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undergraduate thesis
Rizik trovanja hranom na brodu i preventivne mjere
2023. urn:nbn:hr:164:074254
Pupić Vurilj, Stipe
University of Split
Faculty of Maritime Studies
Department of nautical studies

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Pupić Vurilj, S. (2023). Rizik trovanja hranom na brodu i preventivne mjere (Undergraduate thesis). Split: University of Split, Faculty of Maritime Studies. Retrieved from https://urn.nsk.hr/urn:nbn:hr:164:074254

Pupić Vurilj, Stipe. "Rizik trovanja hranom na brodu i preventivne mjere." Undergraduate thesis, University of Split, Faculty of Maritime Studies, 2023. https://urn.nsk.hr/urn:nbn:hr:164:074254

Pupić Vurilj, Stipe. "Rizik trovanja hranom na brodu i preventivne mjere." Undergraduate thesis, University of Split, Faculty of Maritime Studies, 2023. https://urn.nsk.hr/urn:nbn:hr:164:074254

Pupić Vurilj, S. (2023). 'Rizik trovanja hranom na brodu i preventivne mjere', Undergraduate thesis, University of Split, Faculty of Maritime Studies, accessed 18 November 2024, https://urn.nsk.hr/urn:nbn:hr:164:074254

Pupić Vurilj S. Rizik trovanja hranom na brodu i preventivne mjere [Undergraduate thesis]. Split: University of Split, Faculty of Maritime Studies; 2023 [cited 2024 November 18] Available at: https://urn.nsk.hr/urn:nbn:hr:164:074254

S. Pupić Vurilj, "Rizik trovanja hranom na brodu i preventivne mjere", Undergraduate thesis, University of Split, Faculty of Maritime Studies, Split, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:164:074254

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Metadata
TitleRizik trovanja hranom na brodu i preventivne mjere
Title (english)Risks of food poisoning on board and preventive measures
AuthorStipe Pupić Vurilj
MentorRosanda Mulić (mentor)
MentorPero Vidan (komentor)
Committee memberRino Bošnjak (predsjednik povjerenstva)
Committee memberAndrea Russo (član povjerenstva)
GranterUniversity of Split
Faculty of Maritime Studies
(Department of nautical studies)
Split
Defense date and country2023-04-05, Croatia
Scientific / art field,
discipline and subdiscipline		TECHNICAL SCIENCES
Traffic and Transport Technology
Abstract
Kvalitetan i zdrav život pojedinca podrazumijeva i pristup sigurnim i hranjivim namirnicama. Konzumacija zdravstveno neispravne vode i/ili hrane uzrokuje razvoj bolesti koju nazivamo trovanjem hranom. Trovanje hranom može biti uzrokovano različitim biološkim ili kemijskim agensima, koje možemo otkloniti ili inaktivirati pravilnim skladištenjem i pripremom hrane. Simptomi kao što su mučnina, proljev, povraćanje, bolovi u trbuhu, opća slabost, povišena temperatura itd. pojavljuju se unutar 1 do 36, a kod trovanja hranom uzrokovanog salmonelama i do 72 sata od konzumiranja kontaminirane hrane i/ili vode. U ovom završnom radu prikazati će se uzročnici trovanja hranom i vodom, kliničke slike i liječenje istih kao i sve mjere koje će se provoditi kako bi se osigurala sigurnost hrane i vode na brodu, a rizik od obolijevanja otklonio ili smanjio na minimum. Brodovi su zatvorene sredine s velikim rizikom od dolaska do epidemije, ako se pravilno i pravovremeno ne provode mjere koje su opisane, s obzirom na 5 glavnih aktivnosti prilikom opskrbe broda hranom, počevši od transporta do broda, zatim utovara, skladištenja, pripreme i posluživanja, te rukovanja s pripremljenom hranom za kasniju konzumaciju. Poštujući sve standarde, odredbe i smjernice osigurat ćemo visokokvalitetnu hranu i vodu za konzumiranje.
Abstract (english)
A quality and healthy life of an individual implies access to safe and nutritious food. Consumption of unhealthy water and/or food causes the development of a disease we call food poisoning. Food poisoning can be caused by various biological or chemical agents, which can be eliminated or inactivated by proper food storage and preparation. Symptoms such as nausea, diarrhea, vomiting, abdominal pain, general weakness, fever, etc. appear within 1 to 36 hours and up to 72 hours in the case of food poisoning caused by salmonella, after consuming contaminated food and/or water. This thesis will present the causes of food and water poisoning, clinical features and treatment for every cause, as well as all the measures that will be implemented to ensure the safety of food and water on board, and eliminate or reduce the risk of illness to a minimum. Ships are closed environments with a high risk of reaching an epidemic, if the measures described are not properly and timely implemented, with regard to the 5 main activities when supplying the ship with food, starting with transport to the ship, then loading, storage, preparation and serving, and handling prepared food for later consumption. Respecting all standards, regulations and guidelines we will provide high-quality food and water for consumption.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:164:074254
Study programmeTitle: Nautical Studies
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/ prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka nautike (sveučilišni/a prvostupnik/ prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka nautike)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2023-06-28 09:33:55