Značajnost nalaza bakterije Vibrio spp. u hrani

master's thesis

• Title (english): Significance of Vibrio spp. in food
• Author: Katarina Patron
• Mentor: Lidija Kozačinski (mentor)
• Committee member: Lidija Kozačinski (predsjednik povjerenstva)
• Committee member: Nevijo Zdolec (član povjerenstva)
• Committee member: Mirna Mrkonjić Fuka (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Microbiology); Zagreb
• Defense date and country: 2021-09-30, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

Bakterije roda Vibrio spp. su sveprisutne patogene bakterije koje se nalaze u morskom okruženju, najčešće u slanim vodama za vrijeme toplijih temperatura. Uzročnici su brojnih teških zaraznih bolesti kod ljudi, ali i kod riba i morskih plodova. Ponajprije se zaraza javlja kod ljudi prilikom kozumacije gotovih jela, nedovoljno kuhanih jela ili unakrsnom kontaminacijom prilikom kuhanja. Vibrioza je bolest koja se javlja kod riba i morskih plodova.

Abstract (english)

Bacteria of the genus Vibrio spp. are ubiquitous pathogenic bacteria found in the marine environment, most commonly in saltwater during warm temperatures. They are the cause of many serious infectious diseases in humans, but also in fish and seafood. Preventive infections occur in humans when consuming ready to eat meals, undercooked meals, or cross-contamination during cooking. Vibriosis is a disease that occurs in fish and seafood.

• Keywords: Vibrio spp; riba; riblji proizvodi
• Keywords (english): Vibrio spp.; fish; fish product
• Language: croatian
• URN:NBN: urn:nbn:hr:204:311875
• Study programme: Title: Agroecology; Study programme type: university; Study level: graduate; Academic / professional title: magistar/ magistra inženjer/inženjerka agroekologije (magistar/ magistra inženjer/inženjerka agroekologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to authenticated users
• Created on: 2021-12-09 08:12:25