Rast bakterije Yersinia enterocolitica u mljevenom svinjskom mesu na +4C i +10C

master's thesis

• Title (english): Growth of Yersinia Enterocolitica in Pork Minced Meat Stored at 4C and 10C
• Author: Tea Bijelić
• Mentor: Nevijo Zdolec (mentor)
• Committee member: Vesna Dobranić (predsjednik povjerenstva)
• Committee member: Ivana Filipović (član povjerenstva)
• Committee member: Nevijo Zdolec (član povjerenstva)
• Granter: University of Zagreb; Faculty of Veterinary Medicine; (Department of Hygiene and Technology of Foodstuffs); Zagreb
• Defense date and country: 2016-10-21, Croatia
• Scientific / art field, discipline and subdiscipline: BIOMEDICINE AND HEALTHCARE; Veterinary Medicine

Abstract

Yersinia enterocolitica patogena je bakterija od javnozdravstvenog značaja u proizvodnji
svinjskog mesa. U radu je istražen potencijal rasta u mljevenom mesu tijekom pohrane na 4 i
10 ºC soja Yersinia enterocolitica O:3 izoliranog iz tonzila svinja. Determinirana je pomoću
MALDI-TOF masene spektrometrije i inokulirana u svinjsko mljeveno meso u broju 3 log
CFU/g. Nakon prvog dana pohrane rast patogena u uzorcima mljevenog mesa na 4 ºC bio je
za 0,4 log, a na 10 ºC za 1,2 log. Razlike u broju patogena bile su statistički značajne
(P<0,05). Drugoga dana pohrane na 4 ºC broj je rastao za dodatnih 0,7 log, a na 10 ºC za 1,71
log (P<0,05). Zadnjeg dana pohrane broj Y. enterocolitica bio je u mljevenom mesu na 4 ºC
2,72 log veći u odnosu na početni broj, a na 10 ºC konačni broj je bio veći za 4,46 log u
odnosu na inicijalnu populaciju. Rezultati ukazuju na značaj provođenja dobre higijenske
prakse u klaoničkoj obradi i proizvodnji mljevenog mesa, budući da se hlađenjem na
navedenim temperaturama ne sprečava rast patogene Y. enterocolitica.

Abstract (english)

Yersinia enterocolitica is pathogenic bacteria which has a public health significance in pork
production. In this reasearch growth potential in minced meat during storage at 4° and 10° C
of Yersinia enterocolitica O:3 isolated from pig´s tonsils was evaluated. Y. enterocoloitica
was determinated using MALDI-TOF mass spectrometry and inoculated in pork in amount 3
log CFU/g. After first day of storage number of pathogens in sampes of minced meat at 4°
were for 0,4 log, and on 10 °C for 1,2 log higher. Diferences in pathogen number were
statistically significant (P ˂0,05). Second day of storage at 4 °C number of pathogens
increased for 0,7 log, and at 10 °C for 1,71 log ( P ˂ 0,05). Last day of storage number of
Yersinia enterocolitica in minced meat at 4 °C was higer for 2,72 log in the previous, and at
10 °C the final number was higer for 4,46 log from the initial population. Results indicate the
importance of implementation good hygiene practice in slaughter processing and production
of pork, since cooling at these temperatures does not prevent growth of pathogenic Yersinia
enterocolitica.

• Keywords: Yersinia enterocolitica; MALDI-TOF MS; svinjsko mljeveno meso; hlađenje; potencijal rasta
• Keywords (english): Yersinia enterocolitica; MALDI-TOF MS; pork minced meat; cooling; growth potential
• Language: croatian
• URN:NBN: urn:nbn:hr:178:774438
• Study programme: Title: Veterinary Medicine; Study programme type: university; Study level: integrated undergraduate and graduate; Academic / professional title: doktor/doktorica veterinarske medicine (doktor/doktorica veterinarske medicine)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2018-07-23 10:31:44