študija primera
Martin Slanc (Avtor), Karmen Godič Torkar (Recenzent), Mojca Jevšnik (Mentor), Sebastjan Filip (Komentor)

Povzetek

Uvod: Zavržki hrane predstavljajo velik gospodarski, ekonomski, okoljski, socialni, kulturni ter etični problem. Živilskim artiklom, ki so določen čas hranjeni pri sobni temperaturi, je treba zdravstveno ustreznost potrditi z mikrobiološko preiskavo in s senzorično oceno. Namen: Namen raziskave je bil opredeliti vpliv izvajanja Smernic dobrih higienskih navad po načelih sistema HACCP v trgovinski dejavnosti na zmanjšanje količine zavrženih živil. S pomočjo mikrobioloških preiskav in senzoričnega ocenjevanja smo želeli dokazati, da lahko podaljšamo rok hranjenja artiklov pri sobni temperaturi v vitrini na daljše časovno obdobje, kot je predpisano v zakonodaji, brez tveganja za zdravje potrošnika. Ugotoviti smo želeli letno količino zavržkov v trgovski verigi pekarne. Metode dela: Pripravili smo pečene artikle iste šarže, ki smo jih hranili v prodajni vitrini pri sobni temperaturi 15–20 °C. Preskušali smo jih v časovnih obdobjih takoj po pečenju ter po 24 in 48 urah. Mikrobiološke preiskave so potekale v internem laboratoriju obravnavanega podjetja ter v zunanjem akreditiranem laboratoriju. Senzorično ocenjevanje artiklov je izvedla šestčlanska komisija s pomočjo 9-točkovne hedonske lestvice. Podatke o zavrženih količinah živil smo pridobili iz podatkov zavržkov hrane v 14 lastnih trgovinah Pekarne Pečjak d. o. o. v letih 2014, 2015 in 2016. Rezultati: Vsi artikli so bili glede na podane mikrobiološke kriterije ustrezni v vseh treh časovnih intervalih vzorčenja glede na dobljene ocene mikrobioloških rezultatov. Na podlagi rezultatov senzoričnega ocenjevanja lahko ugotovimo, da so imeli pečeni pekovski artikli takoj po pečenju pričakovano boljše ocene kot artikli po 24 ali 48 urah hranjenja. Razprava in sklep: Glede na mikrobiološke rezultate preskušanj in rezultate senzoričnih ocen smo potrdili, da shranjevanje artiklov z mesno surovino v vitrini s sobno temperaturo v enodnevnem obratovalnem času trgovine ne predstavlja mikrobiološkega tveganja za zdravje potrošnika.

Ključne besede

magistrska dela;sanitarno inženirstvo;živila;varnost živil;validacija;zavržki hrane;potrošniki;

Podatki

Jezik: Slovenski jezik
Leto izida:
Tipologija: 2.09 - Magistrsko delo
Organizacija: UL ZF - Zdravstvena fakulteta
Založnik: [M. Slanc]
UDK: 614
COBISS: 5364331 Povezava se bo odprla v novem oknu
Št. ogledov: 1433
Št. prenosov: 741
Ocena: 0 (0 glasov)
Metapodatki: JSON JSON-RDF JSON-LD TURTLE N-TRIPLES XML RDFA MICRODATA DC-XML DC-RDF RDF

Ostali podatki

Sekundarni jezik: Angleški jezik
Sekundarni naslov: Validation of shelf life date of baked bakery products
Sekundarni povzetek: Introduction: Discarding food represents a major economic, environmental, social, cultural and ethical problem. For food products, which are stored at room temperature for a certain time interval, the food safety must be confirmed by microbiological testing and sensory evaluation. Purpose: The purpose of this thesis is to identify the impact of the implementation of the Guidelines of good hygienic practices according to the principles of the HACCP system in commercial activity on decreasing the quantity of discarded food. With the help of microbiological and sensory evaluation we wanted to prove that we can extend the shelf life of the articles at room temperature in the showcase for a longer period of time, as prescribed in the law, without the risk to the health of the consumer. We wanted to find an annual volume of discarded food in the commercial chain of the bakery. Methods: We prepared baked products of the same batch, which were then stored in showcase at room temperature 15 to 20 ° C. They were tested as freshly baked and after 24 hours, and also after 48 hours after baking. Baked products were then microbiological analyzed in the internal laboratory of the company, as well as in an external accredited laboratory. Sensory evaluation of products was carried out by the six-member commission using 9-point hedonic scale for freshly baked products and products after storage at room temperature for 24 to 48 hours. Acquisition of data on food discards was done by collecting data on waste in 14 stores owned by Pekarna Pečjak d.o.o. in the years 2014, 2015 and 2016. Results: The products were acceptable and met every relevant microbiological criteria in all three time intervals of the evaluation, product type, and the resulting assessment. On the basis of sensory evaluation results, we can conclude that the freshly baked bakery products expectedly received better ratings than the products after 24 or 48 hours after baking. Discussion and conclusion: Based on the results of microbiological testing and the results of sensory evaluations, we confirmed that the storage of products with raw meat in a showcase with room temperature, through opening hours of one day of the retail shops does not pose a risk to consumer health.
Sekundarne ključne besede: master's theses;sanitary engineering;food;food safety;validation;food waste;consumers;
Vrsta dela (COBISS): Magistrsko delo/naloga
Študijski program: 0
Komentar na gradivo: Mag. delo (bolonjski študij), Univ. v Ljubljani, Zdravstvena fak., Oddelek za sanitarno inženirstvo
Strani: 58 str., [8] f. pril.
ID: 10914986