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Mikroorganizmi predstavljaju velik problem u svim granama prehrambene industrije budući da vrlo lako dolazi do kontaminacije sirovine, a taj problem posebno je izražen u mesnoj industriji zbog građe i kemijskog sastava mesa koji posebno pogoduje njihovom rastu i razmnožavanju. U ovom radu navode se najčešći uzroci mikrobne kontaminacije i parametri koji su bitni za rast samih mikroorganizama, a isto tako i postupci kojima nastojimo spriječiti da dođe do kvarenja hrane i ekonomskih gubitaka koji su posljedica kvarenja. Također velik problem su i patogeni mikroorganizmi poput Salmonelle, Escherichie, Listerie, Camylobactera i Yersinie koji su prepoznati kao najčešći uzročnici bolesti koje su povezane sa konzumacijom mesa i mesnih proizvoda. Veliku ulogu u prevenciji bolesti i samog mikrobnog kvarenja ima upotreba HACCP sustava čija nam primjena omogućava prepoznavanje rizika kroz 7 principa kojim se ovaj sustav vodi. Microorganisms represent a huge problem in every field of food industry since raw material is easily contaminated, this problem is specially conspicuous in meat industy because of structure and chemical compounds of meat which is good medium for their production and growth. In this thesis are given the most common reasons and parameters which are essential for microbial growth and also methods which are used to prevent food spoilage and economical waste as a result of spoilage. Pathogens such as Salmonella, Escherichia, Listeria, Campylobacter and Yersinia are recognised as most common cause of food poisoning connected with meat and meat products. HACCP system has very important role in prevention of microbical growth and food poisoning. It is based on 7 principles and allows us to recognise main hazards in production and processing of meat. |
