The aim of the study was to assess changes in qualitative characteristics of selected dairy products that occur during their shelf life. The research covered 2% pasteurized drinking milk, 18% cream and semi-fat tvarog produced in 3 regional processing plants (A, B and C) and purchased in the local...

The aim of this paper was to present microbiological and chemical hazards of animal origin organic food. These hazards were described by comparison of organically and conventionally produced foods. The main reason why consumers purchase organic food is their belief that it is healthier and safer....

High throughput sequencing (HTS) creates an opportunity for comprehensive genomic studies. It can be applied in veterinary science, bacteriology and virology, diagnostics of animal diseases, food safety, examinations of the composition of environmental samples, and even in veterinary vaccinology....

This article aims at the presentation of important consequences that result from the use of waste milk on a farm. It may have economic justification, however it brings numerous threats that should be taken into account in the balance of profits and losses. Low concentrations of antibiotics present...

The aim of this paper was to discuss the legal and practical aspects of the milk control for drug residues. Residues of antibacterial substances in milk cause problems for technology in dairy industry and create the potential hazard for consumers' health. Maximum residue limits (MRLs), the maximal...

Outbreaks of foodborne diseases are recurrent events. which regularly cost human lives. In modern view, food safety goes beyond food safety management systems; and this means that food safety culture, with its internal and external environment, must also be considered and taken into account. This...

Raw milk, that has not been heat-treated, can be an important source of pathogenic microorganisms transmitted via the food route, mainly such as: pathogenic strains of Escherichiacoli, bacteria of the genus Salmonella, some fecal streptococci or Listeriamonocytogenes. The most dangerous of the...

The purpose of the use of high hydrostatic pressure (HHP) in the food industry is to inactivate the food-borne pathogens while maintaining the nutritional and organoleptic food properties. The use of HHP is mainly intended to enhance the safety of the product and its shelf life. Over the past 10...

Issues related to nutrition and food safety in Poland are included in the hundred-year history of the National Institute of Hygiene (PZH), which exists since 1918. The first scientific institution in Poland devoted to nutrition after the First World War was the Department of Biochemistry and ...