prikaz prve stranice dokumenta Toksikologija hrane i sigurnost prehrambenih proizvoda
  Download
PDF 821.06 KB
undergraduate thesis
Toksikologija hrane i sigurnost prehrambenih proizvoda
2024. urn:nbn:hr:182:283223
Sekušak, Martina
Josip Juraj Strossmayer University of Osijek
Department of Chemistry
Department of Analytical, Organic and Applied Chemistry

Cite this document

Sekušak, M. (2024). Toksikologija hrane i sigurnost prehrambenih proizvoda (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, Department of Chemistry. Retrieved from https://urn.nsk.hr/urn:nbn:hr:182:283223

Sekušak, Martina. "Toksikologija hrane i sigurnost prehrambenih proizvoda." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Department of Chemistry, 2024. https://urn.nsk.hr/urn:nbn:hr:182:283223

Sekušak, Martina. "Toksikologija hrane i sigurnost prehrambenih proizvoda." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Department of Chemistry, 2024. https://urn.nsk.hr/urn:nbn:hr:182:283223

Sekušak, M. (2024). 'Toksikologija hrane i sigurnost prehrambenih proizvoda', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Department of Chemistry, accessed 18 November 2024, https://urn.nsk.hr/urn:nbn:hr:182:283223

Sekušak M. Toksikologija hrane i sigurnost prehrambenih proizvoda [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, Department of Chemistry; 2024 [cited 2024 November 18] Available at: https://urn.nsk.hr/urn:nbn:hr:182:283223

M. Sekušak, "Toksikologija hrane i sigurnost prehrambenih proizvoda", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Department of Chemistry, Osijek, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:182:283223

Please login to the repository to save this object to your list.
Metadata
TitleToksikologija hrane i sigurnost prehrambenih proizvoda
Title (english)Food toxicology and safety of food products
AuthorMartina Sekušak
MentorMirela Samardžić (mentor)
Committee memberMarija Jozanović (predsjednik povjerenstva)
Committee memberMirela Samardžić (član povjerenstva)
Committee memberMateja Budetić (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
Department of Chemistry
(Department of Analytical, Organic and Applied Chemistry)
Osijek
Defense date and country2024-09-05, Croatia
Scientific / art field,
discipline and subdiscipline		NATURAL SCIENCES
Chemistry
Analytic Chemistry
Abstract
Hrana je nešto što svakodnevno konzumiramo stoga je bitno znati kakve sve supstance unosimo u organizam njenom konzumacijom. Prilikom proizvodnje, skladištenja i transporta hrana se može kontaminirati na razne načine. Neke kontaminacije neće imati posljedice na organizam, dok unos toksičnih kontaminanata ovisno o dozi može biti koban. Toksikologija hrane proučava način ulaska tokiskanata iz hrane u organizam, način raspodjele, metabolizam i izlučivanje istih. Toksikanti koji kontaminiraju hranu mogu se prirodno nalaziti u namirnicama, dospjeti u namirnice iz zagađenog okoliša ili utjecajem čovjeka. Hrana može biti zagađena mikotoksinima, teškim metalima, pesticidima, toksinima biljnog i životinjskog podrijetla poput lektina, oksalata, histamina i priona. Kako bi se proizvela sigurna i zdravstveno ispravna hrana, proizvođači hrane moraju poštovati razne zakone propisane od strane mjerodavnih službi. Službe koje nadziru sigurnost hrane i prehrambenih proizvoda u Europi su: Vijeće ministara, Europska komisija i Europski parlament, a u Republici Hrvatskoj: Ministarstvo poljoprivrede, Ministarstvo zdravlja i Hrvatska agencija za sigurnost hrane. HACCP (engl. Hazard Analysis and Critical Control Point) također ima veliku ulogu u reguliranju proizvodnje sigurne i zdravstveno ispravne hrane.
Abstract (english)
Food is something that we consume every day, therefore it is important to know which substances we introduce into the body by consuming it. During production, storage and transportation, food can be contaminated in various ways. Some contaminations will have no consequences on the organism, while the intake of toxic contaminants depending on the dose can be fatal. Food toxicology studies the way toxicants from food enter the body, the way they are distributed, their metabolism and excretion. Toxicants that contaminate food can be found naturally in food, get into food from a polluted environment or by human influence. Food can be contaminated with mycotoxins, heavy metals, pesticides, and plant and animal toxins such as lectins, oxalates, histamine and prions. To produce safe and healthy food, food manufacturers must comply with various laws prescribed by the competent authorities. The services that monitor the safety of food and food products in Europe are the Council of Ministers, the European Commission and the European Parliament, and in the Republic of Croatia: the Ministry of Agriculture, the Ministry of Health and the Croatian Food Safety Agency. HACCP (Hazard Analysis and Critical Control Point) also plays a major role in regulating the production of safe and healthy food.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:182:283223
Study programmeTitle: University Undergraduate Study program Chemistry
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) kemije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) kemije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2024-10-04 07:39:09