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undergraduate thesis
Prisutnost i uklanjanje mikroorganizama u vodama različitog podrijetla
završni rad
2014. urn:nbn:hr:109:732821
Pejić, Sonja
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Biology and Microbiology

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Pejić, S. (2014). Prisutnost i uklanjanje mikroorganizama u vodama različitog podrijetla : završni rad (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:732821

Pejić, Sonja. "Prisutnost i uklanjanje mikroorganizama u vodama različitog podrijetla : završni rad." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:732821

Pejić, Sonja. "Prisutnost i uklanjanje mikroorganizama u vodama različitog podrijetla : završni rad." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:732821

Pejić, S. (2014). 'Prisutnost i uklanjanje mikroorganizama u vodama različitog podrijetla : završni rad', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 03 April 2025, https://urn.nsk.hr/urn:nbn:hr:109:732821

Pejić S. Prisutnost i uklanjanje mikroorganizama u vodama različitog podrijetla : završni rad [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2014 [cited 2025 April 03] Available at: https://urn.nsk.hr/urn:nbn:hr:109:732821

S. Pejić, "Prisutnost i uklanjanje mikroorganizama u vodama različitog podrijetla : 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:109:732821

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Metadata
TitlePrisutnost i uklanjanje mikroorganizama u vodama različitog podrijetla : završni rad
Title (english)The presence and removal of microorganisms in waters of different origins
AuthorSonja Pejić
MentorLidija Lenart (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food and Nutrition Research)
(Sub-department of Biology and Microbiology)
Osijek
Defense date and country2014-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Food Microbiology
Abstract
Voda je neprocjenjiv prirodni resurs te važno strateško i gospodarsko pitanje u svijetu. Povoljna je okolina za život i razvoj mikroorganizama. Mikrobiološki onečišćivači vode mogu biti brojne bakterije, virusi, protozoe i drugi, koji ne moraju nužno biti opasni za zdravlje. Oni mikroorganizmi koji mogu uzrokovati bolesti su patogeni mikroorganizmi. Mycobabterium tuberculosis izaziva tuberkulozu, Vibrio cholearae uzročnik kolere, Poliovirus uzročnik paralize i meningitisa te mnogi drugi. Većina... More bolesti prenosi se fekalnooralnim putem, odnosno konzumacijom vode, no neke od njih se prenose udisanjem vodenog aerosola (tuširanje, prskanje). Mikroorganizmi koji se nalaze u vrlo niskim koncentracijama detektiraju se pomoću indikatorskih bakterija, koje su primarno nepatogene i nalaze se u probavnom traktu ljudi i životinja. Jedna od najpoznatiji indikatorskih mikroorganizama je E. Coli, koja spada u grupu ukupnih koliforma kao indikatora fekalnog zagađenja voda. Vodu javnih vodoopskrbnih sustava, prirodnu izvorsku, prirodnu mineralnu vodu te stolnu vodu koristimo za piće. Voda za piće je zakonski regulirana Zakonom o vodi za ljudsku potrošnju (NN 56/2013), Pravilnikom o parametrima sukladnosti i metodama analize vode za ljudsku potrošnju (NN 125/2013) i Pravilnikom o prirodnim mineralnim, prirodnim izvorskim i stolnim vodama (NN 81/2013). Voda za piće je bez boje, mirisa i okusa te mora ispunjavati zahtjeve za zdravstvenom ispravnošću. Otpadne vode nastaju postupcima čovjekovih djelatnosti. Svojstva otpadnih voda razlikuju se prema porijeklu, pa se mogu svrstati u kućanske, industrijske i poljoprivredne otpadne vode. Smanjenje zaliha vode za piće je bitan problem današnjice. Glavi razlozi su nagli porast potrošnje vode zbog velikog rasta populacije ljudi te povećanje zagađenosti vode. Na raspolaganju je sve manje postupaka koji onečišćenu vodu mogu dovesti do kvalitetne vode za piće. U svrhu odstranjivanja mikroorganizama iz voda koriste se membranski postupci (reverzna osmoza, nanofiltracija, ultrafiltracija i mikrofiltracija) koji zamjenjuju dodavanje štetnih kemikalija u vodu što je slučaj kod dezinfekcije vode. Dezinfekcija vode se provodi s ciljem uništavanja patogenih mikroorganizama vode, različitim kemijskim (elementarni klor, sredstva na bazi klora, ozon, srebro i jod) i fiziklanim postupcima (UV-zračenje, ultrazvuk i toplina). Less
Abstract (english)
Water is an invaluable natural resource and an important strategic and economic issue in the world. Water is favorable setting for the life and growth of microorganisms. Microbiological water contaminants may be a number of bacteria, viruses , protozoa and others who do not necessarily have to be hazardous to health.These micro-organisms that can cause disease are pathogenic microorganisms . Mycobacterium tuberculosis causes tuberculosis, pathogen Vibrio cholerae causes cholera, poliovirus... More cause paralysis and meningitis and many others. Most diseases transmitted through fecal-oral drinking of water, but some of them are transmitted by inhaling water aerosol (showering, spraying). Microorganisms that are found in very low concentrations are detectable using indicator bacteria, which are primarily non-pathogenic and can be found in the intestinal tract of humans and animals . One of the best known indicator microorganism is E. coli , which belongs to the group of total coli forms as an indicator of fecal contamination of water . Water from public water supply systems , natural spring , natural mineral water and table water are used for drinking. Drinking water is legally regulated by the Law of water for human consumption (NN 56/2013), the Regulations on the parameters of assessment and methods for the analysis of water for human consumption (NN125/2013) and the Ordinance on natural mineral, natural spring and table waters (NN 81 /2013). Drinking water is colorless, odorless and tasteless and must meet health requirements for the safety of consumption. Wastewater is generated by processes of diferent human activity. Characteristics of wastewater vary according to their origin and could be classified as domestic, industrial and agricultural wastewater. Decrease in inventories of drinking water is an important issue today. Head causes for a sudden increase in water consumption is due to the large growth of population and increased water pollution .Today there is a lack of operations that can turn contaminated water into quality drinking water . In order to remove microorganisms from water different membrane processes are used (reverse osmosis , nanofiltration , ultrafiltration and microfiltration) which replace the addition of harmful chemicals into the water as is the case for water disinfection. Disinfection of water is carried out with aim to destroy pathogenic water microorganisms by various chemical (elemental clorine,chlorine-based agents, ozone, silver and iodine) and physical methods (UV-radiation , ultrasound and heat treating). Less
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:732821
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 on2015-09-23 12:45:29
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