Određivanje stafilokoknih enterotoksina u mljevenom mesu

master's thesis

• Title (english): Determination of staphylococcal enterotoxins in ground meat
• Author: Ana Račić
• 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: 2009-10-12, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Stafilokokno otrovanje je jedan od najčešćih oblika bolesti uzrokovanih hranom, koje nastaje kao rezultat ingestije enterotoksina koje sintetiziraju enterotoksikogeni sojevi S. aureus u hrani. Cilj ovog rada je bio utvrditi mogućnost intoksikacije osoba pretpostavljajući da jednokratno konzumiraju 100 grama mesa. Uzorci su analizirani na prisutnost toksina nakon inkubacije u prilagođenim uvjetima (broj bakterija, temperatura i vrijeme), a nakon toga su prisutni toksini identificirani. Ukupno 98 uzoraka mesa je inokulirano sa sedam različitih koncentracija S. aureus T i ATCC 13565, koji su potom bili inkubirani pola sata, 1, 3 i 24 sata. Analizirani su test kitovima 3M™ Tecra™ SETVIA48 i 3M™ Tecra™ SIDVIA. Uzorci inkubirani 3 sata pri 25 °C i 37 °C dali su pozitivne rezultate kod broja 105 CFU/g. Uzorci inkubirani pri 4 °C, nakon 24 sata, dali su pozitivne rezultate kod broja 103 CFU/g. S. sureus ATCC 13565 sintetizira enterotoksine A i D dok soj T sintetizira enterotoksin E.

Abstract (english)

Staphylococcal food poisoning is one of the most common forms of foodborne illness, resulting from the ingestion of enterotoxins which are preformed in foods by enterotoxinogenic strains of Staphylococcus aureus. The objective of this research was to determine the possibility of intoxication in a subject assuming an ingestion of 100g of meat. The bacteria count, incubation time and incubation temperature were adjusted, and any toxins present were then identified. A total of 98 ground meat samples were inoculated with seven different decimal dilutions of S. aureus T and ATCC 13565. These samples were incubated at 3 different temperatures, over 1/2, 1, 3 and 24 hour periods. Samples were analyzed using a test kit 3M™ Tecra™ SETVIA48 and 3M™ Tecra™ SIDVIA. When samples were incubated at 25 °C and 37 °C for 3 hours enterotoxin first occurs when a bacteria count of 105 CFU/g is used. Samples incubated at 4°C have shown positive results, after 24 hours, when a bacteria count of 103 CFU/g is used. S. aureus ATCC 13565 produces enterotoxins A and D while strain T produces enterotoxin E.

• Keywords: ELISA test; enterotoksin; mljeveno meso; S. aureus
• Keywords (english): ELISA test; enterotoxin; minced meat; S. aureus
• Language: croatian
• URN:NBN: urn:nbn:hr:159:375529
• 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: 2017-09-01 07:59:24