Značenje nalaza bakterije Staphylococcus aureus u sirevima domaće proizvodnje

master's thesis

• Title (english): Significance of the bacteria Staphylococcus aureus in domestic cheeses
• Author: Željka Grubješić
• Mentor: Lidija Kozačinski (mentor)
• Committee member: Lidija Kozačinski (predsjednik povjerenstva)
• Committee member: Bela Njari (član povjerenstva)
• Committee member: Mirna Mrkonjić Fuka (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Microbiology); Zagreb
• Defense date and country: 2017-09-28, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

U radu su prikazani literaturni podaci koji govore o nalazu bakterije Staphylococcus aureus u svježim i kuhanim sirevima iz domaće proizvodnje. Koagulaza-pozitivni sojevi S. aureus produciraju enterotoksine, te njihovo unošenje u organizam izaziva stafilokokno otrovanje. Stoga je ključno da svježi i kuhani sirevi budu mikrobiološki ispravni u vrijeme konzumacije. Njihova mikrobiološka i zdravstvena ispravnost ovisi o brojnim čimbenicima, prije svega o zdravlju vimena životinje, higijeni mužnje i higijenskoj proizvodnji sira. Prema podacima u literaturi nalaz bakterije S. aureus u svježim i kuhanim sirevima kreće se od 0 – 54 %. U svježim sirevima bakterija se najčešće nalazi kao uzročnik upale vimena, pa se izlučuje u mlijeku (u više od 90 % slučajeva). U kuhanim sirevima kontaminacija bakterijom nastaje najčešće naknadno, kao sekundarna kontaminacija tijekom proizvodnje sira. Stafilokokno otrovanje hranom uzrokovano konzumacijom svježih i kuhanih sireva na razini EU iznosi 0,4 %.

Abstract (english)

This paper presents the literature data on the findings of the bacteria Staphylococcus aureus in fresh and cooked domestic cheeses. Coagulase-positive strains of S. aureus produce enterotoxins and their ingestion into the organism causes staphylococcal poisoning. It is therefore essential that fresh and coocked cheeses are microbiologically safe at the time of their consumption. Their microbiological and health safety depens on number of factors, mostly on the health of the animal’s udder, the hygiene of the animal and the hygienic treatment during the production of the cheese. According to the findings in the literature, presentce of the bacteria S. aureus in fresh and cooked domestic cheeses variates from 0 to 54%. In fresh cheeses, bacteria are most commonly found as a cause of udder inflammation and are excreted in milk (in more than 90% of cases). In cooked cheeses, contamination with the bacteria is most commonly occurring as a secondary contamination during cheese production. Staphylococcal food poisoning caused by the consumption of fresh and cooked cheeses is numbered as 0.4% at EU level.

• Keywords: Staphylococcus aureus; enterotoksini; domaći svježi sir; domaći kuhani sir; stafilokokno otrovanje
• Keywords (english): Staphylococcus aureus; enterotoxins; fresh domestic cheese; cooked domestic cheese; staphylococcal poisoning
• Language: croatian
• URN:NBN: urn:nbn:hr:204:707619
• Study programme: Title: Agroecology; Study programme type: university; Study level: graduate; Academic / professional title: magistar/ magistra inženjer/inženjerka agroekologija (magistar/ magistra inženjer/inženjerka agroekologija)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-12-04 10:20:51