Contents 2/2007

okładka Przemysł Spożywczy 2/2007

SCIENCE

  • 2 Allergonomics – Proposition of a New Branch of Science – Barbara Wróblewska
    • Recently, the science focuses on development of proteomics, genomics, cytomics, lipidomics, glycomics, nutrigenomics and metabolomics. The author indicates the need to set up a new branch of science – allergonomics. It should include a screening procedure where panels of allergic patients sera will be used for detection of binding between specific immunoglobulins of class IgE and proteins from „novel” food. Such strategy will require a collection of large serum banks based on well-characterized patients. The new approach will allow describing an unknown allergen epitopes. The paper describes some examples suggested by the FAO/WHO 2001 Decision Tree concerning ice-structuring protein derived from arctic fish, microbial transglutaminase, soybeans proteins (GMO and wild), α-amylase and Nangai nut with the use of human sera as a key step procedure in assessment of food allergenicity.

ANALYTICS

  • 6 Application of Molecular Biology Achievements in Food Microbiology – Robert Palka
    • The article discusses the development of the so-called quick microbiological methods, the aim of which is detecting microorganisms, e.g. in food. The article presents the most important used methods of molecular biology, that is PCR and its modification-the so-called Real-Time PCR which allowed to mark the product of PCR reaction in terms of quantity. The article also discussed the technique of molecular probes and RFLP as well as the method of specific and non-specific detection connected with Real-Time PCR products – the so-called genetic probes and the way they work, taking as a model one of them.

PRODUCTION HYGIENE

  • 10 Hygienic Design in Food Industry – Katarzyna Godlewska
    • The purpose of this article is to evaluate influence of various factors on efficiency of hygienisation. The hygienic design of equipment plays an important role in controlling the microbiological safety and quality of the manufactured products. Effective hygienisation is possible when construction of factory building prevent cross-contamination, surfaces are smooth and free from crevices, corners are not sharp, protrusions and shadow zones are absent. Equipment must be self-drainable to make it possible to remove all residues of product and chemicals. Design of hygienization in meat factory is discussed as an example.
  • 14 Hygiene in Manufacturing of Non-alcoholic Refreshing Soft Drinks. Cleaning and Disinfection of Processing Lines – Andrzej Gasik, Marta Mitek
    • Demands regarding non-alcoholic soft drinks are constantly increasing both in terms of quality and shelf-life. That is why, apart from optimal choice of raw materials and modern technology of manufacturing (the said aspects are discussed in detail in issue No 6 and 7 of Przemysł Spożywczy of 2005), strict hygiene rules must be observed. Hygiene of manufacturing process (cleaning and disinfection of processing lines) is one of the main elements in technology of non-alcoholic soft drinks owing to the fact, that lawfully accepted dose of preservatives in the process of manufacturing is not fully preventing growth of microorganisms.
  • 18 Methods to Remove Bacterial Biofilms from Solid Surfaces – Kamila Myszka, Katarzyna Czaczyk
    • Microbiological biofilm that forms on the abiotic surfaces is a source of hygienic threat. Microorganisms growing in microcolonies initiate complex mechanisms that protect the cells against antimicrobial factors. The biofilm structure, slower growth of the cells, secretion of extracellular polysaccharides and quorum sensing system are the major factors determining bacterial biofilm resistance to disinfectants. In the paper the methods of eliminating the bacterial biofilm from abiotic surfaces were characterized. The influence of abiotic surface porosity on initial stage of biofilm formation was also described.

PACKAGING

  • 24 Influence of Packaging Materials on Food Safety – Mirosław Bohdan

FOOD SAFETY

  • 28 New Tools Supporting Food Safety Programs – Waldemar Dzwolak
    • Some new concepts of food safety development are described in the paper. A main part of these concepts is Appropriate Level of Protection (ALOP) referred to public health goals. This goals must be translated into operational level by implementation Food Safety Objective (FSO), defining levels of food safety hazards during consumption, as well as Performance Objective (PO) describing hazard levels at steps before food is consumed. All hazard levels expressed as FSO and PO must lead to the ALOP. Achievement of FSO and PO is much easier if Performance Criterion (PC) is developed, which defines particular control measures necessary to control hazard levels in food. Furthermore, PC should be articulated as Process Criteria (PrC) describing parameters of control measures which are required to reach appropriate performance of PC. A supplementary tool supporting food safety programs is Microbiological Criterion (MC). This tool may be very helpful during validation and verification during system implementation.

ECONOMICS

  • 32 Cost of Quality in Food Industry Enterprise – Urszula Balon
    • Quality costs analysis is a very efficient tool of management that brings about a lot of profits to a food industry enterprise. The implementation of quality costs calculation lets to expose costs of the internal discordance as well as to evaluate the functioning of quality management system’s efficiency in the enterprise. There is a quality cost calculation model implemented in a food industry enterprise is presented in this paper.

MARKET

  • 38 The Most Valuable Polish Brands – Hanna Górska-Warsewicz
    • The increase of importance of the brand on the Polish market is connected with its functions guaranteeing the high quality of the product. The brand is the obligation of the producer that a determined set of functional benefits connected with composition described on the packaging and the nutritional value has the offered product. In the article results of the Third Ranking of the Most Valuable Polish Brand were introduced, published by Rzeczpospolita in cooperation of the company Ernst & Young and the market research agency ACNielsen. The special attention was given to detailed rankings in the scope of the strength of the brand, its prestige, the power, the perceived value and the perceived quality.