| Abstract | Bakterije su velika grupa jednostaničnih organizama, mikroskopske veličine. Najrasprostranjenijih su organizama u prirodi. Sastavni su dio svakog lanca ishrane u prirodi, a veliki broj bakterija živi u ili na čovjeku. Patogene bakterije su one koje su sposobne prouzročiti bolest čovjeka. Patogene se bakterije mogu prenositi vodom, hranom, zrakom, kašljanjem, kihanjem, preko različitih izlučevina i fekalija. Infekcije patogenim bakterijama mogu se spriječiti povećanim stupnjem higijene, vakcinacijom, termičkom obradom i pripremom hrane ili liječiti antibioticima. U cilju sprečavanja oboljenja od četiri bakterije koje su obrađene u ovome radu (Salmonella, Shigella, Escherichia coli, Lysteria), ali i od ostalih bakterija, potrebno je pravilno spremati sirova jaja, ribu, sve vrste mesa i mesnih prerađevina i paziti da krv ili voda sirovih namirnica ne dođe u kontakt s drugim namirnicama. Prilikom termičke obrade namirnica temperatura mora biti viša od +75°C, te nakon rada s takvim namirnicama obavezno treba oprati ruke kao i održavati higijenu kuhinje i svog pribora za hranu. Od izrazite su važnosti pasterizacija mlijeka i jabučnog octa te pranje voća i povrća. Vodu iz nepoznatih izvora poželjno je prije uporabe sterilizirati. Kako bismo osigurali zaštitu od bolesti koje se prenose putem hrane, neophodno je pratiti sva otkrića na poljima proizvodnje, prikupljanja i skladištenja hrane. |
| Abstract (english) | Bacteria are a large group of microscopic size unicellular organisms. They are integral part of every food chain in nature. A large number of bacteria live in or on a person. Pathogenic bacteria are those that are capable of causing human disease. Pathogenic bacteria can be transferred by water, food, air, coughing, sneezing, through various secretions and feces. Infection by pathogenic bacteria can be prevented by increasing the level of hygiene, vaccination, heat treatment of food or treat with antibiotics. In order to prevent the disease from four bacteria that are discussed in this study (Salmonella, Shigella, Escherichia coli, Lysteria), but also from other bacteria, it is necessary to properly store raw eggs, fish, all kinds of meat and meat products and make sure that the blood or water of raw food does not come into contact with other food. During thermal treatment of food the temperature needs to be higher than +75°C and after working with such ingredients it is required to wash hands and maintain the hygiene of the kitchen and all of the equipment used for preparation and eating of food. Pasteurization of milk or apple cider vinegar and washing fruits and vegetables before use is of extreme importance. Water from unknown sources should be sterilized before use. To ensure protection against diseases transmitted through food, it is necessary to monitor all of the discoveries in the fields of production, collection and storage of food. |
