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undergraduate thesis
Značaj patogenih sojeva bakterije vrste Escherichia coli
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. urn:nbn:hr:109:203958
Ivić, Ivana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Biology and Microbiology

Cite this document

Ivić, I. (2012). Značaj patogenih sojeva bakterije vrste Escherichia coli (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:203958

Ivić, Ivana. "Značaj patogenih sojeva bakterije vrste Escherichia coli." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:203958

Ivić, Ivana. "Značaj patogenih sojeva bakterije vrste Escherichia coli." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:203958

Ivić, I. (2012). 'Značaj patogenih sojeva bakterije vrste Escherichia coli', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 19 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:203958

Ivić I. Značaj patogenih sojeva bakterije vrste Escherichia coli [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2012 [cited 2024 April 19] Available at: https://urn.nsk.hr/urn:nbn:hr:109:203958

I. Ivić, "Značaj patogenih sojeva bakterije vrste Escherichia coli", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:109:203958

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Metadata
TitleZnačaj patogenih sojeva bakterije vrste Escherichia coli
Title (english)The significance of pathogenic strains of Escherichia coli
AuthorIvana Ivić
MentorHrvoje Pavlović (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food and Nutrition Research)
(Sub-department of Biology and Microbiology)
Osijek
Defense date and country2012-09-26, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Food Microbiology
Abstract
Escherichia coli je štapićasta bakterija koja se uglavnom može pronaći u nižim dijelovima crijeva toplokrvnih organizama. Ona je primarni fakultativni anaerob u ljudskom probavnom traktu. Većina sojeva E. coli je bezopasna, ali postoje serotipovi koji mogu uzrokovati trovanja hranom i bolesti kod ljudi. Patogeni sojevi E. coli obično uzrokuju gastroenteritis, infekcije mokraćnog kanala i meningitis kod novorođenčadi. Postoje različiti sojevi E. coli koji proizvode potencijalno smrtonosne toksine, npr. E. coli O157:H7. Trovanje hranom koje uzrokuje E. coli može biti rezultat konzumiranja neopranog povrća i nedovoljno kuhanog mesa. Kako bi smanjili kontaminaciju hrane s E. coli znanstvenici nastoje razviti odgovarajuće metode kojima bi se patogeni mikroorganizmi eliminirali tijekom procesiranja hrane.
Abstract (english)
Escherichia coli is a rod-shaped bacteria that can be commonly found in the lower intestine of warm-blooded organisms. It is the primary facultative anaerobe of the human gastrointestinal tract. Most E. coli strains are harmless, but some serotypes can cause food poisoning and diseases in humans. Pathogenic strains of E. coli usually cause gastroenteritis, urinary tract infections and neonatal meningitis. There are various strains of E. coli which are producers of potentially lethal toxins, like for example E. coli O157:H7. Food poisoning caused by E. coli can be the result of consummation of unwashed vegetables or undercooked meat. In order to reduce food contamination with E. coli, scientists are trying to develop adequate methods that are capable of eliminating pathogenic microorganisms during food processing.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:203958
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
RepositoryRepository of the Faculty of Food Technology Osijek
Created on2015-10-05 10:47:31

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