master's thesis
Microbial population of minimally processed vegetables

Marija Papak (2012)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Biology and Microbiology
Metadata
TitleMikrobna populacija minimalno procesiranog povrća
AuthorMarija Papak
Mentor(s)Hrvoje Pavlović (thesis advisor)
Abstract
U ovom radu, ispitana je mikrobna populacija minimalno procesiranog povrća tj. svježe narezanog povrća iz trgovačkih centara u Osijeku, Hrvatska. Ukupno je analizirano 39 uzoraka svježe narezanog povrća: salate (matovilac, kristal, puterica, rikula), kupus (bijeli i crveni), mrkva i poriluk. Određene su aerobne, mezofilne bakterije, aerobne, psihrofilne bakterije, aerobne, sporogene bakterije, bakterije porodice Aeromonas, bakterije porodice Pseudomonas, koliformne bakterije, bakterije porodice Enterobacteriaceae, bakterije vrste Escherichia coli i plijesni. U analiziranim uzorcima je utvrđena najveća prisutnost aerobnih, mezoflinih bakterija (do 1,38×108/g), aerobne, psihrofilne bakterije (do 1,2×108/g) i bakterija porodice Pseudomonas (do 4,67×106/g). Koliformne bakterije, bakterije porodice Enterobacteriaceae, bakterije Aeromonas sp. i plijesni su bile manje zastupljene. Nije utvrđena prisutnost bakterije vrste Escherichia coli.
Keywordsvegetables minimally processed vegetables microbial safety bacteria fungi
Parallel title (English)Microbial population of minimally processed vegetables
Committee MembersNela Nedić Tiban
Hrvoje Pavlović
Lidija Lenart
Mirela Kopjar
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 levelgraduate
Study programmeFood Engineering
Academic title abbreviationmag. ing. techn. aliment.
Genremaster's thesis
Language Croatian
Defense date2012-12-21
Parallel abstract (English)
In this work, microbial population of minimally processed vegetables – “ready to eat” salads collected form supermarkets in Osijek, Croatia, was assessed. Total number of 39 samples of fresh cut vegetables was analyzed: leafy salads, cabbage, carrots and leek. Total counts of aerobic mesophilic bacteria, aerobic psychrophilic bacteria, aerobic sporogenic bacteria, bacteria Aeromonas sp., bacteria Pseudomonas sp., total coliforms, bacteria of Enterobacteriaceae family, Escherichia coli and fungi was analyzed. Highest contamination of analyzed samples was observed by aerobic, mesophilic bacteria (1,38×108/g), aerobic psycrophilic bacteria (1,2×108/g) and Pseudomonas sp. (4,67×106/g). Coliforms, Enterobacteriaceae, Aeromonas and fungi were present in lower counts. The presence of Escherichia coli was not observed in analyzed samples.
Parallel keywords (Croatian)povrće minimalno procesirano povrće mikrobiološka ispravnost bakterije plijesni
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:109:641043
CommitterIvana Šuvak