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According to the World Tourism Organization (UNWTO), sustainable tourism is defined: "as tourism that fully takes into account current and future economic, social and environmental effects, addressing the needs of visitors, sectors, the environment and destinations". It is well known that halal tourism occupies an increasingly important place in the overall tourist traffic, while on the other hand, increasing attention in the world is paid to sustainable tourism. In this paper, we analyze the development of halal tourism and sustainable tourism, their similarities and differences, ie does sustainable tourism also mean halal tourism. Halal tourism is a tourist offer primarily intended for muslims, in which at least two conditions must be met, namely the possibility of performing prayers and halal food.

Growing world population, limited agricultural resources for food production and global pollution represent an imperative to find an alternative to conventional food production (primarily meat). In order to achieve this goal, it is necessary to establish a sustainable diet with a reduction in meat consumption and / or the use of alternative sources of protein. Locusta migratoria (locusts) are a species believed to be one of the oldest living things in the world. In some Islamic countries, they are used as food (e.g. Indonesia and Malaysia) and have untapped potential in Western countries. Grasshoppers represent a long-term sustainable solution due to significantly lower prices of cultivation and production, but also a much smaller impact on the environment (primarily greenhouse gas emissions and waste generation-zero waste). In addition to the positive impact on the environment, their nutritional values make them an attractive alternative (high content of protein, unsaturated fatty acids and minerals). The EU has recognized the potential for commercialization of alternative protein sources by approving Locusta migratoria as a novel food, safe for human consumption. Given the skepticism of Western consumers, the approval by European Member States is a turning point as it guarantees that locusts are a safe source of food for humans and that all legal provisions are in place to ensure quality and safety.

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.

Pretilost je danas jedan od vodećih zdravstvenih problema u svijetu. Svrha ovog istraživanja je bila istražiti životne navike ispitanika, vezane uz navike prehrane te tjelovježbi. Isto tako svrha je bila uvidjeti koliko su ispitanici upoznati sa pojmom i problemom pretilosti kao i navika koje povećavaju rizik od pretilosti. U istraživanju je sudjelovalo 678 ispitanika u dobi od 18 do 30 godina koji su dobrovoljno ispunili anketu koju smo sami osmislili i kreirali. Anketa se sastojala od 11 pitanja u kojima su bili ponuđeni odgovori te se ispitanik odlučio na jedan ili više odgovora ovisno o strukturi pitanja. Od 678 ispitanika, anketu je ispunilo 86,4 % žena i 13,6% muškaraca uglavnom u dobi od 20 – 25 godina pretežito sa srednjom stručnom spremom. 99,0% ispitanika je odgovorilo da zna što je pretilost. Na pitanje koliko često se bavite tjelesnom aktivnošću 28,6% ispitanika je odgovorilo nekoliko puta mjesečno dok je 14,7% ispitanika odgovorilo jednim tjedno. Od 678 osoba koje su riješile anketu njih 82 imaju ITM više od 30 ukupno 12,0%. Rezultati ovog istraživanja nam ukazuju na veliki problem glede tjelesnih aktivnosti. Sjedilački i užurbani način života prouzrokovao je nedostatak volje i vremena za bavljenje tjelesnim aktivnostima koje su od presudnih čimbenika u prevenciji pretilosti. Isto tako nepravilan način prehrane, česta konzumacija brze hrane kao i hrane uzgojene na umjetan način je korak bliže ka poremećajima prehrane i pretilosti., Today, obesity is one of the leading health problems in the world. The purpose of this study was to investigate the lifestyle of the examinees, related to nutrition and physical exercise habits. Also, the purpose was to find out how many subjects are familiar with the concept and problem of obesity as well as habits that increase the risk of obesity. The survey involved 678 respondents aged 18 to 30 who voluntarily completed the survey we have designed and created. The survey consisted of 11 questions in which the answers were offered and the respondent decided on one or more responses depending on the structure of the question. Of the 678 respondents, 86.4% of women and 13.6% of men were mostly surveyed at the age of 20-25, mostly with secondary education. 99.0% of respondents responded to knowing what obesity was. When asked how often they deal with physical activity, 28.6% of respondents answered several times a month, while 14.7% responded once a week. Out Of the 678 persons who settled the survey, 82 had ITMs more than 30 total 12.0%. The results of this research point to a big problem with regard to physical activity. The sedentary and harsh way of life has caused a lack of willingness and time to engage in physical activities that are crucial factors in the prevention of obesity. The same improper diet, frequent consumption of fast food as well as artificially breed food is a step closer to eating disorders and obesity.

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.

Ursulin-Trstenjak N., Levanic D., Primorac L., Bosnir J., Vahcic N., Saric G. (2015): Mineral profile of Croatian honey and differences due to its geographical origin. Czech J. Food Sci., 33: 156–164. The proportions of twelve minerals were determined in 200 samples of the black locust honey from five Croatian regions during two seasons. The average proportions were dominated by that of K (205.57–428.05 mg/kg), followed by Ca (33.53–329.00 mg/kg) and Na (23.34–218.04mg/kg), which was in percentages as follows: K 31.69–81.34%, Ca 6.51–35.56%, and Na 7.36–23.65%. Melissopalynological and physico-chemical analysis of honey confirmed its general quality requirements and botanical origin. One-factor analysis of variance showed a significant differences between the regions in each season based on the average proportions of macro and micro elements except for Mn and Cd in season 2 ( P < 0.05). t -Test enabled an insight into the significance of differences between the seasons within each region based on the average proportions of macro and micro elements. Principal components analysis (PCA) showed that Al (Bjelovar-Bilogora), Fe (Bjelovar-Bilogora and Istria), Cu (Eastern Croatia), and K (Istria) could present mineral substances typical for the black locust honey of each region.

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

Primjena halal norme HRN BAS 1049:2010 u proizvodnji sudžuka uvjetovana je implementiranim HACCP sustavom te certificiranjem od strane Centra za certificiranje halal kvalitete. U radu su prikazani zahtjevi halal norme u proizvodnji sudžuka od nabave sirovine do gotovog proizvoda. Tradicionalni proizvod, sudžuk, je suha začinjena kobasica porijeklom iz Bosne i Hercegovine, a proizvod čini mljeveno goveđe meso uz dodatak začina (sumak, bijeli luk, sol, crvena paprika). Proizvodnja sudžuka bazirana je isključivo na izvor sirovina sa halal certifikatom. Tijekom procesa proizvodnje onemogućena je križna kontaminacija halal (dozvoljenih) i haram (nedozvoljenih) sirovina i proizvoda pri čemu je definirano 5 HrCCP (haram kritične kontrolne točke): HrCCP1 - nabava, prijem i skladištenje sirovina, HrCCP2 - priprema sirovina, HrCCP3 - izrada nadjeva, HrCCP4 - dimljenje, HrCCP5 - skladištenje gotovih proizvoda. Oznaku halal kvalitete može imati isključivo proizvod koji je proizveden u skladu sa zahtjevima halal norme HRN BAS 1049:2010., The application of the Halal Standard HRN BAS 1049:2010 in the production of Sujuk is prescribed by the implementation of HACCP system and the certification issued by the Centre for Halal Quality Certification. The paper presents halal standard requirements in the course of Sujuk production from raw materials to finished products. Sujuk is a traditional dry, spicy sausage originating from Bosnia and Herzegovina consisting of ground beef with the addition of various spices (sumac, garlic, salt, red pepper). The production of Sujuk is based solely on raw material sources awarded the halal certification. The process of production prevents the cross contamination of halal (permitted) and haram (prohibited) raw materials and products by defining the 5 HrCCP (Haram Critical Control Points): HrCCP1 – procurement, reception and storage of raw materials, HrCCP2 – raw material preparation, HrCCP3 – production of sausage meat, HrCCP4 – smoking, HrCCP5 – storage of finished products. The halal quality certification may only be awarded to a product produced in accordance with the requirements of the Halal Standard HRN BAS 1049:2010., Die Einhaltung der Halal-Norm HRN BAS 1049:2010 bei der Herstellung von Sudzuk ist durch das implementierte HACCP-System und das durch das Zentrum für die Zertifizierung der Halal-Qualität erteilte Zertifikat bedingt. In der Arbeit werden die Anforderungen der Halal-Norm bei der Herstellung von Sudzuk dargestellt, von der Beschaffung der Rohstoffe bis zum Fertigprodukt. Sudzuk ist eine traditionelle, kräftig gewürzte Rohwurst, die aus Bosnien und Herzegowina stammt. Die Wurst besteht aus gehacktem Rindfleisch mit Zugabe von Gewürzen (Sumak, Knoblauch, Salz, roter Paprika). Die Herstellung von Sudzuk beruht ausschließlich auf Lebensmitteln mit einem Halal-Zertifikat. Bei der Herstellung ist eine Kreuzkontamination der Halal-Rohstoffe (erlaubt) mit den Haram-Rohstoffen und Produkten (verboten) ausgeschlossen, wobei insgesamt 5 HrCCP (Haram kritische Kontrollpunkte) festgelegt wurden: HrCCP1 – Beschaffung, Eingang und Lagerung von Rohstoffen, HrCCP2 - Rohstoffvorbereitung, HrCCP3 – Anfertigung der Füllung, HrCCP4 - Räucherung, HrCCP5 – Lagerung von Fertigprodukten. Die Bezeichnung der Halal-Qualität kann nur ein Produkt bekommen, das ausschließlich in Übereinstimmung mit den Anforderungen der Halal-Norm HRN BAS 1049:2010 hergestellt wurde., La aplicación de la norma halal HRN BAS 1049:2010 en la producción del sucuk está condicionada por la implementación del sistema HACCP y por la certificación del Centro de Certificación de Garantía Halal. En este trabajo fueron mostrados los requisitos de la norma halal en la producción del sucuk desde la materia prima hasta el producto final. El sucuk, un producto tradicional, es la salchicha condimentada proveniente de Bosnia y Herzegovina, que consiste de carne bovina picada con especias (zumaque, ajo, sal, pimentón). La producción de sucuk está basada exclusivamente en las materias primas con la certificación halal. Durate el proceso de producción está impedida la contaminación cruzada de las materias primas halal (permitidas) y haram (prohibidas) y de los productos, para lo que están definidos 5 PCC (haram puntos crÍticos de control): PCC1 – la adquisición, recepción y el almacenamiento de materias primas, PCC2 – la preparación de materias primas, PCC3 – la elaboraración del relleno, PCC4 – el ahumado, PCC5 – el almacenamiento de productos finales. El sello de calidad halal puede tener un producto que está elaborado exclusivamente de acuerdo con los requisitos de la norma halal HRN BAS 1049:2010., L’applicazione della normativa Halal HRN BAS 1049:210 nella produzione del sudžuk è condizionata dall’implementazione del sistema HACCP e dalla certificazione da parte del Centro per la certificazione della qualità Halal. Nello studio sono illustrati i requisiti richiesti dalla normativa Halal nella produzione del sudžuk, dall’acquisto delle materie prime alla produzione del prodotto finito. La salsiccia secca sudžuk è un prodotto insaccato tradizionale originario della Bosnia e Erzegovina, fatto con carne bovina macinata e condita con l’aggiunta di varie spezie (sumac, aglio, sale, paprika rossa). La produzione del sudžuk si basa esclusivamente su materie prime munite del certificato Halal. Nel corso del processo produttivo viene impedita la contaminazione delle materie prime e dei prodotti Halal (ammessi) con le materie prime e i prodotti Haram (non ammessi). A questo proposito, sono stati definiti 5 HrCCP o punti critici di controllo Haram: HrCCP1 – l’acquisto, il ricevimento e lo stoccaggio delle materie prime; HrCCP2 – la lavorazione delle materie prime; HrCCP3 – la produzione dell’impasto; HrCCP4 – l’affumicatura; HrCCP5 – lo stoccaggio dei prodotti finiti. Il marchio di qualità Halal può essere assegnato esclusivamente a quei prodotti il cui processo produttivo sia conforme alla normativa HRN BAS 1049:2010.

Sustav upravljanja sigurnošću hranom i kvalitetom procesa i proizvoda – FSSC sustav prihvaćen je od strane Globalne inicijative za sigurnost hrane (Global Food Safety Initiative - GFSI). Objedinjuje zahtjeve norme ISO 22000:2005 Sustavi upravljanja sigurnošću hrane (Zahtjevi za svaku organizaciju u lancu hrane) i norme ISO/TS 22002-1:2009 Preduvjetni programi za sigurnost hrane. Nedovoljno definirani zahtjevi preduvjetnih programa u normi ISO 22000:2005 u potpunosti su kompenzirani učinkovitošću putem sustava FSSC 22000. Time dolazi do suradnje dobavljača/ proizvođača s vodećim međunarodnim trgovačkim lancima. Rad prikazuje iskustvo hrvatske tvrtke. Djelatnost obuhvaća klanje životinja i preradu mesa. Bazne sirovine su većim dijelom podrijetlom s farmi sestrinskih tvrtki iz Hrvatske, a manji dio iz uvoza. Program za praćenje poslovanja u potpunosti je kompjuteriziran. HACCP sustav u objektu implementiran je od 2005., dok je FSSC certificiran od strane akreditirane tvrtke 2013. godine. Težište nadzora je na operativnim preduvjetnim programima i kritičnim kontrolnim točkama, pripremljenosti i odgovornosti u hitnim situacijama kao i na trendovima u rezultatima audita i upravljanja nesukladnostima. Rezultat primjene FSSC 22000 vidljiv je u poboljšanju kvalitete i sigurnosti hrane uz istodobnu integraciju s drugim sustavima upravljanja i smanjenje operativnih troškova poslovanja. Sustav prezentira ispunjavanje i trajno poboljšavanje regulatornih zahtjeva i zahtjeva kupaca i potrošača., The Global Food Safety Initiative (GFSI) recognized the implementation of Food Safety System Certification (FSSC) competent for the management of systems for food safety, and process and product quality. The FSSC system integrates the requirements of the standard ISO 22000:2005 (Food safety management systems -- Requirements for any organization in the food chain) and the standard ISO/TS 22002-1:2009 (Prerequisite programmes on food safety). The insufficiently defined requirements of prerequisite programmes laid down within the ISO 22000:2005 have been fully compensated by the effectiveness ensured by the FSSC 22000 system. This leads to a greater cooperation between suppliers/manufacturers and leading international retail chains. This paper focused on the experience of Croatian companies. Observed activities included the slaughter of animals and meat processing. Examined base raw materials mainly originated from farms owned by Croatian subsidiaries, and, in smaller part, from import. Examined operations monitoring programmes were fully computerized. The HACCP tool was implemented in 2005, and the accredited company started awarding FSSC certifications in 2013. The focus of control included operational prerequisite programmes and critical control points, preparedness and responsibilities in emergency situations, as well as trends emerging from audit results and non-compliance management. The result of the FSSC 22000 application is reflected in improving the quality and safety of food, further integration with other management systems, and subsequent reduction of operating costs. The system enables the fulfilment and continuous improvement of regulatory requirements and demands of customers and consumers., Das Managementsystem für die Lebensmittelsicherheit und die Prozess- und Produktqualität FSSC wurde von der Globalen Initiative für die Leben­smittelsicherheit (eng. Global Food Safety Initiative - GFSI) anerkannt. Das System vereint die Normen ISO 22000:2005 Managementsysteme für die Lebensmittelsicherheit (Anforderungen an Organisationen in der Lebensmittelkette) und ISO/TS 22002-1:2009 Präventivprogramme für die Lebensmittelsicherheit. Die nicht ausreichend festgelegten Anforderungen der Präventivprogramme in der Norm ISO 22000:2005 werden durch die Wirksamkeit des Systems FSSC 22000 zur Gänze ausgeglichen. Dadurch wird die Zusammenarbeit zwischen den Lieferanten/Herstellern und den führenden Lebensmittelketten hergestellt. In der Arbeit werden die Erfahrungen einer kroatischen Firma dargestellt, die sich mit dem Tierschlachten und der Fleischverarbeitung befasst. Die grundlegenden Rohstoffe stammen vorwiegend aus Farmen kroatischer Tochterunternehmen; nur ein geringerer Anteil wird eingeführt. Das Programm für die Verfolgung der geschäftlichen Tätigkeit ist komplett computerisiert. Das HACCP-System wurde in 2005 im Gebäude implementiert, während das FSSC durch eine akkreditierte Firma in 2013 zertifiziert wurde. Schwerpunkt der Aufsicht sind die Präventivprogramme und die kritischen Kontrollpunkte, die Bereitschaft und Verantwortung in Notfällen, die Trends bei den Auditergebni­ssen und die Verwaltung von Unstimmigkeiten. Die Ergebnisse der Anwendung von FSSC 22000 spiegeln sich in der Steigerung der Qualität und der Lebensmittelsicherheit wider, bei gleichzeitiger Integration mit anderen Managementsystemen und einer Senkung der Betriebskosten. Das System repräsentiert die Erfüllung und kontinuierliche Verbesserung der gesetzlichen Anforderungen sowie der Kunden- und Verbraucheranforderungen., Il sistema di gestione della sicurezza alimentare e della qualità del processo e dei prodotti – sistema FSSC, è stato accolto da par­te dell’Iniziativa globale per la sicurezza alimentare (Global Food Safety Initiative - GFSI). Esso comprende i requisiti della norma ISO 22000:2005 Sistemi di gestione della sicurezza alimentare (Requisiti per ciascuna organizzazione nella catena alimentare) e della norma ISO/TS 22002-1:2009 Programmi di prerequisiti per la sicurezza alimentare. Le carenze di definizione dei programmi di prerequisiti di cui alla norma ISO 22000:2005 sono state completamente compensate dall’efficenza del sistema FSSC 22000, il che porta alla collaborazione del fornitore/produttore con le maggiori catene commerciali internazionali. Lo studio illustra l’esperienza delle aziende croate. L’attività comprende la macellazione degli animali e la lavorazione delle carni. Le materie prime provengono in prevalenza da aziende zootecniche di società sorelle con sede in Croazia, mentre una minor parte è im­portata. Il programma di monitoraggio della gestione aziendale è completamente computerizzato. Il sistema HACCP nella azienda è stato implementato a partire dal 2005, mentre il certificato FSSC, rilasciato da un’agenzia accreditata, è stato ottenuto nel 2013. Il fulcro dell’attività di monitoraggio s’è incentrato sui programmi operativi di prerequisiti e sui punti critici di controllo, sulla prontezza di reazione e la responsabilità nelle situazioni di crisi e sulle tendenze intrinseche ai risultati dell’audit e della gestione della compliance normativa. I risultati dell’applicazione del sistema FSSC 22000 sono ben visibili nel miglioramento della qualità e della sicurezza alimentare, con la contemporanea integrazione con gli altri sistemi di gestione e di riduzione delle spese operative di gestione. Il sistema mette in evidenza il soddisfacimento e il miglioramento permanente dei requisiti dettati dall’organo di regolamentazione e delle esigenze dei clienti e dei consumatori., El Sistema de Gestión de Seguridad Alimentaria y Calidad de Procesos y Productos – FSSC el sistema aceptado por la Iniciativa Global de Seguridad Alimentaria (inglés: Global Food Safety Initiative - GFSI). Incluye los requisitos de la norma ISO 22000:2005 Los Sistemas de Gestión de Seguridad Alimentaria (Requisitos para cada organización en la cadena alimentaria) y de la norma ISO/TS 22002-1:2009 Los programas prerrequisitos para la seguridad alimentaria. Insuficientemente definidos requisitos de los programas prerrequisitos en la norma ISO 22000:2005 son completamente compensados por la eficacia mediante el sistema FSSC 22000. De ese modo se llega a la colaboración entre el suministrador/productor y las dirigen­tes cadenas comerciales internacionales. El trabajo presenta la experiencia de la empresa croata. La actividad comprende matar y carnear animales y la elaboración de carne. Básicas materias primas son, en la mayoría de los casos, originalmente de las granjas de las empresas asociadas de Croa­cia, y la minoría de la importación. El programa de seguimiento de la gestión está computarizado completamente. HACCP el sistema en instalación está implementado desde 2005., mientras que FSSC es certificado por la empresa acreditada en el año 2013. El centro de supervisión está tanto en los programas prerrequisitos y los puntos críticos del control, preparación y responsabilidad en las situaciones urgentes como también en las tenden­cias de resultados de audito y la gestión de disconformidades. Resultado de aplicación de FSSC 22000 está visto en la mejora de calidad y seguridad alimentaria junto a la integración concurrente con otros sistemas de gestión y disminución de los gastos operativos del negocio. El sistema presenta el cumplimiento y la mejora permanente de los requisitos regulativos y los requisitos de compradores y consumidores.

Kao vodeći uzrok smrtnosti današnjice, kardiovaskularne bolesti su u samom vrhu. Problem pretilosti, prekomjerne težine, manjak fizičke aktivnosti kao i loša svakodnevna ishrana izazivaju povećani rizik obolijevanja od kroničnih bolesti. Prevencija u ranoj dobi kao i doživotna kontinuirana edukacija svakako je bitan faktor u suzbijanju prekomjerne tjelesne težine pri čemu je rad medicinske sestre izuzetno važan. Medicinska sestra sudjeluje u edukaciji o pravilnoj prehrani, omogućuje istu u bolničkim uvjetima, te kontinuirano educira o važnosti fizičke aktivnosti unutar granica mogućnosti. Ovim će se radom potvrditi pretpostavke o povezanosti pretilosti i nastajanja kroničnih bolesti. Na temelju dobivenih rezultata učinak medicinske sestre očituje se u osvješćivanju bolesnika na problem povećanog ITM (indeks tjelesne mase) kao i na zdravstvene tegobe koje iz njega proizlaze. Na sestri je veliki zadatak edukacije putem poticanja i provođenja plana smanjenja ITM bolesnika. Za taj cilj bitno je da zadobije povjerenje bolesnika i da se provodi dosljedno. Obuhvaća cjelinu zdrave prehrane, fizičke aktivnosti i suzbijanja loših navika., Among the leading causes of death today, cardiovascular diseases are at the top. The problems of obesity, being overweight, lack of physical activity and poor everyday diet, cause an increased risk of chronic diseases. Prevention at an early age, as well as a continuing lifelong education are important factors in the prevention of obesity. Here the nurse’s work is of extreme importance. The nurse participates in educating in adequate nutrition and provides it in a hospital setting and continuously educates about the importance of physical activity within the boundaries of the person’s capabilities. This paper will confirm the assumptions regarding the connection between obesity and the appearance of chronic diseases. Based on the obtained results, the influence of a nurse is reflected in raising the patients’ awareness of the increased BMI (body mass index) and of the health problems that arise from it. The nurse has a challenging task to educate by encouraging and implementing the plan to lower the patient’s BMI. This aim requires gaining the trust of the patient and carrying out the plan consistently. It encompasses a healthy diet, physical activity and prevention of bad habits.

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.

Ftalati su esteri ftalne kiseline i alifatskih alkohola koji se dodaju u plastične mase da bi se poboljšala njihova mekoća, savitljivost i rastezljivost. Zbog svojih fizičko-kemijskih svojstava ftalati su vrlo mobilni i lako migriraju iz plastičnih proizvoda u prostor koji ih okružuje, pa tako dospijevaju u okoliš te su stoga opasni za čovjeka. U radu su ukratko opisana svojstva i raspodjela ftalata u okolišu, toksični učinci na ljudsko zdravlje te zakonska regulativa vezana uz maksimalno dopuštene koncentracije ftalata u vodi za piće i u proizvodima namijenjenima dojenčadi, kao i dopušteni dnevni unos u ljudski organizam. Posebna pažnja posvećena je metodama određivanja ftalata u alkoholnim pićima je razinama ftalata s osvrtom na njihovu pojavnost i koncentracije u šljivovici koja se proizvodi u Hrvatskoj. Obuhvaćena je i tematika vezana za ftalate u denaturiranom alkoholu i neregistriranom alkoholu koji se ilegalno stavlja na tržište. U zaključku su navedene smjernice za učinkoviti nadzor nad putovima izloženosti ljudi ftalatima., Phthalates are phthalic acid and aliphatic alcohol esters used as additives to plastic in order to improve its softness, flexibility, and elongation. Phthalates are highly mobile and migrate easily from plastic products into the environment due to their physical and chemical properties. This study briefly describes the characteristics and distribution of phthalates in the environment, their toxic effects on human health, the legislation regarding the maximum allowed concentration of phthalates in drinking water and products intended for infants, as well as the tolerable daily intake. Special attention is given to the methods of determining phthalates and their levels in alcoholic beverages, with an overview of phthalate occurrences and concentrations in plum brandy made in Croatia. A segment on denatured alcohol and illegally marketed alcohol is also included, as well as guidelines for the effective monitoring of the routes of human exposure to phthalates.

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.

Za rješenje mnogih inženjerskih problema treba optimizirati polivarijabilne funkcije. Postoji nekoliko metoda optimizacije, a najjednostavnija od njih je Simpleks metoda. Simpleks zapravo predstavlja geometrijsku sliku definiranu brojem točaka (vrhova) koji je za jedan veći od broja dimenzije prostora. Simpleks u tri dimenzije je tetraedar, a u više dimenzija teško se može sagledati. Svrha je sekvencijalne Simpleks metode pokretati simpleks u područje optimuma, a odluke potrebne da bi se to postiglo ostvaruju se uz pomoć tzv. "pravila" Simpleks metode. U ovome radu korištena je Simpleks metoda s četiri faktora (varijable) za iznalaženje optimalnih uvjeta rada mikrovalnog uređaja "Milestone" MLS-1200 Mega System, pri određivanju suhe tvari jogurta. Utvrđeni su optimalni uvjeti rađa mikrovalnog uređaja (7 min. i 20 s pri 580 W te 5 min. i 20 s pri 420 W). Rezultati određivanja suhe tvari jogurta bili su identični onima određenim standardnom metodom., Sometimes it is necessary to optimize polyvariable functions in order to solve many engineering problems. There are a few methods for optimization and Simplex method is one of them. A Simplex is a geometric figure defined by a number of points equal to one more than the number of dimensions of the space. A Simplex in three dimensions is a tetrahedron, and in more dimensions the simplex is not easily visualized. The objective of the sequential simplex method is to force the simplex to move to the region of optimum response. The decisions required to accomplish this constitute are so called "rules" of the Simplex procedure. In this article an example of the Simplex method with four factors, for illustration this very useful method in searching the best working conditions in determination of total solids in yogurt by microwave heating on "Milestone "MLS-1200 Mega System is given. Optimal conditions were established (440s on 580 W and 320s on 420 W) and results obtained under these conditions were identical with results of standard method.