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undergraduate thesis
MIKROBIOLOŠKA ANALIZA OBARENIH KOBASICA
2021. urn:nbn:hr:112:975469
Maričković, Jakolina
Polytehnic in Pozega

Cite this document

Maričković, J. (2021). MIKROBIOLOŠKA ANALIZA OBARENIH KOBASICA (Undergraduate thesis). Požega: Polytehnic in Pozega. Retrieved from https://urn.nsk.hr/urn:nbn:hr:112:975469

Maričković, Jakolina. "MIKROBIOLOŠKA ANALIZA OBARENIH KOBASICA." Undergraduate thesis, Polytehnic in Pozega, 2021. https://urn.nsk.hr/urn:nbn:hr:112:975469

Maričković, Jakolina. "MIKROBIOLOŠKA ANALIZA OBARENIH KOBASICA." Undergraduate thesis, Polytehnic in Pozega, 2021. https://urn.nsk.hr/urn:nbn:hr:112:975469

Maričković, J. (2021). 'MIKROBIOLOŠKA ANALIZA OBARENIH KOBASICA', Undergraduate thesis, Polytehnic in Pozega, accessed 23 November 2024, https://urn.nsk.hr/urn:nbn:hr:112:975469

Maričković J. MIKROBIOLOŠKA ANALIZA OBARENIH KOBASICA [Undergraduate thesis]. Požega: Polytehnic in Pozega; 2021 [cited 2024 November 23] Available at: https://urn.nsk.hr/urn:nbn:hr:112:975469

J. Maričković, "MIKROBIOLOŠKA ANALIZA OBARENIH KOBASICA", Undergraduate thesis, Polytehnic in Pozega, Požega, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:112:975469

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Metadata
TitleMIKROBIOLOŠKA ANALIZA OBARENIH KOBASICA
Title (english)MICROBIOLOGICAL ANALYSIS OF COOKED SAUSAGES
AuthorJakolina Maričković
MentorHelena Marčetić (mentor)
Committee memberValentina Obradović (predsjednik povjerenstva)
Committee memberStanko Zrinščak (član povjerenstva)
Committee memberSvjetlana Škrabal (član povjerenstva)
GranterPolytehnic in Pozega
Požega
Defense date and country2021-05-24, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Mesnoj industriji cilj je proizvodnja sigurnih i kvalitetnih proizvoda uz optimalno korištenje svojih sveukupnih resursa. Stoga su poduzete sve mjere u osiguranju sigurnosti proizvoda, te se započelo s primjenom analize rizika i nadzora nad kritičnim kontrolnim točkama kako bi se sustavno analizirali svi koraci proizvodnog procesa i uvele prevencijske mjere, u cilju kontrole cjelokupnog proizvodnog procesa i stvorila zaštita potrošača s obzirom na prisutnost patogena i potencijalnih uzročnika trovanja hranom i to vrste Aerobne mezofilne bakterije, Salmonella spp., Enterobacteriaceae, Staphylococcus aureus, sulfitoreducirajuće klostridije i Listeria monocytogenes. Predmetno istraživanje provodilo se u mesnoj industriji, u tehnološkom procesu proizvodnje obarenih kobasica – hrenovke, frankfurter i pariška kobasica. Rezultati istraživanja ukazuju na proizvodnju sigurne hrane što je danas cilj svake prehrambene industrije i uvjet izlaska proizvoda na svjetsko tržište.
Abstract (english)
Meat industry's goal is producing safe, high quality products, whilst optimally using all of its' resources. This is why all the measures to ensure safety of the product are actioned. Using risk analysis and overseeing of all critical points has been started to ensure detailed analysis of all steps of the manufacturing process and introduce preventative measures. With the end result being control of the whole process and consumer protection in regards to presence of pathogens and potential food poisoning causes, especially Aerobic mesophilic bacteria, Salmonella spp., Enterobacteriaceae, Staphylococcus aureus, sulfite-reducing Clostridium and Listeria monocytogenes. Subject research was done in the meat industry, on a technological process of producing cooked sausages - hot dogs, frankfurters and Parisienne sausages. Results of the research show production of safe food, which is every food manufacturer's goal and a prerequisite for exporting products onto the global market.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:112:975469
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 on2022-10-03 08:34:04