20.500.12556/RUL-190955 Navzkrižno onesnaženje slaščic z alergeni v slaščičarskem obratu Allergen Cross-Contamination in a Pastry Production Facility Uvod: Navzkrižno onesnaženje z alergeni predstavlja enega pomembnejših izzivov pri zagotavljanju varnosti živil, saj lahko že zelo majhne količine alergenov pri posameznikih z alergijami povzročijo resne zdravstvene posledice. Zaradi velikega števila uporabljenih surovin in kompleksnosti proizvodnih postopkov je učinkovito obvladovanje alergenov v slaščičarskih obratih ključnega pomena za zagotavljanje varnosti končnih izdelkov. Namen: Namen magistrske naloge je bil preučiti tveganje za navzkrižno onesnaženje slaščic z glutenom in izbranimi oreški v manjšem slaščičarskem obratu ter oceniti učinkovitost obstoječih higienskih praks in sistema notranjega nadzora. Poseben poudarek smo namenili ugotavljanju prisotnosti alergenov v končnih izdelkih, vhodnih surovinah in delovnem okolju ter določanju njihovih najverjetnejših virov. Metode dela: V raziskavi smo izvedli pregled domače in tuje strokovne ter znanstvene literature ter eksperimentalni del v izbranem slaščičarskem obratu. Prisotnost glutena ter izbranih oreškov smo določali v končnih izdelkih, vhodnih surovinah in brisih delovnega okolja z metodo verižne reakcije s polimerazo v realnem času. Na podlagi pridobljenih rezultatov smo izvedli dodatne analize, s katerimi smo sistematično iskali in preverjali najverjetnejše vire zaznanih alergenov. Rezultati: Ugotovili smo, da nepričakovano zaznana prisotnost alergenov v končnih izdelkih ni bila posledica enega samega dejavnika. Kot najpomembnejši vir so se v večini obravnavanih primerov izkazale vhodne surovine, medtem ko je proizvodni proces predstavljal predvsem sekundarni vir prenosa alergenov. S sistematičnim povezovanjem analiz končnih izdelkov, vhodnih surovin in delovnega okolja smo pri večini obravnavanih primerov opredelili najverjetnejše vire prisotnosti alergenov. Razprava in zaključek: Raziskava je pokazala, da učinkovito obvladovanje alergenov zahteva celovit pristop, ki poleg ustreznih higienskih praks vključuje tudi nadzor vhodnih surovin, učinkovito čiščenje delovne opreme ter sistematično upravljanje alergenov v vseh fazah proizvodnega procesa. Na podlagi ugotovitev raziskave smo pripravili predlog dopolnitve sistema notranjega nadzora z dodatnim poglavjem za obvladovanje alergenov, ki predstavlja praktično podporo učinkovitejšemu preprečevanju navzkrižnega onesnaženja v obravnavanem slaščičarskem obratu. Introduction: Allergen cross-contamination is a major food safety concern, as even trace amounts of allergens may cause severe adverse reactions in individuals with food allergies. Due to the wide variety of ingredients and the complexity of production processes, effective allergen management is essential in confectionery production. Purpose: The aim of this master's thesis was to investigate the risk of allergen cross-contamination with gluten and selected nuts in a small-scale confectionery facility and to evaluate the effectiveness of existing hygiene practices and the internal control system. Particular emphasis was placed on determining the presence of allergens in finished products, raw materials, and the production environment, as well as identifying their most likely sources. Methods: The study included a review of relevant scientific and professional literature, followed by an experimental investigation conducted in a selected confectionery facility. The presence of gluten and selected nuts was determined in finished products, raw materials, and environmental swab samples using real-time polymerase chain reaction (real-time PCR). Based on the initial analytical results, additional analyses of raw materials and environmental swab samples were performed to systematically identify and verify the most likely sources of the detected allergens. Results: The results showed that the unexpected presence of allergens in finished products was not caused by a single factor. In most cases, raw materials represented the primary source of allergen contamination, whereas the production process acted mainly as a secondary source of allergen transfer. By systematically linking the results obtained from finished products, raw materials, and environmental swabs, we enabled the identification of the most likely sources of allergen contamination in the majority of the investigated cases. Discussion and conclusion: Based on our findings, we concluded that effective allergen management requires a comprehensive approach that extends beyond appropriate hygiene practices and includes careful control of raw materials, effective cleaning of production equipment, and systematic allergen management throughout all stages of the production process. Based on the findings of this study, we developed a proposal for supplementing the existing internal control system with an additional chapter on allergen management, providing practical support for more effective prevention of allergen cross-contamination in the investigated confectionery facility. alergeni slaščičarski obrat notranji nadzor verižna reakcija s polimerazo v realnem času varnost živil allergens confectionery facility internal control molecular methods food safety true false false Slovenski jezik Neznan jezik Magistrsko delo/naloga 2026-11-08 07:45:59 2026-11-08 07:46:07 2026-11-09 04:03:21 0000-00-00 00:00:00 2026 0 0 0000-00-00 NiDoloceno NiDoloceno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 1970-01-01 171236 66273.pdf 66273.pdf 1 41149D453321FFD607909C5D8086C688 0573f1fdcec587becc6a75436095bfca63f913fc825c777820affafa444f4623 fc4c5326-db3f-11f1-aea2-0050569b8976 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=252777 Zdravstvena fakulteta 0 0 0