Izolacija i identifikacija Campylobacter spp. iz pilećeg mesa

professional thesis

• Title (english): Isolation and identification of Campylobacter spp. from chicken meat
• Author: Sanja Furmeg
• Mentor: Ksenija Markov (mentor)
• Committee member: Helga Medić (predsjednik povjerenstva)
• Committee member: Vesna Jaki Tkalec (član povjerenstva)
• 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: 2023-12-21, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Jedan od vodećih mikroorganizama koji uzrokuje bakterijsko trovanje hranom su bakterije roda Campylobacter koje uzrokuju kampilobakteriozu, zoonozu koja je od 2005. godine najčešće prijavljivana bolest uzrokovana hranom u Europskoj Uniji te kao takva predstavlja javno - zdravstveni problem. Kampilobakterije su sveprisutni mikroorganizmi, te ih nalazimo u mesu peradi i domaćih životinja, mesnim i mliječnim prerađevinama, sirovom mlijeku i pitkoj vodi. Najvažniji izvor ovog patogena smatra se pileće meso s obzirom da su kampilobakterije uobičajeni komenzali u probavnom sustavu peradi. S obzirom da se nalaze u crijevu peradi, osim prilikom procesa klanja i obrade mesa, velika mogućnost kontaminacije javlja se u kasnijim fazama proizvodnje kao što je čupanje perja, evisceracija, pranje, pohranjivanje i hlađenje te kontaminacija putem ruku radnika, opreme ili same okoline, a smatra se da upravo koža peradi predstavlja glavni izvor ovog patogena. U ovom radu istraživana je prisutnost odnosno određivanje broja bakterija Campylobacter spp. u uzorcima koža vratova tovnih pilića, pilećih prsa bez kože, pilećih krilaca i pilećih bataka – zabataka. Za izolaciju i određivanje broja kolonija korištena je standardna metoda za dokazivanje prisutnosti i određivanje broja Campylobacter spp. prema ISO normiranoj metodi HRN EN ISO 10272 – 2:2017.

Abstract (english)

One of the leading microorganisms that cause bacterial food poisoning are bacteria of the genus Campylobacter, which cause campylobacteriosis, a zoonosis that has been the most frequently reported foodborne disease in the European Union since 2005, and as such represents a public health problem. Campylobacters are ubiquitous microorganisms that can be found in the meat of poultry and other domestic animal animals, meat and dairy product, and in drinking water. Chicken meat is considered the most important source of this pathogen, since Campylobacter is commonly found in the digestive system of poultry. Given that they are found in the intestines of poultry, great possibility of contamination occurs not only during slauthering and meat processing but also in the later stages of production, such as plucking feathers, evisceration, washing, storing and cooling, and contamination through the hands of workers, equipment or the same environment. It is believed that the skin of poultry is the main source of this pathogen. In this work, the presence or determination of the number of Campylobacter spp. bacteria in samples of the skins of the necks of broiler chickens, skinless chicken breasts, chicken wings and chicken drumsticks was investigated. For the detection end enumeration of the number of colonies, standard method for detection and enumeration of Campylobacter spp. was used, according to the ISO standard method HRN EN ISO 10272 – 2:2017.

• Keywords: Campylobacter spp.; pileće meso; kože vratova tovnih pilića; kontaminacija; sigurnost hrane
• Keywords (english): Campylobacter spp.; ckicken meat; skins of broiler necks; contamination; food safety
• Language: croatian
• URN:NBN: urn:nbn:hr:159:688753
• Study programme: Title: Postgraduate Specialist Studies in Food Quality and Safety; Study programme type: university; Study level: postgraduate specialist; Academic / professional title: sveučilišni/a specijalist/specijalistica kvalitete i sigurnosti hrane (sveučilišni/a specijalist/specijalistica kvalitete i sigurnosti hrane)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2023-01-23 11:59:44