The European feed industry produces about 140 million ton compound feed each year. Most of the feed is composed by feed ingredients imported from countries all over the world. The safety of this feed ingredients is a serious threat for the safety of food of animal origine.

The composition and selected physical and technological properties of raw White-Shorthaired Goat milk and fresh goat cheeses were monitored. Milk and cheeses samples coming from a goat farm which situated in the Czech Republic were collected in the course of the lactation period. Milk composition and properties were monitored in close relationship to the lactation stage, season, nutrition and method of breeding. The following average values have been found: protein content 27.80 ± 2.30 g.l^-1, fat content 30.60 ± 3.1 g.l^-1, lactose content 45.20 ± 0.40 g.l^-1, non-fat solids content 78.40 ± 2.20 g.l^-1, titrable acidity 5.54 ± 0.86 °SH, rennetability 93.33 ± 14.76 s, freezing point –0.550 ± 0.004^oC and somatic cell count 1875 ± 476.10.10³.ml^-1. The following average values of fresh goat cheeses were obtained: pH 4.87 ± 0.14, titratable acidity 98.09 ± 4.93 ^oSH, solid 46.83 ± 1.57%, fat in solid 52.74 ± 5.24%, NaCl 2.08 ± 0.54%, a_w 0.979 ± 0.007. All samples were evaluated as excellent from the senzoric point of viev and their composition corresponded with the composition declarated by producer. Results were use for calibration of the spektrometer FT NIR Nicolet Antaris (Thermo electron Corporation, Madison, USA).

In this project, parameters are presented that prove a high quality of honey produced by Czech beekeepers. Physical and chemical parameters whose limit (of tolerable) levels for honey are stipulated for by the Czech legislation, which is compatible with the Council Directive No. 2001/110/EC relating to honey. All these parameters were established based on methods described in the Harmonised methods of the European Honey Commission. Moreover, selected contaminant contents were monitored, too. Analyzing an extensive number of samples proved the already traditional high health safety and quality of Czech honey.

The decarboxylation of tyrosine by certain enterococci strains leads to the undesirable presence of tyramine in fermented foods. Tyramine is the most frequent biogenic amine found in cheese and is also commonly found in other fermented foods and beverages. In total 75 different strains of enterococci from various dairy products were studied. A multiplex PCR was designed for the genotypic differentiation of various enterococci strains and to determine the presence to tyramine producing (tyrdc) gene. E. faecalis followed by E. faecium was found to be the most prominent strains present in dairy products. Presence of E. mundtii, E. malodoratus, E. durans, E. casseliflavus, E. raffinosus was also found but to a lesser extent. 82% of the total strains were found to be carrying tyrdc gene responsible for tyramine production. E. faecalis was found to be the most active and E. casseliflavus was found to be the least active in the production of tyramine.

Recent trends in food safety promote an increasing search for compounds that can affect human health. Biogenic amines belong to this group of substances. Under normal conditions in humans, exogenous amines absorbed from food are rapidly detoxified by the action of amine oxidases but in the case of allergic individuals and if MAO inhibitors are applied, the detoxification process is disturbed. Cheese is a foodstuff most frequently connected with biogenic amine production. The levels of biogenic amines in different cheese types on the Czech market were investigated. 215 samples of 10 cheese brands were purchased in retail stores. Amines were extracted using hydrochloric acid, derivatized with dansylchloride and separated using RP-HPLC method with fluorometric detection. Tyramine, putrescine and cadaverine were the prevalent amines, followed by histamine. Spermine, spermidine, tryptamine and 2-phenylethylamine were detected at low levels (max. 51 mg·kg^-1). Tyramine, putrescine, cadaverine and histamine were present at levels up to 1123, 591, 1110 and 283 mg·kg^-1, respectively. There was variability in the types and levels of amines in every cheese brand. The highest levels of biogenic amines were determined in swiss-type cheese or surface ripened cheese and the sum of biogenic amines was in excess of 3000 mg·kg^-1. However, cheeses with low degree of cultivation are noted for low contents of amines. Susceptible individuals should be advised to consume cheese brands with low biogenic amine contents.

Mechanically separated poultry meat is a minced meat-fatty mass produced from elements of poultry carcasses or whole poultry carcasses, as a raw material component for production of heat-treated poultry products. Mechanically separated poultry meat (MSPM) is giving the possibility of optimal using of all elements and parts of animals gotten during the disassembly. As a technologically and sanitary very sensitive material, susceptible for microbiological contamination, mechanically deboned poultry meat is subjected to special requirements, among other things, microbiological. The aim of this study is to evaluate a level of microbiological contamination of MSPM an and appropriate sanitary-veterinary evaluation of MSPM.

Total phosphorus (P) and added polyphosphates were determined in product. A total 72 samples of frutti de mare were tested. Medium content of total P (in %) were from 0,041±0,002 up to 0,181±0,062. Maximum level of added phosphates, expressed as P₂O₅, was found on level 0,322%. In 30 samples were detected added polyphosphates ie. in 41,7 percentage of samples. It was calculated with 0,01 calculation factor. It is necessary to use TLC for confirmation and identification added components as phosphorus salts.

Results of our previously conducted studies demonstrated that high hydrostatic pressure can be effective in elimination of pathogenic and spoilage microflora from food products and may extend their shelf-life. The aim of the present study was to determine the effect of ultra high pressure treatment on sensory properties of selected smoked fish. It was found that high hydrostatic pressure (300 i 400 MPa applied for 5, 10 i 15 min) did not exert statistically significant influence on the color, smell, taste and texture of vacuum-packaged, cold-smoked salmon and hot-smoked mackerel.