Contents 11/2014

Przemysł Spożywczy 11/2014


  • 2 Food Consumption an Upward Path – Krystyna Świetlik
    • A gradual acceleration in the growth rate of the Polish economy activity has been noted since the mid-2013, after a period of a strong slowdown. Improvements of the global economic situation and the prosperity of the key economies in the Euro zone foster Polish economic revival. Both statistical data related to economic outcomes published in the end of the third quarter of the current year and market observations show that the national consumption demand as well as the national investment demand plays an increasingly important role in the growth of the Polish GDP at present. The net export is no longer the main factor influencing GDP growth. Market conditions for food consumers have improved: demand has increased and the prices of food products have decreased. Information about the retail sales and the results of the household budget research allow us to suppose that in 2014 the continuing downward trend of food demand, as observed between 2011 and 2013, will be stopped.
      KEY WORDS: GDP, economic crisis, consumption of food products, retail sales


  • 7 Additives in Dairy Products – Jolanta Król, Aneta Brodziak
    • In the article, the characteristic of additives used in dairy products is presented. Sweeteners, colorants, stabilisers, emulsifiers and thickeners are discussed in detail. The additives, as being most commonly used in dairy products are summarised. Flavoured fermented milk products, rennet cheeses and ice-cream contained most of the mentioned substances. Numerous colorants and stabilisers are employed primarily in their production, and in the case of rennet cheeses, preservatives were also used.
      KEY WORDS: food additives, dairy products, benefits, risks
  • 14 Food Additives in Meat Preparations. The New EU Regulation – Joanna Gajda-Wyrębek, Jolanta Jarecka. Agnieszka Świtka, Katarzyna Kuźma
    • Guidance document on the implementation of certain provisions of Regulation (EC) No 853/2004 on the hygiene of food of animal origin has been elaborated by the European Commission. In this document, a number of aspects related to the Regulation (EC) No 853/2004, among others differentiation between meat preparations and meat products have been clarified. Annex II to Regulation (EC) No 1333/2008 should be amended in the scope of appropriate categorisation of meat preparations. Since 25th of June 2014 the Regulation (EU) No 601/2014 amending the rules of use food additives in meat preparations has been applied.
      KEY WORDS: food additives, raw meat products, Regulation (EC) No 1333/2008
  • 20 Tradition Smoking Process of Meat Products and Food Safety – Zbigniew J. Dolatowski, Henryk Skórnicki
    • Smoking combined with baking is a basic method for preservation and shaping of sensory qualities of traditional meat products. The current legal EU regulations have considerably lowered the permitted content of polycyclic aromatic hydrocarbons (PAHs) in meat products. In the agricultural advisory centre in Radom, the traditional smoking chamber with temperature control in fire place, the chamber and in the product was employed. The analysis of PAHs content in the products, subjected to smoking and baking in the mentioned chamber has revealed that the level of PHAs was considerably lower as compared to the values, being specified in the binding rules of the discussed EU regulation.
      KEY WORDS: smoking traditional meat products, smoking chamber. polycyclic aromatic hydrocarbons (PAHs)
  • 26 The Techniques for Predicting the Growth of Listeria monocytogenes in Selected Food Matrices – Klaudia Szewczuk, Filip Zdziennicki, Anna Misiewicz
    • Listeria monocytogenes is one of the most dangerous pathogens causing listeriosis, gastrointestinal disease with mortality ranging from 20 to 30%. Scientists seek for the methods with high detection sensitivity in food, predicting rate and intensity of its growth in the variety of foods using predictive microbiology. This tool allows predicting the reactions of microorganism in the selected products based on the theoretical analysis of the environmental conditions. Preparation of the research requires consideration of different factors, e.g. selection of matrices and environmental conditions such as product pH, salinity, and concentration of sodium nitrite, organic acids and the temperature, atmosphere, water activity.
      KEY WORDS: Listeria monocytogenes, modeling, predictive microbiology
  • 30 Food Spoilage by Yeasts – Krystyna Kowal
    • In the article, the food spoilage was defined and the factors affecting the rate of this process were discussed. Characteristic yeast spoilage symptoms as well as the possibility of growth of these microorganisms in food including products with a reduced water activity and low pH value were described.
      KEY WORDS: food, spoilage, yeasts


  • 34 Bee Products – Biological Importance and Medicinal Properties – Monika Kędzierska-Matysek
    • Honey and other bee products have always been found among highly valued foods. The basis for the comprehensive use of bee products in nutrition and treatment of human is their diverse and unique chemical composition, including content of numerous, specific biologically active substances. In the article, the selected biological and medicinal properties of bee products, such as: honey, royal jelly, pollen, bee bread, propolis and bee venom, were discussed. They are employed especially in the food industry, but also in the cosmetic and pharmaceutical sectors, and in medicine.
      KEY WORDS: honey, royal jelly, pollen, bee bread, propolis, bee venom
  • 38 Processed Meat Products, Ripening in the Sunlight of the Podlasie Region – Ewelina Węsierska


  • 41 Safety of Rubber Articles Intended to Food Contact. EU Legislation – Marzena Pawlicka, Andrzej Starski, Jacek Postupolski
    • The article discusses the types of elastomers, including silicone rubber and thermoplastic elastomers used in the production of food contact articles. It presents the current state of the law in the field of elastomeric articles intended to come into contact with food and highlights what tests should be performed to ensure the health safety of such products.
      KEY WORDS: food contact materials and articles, elastomers, rubber, thermoplastic elastomers (TPEs), overall migration, specific migration


  • 40 Polagra-Tech 2014 Fair
  • 44 Business Information