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1

Analytical methods to determine antioxidant capacities of food samples

100%

Pyrzynska K.

Polish Journal of Food and Nutrition Sciences

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2011

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tom 61

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nr Suppl.1

2

Comparison of two serotyping methods for Listeria monocytogenes

75%

Cabanova L., Cuvalova Z., Pipova M.

Bulletin of the Veterinary Institute in Puławy

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2010

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tom 54

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nr 4

Two methods used for serotyping of Listeria monocytogenes were compared: 1) in-house method, which is used routinely in the National Reference Laboratory (NRL), Dolný Kubín, (Slovakia) and 2) the method recommended by the European Union Reference Laboratory (EURL) in Paris. Thirty strains of L. monocytogenes used for serotyping were isolated from various food categories and swabs in both the EURL (10 isolates) and in the NRL (20 isolates). They showed the following serological profiles: 18 of them (60%) belonged to serogroup 1/2; seven strains (23%) belonged to serogroup 4, and five isolates (17%) were identified as serogroup 3. The most frequent L. monocytogenes serotypes in food were l/2a and 3a, whereas in swabs serogroup 4 was predominant. No differences in the detection of somatic O antigens were noticed among L. monocytogenes isolates between two methods of serotyping. In three isolates, however, some differences were found in the presence of flagellar H antigens, which were confirmed by the in-house method but were not revealed by the EURL method. In one isolate, the presence of flagellar HD antigen was not recovered by any of two serotyping methods tested. Based on the results of this study, the in-house method is more accurate, less laborious, and more convenient for routine diagnosis than the EURL method.

3

Acrylamide in commercial potato chips from Warsaw market

75%

Bekas W., Kowalska D., Kowalski B.

Polish Journal of Food and Nutrition Sciences

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2006

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tom 15/56

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nr 4

Acrylamide contents of 32 samples of commercial potato chips, purchased from January 2004 till April 2005 on the local market were determined. The concentrations of acrylamide in chips ranged from 380 μg/kg to 861 μg/kg and fitted to the data reported in recent literature.

4

The role of sample pre-treatment in analysis of aluminium traces in food by GFAAS

75%

Wieteska E., Drzewinska A.

Polish Journal of Environmental Studies

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1999

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tom 08

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nr 3

5

Validation and estimation of uncertainty for the determination of PAHs using RP-HPLC with fluorescence detection and SEC for sample preparation

63%

Glod B. K., Wegrzyn E., Grzeskiewicz S., Poplawska W.

Tłuszcze Jadalne

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2007

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tom 42

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nr 1-2

6

Microbiological quality of retail chicken carcasses and their products in Turkey

51%

Vural A., Erkan M. E., Yesilmen S.

Medycyna Weterynaryjna

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2006

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tom 62

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nr 12

1371-1374

The aim of the study was to investigate the prevalence of Salmonella spp. L. monocytogenes, E. coli 0157:H7 in chicken carcasses and their products (legs, wings, breast meat and giblets) and their microbiological quality. Samples were evaluated for total aerobic mesophilic bacteria, psycrofils, enterobacteriaceae, coliform, Escherichia coli, Staphylococcus-Micrococcus, Staphylococcus aureus, mould and yeast, and Yersinia enterocolitica counts. Salmonella spp., L. monocytogenes and E. coli 0157:H7 were isolated in 18.4%, 9.6% and 4.8% of the samples, respectively. The highest contamination levels of these bacteria were 48%, 24% and 20% in chicken breast meat, and the lowest: 8%, 0% and 0% in legs, respectively. E. coli was found in all samples and S. aureus was found in 65% of the samples. The results of the study indicate that chicken carcasses and their products may contain significant hazards to humans and are a danger to public health.

7

Identification of genes encoding classical staphylococcal enterotoxins in Staphylococcus aureus isolated from raw milk

51%

Korpysa-Dzirba W., Osek J.

Bulletin of the Veterinary Institute in Puławy

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2011

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tom 55

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nr 1

This study describes a multiplex PCR assay developed for the detection of Staphylococcus aureus enterotoxin types: SEA, SEB, SEC, SED, and SEE presented in the literature as classical. The method was then used to analyse the presence of genes encoding these enterotoxins in .S aureus strains isolated from raw milk. A total of 237 raw milk samples were used in the study and 77 (32.5%) of them were found to be contaminated with S. aureus. Among them, five isolates were harbouring the genes encoding staphylococcal enterotoxins - type C (three strains) and type A (two strains). These results show that raw milk can potentially be a source of staphylococcal food poisoning.

8

Study on properties of enterohaemorrhagic Escherichia coli 0157 isolates and their survival under different conditions

51%

Kovalikova M., Pipova M., Kantikova M., Kozarova I., Janosova J., Martonova M., Kovalik M.

Medycyna Weterynaryjna

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2008

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tom 64

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nr 05

During the period of 2004-2006, 955 samples of food and clinical material were collected from the Slovak Republic and Belgium. Of the total number of 216 food samples originating from the Slovakia territory, the authors obtained 5 isolates (2.31%) of Escherichia coli O157. Three E. coli O157 (2.30%) isolates were obtained during the examination of 130 samples of slaughter animals from the Belgium territory. In Slovakia no occurrence of E. coli O157 was proved in any sample of clinical material or environment (altogether 36 samples). On the contrary, of 573 clinical and environmental samples from Belgium the presence of the respective pathogen was proved in 50 cases (8.73%). The authors studied some attributes of the recovered E. coli O157, confirmed by immunomagnetic separation (IMS) and polymerase chain reaction (PCR). The results indicate that the isolates are capable of surviving for 15 min at 70°C. The acidic environment, which is characteristic for fermentation of cheese (pH 4-4.5), had no devitalisation effect. The E. coli food isolates survived in a wide range of pH (2-11) while with clinical isolates the pH range of survival was from 2.5 to 10.5. The addition of NaCl in concentrations ordinarily used in food industry (3-6%) failed to inhibit the growth of pathogens.

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