Contents 2/2010

Okładka "Przemysł Spożywczy" nr 2/2010ECONOMY

  • 2 Union Grands for Food Industry in Poland – Michał Jaworski, Karolina Kaptur
    • The article presents potential grant opportunities for highly innovative projects and goal-oriented projects, including R&D works and implementation of their results in the company applying for grant, within measures 1.4-4.1 and 4.4 Operational Programme Innovative Economy (OP IE). In particular, the article includes information on following steps and procedures in the process of grant application, starting from the choice of appropriate aid measure, preparation and submission of grant application, till the moment of signing grant agreement. General principles of applying for EU funds are presented, including the type of projects eligible for co-financing, success factors increasing grant probability, potential grant values, as well as key limitations and exclusions in grant applications. Some practical information for applicants, including grant application submission and projects evaluation process, are also included.
      KEY WORDS: grant, innovation, research and development, food processing industry

TECHNICK – TECHNOLOGY

  • 8 Microbiological Quality of Food in Poland – Bożena Windyga, Halina Ścieżyńska
    • The paper discusses importance of the presence of pathogenic bacteria in food, providing the minimum conditions for their development. Presented is the epidemiological situation in the field of food poisoning and infections in recent years in Poland. The results of monitoring, carried out by the laboratories of the State Sanitary Inspection, the presence of Salmonella and Bacillus cereus in selected foods, and the general contamination as well as colony count of Enterobacteriaeae of pasteurized milk are also presented
      KEY WORDS: microbiological quality, food poisoning, pathogenic bacteria in food
  • 12 On-Line Analytical Techniques in Food Production – Aleksander Siger, Krzysztof Dwiecki, Jarosław Czubiński
    • In the process of food production it is very important to monitor the parameters on the production line, which directly affects the quality of the inished products. Analytical techniques used for evaluation and quality control of raw materials, intermediates (semi-finished products) or finished products require continuous improvement. Fast data gathering from analysis directly affects the optimization, efficiency and security of food production. Therefore, the application of analytical systems operating on-line in recent years become increasingly important.
      KEY WORDS: on-line systems, UV-Vis, NIR, fluorescence, Biosensors
  • 22 Production of GM Plants – Accomplished Facts – Krzysztof L. Krzystyniak
    • Safety of genetically modified (GM) food and feed is defined within the framework of the Regulation (EC) No. 1829/2003, and Directive (EC) 2001/18/EC on the deliberate release of GMOs into the environment. Nevertheless recent years have seen a number of illegal releases of GM crops that were not approved for human consumption or in some cases even for commercial planting. These unapproved GMO releases are affecting social confidence. The possible occurrence of unintended or unexpected events in agriculture industry of GM plants can be eliminated or restricted.
      KEY WORDS: genetically modified plants, food safety, risk factors, GMO legislation, transgene admixture, transgene dispersal
  • 26 GMO Detection in Food – Marcin Schmidt, Agnieszka Olejnik-Schmidt
    • GMOs’ approval for commercialization has caused public debate on the consumers’ freedom of choice to purchase GMO-derived products or not. To protect the consumers’ freedom of choice GMO labeling regulations were issued. To make sure the successful enforcement of the GMO labeling, specific and reliable techniques had to be developed. Protein and nucleic acid-based detection techniques have been exploited, such as ELISA, lateral flow strip, and PCR. The GMO-detection process starts with acquirement of representative sample, which has to be reduced to a laboratory and analytical size. The latter one is used for GMO detection or its quantitative analysis. Requirements for the whole process are issued in proper standards and regulations.
      KEY WORDS: GMO, sampling, qualitative analysis, quantitative analysis, standards
  • 34 Methods of Quality Evaluation of Fats Used for Frying – Anna Wątroba, Krzysztof Krygier
    • The aim of this work was to systematize and update knowledge of methods of quality evaluation of fats use for frying. Laboratory methods based on physical as well as chemical changes of fats, and rapid tests being their completion were considered. At the end of the paper guidelines and regulations in different countries on fat use for frying were tabulated.
      KEY WORDS: frying, quality evaluation, physical and chemical methods, rapid tests
  • 37 Personnel Hygiene in Food Production – Joanna Piepiórka, Iwona Wojtasik-Kalinowska
    • According to current legal regulations in Poland, every food producer, without consideration on size, profile and production nature, is responsible for safety and nutritional quality of products. The basic principles of hygiene must be assured during whole production process to fulfill those requirements. These conditions are connected with Man is the weakest point in hygiene assurance during food processing.
      KEY WORDS: hygiene, personnel, GHP, cleaning, disinfection
  • 42 Lubricants in Respect to Food Safety. Part I – Radosław Sutkowski
    • The food contamination by a little quantity of lubricants can be a real problem in food processing. The risk of perils of brand damage and reduction in productivity can be a consequence of contamination by toxic lubricant ingredients. The presence of lubricant in machine used in food sector is inevitable. The lubricant for use in food industry should be non-toxic and harmless for human health. There are three very important factors, which affect safety from lubrication point of view: the type of lubricants used in a factory, the way the machine is designed and the application of the quality management systems. The article contains the examples of solutions that ensure the necessary food safety level and the information that allows to choose the food grade lubricants. The article takes into consideration the conditions of production such as: low temperature, high temperature, humidity, concentrated aggressive substances (washing), dustiness. The study presents the law regulations concerning food grade lubricants – USDA H1. The article contains the examples of the documents, in enterprises using ISO 9001:2001 management quality systems, concerning lubricants.
      KEY WORDS: lubricants, food safety, food contamination
  • 45 Cadmium in Foodstuffs – Purposefulness to Decrease Limits – Maria Wojciechowska-Mazurek, Monika Mania, Krystyna Starska, Małgorzata Opoka
    • Statistical processed data derived from the domestic (2004-2008) and other the EU member states monitoring studies, related to existing contamination of foodstuffs of plant origin with cadmium, were compared with highest permitted levels stated in Regulation (EC) 1881/2006, amended by Regulation (EC) 629/2008. Health hazards caused by food contamination with cadmium were discussed in light of the recent opinion of the European Food Safety Authority issued in January 2009 and purposefulness of decreasing some of the prevailing limits.
      KEY WORDS: cadmium, heavy metals, toxicity of cadmium, contamination with cadmium, intake of cadmium with foods

EVENTS

  • 49 Food and Feeding in XXI Century
  • 50 Poland – Union – World
  • 52 Business Information