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master's thesis
PREŽIVLJAVANJE BAKTERIJE SALMONELLA ENTERITIDIS U KOKOŠJIM JAJIMA IZ SLOBODNOG UZGOJA
2021. urn:nbn:hr:184:741828
Radojković, Dinko
University of Rijeka
Faculty of Medicine
Department of Microbiology and Parasitology

Cite this document

Radojković, D. (2021). PREŽIVLJAVANJE BAKTERIJE SALMONELLA ENTERITIDIS U KOKOŠJIM JAJIMA IZ SLOBODNOG UZGOJA (Master's thesis). Rijeka: University of Rijeka, Faculty of Medicine. Retrieved from https://urn.nsk.hr/urn:nbn:hr:184:741828

Radojković, Dinko. "PREŽIVLJAVANJE BAKTERIJE SALMONELLA ENTERITIDIS U KOKOŠJIM JAJIMA IZ SLOBODNOG UZGOJA." Master's thesis, University of Rijeka, Faculty of Medicine, 2021. https://urn.nsk.hr/urn:nbn:hr:184:741828

Radojković, Dinko. "PREŽIVLJAVANJE BAKTERIJE SALMONELLA ENTERITIDIS U KOKOŠJIM JAJIMA IZ SLOBODNOG UZGOJA." Master's thesis, University of Rijeka, Faculty of Medicine, 2021. https://urn.nsk.hr/urn:nbn:hr:184:741828

Radojković, D. (2021). 'PREŽIVLJAVANJE BAKTERIJE SALMONELLA ENTERITIDIS U KOKOŠJIM JAJIMA IZ SLOBODNOG UZGOJA', Master's thesis, University of Rijeka, Faculty of Medicine, accessed 07 June 2024, https://urn.nsk.hr/urn:nbn:hr:184:741828

Radojković D. PREŽIVLJAVANJE BAKTERIJE SALMONELLA ENTERITIDIS U KOKOŠJIM JAJIMA IZ SLOBODNOG UZGOJA [Master's thesis]. Rijeka: University of Rijeka, Faculty of Medicine; 2021 [cited 2024 June 07] Available at: https://urn.nsk.hr/urn:nbn:hr:184:741828

D. Radojković, "PREŽIVLJAVANJE BAKTERIJE SALMONELLA ENTERITIDIS U KOKOŠJIM JAJIMA IZ SLOBODNOG UZGOJA", Master's thesis, University of Rijeka, Faculty of Medicine, Rijeka, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:184:741828

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Metadata
TitlePREŽIVLJAVANJE BAKTERIJE SALMONELLA ENTERITIDIS U KOKOŠJIM JAJIMA IZ SLOBODNOG UZGOJA
Title (english)SURVIVAL OF BACTERIUM SALMONELLA ENTERITIDIS IN FREE RANGE CHICKEN EGGS
AuthorDinko Radojković
MentorMateja Ožanič (mentor)
Committee memberDarinka Vučković (predsjednik povjerenstva)
Committee memberLara Batičić Pučar (član povjerenstva)
Committee memberMateja Ožanič (član povjerenstva)
GranterUniversity of Rijeka
Faculty of Medicine
(Department of Microbiology and Parasitology)
Rijeka
Defense date and country2021-07-14, Croatia
Scientific / art field,
discipline and subdiscipline		BIOMEDICINE AND HEALTHCARE
Clinical Medical Sciences
Medical Microbiology
Scientific / art field,
discipline and subdiscipline		BIOMEDICINE AND HEALTHCARE
Public Health and Health Care
Abstract
Jaja su glavni sastojak ljudske prehrane, a na globalnom nivou konzumiraju se u velikim količinama. Predstavljaju "cjelovitu hranu" i potrošači ih prepoznaju kao bogati izvor uravnoteženih esencijalnih hranjivih sastojaka. Tijekom prve polovice 20. stoljeća došlo je do naglog porasta u industriji proizvodnje jaja pri čemu su se pojavile i različite metode uzgoja kokoši nesilica. Danas je sve popularniji slobodni uzgoj, u kojem životinje barem dio dana ili cijeli dan imaju pristup otvorenom prostoru. Cilj ovog istraživanja bio je ispitati mikrobiološku čistoću i prisutnost bakterija Salmonella spp. i Campylobacter spp. pri različitim temperaturama čuvanja jaja, kao i ispitati preživljavanje bakterije S. Enteritidis na površini jaja te sposobnost njene penetracije u unutrašnji sadržaj jaja pri temperaturi 4 ℃ i 21℃. Ispitivanje je provedeno na domaćim jajima iz slobodnog uzgoja standardnim mikrobiološkim metodama selektivnog obogaćivanja i nacjepljivanja na selektivne hranjive podloge. Analizom površine ljuske jaja nisu izolirane bakterije Salmonella spp. i Campylobacter spp. tijekom 14 dana dok je kod jaja inokuliranih suspenzijom S. Enteritidis zabilježen značajniji rast pri temperaturi od 21°C kao i penetracija u unutrašnji sadržaj jaja 15., 18. i 21. dan.
Abstract (english)
Globally, eggs are the main ingredients of the human diet and are consumed in large quantities. They represent „wholesome foods“ and are recognized by consumers as a rich source of balanced essential nutrients. During the first half of the 20th century, there was a sharp increase in the egg production industry, with various methods of laying hens rearing. The aim of this study was to examine the microbiological purity and presence of Salmonella spp. and Campylobacter spp. at different egg storage temperatures, as well as to examine the survival of S. Enteritidis on the egg's surface and its ability to penetrate the internal egg content at different egg storage temperatures. The experiments were performed on home-grown free-range eggs using standard microbiological methods of selective enrichment and selective nutrient media inoculation. During the period of 14 days, Salmonella spp. and Campylobacter spp. were not isolated from the egg's shell. In experiment where the eggs were treated with suspension of S. Enteritidis, a significant bacterial growth occurred at 21 °C as well as the penetration of the said bacteria into the egg's internal content during the 15th, 18th and the 21st day.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:184:741828
Study programmeTitle: Study of Sanitary Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra sanitarnog inženjerstva (magistar/magistra sanitarnog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2021-06-27 22:13:27