Zadatak ovog završnog rada bio je napraviti uzorkovanje na različitim namirnicama životinjskog porijekla u svrhu kontrole Salmonelle. Poznavanje uloge mikroorganizama u procesima trovanja hranom i kvarenja hrane je izuzetno važno u očuvanju namirnica od kontaminacije štetnim mikroorganizmima. Osim patogenih mikroorganizama koji mogu uzrokovati oboljenja ljudi, postoje i korisni mikroorganizmi koji doprinose stvaranju novih proizvoda. Za potrebe ovog rada ispitivanje je provedeno na 7 različitih namirnica: svježe juneće mljeveno meso, svježe pureće mljeveno meso, trajno mlijeko, sirova jaja, svježa mljevena svinjetina, zrnati sir i čvrsti jogurt. Uzorci su analizirani u ovlaštenom mikrobiološkom laboratoriju prema certificiranim i akreditiranim metodama. Na temelju dobivenih rezultata bilo je potrebno dokazati učestalost pojavljivanja Salmonelle. Salmonelle ulaze u organizam konzumacijom kontaminirane hrane, a bolest koju uzrokuju naziva se Salmoneloza.

The goal of this final paper was to sample different animal based foods in order to control Salmonella presence. Knowing the role of microorganisms in the processes of food poisoning and food spoilage was key in protecting the foods from getting contaminated by harmful microorganisms. In addition to pathogenic microorganisms which can cause people to get sick, there are also useful microorganisms which contribute in creation of new products. The examination was conducted on 7 different foods: fresh ground beef, fresh ground turkey meat, milk, raw eggs, fresh ground pork meat, grain cheese and yogurth. The samples were analysed in authorized microbiological laboratory according to certified and accredited methods. Based on the results it was needed to prove the frequency of appearance of Salmonella. Salmonella enters the organism by food consumation and the disease it causes is called salmonellosis.