Title Legionella
Author Ivan Tomić
Mentor Andrijana Kegalj (mentor)
Committee member Ljiljana Nanjara (predsjednik povjerenstva)
Committee member Andrijana Kegalj (član povjerenstva)
Committee member Iva Ljubičić (član povjerenstva)
Granter University of Applied Sciences Marko Marulic of Knin (Food Technology) Knin
Defense date and country 2024-09-26, Croatia
Scientific / art field, discipline and subdiscipline BIOTECHNICAL SCIENCES Food Technology
Abstract Legionella je rod bakterija koji uključuje više od 60 različitih vrsta, s Legionella pneumophila kao najpoznatijom i najznačajnijom za ljudsko zdravlje. Ova bakterija prirodno se javlja u vodenim ekosustavima, uključujući površinske i podzemne vode, kao i vlažno tlo. U tim prirodnim okruženjima, Legionella je prisutna u malim količinama i obično ne predstavlja prijetnju. Međutim, problem nastaje kada se bakterije iz ovog roda počnu razmnožavati u ljudski stvorenim vodnim sustavima, kao što su klimatizacijski sustavi i vodovodne mreže, gdje se stvara idealno okruženje za njihov rast i širenje. Osim Legionella pneumophila, postoji i Legionella longbeachae, koja je rjeđa, ali također može uzrokovati legionarsku bolest. Ova vrsta bakterija povezana je s kontaminiranim tlom i kompostom. Infekcija se prenosi inhalacijom čestica kontaminiranih tlom, a posebno je opasna za osobe koje se bave vrtlarstvom ili drugim aktivnostima u kontaktu s tvarima koje mogu sadržavati bakterije. Za zaštitu javnog zdravlja važno je razumjeti biologiju bakterija Legionella, uključujući njihove virulentne faktore i način prijenosa. Prevenivne mjere uključuju redovito održavanje i servisiranje vodnih sustava, uključujući čišćenje i dezinfekciju, kao i održavanje temperature vode kako bi se spriječilo razmnožavanje bakterija. Također, važno je biti svjestan rizika povezanih s kontaminiranim tlom i poduzeti odgovarajuće mjere zaštite. Kombinacija znanstvenog znanja, tehničke stručnosti i pažljivog nadzora može značajno smanjiti rizik od izbijanja legionarske bolesti i poboljšati sigurnost u vodenim sustavima i okolišu.
Abstract (english) Legionella is a genus of bacteria that includes over 60 different species, with Legionella pneumophila being the most well-known and significant for human health. This bacterium is naturally found in aquatic ecosystems, including surface and groundwater, as well as in moist soil. In these natural environments, Legionella is present in small quantities and typically does not pose a threat. However, problems arise when these bacteria proliferate in human-made water systems, such as air conditioning systems and plumbing networks, where they find ideal conditions for growth and spread. In addition to Legionella pneumophila, there is also Legionella longbeachae, which is rarer but can also cause Legionnaires' disease. This species is associated with contaminated soil and compost. Infection is transmitted through inhalation of soil-contaminated particles and is particularly hazardous for individuals involved in gardening or other activities that involve contact with materials that may harbor the bacteria.To protect public health, it is important to understand the biology of Legionella bacteria, including their virulence factors and modes of transmission. Preventive measures include regular maintenance and servicing of water systems, including cleaning and disinfection, as well as maintaining water temperatures to prevent bacterial proliferation. Additionally, awareness of risks associated with contaminated soil and taking appropriate protective measures is crucial. A combination of scientific knowledge, technical expertise, and careful oversight can significantly reduce the risk of Legionnaires' disease outbreaks and improve safety in water systems and the environment.
Keywords
legionella
Legionella pneumophila
legionella longbeachae
prevencija
Keywords (english)
Legionella
Legionella pneumophila
Legionella longbeachae
prevention
Language english
URN:NBN urn:nbn:hr:121:225981
Study programme Title: Food Technology Study programme type: professional Study level: undergraduate Academic / professional title: prvostupnik (baccalareus) inženjer prehrambene tehnologije / prvostupnica (baccalaurea) inženjerka prehrambene tehnologije (prvostupnik (baccalareus) inženjer prehrambene tehnologije / prvostupnica (baccalaurea) inženjerka prehrambene tehnologije)
Type of resource Text
File origin Born digital
Access conditions Access restricted to students and staff of home institution
Terms of use
Created on 2024-10-30 09:35:51