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1

Consumption of animal food products in Poland in the nineties

100%
Sawicka B., Swistak E.
Annals of Warsaw Agricultural University. Food Technology, Nutrition and Consumer Science
|
1999
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tom 21
2
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Authenticity of food products in the Polish market checked during 2005-2012

80%
Kowalczyk S.
Roczniki Państwowego Zakładu Higieny
|
2015
|
tom 66
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nr 1
Background. Food fraud/adulteration has ever increasingly become a dominant food issue of the modern world in both developed and developing countries. It is presumed that globalisation is mainly one of the underlying reasons. Objective. To assess and analyse the occurrence of food fraud on the Polish market during 2005-2012. Material and Methods. Adulteration of foodstuffs was determined from official food inspections carried out by the Agricultural and Food Quality Inspection (IJHARS) in 2005-2012. On average, foodstuff manufacturers inspected ranged from 1300 companies in 2011 to 3000 in 2006. The amount of results so collected, allowed a meaningful assessment to be thus made of food fraud on the Polish market. Results. Food fraud was found to vary in the Polish market for the specific areas researched (ie. organoleptic properties, physico-chemistry and labelling) as well as in the agri-food sector. Levels of food fraud were not significantly different to those observed in other countries. Conclusions. Appropriate control measures, at both national and international levels, are thereby indicated to halt the adulteration of foodstuff products that constitute a health hazard or pose a life-threat to consumers as well as constituting a financial fraud.
3

Effect of animal by-products composting process on the inactivation of indicator bacteria

80%
Paluszak Z., Bauza-Kaszewska J., Skowron K.
Bulletin of the Veterinary Institute in Puławy
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2011
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tom 55
|
nr 1
Indicator bacteria of the genera Escherichia, Salmonella, and Streptococcus were introduced into the biomass animal by-products composted in a bioreactor. Two different carriers were used - meat carriers (pieces of meat placed in the wire mesh) and plexiglass carriers (tubes filled with minced meat). The inactivation rate of the tested bacteria was the main criterion of the sanitary effectiveness of the composting process. Two experimental cycles were conducted. A high efficiency of the composting process during the first cycle, where temperature reached 68°C and all indicator microorganisms were eliminated within 30 h, was demonstrated. After 161 h of the second cycle, the inactivation of the tested bacteria proceeded much slower and their theoretical survival ranged from 236 to over 1,000 h.
4

Veterinary protection of public health. Role and tasks of the Veterinary Inspection bodies

61%
Rudy M.
Polish Food
|
2005
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nr 1
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