Mikrobiološki monitoring sirovina za proizvodnju dječje hrane

master's thesis

• Title (english): Microbiological monitoring of raw materials for production of baby food
• Author: Valentina Uroić
• 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: 2011-06-15, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Mikrobiološki monitoring sirovina koje ulaze u sastav dječje mliječne hrane je važan za dobivanje kvalitetnih i mikrobiološki ispravnih ulaznih sirovina. Da bi se ostvarila sigurnost i kakvoća proizvoda potrebno je pridržavati se propisane zakonske regulative, primjenjivati HACCP, te dobru laboratorijsku praksu. Istraživanja u ovom radu temeljila su se na mikrobiološkoj analizi sirovina koje ulaze u sastav gotovog proizvoda dječje hrane-mliječne kašice. Sirovine su istraživane u skladu s internim zahtjevima na mikroorganizme: ukupan broj aerobnih mezofilnih bakterija; Bacillus cereus, Staphylococcus aureus, Enterobacteriaceae, koliformne bakterije, Escherichia coli, sulfitoreducirajuće klostridije, Salmonella spp., Pseudomonas aeruginosa, kazeolite, kvasce i plijesni. Osim ovih navedenih mikroorganizama istraživana je i probiotička bakterija Lactobacillus reuteri koja ulazi u sastav dječje hrane-mliječne kašice. Korištene metode istraživanja su kvalitativne i kvantitativne metode, u skladu s ISO (Internationl Organization for Standardization) i BSI (British Standard Institution) standardima i internim metodama rada u skladu s trenutno važećom zakonskom regulativom. Rezultati istraživanja pokazali su da su sve dobivene vrijednosti unutar propisanih mikrobioloških internih zahtjeva, te se može zaključiti da su sirovine pogodne za upotrebu.

Abstract (english)

Microbiological monitoring of raw materials that constitute the baby's dairy food is important for obtaining a good quality and microbiological proper raw materials. To achieve safety and quality products it is necessary to comply with the prescribed legislation, to apply HACCP and Good laboratory practice. Researches in this study were based on the microbiological analysis of raw materials that constitute the finished product of baby food-milk pap. Raw materials were studied on microorganisms: total aerobic bacteria; Bacillus cereus, Staphylococcus aureus, Enterobacteriaceae, coliform bacteria, Escherichia coli, sulphide reducing clostridium, Salmonella spp., Pseudomonas aeruginosa, caseolites, yeasts and molds. In addition to those listed microorganisms also it was researched and the probiotic bacteria Lactobacillus reuteri, which is a part of baby's food-milk pap. Used research methods are qualitative and quantitative methods, in accordance with ISO (Internationl Organization for Standardization) and BSI (British Standard Institution) standards and internal practices in accordance with currently valid legislation. The results showed that all values obtained within the prescribed microbiological internal requirements, and it can be concluded that the raw material are suitable for use.

• Keywords: dječja hrana-mliječna kašica; HACCP; mikrobiološke metode; mikroorganizmi; probiotici
• Keywords (english): baby food-milk pap; HACCP; microbiological methods; microorganisms; probiotic bacteria
• Language: croatian
• URN:NBN: urn:nbn:hr:159:954495
• Study programme: Title: Food Technology; specializations in: Nutrition; Course: Nutrition; Study programme type: university; Study level: graduate; Academic / professional title: diplomirani inženjer prehrambene tehnologije; smjer nutricionizam (diplomirani inženjer prehrambene tehnologije; smjer nutricionizam)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-05-30 07:17:46