The principles of food safety according the European Food Safety Authority (EFSA) are described. In order to ensure the safety of food, it is necessary to consider all aspects of the food production chain as a continuum from and including primary production and the production of animal feed up to and including sale or supply of food to the consumer because each element may have a potential impact on food safety. Food and feed safety requirements are defined and consequences are indicated if food or feed does not meet these requirements. Public consultation and information should take place in regard to food and feed law. Maximum levels for certain contaminants in foodstuffs and for undesirable substances in animal feed are discussed and recommendations for guidance levels of certain mycotoxins are given.

The aim of the study was investigation of the dioxin presence in feed compounds of plant and animal origin. Occurrence of dioxins was revealed in different ingredients of feedstuffs and values of tolerable daily intakes /TDI/, obligatory in several countries were demonstrated.

The sterile samples of pork were placed in polyamide-polyethylene pouches and inoculated with three-strain composite of C. jejuni (inoculum ca 10⁶ CFU x g^-1). The inoculated samples were sealed under vacuum and subjected to 200, 300 and 400 MPa of hydrostatic pressure for 5, 10 and 15 min. The number of surviving C. jejuni per gram was determined by the ten-fold dilution method followed by plating on Karmali agar. D₁₀ values were calculated. This work has shown that for reduction C. jejuni in vacuum-packed pork by 6 log units the application of 200 MPa for 46.15 min or 300 MPa for 4.27 min or 400 MPa is needed.

The paper describe selected legal measures of European and Polish law system which provide safety of GMO for feed use. Safety provision of consumers of animal origin food is accomplish by two legal systems which use different legislative measures. Some of established legal measures create inconsistency between Polish and European legal system. Legislative measures of Polish legal system formally straighten the safety of consumers. The authors concludes that Polish legislative measures are needed to be changed and unified with European legal system.

European Parliament Regulation No 178/2002 and subsequent i.e. 852/2004, 853/2004, and 854/2004 have established new standards for food hygiene and safety. The HACCP system and norms series 9000 were adopted to ensure food safety and quality. Requirements covered by regulations were at first implemented in big and medium food plants. The HACCP become challenge for small businesses because of high costs should spend on infrastructure modernization, staff training and system implementation. Content analysis of food law documents indicates possibilities of establishing national regulations with restrained hygiene requirements. It could promote development of traditional and regional food production based on regulations No. 509/2006 i 510/2006. National law regulations, despite possibilities of adoption facilitation in production food of animal origin, do not allow developing plants not approved for trade. Lack of perspective solutions also delimits development of local food production which could in the future become traditional or regional. Analysis of national regulation on veterinary requirement for meat production for own needs also reveals that it does not promote hygiene development and only in part establishes control on special risk material gained during local slaughter of calves, goats and sheep. Presented area of food production of animal origin requires elaboration of a new law regulation.

The aim of this study was to characterise the L. monocytogenes isolates originating from humans and foodstuffs using selected typing methods (serotyping and macrorestriction analysis). In total 267 L. monocytogenes strains, 75 of human and 192 strains of RTE food origin were analysed. Serotype 1/2a was the predominant one in both groups of strains, it was confirmed in 67 human isolates (89.3%), followed by serotype 1/2b and group 4 serotypes (3 and 5 cases respectively). Also in food isolates, the serotype 1/2a was the most detected one (64.1%), followed by serotype 1/2b (17.2%), group 4 serotypes (14.1%) and serotype 1/2c (4.7%). Some serotypes have always been foodstuff specific, e.g. serotype 1/2c was detected only in meat products, while group 4 serotypes were not found in any isolate coming from a dairy product. Using macrorestriction analysis, the tested strains in this study displayed a high heterogeneity, especially in the dominant 1/2a serotype. Studying genetic characteristics of strains analysed in our study made it possible to discover or hint at the pathways of listeria spread.

Causative agents of zoonoses can be transmitted to humans through a numbers of routes, including direct contact, food, water, insects, rodents etc. The BSE crisis and recent the avian influeza crisis heightened public concern over the safety of foods of animal origin. Often some zoonotic pathogens may cause unsymptomatic or no diseases (carrier states), difficult to detect, either on farm or at slautherhouse examination. Many of these pathogens reside in the intestinal tract of healthy animals and may spread through faecal contamination of the environment and products such as meat, milk or eggs. Their presence in food products is a potential of food-borne diseases. This risk can be minimised if food hygirne principles are applied throughout the entire food chain from production, t5hrough processing to preparation at home. These patogens and diseases which may affect man are discussed.

Streszczenia. Celem pracy było stwierdzenie występowania gronkowców metycylinoopornych u zwierząt fermowych w Czechach. Zbadano 444 próbki pobrane w 12 fermach hodowlanych. Były to próbki mleka, paszy, kału, wymazy od zwierząt, środowiska oraz od obsługi. Stwierdzono 9 szczepów MRSA (8 szczepów wyosobniono w fermie kóz, 5 szczepów wyosobniono z mleka koziego) i 3 z wymazów z nosa ludzi obsługi. Jeden szczep pochodził z mleka krowy. Wszystkie szczepy były badane genetycznie. Uzyskane wyniki wskazują, że zwierzęta mogą być istotnym źródłem metycylinoopornych gronkowców i stanowić potencjalne ryzyko dalszej dystrybucji do farmerów, pracowników ferm, ich rodzin, innych zwierząt oraz produktów żywności zwierzęcego pochodzenia.

The aims of this study were: to compare antibacterial effects of commercially available horseradish extracts obtained by use of different extraction solvents (hexan, and water) on S. Enteritidis in nutrient broth, to select the extract having stronger antibacterial properties and to check its effect on S. Enteritidis in a model meat product. It was found that hexanic extract showed very weak inhibitory properties against salmonellae in broth. In contrast aqueous extract of horseradish exerted strong inhibitory action against S. Enteritidis. Growth of S. Enteritidis was strongly inhibited in samples of model meat product containing 0,2% and 0,5% aqueous horseradish extract and stored at 15ºC. The inhibitory effect was much less visible in the samples of meat product incubated at 20ºC.

The research objective was to assess the impact of three different systems of chilling chicken carcasses on the variability of bacterial contamination in chicken meat during storage in a chilling room. The research was carried out on 90 chicken broilers aged 6–8 weeks, 30 chickens from each of three plants using different chilling methods: air chilling, immersion chilling and evaporative chilling. The carcasses were stored at the temperature of 0–4ºC for seven days after slaughter and examined directly after chilling and on the 3^rd and 6^th days of storage. The beginning of storage (day 0) was assumed to be the 24 hours after slaughter. Chosen parameters were determined on the first day of storage (time 0) as well as on its 3^rd and 6^th days. The following parameters of the examined material were determined: total count of aerobic bacteria, total number of coliforms, psychrotrophic and proteolytic bacteria per 1 g of meat. The research was conducted in accordance with Polskie Normy (Polish Standards) and literature. The research demonstrated that the bacterial contamination after the immersion chilling was significantly higher than in the other two chilling systems. Significant differences in the total count of bacteria between carcasses chilled by air, immersion and evaporative methods were observed on all days of storage The highest contamination during the entire storage period was observed in the carcasses chilled by immersion. The contamination of air-chilled carcasses was similar to that of carcasses chilled in the evaporative system at the beginning (day 0) and towards the end of storage (day 6). Significant differences between the carcasses chilled in these two systems were observed only on the 3^rd day of storage. A similar relation was observed in the case of coliforms. Significant differences in the contamination with coliforms were noted on the 1^st day of storage only between the immersion-chilled carcasses and the other two groups, which showed no significant differences between each other. However, on the 3^rd and 6^th days of storage there appeared significant differences in coliform contamination between carcasses chilled in all three systems. Carcasses chilled with water were found to be the most contaminated with coliforms during the entire period of storage. The number of psychrotrophic bacteria on the 1^st (day 0) and 3^rd days of storage significantly depended on the chilling system. On those two days significant differences were observed between the carcasses chilled in each of the systems. On the 6^th day, however, those differences were noted between the carcasses chilled in the immersion system and the ones chilled in the air and evaporative systems. The carcasses chilled in the latter two systems showed no significant differences in terms of the psychrotrophic bacteria count. The highest psychrotrophic contamination occurred in the immersion-chilled carcasses. The chilling method affected also the contamination of carcasses with proteolytic bacteria. Significant differences in the contamination with these bacteria occurred only between the immersion-chilled carcasses and the other two groups in all three periods of storage. Proteolytic bacteria count was the highest in the water-chilled carcasses and the lowest in those chilled by air. To recapitulate, during storage the contamination of the carcasses with bacteria from each group under examination varied depending on the chilling method applied. The carcasses chilled in the immersion system were more contaminated than those chilled in the air and evaporative systems.

The research objective was to assess the impact of three different systems of chilling chicken carcasses on their quality characteristics during storage in a chilling room. The research was carried out on 90 chicken broilers aged 6–8 weeks, 30 chickens from each of three plants using different chilling methods: air chilling, immersion chilling and evaporative chilling. Chosen parameters were determined on the first day of storage (time 0) as well as on its 3^rd and 6^th days. The parameters included the pH value of meat and the ammonia content; also a sensory evaluation of the muscle tissue (appearance and odour) was performed according to a 5-point scale The quality characteristics were evaluated in accordance with Polskie Normy (Polish Standards). The pH value of meat was significantly higher in the carcasses chilled by means of the air and immersion systems than in those chilled in the evaporative system. The chilling system had no significant impact on the pH value of chicken meat at the beginning of storage (day 0). However, the impact became apparent on the 3^rd and 6^th days of storage. The ammonia content was the lowest in the air-chilled carcasses and the highest in those chilled in the evaporative system. During the first days of storage, ie. days 0 and 3, no significant differences in the ammonia content of meat chilled in different systems were noted. The influence of the chilling system on the value of that parameter was observed only on the 6^th day of storage. Significant differences occurred between carcasses chilled in all systems examined. On the fist day of storage (time 0) no significant differences in the appearance of carcasses chilled by different methods were observed. Significant changes in appearance occurred on the 3^rd day of storage. The appearance of carcasses chilled in the air and evaporative systems was evaluated significantly lower than in the case of the immersion system. Such differences persisted until the end of cold storage. During the first days of storage, i.e. days 0 and 3, the carcasses chilled in all three systems under examination did not differ in terms of odour. The impact of the chilling system on that characteristic was observed only on the 6^th day of storage. In the air and evaporative systems the odour of carcasses was evaluated significantly lower than in the immersion system. Adverse changes in the appearance and odour of carcasses chilled by all three methods began after only 3 days of storage and became more pronounced on the sixth day, when these two characteristics were rated less than 2 on a 5-point scale. To recapitulate, the chilling system did not affect the pH value of meat during storage. It did affect the ammonia content, but only on the 6^th day of storage; it was particularly high in the carcasses chilled in the immersion and evaporative systems. The chilling system had a significant impact on the sensory characteristics of carcasses during storage. Adverse changes in the appearance and odour of carcasses chilled by all three methods began after 3 days of storage, but on the 6^th day they were the most noticeable in the carcasses chilled by the air and evaporative methods. In terms of both these characteristics carcasses chilled in the immersion system were rated higher than those chilled by the other two methods, though the evaluation was negative in all three cases.

The somatic cell count is one of the hygienic parameters of milk. According to current regulations it should not exceed the level of 400,000 per 1 ml of bulk tank milk. A higher level of this parameter puts in question the health status of the herd, especially as regards the so-called subclinical mastitis of the udder. According to Polskie Normy (PN, Polish Standards), the somatic cell count in milk should be established by the fluoro-opto-electronic method. The methodology of this procedure allows for preserving milk samples and examining them within 36 h after collecting. The research objective was to determine the effect of the preservative on the somatic cell count during milk storage. The research material consisted of raw milk from a farm with 8 Holstein-Friesian milk cows, aged 2–8 years. The sample was 2 l of milk obtained during milking 4 cows (0.5 l from each) in their 1^st or 2^nd lactations. The sample was divided into two equal parts, one of which was preserved with Bronopol (2-bromo-2nitropropan-1,3 diol; Milk-stoper) at the optimal dose of 0.002g/100ml (according to PN). The other half was used as a control. Throughout that period samples were stored at the temperature of 0-4°C. In total 50 milk samples were examined. The somatic cell count was determined by the fluoro-opto-electronic method with Fossomatic 5000, Foss Electric, in accordance with Polish standards PN-EN ISO 13366-3:2002 i PN-EN ISO 13366-2:2007. The somatic cell count in the milk ranged from 398,000 and 432,000/ml (the control and preserved samples 2 h after milking) to 395,000 and 434,000/ml (the control and preserved samples 36 h after milking). The analysis of the results suggests that the control and preserved samples differ in terms of the somatic cell count.