Pregledni rad

Challenges of identification of living but non-culturable food pathogens

Željka Tušek ; Agronomski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
Mladenka Vukšić ; Veterinarski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
Tomislav Mikuš ; Veterinarski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
Lidija Kozačinski ; Veterinarski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska

Sažetak

This paper describes the condition of certain microorganisms in which they are alive, but are not culturable (VBNC, viable but non-culturable). Also, the problem of not being able to identify such bacteria by classical methods is described, since bacteria react to adverse conditions such as conditions used during food processing and other and enter a state in which they cannot be identified, and thus present a danger to human health. Here are described methods that have been investigated and proven to identify pathogens, in order to reduce their number in food.

Ključne riječi

pathogens; VBNC; methods

Hrčak ID:

317779

URI

https://hrcak.srce.hr/317779

Datum izdavanja:

14.5.2024.

Podaci na drugim jezicima: hrvatski njemački španjolski talijanski

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