20.500.12556/DKUM-91843 Pregled najpogostejših patogenov, ki se prenašajo s hrano A review of major foodborne pathogens Uvod: Patogeni mikroorganizmi iz rodov Escherichia, Salmonella, Campylobacter, Clostridium, Listeria monocytogenes in norovirusi so glavni povzročitelji številnih bolezni, ki se prenašajo s hrano, s simptomi, kot so vročina, glavobol, slabost, bruhanje, bolečine v trebuhu in driska. Namen magistrskega dela je bil raziskati in opredeliti najpogostejše patogene, ki povzročajo okužbe s hrano, ter razumevanje učinkovitih načinov za preprečevanje in obvladovanje teh okužb pri posamezniku. Metode: Pri izdelavi magistrskega dela smo uporabili sistematični pregled literature. Literaturo smo iskali v podatkovnih bazah PubMed, CINAHL, Web of Scinece in Science Direct. Uporabili smo znanstveno literaturo, ki ni starejša od desetih let in je dostopna v obsegu celotnega besedila. Razultati: V analizo smo vključili deset člankov. Ugotovljeno je bilo, da so najpogostejši bakterijski patogeni, odgovorni za okužbe s hrano, Salmonela spp., Campylobacter spp., Listeria monocytogenes, Clostridium perfringens in Escherichia coli. Za preprečevanje teh okužb so ključni higiena, ustrezna temperatura pri kuhanju in skladiščenju ter izobraževanje javnosti o varni prehrani. Razprava in zaključek: Pregled najpogostejših patogenov, ki se prenašajo s hrano, poudarja potrebo po doslednem upoštevanju higienskih ukrepov za zmanjšanje tveganja okužb. Ozaveščanje in izobraževanje o varni pripravi in shranjevanju hrane je ključno za preprečevanje zdravstvenih težav, ki jih ti patogeni lahko povzročijo. Introduction: Pathogenic microorganisms from genera Escherichia, Salmonella, Campylobacter, Clostridium, Listeria and Norovirus are the main causative pathogens of many food-borne illnesses, with symptoms such as fever, headache, nausea, vomiting, abdominal pain and diarrhoea. The master thesis aimed to investigate and identify the most common pathogens that cause foodborne infections and to understand effective ways to prevent and manage these infections in the individual. Methods: For the master thesis, we used a systematic literature review. PubMed, CINAHL, Web of Science and Science Direct databases were searched for literature. We used scientific literature that was no more than ten years old and was available in full-text form. Results: Ten articles were included in the analysis. The most common bacterial pathogens responsible for foodborne infections were found to be Salmonella spp., Campylobacter spp., Listeria monocytogenes, Clostridium perfringensEscherichia coli and Norvirus. Hygiene, proper cooking and storage temperatures and public education on food safety are key to preventing these infections. Discussion and conclusion: An overview of the most common food-borne pathogens highlights the need for strict compliance with hygiene measures to reduce the risk of infection. Raising awareness and educating people about safe food preparation and storage is essential to prevent health issues caused by these pathogens. okužbe s hrano preprečevanje higienski standardi zdravstveno tveganje foodborne infections prevention hygiene standards health risk true true false [Č. Saramati] Slovenski jezik Angleški jezik Magistrsko delo/naloga 2025-02-12 21:24:49 2025-05-06 09:32:31 2025-05-27 15:08:20 0000-00-00 00:00:00 2025 0 Maribor 0 0000-00-00 NiDoloceno NiDoloceno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 613.2.099(043.2) 234205187 MAG_Saramati_Cliresa_2025.pdf MAG_Saramati_Cliresa_2025.pdf 1 38DEB0E2CD8669D23A3F535ABC54CD62 954c8b008ced135799bc16a037937f836b9be660d07de01bb37748a2b3b8cb79 44d8a9e9-e980-11ef-8fb5-00155d000105 https://dk.um.si/Dokument.php?lang=slv&id=188626 Fakulteta za zdravstvene vede 0 0 0