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1

Wysokie ciśnienia hydrostatyczne jako alternatywna metoda konserwacji żywności

100%
Jackowska-Tracz A.
Przemysł Spożywczy
|
2021
|
tom 75
|
nr 04
2

Znaczenie regulacji prawnych w zapewnieniu bezpieczenstwa genetycznie zmodyfikowanych organizmow do uzytku paszowego

63%
Tracz M., Jackowska-Tracz A.
Acta Scientiarum Polonorum. Medicina Veterinaria
|
2008
|
tom 07
|
nr 3
25-33
3
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
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Effects of high hydrostatic pressure on Campylobacter jejuni in poultry meat

63%
Jackowska-Tracz A., Tracz M.
Polish Journal of Veterinary Sciences
|
2015
|
tom 18
|
nr 2
Campylobacter jejuni inactivation by high pressure processing (HPP) in poultry meat (chicken breast) was investigated. The pressure was created by high hydrostatic pressure piston-cylinder food processor. Contaminated with C. jejuni (108 CFU g-1) samples of ground poultry meat were hermetically sealed in a polyamide-polyethylene bags and exposed to HPP for 9 different combinations of pressure (200 MPa, 300 MPa and 400 MPa) and time (5 min, 10 min and 15 min). Quantitative bacteriological analysis was carried out in order to determine the number of surviving C. jejuni cells. The obtained results showed that C. jejuni is relatively sensitive to high pressure treatment as compared to other food-borne pathogens. The loss of C. jejuni viability increased in a dose- and time-dependent manner. On the basis of the results, D-values were calculated. For reduction C. jejuni in poultry meat by 6 log units (6D-values), considered as sufficient for consumer protection, the application of 300 MPa for 8.73 min, or 400 MPa for 4.37 min is needed. The linear regression equations, which has been calculated on the basis of this study, allows to determine the degree of C. jejuni reduction in poultry meat for any selected duration of pressurization in a given pressure range.
4
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Prawa zwierząt a dobrostan zwierząt - potrzeba zmian w Kodeksie Etyki Lekarza Weterynarii

63%
Tracz M., Jackowska-Tracz A.
Życie Weterynaryjne
|
2022
|
tom 97
|
nr 04
5

Wysokie cisnienia hydrostatyczne jako metoda inaktywacji Campylobacter jejuni w zywnosci pochodzenia zwierzecego

63%
Jackowska-Tracz A., Tracz M.
Acta Scientiarum Polonorum. Medicina Veterinaria
|
2008
|
tom 07
|
nr 3
15-24
6

Znaczenie procesów fotokatalitycznych TiO2/UV, ZnO/UV i MgO/UV w inaktywacji czynników zakaźnych

51%
Bogdan J., Jackowska-Tracz A., Zarzynska J., Plawinska-Czarnak J.
Medycyna Weterynaryjna
|
2015
|
tom 71
|
nr 08
In hospitals, veterinary clinics and food processing plants, infectious agents have emerged that are increasingly resistant to applied drugs and disinfection procedures. Therefore, at present it is even more vital to develop and implement new, more effective methods of their inactivation. An example of the most recent solutions in this field is the application of photocatalysis. Among those processes of photocatalysis that have been most studied in the context of their ability to eradicate viruses, prions, bacteria and moulds are TiO₂/UV, ZnO/UV and MgO/UV, where, respectively, titanium dioxide (TiO₂), zinc oxide (ZnO) and magnesium oxide (MgO) are used as photocatalysts after they have been powdered into nanoparticles (NPs), whereby the ultraviolet radiation (UV) is used as an agent generating free radicals. Nano-sized oxides of titanium, zinc and magnesium are applied to create thin photocatalytic films covering various surfaces that thereby display self-disinfecting properties. The susceptibility of infectious agents to photocatalytic processes presents the following order: (viruses = prions) > gram-negative bacteria > gram-positive bacteria > yeasts > moulds. In the light of the most recent studies, photocatalysis seems to be a very promising tool to help overcome problems related to hygiene and public health protection.
7
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Norowirusy w żywności - najczęstszy niebakteryjny czynnik zakażeń pokarmowych u ludzi

51%
Pakulska M., Jackowska-Tracz A., Tracz M.
Życie Weterynaryjne
|
2014
|
tom 89
|
nr 08
8

Najczęstrze zagrożenia mikrobiologiczne w mięsie drobiowym - analiza sytuacji epidemiologicznej na podstawie raportów Europejskiego Urzędu ds. Bezpieczeństwa Żywności (EFSA)

51%
Jackowska-Tracz A., Tracz M., Anusz K.
Polskie Drobiarstwo
|
2017
|
nr 07
9

Wlasciwosci przeciwbakteryjne heksanowego i wodnego ekstraktu chrzanu w stosunku do paleczek Salmonella

51%
Szczawinska M. E., Czapska A., Szczawinski J., Jackowska-Tracz A.
Acta Scientiarum Polonorum. Medicina Veterinaria
|
2008
|
tom 07
|
nr 3
65-73
10

Powodz - aspekty sanitarne i weterynaryjne

51%
Nowicki M., Szczawinski J., Jackowska-Tracz A.
Biuletyn Polskiego Stowarzyszenia Pracowników Dezynfekcji, Dezynsekcji i Deratyzacji
|
2010
|
nr 2
18-19
11

Integrated approach across prerequisite programmes and procedures based on HACCP principles

51%
Jackowska-Tracz A., Tracz M., Anusz K.
Medycyna Weterynaryjna
|
2018
|
tom 74
|
nr 04
Food business operators are required to implement and maintain a system based on HACCP principles. The HACCP is the only food safety management system, the implementation of which is obligatory. The standards laid down by the Codex Alimentarius Commission serve as benchmarks not only for the obligatory implementation of the HACCP system principles, but also for private standards such as ISO, IFS or BRC. A voluntary implementation of private standards may lead to the wrong assumption that food companies do not necessarily have to but only may comply with the guidelines laid down by the implemented standard. The HACCP system guarantees no absolute food safety in and of itself. The underlying assumption of the HACCP system is that high-risk hazards should be controlled with the use of critical control points (CCPs). It is impossible to identify CCPs in all enterprises. In certain food businesses there are exclusively medium-risk or low-risk hazards that may be controlled with oPRPs or PRPs, respectively. The awareness on the role of critical control points and prerequisite programmes in the producer’s efforts to prevent or eliminate hazards, or to reduce them to acceptable levels, is a key for performing a comprehensive supervision. During the performance of an official control, instead of focusing exclusively on the HACCP procedures, it is reasonable to apply an integrated approach comprising both prerequisite programmes and the HACCP principles.
12

Postępowanie w sprawie odpowiedzialności zawodowej polskich lekarzy weterynarii przed brytyjską izbą lekarsko-weterynaryjną - studium przypadków

51%
Tracz M., Jackowska-Tracz A., Anusz K.
Medycyna Weterynaryjna
|
2016
|
tom 72
|
nr 03
13

Informacja o łańcuchu żywnościowym (FCI) jako element informacji o produkcie

51%
Tracz M., Jackowska-Tracz A., Anusz K.
Polskie Drobiarstwo
|
2018
|
nr 05
14
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
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Survival of Staphylococcus aureus exposed to UV radiation on the surface of ceramic tiles coated with TiO₂

51%
Szczawinski J., Tomaszewski H., Jackowska-Tracz A., Szczawinska M.
Polish Journal of Veterinary Sciences
|
2011
|
tom 14
|
nr 1
The aim of this study was to determine and compare the antimicrobial activity of UV radiation of wavelength 253.7 nm (used in typical germicidal lamps) against Staphylococcus aureus on the surfaces of conventionally produced white ceramic wall tiles (matt and shiny) and the same tiles coated with TiO₂ using three different methods: RF diode sputtering, atmospheric pressure chemical vapour deposition (APCVD) and spray pyrolysis deposition (SPD). Results clearly indicate that the bactericidal action of UV radiation is much stronger on the surfaces of tiles coated with TiO₂ than on the tiles uncovered. The strongest bactericidal effect of UV radiation was found for film prepared by APCVD. Results of experiments for shiny and matt tiles did not differ statistically. The use of ceramic wall tiles coated with TiO₂ films in hospitals, veterinary clinics, laboratories, food processing plants and other places where UV radiation is applied for disinfection should greatly improve the efficiency of this treatment.
15
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Modeling the effect of temperature on survival rate of Listeria monocytogenes in yogurt

51%
Szczawinski J., Szczawinska M. E., Lobacz A., Jackowska-Tracz A.
Polish Journal of Veterinary Sciences
|
2016
|
tom 19
|
nr 2
The aim of the study was to (i) evaluate the behavior of Listeria monocytogenes in a commercially produced yogurt, (ii) determine the survival/inactivation rates of L. monocytogenes during cold storage of yogurt and (iii) to generate primary and secondary mathematical models to predict the behavior of these bacteria during storage at different temperatures. The samples of yogurt were inoculated with the mixture of three L. monocytogenes strains and stored at 3, 6, 9, 12 and 15°C for 16 days. The number of listeriae was determined after 0, 1, 2, 3, 5, 7, 9, 12, 14 and 16 days of storage. From each sample a series of decimal dilutions were prepared and plated onto ALOA agar (agar for Listeria according to Ottaviani and Agosti). It was found that applied temperature and storage time significantly influenced the survival rate of listeriae (p<0.01). The number of L. monocytogenes in all the samples decreased linearly with storage time. The slowest decrease in the number of the bacteria was found in the samples stored at 6°C (D-10 value = 243.9 h), whereas the highest reduction in the number of the bacteria was observed in the samples stored at 15°C (D-10 value = 87.0 h). The number of L. monocytogenes was correlated with the pH value of the samples (p<0.01). The natural logarithm of the mean survival/inactivation rates of L. monocytogenes calculated from the primary model was fitted to two secondary models, namely linear and polynomial. Mathematical equations obtained from both secondary models can be applied as a tool for the prediction of the survival/inactivation rate of L. monocytogenes in yogurt stored under temperature range from 3 to 15°C, however, the polynomial model gave a better fit to the experimental data.
16
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
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Modeling the effect of temperature on survival rate of Salmonella Enteritidis in yogurt

51%
Szczawinski J., Szczawinska M. E., Lobacz A., Jackowska-Tracz A.
Polish Journal of Veterinary Sciences
|
2014
|
tom 17
|
nr 3
The aim of the study was to determine the inactivation rates of Salmonella Enteritidis in commercially produced yogurt and to generate primary and secondary mathematical models to predict the behaviour of these bacteria during storage at different temperatures. The samples were inoculated with the mixture of three S. Enteritidis strains and stored at 5℃, 10℃, 15℃, 20℃ and 25℃ for 24 h. The number of salmonellae was determined every two hours. It was found that the number of bacteria decreased linearly with storage time in all samples. Storage temperature and pH of yogurt significantly influenced survival rate of S. Enteritidis (p < 0.05). In samples kept at 5℃ the number of salmonellae decreased at the lowest rate, whereas at 25°C the reduction in number of bacteria was the most dynamic. The natural logarithm of mean inactivation rates of Salmonella calculated from primary model was fitted to two secondary models: linear and polynomial. Equations obtained from both secondary models can be applied as a tool for prediction of inactivation rate of Salmonella in yogurt stored under temperature range from 5 to 25°C; however, polynomial model gave the better fit to the experimental data.
17

Effect of UV radiation on survival of Salmonella enteritidis on the surface of ceramic tiles coated with TiO2

51%
Szczawinski J., Tomaszewski H., Jackowska-Tracz A., Szczawinska M. E.
Bulletin of the Veterinary Institute in Puławy
|
2010
|
tom 54
|
nr 4
The aim of this study was to determine and compare the antimicrobial activity of UV radiation of wavelength 253.7 nm (used in typical germicidal lamps) against Salmonella Enteritidis on the surfaces of conventionally produced white ceramic wall tiles (matt and shiny) and the same tiles coated with TiO₂, using three different methods: rf diode sputtering, atmospheric pressure chemical vapour deposition (APCVD), and spray pyrolysis deposition (SPD). Results clearly indicate that the bactericidal action of UV radiation is much stronger on the surfaces of tiles coated with TiO₂ than on the tiles uncovered. The strongest bactericidal effects of UV radiation was found for film prepared by APCVD, weaker for sputtering, and the weakest for SPD. Results of experiments for shiny and matt tiles did not differ statistically.
18

Modelling the growth rate of Listeria monocytogenes in cooked ham stored at different temperatures

45%
Szczawinski J., Szczawinska M. E., Lobacz A., Tracz M., Jackowska-Tracz A.
Journal of Veterinary Research
|
2017
|
tom 61
|
nr 1
19

25 lat specjalizacji "Choroby zwierząt nieudomowionych"

45%
Anusz K., Bruczynska M., Jackowska-Tracz A., Krzysiak M. K., Demiaszkiewicz A. W.
Życie Weterynaryjne
|
2020
|
tom 95
|
nr 03
20

Evaluation of sensory acuity of students of the Faculty of Veterinary Medicine of Warsaw University of Life Sciences - SGGW in the years 1975-2015

39%
Szczawinski J., Plawinska-Czarnak J., Bogdan J., Szczawinska M. E., Zarzynska J., Jackowska-Tracz A.
Medycyna Weterynaryjna
|
2017
|
tom 73
|
nr 01
Veterinary students taking part in practical classes on “Hygiene of food of animal origin” course were tested on taste and odor identification as well as color differentiation. The results were subjected to statistical analysis to: (a) evaluate the influence of sex, smoking, time of day and status of health declared by the students on the results of tests; (b) determine the number of individuals who may fail the tests on taste and odor identification as well as color differentiation; (c) evaluate whether the sensory acuity of veterinary students changed in the 40 years of observation. The study involved 3310 students. A test for taste and odor identification was performed according to Polish Standard (PN-65/A-04021). The test for color differentiation was carried out using Rabkin color plates. The results of the study were elaborated using IBM SPSS Statistics 23. The chi-square test was used to determine whether there are significant differences between numbers of individuals assessed positively in particular experimental groups. The significance of the effect of experimental factors on the number of correctly identified samples was determined using analysis of variance. It was found that sex and smoking exerted a statistically significant effect (p < 0.01) on the number of subjects assessed positively and the number of correctly identified samples in three conducted tests. Female students more often than male students were assessed positively and correctly identified larger number of samples in all conducted tests. Nonsmokers obtained better results than smokers in all performed comparisons (significant difference at p < 0.01). It is worth noting that only 65.9% of students passed all three tests, and 1.3% of them did not pass any. In this last group were only men. The analysis of variance indicated that as time passed (since 1975 to 2015) sensory acuity of veterinary medicine students has increased.
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