undergraduate thesis
Bacteria of the genus Clostridium

Bernarda Bikadi (2015)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Biology and Microbiology
Metadata
TitleBakterije roda Clostridium
AuthorBernarda Bikadi
Mentor(s)Lidija Lenart (thesis advisor)
Abstract
Bakterije roda Clostridium rasprostranjene su u prirodi, stoga se mogu pronaći u vodi, zraku, tlu, prašini te u ljudskom probavnom sustavu. Clostridium perfringens, Clostridiumbotulinum, Clostridium difficile,Clostridium tetani najznačajniji su pripadnici ovog roda. Kontaminacija ovim sporogenim bakterijama predstavlja veliku prijetnju za ljudsko zdravlje, posebno ako se kozumira higijenski neispravna, termički dovoljno neobrađena hrana ili podgrijavana hrana. Osim toga, konzumacija dimljene ribe, kobasica, pršuta i drugih suhomesnatih proizvoda predstavlja potencijalni rizik. U ovom radu opisuju se najznačajnije vrste bakterija roda Clostridium njihova svojstva i uvjeti potrebni za rast, spore i toksini te bolesti koje izazivaju.
KeywordsClostridium contamination food
Parallel title (English)Bacteria of the genus Clostridium
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 date2015-09-30
Parallel abstract (English)
Bacteria of the genus Clostridium are widespread in nature, so we can find them in water, air, soil, dust, and in the human digestive trackt . Clostridium perfringens, Clostridium botulinum, Clostridium difficile and Clostridium tetani are the most significant members of this genus. Food contamination with this sporogenic bacteria presents a great threat for human health, especially if the food consumed is unhygienic, insufficiently thermally processed or warmed up. Additionally, consummation of smoked fish, sausages, persuto and other dehydrated meat products presents a potential risk. In this paper the most common species of genus Clostridium, their characteristics, growth requirements, spores, toxins and illnesses they cause are described.
Parallel keywords (Croatian)Clostridium kontaminacija hrana
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:309718
CommitterIvana Šuvak