Istraživanje antimikrobnog učinka odabranih dezinfekcijskih sredstava na mikrobiološku čistoću radnih površina

undergraduate thesis

• Title (english): Research of the antimicrobial effects of certain disinfectants on microbiological cleanliness of work surfaces
• Author: Tamara Mojzeš
• Mentor: Frane Delaš (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Biochemical Engineering); (Laboratory for General Microbiology and Food Microbiology); Zagreb
• Defense date and country: 2011-07-13, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Biotechnology

Abstract

Naglasak na higijenu u prehrambenoj industriji rezultiralo je povećanom upotrebom kemijskih dezinfekcijskih sredstava i to se smatra glavnim krivcem za pojavu mikroorganizama rezistentnih na učinke dezinfekcijskih sredstava. Osnovna svrha čišćenja i dezinfekcije je kontrola bolesti i sprečavanje kvarenja hrane. Samim čišćenjem djelomično je moguće uklanjanje nekih bakterija, a često je nemoguće smanjiti broj bakterija na prihvatljivo nisku razinu. Cilj ovog istraživanja bio je utvrditi optimalnu učinkovitost 2 sredstva za čišćenje (A i B) i 3 dezinficijensa na bazi peroksioctene kiseline (D, E i F) pri suzbijanju mikroorganizama koji su obično prisutni pri proizvodnji majoneze i proizvoda na bazi majoneze. Test organizmi korišteni u ovim istraživanjima bile su aerobne mezofilne bakterije, bakterije iz obitelji Enterobacteriaceae, kvasci i plijesni. Prilikom testiranja koristili su se Biotrace Uni-Lite NG I klasične laboratorijske metode kako bi se procijenila učinkovitost sredstava za čišćenje i dezinfekciju koja se koriste u svakodnevnoj praksi prilikom dezinfekcije radnih površina. Sva sredstva za čišćenje pokazala su zadovoljavajuće rezultate pri propisanom vremenu i koncentraciji, iako je povremeno trebalo ponoviti čišćenje, dok je dezinfekcijsko sredstvo E bilo najučinkovitije za suzbijanje svih testiranih mikroorganizama.

Abstract (english)

The emphasis on hygiene in the food industry has resulted in an increasing use of chemical disinfection and this has been considered as a contributing factor to the possible emergence of disinfectant resistant microorganisms. The primary purpose of cleaning and disinfecting is to control disease and prevent the spoiling of food and while cleaning alone is effective in removing some bacteria it is inadequate in reducing the bacteria population to an acceptable low level. The aim of this study was to determine the optimal efficiency for 2 cleaning agents (A and B) and 3 paracetic based disinfectants (D, E and F) against microorganisms commonly found in the production of mayonnaise and mayonnaise based products. Test organisms represented aerobic mesophilic bacteria, bacteria from family Enterobacteriaceae, yeast and mould. Surface tests with the Biotrace Uni-lite NG and classic laboratory experiments utilizing Petri dishes were used in order to evaluate the efficiency of the cleaning agents and disinfectants during the everyday sanitizing practice on special industrial surfaces. All cleaning agents in tested times and concentrations were sufficiently effective although repeated cleaning was necessary on occasions while disinfectant E was the most efficient against all microorganisms tested.

• Keywords: dezinfekcijsko sredstvo; HACCP; mikrobiološka čistoća; sredstvo za čišćenje
• Keywords (english): cleaning agents; disinfectants; HACCP; microbiological purity
• Language: croatian
• URN:NBN: urn:nbn:hr:159:007486
• Study programme: Title: Biotechnology; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-05-18 13:48:17