Javnozdravstveni značaj fermentiranih mesnih proizvoda

master's thesis

• Title (english): Publich-health Significance of Fermented Meat Products
• Author: Mateja Hendak
• Mentor: Nevijo Zdolec (mentor)
• Committee member: Vesna Dobranić (predsjednik povjerenstva)
• Committee member: Lidija Kozačinski (član povjerenstva)
• Granter: University of Zagreb; Faculty of Veterinary Medicine; (Department of Hygiene and Technology of Foodstuffs); Zagreb
• Defense date and country: 2017-01-16, Croatia
• Scientific / art field, discipline and subdiscipline: BIOMEDICINE AND HEALTHCARE; Veterinary Medicine

Abstract

U radu su prikazani neki od najvažnijih mikrobioloških, kemijskih i toksikoloških rizika u proizvodnji fermentiranih mesnih proizvoda. Kompleksnost proizvodnje zahtijeva strogo provođenje dobre higijenske i proizvođačke prakse, budući se radi o gotovoj hrani koja se konzumira bez toplinske ili neke druge obrade. Pojedini rizici mogu se provlačiti kroz lanac proizvodnje od polja do stola, dok drugi nastaju tehnološkim intervencijama u procesu prerade mesa. Antimikrobna rezistencija prirodno prisutne apatogene flore u fermentiranim mesnim proizvodima mora se uzeti u obzir zbog dokazanih razmjena i prijenosa gena rezistencije u mikrobnim zajednicama tijekom zrenja mesa. Iako mikrobiološki stabilni i rijetko rizični s obzirom na patogene mikroorganizme, fermentirani mesni proizvodi nisu iznimka za post-procesna onečišćenja bakterijom L. monocytogenes. Nalaz pak mikotoksina na/u fermentiranim mesnim proizvodima posljedica je propusta u higijeni proizvodnje i uvjetima mikroklime tijekom zrenja. Policiklički aromatski ugljikovodici na/u dimljenim proizvodima najčešće su prisutni u toksikološki prihvatljivim vrijednostima, no uz primjenu primjerenih tehnologija dimljenja. Biogene amine nalazimo u svim fermentiranim namirnicama, a njihov nalaz i količina ovise o mikrobiološkoj ispravnosti sirovine, prisutnosti aminogene mikroflore, trajanju zrenja te primjeni kompetitivnih starter kultura. Fermentirani mesni proizvodi opterećeni su potencijalnim javnozdravstvenim opasnostima i rizicima, niti manje niti više od drugih vrsta namirnica. Kompleksnost proizvodnje i kontrole tj. sprečavanja potencijalnih rizika za potrošače daje ovim proizvodima dodanu vrijednost.

Abstract (english)

The most important microbiological, chemical and toxicological hazards and risks in fermented meat products are reviewed. RTE fermented meats should be produced under the strict hygienic conditions. Several hazards are transfered through the production chain, while others are generated during the meat processing. Antimicrobial resistance of natural microbiota should be considered carefully due to possible transfer of resistance genes within the microbial associations during meat fermentation. Even microbiologicaly stabile, fermented meat products are usually contaminated by L. monocytogenes during post-processing phase. Mycotoxins on/in fermented meat products occur due to poor hygiene and improper microclimate conditions during the ripening. PAHs are detected within toxicologically acceptable values, if appropriate smoking technologies applied. Biogenic amines are present in all fermented foods, conditioned by raw material quality, presence of natural aminogenic microbiota, ripening duration and usage of competitive starter cultures. Public-health significance of fermented meat products is neither less nor more than other foods. The complexity of production and risk control gives an added value to this kind of meat products.

• Keywords: fermentirani mesni proizvodi; veterinarsko javno zdravstvo; mikrobiologija; toksikologija
• Keywords (english): fermented meat products; veterinary public health; microbiology; toxycology
• Language: croatian
• URN:NBN: urn:nbn:hr:178:305306
• 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 09:14:47