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undergraduate thesis
Virusi u hrani
2011. urn:nbn:hr:109:298342
Kovač, Ivan
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

Kovač, I. (2011). Virusi u hrani (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:298342

Kovač, Ivan. "Virusi u hrani." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:298342

Kovač, Ivan. "Virusi u hrani." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:298342

Kovač, I. (2011). 'Virusi u hrani', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 02 February 2025, https://urn.nsk.hr/urn:nbn:hr:109:298342

Kovač I. Virusi u hrani [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2011 [cited 2025 February 02] Available at: https://urn.nsk.hr/urn:nbn:hr:109:298342

I. Kovač, "Virusi u hrani", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:109:298342

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Metadata
TitleVirusi u hrani
Title (english)Food viruses
AuthorIvan Kovač
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 country2011-10-05, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Food Microbiology
Abstract
Virusi su male, zarazne čestice koje se mogu umnožavati samo u živim stanicama različitih organizama. Oni mogu zaraziti bilo koju vrstu organizma: ljude, životinje, biljke, bakterije, itd. Virusna kontaminacija hrane predstavlja značajnu prijetnju za ljudsko zdravlje. Školjke, svježa hrana i pretpripremljena hrana posebno su osjetljive na kontaminaciju virusima, jer se često ne kuhaju, a dolaze u dodir s potencijalno kontaminiranom vodom, površinama i rukama radnika. U ovom radu opisuju se različite vrste virusa, njihova svojstva, raširenost, metode detekcije, bolesti koje izazivaju, te najosjetljivije namirnice.
Abstract (english)
Viruses are small, infectious agents, which can replicate only in living cells of different organisms. They can infect any kind of organism: humans, animals, plants, bacteria, etc. Viral contamination of food represents a serious threat to human health. Shellfish, fresh food and ready-to-eat food are especially vulnerable to viral contamination, because they are often eaten uncooked and often come in contact with potentially contaminated water, surfaces and human hands. Different species of viruses, their properties, prevalence, detection methods and most sensitive foodstuffs are described in this paper.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:298342
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 on2015-10-06 15:25:58