Contents 11/2012

Przemysł Spożywczy okładka 11/2012


  • 2 Regulations in the Organic Production – Ilona Błaszczyk
    • The paper presents some of the legislation on organic production. The legal basis for the development of organic production in the European Union is Council Regulation (EC) No 834/2007 on organic production and labeling of organic products. The most important Polish legal act in this area is the Act of 25 June 2009 on organic farming.
      KEY WORDS: regulations, organic production, organic food


  • 6 The Market of Waters and Soft Drinks – Arkadiusz Zalewski
    • Production and consumption of bottled water and soft drinks in Poland in recent years show a regular increasing tendency. Engine of growth was primarily the growing production and consumption of water-packed, due to the increasing awareness of the Poles and the promotion of healthy eating habits. In addition, bottled water prices have increased in recent years, symbolically, while soft drink prices rose by up to several percent. In subsequent year is expected to further increase in consumption of bottled water and stagnation of consumption of soft drinks.
      KEY WORDS: drinking water, soft drinks, mineral waters, spring waters


  • 12 Food Industry Impact on the Environment in Poland– Armand Kasztelan
    • Food industry enterprises, characterized by a high dispersion and fragmentation of the business, have a significant impact on the level of emitted pollutants. The article presents the scale of the impact of the food industry on the environment in Poland. For these purpose a comparative analysis of statistical data for the years 2001 and 2010 was carried out, including especially: water use, air emissions, wastewater emissions and waste generation. Results showed that the most burdensome for the environment of food industry sectors in 2010 were: the quantity of water – dairy and beverage industries, in waste water emissions – the dairy industry, in relation to the amount of emissions of air pollutants and waste – the sugar industry.
      KEY WORDS: food industry, environmental pollution, environmental protection
  • 18 The Future of Bioplastics Packaging – Hanna Żakowska
  • 20 Methods of Oxygen Content Determination in Packaging Atmosphere – Ryszard Cierpiszewski, Wojciech Kozak
    • Oxygen presence in packaging can cause to food quality changes. Mostly it leads to organoleptic and microbiological properties deterioration. However there are situations, when the oxygen presence is desired. To determinate oxygen concentration in packaging atmosphere various methods can be used i.a. gas chromatography, electrochemical methods, mass spectroscopy, luminescence methods and modulated frequency spectroscopy (FMS) First four methods are invasive whereas the last one is non-invasive. In case of luminescence the measurement doesn’t damage the packaging but there is a need of sensor placement inside the packaging before the packaging closure. The work presents and compares above mentioned methods including theirs advantages and disadvanteges.
      KEY WORDS: oxygen content measurement, oxidation, food deterioration, fluorescence
  • 26 Pathogenic Microorganisms and Food Poisonings in EU Countries – Anna Zadernowska, Wioleta Chajęcka-Wierzchowska, Marek Zadernowski
    • Risk analysis and estimation are one of the major responsibilities of food companies. A correctly prepared risk analysis and reliable reference data concerning the gravity of threat occurrence and its consequences, allow a correct estimation of the risk to consumer health and, consequently, ensure the regular operation of the food safety management system. This article presents selected examples of threats which occurred in the food industry in 2010 based on the EFSA report “The European Union Summary Report on Trends and Sources of Zoonoses, Zoonotic Agents and Food-borne Outbreaks in 2010”. Moreover, the article includes short characteristics of selected bacteria and the threats they represent when present in food.
      KEY WORDS: pathogenic microorganisms, food poisonings, food safety
  • 30 Listeria monocytogenes in Food – Methods for the Detection and Enumeration – Agnieszka Nowak, Elżbieta Ołtuszak-Walczak
    • Listeria monocytogenes is well known dangerous food-borne pathogen. Meat, poultry, fish and dairy products are most frequently contaminated with Listeria. Analytical reference methods for detection and enumeration of Listeria monocytogenes in food samples are tedious long lasting. Paper describes the modified and alternative methods allowing for shortening of detection time of this important pathogen.
      KEY WORDS: Listeria monocytogenes, reference methods, alternative methods
  • 34 Enterococci and their Significance in Meat Industry – Dorota Kręgiel, Ewelina Parzęcka
    • Enterococci are the commensal, and thus a natural microfl ora of intestinal tract and they are widely distributed in natural environments. They are also opportunistic pathogens, thus their natural drug resistance and the ability to acquire resistance to new antibiotics makes that they can cause dangerous infections. Enterococci are the contamination of meat articles, especially fermented products. This paper is the review of current knowledge on enterococci and their importance in the meat industry, with the following topics: pathogenicity, presence in meat products, production of amines, antibiotic resistance and production of bacteriocins.
      KEY WORDS: enterococci, meat products, pathogenicity, biogenes amins
  • 37 Prof. dr hab. dr h.c. Bogusław Imbs (1925-2012) PRO MEMORIA
  • 38 EUROP Class Structure of the Cattle Slaughter in 2005-2009 in Poland – Jolanta J. Sienkiewicz
    • When Poland entered the European Union, high-yield slaughter establishments were obligated to use the EUROP cattle slaughter classification scale, which is more objective compared to performance testing. All the carcasses assessed in 2009 were assigned the O class (58.91% – average muscle weight) or P (19.59% – low muscle weight). The meat obtained from such carcasses had low culinary desirability as it was hard, stringy and dry. This is due to the fact that Poland is a country where dairy cattle breeding is dominant. The research conducted in 2005-2009 showed that young bulls accounted for the most E+U+R classes assigned (30.7 – 37.2%), followed by heifers (22.7 – 31.2%) and cows (8.7 – 13%). Each of the assessed groups was most often classified as O, with the most O+P class carcasses obtained from cows – 87-91.4%. In 2009 E+U+R carcass classes of beef cattle and crossbred beef cattle in Poland amounted to 9.9%. In the following year (2010) the quantity of carcasses qualified as E+U+R classes dropped by 1 Percentage Point (1%), whereas class O rose by 0.7% compared to the previous year (57.8%).
      KEY WORDS: post-slaughter classification, beef, SEUROP
  • 41 Ultrasound (US) – Application in Designed Food Production – Dorota Witrowa-Rajchert
    • Characteristics and possibilities of application of ultrasounds for food production with designed content and proprieties in the article were presented. This process can be applied in limited range as preservation method and first of all as supporting or preceding traditional operations. Thanks to this process there is a possibility to manufacture products with increased content of pro-healthy compounds and also these ones, which play particular role in shaping products sensory proprieties, e.g. color or specific taste, and for production of food with high concentration of functional compounds and as well the designed food.
      KEY WORDS: ultrasound, designed food
  • 43 Saving or the Respect for the Energy? – Janusz Budny, Janusz Turowski


  • 10 10 Years of Activity of the Council of the Food Economy
  • 44 Fiftieth Anniversary of the Faculty of Food Sciences and Nutrition University of Life Sciences in Poznan
  • 47 Business Information
  • 48 Promar Got Reliable, Innovative Partners