Otrovanja hranom

master's thesis

• Title (english): FOODBORNE ILLNESS
• Author: Dorian Butković
• Mentor: Željka Cvrtila (mentor)
• Mentor: Tomislav Mikuš (mentor)
• Committee member: Nevijo Zdolec (predsjednik povjerenstva)
• Committee member: Željka Cvrtila (član povjerenstva)
• Committee member: Tomislav Mikuš (član povjerenstva)
• Committee member: Lidija Kozačinski (član povjerenstva)
• Granter: University of Zagreb; Faculty of Veterinary Medicine; Zagreb
• Defense date and country: 2022, Croatia
• Scientific / art field, discipline and subdiscipline: BIOMEDICINE AND HEALTHCARE; Veterinary Medicine; Animal Production and Biotechnology

Abstract

Do trovanja hranom u ljudi dolazi pojavom kontaminanta u hrani. Sama pojava kontaminanta
ne uvjetuje pojavu trovanja. Za trovanje potrebna je i određena doza koja će uzrokovati
infekciju. Do kontaminacije dolazi u bilo kojem razdoblju produkcijskog, distribucijskog i
konzumacijskog lanca. Trovanje hranom jedan je od najčešćih uzroka infekcije u ljudi u
cijelom svijetu. Hoće li doći do otrovanja ovisi o količini kontaminanta u hrani te imunosnom
sustavu čovjeka. Onečišćenja hrane mogu biti biološkog, kemijskog ili fizičkog podrijetla.
Biološki uzročnici trovanja hranom su bakterije, virusi i paraziti. Unutar Europske Unije
najčešći uzročnik bioloških otrovanja hranom je bakterija Camyplobacter spp. Bakterije i
najčešće uzrokuju trovanja. Norovirus je najčešći virusni uzročnik gastroenteritisa. Kemijska
onečišćenja su podijeljena na prirodne toksine, onečišćivače iz okoliša, onečišćivači nastali
tijekom prerade ili čuvanja hrane i namjerno dodani onečišćivači. Od prirodnih toksina značajni
su aflatoksini, ohratoksini i lektini. Značajni onečišćivači iz okoliša su dioksini, olovo i živa.
Akrilamid i furan spadaju pod značajne onečišćivače nastale tijekom prerade ili čuvanja
hranom. Namjerno dodani onečišćivači su sudansko bojilo i melamin.

Abstract (english)

Foodborne ilnesses in humans are caused by a specific contaminant found in food. Contaminant
by itself doesn't have to cause a foodborne illness. Immune system capability and dose of
contaminants found in food are factors which are significant for genesis of a foodborne illness.
Food can be contaminated during any stage of production, distribution or consumption.
Foodborne illnesses are one of leading cause of disease in the world. Food can be contaminated
by biological, chemical or physical means. Biological contaminants are bacteria, viruses and
parasites. The leading cause of biological poisonings in the European Union is Campylobacter
spp. Bacteria cause most of foodborne illnesses in general. Norovirus is the most common viral
pathogen that causes gastroenteritis. Chemical contaminants are natural toxins, enviromental
contaminants, process-derived contaminants and deliberately added contaminants. Significant
natural toxins are aflatoxins, ohratoxins and lectins. Dioxines, lead and mercury are significant
enviromental contaminants. Acrylamide and furan are important process-derived
contaminants. From deliberately added contaminants it is worth mentioning melamine and
sudan dyes.

• Keywords: otrovanje hranom; prevalencija; patogeneza; simptomi; liječenje
• Keywords (english): Foodborne illness; prevalence; pathogenesis; symptoms; treatment
• Language: croatian
• URN:NBN: urn:nbn:hr:178:453445
• 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: 2022-12-19 13:39:54