undergraduate thesis
Bacteria most common causes of food spoilage plant and animal origin

Zvonimir Gregić (2014)
Sveučilište Josipa Jurja Strossmayera u Osijeku
Poljoprivredni fakultet
Metadata
TitleBAKTERIJE KAO NAJČEŠĆI UZROČNICI KVARENJA NAMIRNICA BILJNOG I ŽIVOTINJSKOG PODRIJETLA
AuthorZvonimir Gregić
Mentor(s)Suzana Kristek (thesis advisor)
Abstract
Cilj ovog rada je približiti i upoznati načine kojim mikroflora koja nas okružuje kontaminira i mijenja sastav hrane koja nam je neophodna za život u svom zdravom i nepromijenjenom obliku te vrste mikroba koji uzrokuju kvarenje hrane ili djeluju kao patogeni tj. uzročnici su različitih bolesti kod čovjeka i životinja. Također, ovaj rad sadržava opise načina kako spriječiti kontaminaciju do prihvatljivih vrijednosti tj. onih koje ne mogu naštetiti zdravlju čovjeka. Dakako podrijetlo mikroba u različitim namirnicama ili na njima različito je ovisno o unutarnjim i vanjskim parametrima koji utječu na njihov rast, preživljavanje i ugibanje u namirnicama te uvjetima u kojima se namirnice uzgajaju ili čuvaju, a isto vrijedi i za proivode dobivene od sirovih namirnica. Postupci kojima se namirnice mogu očuvati uključuju duboko zamrzavanje, dehidraciju, kuhanje, pasterizaciju ili sterilizaciju ili se pak koriste hipotonične otopine tj. otopine zasićene šećerom koje konzerviraju namirnicu i omogućavaju njeno duže stajanje. Kod svakog navedenog procesa, izuzetno važna je higijena radnika, alata za obradu, ali i prostora u kojima se namirnice obrađuju ili čuvaju. U uvjetima modificirane atmosfere gdje se koristi nizak stupanj vlažnosti zraka (ovisno o tipu namirnice - voće, povrće) te ugljični dioksid, važno je uvjet održavati u okviru određenih vrijednosti kako bi se izbjegao razvoj i rast mikrobne populacije. Nadalje, imenovani su uzročnici kvarenja hrane kao i patogeni, tabelarnim prikazom ili opisom istih ovisno o vrsti namirnice koju kontaminiraju. Neki od važnijih i učestalih mikroba koji izazivaju kvarenje hrane i/ili koji djeluju kao patogeni, opisani su detaljnije u nastavku rada te su prikazani ilustracijama.
Keywordsbacteria food food spoilage
Parallel title (English)Bacteria most common causes of food spoilage plant and animal origin
GranterSveučilište Josipa Jurja Strossmayera u Osijeku
Poljoprivredni fakultet
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Agronomy
Study programme typeuniversity
Study levelundergraduate
Study programmeAgriculture; specializations in: Agroeconomics,Plant production, Mechanization, Zootechnique, Horticulture
Academic title abbreviationuniv. bacc. ing. agr.
Genreundergraduate thesis
Language Croatian
Defense date2014-09-29
Parallel abstract (English)
The aim of this work is to introduce and to put closer ways how microflora that surrounds us is changing the composition and contaminating food that we need in it's healthy and unaltered form as well as the types of germs that cause food spoilage or act as pathogens that cause the various diseases in humans and animals. Also, this work contains a description of the ways in order how to prevent contamination to acceptable values, that is, those that can not harm human health. Certainly the origin of microbes in or on various commodities varies depending on the internal and external parameters that affect their growth, survival, and death in foods and the conditions in which the food is grown or kept and the same goes for te products obtained from raw foods. Procedures to preserve foods can include deep freezing, dehydrating, cooking, pasteurization or sterilization or using a hypotonic saturated with sugar, which preserve food and provide for it's long standing. In each of the above processes, it is extremly important the hygiene of workers, working tools, but also the space in which the food is processed or stored. In therms of modified atmosphere where low humidity is used (depending on the type of foods - fruits, vegetables), and carbon dioxide, it is extremely important to maintain the conditions within certain limits so as to avoid the development and growth of the microbal population. Furthermore, agents of food spoilage as well as pathogens have bbe appointed as tabular representation of description thereof, depending on the type of foods that become contaminated. Some of the most important and frequent microbes that cause food spoilage and / or acting pathogens, are described in more detail in the reminder of this work and are also presented with the illustrations.
Parallel keywords (Croatian)bakterije hrana kvarenje hrane
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
Notezavršni rad
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:151:017440
CommitterJosipa Vrbanić