Template-Type: ReDIF-Article 1.0 Author-Name: Ivan GROS Author-Workplace-Name: Department of Economics and Management of Chemical and Food Industry, Faculty of Chemical Engineering, Institute of Chemical Technology in Prague, Prague, Czech Republic Author-Name: Jakub DYNTAR Author-Workplace-Name: Department of Economics and Management of Chemical and Food Industry, Faculty of Chemical Engineering, Institute of Chemical Technology in Prague, Prague, Czech Republic Author-Name: Stanislava GROSOVÁ Author-Workplace-Name: Department of Economics and Management of Chemical and Food Industry, Faculty of Chemical Engineering, Institute of Chemical Technology in Prague, Prague, Czech Republic Title: Food products distribution systems redesign in the food corporation acquisition and fusion conditions Abstract: The distribution channel structure significantly affects the distribution costs, and in the food industry the distribution costs have very often an important share on the total products cost. In the food industry, merger & acquisition conditions in the Czech Republic are the expected synergic effects. One of them is the cost saving following up from the redesign of the distribution system. On the case of a real project of the new mineral waters distribution system, the authors demonstrate their methodology and methods for the distribution system redesign, which integrates together the problem of the distribution object location with the distribution strategy choice and transport system design. Keywords: distribution system, distribution strategy, warehouse location, transport circuits design, supply chain management Journal: Czech Journal of Food Sciences Pages: 223-227 Volume: 27 Issue: 4 Year: 2009 DOI: 10.17221/80/2009-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/80/2009-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200904-0001.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:4:id:80-2009-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Naďa Hasníková-Schenková Author-Workplace-Name: Department of Food Preservation and Meat Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Author-Name: Lucie Jiřincová Author-Workplace-Name: Department of Food Preservation and Meat Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Author-Name: Markéta Šikulová Author-Workplace-Name: Department of Food Preservation and Meat Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Author-Name: Aleš Landfeld Author-Workplace-Name: Food Research Institute Prague, Prague, Czech Republic Author-Name: Miroslav Marek Author-Workplace-Name: Department of Food Preservation and Meat Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Author-Name: Milan Houška Author-Workplace-Name: Food Research Institute Prague, Prague, Czech Republic Author-Name: Michal Voldřich Author-Workplace-Name: Department of Food Preservation and Meat Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Title: The influence of high pressure and/or antimicrobials on some functional properties of liquid whole egg Abstract: The influence of the high pressure treatment of 300 MPa/200 s, possibly combined with antimicrobial additives, on the quality of liquid whole egg (LWE) in terms of rheology, foaming and emulsification properties, colour changes, and microbial quality was studied and compared to the characteristics of commercially available pasteurised liquid whole egg (65°C, 3 min). It can be concluded that the above-mentioned regime of LWE pressurisation did not deteriorate its functional properties and can be used, after the addition of some antimicrobial agents, as a preservation technique keeping its organoleptic and nutritive qualities. Keywords: liquid whole egg, high pressure, antimicrobials, functional properties Journal: Czech Journal of Food Sciences Pages: 228-233 Volume: 27 Issue: 4 Year: 2009 DOI: 10.17221/167/2008-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/167/2008-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200904-0002.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:4:id:167-2008-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Jan VAŇHA Author-Workplace-Name: Department of Food Preservation and Meat Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Author-Name: Andrea HINKOVÁ Author-Workplace-Name: Department of Food Preservation and Meat Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Author-Name: Marcela SLUKOVÁ Author-Workplace-Name: Department of Food Preservation and Meat Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Author-Name: František KVASNIČKA Author-Workplace-Name: Department of Food Preservation and Meat Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Title: Detection of plant raw materials in meat products by HPLC Abstract: The Czech legislation (Decrees No. 326/2001, 202/2003 and 651/2004 of the law No. 110/1997 as amended) regulates the requirements for the selected meat products with regard to the contents of individual ingredients. However, the methods of the determination of compliance with these regulations are not closely specified. The study presented here deals with the development and verification of analytical methods suitable for the detection of the material of plant origin. Due to the high variability in the contents in meat products of these ingredients, various markers were observed (isoflavones, phytic acid, galactooligosaccharides). For the purpose of detection, substances commonly used in food processing industries were taken into account such as soy flour, wheat flour, soy isolate, HAM 60 preparation. The values gained by measuring the given markers were subsequently converted to reflect the amount of the plant based substance added. Out of 18 products commonly available in shops, only 7 filfilled the legal criteria. Keywords: HPLC, isoflavones, galactooligosaccharides, phytic acid, meat products, adulteration, authenticity Journal: Czech Journal of Food Sciences Pages: 234-239 Volume: 27 Issue: 4 Year: 2009 DOI: 10.17221/205/2008-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/205/2008-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200904-0003.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:4:id:205-2008-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Marie HRUŠKOVÁ Author-Workplace-Name: Department of Carbohydrate Chemistry and Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Author-Name: Ivan ŠVEC Author-Workplace-Name: Department of Carbohydrate Chemistry and Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Title: Wheat hardness in relation to other quality factors Abstract: The analysis of the wheat hardness relation to other quality features was done with a set of 281 variety and commercial wheat samples, planted during the years of 2003-2006 in Central Bohemia and south Moravia areas. Technological quality was evaluated for grain, milling process, and flour analytics with the standard laboratory methods. The grain hardness was measured using NIR spectrophotometer Inframatic 8600. Tukey's test (ANOVA) of the grain hardness was performed for comparison between the means of wheat variety, wheat origin, crop year, growing locality, and farming intensity. As expected, the grain hardness of wheat varieties belonging to different quality classes was independent of either their classification or winter/spring type. Between all four locality means, the grain hardness among 281 samples differed insignificantly, while in the crops of 2004 and 2006 a provable increase of the kernel compactness was observed. The correlation analysis confirmed a role of the grain hardness in the milling quality assessment because of the proved correlation with 11 grain and milling quality features from the 12 tested. The strongest relation was calculated with the grain ash content, semolina yield, and flour protein content (-0.55, 0.52, 0.42, respectively). Keywords: wheat variety, commercial wheat, grain hardness, Tukey's test, correlation Journal: Czech Journal of Food Sciences Pages: 240-248 Volume: 27 Issue: 4 Year: 2009 DOI: 10.17221/71/2009-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/71/2009-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200904-0004.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:4:id:71-2009-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Alena Sýkorová Author-Workplace-Name: Department of Carbohydrate Chemistry and Technology, Author-Name: Evžen Šárka Author-Workplace-Name: Department of Carbohydrate Chemistry and Technology, Author-Name: Zdeněk Bubník Author-Workplace-Name: Department of Carbohydrate Chemistry and Technology, Author-Name: Matyáš Schejbal Author-Workplace-Name: Department of Chemical Engineering, Author-Name: Pavel Dostálek Title: Size distribution of barley kernels Abstract: Barley primarily serves as a major animal feed crop; smaller amounts of barley are used in health foods and in the malting process. Detailed geometric parameters of kernels are very important for the design of food engineering processes, such as the air transport, drying, milling, and malting. Image analysis was used to determine the size parameters of one hundred kernels of selected varieties of Hordeum vulgare L. The data for every kernel captured were stored for further use, together with the mean, standard deviation (SD), coefficient of variation (CV), and images themselves. The measured data were then used to compute the volume and surface area of each of the five kernel models (Models 0-4), the results being subsequently verified by pycnometric measurement. Model 0 represents the general ellipsoid, models 1-3 various combinations of two parts of a general ellipsoid with one or two cone frustums. The best fitted model 4 was a combination of two cone frustums. Based on the results of image analysis measurements and on the presented model 4, a simplified method for the specific surface estimation of barley grains from the weight of 1000 kernels is recommended. Keywords: digital image analysis, specific surface area, barley, kernel shape, kernel size, geometric model, geometric approximation Journal: Czech Journal of Food Sciences Pages: 249-258 Volume: 27 Issue: 4 Year: 2009 DOI: 10.17221/26/2009-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/26/2009-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200904-0005.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:4:id:26-2009-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: A. Rajchl Author-Workplace-Name: Aleš Rajchl, Helena Čížková, Michal Voldřich, Dobromila Lukešová and Zdeňka Panovská Department of Food Preservation and Meat Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Author-Name: H. Čížková Author-Workplace-Name: Aleš Rajchl, Helena Čížková, Michal Voldřich, Dobromila Lukešová and Zdeňka Panovská Department of Food Preservation and Meat Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Author-Name: M. Voldřich Author-Workplace-Name: Aleš Rajchl, Helena Čížková, Michal Voldřich, Dobromila Lukešová and Zdeňka Panovská Department of Food Preservation and Meat Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Author-Name: D. Lukešová Author-Workplace-Name: Aleš Rajchl, Helena Čížková, Michal Voldřich, Dobromila Lukešová and Zdeňka Panovská Department of Food Preservation and Meat Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Author-Name: Z. Panovská Author-Workplace-Name: Aleš Rajchl, Helena Čížková, Michal Voldřich, Dobromila Lukešová and Zdeňka Panovská Department of Food Preservation and Meat Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Title: Methoxypyrazines in Sauvignon blanc wines, detection of addition of artificial aroma Abstract: Methoxypyrazines are the principal aroma components responsible for the vegetative and herbaceous green bell-pepper flavour of Sauvignon blanc wines produced in Moravia. The aroma profiles of 8 samples of Moravian Sauvignon wines were analysed; the levels of 3-isobutyl-2-methoxypyrazine varied in the range of 4.7-17.0 ng/l. The commercial Sauvignon aroma preparation Aroma Fantasia S, available in the region, was analysed; the product contained the 3-isobutyl-2-methoxypyrazine, and in negligible concentrations also anethol and ethylbenzoate. The Moravian Sauvignon blanc wine samples spiked with different amounts of aroma preparation were evaluated by hedonic sensory analysis, to estimate the meaningfulness of such illegal improvement. The most preferred concentration ranged from 5 ng/l to 10 ng/l, which are the natural levels of MP in Moravian Sauvignon blanc wines, therefore the addition of aroma at this level, which can be detectable with difficulties, has no reason. The less sophisticated adulteration of wine, such as the production of artificial Sauvignon blanc wine by the addition of MP into less distinctive wines, is easily detectable according to the aroma profile. Keywords: methoxypyrazines, SPME, wine, Sauvignon blanc, adulteration Journal: Czech Journal of Food Sciences Pages: 259-266 Volume: 27 Issue: 4 Year: 2009 DOI: 10.17221/4/2009-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/4/2009-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200904-0006.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:4:id:4-2009-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Radek Lehnert Author-Workplace-Name: Department of Fermentation Chemistry and Bioengineering, Faculty of Food and Biochemical Technology, Institute of Chemical Technology, Prague, Czech Republic Author-Name: Pavel Novák Author-Workplace-Name: Department of Fermentation Chemistry and Bioengineering, Faculty of Food and Biochemical Technology, Institute of Chemical Technology, Prague, Czech Republic Author-Name: Filipe Macieira Author-Workplace-Name: Centro de Engenharia Biológica, Universidade do Minho, Braga, Portugal Author-Name: Michal Kuřec Author-Workplace-Name: Department of Fermentation Chemistry and Bioengineering, Faculty of Food and Biochemical Technology, Institute of Chemical Technology, Prague, Czech Republic Author-Name: José A. Teixeira Author-Workplace-Name: Centro de Engenharia Biológica, Universidade do Minho, Braga, Portugal Author-Name: Tomáš Brányik Author-Workplace-Name: Department of Fermentation Chemistry and Bioengineering, Faculty of Food and Biochemical Technology, Institute of Chemical Technology, Prague, Czech Republic Title: Optimisation of lab-scale continuous alcohol-free beer production Abstract: In order to study the formation and conversion of the most important flavour compounds, the real wort used in alcohol-free beer fermentation was mimicked by a complex model medium containing glucose, yeast extract, and selected aldehydes. The fermentation experiments were carried out in a continuously operating gas-lift reactor with brewing yeast immobilised on spent grains (brewing by-product). During the continuous experiment, parameters such as oxygen supply, residence time (Rt), and temperature (T) were varied to find the optimal conditions for the alcohol-free beer production. The formation of ethanol, higher alcohols (HA), esters (ES), as well as the reduction of aldehydes and consumption of glucose were observed. The results suggest that the process parameters represent a powerful tool in controlling the degree of fermentation and flavour formation brought about by immobilised biocatalyst. Subsequently, the optimised process parameters were used to produce real alcohol-free beer during continuous fermentation. The final product was compared with batch fermented alcohol-free beers using the methods of instrumental and sensorial analysis. Keywords: alcohol-free beer, continuous reactor, immobilised yeast, beer flavour Journal: Czech Journal of Food Sciences Pages: 267-275 Volume: 27 Issue: 4 Year: 2009 DOI: 10.17221/128/2009-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/128/2009-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200904-0007.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:4:id:128-2009-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Petra Patáková Author-Workplace-Name: Department of Fermentation Chemistry and Bioengineering, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Author-Name: Jakub Lipovský Author-Workplace-Name: Department of Fermentation Chemistry and Bioengineering, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Author-Name: Hana Čížková Author-Workplace-Name: Department of Fermentation Chemistry and Bioengineering, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Author-Name: Jana Fořtová Author-Workplace-Name: Department of Fermentation Chemistry and Bioengineering, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Author-Name: Mojmír Rychtera Author-Workplace-Name: Department of Fermentation Chemistry and Bioengineering, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Author-Name: Karel Melzoch Author-Workplace-Name: Department of Fermentation Chemistry and Bioengineering, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Title: Exploitation of food feedstock and waste for production of biobutanol Abstract: Nine strains of solventogenic clostridia including the species C. acetobutylicum, C. beijerinckii, C. pasteurianum, and C. saccharoperbutylacetonicum were tested for the solvents production using potato, maize, and sugar beet molasses as substrates. The solvent concentrations reached in the cultivations with maize and molasses media (15.23 g/l and 13.70 g/l, respectively) looked promising. Based on the screening experiments, the strain C. acetobutylicum DSM 1731 was selected for further experiments in the laboratory bioreactor using the maize medium. The results achieved in this batch cultivation (total solvents concentration 12.91 g/l, the yield from maize starch 22%, the solvents formation productivity 0.22 g/l/h, and the ratio of B:A:E approximately 2:1:0) imply the potential of maize as an energetic crop for the biofuel production. In addition, whey protein concentrate was tested as a possible replacement of the usual but expensive media components, i.e. yeast autolysate and/or trypton, and it was confirmed that these substitutes functioned well in the glucose medium. Keywords: Clostridium, acetone-butanol-ethanol (ABE) fermentation, solvents production, maize sugar beet molasses, whey protein concentrate (WPC) Journal: Czech Journal of Food Sciences Pages: 276-283 Volume: 27 Issue: 4 Year: 2009 DOI: 10.17221/106/2009-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/106/2009-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200904-0008.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:4:id:106-2009-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Josef Brychta Author-Workplace-Name: State Veterinary Institute, Jihlava, Czech Republic Author-Name: Jiří Smola Author-Workplace-Name: Department of Microbiology and Immunology, Faculty of Veterinary Medicine, University of Veterinary and Pharmaceutical Sciences Brno, Brno, Czech Republic Author-Name: Petr Pipek Author-Workplace-Name: Department of Food Preservation and Meat Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Author-Name: Jaroslav Ondráček Author-Workplace-Name: Department of Microbiology and Immunology, Faculty of Veterinary Medicine, University of Veterinary and Pharmaceutical Sciences Brno, Brno, Czech Republic Author-Name: Vladimír Bednář Author-Workplace-Name: Department of Microbiology and Immunology, Faculty of Veterinary Medicine, University of Veterinary and Pharmaceutical Sciences Brno, Brno, Czech Republic Author-Name: Alois Čížek Author-Workplace-Name: Department of Food Preservation and Meat Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Author-Name: Tomáš Brychta Author-Workplace-Name: Department of Food Preservation and Meat Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Title: The occurrence of enterotoxigenic isolates of B. cereus in foodstuffs Abstract: Enterotoxigenic Bacillus cereus was detected in a variety of meat stuffs (36), ready-to-cook products (5), and swabs (7). The bacterial colonies isolated from PEMBA agar were identified as B. cereus. The 85 isolates were examined for the enterotoxin production using both TECRA-VIA and BCET-RPLA kits (ELISA - 47, RPLA - 38). Thirty two isolates (66%) were positive for enterotoxin using the ELISA test while only 15 isolates (39%) gave positive results in the RPLA test system. In total, 178 (91.8%) and 164 (84%) of the strains isolated in our laboratory (from various foods) were enterotoxigenic as determined using TECRA-VIA and BCET-RPLA, respectively. Parallel enterotoxin positive results obtained using both tests were demonstrated in only 9 isolates from 19 assessed (47.4%). Coincidental negative results from both kits were established for 3 isolates (15.8%) only. The isolates of B.cereus from meat were resistant to cephalothin (57%), clindamycin (14%), oxytetracycline (14%), and erythromycin (7%). The isolates from swabs were resistant to cephalothin (83%), erythromycin (16%), clindamycin (16%) and enrofloxacin (16%). Keywords: Bacillus cereus, enterotoxin, bacterial resistance, foodstuffs, ELISA, RPLA Journal: Czech Journal of Food Sciences Pages: 284-292 Volume: 27 Issue: 4 Year: 2009 DOI: 10.17221/84/2009-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/84/2009-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200904-0009.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:4:id:84-2009-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: L. Votavová Author-Workplace-Name: Lenka Votavová, Jaroslav Dobiáš, Michal Voldřich and Helena Čížková Department of Food Preservation and Meat Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Author-Name: J. Dobiáš Author-Workplace-Name: Lenka Votavová, Jaroslav Dobiáš, Michal Voldřich and Helena Čížková Department of Food Preservation and Meat Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Author-Name: M. Voldřich Author-Workplace-Name: Lenka Votavová, Jaroslav Dobiáš, Michal Voldřich and Helena Čížková Department of Food Preservation and Meat Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Author-Name: H. Čížková Author-Workplace-Name: Lenka Votavová, Jaroslav Dobiáš, Michal Voldřich and Helena Čížková Department of Food Preservation and Meat Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Title: Migration of nonylphenols from polymer packaging materials into food simulants Abstract: p-Nonylphenol (NP) is widely used in many industrial applications (detergents, latex paints, pesticides, and plastics), and its presence in the environment has acquired an increasing concern since it was shown to be, besides its persistence and toxicity, an estrogenic compound. Seven samples of stretch PVC films and two PVC dishes for food packaging obtained from food producers were analysed for the presence of NP. Four of the PVC films contained NP at the concentrations of 0.44 mg/g, 1.03 mg/g, 1.28 mg/g, and 1.72 mg/g, respectively, while NP was not detected (the detection level being 5 μg/g) in the remaining films and two dishes. The NP positive films were used for the studies of NP migration into the food simulants. The levels of NP migration into the food simulants: distilled water, 3% acetic acid solution, and 95% ethanol were 0.017- 0.091 mg/g (3.2-5.3%), 0.013-0.079 mg/g (2.9-4.6%), and 0.125-0.449 mg/g (21.5-35.0%), respectively. The potential safety risks estimated from the results obtained as well as the possible sources of the NP contamination in the analysed stretch PVC food films are discussed in the following article. Keywords: nonylphenol, PVC, packaging, migration, food simulant Journal: Czech Journal of Food Sciences Pages: 293-299 Volume: 27 Issue: 4 Year: 2009 DOI: 10.17221/152/2008-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/152/2008-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200904-0010.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:4:id:152-2008-CJFS