Mikrobiološki rizici u proizvodnji svježeg sirovog mlijeka

master's thesis

• Title (english): Microbiological Risks in Producing Ferrous Raw Milk
• Author: Marijana Mrazović
• Mentor: Vesna Dobranić (mentor)
• Committee member: Lidija Kozačinski (predsjednik povjerenstva)
• Committee member: Nevijo Zdolec (član povjerenstva)
• Committee member: Vesna Dobranić (član povjerenstva)
• Granter: University of Zagreb; Faculty of Veterinary Medicine; (Department of Hygiene and Technology of Foodstuffs); Zagreb
• Defense date and country: 2017-06-26, Croatia
• Scientific / art field, discipline and subdiscipline: BIOMEDICINE AND HEALTHCARE; Veterinary Medicine; Veterinary Public Health and Food Safety

Abstract

U Republici Hrvatskoj (RH) i ostalim zemljama EU, bilježi se povećanje broja ljudi koji konzumiraju svježe sirovo mlijeko. Ljudi koji konzumiraju takvo mlijeko smatraju kako ono ima bolje nutritivne odlike, boljeg je okusa i ima veću dobrobit za ljudsko zdravlje te ga na osnovu takvih razmišljanja konzumiraju populacija koja ima slabiji imunitet, veoma mlade ili veoma stare osobe, osobe s imunokompresijom i osobe s posebnim prehrambenim potrebama. Međutim, svježe sirovo mlijeko može biti kontaminirano s različitim patogenima, što potvrđuju mnoga istraživanja i dokumentirani proboji bolesti unazad nekoliko godina od kojih su najznačajniji Campylobacter spp., Salmonella spp., E. coli koja proizvodi shiga toksin (STEC), Brucella melitensis, Mycobacterium bovis i virus krpeljnog encefalitisa, L. mononcytogenes, S. aureus i C. burnetti . To je mlijeko koje nije podvrgnuto nikakvoj termičkoj obradi tj. nije zagrijavano na temperaturu višu od 40°C, a može se kupiti u mljekomatima ili direktnim putem kod proizvođača mlijeka.
Stoga je izrađeno opsežno izvješće o javno zdravstvenim rizicima povezanim sa konzumacijom svježeg sirovog mlijeka u EU od strane stručnjaka iz EFSA-inog Znanstvenog odbora za biološke opasnosti (BIOHAZ) i Znanstveni odbor Hrvatske agencije za hranu u Republici Hrvatskoj.
Na temelju dobivenih podataka, potrebno je educirati potrošače o mikrobiološkim opasnostima u mlijeku, o postupanju s mlijekom nakon kupnje (obavezna termička obrada mlijeka, maksimalno skratiti vrijeme od kupnje do pohrane mlijeka u hladnjaku, koristiti prijenosni hladnjak kod transporta). Potrošačima svježeg mlijeka prenesena je informacija kako se isto mora prokuhati prije konzumacije, kako bi se eliminirali mikrobiološki rizici.

Abstract (english)

In Croatia and in other EU countries, there is an increase in the number of people consuming fresh raw milk. People who consume such milk consider it to have a better nutritional quality, a better taste, and a greater benefit to human health, and because of such thoughts it is usually consumed by a population with a lower immune system, very young or very old persons, persons with immune suppression and persons with special nutritional needs. However, fresh raw milk can be contaminated with various pathogens, which is confirmed by many research and documented disease breakdowns over a few years of which the most important are Campylobacter spp., Salmonella spp., E. coli producing shiga toxin (STEC), Brucella melitensis, Mycobacterium bovis and tickling encephalitis virus L. mononcytogenes, S. aureus and C. burnetti. It is a milk that has not undergone any heat treatment, i.e. it is not heated to a temperature higher than 40 ° C and can be purchased in automats for milk or directly from milk producers.
Therefore, an extensive report on public health risks related to the consumption of fresh raw milk in the EU has been prepared by experts from the EFSA Scientific Committee on Biological Hazards (BIOHAZ) and the Scientific Committee of the Croatian Food Agency in Croatia.
Based on the obtained data, it is necessary to educate consumers about microbiological hazards in milk, about milk treatment after purchase (mandatory thermal processing of milk, maximally shortage of time from purchase to storage of milk in refrigerator, use of transportable transport refrigerator). The consumers of fresh milk have been informed that they have to boil it well before consumption to eliminate microbiological risks.

• Keywords: svježe sirovo mlijeko; ljudsko zdravlje; prehrambene potrebe; mikrobiološke opasnosti
• Keywords (english): fresh raw milk; human health; nutritional needs; microbiological hazards
• Language: croatian
• URN:NBN: urn:nbn:hr:178:056571
• 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: 2020-11-27 11:39:44