Contents 2/2015

Przemysł Spożywczy 2/2015

TECHNICS – TECHNOLOGY

  • 2 Food Safety in Poland after the Accession to the European Union – Regina Wierzejska
    • Polish accession to the European Union and adoption of new regulatory requirements increased number of actions taken to improve the food health quality. It concerns, first of all, implementation of quality assurance systems by food business operators, and making aware the persons employed in production sector about this problem. This action results in the gradual improvement of the food safety, smaller quantity of food not fulfilling the sanitary requirements, and decreasing frequency of incidence of bacterial food poisonings. This paper presents the selected factors of the hygienic condition in the food sector in the last decade, mainly on the grounds of the data of Sanitary Inspection.
      KEY WORDS: food, safety, quality, control
  • 10 Bacterial Enzyme Preparations used in Food Technology. Part 1. Obtaining of Enzymes – Lidia Stasiak-Różańska, Stanisław Błażejak, Agnieszka Dmowska, Iwona Gientka
    • In the paper, the production of bacterial enzymes (intra- and extracellular) was discussed. The methods of obtaining bacterial enzyme preparations, the submersion method of culturing bacteria and separating the biomass from the liquid culture filtrates were described. The stages of isolation, purification and preservation of bacterial enzyme preparations that are employed in the food industry were characterized.
      KEY WORDS: bacteria, enzymes, bacterial enzyme preparations
  • 15 Disinfection and Active Substances. CIP Cleaning and Disinfection – Joanna Piepiórka-Stepuk, Sylwia Mierzejewska
    • Disinfection is a final step in the cleaning process ensuring safe conditions for food production. The method and the terms of its carrying out determine the effectiveness of this step. In the article, active substances in disinfectants which are used for cleaning in CIP systems were discussed. The most important characteristics of disinfectants were indicated. Their advantages and limitations of use were presented. Factors determining the effectiveness of disinfection were also discussed.
      KEY WORDS: disinfection, CIP stations, disinfect agents, active substances
  • 24 Quorum sensing role in Bacterial Biofilm Formation – Joanna Królasik, Anna Szosland-Fałtyn
    • Quorum sensing is a system of communication between microorganisms with participation of some chemical compounds, closely controlled by specific genes in response to high density of population. It plays an important role in the biofilm formation and functioning, which is a serious threat, inter alia, in the food industry. In the article, the communication systems in Gram-negative, Gram-positive bacteria and mixed populations were described. The role of quorum sensing mechanisms in the biofilm formation on abiotic surfaces was also discussed.
      KEY WORDS: quorum sensing, biofilm, Gram-negative bacteria, Gram-positive bacteria
  • 28 Analysis of Proteins and Amino Acids in Foods and Diet Supplements – Marta Dudkiewicz, Joanna Berłowska, Dorota Kręgiel
    • The modern quantitative methods used in the analysis of proteins and amino acids should be characterized by simplicity, a quick analysis time, high sensitivity, repeatability and at the same time as low as possible cost of analysis. This article provides an overview of the literature on the methods commonly employed in the determination of proteins and amino acids in foods and diet supplements. The paper contains a list of techniques based on both the measurement of nitrogen atoms (Kjeldahl method, Dumas method) and on spectrophotometry, utilizing specific properties of proteins. Particular attention was paid to modern systems based on IR spectroscopy. This article also presents the methods for amino acid composition in complex samples, which include the determination of amino acids in a free state as well as those ones found in the molecules of proteins or peptides.
      KEY WORDS: proteins analysis, amino acid analysis, dietary supplements, foods
  • 34 Gas Chromatography in the Detection of Food Adulteration – Anna Stój, Monika Pytka, Anna Wlazły, Bożena Sosnowska
    • The application of gas chromatography for detection of tea, coffee, wine, juice, spirit, oil, honey, milk, cheese and meat adulterations were presented in this paper. The volatile compounds after extraction or the non-volatile compounds after extraction and derivation were determined by gas chromatography. The mentioned comlub pounds are indicators of adulterations of food products. The data processing by chemometric methods shows the differences between the authentic and adulterated products.
      KEY WORDS: gas chromatography, food adulterations
  • 38 Cronobacter sakazakii in Food – the Methods for Detection – Agnieszka Nowak, Elżbieta Ołtuszak-Walczak
    • Cronobacter sakazakii is an opportunistic pathogen and is linked with life- -threatening infections in neonates. Powdered infant formula has been implicated as the vehicle of infection. According to the Commission Regulation 1441/2007, the absence in 10 g of C. sakazakii is recently required in dried infant formulae and in dried dietary foods for special medical purposes intended for infants below six months of age. The present paper describes reference method for detection of C. sakazakii in food. Modified and alternative methods, allowing the abbreviation of detection time of this pathogen, have been also described.
      KEY WORDS: Cronobacter sakazakii, reference method, alternative methods
  • 43 Minimally Processed Food of the Extended Shelf-Life. Microbiological Threats – Elżbieta Grażyna Daczkowska-Kozon, Alicja Dłubała
    • In order to meet nutritional consumers’ preferences, food producers increase the production scale and develop the range of minimally processed products. This increase is followed, unfortunately, by increasing number of foodborne infections related to that type of carriers, caused mostly by pathogenic bacteria such as Salmonella spp., enterohemorrhagic E. coli and L. monocytogenes and less frequently, by parasites and viruses. Diversity of threats to final product safety, with its possible sources related to either raw materials or processing environment, or both, makes that meeting the safety requirements becomes a great challenge to the food producers. The innovative non-thermal methods of food preservation as well the application of bacteriophages may become useful in ensuring the safety of food and in the struggle with pathogens.
      KEY WORDS: REPFED, „fresh-cut” produce, durability, pathogens

EVENTS

  • 47 Anuga FoodTec – conference
  • 48 Business Information