Zdravstvena ispravnost slastičarskog sladoleda s područja grada Zagreba

master's thesis

• Title (english): Human health quality of ice cream from the city of Zagreb
• Author: Martina Ravlić
• Mentor: Helga Medić (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Meat and Fish Technology); Zagreb
• Defense date and country: 2011-12-20, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Svrha mikrobiološke kontrole mlijeka i mliječnih proizvoda je utvrditi njihovu zdravstvenu ispravnost. Stalna kontrola kakvoće sladoleda je jedan od načina zaštite ljudi od bolesti koje mogu uzrokovati patogeni mikroorganizmi u sladoledu. U ovome radu mikrobiološkim metodama praćena je mikrobiološka ispravnost tj. prisutnost mikroorganizama u sladoledu. Od ukupno 30 uzoraka sladoleda u 5 uzoraka (16,67%) dokazane su aerobne mezofilne bakterije, a enterobakterije dokazane su u 4 uzorka (13,33%). Salmonella sp., Staphylococcus auerus i Listeria monocytogenes nisu dokazane niti u jednom istraživanom uzorku. Rezultati upućuju na poboljšanje mikrobiološke ispravnosti sladoleda. Usprkos tome, potrebna je dodatna kontrola higijene tijekom proizvodnje, rukovanja i čuvanja sladoleda kako bi se smanjio broj uzoraka u kojima su utvrđeni predstavnici aerobno mezofilnih bakterija i Enterobacteriaceae.

Abstract (english)

The purpose of microbiological control of milk and dairy products is to estimate their fitness for human health. Constant control of quality of ice cream is one way of human protection against diseases that can be caused by pathogenic microorganisms in ice cream. In this work we have observed, using microbiological methods, microbiological quality, the presence of microorganisms in ice cream and the results were interpreted according to Croatian Microbiological Standards for Foods (NN 125/2003). From a total of 30 ice cream samples in 5 samples (16,67%) were found aerobic mesophilic bacterias, Enterobacteriaceae, were found in 4 (13,33%) analyzed samples. Salmonella sp., Staphylococcus auerus and Listeria monocytogenes was not proven in study. The results indicate an improvement of microbiological safety of ice cream. Moreover, it is necessary to pay more attention to hygiene during the production, storage and handling of ice cream in order to further reduce the number of negative samples in which the presence of representatives of aerobic mesophilic bacterias and Enterobacteriaceae is recorder.

• Keywords: sladoled; mikroorganizmi; mikrobiološka ispravnost; zdravstvena ispravnost; higijena
• Keywords (english): ice cream; microorganisms; microbiological quality; human health quality; hygiene
• Language: croatian
• URN:NBN: urn:nbn:hr:159:811621
• 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: 2017-05-31 13:24:20