prikaz prve stranice dokumenta MIKROBIOLOŠKO ISPITIVANJE TRAJNIH KOBASIČARSKIH PROIZVODA
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undergraduate thesis
MIKROBIOLOŠKO ISPITIVANJE TRAJNIH KOBASIČARSKIH PROIZVODA
2018. urn:nbn:hr:112:007210
Medvarić, Marinela
Polytehnic in Pozega

Cite this document

Medvarić, M. (2018). MIKROBIOLOŠKO ISPITIVANJE TRAJNIH KOBASIČARSKIH PROIZVODA (Undergraduate thesis). Požega: Polytehnic in Pozega. Retrieved from https://urn.nsk.hr/urn:nbn:hr:112:007210

Medvarić, Marinela. "MIKROBIOLOŠKO ISPITIVANJE TRAJNIH KOBASIČARSKIH PROIZVODA." Undergraduate thesis, Polytehnic in Pozega, 2018. https://urn.nsk.hr/urn:nbn:hr:112:007210

Medvarić, Marinela. "MIKROBIOLOŠKO ISPITIVANJE TRAJNIH KOBASIČARSKIH PROIZVODA." Undergraduate thesis, Polytehnic in Pozega, 2018. https://urn.nsk.hr/urn:nbn:hr:112:007210

Medvarić, M. (2018). 'MIKROBIOLOŠKO ISPITIVANJE TRAJNIH KOBASIČARSKIH PROIZVODA', Undergraduate thesis, Polytehnic in Pozega, accessed 05 April 2025, https://urn.nsk.hr/urn:nbn:hr:112:007210

Medvarić M. MIKROBIOLOŠKO ISPITIVANJE TRAJNIH KOBASIČARSKIH PROIZVODA [Undergraduate thesis]. Požega: Polytehnic in Pozega; 2018 [cited 2025 April 05] Available at: https://urn.nsk.hr/urn:nbn:hr:112:007210

M. Medvarić, "MIKROBIOLOŠKO ISPITIVANJE TRAJNIH KOBASIČARSKIH PROIZVODA", Undergraduate thesis, Polytehnic in Pozega, Požega, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:112:007210

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Metadata
TitleMIKROBIOLOŠKO ISPITIVANJE TRAJNIH KOBASIČARSKIH PROIZVODA
Title (english)MICROBIOLOGICAL EXAMINATION OF DURABLE SAUSAGE PRODUCTS
AuthorMarinela Medvarić
MentorHelena Marčetić (mentor)
Committee memberSvjetlana Škrabal (predsjednik povjerenstva)
Committee memberHelena Marčetić (član povjerenstva)
Committee memberStanko Zrinščak (član povjerenstva)
GranterPolytehnic in Pozega
Požega
Defense date and country2018-09-11, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Zadatak ovog završnog rada bio je napraviti mikrobiološko ispitivanje trajnih kobasičarskih proizvoda. U ovome području vrlo je bitno poznavanje odnosa trajnih kobasičarskih proizvoda i mikroorganizama. Mikroorganizmi mogu uzrokovati različita kvarenja, trovanja i bolesti zato je bitno da se namirnice očuvaju od kontaminacije štetnih mikroorganizama. Svaka kontaminacija štetnim mikroorganizmom predstavlja opasnost za zdravlje potrošača i namirnica više nije zdravstveno i mikrobiološki... More ispravna te se ne može takva staviti na tržište. Za ovo ispitivanje potrebni su trajni kobasičarski proizvodi čija je analiza provedena međunarodnim ISO metodama. Dobiveni rezultati prikazuju broj bakterija koje se nalaze u trajnim kobasičarskim proizvodima te je potrebno dokazati da su trajni kobasičarski proizvodi mikrobiološki ispravni. Bakterije moraju biti u dozvoljenim količinama i ne smiju predstavljati opasnost za zdravlje potrošača. Bakterije koje se pojavljuju u trajnim kobasicama: Enterobactericeae, Staphylococcus aureus, Sulfitoreducirajuće klostridije, Salmonella spp, Lysteria monocytogenes. Less
Abstract (english)
Task of this final work was to make a microbiological examination of durable sausage products. In this area is very important to know relations between durable sausage products and microorganisms. Microorganisms can cause different types of food spoilage, poisongs and diseases for that reasonis importan to foods are kept from microorganism contamination. An contamination with harmful microorganisms presents health hazard for consumerand food is no longer sanitary and microbiologically... More correct and can not be put on the market. For this test, durable sausage products are required, whose analysis has been carried out using international ISO methods. Given results shows number of bacteria which are located in durable sausage products and it is necessary to prove that durable sausage products are microbiologically correct. Bacteria need to be in permitted quantities and must not be hazardous for consumer. Bacteria that appear in durable sausage products are: Enterobactericeae, Staphylococcus aureus, Sulfitoreducirajuće klostridije, Salmonella spp, Lysteria monocytogenes. Less
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:112:007210
Study programmeTitle: Food Technology
Study programme type: professional
Study level: undergraduate
Academic / professional title: stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2018-10-02 11:35:32
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