undergraduate thesis
Determination of bacterial genus Salmonella

Mateja Zagorščak (2009)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Biology and Microbiology
Metadata
TitleDeterminacija bakterija roda Salmonella
AuthorMateja Zagorščak
Mentor(s)Hrvoje Pavlović (thesis advisor)
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.
KeywordsSalmonella salmonellosis enterobacteria
Parallel title (English)Determination of bacterial genus Salmonella
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 date2009-10-19
Parallel 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.
Parallel keywords (Croatian)Salmonela salmoneloze enterobakterije
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:109:056298
CommitterIvana Šuvak