Contents 11/2021

The article presents the level of available incomes, expenditures, including food expenditures and food consumption in households in Poland and by socio-economic groups (employees, farmers, self-employed persons, retirees and pensioners) in 2020. The analysis of food consumption in the discussed population groups in Poland allowed to determine the differences in the level of consumption of food products with a significant impact on human health, i.e. fruit, vegetables, milk and their products, as well as fish and seafood, differs from the dietary recommendations. A high share of energy obtained from the consumption of fats, a high level of consumption of red meat and its products, as well as low consumption of vegetables, fruit, milk and their products were found.

KEY WORDS: incomes, expenditures, food consumption, households, dietary recommendations

The aim of this paper was to evaluate the feasibility of applying thermal technics to control the degree of microbiological contaminations of poultry meat products. The samples of meat contaminated (in a controlled manner) with the Proteus mirabilis bacteria were studied. It was observed that with the growth of microorganisms on the surface, the radial temperature of meat products also increased. This observation could be the basis for the development of a diagnostic method using an active thermograph system which controls microbiology quality of food.

KEY WORDS: microbiological quality, thermography, Proteus mirabilis

Ionizing radiation used in food preservation includes gamma rays (Ɣ), X-rays and electron beams (EB). Food irradiation is a process in which packaged food is exposed to a fast electron beam, for example, for a short period of time. In the EU, the regulations for irradiation of food and its ingredients are not harmonized. In Poland, the only objectives of food irradiation may be the need to reduce the incidence of foodborne diseases, to prevent food spoilage, to extend shelf life or to remove organisms harmful to plants or to food of plant origin. The radiation treatment stage should be included in the HACCP plan implemented by the FBO and, like any other food preservation process, should not be considered a substitute for proper good hygiene practices.

KEY WORDS: food safety, ionizing radiation, radiation sources, legal aspects, food preservation

In the article, the advantages of moderate beer consumption and the health benefits resulting from the presence of polyphenolic compounds in beer were presented. The sources of polyphenols in beer, their properties and importance in the prevention of civilization diseases, durability and sensory as well as physicochemical quality of the finished product were described. The total polyphenols content in selected samples of beer and alcoholic beverages was determined using the spectrophotometric method with the Folin-Ciocalteu reagent. On the basis of the obtained results, dark beers and then – strong beers, were indicated as a potential source of biologically active compounds in the diet, taking into account moderate beer consumption.

KEY WORDS: polyphenols, beer, alcoholic beverages, moderate consumption of beer

Hemp seeds, edible fruits of Cannabis sativa L. var. sativa, due to their nutritional value and multidisciplinary potential of for its use in pharmaceutical, cosmetic and food industries and also as a marketing factor induce high expectations among both consumers and producers. Hemp is also very popular among scientist and one of the latest researches concerns the effect of hemp extracts: delta-9-tetrahydrocannabinol (THC) and cannabidiol (CBD) on the hedonic quality of food and food preferences. Hemp products currently used in the food industry include seeds, seed oil, hemp seed flour and defatted hemp seeds. These are raw materials that a long history of safe consumption in the European Union has been proven. Doubts arise when using hemp derivatives, in which the concentration of bioactive compounds, mainly CBD, is higher than in the plant: extracts and products containing them. This review discusses the health-promoting properties of Cannabis sativa L. var. sativa, characterizes hemp products in terms of their impact on food perception, and presents selected studies on the use of hemp in food design.

KEY WORDS: hemp, Cannabis sativa L. var. sativa, cannabidiol (CBD), food products

In the design of food packaging, the integration of environmental aspects and circular economy has been increasingly observed. The answer to the goals of sustainable development is the creation of the so-called sustainable packaging, i.e. a product that is safe throughout its life cycle, manufactured and recycled or biodegradable in a way that is beneficial for the natural environment. At the same time, packaging should support sustainable food economy. This goal is achieved by modern packaging systems, including active and intelligent packaging. However, there is still a need to assess the environmental impact of different packaging materials/systems to facilitate the decision on more environmentally friendly food packaging.

KEY WORDS: sustainable packaging, active packaging, intelligent packaging