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The study investigates exposure to stress by respondents working in an Intensive Care Unit (ICU) and differences in using three instruments to measure stress. The survey was conducted from September to October 2018 in Dubrava Clinical Hospital in the ICU unit, with forty-one (41) healthcare professionals. Three forms of testing were set up: self-evaluation of stress, measurements of physiological indicators, and cortisol levels. The results show a statistically significant difference in mean cortisol levels, with the first sample much higher than other samples. There were significant interactions between skin conduction (SC) and stress levels, where all participants exhibited increases in SC. Heart rate variability (HRV) shows a slight correlation with stress levels in the group possessing substantially more stress experience. Although some differences were observed, all stress elements for professionals working in ICUs indicates that they cope well with stressful situations., Studija istražuje izloženost stresu ispitanika koji rade u Jedinici intenzivnoga liječenja (JIL-u) i razlike u upotrebi triju mjernih instrumenata stresa. Istraživanje je provedeno od rujna do listopada 2018. u Kliničkoj bolnici Dubrava u JIL-u, na četrdeset i jednom (41) zdravstvenom djelatniku. Postavljena su tri oblika testiranja: samoprocjena stresa, mjerenje fizioloških pokazatelja i razine kortizola. Rezultati pokazuju statistički značajnu razliku u srednjim razinama kortizola, pri čemu je prvi uzorak znatno viši od ostalih uzoraka. Postojale su značajne interakcije između provodljivosti kože (SC) i razine stresa, pri čemu su svi sudionici pokazali povećanje SC-a. Varijabilnost srčanoga ritma (HRV) pokazuje blagu korelaciju s razinama stresa u skupini koja ima znatno više iskustva sa stresom. Iako su uočene neke razlike, svi mjerni pokazatelji stresa pokazuju da se zdravstveni djelatnici u JIL-u dobro nose sa stresnim situacijama.

Consumers are becoming more aware of consumption of honey – the food with properties beneficial for health. In accordance with The European Union Council Directive Relating to Honey, as well as with the current legislation in the Republic of Croatia, the requirement for labeling the botanical origin of nectar honey is the presence of the dominant flower pollen as well as sensory and physicochemical analysis. The paper is a confirmation of botanical origin, the profile of physicochemical parameters with differences within the seasons/regions and the consumption of honey. This research covered 200 samples of black locust honey, collected from beekeepers during two seasons in five Croatian regions - 20 samples from each region. A survey was conducted among 151 students to gather information on their honey consumption habits. The method used in the paper was melissopalynological and physicochemical analysis, ANOVA and a survey. All the tested samples contain the sufficient number of pollen grains >20% of Robinia pseudoacacia. The results of physicochemical quality parameters are as follows: mean water 15.99-18.03%; free acids 8.16-12.94 mEq/1000g; electrical conductivity 0.12-0.22 mS/cm; reducing sugars 66.94-70.88 g/100g; sucrose 0.10-2.90 g/100g; diastasis 9.07-15.14 DN; HMF 0.50-18.99 mg/kg. Conducted data analysis of variance within physicochemical parameters regarding seasons and regions showed statistically significant difference among seasons p < 0.05 for water, while for diastasis activity it showed statistically significant difference among regions p < 0.05. Out of 141 (93%) respondents who consume honey, 63 (44%) of them consume it in quantities which are smaller than the Croatian average., Potrošači postaju sve svjesniji potrošnje meda – hrane sa svojstvima korisnima za zdravlje. U skladu s Direktivom Vijeća Europske unije o medu, kao i sa sadašnjim zakonodavstvom u Republici Hrvatskoj, zahtjev za označavanje botaničkog podrijetla meda nektara jest prisutnost dominantnoga cvjetnog peluda te senzorska i fizikalno-kemijska analiza. Rad je prikaz potvrde botaničkog podrijetla i profila fizikalno-kemijskih parametara meda s razlikama u sezoni/regijama, kao i potrošnje meda. Ovim istraživanjem obuhvaćeno je 200 uzoraka meda bagrema, prikupljenih od pčelara kroz dvije sezone u pet hrvatskih regija – 20 uzoraka iz svake regije. Istraživanje je provedeno na 151 studentu kako bi se prikupile informacije o navikama konzumacije meda među studentima. U radu su primijenjene sljedeće metode istraživanja: melisopalinološka i fizikalno-kemijska analiza, test ANOVA i anketa. Svi ispitani uzorci sadrže dovoljan broj peludnih zrnaca > 20 % Robinia pseudoacacia. Rezultati su fizikalno-kemijskih parametara kvalitete sljedeći: voda 15,99 – 18,03 %, slobodne kiseline 8,16 – 12,94 mEq / 1000 g, električna vodljivost 0,12 – 0,22 mS/cm, reducirajući šećeri 66,94 – 70,88 g / 100 g, saharoza 0,10 – 2,90 g / 100 g, dijastaza 9,07 – 15,14 DN, HMF 0,50 – 18,99 mg/kg. Provedena analiza varijance podataka unutar fizikalno-kemijskih parametara s obzirom na sezone i regije pokazuje da postoji statistički značajna razlika (p-vrijednost) među sezonama (p < 0,05) za vodu, dok aktivnost dijastaze pokazuje statistički značajnu razliku između regija (p < 0,05). Od 93 % (141) ispitanika koji konzumiraju med, 44 % (63) ih konzumira med u količinama manjima od hrvatskog prosjeka.

Background: Vegetarian diets are rich in vegetables. Green leafy vegetables are foods that contain considerable amounts of nitrate, which can have both positive and negative effects on the human body. Their potential carcinogenicity and toxicity have been proven, particularly after the reduction of nitrate to nitrite itself or just serving as a reactant with amines and/or amides in the formation of N-nitroso compounds -N-nitrosamines and other nitrogen compounds which may have high levels of nitrate. The aim of this study was to determine whether there is a significant difference, considering the location and seasonal sampling period, in the level of nitrate in certain types of green vegetables, all in order to be able to assess their intake, and possible impact on human health, especially knowing that exposure to nitrate can be potentially higher for vegetarian population group. Materials and Methods: For this purpose, the sampling of 200 different leafy green vegetables was conducted, all of which could be found in free sale in the Republic of Croatia. The sampling was conducted during two seasonal periods - the spring and autumn period. In the springtime, lettuce (sem), spinach (pinacho), kale (kale), chard (mangel) and cabbage (brassica) were sampled, and in autumn lettuce, spinach, kale, chard and arugula. Samples were analyzed using high performance liquid chromatography (HPLC) with UV detection. Results: The results from the spring sampling phase were in the range of 603 mg/kg for cabbage - 972 mg/kg for chard, and for autumn phase of 1.024 mg/kg for chard to 4.354 mg/kg for the arugula. The results showed that there were significant differences (p

In order to ensure a systematic and continuous monitoring of CPs and CCPs of the HACCP system in the hospitality sector – which ensures food safety – it is possible to provide support using information technology. In the case of a large number of devices (refrigeration and cooking equipment) spread across the entire facility, the proper solution is offered through the implementation of the system and application software equipment of the central monitoring system (CMS). The system equipment is realized via “novaPro” stations marked MASTER and Function Block Diagram programme. Application equipment consists of a control system, alerting on the monitoring level (ML), reports, AS (automatic stations) system, the ML chronology and the ML protection. Specification of software was created based on user requirements. Such a monitoring system will be presented in this paper. The advantages of the system are reflected in the continuous monitoring, in momentary identification of deviations from the current set of parameters, in establishing equipment failures, in facilitated documenting of parameters, and in the creation of a database that can be used for trend analysis and implementation of preventive actions, which affects the optimization of human resources., U cilju osiguravanja sustavnog i kontinuiranog nadzora KT i KKT HACCP sustava u djelatnosti ugostiteljstva, čime se osigurava sigurnost hrane, moguće je primijeniti informatičku podršku. U slučaju kada se radi o velikom broju uređaja (rashladne i termičke opreme) s velikom dislokacijom unutar cijelog objekta, odgovarajuće rješenje nudi se kroz uspostavu sistemske i aplikativne programske opreme centralnog nadzornog sustava (CNS). Sastoji se od sistemske i aplikativne programske opreme. Sistemska oprema postavljena je putem „novaPro“ stanica sa oznakom MASTER i Function Block Diagram programom. Aplikativnu opremu čine nadzorni sustav, alarmiranje na nadzornom nivou (NN), izvještaji, sustav AS-a (automatske stanice), kronologija na NN i zaštita na NN. Sastav programske opreme nastao je na temelju zahtjeva korisnika. Jedan takav sustav nadzora prikazati će se i u ovome radu. Prednosti sustava iskazuju se u kontinuiranom monitoringu, trenutnom prepoznavanju odstupanja od postavljenih parametara, ustanovljavanju kvarova opreme, olakšanom dokumentiranju parametara i stvaranju baze podataka koji se mogu iskoristiti za analizu trendova i provođenje preventivnih radnji, što utječe i na optimizaciju ljudskih resursa.

Total flavonoid and total phenolic content were studied in acacia and multifloral honey for 12 months in 6-month intervals. DPPH (1,1-diphenyl-2-picrylhydrazyl) and FRAP (ferric reducing antioxidant power) methods were used to determine total antioxidant activity in honey samples during the same period of time. Samples were stored in transparent glass containers at room temperature, on shelves exposed to natural light during daytime and in the dark during nighttime. Two types of honey from four different regions in Varaždin county, Croatia, were investigated: monofloral – acacia (Robinia pseudoacacia L.) and multifloral. Of the total of 40 samples, there were 20 of each type of honey (5 from each region). The goal of this study is primarily to demonstrate the changes in the antioxidant activity of the two investigated types of honey during one year of storage, and not to make comparisons between them. According to the obtained data, the rate of decrease in the content of total flavonoids and phenolics was determined and changes in the antioxidant activity in honey samples were measured. After one year of storage, total phenolic content decreased by 91.8 % in acacia honey, and by 88.6 % in multifloral honey. Total flavonoid content also decreased in both types of honey, by 45.6 % in acacia honey and by 43.8 % in multifloral honey. During the same period, an increase from 12.20 to 16.73 mg/mL (i.e. by 37.1 %) was recorded in the IC50 values in multifloral honey, while in acacia honey this increase was from 44.64 to 407.01 mg/mL (i.e. by 811.7 %). Decrease in the antioxidant activity measured by FRAP method was also bigger in acacia honey than in multifloral honey (by 428.0 and 72.5 %, respectively), which corresponds well with the results obtained by DPPH method. Simple correlations were made to determine how each of the investigated parameters affects the others. The analysis of variance was used in order to determine the influence of the region, honey type and storage time on different parameters of antioxidant activity as well as on the total phenolic and total flavonoid content in honey samples., U ovom je radu određivan udjel ukupnih flavonoida i fenolnih spojeva u cvjetnom i bagremovom medu tijekom 12 mjeseci u intervalima od 6 mjeseci. Za određivanje antioksidacijske aktivnosti u uzorcima meda korištene su DPPH i FRAP metode. Uzorci su skladišteni na policama u prozirnim staklenim posudicama pri sobnoj temperaturi, izloženi prirodnom dnevnom svjetlu tijekom dana, te mraku tijekom noći. Ispitane su dvije vrste meda: monoflorni bagremov (Robinia pseudoacacia L.) i multiflorni cvjetni med, podrijetlom iz četiri različite regije Varaždinske županije u Hrvatskoj. Ukupni je broj istraživanih uzoraka bio 40, od čega po 20 od svake vrste meda (po pet uzoraka sa četiri lokacije). Svrha je ovog istraživanja bila (bez usporedbe) odrediti promjene u antioksidacijskoj aktivnosti dvije ispitane vrste meda tijekom jednogodišnjeg skladištenja. Određena je stopa smanjenja udjela ukupnih fenola i flavonoida, a praćene su i promjene antioksidacijske aktivnosti. Nakon jednogodišnjeg skladištenja, udjel se ukupnih fenola u medu bagrema smanjio za 91,8 %, a u cvjetnom medu za 88,6 %. Udjel se ukupnih flavonoida također smanjio u obje vrste meda, i to za 45,6 % u bagremovom i 43,8 % u cvjetnom medu. Tijekom istog vremenskog perioda zabilježeno je povećanje IC50 vrijednosti u cvjetnom medu sa 12,20 na 16,73 mg/mL (tj. za 37,1 %), dok su se te vrijednosti u medu bagrema povećale sa 44,64 na 407,01 mg/mL (tj. za 811,7 %). Smanjenje je antioksidacijske aktivnosti, određeno FRAP metodom, također bilo veće u bagremovom (za 428,0 %) od onog u cvjetnom medu (za 72,5 %), što potvrđuju i rezultati dobiveni DPPH analizom. Napravljene su jednostavne korelacije za određivanje utjecaja svakog od ispitivanih parametara. Analizom varijance ispitan je utjecaj lokacije, vrste meda i vremena skladištenja na antioksidacijsku aktivnost, te udjel ukupnih fenola i flavonoida u medu.

Mesnoj industriji cilj je proizvodnja sigurnih i kvalitetnih proizvoda uz optimalno korištenje svojih sveukupnih resursa. Stoga su po- duzete sve mjere u osiguranju sigurnosti proizvoda, te se započelo s primjenom analize rizika i nadzora nad kritičnim kontrolnim točkama kako bi se sustavno analizirali svi koraci proizvodnog procesa i uvele prevencijske mjere, u cilju kontrole cjelokupnog proiz- vodnog procesa i stvorila zaštita potrošača s obzirom na prisutnost patogena i potencijalnih uzročnika trovanja hranom i to vrste Aerobne mezolne bakterije, Salmonella spp., Enterobacteriaceae, Staphylococcus aureus, sultoreducirajuće klostridije i Listeria monocytogenes. Predmetno straživanje provodilo se u mesnoj industriji, u tehnološkom procesu proizvodnje polutrajnog kobasičarskog proizvoda – “ivanečki jeger”. Cilj ovog rada je uspostava HACCP sustava kroz analizu rizika, identikaciju kritičnih kontrolnih točaka i deniranje kontrolnih mjera u svim fazama proizvodnje kao i dvanaesto mjesečno praćenje mikrobiološke slike polutrajnih kobasičarskih proizvoda – “ivanečki jeger” koji govore o prisutnosti ili odsutnosti patogenih mikroorganizama i samim time o zdravstvenoj ispravnosti mesnog proizvoda polutrajne kobasice –”ivanečki jeger”. Rezultati istraživanja ukazuju na proizvodnju sigurne hrane što je danas cilj svake prehrambene industrije i uvjet izlaska naših proiz- voda na svjetsko tržište., Meat industry aims at producing consumer-safe and top-quality products, employing thereby its overall resources to an optimal ex- tent. Therefore, all available measures as to ensure the safety of the products have been undertaken, and risk analysis and monitoring of critical control points have been implemented in order to enable systematic elaboration of all process steps and the implementation of preventive measures aimed at controlling the entire production process, and at protecting customers in terms of the presence of pathogens and potential food poisoning-causative agents, falling within Salmonella, Campylobacter, Clostridium perfringens, Ech- erichia coli O175:H7, Yersinia enterocolitice and Listeria monocytogenes, as well as Clostridium botulinum and Pseudomonas aerugi- nosa species. The research was conducted in the meat industry settings, investigating in particular the technological process targeted at the produc- tion of the semi-dry sausage-based products, widely known under the brand-name “Jeger (the Hunter’s Sausage) of Ivanec”. This study aims at implementing the HACCP system via hazard analysis, identication of critical control points and denition of con- trol measurements to be observed with all process steps, as well as at evaluating its 12-month eciency via a series of microbiological assays targeted at verifying the presence, or the absence, of pathogenic microorganisms and, by virtue of their results, also the safety of semi-dry sausage products, widely known under the brand-name “Jeger of Ivanec”. The results obtained by this research ensure the production of the safe food, which represents the ultimate goal of each and every food industry, and the prerequisite for launching our homeland products into the world market.