Contents 12/2009

okładka "Przemysł Spożywczy" 12/2009TECHNICS – TECHNOLOGY

  • 2 Food Adulteration from Ancient Times till Present Day – Wojciech Sawicki
    • The contemporary media constantly report about deteriorating food quality and compromised hygienic conditions in food processing plants. Customers often seem to recall the taste of certain delicacies eaten in their youth: deli meat from a local butcher, freshly-baked bread from the nearest bakery, home- -made candies or instant lemonade bought from street vendors. These memories are often followed by a nostalgic, sentimental thought ‘you cannot have food produced this way any longer’. A common belief is also shared that in former times food was always tasty, not contaminated, in other words, ‘genuine’. Yet, cases of food adulteration have been known, reported, described and prosecuted since ancient times.
      KEY WORDS: food adulteration, food law
  • 8 We Help the Better – a Interview Stanisław Kowalczyk from IJHARS – Agnieszka Górecka, Henryk Piekut
  • 12 Application of PCR Techniques for the Detection of Pathogens in Food – Piotr Walczak, Elżbieta Ołtuszak-Walczak, Dorota Merlak
    • Article illustrates application of PCR techniques for the detection of food borne pathogens in food samples with particular attention paid to the BaxQ7® system. Principles of operation of this system are presented as well as methods applied for detection of PCR products and verification of their specificity. System BaxQ7® allows detection of Salmonella sp., E. coli O157:H7, Listeria monocytogenes, Listeria sp., Enterobacter sakazaki, Campylobacter coli/jejuni/lari, Staphylococcus aureus as well as yeast and molds in different food products, substantially shortening time of analysis.
      KEY WORDS: PCR, foodborne pathogens, system BaxQ7
  • 16 Dietary Fiber – Health and Technological Benefits – Danuta Górecka
    • The epidemiologic research shows that dietary fiber has an important health benefits, especially in lowering cholesterol and glucose levels, promoting normal dejection, preventing and treating obesity and can help reduce the risk of cardiovascular disease and colon cancer. These physiological effects are dependent on dietary fiber quality and quantity and its functional properties. Intake of dietary fiber by adults may not be adequate to maintain good health and prevent disease. Dietary recommendations to increase consumption of high-fiber foods such as fruits, vegetables, whole grains and legumes should be broadly supported by enrichment of food products in dietary fiber. This article shows also the possibilities of using the fiber from fruits, vegetables, cereals and legumes for improving the quality of food and diet.
      KEY WORDS: dietary fiber, dietary properties of fiber, technological properties of fiber
  • 25 Enrichment of Food Products in Vitamins – Pros and Cons – Krystyna Nowak, Barbara Żmudzińska- -Żurek
    • In this paper, the reasons for the enriching of food in nutritional ingredients are introduced. The general characteristics of vitamins, which can be used as an enrichment product, their role for human organism and daily requirements are presented. The list of food products, which are enriched in vitamins is also presented. The loss of vitamins during technological processes, especially under the influence of light and temperature are discussed. A special attention is paid to discuss the advantages of vitamin enriched food products, and possibility of risks in respect to those modifications.
      KEY WORDS: vitamins, food additives
  • 30 Edible Films and Coatings – Formation and Use – Sabina Kokoszka, Andrzej Lenart
    • In the recent years, edible packagings based on biopolymers have received interesting attention. The recent reports pointed out the new applications often introduced to the food market. A growing interest in the edible films and coatings applied into food products has been observed in the past few years. This paper characterizes edible films and coatings, their function, and production and application in the food industry.
      KEY WORDS: edible coatings, biodegradable packaging

ECONOMY

  • 33 The Role of Leader in Company Management – Henryk Mruk
    • Efficient leadership lets the company to dominate on the food market. The leader is responsible for preparing and breaking in the company development strategy. To do it best he should form his leader skills and take care of his own, personal development. Also the important issue is to motivate employees to achieve company’s purposes. The knowledge of decision making tricks reduces the risk of company management in the food industry.
      KEY WORDS: leader, management, the role of the leader in management

EVENTS

  • 24 The 80th Jubilee of Lazur Dairy
  • 36 Notes about Books
  • 38 Poland-Union-World
  • 40 Business Information