Wyniki wyszukiwania - AGRO

1

Main aspects of food safety and nutrition in Lithuania

100%

Kadziauskiene K.

Polish Journal of Environmental Studies

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1999

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tom 08

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nr 5

2

Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik

Innovation for food safety

88%

Takacs-Gyorgy K.

Roczniki Naukowe Stowarzyszenia Ekonomistów Rolnictwa i Agrobiznesu

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2016

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tom 18

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nr 3

Safe food production and establishing food security are tasks which all actors in the food chain are actively involved in and can only be met if the participants are willing to constantly adopt to ever more varied and stringent requirements. The study, using examples from Hungary, reveals that agricultural food companies can create and apply solutions through imitation, adaptive innovation and by responding, in realtime, to market situations, thus leading to resource efficiency and competitiveness. To attain the aforementioned, all the presented case study reports require the acquisition of information, an open-minded approach and sound managerial skills. Primarily, there is a need for cooperation among the food chain participants, especially from the side of small and medium farms.

3

An analysis of the public distribution system in rural Haryana, India

88%

Devi S., Siwach M.

Economic and Regional Studies

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2023

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tom 16

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nr 1

4

Assessment of Poland food security in the context of agricultural production in 2010-2020

88%

Klikocka H., Jarosz-Angowska A., Nowak A., Skwarylo-Bednarz B.

Agronomy Science

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2022

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tom 77

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nr 3

5

Predictive microbiology - tool for quantitative microbiological risk assessment

88%

Lobacz A., Ziajka S., Kowalik J., Laniewska-Trokenheim L.

Polish Journal of Food and Nutrition Sciences

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2007

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tom 57

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nr 4[B]

6

The food security and safety in the case of pork production in Poland

75%

Kozera-Kowalska M.

Journal of Agribusiness and Rural Development

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2017

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nr 1[43]

The purpose of the research study is to present the principles of pork production in Poland especially in the context of national food security and safety. The article presents a synthetic view of the Polish pig sector situation after the UE integration. The author highlights the problems of pig producers as the basic element of the food chain. The study was based on the data of national statistics, industry reports, and national and international literature review related to the issue of pig market problems in Poland. In this paper, the importance of exogenous and endogenous factors and their implications for the pig supply chain in Poland and the role of it in the high and constantly improving level of food safety in the country was also emphasized.

7

Probiotics in fermented meat products

75%

Kolozyn-Krajewska D., Dolatowski Z. J.

Acta Scientiarum Polonorum. Technologia Alimentaria

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2009

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tom 08

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nr 2

61-74

Probiotic bacteria strains are successfully used in production of processed milk products, and certain juices, however, their use has not been observed in production of raw ripening meat products. In the case of meat products, raw products are deemed to be and actually are a suitable medium for the development of probiotic microorganisms. Scientific projects are being conducted on a European and even world scale. However, the health safety criterion should be of primary importance with respect to the use of probiotics. The application of certain bacteria strains deemed to have probiotic properties can be quite disputable. For that reason, further studies with regard to achieving absolute health safety of probiotic foodstuffs should be continued

8

Biogenic amines in meat and fermented meat products

75%

Stadnik J., Dolatowski Z. J.

Acta Scientiarum Polonorum. Technologia Alimentaria

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2010

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tom 09

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nr 3

251-263

Abstract. Recent trends in food quality and safety promote an increasing search for trace compounds that can affect human health. Biogenic amines belong to this group of substances. They can cause distinctive pharmacological, physiological and toxic effects in organisms. Their amounts are usually increasing as a consequence of the use of poor quality raw materials, during controlled or spontaneous microbial fermentation or in the course of food spoilage. The origin of biogenic amines makes them suitable as chemical indicators of the hygienic quality and freshness of some foods being associated to the degree of food fermentation or degradation. The development of appropriate manufacturing technologies to obtain products free or nearly free from biogenic amines is a challenge for the meat industry. This review briefly summarises current knowledge on the biological implications of biogenic amines on human health and collects data on the factors affecting their formation in meat and fermented meat products.

9

Are dietary supplements dangerous? Assessing how society perceives the usage of dietary supplements - results of the preliminary analysis of nationwide survey data

75%

Kardas P., Dorozynski J., Zdanowicz P., Tyrna D., Lis P., Mroczka M., Lewek P.

Medical Science Pulse

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2018

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tom 12

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nr 2

Background: Dietary supplements (DSs) are concentrated sources of nutrients and/or other substances, whose purpose is to supplement the normal diet. Their consumption in Poland has been on the rise, leading to numerous concerns. However, current legislation does not provide any background for a relevant pharmacovigilance system. Therefore, little is known about their adverse effects (AEs) or patterns of use in Poland. To shed some light on this, we conducted a nationwide survey. Aim of the study: To assess the prevalence of, and the reasons for, the use of dietary supplements in Poland via national survey with a collection and an analyse of supposed adverse effects of dietary supplements. Material and methods: The study was conducted using an online survey based on the original questionnaire. In this report, we present the results of the analysis of the first 200 responses. Results: As many as 55.5% (111) of respondents were ‘definitely sure’ or ‘rather sure’ about DSs safety. However, 70.5% (141) believed that they could have negative effects. Over 3/4 (153) of respondents used DSs themselves, and 61.0% (122) used them within last 12 months. Of those using DSs, 11.1% (17) reported diverse Aes, with GI tract irritation and mental disturbances being the most common (experienced by 35.3% (6), and 17.6% (3) of those reporting AE s, respectively). Conclusions: Respondents had mixed feelings about DS safety. Despite that, they used these products frequently. Of a note is high incidence of adverse effects experienced by DS users. This undoubtedly points to the need for a relevant pharmacovigilance system.

10

The role of knowledge and technology in food safety at school catering services in Hungary

75%

Illes C. B., Toth A. J., Bittsanszky A.

Roczniki Naukowe Stowarzyszenia Ekonomistów Rolnictwa i Agrobiznesu

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2014

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tom 16

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nr 4

Providing the population with safe and good quality food is one of the most important objectives of every country. The outbreak and spread of foodborne diseases is independent of a country’s location or development level, and may occur everywhere. As most children spend their days at educational institutions, we shall focus on their food safety. Not only for their present state of health, but also because childhood nutrition and diet will basically determine their health in their adulthood and thus, influence the future economic and social performance of their society. This paper introduces background information about school catering in Hungary, based upon the results of an overall food safety survey. The results of our research showed that the food safety level of the different kitchen units is mostly determined by the level of food processing activities. The technical and technological level of the school kitchens did not significantly influence the food safety level of the kitchens. According to the results of our survey, improving the knowledge and the attitudes of employees in school kitchens is more important than technical and technological conditions.

11

The alert notifications for products from the European Economic Area and other countries in the Rapid Alert System for Food and Feed (RASFF)

75%

Piglowski M.

Towaroznawcze Problemy Jakości. Polskie Towarzystwo Towaroznawcze

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2015

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nr 1

12

Antimicrobial resistance of Salmonella spp. isolated from food

75%

Maka L., Popowska M.

Roczniki Państwowego Zakładu Higieny

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2016

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tom 67

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nr 4

This review summarizes current data on resistance among Salmonella spp. isolates of food origin from countries in different regions of the world. The mechanisms of resistance to different groups of antimicrobial compounds are also considered. Among strains resistant to quinolones and/or fluoroquinolones the most prevalent mechanism is amino acid substitutions in quinolone resistance-determining region (QRDR) of genes gyrA, parC but mechanism of growing importance is plasmid-mediated quinolone resistance (PMQR) associated with genes qnrA, qnrB, qnrC, qnrD, qnrS but frequency of their detection is different. Resistance to sulfonamides is mostly associated with genes sul1 and sul2, while resistance to trimethoprim is associated with various variants of dhfr ( dfr) genes. Taking into account Salmonella spp. strains isolated from food, resistance to β-lactams is commonly associated with β-lactamases encoding by blaTEM genes. However strains ESBL and AmpC – positive are also detected. Resistance to aminoglicosides is commonly result of enzymatic inactivation. Three types of aminoglycoside modifying enzyme are: acetyltransferases (AAC), adenyltransferases (ANT) and phosphotransferases (APH). Resistance to tetracyclines among Salmonella spp. isolated from food is most commonly associated with active efflux. Among numerous genetic determinants encoding efflux pumps tetA, tetB, tetC, tetD, tetE and tetG are reported predominatingly. One of the most common mechanisms of resistance against chloramphenicol is its inactivation by chloramphenicol acetyltrasferases (CATs), but resistance to this compound can be also mediated by chloramphenicol efflux pumps encoded by the genes cmlA and floR. It is important to monitor resistance of Salmonella isolated from food, because the globalization of trade, leading to the long-distance movement of goods, animals and food products, encourages the spread of resistant pathogens around the world.

13

Determining organoleptic assessment of food products quality

75%

Erlichman V., Fatychov J.

Inżynieria Przetwórstwa Spożywczego

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2013

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nr 3

On the basis of error theory a method for determining organoleptic evaluation of food products quality and experts number for a taken safety result. The method allows to solve a reverse task for determining result safety at a given member of experts.

14

Food safety versus other characteristics of food by consumers

75%

Niewczas M., Sikora T.

Towaroznawcze Problemy Jakości. Polskie Towarzystwo Towaroznawcze

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2015

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nr 2

15

Bistro cafeterias' consumers' satisfaction of service and awareness on food safety

75%

Nowicki P., Sikora T.

Towaroznawcze Problemy Jakości. Polskie Towarzystwo Towaroznawcze

|

2009

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nr 2

40-47

16

Application of predictive microbiological tools for assuring the health safety of food

75%

Adamczewski K., Kowalik J.

Towaroznawcze Problemy Jakości. Polskie Towarzystwo Towaroznawcze

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2015

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nr 1

17

Comprehensive microbiological evaluation of dry foods for growing dogs marketed in Poland

75%

Holda K., Wiczuk W., Hac-Szymanczuk E., Glogowski R.

Annals of Warsaw University of Life Sciences - SGGW. Animal Science

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2017

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tom 56[1]

Comprehensive microbiological evaluation of dry foods for growing dogs marketed in Poland. Microbiological safety is one of the most important parts of qualitative assessment and monitoring of commercially available products intended for canine nutrition. Twenty commercial dry dog foods formulated for growing dogs were surveyed for the prevalence of bacterial contamination. ISO standards were applied to assess total plate counts of mesophilic strains, yeasts and molds, Enterobacteriaceae family andEnterococcus. Moreover, the presence of major pathogenic bacteria was evaluated. The growth of molds was detected in 5 products. Enterobacteriaceae strains were identified in 12 examined foods. Escherichia coli was identified in 4 samples. Half of the analyzed foods showed apparent presence of enterococci. All analyzed samples were free from Staphylococcus, Salmonella and Listeria spp. contamination. During microscopic confirmation of suspicious colonies Bacillus spp. were identified in 7 products. The results of our pilot study allowed to conclude that the principles of good manufacturing practice and hygienic regime were generally respected during factory processing, resulting ina relative low risk, with a clear necessity for continued control.

18

The multidimensionality of the concept of food safety - the legal aspects

75%

Zuchowska-Grzywacz M.

Towaroznawcze Problemy Jakości. Polskie Towarzystwo Towaroznawcze

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2017

|

nr 3

19

The binding of heavy metals and arsenic in the soil by [3-(2-aminoethylamino)propyl]trimethoxysilane

75%

Grzesiak P., Lukaszyk J., Kurczewska J., Schroeder G.

Polish Journal of Environmental Studies

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2014

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tom 23

|

nr 3

This paper describes the results of research concerning the binding of heavy metals and arsenic (HM+As) by [3-(2-Aminoethylamino)propyl]trimethoxysilane. The studies have been carried out on soils sampled from areas affected by emissions from the Głogów Copper Smelter and Refinery. The currently applied technique of soil stabilization of HMs by pH changing does not guarantee their permanent blocking in a sorption complex. The research aims to increase food safety in areas of industrial impact.

20

Perception of food quality and safety among young consumers

75%

Szlachciuk J., Ozimek I.

Roczniki Naukowe Ekonomii Rolnictwa i Rozwoju Obszarów Wiejskich

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2016

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tom 103

|

nr 2

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