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undergraduate thesis
MIKROBIOLOŠKA ANALIZA SUŠENIH SJEMENKI
2021. urn:nbn:hr:112:142427
Valjak, Ida
Polytehnic in Pozega

Cite this document

Valjak, I. (2021). MIKROBIOLOŠKA ANALIZA SUŠENIH SJEMENKI (Undergraduate thesis). Požega: Polytehnic in Pozega. Retrieved from https://urn.nsk.hr/urn:nbn:hr:112:142427

Valjak, Ida. "MIKROBIOLOŠKA ANALIZA SUŠENIH SJEMENKI." Undergraduate thesis, Polytehnic in Pozega, 2021. https://urn.nsk.hr/urn:nbn:hr:112:142427

Valjak, Ida. "MIKROBIOLOŠKA ANALIZA SUŠENIH SJEMENKI." Undergraduate thesis, Polytehnic in Pozega, 2021. https://urn.nsk.hr/urn:nbn:hr:112:142427

Valjak, I. (2021). 'MIKROBIOLOŠKA ANALIZA SUŠENIH SJEMENKI', Undergraduate thesis, Polytehnic in Pozega, accessed 02 April 2025, https://urn.nsk.hr/urn:nbn:hr:112:142427

Valjak I. MIKROBIOLOŠKA ANALIZA SUŠENIH SJEMENKI [Undergraduate thesis]. Požega: Polytehnic in Pozega; 2021 [cited 2025 April 02] Available at: https://urn.nsk.hr/urn:nbn:hr:112:142427

I. Valjak, "MIKROBIOLOŠKA ANALIZA SUŠENIH SJEMENKI", Undergraduate thesis, Polytehnic in Pozega, Požega, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:112:142427

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Metadata
TitleMIKROBIOLOŠKA ANALIZA SUŠENIH SJEMENKI
Title (english)MICROBIOLOGICAL ANALYSIS OF DRIED SEEDS
AuthorIda Valjak
MentorHelena Marčetić (mentor)
Committee memberValentina Obradović (predsjednik povjerenstva)
Committee memberHelena Marčetić (član povjerenstva)
Committee memberAna Mrgan (član povjerenstva)
GranterPolytehnic in Pozega
Požega
Defense date and country2021-12-15, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U svim granama proizvodnje i prerade hrane potrebno je poduzeti niz mjera kojima se osiguravaju zdravstveno ispravni proizvodi. Uvođenjem i provođenjem preventivnih postupaka samokontrole u skladu s HACCP načelima, omogućuje se proizvodnja zdravstveno ispravnih i kvalitetnih proizvoda, na obostrano zadovoljstvo potrošača i proizvođača. Ispitivanjem uzoraka različitih proizvođača, prema nacionalnom Vodiču za mikrobiološke kriterije za hranu (Ministarstvo poljoprivrede, 2011) i Uredbi (EZ)... More br. 2073/2005, provjeravala se zdravstvena ispravnost sjemenki i cijelog sustava proizvodnje. Polovica ispitanih uzoraka imala je nezadovoljavajuće rezultate u odnosu na broj aerobnih mezofilnih bakterija, Enterobacteriaceae, kvasaca i plijesni. Proizvođači čiji su uzorci imali zadovoljavajuće rezultate već dugi niz godina proizvode sušene sjemenke. Njihovi postupci proizvodnje su dobro utvrđeni i provjereni kao a preventivni postupci samokontrole su skladu s HACCP načelima. Proizvođači čiji su uzorci imali nezadovoljavajuće rezultate su početnici, odnosno tek odlučuju kojim postupcima će proizvoditi sušene sjemenke i uvode preventivne postupke samokontrole. U odnosu na dobivene rezultate može se ustanoviti koje su pogreške u proizvodnji dovele do povećanog broja mikroorganizama i prema tome ih mijenjati i uvesti preventivne postupke samokontrole. Analize proizvoda prema navedenim kriterijima provodile su se u mikrobiološkom laboratoriju tvrtke Labosan d.o.o. u Zagrebu. Less
Abstract (english)
In all food production and processing branches, several measures need to be taken to ensure safe products. Following HACCP principles, the induction and implementation of preventive self-control procedures enable the production of safe and quality products to the mutual contentment of consumers and producers. The health safety of seeds and the entire production system was checked By testing samples from different manufacturers, according to the National Guide to Microbiological Criteria... More for Food (Ministry of Agriculture,2011) and Regulation (EC) no. 2073/2005. Half of the examined samples had unsatisfactory results in relation to the number of aerobic mesophilic bacteria, Enterobacteriaceae, yeasts and molds. Producers whose samples have had satisfactory results have been producing dried seeds for many years. Their production procedures are well established and tested as preventive selfcontrol procedures that comply with HACCP principles. Producers whose samples had unsatisfactory results are beginners, that is, they are still deciding which procedures they will use to produce dried seeds and introduce preventive selfcontrol procedures. In regard to the obtained results, it is possible to establish which errors in production have led to an increased number of microorganisms and, accordingly, to change them and introduce preventive self-control procedures. Product analysis, according to the above criteria, was performed in the microbiological laboratory of Labosan d.o.o. Company in Zagreb. Less
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:112:142427
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 on2022-09-23 08:28:57
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