Ispitivanje parametara higijene od značaja za bezbednost hrane u domaćinstvima
Examination of important food safety hygiene parameters in households
Докторанд
Đurić, Jelena M.Ментор
Baltić, Milan Ž.Чланови комисије
Teodorović, VladoKatić, Vera
Karabasil, Neđeljko
Ranin, Lazar
Метаподаци
Приказ свих података о дисертацијиСажетак
Osnovni cilj istraţivanja bio je da se prikupe podaci o informisanosti i znanju potrošača
o bezbednosti hrane, postupcima sa hranom u domaćinstvima i uslovima skladištenja
kao i da se ispita kontaminacija bakterijama odabranih površina u kuhinji i friţiderima.
Za ispitivanje informisanosti i znanja potrošača o bezbednosti hrane, kao i postupaka sa
hranom u domaćinstvima korišćen je ankentni list. Uslovi skladištenja kontrolisani su
Data Loger-ima, a kontaminacije površina u kuhinjama i friţiderima uzimanjem briseva
i ispitivanjem ukupnog broja bakterija, psihrotrofnih bakterija i ukupnog broja
enterobakterija. Na odabranim površinama ispitivano je i prisustvo koagulaza pozitivnih
stafilokoka i salmonela. Za bakteriološka ispitivanja korišćene su standardne metode.
Na drvenim i plastičnim daskama za sečenje utvrĎivano je i prisustvo organskih
materija.
Potrošači su praksu primene bezbednosti hrane u domaćinstvima stekli iz sopstvenog
iskustva, sredstava javnog informisanja i članova dom...aćinstva. Statistički značajno
manji broj ispitanika nije čuo za bezbednost hrane. Od bioloških agenasa značajnih za
bezbednost hrane, potrošači su najčešće čuli za Trichinella spiralis, Salmonella spp.,
viruse, E. coli, Staphylococcus aureus, Listeria monocytogenes i Shigella spp. U
domaćinstvima su statistički značajno najzastupljeniji kombinovani friţider-zamrzivači,
starosti do pet godina. Za odrţavanje higijene friţidera najčešće se koristi deterdţent,
dezinfekciono sredstvo i topla voda. Higijena pribora i opreme (noţevi i daske za
sečenje) se odrţava statistički značajno više upotrebom deterdţenta i vruće vode.
Odrţavanje lične higijene (pranje ruku) u statistički značajno većem broju se primenjuje
posle radnji koje mogu da utiču na kontaminaciju radnih površina u kuhinji, kao i hrane.
Statistički značajno veći broj ispitanika vole dobro pečeno meso, a proveru uspešnosti
toplotne obrade obavljaju vizuelnim pregledom. Izmerene temperature u friţiderima
zavisile su od tipa friţidera. Prosečne temperatura u friţiderima bila je 9,33±3,51 ⁰С.
Statistički značajno viša prosečna temperatura utvrĎena je u vratima u odnosu na
prosečne temperature na gornjim, odnosno donjim policama friţidera...
The main aim of this survey was to collect data on consumer awareness and knowledge
of food safety, procedures with the food in household, storage conditions and to
investigate the bacterial contamination of the selected surfaces in domestic kitchens and
refrigerators. Standard questionnaire was used to examine consumer awareness and
knowledge about food safety and procedures with the food in households. Storage
conditions was controlled by data logger-s, and contamination of kitchen surfaces and
refrigerators were defined by taking swabs and determination of the total viable count,
psychrotrophic bacteria count and Enterobacteriaceae count. The presence of coagulasepositive
staphylococci and Salmonella has been investigated on selected surfaces.
Standard methods was used for bacterial examination. The presence of organic matter
was determined on wooden or plastic cutting boards.
Consumers are applying food safety practices in households acquire from their own
experience, means of publ...ic information and members of the household. Significantly
fewer respondents had not heard of food safety. The most common biological agents
that consumers have heard are Trichinella spiralis, Salmonella spp., viruses, E. coli,
Staphylococcus aureus, Listeria monocytogenes and Shigella spp. In households
combined refrigerator-freezers, aged up to five years are the most common. For
refrigerator hygiene detergent, disinfectant and hot water are commonly used. Hygiene
of supplies and equipment (knives and cutting boards) are held significantly more by
using detergent and hot water. Personal hygiene (hand washing) in a significantly
greater number is applied after action that might affect the contamination of work
surfaces in the kitchen, and also a food. Significantly more respondents prefer well-done
meat, and the testing of thermal treatment performed by visual inspection. Measured
temperatures in refrigerators depended on the type of refrigerator. Average temperature
in refrigerators was 9,33±3,51 ⁰С. Significantly higher average temperature was
determined in the door than the average temperatures of the upper or the lower shelves
of the refrigerator...