20.500.12556/DKUM-19602 ANALIZA BAZE PODATKOV VETERINARSKE FAKULTETE O VARNOSTI ŽIVIL ŽIVALSKEGA IZVORA V OBDOBJU OD 2004 DO 2009 ANALYSIS OF THE VETERINARY FACULTY DATABASE ABOUT THE SAFETY OF FOOD PRODUCTS OF ANIMAL ORIGIN IN THE PERIOD BETWEEN 2004 AND 2009 Na Inštitutu za higieno živil in bromatologijo, Veterinarske fakultete, Univerze v Ljubljani, kjer opravljajo bakteriološke, kemijske in fizikalne preiskave živil živalskega izvora, smo si izpisali rezultate vzorčenj živil živalskega izvora za obdobje od začetka leta 2004 do konca leta 2009. Izpisovali so se rezultati analiz za vzorčenja mletega mesa (Salmonella spp., Staphylococcus aureus, E. coli, Listeria monocytogenes in skupno število mikroorganizmov), trajnih mesnih izdelkov (Salmonella spp., Staphylococcus aureus, E. coli, Listeria monocytogenes), surovega mleka (skupno število mikroorganizmov, somatske celice), sira (Salmonella spp., Listeria monocytogenes, Staphylococcus aureus, E. coli), jajc (Salmonella spp., ostanki antibiotikov) in jajčni melanž (Salmonella spp). Rezultate smo kategorično razvrstili v naštetih šest skupin. Rezultati analiz so se primerjali glede na leta, opravila pa se je tudi primerjava med začetnimi in končnimi produkti živil živalskega izvora. Ugotovili smo, da številčno z leti upada število opravljenih analiz, vendar pa so rezultati vedno boljši. Potrdili smo tudi, da se patogeni mikroorganizmi v prvotnih živilih pri končnih uničijo. Glede na rezultate sklepamo, da se je, upoštevajoč vse uredbe in zakone, izdane v času spremljanja analiz, kvaliteta končnih produktov bistveno izboljšala. At the Institute for food hygiene and bromatology, Veterinary Faculty in Ljubljana, where analysis sampling of bacteriological, chemical and physical investigation food of animal originis conducted, the results of sampling for food products of animal origin were copied out for the period from the beginning of 2004 and until the end of 2009. The results of analyses for the following food samples were copied out: minced meat (Salmonella spp., Staphylococcus aureus, E. coli, Listeria monocytogenes and the total number of microorganisms), lasting meat products (Salmonella spp., Staphylococcus aureus, E. coli, Listeria monocytogenes), raw milk (total number of microorganisms, somatic cells), cheese (Salmonella spp., Listeria monocytogenes, Staphylococcus aureus, E. coli), eggs (Salmonella spp., residues of antibiotics) and liquid eggs (Salmonella). The results were categorized into six abovementioned groups and compared by individual years. A comparison between the initial and final food products of animal origin was also made. It was determined that the number of analyses conducted has been dropping, but the results have been improving. It was also confirmed that the pathogenic microorganisms that were present in the original foodstuffs were destroyed in the final products. In accordance with the results obtained and taking into account all regulations and legal acts, adopted in the period when the analyses checked were conducted, it can be concluded that the quality of the final products has improved significantly. živila živalskega izvora patogeni mikroorganizmi okužbe živil detekcija bakterij food of animal origin pathogenic microorganisms food contamination bacteria detection true true false Slovenski jezik Angleški jezik Magistrsko delo 2011-08-15 16:58:12 2011-08-25 11:33:26 2022-04-13 15:30:52 2023-12-25 03:30:51 2011 0 Maribor 0 0000-00-00 NiDoloceno NiDoloceno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 URN:SI:UM:DK:OPAKQBGZ MAG_Gajsek_Sabina_2011.pdf MAG_Gajsek_Sabina_2011.pdf 1 E421F23BC10BD7F04FD4295F85317D2E 5f554acb2affef82cb139e9a066f76042226b2392c99c9f8dc11253d7f18ddec 6ad88cfb-7c05-11eb-bb7a-00155d0001ca 20.500.12556/dkum/e5007060-cf26-4f28-bc3f-841115b43646 https://dk.um.si/Dokument.php?lang=slv&id=23812 Fakulteta za kmetijstvo in biosistemske vede 0 0 0