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1

Antagonistic effect of chosen lactic acid bacteria strains on Yersinia enterocolitica species in model set-ups, meat and fermented sausages

100%
Gomolka-Pawlicka M., Uradzinski J.
Polish Journal of Veterinary Sciences
|
2003
|
tom 06
|
nr 2
2

Antagonistic effect of chosen lactic acid bacteria strains on Salmonella species in meat and fermented sausages

100%
Gomolka-Pawlicka M., Uradzinski J.
Polish Journal of Veterinary Sciences
|
2003
|
tom 06
|
nr 1
The aim of this study was to determine of influence of 15 strains of lactic acid bacteria on the growth of 7 Salmonella spp. strains in model set-ups, and in meat and ripened fermented sausages. The investigations were performed within the framework of three alternate stages which differed in respect to the products studied, the number of Lactobacillus spp. strains and, partly, methodological approach. The ratio between lactic acid bacteria and Salmonella strains studied was, depending on the alternate, 1:1, 1:2 and 2:1, respectively. The investigations also covered the water activity (aw) and pH of the tested products. The results obtained are shown in 12 figures and suggest that all the lactic acid bacteria strains used within the framework of the model set-ups showed antagonistic effect on all the Salmonella spp. strains. However, these abilities were not observed with respect to some lactic acid bacteria strains in meat and fermented sausage. The temperature and length of the incubation period of sausages, but not aw and pH, were found to have a distinct influence on the antagonistic interaction between the bacteria.
3

Wpływ kwasu mlekowego na przeżywalność pałeczek Salmonellana powierzchni tuszki kurcząt

81%
Radkowski M., Zdrodowska B., Gomolka-Pawlicka M.
Medycyna Weterynaryjna
|
2018
|
tom 74
|
nr 02
The aim of this study was to determine the influence of different lactic acid concentrations on Salmonella bacilli in microbiological media and on the surfaces of chicken carcasses. For the contamination of samples the following strains were used: Salmonella Enteritidis, Salmonella Typhimurium, Salmonella Hadar, Salmonella Infantis and Salmonella Virchow. Each strain from each dilution was placed on nutrient agar without the addition of chemical substances (the control), and on nutrient agar with various amounts of substances were added 0.02%, 0.05%, 0.1%, 0.25%, 0.5%, 1%, 2% solutions of lactic acid. A concentration of up to 0.02% of lactic acid did not have a significant effect on the quantitative growth of Salmonella spp. Starting from the concentration of 0.1%, lactic acid completely inhibits the growth of all the studied strains of Salmonella. 150 samples from broiler chicken breasts were immersed for 2 minutes in 80 ml of Salmonella suspension containing 107 CFU. The samples were then transferred to sterile beakers with 250 ml of 2% and 5% solutions of lactic acid for a period of 5 minutes. Compared to the control, at a lactic acid concentration of 2% the number of Salmonella reductions ranged from 0.18 to 1.21 log. At the lactic acid concentration of 5%, the number of Salmonella, compared to the control, reductions ranged from 2.69 log to 3.67 log. From the conducted tests it can be concluded that it is possible to reduce the number of Salmonella bacilli on the surfasses of chicken carcasses through lactic acid concentrations of at least 2%.
4

Jakość mikrobiologiczna tradycyjnych wędzonek surowych

81%
Migowska-Calik A., Gomolka-Pawlicka M., Uradzinski J., Lachowicz T.
Medycyna Weterynaryjna
|
2013
|
tom 69
|
nr 10
Three traditional raw smoked meat products: Kump Nadbu¿añski, Kumpia Wieprzowa and raw smoked ham from a Masurian butcher, all manufactured in the north-eastern part of Poland, were examined. A total of 75 samples were examined in 5 test series of 5 samples of each product. The total viable count (TVC), presence of Salmonella spp., Escherichia coli, Listeria monocytogenes and Staphylococcus aureus were identified in the tested samples. Sampling and the microbiological examinations mentioned above were performed according to the methodology specified in the Polish Standards. The average level of TVC in tested smoked meats varied (from 3.34 log cfu/g to 6.38 log cfu/g) depending on the type of product and the test series. It is worth mentioning that there were significant differences in the level of TVC in meat products of the same kind from different production batches: the most explicit differences were in Kump Nadbużański. None of the tested samples were positive for Salmonella spp., Escherichia coli and Staphylococcus aureus; however, Listeria monocytogenes was detected in two samples from one of the five series of studies of smoked ham from the Masurian butcher. This study indicates a minor role of the tested smoked meat products in the transmission of dangerous pathogens. Due to the small number of these specific product studies carried out in Poland, it is necessary to continue such testing.
5

Jakość i higiena miodu

81%
Wojtacka J., Gomolka-Pawlicka M., Liedtke K., Uradzinski J.
Medycyna Weterynaryjna
|
2014
|
tom 70
|
nr 12
In Poland, the quality and hygiene of honey, as a foodstuff of animal origin, is subject to the supervision of three state authorities: Veterinary Inspection, National Sanitary Inspection and Agricultural and Food Quality Inspection. The role of Veterinary Inspection consists in supervising the conditions of acquisition, storage and marketing of honey, as well as in constant monitoring aimed at the detection of illicit substance content. Owing to the peculiar character of apiculture, it is not always possible to completely adjust the process of honey production to the requirements which apply to the production of other foodstuffs under the common legal regulations. Therefore, proper supervision involves not only the enforcement of rules and orders, but also the assistance provided to honey producers in ensuring the safety of honey production and the hygiene of the product in order to protect the consumers.
6

Ozone as an alternative disinfectant - a review

81%
Wysok B., Uradzinski J., Gomolka-Pawlicka M.
Polish Journal of Food and Nutrition Sciences
|
2006
|
tom 15/56
|
nr 1
It is important for consumers that the disinfectants used in the food processing industry should ensure the quality and microbiological safety of food. It is also important that they should not endanger their health through toxic intermediate products. Consequently, a growth of interest has been observed in alternative disinfectants, including ozone. An ozone molecule, owing to split of the third atom of oxygen, is a strong oxidant and an effective agent in destroying microorganisms. It is used for disinfecting waste and drinking water as well as throughout the food processing industry. Ozone is used for disinfecting equipment, production areas and in the food industry.
7

Optimisation of the time of milk sample decontamination with 0.75 percentage cethylpirydinium chloride upon identification of Mycobacterium avium subsp. paratuberculosis

81%
Wiszniewska A., Szteyn J., Fus M. M., Gomolka-Pawlicka M.
Polish Journal of Veterinary Sciences
|
2004
|
tom 07
|
nr 2
8

Wplyw metod chlodzenia na stopien zanieczyszczenia tuszek drobiowych bakteriami rodzaju Campylobacter

81%
Wysok B., Uradzinski J., Gomolka-Pawlicka M.
Roczniki Instytutu Przemysłu Mięsnego i Tłuszczowego
|
2008
|
tom 46
|
nr 1
73-78
9

Jakość mikrobiologiczna tradycyjnych polskich wędzonek parzonych

81%
Migowska-Calik A., Gomolka-Pawlicka M., Uradzinski J., Lachowicz T.
Medycyna Weterynaryjna
|
2014
|
tom 70
|
nr 01
The aim of this study was to determine the microbiological quality of three traditional smoked cooked meat products: kindziuk, smoked loin, and smoked ham, manufactured in north-eastern Poland. The total viable count (TVC) and presence of Salmonella spp., Escherichia coli, Staphylococcus aureus, and Listeria monocytogenes were determined. A total of 5 test series of 5 samples of each product (n = 75) were performed. The average TVC ranged from 2.96 log cfu/g to 6.36 log cfu/g, depending on the type of product and the test series. There were significant differences in the TVC in the samples of smoked meat produced at different periods of time by the same manufacturer (i.e. samples representing different production batches of the same product). These differences were most notable in kindziuk. None of the samples was positive for Salmonella spp., Escherichia coli, Staphylococcus aureus, or Listeria monocytogenes. Our results attest to a satisfactory microbiological quality of smoked meats and confirm consumers’ positive opinion about the health safety of traditional domestic meat products. Nevertheless, significant differences in bacterial contamination of samples from different production batches suggest that the manufacturers of this type of meat products should take steps to ensure a higher quality of their products.
10

Biological and chemical hazards occurring in fish and fishery products

81%
Uradzinski J., Wysok B., Gomolka-Pawlicka M.
Polish Journal of Veterinary Sciences
|
2007
|
tom 10
|
nr 3
It is common knowledge that fish are a nutritious component of a human diet, as they constitute a valuable and desired source of protein and polyunsaturated fatty acids. However, they are likely to pose a risk to consumer health. The presence of pathogenic bacteria or their toxins, parasites, biogenic amines and toxins or chemical residues may be a causal agent of foodborne illnesses in humans, sometimes even with fatal effect. Usually, infections are a result of insufficient thermal treatment or consumption of raw fish dishes. There are also risk factors that cannot be eliminated by such treatments as cooking, salting or freezing.
11

Effect of chosen lactic acid bacteria strains on Staphylococcus aureus in vitro as well as in meat and raw sausages

81%
Gomolka-Pawlicka M., Uradzinski J., Wiszniewska A.
Polish Journal of Veterinary Sciences
|
2004
|
tom 07
|
nr 4
The present study was aimed at determining the influence of 15 strains of lactic acid bacteria on the growth of 2 Staphylococcus aureus strains in vitro as well as in meat and raw sausages. The investigations were performed within the framework of three alternate stages which differed in respect to the products studied, the number of Lactobacillus sp. strains and, partly, methodological approach. The study also considered water activity (aw) and pH of the products investigated. The results obtained are demonstrated in 5 diagrams. It was found that among 15 strains of Lactobacillus aureus investigated only one strain, Lactobacillus helveticus T 78, showed antagonistic effect on studied strains of Staphylococcus aureus both in vitro as well as in meat and raw sausages. Five other strains of Lactobacillus spp. displayed the antagonistic effect in vitro only. The temperature and incubation time of sausages, but also the type of sausage stuffing were found to have a distinct or slight influence, respectively, on the antagonistic interaction between the bacteria. However, this phenomenon was affected by neither aw nor pH.
12
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Toxins occurring in fish, Crustacea and shellfish - a review

81%
Wysok B., Uradzinski J., Gomolka-Pawlicka M.
Polish Journal of Food and Nutrition Sciences
|
2007
|
tom 57
|
nr 1
It is common knowledge that fish are a nutritious component of a human diet, as they constitute a valuable and desired source of protein and polyunsaturated fatty acids. Crustacea and shellfish, consumed chiefly for their high sensory values, also demonstrate a similar nutritive value as well as provide zinc that improves the functioning of the nervous system. Nevertheless, seafood are likely to pose risk to consumer’s health since they contain a variety of toxins. In addition, the risk is magnified by the fact that those toxins are usually thermo-resistant and cannot be eliminated by such treatments as cooking.
13

Ozonation as an alternative method of disinfecting knives for use in meat processing

81%
Uradzinski J., Wysok B., Bielicki Z., Gomolka-Pawlicka M.
Bulletin of the Veterinary Institute in Puławy
|
2005
|
tom 49
|
nr 4
14

Jakość mikrobiologiczna wybranych tradycyjnych polskich wędlin podrobowych wytwarzanych na terenie Pomorza

71%
Migowska-Calik A., Gomolka-Pawlicka M., Uradzinski J., Wojtacka J., Lachowicz T.
Medycyna Weterynaryjna
|
2014
|
tom 70
|
nr 11
The aim of the study was to determine the microbiological quality of three traditional offal meat products: Kashubian black pudding, black brawn (blutka) and liver sausages (léberka), manufactured in northern Poland. Samples were tested twice: immediately after purchase from producers and after storage under variable conditions (of fluctuating temperature: 24 h at 21°C ± 2°C and a further 3 days at 6°C ± 2°C). Total Viable Count (TVC) and the presence of Salmonella spp., Escherichia coli, Staphylococcus aureus and Listeria monocytogenes were determined. In total five series of tests were performed, and each of these 5 samples were examined, before and after storage, with regard to each type of product. Overall, 150 samples of sausages (75 before and 75 after storage) were tested. Total Viable Count (TVC) in the tested sausages fluctuated at an average level from 2.53 log cfu/g to 5.16 log cfu/g, depending on the type of smoked product as well as on the series of tests. There were significant differences in the level of TVC in samples of meats produced at different time periods by the same manufacturer (representing different production batches of the same product); these differences were quite evident in liver sausage (léberka). In any of the tested samples, both directly after purchase and after “4-day” storage, the presence of Salmonella spp., Escherichia coli, Staphylococcus aureus and Listeria monocytogenes was not detected. The storage of tested offal meat products did not result in statistically significant differences in mean values of TVC compared to those examined immediately after purchase (p > 0.05). The results of this study indicate that traditional Polish sausages made with offals manufactured in Pomerania region are safe and microbiologically stable during storage, despite the cold chain interruption. However, the differences in bacterial contamination recorded in liver sausage and black brawn originating from different production batches should be an indication for their manufacturers to take further actions in order to obtain final products with a lower degree of contamination.
15

Prevalence and antimicrobial resistance of Campylobacter isolates from poultry offals

71%
Wysok B., Wojtacka J., Wiszniewska-Laszczych A., Szteyn J., Gomolka-Pawlicka M.
Medycyna Weterynaryjna
|
2017
|
tom 73
|
nr 09
The aim of the study was to determine the presence of Campylobacter strains in poultry by-products and define antimicrobial resistance of isolates. In total, 400 samples were tested among which 300 included the liver, heart and stomach, and 100 samples represented the contents of the cecum. The samples were taken from chickens and turkeys in the slaughterhouse after evisceration. The prevalence of Campylobacter in chicken samples was 100% with regards to the contents of cecum and offal. The turkey origin Campylobacter strains were noted in 76% of the livers, 78% hearts and 82% gizzards. The samples of cecum contents were positive in 60%. Species analysis of the strains isolated showed C. jejuni as dominant. The estimation of sensitivity to antibiotics showed that Campylobacter strains were most frequently resistant to quinolones and tetracyclines. Resistance to ciprofloxacin was detected among 52.7% and 52.5% chicken and turkey origin strains. The same was noted regarding nalidixic acid, resistance to which was shown in 56% and 58.5% isolates, respectively. Regarding tetracyclines, the highest resistance of the strains from chicken and turkey was detected to doxycyclinum in 61.3% and 53.3% of isolates, respectively. However the highest sensitivity was showed to erythromycin, gentamicin and chloramphenicol. Only one C. coli strain from turkey offal was resistant to gentamicin. Simultaneously multi drug resistance was defined. The aimed studies showed that 62% of C. jejuni and 53.8% of C. coli strains from chicken offal were resistant to two or more agents. In turkey origin isolates MDR was detected in 54.7% of C. jejuni and 53.3% of C. coli strains.
16

Effect of storage of Rokpol chesse on volatile compounds profiles

61%
Karpinski P., Kruszewski B., Sobocinska M., Latkowska M., Gomolka-Pawlicka M., Obiedzinski M. W.
Polish Journal of Natural Sciences
|
2016
|
tom 31
|
nr 1
The aim of this study was to investigate changes of volatile compounds in Rokpol blue cheeseduring storage under different temperature conditions (4℃, 25℃, 35℃). Headspace solid-phasemicroextraction (HS-SPME) was used to isolate volatile compounds from the matrix and GC/MS wasused for compounds separation and identification. Received aroma profiles were showed in the analyzed cheese and statistical analysis were done based on the identified groups of compounds. Results were interpreted on the basis of principal component analysis and cluster analysis. The dominant group of compounds represented ketones. The largest decrease in quality in the profile of volatile compounds was observed during storage at 25℃. Profile of volatile compounds remainssimilar during the week in 4℃ and two days at 25℃
17

Ocena występowania plazmidowych genów zjadliwości spv oraz antybiotykooporność szczepów Salmonella izolowanych z mleka

61%
Wiszniewska-Laszczych A., Zdrodowska B., Wysok B., Szteyn J., Liedtke K., Gomolka-Pawlicka M., Wojtacka J.
Medycyna Weterynaryjna
|
2018
|
tom 74
|
nr 01
The aim of the study was to measure the frequency of occurrence of Salmonella spp. in raw milk, to identify their serotype, as well as to determine their antibiotic resistance and the presence of Salmonella plasmid virulence (spv) genes. Out of 300 bulk tank milk samples, 5.3% were contaminated with Salmonella spp. All strains isolated belonged to the serovar S enteritidis, as confirmed by serotyping and molecular methods. The presence of spv genes was determined by PCR. Spv genes were present, in different patterns, in all strains tested. SpvA gene was present in all isolates (100%), spvB in 56.25%, spvC in 62.5%, spvD in 75%, and spvR in 56.25%. Antibiotic resistance was evaluated according to the NCCLS recommendations. All isolates were sensitive to ciprofloxacin (CIP), gentamicin (GE), and chloramphenicol (CH). Thirteen strains were resistant to ampicillin (AMP), 8 to erythromycin (E), 1 to doxycycline (DO), and 1 to tetracycline (TE). Different frequency of occurrence of the spv genes in Salmonella strains isolated from raw milk demonstrates their high adaptability. As many as 87.5% of isolates showed resistance to at least one of the antibiotics tested.
18

Clostridium botulinum Spores Found in Honey from Small Apiaries in Poland

61%
Wojtacka J., Wysok B., Lipinski Z., Gomolka-Pawlicka M., Rybak-Chmielewska H., Wisniewska-Laszczych A.
Journal of Apicultural Science
|
2016
|
tom 60
|
nr 2
19

Częstotliwość izolacji Campylobacter spp. z klatek transportowych podczas transportu brojlerów kurzych do rzeźni

61%
Gomolka-Pawlicka M., Pastuszak-Frak M., Uradzinski J., Migowska-Calik A., Wysok B., Lachowicz T.
Medycyna Weterynaryjna
|
2014
|
tom 70
|
nr 02
The aim of the study was to determine the frequency of the occurrence of Campylobacter spp. on the surface of transport containers during various stages of the transportation of broilers to slaughterhouses located in north-eastern Poland. Sampling, sample preparation, and microbiological testing were performed according to the method given in Standard PN EN ISO 10 272-1: 2007. In the last day of the birds’ breeding cycle, 20 swabs were taken from internal surfaces of the crates: 10 in the first phase of transport (before loading the birds) and 10 in the second phase of transport, just before unloading the broilers at the slaughterhouse. The investigation concerned the transport of birds from 16 breeding cycles, from four farms, during nine consecutive seasons. A total of 320 samples were tested (160 were collected at the farms and 160 in three poultry slaughterhouses). The incidence of Campylobacter spp. in the first phase of transport depended on the time of the year and amounted to 7.5% in summer, 25% in spring and winter, and 35% in autumn. In the second phase of transport, the incidence significantly increased, and was the highest in summer and autumn (75%), slightly lower in spring (72.5%), and the lowest in winter (35%). An increase in the number of positive results compared to the results from the first phase of transport depended on the season, amounting to 67.5% in summer, 47% in spring, 40% in autumn, and 10% in winter Biochemical tests confirmed the presence of Campylobacter jejuni, and the results of a PCR analysis showed complete conformity with the results obtained in the biochemical tests. The results indicate a high incidence of Campylobacter spp. on the surface of transport containers, which is mainly due to inadequate hygiene of the cages brought to the farms on the day of the birds’ transport to the slaughterhouse. This highlights the need to apply the strictest hygiene regimes in farms and to improve the effectiveness of the cleaning and disinfecting of cages, regardless of the time of the year. Negligence in this area favors the spread of Campylobacter spp. among the birds just before the slaughter, which increases the risk of meat contamination.
20

Występowanie Campylobacter spp. w cyklu hodowlanym kurczat brojlerów w fermach północno-wschodniej Polski

61%
Gomolka-Pawlicka M., Pastuszczak-Frak M., Uradzinski J., Migowska-Calik A., Wysok A., Lachowicz T.
Medycyna Weterynaryjna
|
2015
|
tom 71
|
nr 04
The aim of the study was to determine the incidence of Campylobacter spp. in broiler chickens during the breeding cycle of 16 flocks from three farms (4 sheds) located in north-eastern Poland. Sampling, sample preparation, and microbiological tests for Campylobacter spp. were performed according to the Polish Standard PN-EN ISO 10 272 – 1: 2007. During the breeding cycle of each flock, 60 cloacal swabs and 63 samples from the internal environment of the chicken house (walls, farm equipment, shoes, clothing and hands of the workers, as well as feed and water) were collected. Samples were taken on day „0”, i.e. prior to the insertion of chicks, and at the end of the 3rd and 5th weeks of chickens’ life. The study was conducted over 9 consecutive seasons. A total of 960 cloacal swabs and 1008 samples from the internal environment of poultry houses were tested. None of the internal environment samples taken on day „0” was positive for Campylobacter spp., nor were the feed and water samples or those collected from the hands of the workers, regardless of the breeding cycle phase. However, in the 3rd and 5th weeks of the rearing period, Campylobacter spp. were isolated from 24.9% of cloacal swabs and from 19.8% of litter samples in 6 out of the 16 surveyed flocks. The frequency of isolation of Campylobacter spp. from those samples depended significantly (p ≤ 0.05) on the season and was the highest in the summer. Among the other samples from the internal environment, 0.4% were positive and came from 5 flocks. The presence of Campylobacter spp. was confirmed on all surveyed farms with frequency depending on the season, sample type, phase of the breeding cycle, and farm. This indicates the need for constant implementation of the highest hygiene regimes and rules of biosecurity throughout the production cycle of chicken broilers, regardless of the season.
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