Wyniki wyszukiwania - Biblioteka Nauki

1

Higiena żywności w Kodeksie Żywnościowym

100%

Skrzyńska A.

Przemysł Spożywczy

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2004

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tom T. 58, nr 2

40-41

PL

Komisja Kodeksu Żywnościowego (KKŻ) to międzynarodowa organizacja odpowiedzialna za wdrażanie Wspólnego Programu FAO/WHO ds. Norm Żywnościowych powołanego w celu ochrony zdrowia konsumentów i wprowadzenia ułatwień w handlu międzynarodowym żywnością.

2

Residues of nitrites and nitrates in selected meat products examined in Poland within the framework of sanitary-hygiene supervision in 1996

100%

Michalski M. M.

Bulletin of the Veterinary Institute in Puławy

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1997

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tom 41

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nr 2

EN

Nitrite and nitrate residues measured in veterinary laboratories and in the Department of Hygiene of Food of Animal Origin, National Veterinary Research Institute are summarised. Measurements were done according to Polish Standards. Mean nitrate and nitrite concentrations (13380 samples) ranged from 15.0 ± 10.6 to 49.9 ± 71.0 μg/kg, and from 15.5 ± 15.5 to 64.1 ± 38.7 μg/kg, respectively. The residue limit (125 mg/kg) was exceeded in 3.3% of examined samples.

3

Production of enterotoxins by Staphylococcus aureus isolated from sheep milk

100%

Holeckova B. , Kalinacova V. , Gondol J. , Fotta M. , Holoda E. , Belickova E.

Bulletin of the Veterinary Institute in Puławy

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2004

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tom 48

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nr 1

4

Growth abilities and enterotoxin production of Staphylococcus aureus strains in herby cheese

100%

Akkaya L. , Sancak Y. C.

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tom 51

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nr 3

EN

Staphylococcus aureus reference strains, producing A, B, C, and D enterotoxins, were individually or as mixture inoculated at the rate of 10⁵ cfu/mL into 10 herby cheese samples, experimentally produced from pasteurised or raw milk. The growth rates and enterotoxin production abilities of the strains were examined during the 90 d ripening period. During the ripening, S. aureus, aerobic mesophilic and lactic acid bacteria, aw, pH, acidity, salt levels, and A, B, C, and D enterotoxins were examined at 11 different periods. The level of S. aureus in cheese samples produced from pasteurised milk decreased regularly after 15 d, and on the 90th d was reduced to log 2 cfu/g. In cheese made from raw milk, the S. aureus levels at the beginning of the ripening period increased up to 10⁷ cfu/g, and then decreased to the starting level on the 90th d of the ripening. Throughout the ripening period, enterotoxin A was observed in the curd stage in pasteurised cheese samples inoculated individually with toxin A producing strain. Enterotoxins A, B, C, and D were observed on the third day in pasteurised mixed cheese inoculated with the mixture of 5. aureus strains. Enterotoxin C was observed in cheese inoculated with toxin C producing strain on the 15th d. No enterotoxin was observed in cheese samples made from the raw milk during the processing until the end of the ripening period, and the pH levels did not drop compared to those of pasteurised cheeses.

5

Biogenic amines in ewe's milk lump cheese and bryndza

100%

Dicakova Z. , Dudrikova E. , Cabadaj R.

Bulletin of the Veterinary Institute in Puławy

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2004

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tom 48

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nr 1

6

Effect of natural pigment of Monascus purpureus on the organoleptic characters of processed cheeses

100%

Baranova M. , Mal'a P. , Burdova O. , Hadbavny M. , Sabolova G.

Bulletin of the Veterinary Institute in Puławy

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2004

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tom 48

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nr 1

7

Content of natural phosphorus and added polyphosphates in mechanically separated meat [MSM] and meat products produced with added MSM

100%

Michalski M. M.

Bulletin of the Veterinary Institute in Puławy

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2000

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tom 44

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nr 2

EN

This work aimed to measure the content of total phosphorus in mechanically separated meat (MSM) and in meat products comprising MSM. Eighty six samples of MSM (57 swine and 29 bovine samples) were used. Mean total phosphorus contents (x ± SD) in MSM from this samples were 0.263 ± 0.168 % and 0.33 ± 0.193%, respectively. Mean phosphorus concentrations in sausages and meat pie were 0.193 ± 0.041% and 0.164 ± 0.01%, and the contents of the phosphorus calculated as added were 0.166 ± 0.01% and 0.028 ± 0.014 %, respectively. The content of phosphorus in MSM depends on the sort of the raw materials used for the retrieval.

8

Effect of sodium lactate used alone or in combination with lysozyme on the physico-chemical and microbiological properties of steamed sausage stored under the refrigeration

100%

Malicki A. , Jarmoluk A. , Bruzewicz S.

Bulletin of the Veterinary Institute in Puławy

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2004

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tom 48

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nr 1

9

The impact of environmental stress on Listeria monocytogenes virulence

84%

Walecka E. , Molenda J. , Bania J.

Polish Journal of Veterinary Sciences

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2009

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tom 12

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nr 4

EN

Listeria monocytogenes, a significant food-borne pathogen, must defy a variety of conditions encountered in the food environment and during the infection process. In reaction to adverse conditions, the bacteria significantly change their metabolism, inducing a stress response which is mediated by a range of alternative sigma factors. The extent of the response to stress was shown to vary in the L. monocytogenes population. According to recent evidence a major L. monocytogenes alternative sigma factor, designated sigma B (σB), regulates some virulence genes in response to stress, which supports an older hypothesis that stress-resistant strains should be more pathogenic. The induction of σB-dependent genes may also be important from the point of view of food hygiene. It seems that stress response activation can paradoxically enhance resistance to agents used in food preservation. Therefore, monitoring the expression of σB-dependent genes can serve as a useful marker to assess the innate resistance of L. monocytogenes strains. This knowledge will allow the design of new methods with sequential preservation steps that could inactivate the bacteria without inducing their stress response.

10

Propozycja. Rozporzadzenie Parlamentu Europejskiego oraz Rady w sprawie higieny produktow zywnosciowych

84%

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2001

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tom 10

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nr 1

40-55

11

Wazne dla producentow mleka - uwarunkowania sanitarno-weterynaryjne

84%

Pasko J.

Biuletyn Informacyjno-Handlowy. Ośrodek Doradztwa Rolniczego Boguchwała

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1999

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nr 01

6

12

Zarządzanie bezpieczeństwem żywności w transporcie

84%

Choroszy K. , Tereszkiewicz K.

TTS Technika Transportu Szynowego

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2013

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tom R. 20, nr 10

2175--2182, CD

PL

Zadaniem transportu żywności jest dostarczenie w odpowiednich warunkach higienicznych oraz jakościowych nienaruszonego gotowego produktu. Postępowanie to regulują zasady GHP oraz GMP, a także szereg norm i rozporządzeń branżowych. Przedmiotem artykułu jest opis procedur i zasad transportu i odbioru pieczywa. Omówione zostały szczegółowe procedury wewnętrzne dotyczące bezpieczeństwa i jakości pieczywa podczas transportu, odbioru i rozładunku. Przedstawiony model praktyczny pochodzi z materiałów wewnętrznych dyskontu spożywczego.

EN

The task of food transport is to supply intact finished product in appropriate hygienic and qualitative conditions. This procedures are regulated by rules of GHP and GMP, as well as several industry standards and regulations. The article is a description of the procedures and rules of transport and acceptance of bread. There have been discussed detailed inner procedures of safety and quality of bread transport, acceptance and unloading. Presented model comes from internal materials of food discount store.

13

Evaluation of food storage racks available on the Polish market in the hygienic context

84%

Grzesinska W. , Tomaszewska M. , Bilska B. , Trafialek J. , Dziadek M.

Roczniki Państwowego Zakładu Higieny

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2018

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tom 69

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nr 1

EN

Background. Providing safe food products to the consumer depends on the material and technology used and adherence to hygienic practices, throughout the production process. The degree of microbial contamination of a surface is an important indicator of equipment cleanliness and effectiveness of cleaning and disinfection. Used material, construction solutions and quality of the applied devices also have an effect on hygienic status. Objective. The objective of the present study was to evaluate the influence of the design and construction material of selected food storage racks, available on the Polish market, on their hygienic status. Material and methods. The study was based on determination of the capability of microbial growth on the surface of the racks and the effectiveness of their cleaning. Microbiological cleanliness on the surface of the racks was monitored by the contact plates which are able to estimate the total number of microorganisms. Examination of effectiveness of cleaning was conducted by the use of ATP bioluminescence method. Results. This experiment has proven a significant influence of adopted construction solutions on the hygienic status of the examined racks. Presence of antibacterial layer and a choice of the appropriate construction material characterized by a low surface roughness impedes the microbial growth and increases the effectiveness of cleaning. Conclusions. Design solutions have significant impact on the hygienic status of shelves. Selection of a suitable material for the construction of racks can greatly reduce the possibility of the development of microorganism, despite the low efficiency of the cleaning. The application of antimicrobial coatings inhibits microbial growth.

PL

Wprowadzenie. Dostarczanie konsumentowi produktów spożywczych o jak najwyższej jakości, w tym bezpiecznych, uzależnione jest od wykorzystanych surowców, zastosowanej technologii oraz zachowania warunków higienicznych w całym procesie wytwórczym. Stopień zanieczyszczenia mikrobiologicznego powierzchni jest ważnym wskaźnikiem czystości urządzeń oraz prawidłowości procesów mycia i dezynfekcji. Wpływ na higienę urządzeń mają takie czynniki jak zastosowany materiał oraz rozwiązania konstrukcyjne, a także jakość wykonania urządzenia. Cel. Celem pracy była ocena wpływu konstrukcji i użytego materiału na jakość higieniczną wybranych regałów magazynowych, dostępnych na polskim rynku. Materiał i metody. W badaniu sprawdzono zdolność wzrostu drobnoustrojów (ogólna liczba drobnoustrojów) na powierzchniach wybranych regałów. Czystość mikrobiologiczną na powierzchni regałów monitorowano za pomocą płytek kontaktowych do oznaczania ogólnej liczby drobnoustrojów. Oznaczenia wykonano zgodnie z normą PN-ISO 18593 Badanie skuteczności procesu mycia przeprowadzono z wykorzystaniem metody bioluminescencyjnego pomiaru ATP. Wyniki. Doświadczenie wykazało znaczący wpływ zastosowanych rozwiązań konstrukcyjnych na higienę ocenianych regałów. Badania wykazały istotny wpływ rodzaju regału na poziom zanieczyszczenia mikrobiologicznego odnotowanego na powierzchni roboczej regałów oraz na powierzchni połączeń półek ze słupkami nośnymi. Analiza statystyczna wykazała, że w przypadku każdej z prób rodzaj regału miał wpływ na osiągnięte wyniki. Wnioski. Rozwiązania projektowe mają istotny wpływ na higieniczną jakość półek. Dobór odpowiedniego materiału do budowy regałów może znacznie ograniczyć możliwość rozwoju mikroorganizmów, pomimo niskiej efektywności czyszczenia. Zastosowanie powłok antybakteryjnych hamuje wzrost drobnoustrojów.

14

Maksym Nikonorow - w 10 rocznice smierci

84%

Kubica J. F.

Roczniki Państwowego Zakładu Higieny

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1995

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tom 46

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nr 3

213-215

15

Tetracycline concentrations in blood and milk of cows following intrauterine treatment of acute or subacute-chronic endometritis

84%

Hajurka J. , Nagy J. , Popelka P. , Rozanska H. , Sokol J. , Cabadaj R. , Hura V.

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nr 2

16

Tetracycline residues in cows milk after intrauterine administration

84%

Nagy J. , Hajurka J. , Rozanska H. , Popelka P. , Sokol J. , Cabadaj R. , Hura V.

Bulletin of the Veterinary Institute in Puławy

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2001

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tom 45

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nr 2

EN

The aim of the studies was the evaluation of relationship between the tetracycline residue levels in milk of cows treated intrauterinary with different doses of tetracycline and clinical form of endometritis. Six cows were treated by intrauterine route with pessaries containing tetracycline hydrochloride. The cows in group 1 (n = 3) were affected with acute endometritis, and the cows in group 2 (n = 3) by chronic endometritis. The animals were treated with Tetramykoin supp. uter. ad us. vet. (Léčiva, Praha, Czech Republic) at a dosage of 3g/cow (group 1), and 2g/cow (group 2). Milk samples were collected before treatment and at 12-h intervals for 144 h. The samples were analysed by the high-performance liquid chromatography method with solid phase extraction. The mean concentrations of tetracycline in milk 12 h after treatment were 227.7 μg.1⁻¹ in both groups. The tetracycline residues reached their maximum mean concentrations 24 h after the treatment (276.4 μg.1⁻¹, and 369.6 μg.1⁻¹, for group 1 and 2 resp.). Residues of 13.7 μg.1⁻¹ were detected in group 2 at 108 h. At 120 h the mean concentrations were 33.1μ g.1⁻¹ for group 1 and zero for group 2. No residues were detected after 144 h.

17

Microbiological quality of Polish edible offals processed meat products during storage: influence on N-nitrosamines content

84%

Domanska K. , Rozanska H.

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nr 1

18

Comparative evaluation of analytical techniques to quantify malondialdehyde in broiler meat

84%

Marcincak S. , Sokol J. , Turek P. , Rozanska H. , Dicakova Z. , Mate D. , Popelka P. , Korim P.

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nr 2

19

Effect of various concentrations of salt and heating on Streptococcus faecalis in canned ham

84%

Michalski M. M.

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tom 39

|

nr 1

20

Prevalence of microscopic filamentous fungi in poultry processing plant and concentration of aflatoxin B1 and ochratoxin A in eggs

84%

Laciakova A. , Mate D. , Pipova M. , Pastorova B. , Laciak V. , Bakosova A.

Bulletin of the Veterinary Institute in Puławy

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2001

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tom 45

|

nr 1

EN

The composition of mycoflora in storage rooms, and other rooms in a poultry-processing plant, as well as on the surfaces of egg shells was observed. The concentrations of both aflatoxin B₁ and ochratoxin A were determined in the shell eggs at room temperature and humidity, at a higher temperature and humidity, and in the eggs previously contaminated by Aspergillus flavus. We found that there was a reciprocal correlation between the presence of microscopic filamentous fungi in the air and on the working tables (Cladosporium spp. 45.5%, Penicillium spp. 36.4%, Mucor spp. 9.0%). The penetration of mycotoxins through the egg shell was relatively low and the residue limit of aflatoxin B₁ allowed (5 μg.kg⁻¹) was not exceeded in any sample of egg tested. However, the residue limit of ochratoxin A (20 μg.kg⁻¹) was exceeded in one case.