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Influence of sampling procedure on microbiological quality of foodstuffs of animal origin

Branimir Mioković ; Zavod za higijenu i tehnologiju animalnih namirnica, Veterinarski fakultet Sveučilišta u Zagrebu, Heinzelova 55, 10000 Zagreb
Bela Njari ; Zavod za higijenu i tehnologiju animalnih namirnica, Veterinarski fakultet Sveučilišta u Zagrebu, Heinzelova 55, 10000 Zagreb
Lidija Kozačinski ; Zavod za higijenu i tehnologiju animalnih namirnica, Veterinarski fakultet Sveučilišta u Zagrebu, Heinzelova 55, 10000 Zagreb
Nevijo Zdolec ; Zavod za higijenu i tehnologiju animalnih namirnica, Veterinarski fakultet Sveučilišta u Zagrebu, Heinzelova 55, 10000 Zagreb

Puni tekst: hrvatski, pdf (321 KB) str. 46-50 preuzimanja: 1.968* citiraj
APA 6th Edition
Mioković, B., Njari, B., Kozačinski, L. i Zdolec, N. (2004). Utjecaj postupaka uzorkovanja na mikrobiološku ispravnost namirnica animalnog podrijetla. MESO: Prvi hrvatski časopis o mesu, VI (6), 46-50. Preuzeto s https://hrcak.srce.hr/25898
MLA 8th Edition
Mioković, Branimir, et al. "Utjecaj postupaka uzorkovanja na mikrobiološku ispravnost namirnica animalnog podrijetla." MESO: Prvi hrvatski časopis o mesu, vol. VI, br. 6, 2004, str. 46-50. https://hrcak.srce.hr/25898. Citirano 05.12.2020.
Chicago 17th Edition
Mioković, Branimir, Bela Njari, Lidija Kozačinski i Nevijo Zdolec. "Utjecaj postupaka uzorkovanja na mikrobiološku ispravnost namirnica animalnog podrijetla." MESO: Prvi hrvatski časopis o mesu VI, br. 6 (2004): 46-50. https://hrcak.srce.hr/25898
Harvard
Mioković, B., et al. (2004). 'Utjecaj postupaka uzorkovanja na mikrobiološku ispravnost namirnica animalnog podrijetla', MESO: Prvi hrvatski časopis o mesu, VI(6), str. 46-50. Preuzeto s: https://hrcak.srce.hr/25898 (Datum pristupa: 05.12.2020.)
Vancouver
Mioković B, Njari B, Kozačinski L, Zdolec N. Utjecaj postupaka uzorkovanja na mikrobiološku ispravnost namirnica animalnog podrijetla. MESO: Prvi hrvatski časopis o mesu [Internet]. 2004 [pristupljeno 05.12.2020.];VI(6):46-50. Dostupno na: https://hrcak.srce.hr/25898
IEEE
B. Mioković, B. Njari, L. Kozačinski i N. Zdolec, "Utjecaj postupaka uzorkovanja na mikrobiološku ispravnost namirnica animalnog podrijetla", MESO: Prvi hrvatski časopis o mesu, vol.VI, br. 6, str. 46-50, 2004. [Online]. Dostupno na: https://hrcak.srce.hr/25898. [Citirano: 05.12.2020.]

Sažetak
Food sampling procedure for microbiological analysis can have a significant impact on the results of analysis. Samples must be representative and represent the average composition of the entire foodstuff. Samples are collected at random, sufficient for performing the required analyses, depending on the condition of a foodstuff at the time of sampling, its quantity, type, and place and date of production. Containers and accessories for food sampling must be sterile. It is of utmost importance to maintain the temperature of collected samples until analysis (particularly in case of frozen food). Freezing of cooled samples or their gradual and prolonged defrosting may significantly alter the original microflora. Consequently, the results of microbiological analysis will depend also on correct selection and taking of samples, their freshness, packing and mode of transportation to analytical laboratory. As a rule, food samples should be despatched to laboratory soonest possible. Foodstuffs are often distributed for sale in cooled or frozen state. However, temperature of foodstuff storage in refrigerators or at temperatures below 5°C is not a guaranty that microbiological disintegration will not occur. It is a well-known fact that Clostridium botulinum type E grows and produces toxins at +3°C, and that Staphylococcus aureus also produces enterotoxin at the storage temperature of +5°C to 0°C. Similarly, some fungi and moulds also produce toxins at the indicated storage temperature.

Ključne riječi
Foodstuffs; foodstuff microflora; sampling

Hrčak ID: 25898

URI
https://hrcak.srce.hr/25898

[hrvatski]

Posjeta: 2.492 *