Template-Type: ReDIF-Article 1.0 Author-Name: editors Title: Indec of Volume 29 Journal: Czech Journal of Food Sciences Pages: I-XIX Volume: 29 Issue: 6 Year: 2011 DOI: 10.17221/3949-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/3949-CJFS.html File-Format: text/html Handle: RePEc:caa:jnlcjf:v:29:y:2011:i:6:id:3949-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Csaba Németh Author-Workplace-Name: Department of Refrigeration and Livestock Products Technology, Faculty of Food Science, Corvinus University of Budapest, Budapest, Hungary Author-Name: Balázs Mráz Author-Workplace-Name: Department of Refrigeration and Livestock Products Technology, Faculty of Food Science, Corvinus University of Budapest, Budapest, Hungary Author-Name: László Friedrich Author-Workplace-Name: Department of Refrigeration and Livestock Products Technology, Faculty of Food Science, Corvinus University of Budapest, Budapest, Hungary Author-Name: Ágnes Suhajda Author-Workplace-Name: Department of Applied Biotechnology and Food Science, Faculty of Chemical Technology and Biotechnology, Budapest University of Technology and Economics, Budapest, Hungary Author-Name: Béla Janzsó Author-Workplace-Name: Department of Applied Biotechnology and Food Science, Faculty of Chemical Technology and Biotechnology, Budapest University of Technology and Economics, Budapest, Hungary Author-Name: Csaba Balla Author-Workplace-Name: Department of Refrigeration and Livestock Products Technology, Faculty of Food Science, Corvinus University of Budapest, Budapest, Hungary Title: Microbiological measurements for the development of a new preservation procedure for liquid egg Abstract: Since recently, the food industry has been increasingly using ready-to-process egg products as the basic materials instead of shell eggs. Subsequent to breaking shell eggs and completing pasteurisation, they are put on the market as liquid egg products or in powdered form as dried eggs. Consumers prefer liquid eggs which better preserve the advantageous properties of natural eggs, however, their shelf life is short with quick spoilage. We have examined, how long heat treatment is needed at temperatures below pasteurisation to influence the microbiological status of liquid egg products and in this way also their shelf life. A significant difference was found between the microorganism reducing effects of the commonly used pasteurisation process and that of keeping liquid eggs at 55°C for 24 hours. While pasteurisation can only "considerably" reduce the viable cell count in liquid egg products, keeping the product at 55°C for 24 h would very probably result in no or very low viable cell count. Keywords: egg product, microorganism, Enterobacteriaceae family, incubation Journal: Czech Journal of Food Sciences Pages: 569-574 Volume: 29 Issue: 6 Year: 2011 DOI: 10.17221/362/2010-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/362/2010-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201106-0002.txt Handle: RePEc:caa:jnlcjf:v:29:y:2011:i:6:id:362-2010-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Jasna M. Čanadanović-Brunet Author-Workplace-Name: Faculty of Technology, University of Novi Sad, Novi Sad, Serbia Author-Name: Sladjana S. Savatović Author-Workplace-Name: Faculty of Technology, University of Novi Sad, Novi Sad, Serbia Author-Name: Gordana S. Ćetković Author-Workplace-Name: Faculty of Technology, University of Novi Sad, Novi Sad, Serbia Author-Name: Jelena J. Vulić Author-Workplace-Name: Faculty of Technology, University of Novi Sad, Novi Sad, Serbia Author-Name: Sonja M. Djilas Author-Workplace-Name: Faculty of Technology, University of Novi Sad, Novi Sad, Serbia Author-Name: Siniša L. Markov Author-Workplace-Name: Faculty of Technology, University of Novi Sad, Novi Sad, Serbia Author-Name: Dragoljub D. Cvetković Author-Workplace-Name: Faculty of Technology, University of Novi Sad, Novi Sad, Serbia Title: Antioxidant and antimicrobial activities of beet root pomace extracts Abstract: We described the in vitro antioxidant and antimicrobial activities of ethanol, acetone, and water extracts of beet root pomace. Total contents of phenolics (316.30-564.50 mg GAE/g of dry extract), flavonoids (316.30-564.50 mg RE/g of dry extract), betacyanins (18.78-24.18 mg/g of dry extract), and betaxanthins (11.19-22.90 mg/g of dry extract) after solid-phase extraction were determined spectrophotometrically. The antioxidant activity was determined by measuring the reducing power and DPPH scavenging activity by spectrometric metod, and hydroxyl and superoxide anion radical scavenging activity by ESR spectroscopy. In general, the reducing power of all the beet root pomace extracts increased with increasing concentrations. The DPPH-free radical scavenging activity of the extracts, expressed as EC50, ranged from 0.133 mg/ml to 0.275 mg/ml. Significant correlation was observed between all phytochemical components and scavenging activity. 0.5 mg/ml of ethanol extract completely eliminated hydroxyl radical, which had been generated in Fenton system, while the same concentration of this extract scavenged 75% of superoxide anion radicals. In antibacterial tests, Staphylococcus aureus and Bacillus cereus showed higher susceptibility than Escherichia coli and Pseudomonas aeruginosa. Keywords: Beta vulgaris L., phenolic compounds, bacterial culture, betalains, radical scavengig activity, electron spin resonance Journal: Czech Journal of Food Sciences Pages: 575-585 Volume: 29 Issue: 6 Year: 2011 DOI: 10.17221/210/2010-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/210/2010-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201106-0003.txt Handle: RePEc:caa:jnlcjf:v:29:y:2011:i:6:id:210-2010-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Jayeeta Mitra Author-Workplace-Name: Department of Agricultural and Food Engineering, Indian Institute of Technology, Kharagpur, India Author-Name: Shanker Lal Shrivastava Author-Workplace-Name: Department of Agricultural and Food Engineering, Indian Institute of Technology, Kharagpur, India Author-Name: P. Srinivasa Rao Author-Workplace-Name: Department of Agricultural and Food Engineering, Indian Institute of Technology, Kharagpur, India Title: Process optimisation of vacuum drying of onion slices Abstract: Dehydration of untreated and pre-treated onion slices under vacuum was optimised using the response surface methodology. The effects of the drying temperature (50-70°C), slice thickness (1-5 mm), and treatment (5% NaCl and 0.2% K2S2O5) were observed on the responses, viz. final moisture content, colour change, flavour content, and rehydration ratio of the dehydrated onion slices. Full factorial design was employed for the analysis. Optimisation of the vacuum drying process was achieved based on the criteria of maximum flavour retention, 3-3.5% db moisture content, acceptable colour, and rehydration ratio using numerical technique. The optimum condition for the treated sample was found at 58.66°C drying temperature and 4.95 mm slice thickness. Optimum values of the response parameters, namely the moisture content, colour, flavour content, and rehydration ratio were obtained as 3.5% d.b., 30.33 OI/g dried sample; 4.35 μmol/g dried sample and 4.82, respectively. Keywords: dehydratation, optimum value, Allium, response surface methodology Journal: Czech Journal of Food Sciences Pages: 586-594 Volume: 29 Issue: 6 Year: 2011 DOI: 10.17221/162/2010-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/162/2010-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201106-0004.txt Handle: RePEc:caa:jnlcjf:v:29:y:2011:i:6:id:162-2010-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Qiang Lü Author-Workplace-Name: School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, P.R. China Author-Workplace-Name: School of Information Science and Engineering, Henan University of Technology, Zhengzhou, Henan, P.R. China Author-Name: Ming-Jie Tang Author-Workplace-Name: School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, P.R. China Author-Name: Jian-Rong Cai Author-Workplace-Name: School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, P.R. China Author-Name: Jie-Wen Zhao Author-Workplace-Name: School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, P.R. China Author-Name: Saritporn Vittayapadung Author-Workplace-Name: FAME Laboratory, Department of Mechanical Engineering, Chiang Mai University, Chiang Mai, Thailand$2 Title: Vis/NIR hyperspectral imaging for detection of hidden bruises on kiwifruits Abstract: It is necessary to develop a non-destructive technique for kiwifruit quality analysis because the machine injury could lower the quality of fruit and incur economic losses. Bruises are not visible externally owing to the special physical properties of kiwifruit peel.We proposed the hyperspectral imaging technique to inspect the hidden bruises on kiwifruit. The Vis/NIR (408-1117 nm) hyperspectral image data was collected. Multiple optimal wavelength (682, 723, 744, 810, and 852 nm) images were obtained using principal component analysis on the high dimension spectral image data (wavelength range from 600 nm to 900 nm). The bruise regions were extracted from the component images of the five waveband images using RBF-SVM classification. The experimental results showed that the error of hidden bruises detection on fruits by means of hyperspectral imaging was 12.5%. It was concluded that the multiple optimal waveband images could be used to constructs a multispectral detection system for hidden bruises on kiwifruits. Keywords: Actinidia deliciosa, principal component analysis, support vector machine Journal: Czech Journal of Food Sciences Pages: 595-602 Volume: 29 Issue: 6 Year: 2011 DOI: 10.17221/69/2010-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/69/2010-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201106-0005.txt Handle: RePEc:caa:jnlcjf:v:29:y:2011:i:6:id:69-2010-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Mojmír Baroň Author-Workplace-Name: Department of Viticulture and Oenology, Faculty of Horticulture, Mendel University in Brno, Lednice, Czech Republic Title: Yeast assimilable nitrogen in South Moravian grape musts and its effect on acetic acid production during fermentation Abstract: We observed the content of yeast assimilable nitrogen in grape musts, its consumption by yeasts during fermentation, and acetic acid production. The experiments were performed in the years 2007 and 2008. The experimental variants involved 48 musts and wines originating fromSouthern Moravia. The data enabled to monitor the contents of yeast assimilable nitrogen in musts and to draw the general conclusion that these musts contain high concentrations of both ammonium ions and yeast assimilable nitrogen (124.4 mg/l and 257.8 mg/l, respectively), thus posing no danger of problems with the nutrition of yeasts in the course of fermentation. Also, the average production of acetic acid was low (215.8 mg/l); this indicated that in the majority of must samples without added nutrients, the course of fermentation was smooth and trouble-free. The results obtained confirm that the method of formaldehyde titration is universal and simple, thus it can be recommended for winemakers as a useful and efficient analytical tool. Keywords: stuck fermentation, sluggish fermentation, Vitis vinifela L., must, yeast Journal: Czech Journal of Food Sciences Pages: 603-609 Volume: 29 Issue: 6 Year: 2011 DOI: 10.17221/259/2010-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/259/2010-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201106-0006.txt Handle: RePEc:caa:jnlcjf:v:29:y:2011:i:6:id:259-2010-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Akbar Esmaeili Author-Workplace-Name: Department of Chemical Engineering, North Tehran Branch, Islamic Azad University, Tehran, Iran Author-Name: Shamila Rohany Author-Workplace-Name: Department of Chemical Engineering, North Tehran Branch, Islamic Azad University, Tehran, Iran Author-Name: Shila Safaiyan Author-Workplace-Name: Department of Chemical Engineering, North Tehran Branch, Islamic Azad University, Tehran, Iran Author-Name: Seyed Amir Zarei Author-Workplace-Name: Department of Biology, Sanandaj Branch, Islamic Azad University, Sanandaj, Iran Title: Microbial transformation of citral by Aspergillus niger-PTCC 5011 and study of the pathways involved Abstract: Citronellol and hydroxy citronellal are fragrance ingredients used in decorative cosmetics and fine fragrances. They have many applications in flavourings, extracts, foods, and drugs manufacturing. Their use worldwide is in the range exceeding 1000 metric tons per annum. Previous studies investigated the biotransformation of citral by the free cell method and immobilised cell method with Saccharomyces cerevisae. In this research, the microbial transformation of citral by the sporulated surface cultures method with Aspergillus niger-PTCC 5011 was studied. In experiments, A. niger was inoculated on solid media in conical flasks. The transformation took place for the periods of time of 6 days and 15 days. The results were analysed by the theoretical study, Fourier transform infrared spectroscopy, gas chromatography, and gas chromatography-mass spectroscopy. The major compounds produced in 6 days were acetone (26.2%) and hydroxy citronellal (37.0%), while the major compounds after the 15-day period were acetone (15.0%) and citronellol (36.0%). As citronellol has numerous commercial applications, the 15-day biotransformation period was found to be preferable. Keywords: biotransformation, bioconversion, Aspergillus niger, fungi, citronellol Journal: Czech Journal of Food Sciences Pages: 610-615 Volume: 29 Issue: 6 Year: 2011 DOI: 10.17221/237/2009-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/237/2009-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201106-0007.txt Handle: RePEc:caa:jnlcjf:v:29:y:2011:i:6:id:237-2009-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Ai-Jun Zhang Author-Workplace-Name: State Key Laboratory of Integrated Management of Pest Insects and Rodents, Institute of Zoology, Chinese Academy of Sciences, Beijing, P.R. China Author-Workplace-Name: Graduate University of Chinese Academy of Sciences, Beijing, P.R. China Author-Name: Qi-Lian Qin Author-Workplace-Name: State Key Laboratory of Integrated Management of Pest Insects and Rodents, Institute of Zoology, Chinese Academy of Sciences, Beijing, P.R. China Author-Name: Huan Zhang Author-Workplace-Name: State Key Laboratory of Integrated Management of Pest Insects and Rodents, Institute of Zoology, Chinese Academy of Sciences, Beijing, P.R. China Author-Name: Hong-Tuo Wang Author-Workplace-Name: State Key Laboratory of Integrated Management of Pest Insects and Rodents, Institute of Zoology, Chinese Academy of Sciences, Beijing, P.R. China Author-Name: Xuan Li Author-Workplace-Name: State Key Laboratory of Integrated Management of Pest Insects and Rodents, Institute of Zoology, Chinese Academy of Sciences, Beijing, P.R. China Author-Name: Lin Miao Author-Workplace-Name: State Key Laboratory of Integrated Management of Pest Insects and Rodents, Institute of Zoology, Chinese Academy of Sciences, Beijing, P.R. China Author-Name: Yi-Jun Wu Author-Workplace-Name: State Key Laboratory of Integrated Management of Pest Insects and Rodents, Institute of Zoology, Chinese Academy of Sciences, Beijing, P.R. China Title: Preparation and characterisation of food grade chitosan from housefly larvae Abstract: The preparation and characterisation of food-grade chitosan from housefly larvae are reported. A refinement procedure was developed to remove larval mouth hooks from the primary chitosan product, which greatly improved the quality of the final product and simplified the production procedures. Different factors affecting chitosan preparation were studied and an orthogonal experiment was designed to determine optimal preparation conditions. When prepared under optimal reaction conditions, the end product was snow-white in colour, had a high deacetylation percentage, good viscosity, and a low ash content. The end product was characterised by Fourier transform infrared spectral analysis, X-ray diffraction analysis, thermo-gravimetric analysis, and differential scanning calorimetry. Its physical and chemical properties and sanitary index were determined and compared to the relevant Chinese standards. The results show that the chitosan we produced under optimal conditions meets the Chinese Fishery Trade Standard SC/T3403-2004 for food-grade chitosan. Keywords: Musca domestica, commercial applications, chitin, insect, derivates Journal: Czech Journal of Food Sciences Pages: 616-623 Volume: 29 Issue: 6 Year: 2011 DOI: 10.17221/100/2010-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/100/2010-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201106-0008.txt Handle: RePEc:caa:jnlcjf:v:29:y:2011:i:6:id:100-2010-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Emil Srebočan Author-Workplace-Name: Department of Pharmacology and Toxicology, Faculty of Veterinary Medicine, University of Zagreb, Zagreb, Croatia Author-Name: Andreja Prevendar Crnić Author-Workplace-Name: Department of Pharmacology and Toxicology, Faculty of Veterinary Medicine, University of Zagreb, Zagreb, Croatia Author-Name: Ana Marija Ekert-Kabalin Author-Workplace-Name: Department of Pharmacology and Toxicology, Faculty of Veterinary Medicine, University of Zagreb, Zagreb, Croatia Author-Name: Maja Lazarus Author-Workplace-Name: Institute for Medical Research and Occupational Health, Zagreb, Croatia Author-Name: Jasna Jurasović Author-Workplace-Name: Institute for Medical Research and Occupational Health, Zagreb, Croatia Author-Name: Kristijan Tomljanović Author-Workplace-Name: Faculty of Forestry, University of Zagreb, Zagreb, Croatia Author-Name: Doroteja Andreić Author-Workplace-Name: Department of Pharmacology and Toxicology, Faculty of Veterinary Medicine, University of Zagreb, Zagreb, Croatia Author-Name: Ivančica Strunjak Perović Author-Workplace-Name: Rudjer Bosković Institute, Zagreb, Croatia Author-Name: Rozelinda Čož-Rakovac Author-Workplace-Name: Rudjer Bosković Institute, Zagreb, Croatia Title: Cadmium, lead, and mercury concentrations in tissues of roe deer (Capreolus capreolus L.) and wild boar (Sus scrofa L.) from Lowland Croatia Abstract: Cadmium, lead, and mercury concentrations were determined in roe deer and wild boar tissues (muscle, liver, kidney) of three different age groups from lowland Croatia. Cadmium concentrations in the examined tissues increased with age in both species, being the highest in the kidney, and higher in roe deer as compared to wild boar. Lead concentration was higher in younger animals in comparison with both older groups. Contrary to the expectations, roe deer tissues revealed mostly higher lead concentrations than those of wild boar. Mercury concentration in the tissues of the animals examined was relatively low and no correlation with age was found. However, mercury concentration was higher in kidney than in liver with both species. Wild boar had higher mercury concentrations in tissues than roe deer in all age groups. Cadmium and mercury concentrations in both species from lowland Croatia are comparable to those given in similar studies in other European countries, while lead concentration was lower in wild boar and higher in roe deer tissues than those in the same species from European countries. From the hygienic point of view, the muscle samples from roe deer and wild boar were edible as the concentrations of cadmium and lead did not exceed the values prescribed by the official regulations. However, cadmium concentration in liver exceeded the prescribed values in one fifth of all samples while lead concentrations were lower than the allowed concentrations. Most kidney samples from both animal species contained cadmium exceeding the recommended concentrations, while lead concentrations in all samples did not exceed the official value regulation. Mercury concentrations are no longer (since 2008) a matter of legislative. Keywords: roe deer, wild boar, heavy metal, tissue concentrations, legislation Journal: Czech Journal of Food Sciences Pages: 624-633 Volume: 29 Issue: 6 Year: 2011 DOI: 10.17221/249/2010-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/249/2010-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201106-0009.txt Handle: RePEc:caa:jnlcjf:v:29:y:2011:i:6:id:249-2010-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Lingyun Yu Author-Workplace-Name: Food Engineering, Sichuan University, Chengdu, Sichuan, P.R. China Author-Workplace-Name: Technology Center of Sichuan Entry-Exit Inspection and Quarantine Bureau, Chengdu, P.R. China Author-Name: Xinshen Zhang Author-Workplace-Name: Food Engineering, Sichuan University, Chengdu, Sichuan, P.R. China Author-Workplace-Name: State Key Laboratory of Hydraulics and the Exploitation and Protection of Mountain Rivers, Sichuan University, Chengdu, Sichuan, P.R. China Author-Name: Jing Jin Author-Workplace-Name: Technology Center of Sichuan Entry-Exit Inspection and Quarantine Bureau, Chengdu, P.R. China Author-Name: Shujuan Che Author-Workplace-Name: Food Engineering, Sichuan University, Chengdu, Sichuan, P.R. China Author-Name: Lan Yu Author-Workplace-Name: Food Engineering, Sichuan University, Chengdu, Sichuan, P.R. China Title: Simultaneous determination of chloride, bromide and iodide in foodstuffs by low pressure ion-exchange chromatography with visible light detection Abstract: An ion-exchange chromatography method with visible light detection was developed for the simultaneous determination of chloride, bromide, and iodide in foodstuffs. They were separated by means of low pressure ion-exchange chromatography using 4.0mM sodium carbonate solution as the eluent and a low pressure ion-exchange chromatography column as the separation column. The detection limits of chloride, bromide and iodide were 0.011 mg/l, 0.002 mg/l, and 0.023 mg/l, respectively. The relative standard deviations (RSDs) of the peak area were smaller than 2.9%. The recoveries were between 98.61% and 105.65%. Unlike the traditional methods, this validated method is inexpensive and stable. Keywords: LPIEC, spectrophotometry, halide Journal: Czech Journal of Food Sciences Pages: 634-640 Volume: 29 Issue: 6 Year: 2011 DOI: 10.17221/216/2009-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/216/2009-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201106-0010.txt Handle: RePEc:caa:jnlcjf:v:29:y:2011:i:6:id:216-2009-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Pavlína Navrátilová Author-Workplace-Name: Department of Milk Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Brno, Czech Republic Author-Name: Ivana Borkovcová Author-Workplace-Name: Department of Milk Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Brno, Czech Republic Author-Name: Jana Vyhnálková Author-Workplace-Name: Department of Milk Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Brno, Czech Republic Author-Name: Lenka Vorlová Author-Workplace-Name: Department of Milk Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Brno, Czech Republic Title: Fluoroquinolone residues in raw cow's milk Abstract: The aim of the study was to monitore the levels of fluoroquinolone residues in bulk samples of raw cow's milk. The bulk samples of raw cow's milk (n = 150) were obtained from 58 different milk suppliers in the South Moravian and Vysočina Regions. The samples were analysed by reverse phase high-performance liquid chromatography method with fluorescence detection and gradient elution. 87.3% of the raw milk samples were positive for the fluoroquinolones residues. Flumequine was present in none of the samples. The levels of other fluoroquinolones investigated were below the recommended maximum residue limit. The results of the study indicate that fluoroquinolones are frequently administered to the dairy cows in spite of the recommendations of CVMP. The most frequently determined was enrofloxacin and its indicator residue, i.e. ciprofloxacin. An efficient control of the veterinary drugs residues in milk is very important to ensure the safety of the milk and milk products. Keywords: veterinaty drug, RP HPCL, food safety, MRL, LOD, LOQ Journal: Czech Journal of Food Sciences Pages: 641-646 Volume: 29 Issue: 6 Year: 2011 DOI: 10.17221/22/2011-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/22/2011-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201106-0011.txt Handle: RePEc:caa:jnlcjf:v:29:y:2011:i:6:id:22-2011-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Petr Králík Author-Workplace-Name: Veterinary Research Institute, Brno, Czech Republic Author-Name: Hana Přikrylová Vondrušková Author-Workplace-Name: Veterinary Research Institute, Brno, Czech Republic Author-Name: Iva Slaná Author-Workplace-Name: Veterinary Research Institute, Brno, Czech Republic Author-Name: Monika Morávková Author-Workplace-Name: Veterinary Research Institute, Brno, Czech Republic Author-Name: Ivo Pavlík Author-Workplace-Name: Veterinary Research Institute, Brno, Czech Republic Title: Survival of Mycobacterium avium subsp. hominissuis in homemade smoked pork sausages Abstract: We assessed the survival of Mycobacterium avium subsp. hominissuis (MAH) in artificially contaminated homemade smoked sausages prepared from pork meat according to traditional recipes, the effect of storage of such sausages at -20°C for three months on MAH viability and to compare assessment of MAH viability/presence by culture and qPCR. Three isolates of MAH were inoculated into the sausage mixture at concentrations of 106 CFU per gram of meat and cold smoked at 40°C for 12 h or hot smoked at 70°C for 6 hours. MAH survived the cold smoking procedure without any significant decrease in viable MAH CFU counts; no viable MAH were detected in the hot smoked sausages. The storage of sausages at -20°C caused a decrease in viable MAH counts of about 1 to 3 log10. Absolute MAH counts determined by qPCR were not significantly reduced by the storage or smoking. The presence of viable MAH in sausages after the cold smoking should be considered as a risk for immunodeficient individuals and children. Keywords: IS1245, pork meat, food safety, zoonosis, heat treatmentAntibiotic resistance of Enterococcus Species Isolated from Raw Foods of Animal Origin in South West Part of Slovakia Journal: Czech Journal of Food Sciences Pages: 647-653 Volume: 29 Issue: 6 Year: 2011 DOI: 10.17221/444/2010-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/444/2010-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201106-0012.txt Handle: RePEc:caa:jnlcjf:v:29:y:2011:i:6:id:444-2010-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Miroslav Kročko Author-Workplace-Name: Department of Evaluation and Processing Animal Products, Faculty of Biotechnology and Food Sciences, Slovak Agricultural University in Nitra, Nitra, Slovak Republic Author-Name: Margita Čanigová Author-Workplace-Name: Department of Evaluation and Processing Animal Products, Faculty of Biotechnology and Food Sciences, Slovak Agricultural University in Nitra, Nitra, Slovak Republic Author-Name: Viera Ducková Author-Workplace-Name: Department of Evaluation and Processing Animal Products, Faculty of Biotechnology and Food Sciences, Slovak Agricultural University in Nitra, Nitra, Slovak Republic Author-Name: Anna Artimová Author-Workplace-Name: Department of Evaluation and Processing Animal Products, Faculty of Biotechnology and Food Sciences, Slovak Agricultural University in Nitra, Nitra, Slovak Republic Author-Name: Jana Bezeková Author-Workplace-Name: Department of Evaluation and Processing Animal Products, Faculty of Biotechnology and Food Sciences, Slovak Agricultural University in Nitra, Nitra, Slovak Republic Author-Name: Jennifer Poston Author-Workplace-Name: West Virginia University, West Virginia, USA Title: Antibiotic resistance of Enterococcus species isolated from raw foods of animal origin in South West part of Slovakia Abstract: We determined the prevalence and antibiotic resistance of enterococci isolated from raw foods of animal origin. All samples were positive for enterococci. The lowest count of enterococci was found in pork (2.00 log CFU/cm2), while bryndza cheese contained the highest count (4.99 log CFU/g). Among the 349 Enterococcus isolates, 49% were E. faecalis, 29% E. faecium, and 13% Enterococcus spp. Tetracycline and gentamicin resistance was the most common. We found the highest tetracycline resistance levels (91%) in isolates from poultry samples. The isolates from the poultry samples also displayed multidrug resistance to all antibiotics tested. The most common vancomycin-resistant species in poultry and milk was E. faecalis. In contrast, the pork samples contained vancomycin-resistant E. faecium isolates. It is interesting to note that vancomycin resistance in the pork and poultry samples was found only in combination with either four (28%) or all five (14%) of the tested antibiotics. Our results suggest that raw products of animal origin are possible reservoirs of multi-antibiotic resistant enterococci in the food chain. Keywords: pathogenic species, probiotic culture, fermentation, microbiological analyse, milk, meat Journal: Czech Journal of Food Sciences Pages: 654-659 Volume: 29 Issue: 6 Year: 2011 DOI: 10.17221/246/2010-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/246/2010-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201106-0013.txt Handle: RePEc:caa:jnlcjf:v:29:y:2011:i:6:id:246-2010-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: J. Davídek Author-Name: J. Velíšek Title: Prof. Ing. Jan Pokorný, DrSc., Member of the Editorial Board of our journal, passed away Journal: Czech Journal of Food Sciences Pages: 660 Volume: 29 Issue: 6 Year: 2011 DOI: 10.17221/457/2011-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/457/2011-CJFS.html File-Format: text/html Handle: RePEc:caa:jnlcjf:v:29:y:2011:i:6:id:457-2011-CJFS