Content 11/2023

The article presents changes in the meat consumption in the European Union countries in 2010-2021 and self-sufficiency rates in meat in 2019-2021. Food Balance Sheets of the Food and Agriculture Organization of the United Nations were used to assess changes in meat consumption. The directions of changes in meat consumption in EU countries are usually similar. However, the level of consumption of different types of meat varies greatly. This is mainly due to economic and non-economic factors, primarily geographical and cultural factors, which determine the main directions of meat production. In all EU-27 countries red meat consumption is much higher than recommended by International Agency for Research on Cancer. The obtained results are used to monitor progress towards a transition to ahealthier and more balanced diet. Only Spain, Netherlands and Ireland are self-sufficient in all types of meat.

KEYWORDS: meat, consumption, self-sufficiency, European Union

Under EU law, food processing plant operators must implement and maintain procedures based on the HACCP principles. The key element, the heart of the system, is implementing the first principle hazard analysis (HA) – identifying each significant hazard and assigning it acontrol measure, i.e. a method of action that prevents it from exceeding an acceptable level. Nevertheless, correctly implementing all seven principles is crucial for the system to operate effectively. The second principle of the HACCP system is called the Identification of critical control points.This very general name does not reflect all the actions required in its implementation. This article details the procedure for implementing HACCPPrinciple 2, focusing on the semi-quantitative risk assessment procedure.

KEYWORDS: risk assessment, general control measure, specific control measure, CCP, oPRP, PRP

The rapid detection and identification of microorganisms found in food is the main goal for microbiology laboratories. In recent years, classical methods of microbiological analysis have been supplemented with modern analytical and molecular methods. This article discusses the following methods: fluorescence in situ hybridization (FISH), PCR and RT-PCR methods, MALDI-TOF mass spectrometry and flow cytometry. The principle of operation and the selection of chromogenic media for their detection and identification of microorganisms in food products are also described.

KEYWORDS: identification of microorganisms, PCR, MALDI-TOF MS, flow cytometry, chromogenic microbial substrates

Vegetables are an important and indispensable component of ahealthy diet. However, it is important to be aware that they can carry pathogenic microorganisms for humans which cause many serious diseases. This paper discusses the microorganisms contaminating vegetables with particular emphasis on leafy vegetables. The pathways of vegetables contamination on all stages of production – “from field to table” are described. It points out the mistakes made during the cultivation of raw materials, such as the use of inadequate hygiene, contaminated irrigation water or improperly prepared organic fertilizers. Attention is drawn to the principles of prevention that should be taken to limit this phenomenon.

KEYWORDS: bacteria, mould, Salmonella, Listeria, good agricultural practice, climate change

The study analyzed the impact of various raw materials on the sensory characteristics of five types of craft beer. Individual characteristics of smell and taste were determined by the ranking method, which was carried out by a6-person trained sensory team. It has been shown that even asmall change in the raw material composition leads to large changes in the individual flavor and aroma notes of beer, which creates an almost unlimited possibility of creating different types of beer, e.g. sour beer, which has been particularly popular recently. It was also indicated that abetter way to produce it, instead of using the popular strain of Lactobacillus plantarum bacteria, is to use Lachancea yeast, which produces lactic acid, instead of the Saccharomyces cerevisiae yeast popular in brewing.

KEYWORDS: beer, hops, malt, yeast, unmalted additives, taste, smell, sensory characteristics