Ostaci antibiotika u hrani animalnog podrijetla i mogući toksični učinci

undergraduate thesis

• Title (english): Antibiotic residues in food of animal origin and possible toxic effects
• Author: Marina Konsuo
• Mentor: Ivana Kmetič (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Chemistry and Biochemistry); (Laboratory for Toxicology); Zagreb
• Defense date and country: 2016-07-11, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Nutrition

Abstract

Antibiotici su specifični proizvodi metabolizma koji posjeduju visoku fiziološku aktivnost prema određenim grupama organizama kao što su virusi, bakterije, plijesni, protozoe ili zločudni tumori, zadržavajući njihov rast ili uništavajući ih. Najčešće skupine antibiotika koje se koriste u veterinarskoj medicini su tetraciklini, β-laktami, sulfonamidi, aminoglikozidi, fluorokinoloni, oksazolidinoni i fenikoli. Analitičke metode koje se koriste za određivanje ostataka antibiotika u hrani su orijentacijske i potvrdne metode. Termička obrada utječe na stabilnost i degradaciju ostataka antibiotika u hrani. Glavni problemi povezani s ostacima antibiotika u hrani su potencijalna selekcija i širenje antibiotički rezistentnih gena među bakterijama koje se prenose hranom, narušavanje homeostaze crijevne mikroflore ljudi te moguće alergijske reakcije. Trenutne spoznaje o utjecaju ostataka antibiotika u hrani na čovjeka nisu dovoljne da bi se sa sigurnošću moglo potvrditi na koje načine ti ostaci mogu utjecati na zdravlje ljudi.

Abstract (english)

Antibiotics are specific metabolic products that have high physiological activity towards the specific groups of organisms such as viruses, bacteria, fungi, protozoa and malignant tumours, while inhibiting their growth or destroying them. The most common groups of antibiotics that are used in veterinary medicine are tetracyclines, β-lactams, sulfonamides, aminoglycosides, fluoroquinolones, oxazolidinones and phenicols. Screening and confirmation methods are used for determination of antibiotic residues. Thermal treatment can affect the stability and degradation of antibiotics in food. The main concerns related to antibiotic residues in food are potential selection and spreading of antibiotic resistant genes among bacteria that are transmitted by food, disruption of intestinal homeostasis of human microflora, and possible allergic reactions. Current knowledge about the impact of antibiotic residues in food on humans is not sufficient to confirm with certainty in which ways these residues may affect human health.

• Keywords: ostaci antibiotika u hrani; termička obrada; toksični učinci
• Keywords (english): antibiotic residues in food; thermal treatment; toxic effects
• Language: croatian
• URN:NBN: urn:nbn:hr:159:276838
• Study programme: Title: Nutrition; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2017-04-24 09:13:34