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Mikrobiološke opasnosti u gotovim salatama ; Microbiological Hazards in Fresh-Cut Salads

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  • Additional Information
    • Contributors:
      Marček, Tihana; Pavlović, Hrvoje
    • Publication Information:
      Sveučilište Josipa Jurja Strossmayera u Osijeku. Prehrambeno-tehnološki fakultet Osijek. Zavod za primijenjenu kemiju i ekologiju. Katedra za ekologiju i toksikologiju.
      Josip Juraj Strossmayer University of Osijek. FACULTY OF FOOD TECHNOLOGY. Department of Applied Chemistry and Ecology. Sub-department of Biochemistry and Toxicology.
    • Publication Date:
      2021
    • Collection:
      Repository of the University of Osijek
    • Abstract:
      Gotove salate su proizvodi spremni za neposrednu potrošnju budući su narezani, oprani, zapakirani i čuvani hlađenjem. Uslijed rezanja biljnog tkiva, bez obzira na pranje, moguć je rast mikroorganizama prisutnih na sirovini ili radnim površinama. Cilj ovog rada jest provjeriti mikrobiološku ispravnost gotovih salata s različitim rokom trajanja, te istražiti kako sastav proizvoda utječe na populaciju mikroorganizama. Uzorci su prikupljeni s maloprodajnih lokacija tijekom veljače i lipnja 2020. godine. U uzorcima je mikrobiološkim metodama određena prisutnost mikroorganizama i parazita metodom sedimentacije i diferencijalnih bojenja. U salatama kojima je istekao rok trajanja, u većim brojevima, detektirani su kvasci, plijesni i enterobakterije te bakterijska vrsta Staphylococcus aureus, stoga takve salate nisu sigurne za konzumaciju. Nasuprot tome, bakterije roda Salmonella, koliformne i sulfitoreducirajuće klostridije, te paraziti i njihovi životni oblici nisu pronađeni. Međutim, utvrđeno je kako cjelovite salate imaju veći udio spora roda Alternaria sp. nego narezane. Nadalje, salate pripremljene od jedne vrste povrća sadrže veći broj spora Alternaria sp. od miješanih salata. ; Fresh-cut salads are products which can be used for immediate consumption after cutting, washing and packaging. Despite washing procedure of raw salads, working surfaces can be a substrate for microorganism growth as a result of salads mechanical processing. The aim of this work was to examine the microbiological quality of ready-to-eat salads with different shelf life and to investigate how the composition of the product affects the population of microorganisms. Samples were collected from retail locations during February and June 2020. The presence of microorganisms and parasites in the samples was determined by microbiological methods by sedimentation and differential staining. Yeasts, moulds and enterobacteria, as well as the bacterial specie of Staphylococcus aureus, have been detected in salads that have expired, in higher numbers, ...
    • File Description:
      application/pdf
    • Relation:
      https://repozitorij.unios.hr/islandora/object/ptfos:2151; https://urn.nsk.hr/urn:nbn:hr:109:888877; https://repozitorij.unios.hr/islandora/object/ptfos:2151/datastream/PDF
    • Online Access:
      https://repozitorij.unios.hr/islandora/object/ptfos:2151
      https://urn.nsk.hr/urn:nbn:hr:109:888877
      https://repozitorij.unios.hr/islandora/object/ptfos:2151/datastream/PDF
    • Rights:
      http://creativecommons.org/licenses/by-nc-nd/4.0/ ; info:eu-repo/semantics/openAccess
    • Accession Number:
      edsbas.C282F289