Contents 2/2011

Cover 2/2011 Przemysł Spożywczy


  • 2 Risks Connected with Food. Survey of Consumers’ Studies of EFSA – Regina Wierzejska
    • Consumers´ point of view is becoming important issue for authorities responsible for food safety. All-European surveys on consumers´ perceptions of food-related risks show that pesticide residues in food of the plant origin as well as antibiotics or hormones residues in meat are for years the highest level of worry among consumers. Polish consumers tend to worry more about food safety than Europeans citizens. In Poland, additives like colours or preservatives are the largest sources of concern. In this article there were discussed findings of the latest survey report on risk perception in the EU provided by EFSA and was conducted analysis of public perception of risks associated with food over the last years. KEY WORDS: food safety, food-related risk, consumer


  • 6 Improvement of Food Safety Management Systems – Waldemar Dzwolak
    • Improper approach to food safety management systems developed on HACCP rules ay result in a stagnation of the company food safety programmes. Continuous improvement should be the main element of every reliable FSMS, which may improve a public health. In the article, some fundamentals of improvement by food safety objectives which must be defined according to SMART rule are presented. In the paper a necessity of establishing of some indexes describing of some FSMS areas is also pointed out. The indices constitute a key element in monitoring of the system development as well they are useful to establish of some rational indications to continuous improvement.
      KEY WORDS: continuous improvement, HACCP, food safety, food safety management systems, improvement by objectives
  • 12 Analytical Laboratory in Food Industry – Monika Żmudzka, Danuta Juszczakiewicz, Romualda Dolińska, Anna Bugajewska
    • This article presents the role of laboratory in food industry. Key legal acts regulating the issue of necessity to monitor food itself and its production process are cited. Importance of conducting analysis to assure food’s proper safety and quality, through HACCP system and verification of its correctness are discussed, as well. Different types of laboratories’ classification as well as differences between traditional, classical analytical methods and alternative methods, together with pros and cons of each ones, are presented.
      KEY WORDS: laboratory, regulatory requirements, food analysis
  • 20 Detection of Food Adulterations – Izabela Przetaczek-Rożnowska, Monika Rosiak
    • Expansion of analytical methods makes possible detection of adulterations in food. However, the same methods can be used for food counterfeit. Technology of food keeps abreast of the time and the ways of falsification are more and more sophisticated and it is the worse for as to detect deceptions. Notwithstanding, analysts take the advantage of the latest methods for assure consumers of authenticity and highly quality of food.
      KEY WORDS: food adulterations, detection of adulteration
  • 30 Dulterations Detection in Food Industry -Immunodiagnostic Methods -Marta Słowianek, Joanna Leszczyńska
    • Undeclared quantities of allergenic ingredients in food pose a threat to health of sensitized persons. The European Union Food Labelling Directive requires mandatory labelling of food allergens. They have to be declared on food products by the manufacturers. There is a need for reliable methods for detection and quantification of food allergens that can be applied in a fast and easy-to-use manner. This review focuses on methods for detection and quantification of allergens, which are based on protein detection. The paper describes techniques with their advantages and drawbacks. There are presented various parameters of the methods such as sensitivity, specificity, limit of detection, limit of quantification and reproducibility.
      KEY WORDS: allergens, food, immunodiagnostic methods
  • 34 Listeria monocytogenes. Methods of Elimination from Foods – Physical and Physicochemical – Anna Sip, Anna Gardo
    • Physical and physico-chemical methods of elimination of L. monocytogenes from food are discussed in this work. It is explained what factors influence their antilisterial activity. Although the cells of L. monocytogenes are resistant to many extreme environmental conditions; they are usually destroyed by proper pasteurization. Non-thermal methods, such as MAP, HHP, PEF, radiation, UV, ultrasounds or cold smoking, are significantly less effective methods of L. monocytogenes elimination, since they usually only limit intensity of growth of the discussed bacteria.
      KEY WORDS: Listeria monocytogenes, prevention, elimination
  • 38 BaxQ7 System – New Method for Detecting Salmonella spp. and Listeria monocytogenes – Małgorzata Stachowiak
  • 41 The Flow Cytometry in Modern Food Analysis – Wojciech Juzwa
    • The application of flow cytometer allows for multi-parametric analysis of cell morphological features, interactions between cellular molecules and qualitative and quantitative evaluation of microbial composition of diverse environments. Flow cytometry enables the detection of pathogens and other undesirable microorganisms without the need to culture microbial cells. It allows for the analysis of microorganisms involved in technological processes, starter culture characteristics in order to define their appropriate composition and opens the perspectives ahead of research focusing on microorganisms being part of human flora for the purpose of probiotic preparations.
      KEY WORDS: flow cytometry, fluorescence, multi-parametric cell analysis, evaluation of microbiological product quality, cell sorting


  • 45 World Market of Packaging and Machinery to Packaging
  • 46 Food Packaging – Designing Tendencies – Natalia Czaja-Jagielska, Magdalena Ankiel-Homa
    • Individual packaging is a tool for building a competitive advantage as it helps to create a brand image. Utility, ergonomic or ecological aspects, which are the consequence of law regulations or application of innovative technologies, have a potential to differentiate a product from its competitors. In the dynamically developing sector of food products, packaging can be also innovative both in the aspect of materials that it is made of, packaging technology, marking, as well as its structural elements and design


  • 49 Food Concerns Strategies at Crisis Time
  • 50 Business Information
  • 52 Poland – Union – World