Wyniki wyszukiwania - AGRO

1

Preliminary studies on the influence of copper on the development of Archegozetes longisetosus [Acari, Oribatida] in the laboratory conditions

100%

Seniczak A., Seniczak S., Dlugosz J.

Biological Bulletin of Poznań. Supplement

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1996

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tom 33

2

Canned fish products contamination by polycyclic aromatic hydrocarbons

100%

Ciecierska M., Obiedzinski M.

Acta Scientiarum Polonorum. Technologia Alimentaria

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2007

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tom 06

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nr 2

According to the Commission Recommendation 20005/108/EC further analyses of 15 genotoxic PAHs (listed by The Scientific Committee on Food) in food are necessary. The objective of this research was to study contamination of canned smoked fish products in oil by these 15 PAHs. The material investigated were canned smoked sprats in oil available in Warsaw agglomeration. Both oils from canned food and sprats itself were analysed. Among all products under investigation it was shown that oils derived from canned smoked sprats had statistically significant higher total content of PAHs than sprats from this canned fish product

3

The effect of acetic acid on Salmonella spp. in microbiological media and in turkey carcasses

86%

Mikolajczyk A.

Polish Journal of Natural Sciences

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2009

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tom 24

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nr 3

177-186

The studies aimed at determining the influence of acetic acid concentrations on Salmonella spp. in microbiological media and on turkey carcasses. The average number of bacteria in control samples without the supplement of acetic acid was for S. Enteritidis 1.3 · 10⁸, S. Anatum 1.9 · 10⁸ and S. Typhimurium 2.3 · 10⁸. Acetic acid in agar medium at 0.1% concentration inhibited growth of studies Salmonella strains entirely. In case of acetic acid concentration of 0.05% the number of bacteria compared to the controls decreased by 6 logarithmic cycles. In case of 0.03% concentration the number of S. Anatum decreased by 5 logarithmic cycles while S. Enteritidis and S. Typhimurium by 4 logarithmic cycles. In the presence of 0.02% acetic acid S. Enteritidis and S. Typhimurium grew in numbers that were within the same logarithmic range, only S. Anatum decreased in number by one logarithmic cycle as compared to the controls. The results of studies obtained after immersing elements of turkey carcasses in acetic acid indicate that the recovery of Salmonella spp. from the samples depends on the inoculum of those bacteria in poultry carcass surface. In case of contamination with 10 colony forming units (cfu) of Salmonella spp. on the surface of a turkey carcass element and immersing it for 15 minutes in 1%, 1.5% and 2% acetic acid solutions a decrease in the number of samples from which those microorganisms were recovered as compared to the number of control samples was recorded. In case of contamination with 10² cfu on the turkey carcass surface and immersing it in tested 1%, 1.5% and 2% solutions of acetic acid for 15 minutes no influence on detection of Salmonella spp. was recorded. The inhibitory influence of acetic acid on Salmonella spp. was much more pronounced in case of the microbiological medium than in case of poultry carcasses on which satisfactory elimination of Salmonella spp. was not achieved.

4

Importance of newly detected staphylococcal enterotoxins for food safety

86%

Molenda J., Bania J., Bystron J., Twardon J.

Polish Journal of Veterinary Sciences

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2008

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tom 11

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nr 1

79-82

Staphylococcal enterotoxins (SEs) are emetic toxins causing food poisoning in humans, because of their biological activity and structural relatedness They have been classified as members of the pyrogenic exotoxin superantigen family Among them nine major antigenic types of emetic enterotoxins were recognized In recent years several newly detected SEs were also discriminated, but their occurrence and role in human and animal diseases are not fully understood Neverthless, evidences of their pathogenic role and broad distribution in staphylococcal strains cumulate Therefore their importance as potential risk factor for food safety becomes essential For this reason their properties, genetic determinants and supposed mechanisms of the pathogenic activity are discussed in respect of their potential hazard to human health.

5

Application of a perchlorination method to assay food contamination by polychlorinated biphenyls and insecticides

86%

Rak L., Adamczyk E.

Electronic Journal of Polish Agricultural Universities. Series Veterinary Medicine

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2006

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tom 09

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nr 1

Polychlorinated biphenyls (PCBs) and chloroorganic insecticides interfere with gas chromatographic analysis, thereby complicating their quantitative determination when multiple compounds are assayed. Perchlorination of the standards of the chlorinated compounds was used to simplify quantitative determination of these contaminants. Results indicate that perchlorination converts PCBs to a single compound (decachlorobiphenyl – DCB) that does not interfere with the assay for chloroorganic insecticides. These data confirm that perchlorination allows for simultaneous testing of both PCBs and chloroorganic insecticides during chromatographic analysis.

6

Assessment of acrylamide levels in Polish food according to European Union recommendations

72%

Michalak J., Czarnowska M., Gujska E., Nowak F., Kmiec P.

Towaroznawcze Problemy Jakości. Polskie Towarzystwo Towaroznawcze

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2015

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nr 4

7

Disinfection of eggshells contaminated with Salmonella enteritidis

72%

Aksu H., Bostan K., Aydin A., Yildirim M., Keles O.

Medycyna Weterynaryjna

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2006

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tom 62

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nr 06

641-643

The aim of the study was to investigate the effectiveness of various disinfectants on Salmonella enteritidis inoculated on eggshells. The contaminated eggs were treated with two different disinfectant solutions (benzalkonium chloride (BAG) and benzalkonium chloride / gluteraldehyde combination (BAC/G)) for 5 and 15 minutes. Following the treatment and storage at room temperature, the shells and their content were examined for S. enteritidis on days 7, 14, and 21. The results indicate that S. enteritidis may remain viable on the shells of non-disinfected eggs for a long period of time, and may penetrate into the edible portions of the egg during this period. Treating the eggs with a combination of benzalkonium chloride / gluteraldehyde for 15 minutes may probably safely eliminate the danger of S. enteritidis contamination.

8

The impact of high hydrostatic pressure on inactivation and sublethal injury of foodborne pathogens in beetroot juice

72%

Nasilowska J., Sokolowska B., Fonberg-Broczek M.

Postępy Nauki i Technologii Przemysłu Rolno-Spożywczego

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2016

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tom 71

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nr 1

High hydrostatic pressure (HHP) is a well known method currently used for food preservation. Nevertheless this treatment can also cause sublethal injury of foodborne pathogen cells, which could repair and become potentially dangerous for consumers. The survival of Listeria innocua CIP80.11T, Escherichia coli ATCC 8739 and the wild strains isolated from beetroot juice after HHP treatment (200 MPA, 300 MPa and 400 MPa) as well as the level of sublethal injuries in the surviving cells were investigated in this study. Lethal effect was reported after treatment at 400 MPa for the most of strains. The maximum level of sublethal injuries was reported after 5 minutes under pressure 300 MPa (L. innocua) and 400 MPa (E.coli).

9

Skazenie radioaktywnym 137Cs grzybow wielkoowocnikowych

72%

Florczak J., Wedzisz A., Krzeminska M.

Bromatologia i Chemia Toksykologiczna

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2001

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tom 34

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nr 4

351-353

10

Contamination of turkey carcasses by thermotolerant species of Campylobacter during postslaughter processing

72%

Wysok B., Uradzinski J.

Polish Journal of Veterinary Sciences

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2009

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tom 12

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nr 2

259-262

Ample literature data indicate explicitly that the major source of alimentary infections induced by Campylobacter spp. is poultry meat and its products. The undertaken research was aimed at determining the level of contamination of turkey carcasses during selected stages of postslaughter processing. Analyses were conducted on 200 turkey carcasses that were examined in 10 experimental series. In each series, 5 carcasses were analyzed at the selected stages of processing, i.e.: after defeathering, evisceration, washing and chilling. Swabs were collected from each carcass from 20 cm2 skin surface at the area of neck, steak and wall of the body cavity. Out of 550 samples of swabs from the skin surface and wall of the body cavity, 385 isolates were classified as Campylobacter - positive, which constituted 70% of the samples. Out of 100 analyzed swabs collected from the carcasses after defeathering, 73 (73%) were found to contain Campylobacter species. In turn, the presence of this pathogen was confirmed in 122 (81.33%) out of 150 swabs collected from carcasses after evisceration, in 106 (70.66%) swabs collected after washing and in 84 (56%) swabs collected after chilling.

11

Estimation of the dietary exposure to pesticide residues in Polish crops in 2006

72%

Nowacka A., Gnusowski B.

Journal of Plant Protection Research

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2007

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tom 47

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nr 4

469-476

The most important factors influencing the human development and health condition are nutrition habits. The quality of food including first of all health safety as well as usable attributes of products often decides about the consumer choice. Safe food should be characterized by both, adequate nutritive value and the tolerably low content of substances which presence could be a risk and threat for health, e.g. pesticide residues. The aim of the study was to estimate long-term and short-term intake of pesticide residues in Polish fruit and vegetables in 2006. The estimation of dietary exposure was based on pesticide residue data from official control of domestic crops carried out by Institute of Plant Protection and on British food consumption data. The estimated dietary intake has shown the chronic dietary exposure of consumers to the pesticide residues in 2006 in Polish crops was relatively low. For fourteen pesticide residues found in apples the long-term intake did not exceed for adult 1.4% and for toddlers 7.6% of the ADI calculated for each compound and respectively 5.1% and 28.3% of the ADI for all compounds total. For eleven residues found in black currants the data were respectively for adult 1.1% and for toddlers 3.3% of the ADI calculated for each compound and 3.3% and 10.3% of the ADI for all compounds total. The long-term exposure values for other 29 commodities were much lower than those for black currant. An acute dietary exposure was estimated for residues of endosulfan in black currants, fenhexamid in raspberries and captan in sour cherries. An acute dietary exposure did not exceed 18.9% for adults and for toddlers 43.2% of the ARfD. The results show that Polish fruit and vegetables are safe in long- as well as in short-term nutrition.

12

Persistent organochlorine pesticide, lead, cadmium, nitrate [V] and nitrate [III] in Polish milk and dairy products

72%

Radzyminska M., Smoczynski S. S., Kopec M.

Polish Journal of Environmental Studies

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2008

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tom 17

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nr 1

95-100

This study was aimed at determining the effect of the region of origin of dairy products and their type on the concentration of extrinsic chemical compounds (lead, cadmium, sum of DDT, γ HCH, total PCB, nitrates (V) and nitrates III). The experimental material included samples of milk, cream, fresh white cheese and butter originating from the central, western and southeastern regions of Poland. Statistically significant differences (at a level of p<0.05) were found in concentrations of γ HCH, lead and cadmium between products originating from particular regions examined. In analyzing the type of a dairy product, significantly higher contents of Σ DDT were noted in milk (average 0.056 mg·kg⁻¹ of fat). In turn, a significantly higher level of PCB was determined in fresh white cheese (average 0.047 mg·kg⁻¹ of fat). Butter was found to contain the lowest level of cadmium (mean: 0.001, range < 0.01-0.003 mg·kg⁻¹) and lead (mean: 0.08, range: 0.05-0.012 mg·kg⁻¹), as compared to the other products. The mean contents of the compounds analyzed in the study were lower than those stipulated as permissible in Poland.

13

Zawartosc rteci w mleku i jego przetworach

72%

Gajewska R., Nabrzyski M., Kania P.

Bromatologia i Chemia Toksykologiczna

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1994

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tom 27

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nr 1

29-31

Przedstawiono wyniki oznaczeń rtęci w mleku utrwalonym metodą U HT (Ultra-High-Temperature), pasteryzowanym, zagęszczonym oraz jogurtach i biojogurtach naturalnych i owocowych.

14

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Heavy metals hazards from Nigerian spices

72%

Asomugha R. N., Udowelle N. A., Offor S. J., Njoku C. J., Ofoma I. V., Chukwuogor C. C., Orisakwe O. E.

Roczniki Państwowego Zakładu Higieny

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2016

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tom 67

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nr 3

Background. Natural spices are commonly used by the people in Nigeria. They may be easily contaminated with heavy metals when they are dried and then pose a health risk for the consumers. Objective. The aim of this study was to determine the levels of heavy metals in some commonly consumed natural spices namely Prosopis Africana, Xylopia aethiopica, Piper gineense, Monodora myristica, Monodora tenuifolia and Capsicum frutescens sold in the local markets of Awka, Anambra state, South East Nigeria to estimate the potential health risk. Results. The range of heavy metal concentration was in the order: Zn (14.09 – 161.04) > Fe (28.15 – 134.59) > Pb (2.61 – 8.97) > Cr (0.001 – 3.81) > Co (0.28 – 3.07) > Ni (0.34 – 2.89). Pb, Fe and Zn exceeded the maximum allowable concentrations for spices. The Target Hazard Quotient (THQ) of the spices varied from 0.06 – 0.5. Estimated daily intakes (EDI) were all below the tolerable daily intake (TDI). The lead levels in Prosopis africana, Xylopia aethiopica, Piper gineense, Monodora myristica and Capsicum frutescens which are 8-30 times higher than the WHO/FAO permissible limit of 0.3 mg/kg. Conclusions. Lead contamination of spices sold in Awka (south east Nigeria) may add to the body burden of lead. A good quality control for herbal food is important in order to protect consumers from contamination.

15

Przypadki przekroczen najwyzszych dopuszczalnych poziomow pozostalosci srodkow ochrony roslin w warzywach i owocach

72%

Langowska B.

Progress in Plant Protection

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2001

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tom 41

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nr 2

599-603

16

Tris[chlorofenylo]metan i tris[4-chlorofenylo]metanol- zanieczyszczenia srodowiska i zywnosci

72%

Falandysz J.

Bromatologia i Chemia Toksykologiczna

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1994

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tom 27

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nr 4

311-316

17

Occurrence of enterotoxigenic strains of Staphylococcus aureus in raw poultry meat

72%

Bystron J., Molenda J., Bania J., Kosek-Paszkowska K., Czerw M.

Polish Journal of Veterinary Sciences

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2005

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tom 08

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nr 1

18

Use of bacteriocin preparation with anti-microbial activity in Saint-Paulin cheese

72%

Laukova A., Vlaemynck G.

Bulletin of the Veterinary Institute in Puławy

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2003

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tom 47

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nr 2

19

Campylobacters on processed broiler carcasses in the annual cycle

72%

Daczkowska-Kozon E. G., Sawicki W., Czekajlo-Kolodziej U.

Bulletin of the Veterinary Institute in Puławy

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2008

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tom 52

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nr 1

The work was focused on changes in the prevalence and numbers of Campylobacter sp. on processed broiler carcasses in Poland in the annual cycle. The subjects of the analysis were skin samples collected monthly directly from the poultry processing line, prior to the breast filleting production stage. The procedure used included simultaneous pre-enrichment and direct plate counting according to ISO 10272 (1995) with the detection level (1cfu g⁻¹), followed by biochemical identification of the species. For the strains identified biochemically as C. jejuni confirmation by the nested PCR method was done. The incidence rate of campylobacter contamination of processed broiler carcasses tested exceeded 88%, with numbers of Campylobacter sp. ranging from 10º to 10⁴ cfu g⁻¹ and C. jejuni being the most frequently isolated species. The differences in the incidence rate of campylobacter contamination of the skin of the processed broiler carcasses were statistically significant among the seasons and highly statistically significant among months. As for the campylobacter contamination level of processed poultry carcasses, variations in the numbers of the bacteria were statistically not significant among the seasons and highly significant for months, being visibly lower in June and the highest in July.

20

Occurrence of Listeria sp. in raw poultry meat and poultry meat products

72%

Kosek-Paszkowska K., Bania J., Bystron J., Molenda J., Czerw M.

Bulletin of the Veterinary Institute in Puławy

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2005

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tom 49

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nr 2

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