Potencijal rasta bakterije Listeria monocytogenes u mekim sirevima

master's thesis

• Title (english): The Growth Potential of Listeria Monocytogenes in Soft Cheeses
• Author: Dina Dodić
• Mentor: Nevijo Zdolec (mentor)
• Committee member: Tomislav Dobranić (predsjednik povjerenstva)
• Committee member: Lidija Kozačinski (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: 2017-07-05, Croatia
• Scientific / art field, discipline and subdiscipline: BIOMEDICINE AND HEALTHCARE; Veterinary Medicine

Abstract

U ovom radu uzorkovano je 30 sireva škripavca sa 10 poljoprivrednih gospodarstava u kojima je istražena prisutnost L. monocytogenes te praćen njen broj i fizikalno-kemijski parametri tijekom roka trajanja. Sirevi su bili pohranjeni u laboratorijskom hladnjaku na 6ºC ± 1 ºC tijekom 7 dana, s obzirom na deklarirane uvjete čuvanja (od + 4 do + 8 ºC) i roka trajanja (7 dana). Također je određivan potencijal rasta bakterije L. monocytogenes u odabranim uzorcima škripavca. Utvrđeno je da sir škripavac pogoduje rastu bakterije L. monocytogenes s obzirom na utvrđene kemijske pokazatelje u proizvodu. Tijekom roka trajanja proizvoda granična vrijednost za L. monocytogenes (100 cfu/g) nije nadmašena ni u jednom uzorku. Challenge testom provedenim na škripavcima pokazano je da tijekom roka trajanja od 7 dana, u slučaju kontaminacije na razini do 50 cfu/g, L. monocytogenes neće rasti iznad dozvoljene granice od 100 cfu/g budući se potencijal rasta kretao od 0,35 do 0,48 log cfu/g. Sukladno dobivenim rezultatima, na sir škripavac treba primjenjivati kriterij od 100 cfu/g tijekom roka trajanja

Abstract (english)

In this study, 30 autochthonous Croatian cheeses škripavac were sampled from 10 farms. It was investigated the presence of L. monocytogenes, also their number and physico- chemical parameters were monitored during shelf-life. Cheeses were stored in a laboratory refrigerator at 6ºC ± 1ºC for 7 days, given the declared storage conditions (from + 4 to + 8 ºC) and the shelf life (7 days). Growth potential of L. monocytogenes was tested in selected cheese samples. Cheese škripavac support the growth of L. monocytogenes according to physical- chemical characteristics measured. Throughout the shelf-life of the product, the limit value for
L. monocytogenes (100 cfu / g) was not exceeded in any single sample. Challenge test showed that during a period of 7 days, in the case of contamination at the level bellow 50 cfu/g, L. monocytogenes will not grow above the allowed 100 cfu/g as the growth potential ranged from
0.35 to 0.48 log.

• Keywords: Listeria monocytogenes; potencijal rasta; meki sirevi
• Keywords (english): Listeria monocytogenes; growth potential; soft cheeses
• Language: croatian
• URN:NBN: urn:nbn:hr:178:766040
• 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 11:41:20