Contents 7/2008

przemysł spożywczy okładka nr 7/2008


  • 2 Safety Guarantee in Food Supply Chain – Bogusław Śliwczyński
    • In the paper, the complex assumptions of creating the traceability system for food products within the frames of Traceback Project, implemented by the Institute of Logistics and Storage under 6 EU Framework Programme (priority 5 – Food Quality and safety – Integrated System of Traceability of Food Products in Supply Chain) were presented. The requirements of product traceability in the inter-modal supply chains were developed – according to the Project assumptions – by the requirements concerning safety and quality standards in processes of certification on compliance with the traceability requirements and the requirements of organization and flow of data for the needs of managing in case of crisis situation.
      KEY WORDS: traceability, supply chain, distribution, product safety


  • 10 The World Standardization of Agricultural Products – Stanisław Tyszkiewicz
    • The major information referring to the state, aims and conditions of the world\standardization of perishable food, as driven by the United Nations Economic Commission for Europe UNECE was presented. A development of standards concerning unprocessed meat in a form of carcasses and trade elements was discussed. The methods of improving the code system of information on meat origin and its evaluation was described. Targeted and important information for consumers on food quality, recorded in the form of numerical code according to the UNECE standards should be actually included into the United Nations System of Products and Service Codification UNSPSC which is now found under development . This system is expected to facilitate world trade of common goods via Internet.
      KEY WORDS: standardization, agricultural products, perishable food, commercial quality, coding, Internet, globalization of trade


  • 15 Distribution – Changes in Trade in Foods in Poland – Urszula Kłosiewicz-Górecka
    • Over the recent 2-3 years, retail trade of foods in Poland has entered the stage of dynamic structural transformations, being manifested in the processes of consolidation among foreign trade chains, integration of domestic trade companies, new developmental strategies adopted by foreign and domestic chains as well as in development of private brands. The mentioned changes have been discussed in this article.
      KEY WORDS: retail trade of food, big-area networks


  • 20 Neuromarketing and Activity on Food Market – Henryk Mruk
    • Neuromarketing employs the knowledge on human brain functioning to increase efficiency of marketing activities. Results of new research prove that consumers’ behaviors are mainly emotional and only on limited scale, rational. Knowing neuromarketing rules, one can build competitive domination on food producers’ market.
      KEY WORDS: neuromarketing, consumer behaviour, food market


  • 24 Foreign Trade of Meat Products – Danuta Rycombel
    • Due to easier access to the EU market and transaction prices higher in the EU, the revenue on exports of livestock, meat and process meat rapidly grew. At the same time there was a bulk increase in imports (mainly pork) however it lagged much behind the growth of exports. The share of UE-27 was very high in the case of both exports (88%) and imports (96%). The positive balance of Polish trade in livestock, meat products, beef and chicken meat with the EU increased while in the case of pork a deficit was reported.
      KEY WORDS: export, import, meat products


  • 29 Pest Control – Jolanta Kowalska, Ewa Majewska, Norbert Wszoła
    • Pests are one of the most severe – but ignored by many manufactures – threat for food production. They can be a reason for physical, chemical and biological contamination. Introducing continuous and efficient monitoring as well as fighting pest in production process are – according to „Codex Alimentarius” – essential to maintain safe food products. Identification and pest control should be planned and described during the process of GHP development and implementation.
      KEY WORDS: monitoring, food safety, pests, production hygiene


  • 35 Cooling, Ventilation and Stirring of Grain, Stored in Silos – Przemysław Bochat
    • The contemporary storage site and the storage technology have to consider threats of the increase of biological and enzymatic activities in the grain mass. The consequence of those processes can be the mass decline, the loss of sprouting abilities, the grain overheating, a gluten break-down, a mold growth, the grain decay and infestation, odors arising and intensified ferments activity causing the grain quality loss. To eliminate these hazards, the recently used storage bins are applying processes such as cooling, ventilation or grain stirring more and more often.
      KEY WORDS: storage, grain, silos, cooling, stirring, ventilation


  • 38 Chemiluminiscence as Analytical Metod – Arkadiusz Szterk, Piotr P. Lewicki
    • Various types of chemiluminescent reactions are described. Applications of chemiluminescence in analysis of substances of food interest are surveyed. The advantages, disadvantages and prospects for chemiluminescence assays are discussed. Specific applications in the determination of N-nitroso compounds, sugars, food oxidants, hormonal anabolics and metabolites, metals and other compounds, being interesting from food point of view are discussed. Possibilities and detection limits of the selected analyzed food components in chemiluminescent reactions are also evaluated.
      KEY WORDS: chemiluminescence, analysis of components of food