Application of epidemiolgical information system (epis) in the Slovak Republic within the surveillance of salmonellosis and campylobacteriosis outbreaks in the European Union (2001-2010)

The aim of the work was to analyze the changes in the epidemiology of salmonellosis and campylobacteriosis diseases in Slovakia over the past 10 years and evaluate them in the context of epidemiological changes comparing to the EU. Salmonellosis (A020) and campylobacteriosis (A045) belong to the diseases with the highest morbidity in Slovakia. For the period 2001-2010 was reported in Slovakia 109 304 salmonellosis cases in human and 3 327 cases of Salmonella carriage. The fiveyear EU-trend (2005-2009) showed a statistically significant decrease of salmonellosis disease (with a mean reduction of 12% per year). Campylobacteriosis remains a long time the most frequently reported zoonotic disease in humans in Slovakia as well as in EU. For the period of 2001-2010 25 574 campylobacteriosis cases was reported in Slovakia. Most diseases were reported in 2010 with the number 4 591 (84.63 morbidity/100 000 inhabitants). Increase in morbidity is evident since 2003 with an average annual increase of 22%. We focused on more in-depth epidemiological analysis of salmonellosis and campylobacteriosis cases in Slovak Republic in relation to the infection agens and the outbreak of disease transmission mechanism, age and gender, location and seasonality of disease

Comparison of textural atributes of selected meat sausages using instrumental analysis

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mso-style-parent:""; mso-padding-alt:0cm 5.4pt 0cm 5.4pt; mso-para-margin:0cm; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Calibri","sans-serif";} --> <!--[endif] --> <p class="MsoNormal" style="text-align: justify; line-height: 150%;"><span style="font-size: 12pt; line-height: 150%; font-family: "Times New Roman","serif";">The aim of the study was to compare textural atributes of selected meat sausages using instrumental analysis. For this purpose, seven different meat sausage samples were treated by instrumental analysis, by the use of Warner-Bratzler probe, <span> </span>to find differences for two selected textural parameter firmness and work of shear. As expected, various values of mentioned atributes were obtained for different samples tested in fresh stage and after storage under controlled conditions </span><span style="font-size: 12pt; line-height: 150%; font-family: "Times New Roman","serif";" lang="EN-US">(</span><span style="font-size: 12pt; line-height: 150%; font-family: "Times New Roman","serif";">48 hrs., 30 °C temp., and 60 % R.H.</span><span style="font-size: 12pt; line-height: 150%; font-family: "Times New Roman","serif";" lang="EN-US">) before and after cooking. For statistical evaluation of results, paired T test was used, statistically significant differences were taken at p<0.05.<br /><br /><strong>doi:10.5219/273</strong></span></p

Measurement of the Residual Gases O2 and CO2 in Meat Products Packed in Modified Atmosphere

<div><table style="height: 416px;" border="0" cellspacing="0" cellpadding="0" width="664" align="left"><tbody><tr><td style="padding-top: 3.1pt; padding-right: 0cm; padding-bottom: 3.1pt; padding-left: 0cm;" height="416" align="left" valign="top"><div style="mso-element: para-border-div; border: none; border-bottom: solid windowtext 2.25pt; padding: 0cm 0cm 1.0pt 0cm;"><p style="margin-top: 4.8pt; margin-right: 0cm; margin-bottom: 6.0pt; margin-left: 0cm; text-align: justify; text-justify: inter-ideograph; line-height: 115%; border: none; mso-border-bottom-alt: solid windowtext 2.25pt; padding: 0cm; mso-padding-alt: 0cm 0cm 1.0pt 0cm; mso-element: frame; mso-element-frame-width: 498.1pt; mso-element-frame-height: 306.05pt; mso-element-frame-vspace: 3.1pt; mso-element-wrap: around; mso-element-anchor-vertical: page; mso-element-anchor-horizontal: page; mso-element-left: 50.3pt; mso-element-top: 57.8pt; mso-height-rule: exactly;"><span style="font-size: 10.0pt; line-height: 115%;">Nowadays, consumers have increased demand for quality and food safety and also rising demand for natural foods without chemical additives. There are many ways to presserve freshness of these products, one of them is modified atmosphere packaging, which can mean elimination and/or replacement surrounding the product before closing it in package with a mixture of gases other than the original ambient air atmosphere. for replacement of atmosphere are generally used three types of gases such as carbon dioxide, oxygen and nitrogen. this type of packaging is often used for meat and meat products, which belongs to foods that are under normal conditions perishable and for increasing the shelf life of meat products are also used various other preservation methods or their combinations. Packaging of meat and meat products in modified atmosphere is usually made with a high content of carbon dioxide, which has good bacteriostatic and fungistatic effect and is also an effective mean for increasing the shelf life of packaged products during storage and sale.</span><strong></strong></p></div></td></tr></tbody></table></div

EXAMINATION OF FACTORS INFLUENCING THE VARIABILITY OF YEAST AMOUNT IN THE CONTEXT OF PH CHANGES IN BOTTLED WINES

<p class="MsoNormal" style="text-justify: inter-ideograph; margin: 0cm 0cm 0pt; vertical-align: top; text-align: justify;"><span style="font-family: Times New Roman;"><span class="hps"><span style="font-size: 10pt; color: black; mso-ansi-language: EN;" lang="EN">Aim of this paper</span></span><span style="font-size: 10pt; color: black; mso-ansi-language: EN;" lang="EN"> <span class="hps">was to</span> examine of factors <span class="hpsatn">(</span>manufacturer, <span class="hps">temperature</span> <span class="hps">and</span> <span class="hps">storage time</span>) <span class="hps">influencing the variability of yeast amount and pH changes in bottled white wines. It was confirmed</span> <span class="hps">that</span> <span class="hps">wine</span> <span class="hps">coming</span> f<span class="hps">rom the business</span> <span class="hps">network</span> <span class="hps">was</span> better <span class="hps">quality in contract to domestic wine. We have assumed</span> <span class="hps">that domestic</span> <span class="hps">wine</span> <span class="hps">was</span> <span class="hps">contaminated</span> <span class="hps">during the manufacturing process, while the</span></span><span style="font-size: 10pt; color: black; mso-ansi-language: EN; mso-fareast-font-family: 'MS Mincho'; mso-fareast-language: JA;" lang="EN"> most probable reason was imperfect filtration of wine, or its contamination during the bottling.</span><span class="hps"><span style="font-size: 10pt; color: black; mso-ansi-language: EN;" lang="EN"> The results</span></span><span style="font-size: 10pt; color: black; mso-ansi-language: EN;" lang="EN"> <span class="hps">showed</span> <span class="hps">that the way</span> <span class="hps">of storage</span> <span class="hps">wine</span> <span class="hps">in the</span> <span class="hps">room</span>, <span class="hps">resp.</span> <span class="hps">cooler</span> <span class="hps">temperature</span> did not <span class="hps">significant effect on</span> <span class="hps">changes in</span> <span class="hps">the amount</span> <span class="hps">of yeast </span></span><span style="font-size: 10pt; mso-fareast-font-family: 'MS Mincho'; mso-fareast-language: JA;">(p-hodnota=0.2080). </span><span class="hps"><span style="font-size: 10pt; color: black; mso-ansi-language: EN;" lang="EN">Regarding the</span></span></span><span style="font-size: 10pt; color: black; mso-ansi-language: EN;" lang="EN"><span style="font-family: Times New Roman;"> <span class="hps">period</span> <span class="hps">of storage</span> <span class="hps">of wine</span>, <span class="hps">the conclusions</span> <span class="hps">are</span> <span class="hps">identical</span> <span class="hps">to the previous</span> <span class="hps">factor</span>, <span class="hps">ie</span>. <span class="hps">storage</span> <span class="hps">time</span> <span class="hps">not significantly</span> <span class="hps">impacted</span> <span class="hps">amount of</span> <span class="hps">yeast</span> <span class="hps">in wine</span> <span class="hpsatn">(</span>p<span class="atn">-</span>value<span class="hps">=0.5507</span>). </span></span></p><p class="MsoNormal" style="text-justify: inter-ideograph; margin: 0cm 0cm 0pt; vertical-align: top; text-align: justify;"><span style="font-size: 10pt; color: black; mso-ansi-language: EN;" lang="EN"></span></p><div style="text-align: left;"><p class="MsoNormal" style="text-align: justify; padding: 0cm; border: initial none initial;"><br /><strong>doi:10.5219/151</strong></p></div><p>&nbsp;</p

Evaluation of dried salted pork ham and neck quality

The aim of the present study was analysed chemical and physical parameters of dried salted pork ham and neck. Dry-cured meat is a traditional dry-cured product obtained after 12 - 24 months of ripening under controlled environmental conditions.&nbsp; Ham and neck was salted by nitrite salt mixture during 1 week. Salted meat products were dried at 4 &deg;C and relative humidity 85% 1 week after salting. The quality of dry-cured meat is influenced by the processing technology, for example length of drying and ripening period. The average moisture of dried salted pork ham was 63.77% and dried salted pork neck was 59.26%. The protein content was 24.87% in dried salted pork ham and significantly lower (20.51%) in dried salted pork neck. The value of intramuscular fat in dried salted pork ham was 4.97% and 14.40% in dried salted pork neck. The salt content was 5.39% in dried salted pork ham and 4.83% in dried salted pork neck. The cholesterol content was 1.36 g.kg-1 in dried salted pork ham and significant lower in dried salted pork neck (0.60 g.kg-1). The value of lightness was 44.36 CIE L* in dried salted pork ham and significantly lower in dried salted pork neck (40.74 CIE L*). The pH value was 5.84 in dried salted pork ham and 5.80 in dried salted pork neck. The shear work was 9.99 kg.s-1 in dried salted pork ham and 6.34 in dried salted pork neck. The value of water activity (aw) was 0.929 in dried salted pork ham and similar 0.921 in dried salted pork neck.&nbsp; <!--[endif] --

Application of epidemiological information system (EPIS) in the Slovak Republic within the surveillance of salmonellosis and campylobacteriosis outbreaks in the European union (2001–2010)

The aim of the work was to analyze the changes in the epidemiology of salmonellosis and campylobacteriosis diseases in Slovakia over the past 10 years and evaluate them in the context of epidemiological changes comparing to the EU. Salmonellosis (A020) and campylobacteriosis (A045) belong to the diseases with the highest morbidity in Slovakia. For the period 2001–2010 was reported in Slovakia 109 304 salmonellosis cases in human and 3 327 cases of Salmonella carriage. The five-year EU-trend (2005–2009) showed a statistically significant decrease of salmonellosis disease (with a mean reduction of 12% per year). Campylobacteriosis remains a long time the most frequently reported zoonotic disease in humans in Slovakia as well as in EU. For the period of 2001–2010 25 574 campylobacteriosis cases was reported in Slovakia. Most diseases were reported in 2010 with the number 4 591 (84.63 morbidity/100 000 inhabitants). Increase in morbidity is evident since 2003 with an average annual increase of 22%. We focused on more in-depth epidemiological analysis of salmonellosis and campylobacteriosis cases in Slovak Republic in relation to the infection agens and the outbreak of disease transmission mechanism, age and gender, location and seasonality of disease