Utjecaj konzervansa na hranu i zdravlje

master's thesis

• Title (english): Food preservatives and health
• Author: Marta Modrić
• Mentor: Ksenija Vitale (mentor)
• Committee member: Ankica Senta Marić (predsjednik povjerenstva)
• Committee member: Jagoda Doko Jelinić (član povjerenstva)
• Committee member: Ksenija Vitale (član povjerenstva)
• Granter: University of Zagreb; School of Medicine; (Department of Environmental and Occupational Health); Zagreb
• Defense date and country: 2015-07-15, Croatia
• Scientific / art field, discipline and subdiscipline: BIOMEDICINE AND HEALTHCARE; Public Health and Health Care; Health Ecology
• Scientific / art field, discipline and subdiscipline: BIOMEDICINE AND HEALTHCARE; Public Health and Health Care; Occupational and Sports Medicine

Abstract

Sve prehrambene sirovine su izložene biokemijskim i mikrobiološkim procesima koji ograničavaju njihovu dugotrajnost. Konzervansi se u hrani koriste da bi rok trajanja određenih proizvoda bio duži i da bi se spriječila bakterijska kontaminacija koja može rezultirati stvaranjem toksina uzročnika trovanja hranom. Konzervansi su najvažnija skupina aditiva, s obzirom da imaju bitnu ulogu u očuvanju sigurnosti i dostatnosti zalihe svjetske hrane. Unatoč toj činjenici, sigurnost bilo kojeg kemijskog agensa korištenog za sprječavanje kvarenja hrane često je upitna, kao i sigurnost te hrane koja u sebi sadrži konzervanse. Učinak prehrambenih aditiva može biti trenutačan ili može, pri konstantnoj izloženosti, uzrokovati dugoročne učinke. U radu su objašnjeni E-brojevi prehrambenih aditiva te nabrojani svi konzervansi s pridruženim E-brojevima i statusom dozvoljenosti u Europskoj uniji i Sjedinjenim Američkim Državama. U posebnim cjelinama opisani su najzastupljeniji konzervansi (sorbati, benzoati, sumporni dioksid i sulfiti, nitriti i nitrati, propionati i ugljični dioksid) i njihov mogući utjecaj na zdravlje. Objašnjena je zakonska podloga korištenja prehrambenih aditiva i navedene institucije koje brinu o količini i načinu njihove uporabe.

Abstract (english)

All food raw materials are exposed to biochemical processes and microbiological action that limit their keeping qualities. Food preservatives are used to prolong the shelf life of certain products and delay bacterial contamination that can lead to the production of toxins which cause food poisoning. This is the most important class of additives, as they play an important role in the safety and the sufficiency of the world food supply. Despite this fact, any chemical used to oppose the perishability of food has often been perceived as suspect, as well as the food containing a preservative. Effects of food additives may be immediate or may be harmful in the long run if there is constant exposure. In my thesis there is the explanation of E-numbers of food additives and list of all food preservatives with their E-numbers and approval statuses within the European union and United States of America. The most common preservatives (sorbates, benzoates, sulfur dioxide and sulfites, nitrites and nitrates, propionates and carbon dioxide) and their possible health impact are pointed out. Also the legal basis of food preservatives use is mentioned, as well as the institutions which are responsible for their content in food and their use policy.

• Keywords: konzervansi u hrani; E-brojevi; zdravstveni učinci konzervansa
• Keywords (english): food preservatives; E-numbers; health effects of food preservatives
• Language: croatian
• URN:NBN: urn:nbn:hr:105:380141
• Study programme: Title: Medicine; Study programme type: university; Study level: integrated undergraduate and graduate; Academic / professional title: doktor/doktorica medicine (doktor/doktorica medicine)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2016-08-08 08:51:07