Ispitivanje uticaja različitih načina pakovanja na rast Yersinia enterocolitica u mesu svinja
Investigation of the effect of different ways package on growth Yersinia enterocolitica in pig meat
Doktorand
Ivanović, Jelena S.Mentor
Baltić, Milan Ž.Članovi komisije
Teodorović, VladoKrnjaić, Dejan
Dimitrijević, Mirjana
Đorđević, Vesna
Metapodaci
Prikaz svih podataka o disertacijiSažetak
Prema podacima Svetske zdravstvene organizacije (WHO), bolesti prenosive hranom
predstavljaju narastajuši problem javnog zdravlja u zemljama u razvoju, zemljama u
tranziciji, ali i u razvijenim zemljama. Najţešši izazivaţi alimentarnih infekcija
poreklom iz mesa su: Salmonella spp., Campylobacter spp., Yersinia enterocolitica,
Staphylococcus aureus, Clostridium perfringens, Clostridium botulinum, Listeria
monocytogenes, Escherichia coli, Shigella. Jersinioza ljudi je oboljenje koje se dovodi u
vezu sa svinjskim mesom i proizvodima od svinjskog mesa. U svetu je zabeleţen porast
sluţajeva ovog oboljenja. Posle salmoneloze i kampilobakterioze uzroţnik jersinioze sa
svrstava na treše mesto po uţestalosti infekcije. Zbog toga prema preporukama
Evropske agencije za bezbednost hrane (EFSA) utvrŤivanje prisustva Yersinia
enterocolitica bi trebalo da bude jedna od ţetiri biološke opasnosti, pored Salmonella
spp., Toxoplasma spp. i Trichinella spp. koja še biti obavezan deo inspekcijskog
pregled...a trupova svinja. Zbog poboljšanja kvaliteta i duţe odrţivosti sirovog mesa
vešina proizvoŤaţa koristi razliţita pakovanja. Vakuum pakovanja i pakovanja sa
modifikovanom atmosferom (gde je odnos gasova taţno definisan) mogu uticati na
kvalitet i bezbednost sirovog mesa.
Cilj istraţivanja u okviru ove doktorske disertacije bio je utvrŤivanje uticaja razliţitih
naţina pakovanja (vakuum i razliţite modifikovane atmosfere) sirovog svinjskog mesa
na rast Yersinia enterocolitica i mikrobiološki status (ukupan broj bakterija, broj
bakterija mleţne kiseline i broj bakterija iz familije Enterobacteriaceae), promena pH
vrednosti, sadrţaja ukupnog isparljivog azota i promena senzornih osobina. Mleveno
meso svinja je kontaminirano referentnim sojem Yersinia enterocolitica (ATCC 9610),
zatim pakovano u vakuum i dve razliţite modifikovane atmosfere (20%O2, 50%CO2 i
30%N2-MAP 1 i 20%O2, 30%CO2 i 50%N2- MAP 2). Kao kontrola sluţilo je
nekontaminirano mleveno meso svinja koje je pakovano na isti naţin kao i
kontaminirano...
According to the World Health Organization (WHO), foodborne diseases represent a
growing public health problem in developing countries, countries in transition, but also
in developed countries. The most frequent causes of foodborne infections originating
from the meat: Salmonella spp., Campylobacter spp., Yersinia enterocolitica,
Staphylococcus aureus, Clostridium perfringens, Clostridium botulinum, Listeria
monocytogenes, Escherichia coli, Shigella. Yersinia of people is a disease that is
associated with pork and pork products. The world saw a rise in cases of the disease.
After salmonellosis and campylobacteriosis causes yersiniosis with ranks in third place
in the incidence of infection. Therefore, as recommended by the European Food Safety
Agency ( EFSA ) to establish the presence of Yersinia enterocolitica should be one of
the four biological hazards, in addition to Salmonella spp., Toxoplasma spp. and
Trichinella spp. which will be a compulsory part of the inspection of carcasses... of pigs.
To improve the quality and more sustainable raw meat most manufacturers use different
packages. Vacuum packaging and packaging with modified atmosphere (where the ratio
of gases accurately defined ) may affect the quality and safety of raw meat.
The aim of the research within this dissertation was to determine the effect of different
ways of packaging (vacuum and different modified atmospheres) raw pork on the
growth of Yersinia enterocolitica and microbiological status (total number of bacteria,
the number of lactic acid bacteria and the number of bacteria in the family
Enterobacteriaceae), pH changes values of total volatile nitrogen and changes in
sensory properties. Minced meat that is contaminated with reference strain of Yersinia
enterocolitica (ATCC 9610), and then packed in two different vacuum and modified
atmosphere ( 20%O2 , 50%CO2, 30 %N2- MAP 1 and 20%O2 , 30%CO2, 50%N2 -
MAP 2 ). The control group was uncontaminated minced meat that is packaged in the
same manner as the contaminated. Samples were stored at 4 °C, and successively tested
(testing the number of Yersinia enterocolitica, the total number of bacteria, the total
number of bacteria in the family Enterobacteriaceae, lactic acid bacteria determination,
and measuring the pH value, the content of total volatile nitrogen and sensory analysis)...