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undergraduate thesis
Kontrola bakterije Listeria monocytogenes u prehrambenoj industriji
završni rad
2014. urn:nbn:hr:109:088527
Ervačić, Josipa
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology

Cite this document

Ervačić, J. (2014). Kontrola bakterije Listeria monocytogenes u prehrambenoj industriji : završni rad (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:088527

Ervačić, Josipa. "Kontrola bakterije Listeria monocytogenes u prehrambenoj industriji : završni rad." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:088527

Ervačić, Josipa. "Kontrola bakterije Listeria monocytogenes u prehrambenoj industriji : završni rad." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:088527

Ervačić, J. (2014). 'Kontrola bakterije Listeria monocytogenes u prehrambenoj industriji : završni rad', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 10 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:088527

Ervačić J. Kontrola bakterije Listeria monocytogenes u prehrambenoj industriji : završni rad [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2014 [cited 2024 April 10] Available at: https://urn.nsk.hr/urn:nbn:hr:109:088527

J. Ervačić, "Kontrola bakterije Listeria monocytogenes u prehrambenoj industriji : završni rad", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:109:088527

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Metadata
TitleKontrola bakterije Listeria monocytogenes u prehrambenoj industriji : završni rad
Title (english)Control of Listeria monocytogenes in food industry : final thesis
AuthorJosipa Ervačić
MentorĐurđica Ačkar (mentor)
Committee memberĐurđica Ačkar
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Carbohydrates Technology)
Osijek
Defense date and country2014-10-17, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
U prehrambenoj industriji, bakterija L. monocytogenes predstavlja veliki problem jer ima sposobnost preživljavanja u mnogim nepovoljnim uvjetima u kojima većina mikroorganizama nema mogućnost rasta i razvoja, kao što su vrlo niske temperature, tretiranje različitim sredstvima, promjena pH vrijednosti i slični postupci kojima se snižavaju optimalni uvjeti za razvoj mikroorganizama. Upravo zbog takvih karakteristika predstavlja problem preradi i skladištenju proizvoda u prehrambenoj industriji. Potrebno je redovito provoditi mjere opreza, čišćenje i dezinfekciju u pogonima za preradu hrane, posebice u pogonima za preradu svježeg voća i povrća, mlijeka i mesa jer je u takvim vrstama sirovina i prerađenih proizvoda zabilježena najveća prisutnost L.monocytogenes. S novim tehnologijama su se razvile i brojne metode kako za detekciju i izolaciju, tako i za kontrolu ove patogene bakterije. Ne primjene li se ispravni postupci obrade sirovina u proizvodnji, za uništenje L.monocytogenes, ona može izazvati ozbiljne zdravstvene probleme kod ljudi, odnosno može doći do pojave bolesti listerioze koju izaziva ova bakterija. Ona je posebno pogubna za rizične skupine ljudi poput trudnica, starijih osoba i osoba s oslabljenim imunitetom. Stoga je vrlo bitno znati koje su osobine ove bakterije, te sukladno s tim kako ju tretirati, odnosno kontrolirati njezin rast i spriječiti njezino širenje kako ne bi došlo prvenstveno, do opasnosti za zdravlje ljudi, ali i kvarenja hrane i velikih problema kontaminacije u pogonima prehrambene industrije.
Abstract (english)
In the food industry, L. monocytogenes is a big problem because it has the ability to survive in many adverse conditions in which the majority of microorganisms has no possibility of growth and development, such as very low temperatures, the treatment with different compounds, a change in pH and similar procedures which reduce the optimal conditions for microbial growth. Because of these characteristics it is a problem with processing and storage of products in the food industry. Precautions, cleaning and disinfection of food processing units should be carried out regulary, particularly in the processing units, fresh fruits and vegetables, milk and meat, because in those raw materials and processed products the largest presence L.monocytogenes has been recorded. With new technologies more methods have been developed for the detection and isolation, and for control of these pathogenic bacteria. If procedures of processing raw materials in the production are not carried out correctly, to destroy L.monocytogenes, it can cause serious health problems in humans and can cause illness listeriosis caused by this bacterium. It is particularly devastating to the sensitive groups of people such as pregnant women, the elderly and people with supressed immune systems. It is, therefore, very important to know which features are of these bacteria, and according to that how to treat or control its growth and prevent its spread to avoid primarily the risk to human health, as well food spoilage and contamination in food industries.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:088527
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 conditionsOpen access
Terms of useLicence In copyright icon
Created on2015-09-22 12:24:46