Access restricted to higher education institution's students and staff
master's thesis
CAUSES AND CONSEQUENCES OF FOOD POISONING

Marko Čuljak
Metadata
TitleUZROCI I POSLJEDICE TROVANJA HRANOM
AuthorMarko Čuljak
Mentor(s)Nikolina Gaćina (thesis advisor)
AbstractČovjek svoje zdravlje može ugroziti trovanjem hranom. Da bi se trovanje hranom spriječilo važna je proizvođačka higijena, ali i osobna higijena. Uzročnici trovanja su razni, a najpoznatije su bakterije. Uz bakterije, može se otrovati i biljnim otrovima, kemijskim tvarima i spojevima, te aditivima. Bakterije se obično u hranu prenose lošom higijenskom praksom i krivim načinom čuvanja hrane. Biljnim se otrovima može otrovati ako se ne poznaju dovoljno i ne znaju se razlikovati otrovne biljke od drugih, dok se kemijskim otrovima najčešće trovanje događa zbog njihovog prisustva u hrani putem tla, zraka i vode ili namjernog ubrizgavanja kemijskih supstanci u hranu. Trovanje aditivima se događa obično zbog prevelike konzumacije hrane koja ih sadrži. Kako bi se spriječilo trovanje hranom brinu se pojedini sustavi čovjekova organizma koji sudjeluju u uklanjanju otrovnih tvari. Ipak, organizam nije stopostotno učinkovit po pitanju spriječavanja, pa je nužno znati i druge načine zaštite od trovanja hranom.
Keywordsfood food poisoning causes hygiene
Parallel title (English)CAUSES AND CONSEQUENCES OF FOOD POISONING
Committee MembersJelena Šišara (committee chairperson)
Tanja Radić Lakoš (committee member)
Nikolina Gaćina (committee member)
GranterVeleučilište u Šibeniku
Lower level organizational unitsMenadžment
PlaceŠibenik
StateCroatia
Scientific field, discipline, subdisciplineINTERDISCIPLINARY AREAS OF KNOWLEDGE
Biotechnology in Biomedicine (natural science, biomedicine and healthcare, bioethics area
Study programme typeprofessional
Study levelspecialist graduate
Study programmeManagement
Academic title abbreviationSruč.spec.oec.
Genremaster's thesis
Language Croatian
Defense date2016-06-27
Parallel abstract (English)Food poisoning can jeopardize human health. Manufacturing and personal hygiene has very important role in its prevention. The causes of food poisoning are different, and the best known are bacteria. In addition to bacteria, plant toxins, chemical compounds and additives in food can also cause severe food poisoning. Bacteria poisoning is frequent because of poor hygienic practice and inappropriate ways of food preservation. Confusion of the distinction of edible from poisonous plants is a common cause of poisoning whit plant toxin, while poisoning with chemical substances usually occurs because of their presence in food through the soil, air and water or its willful injection in food. Poisoning whit food additives usually occurs due to over-consumption of food containing them. In order to prevent food poisoning certain human body systems are participating in the removal of toxic substances. However, the body is not one hundred percent effective in terms of prevention, so it is necessary to know other ways of prevention of food poisoning.
Parallel keywords (Croatian)hrana trovanje hranom uzročnici higijena
Resource typetext
Access conditionAccess restricted to higher education institution's students and staff
Terms of usehttp://creativecommons.org/licenses/by-nc-nd/3.0/hr/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:143:845297
CommitterNives Paškov Milošević