Contents 2/2008

Przemysł Spożywczy okładka 2/2008


  • 2 How to Look for the Place for New Products Efficiently? – Henryk Mruk
    • In the paper the methods of seeking market place for new products are discussed. The ways of market analysis, consumer opinions research and planning of consumer communications are described. A company should carefully plan the whole process of new product launch. It embraces an effort associated to deep market analysis, including the competitors’ offer. Research conducted among customers and correction introduced to original version are of big importance. Proper combination of promotion instruments is very important, as well as consistent and constant information delivered to the customers on advantages of a new product.
      KEY WORDS: new products, innovations, new product launch


  • 8 The Assurance of Food Safety in Case of Changing Job Market – Marek R. Zadernowski, Anna Zadernowska, Mieczysław Obiedziński, Ryszard Zadernowski
    • With Poland’s accession to the European Union, opened certain job markets and also gave rise to new possibilities of people economic migration. The lack of employees also affected the food industry. In this new situation on the job market, a basic problem for many owners is often to ensure the continuity of production, the financial liquidity of the company and the proper level of food safety as well. This paper analyses the problem of efficient management system operation, focusing on a solution, which ensures the stability of the food safety system.
      KEY WORDS: management systems, quality management systems, management, HACCP, personnel


  • 12 Food Texture. Part I – Selected Instrumental Methods – Agata Marzec
    • Selected methods of instrumental analysis of texture of food are described in the paper. Instrumental methods are generally limited to mechanical characteristics of food. Such instrumental profiling methods, as the mechanical and acoustic measurements, give in one test information about several parameters of texture. Comparison of sensory and instrumental data is provided.
      KEY WORDS: texture, food, instrumental methods


  • 16 Predictive Microbiology in Food Chain – Katarzyna Godlewska, Danuta Kołożyn-Krajewska
    • Risk assessment is a tool to estimate food safety. The aim of this paper is to analyse a chosen food chain „from field to table” and related potential hazards for human health. The material of the research is a feed production plant, a farm, a meat production plant and the distribution chain. Simulation of Salmonella growth in every element of food chain is done by available predictive microbiology software. On the basis of performed research it was observed that, if every operator in food chain work with food safety systems like GHP, GMP and HACCP, the possibility of foodborne infections are minimal.
      KEY WORDS: food chain, predictive microbiology, meat product


  • 16 Clean in CIP system. Contaminations Analysis and Choice of Cleaning and Disinfecting – Joanna Piepiórka
    • The aim of the study was to present active substances contained in cleaning and disinfecting agents use in CIP system in the food industry. The most important properties of those agents are enumerated as well as pros and cons for their use in food industry. The negative influence of cleaning and disinfecting agents on environment also is presented.
      KEY WORDS: CIP system, cleaning and disinfecting, active agents, environment protection
  • 30 Legionella Threatens the Employees of Food Industry – Danuta Majczyna
    • Growing in water supply pipes and air conditioning systems, bacteria of species Legionella sp. cause a risk for human health. Legionellosis is a serious threat mostly for people with a reduced immunity. High humidity and temperature in food processing factories, vast amount of organic substances available to bacteria, relatively low temperature of hot water and insufficient service of taps, shower roses, hoses etc. are all factors facilitating the Legionella sp. growth. Application of apartment building regulations concerning hot water to the food industry improves the microbiological quality of water and eliminates the risk of Legionella intoxication.
      KEY WORDS: Legionella sp., water, food industry
  • 36 Fundamentals of Effective Hand Washing – Waldemar Dzwolak
    • Hand washing as a preventive action of transmission of microbiological contamination was started by physicians in the beginning of XIX century. Since that time, in spite of very intensive science and technology development, hand washing in food manufacturing still is performed very seldom and in noncompliance with established procedures. In the paper some actual matters referring to hand washing by food industry employees are described. Microflora of hand skin is described and rules of social, hygienic and surgical hand washing are characterized. Additionally, some factors determining hand-washing effectiveness are presented. In the paper also are described typical noncompliances relating to hand wash which may decrease hygiene and food safety levels.
      KEY WORDS: hand washing, microflora of hand skin, hand washing effectiveness


  • 46 Administrative Procedure Code in Official Food Control – Maciej Taczanowski
    • The paper presents some aspects of inclusion of Polish Administrative Procedure Code in official food control. Among others, legal basis of administrative decisions issued by official food control agencies was described. It appears, that procedural rights and obligations in a given control case, treated as an administrative case, arise from two sources, namely Polish Administrative Procedure Code with general procedural provisions and food law with specific procedural provisions.
      KEY WORDS: official food control, Administrative Procedure Code