undergraduate thesis
Food viruses

Ivan Kovač (2011)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Biology and Microbiology
Metadata
TitleVirusi u hrani
AuthorIvan Kovač
Mentor(s)Hrvoje Pavlović (thesis advisor)
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.
Keywordsviruses contamination food diseases detection
Parallel title (English)Food viruses
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food and Nutrition Research
Sub-department of Biology and Microbiology
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Food Microbiology
Study programme typeuniversity
Study levelundergraduate
Study programmeFood Technology
Academic title abbreviationuniv. bacc. ing. techn. aliment.
Genreundergraduate thesis
Language Croatian
Defense date2011-10-05
Parallel 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.
Parallel keywords (Croatian)virusi kontaminacija hrana bolesti detekcija
Resource typetext
Access conditionAccess restricted to students and staff of home institution
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:298342
CommitterSanda Hasenay