at: https://urn.nsk.hr/urn:nbn:hr:109:268462

M. Strmota, "Mikrobiološka ispravnost suhe i svježe tjestenine", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:109:268462

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Metadata
TitleMikrobiološka ispravnost suhe i svježe tjestenine
Title (english)Microbiological Safety of Dried and Fresh Pasta
AuthorMagdalena Strmota
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 country2021-09-22, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj rada bio je odrediti mikrobiološku populaciju svježe i suhe tjestenine dostupne na tržištu. Analizirano je 10 uzoraka svježe tjestenine (tržnica) i 10 uzoraka suhe tjestenine (trgovački centri). U uzorcima su određene aerobne mezofilne i sporogene bakterije i plijesni te prisutnost patogenih bakterija: rod Salmonella i vrste Escherichia coli i Staphylococcus aureus. Svježa tjestenina je sadržavala veće brojeve aerobnih mezofilnih bakterija (prosječno 4,13 \(log_{10}CFU/g\) prema 2,95 \(log_{10}CFU/g\)) i plijesni (prosječno 0,74 \(log_{10}CFU/g\) prema 0,65 \(log_{10}CFU/g\)), a manje sporogenih bakterija (prosječno 0,87 \(log_{10}CFU/g\) prema 1,41 \(log_{10}CFU/g\)) od suhe tjestenine. U uzorcima nije utvrđena prisutnost patogenih bakterija. Niska zastupljenost plijesni je primijećena u obje vrste tjestenine (prosječno < 100) uz rodove Cladosporium u svježoj i Aspergillus i Penicillium u suhoj tjestenini. U proizvodnji mikrobiološki ispravne tjestenine potrebno je voditi brigu o mikrobiološkoj ispravnosti sirovina, uvjetima proizvodnje, pakiranja, skladištenja, distribucije i prodaje.
Abstract (english)
The main objective of this thesis was determination of microbial population of fresh and dried pasta available for consumers. Overall 10 samples of fresh pasta (farmer's market) and 10 samples of dried pasta (shopping malls) were analysed. Aerobic mesophilic and sporogenic bacteria as well as fungi were determined as well as the presence of pathogenic bacteria: genus Salmonella and species Escherichia coli and Staphylococcus aureus. Fresh pasta contained higher counts of aerobic mesophilic bacteria (on average 4,13 \(log_{10}CFU/g\) vs 2,95 \(log_{10}CFU/g\)) and fungi (on average (0,74 \(log_{10}CFU/g\) vs 0,65 \(log_{10}CFU/g\)) and lower counts of sporogenic bacteria (on average 0,87 \(log_{10}CFU/g\) vs 1,41 \(log_{10}CFU/g\)) compared to dried pasta. Tested bacterial pathogens were not detected in any of analysed samples. Low fungal counts were observed in both pasta types (on average < 100) with genus Cladosporium in fresh and Aspergillus and Penicillium in dried pasta. During production of microbiologically valuable pasta it is a necessity to evaluate microbiological quality of raw materials, production conditions, packaging, storage, distribution and sale.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:268462
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
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Created on2021-09-24 16:14:09