Implementacija i validacija HACCP protokola za pripremu bezglutenskih obroka u bolnici

professional thesis

• Title (english): Implementation and validation of HACCP protocol for preparation of gluten-free meals in hospital
• Author: Diana Vukman
• Mentor: Martina Bituh (mentor)
• Committee member: Nada Vahcic (predsjednik povjerenstva)
• Committee member: Zrinjka Mišak (član povjerenstva)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Quality Control); (Laboratory for Food Chemistry and Biochemistry); Zagreb
• Defense date and country: 2024, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Priprema hrane u bolnicama jedan je od zahtjevnijih proizvodnih procesa u bolničkom sektoru. Cilj svake bolnice je osigurati hranu koja je zdravstveno ispravna pošto je pacijentima koji konzumiraju bolničku hranu zdravlje već narušeno. Kada je riječ o celijakiji kao najčešći uzrok neuspjeha u liječenju navodi se neodgovarajuće provođenje dijete bez glutena (DBG) uključujući nenamjerni unos glutena preko kontaminirane hrane. Kako bi se omogućilo ispravno upravljanje pripremom specijalne DBG u sustavu bolničke kuhinje, i osigurao siguran dnevni unos glutena za pacijente, od iznimne je važnosti implementirati HACCP protokol za pripremu bezglutenskih obroka kojim će se odrediti način pravilnog rukovanja i praćenje pripreme obroka kroz sve korake proizvodnog procesa. U sklopu ovog istraživanja izrađen je HACCP protokol za pripremu bezglutenskih obroka koji je implemetiran u bolničkoj kuhiniji. Uspješnost provođenja implementiranog sustava vrednovana je prema nalazima glutena u hrani. Uzorci pripremljenih obroka bez glutena analizirani su R5-sandwich ELISA metodom. Rezultati ovog istraživanja pokazali su učinkovitost HACCP sustava u pripremi DBG prije izrade HACCP protokola za pripremu obroka bez glutena i nakon njegove implementacije. Razina detektirane koncentracije glutena u niti jednom uzorku hrane nije bila viša od 20 mg/kg što je prema Codex Alimentarius-u gornja dozvoljena granica glutena u hrani. Procijenjeni ukupni dnevni unos glutena konzumacijom DBG nije bio viši od 10 mg u danu.

Abstract (english)

One of the most demanding processes in the hospital sector is food preparation. The goal of each hospital is to provide healthy food considering the fact that patient´s health condition is already disrupted. When it comes to celiac disease, the most common cause of failure in treatment is the inadequate implementation of a gluten-free diet (GFD), including involuntary gluten intake by contaminated food. In order to enable proper management of special GFD preparation in the hospital kitchen system and ensure a safe daily gluten intake for patients, it is of great importance to implement a HACCP protocol for the preparation of gluten-free meals, which will determine proper handling and monitoring of a meal preparation through all stages of production process. Within this study, a HACCP protocol for the preparation of gluten-free meals was made and implemented in the hospital kitchen. Successful implementation of a HACCP protocol is evaluated by analysis of gluten content in food. Samples of prepared gluten-free meals were analyzed by the R5-sandwich ELISA method. The results of this study demonstrated the effectiveness of the HACCP system in GFD preparation before and after implementation of HACCP protocol for gluten-free meals. The level of gluten concentration detected in each food sample did not exceed 20 mg/kg, which is according to Codex Alimentarius the upper permissible gluten content level. Estimated total daily intake of gluten was not higher than 10 mg per day.

• Keywords: HACCP protokol; implementacija; ELISA metoda; gluten; dijeta bez glutena
• Keywords (english): HACCP protocol; implementation; ELISA method; gluten; gluten-free diet
• Language: croatian
• URN:NBN: urn:nbn:hr:159:787782
• 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: 2024-07-25 12:40:40