The aim of this study was to determine the prevalence of Listeria sp. and Listeria monocytogenes in soil samples with reference to type of fertilizers (natural and artificial) and distance from places intensively exploited by men, as well as to determine the relationship between the presence of L. monocytogenes in the soil and in fruits and vegetables. The examined 1,000 soil samples originated from 15 different areas, whilst 140 samples of fruits and 210 samples of vegetables were collected from those areas. L. monocytogenes was isolated only from 5.5 % of all soil samples coming exclusively from meadows intensively grazed by cattle (27.8 %) and areas near food processing plants (25 %) and wild animal forests (24 %). Listeria sp. and L. monocytogenes were not present on artificially fertilized areas and wastelands. L. monocytogenes was detected in 10 % of samples of strawberry, 15 % of potato samples, and 5 % of parsley samples. Our data indicate that Listeria spp. and particularly L. monocytogenes were found in the soil from (1) arable lands fertilized with manure, (2) pasture (the land fertilized with feces of domestic animals), and (3) forests (again, the land fertilized with feces of animals, not domestic but wild). The bacteria were not detected in the soil samples collected at (1) artificially fertilized arable lands and (2) wastelands (the lands that were not fertilized with manure or animal feces). Moreover, a correlation was determined in the presence of L. monocytogenes between soil samples and samples of the examined fruits and vegetables.

Different methods results of data processing applied to measurements of vibrations machines (pumps P-1, P-2 and P-3) and support structures using different measurements techniques (OMA, EMA, ODS) are presented and discussed in the paper. Dynamics measurements of structures were performed with the use of a multichannel PULSE system, manufactured by the Brüel & Kjær. The main purpose of the dynamical measurements was to establish source of big excitation for P-2. Vibration velocity of pump P-2 gain 7mm/s in case of pump P-2 not working and pump P-3 working. According to the standard ISO 10816-3 it is close to dangerous zone

Background: The growing consumption of snack foods such as chips driving demand for healthier, more nutritious alternatives. This study investigated the effect of frying temperature on oil absorption, oil binding capacity, and fatty acid composition of fish-based snacks made from a 1:1 ratio of tapioca starch and carp meat obtained after the separation of the remains of its industrial filleting. Methods: The snacks were deep-fried at 160 °C, 170 °C, and 180 °C, and analyzed for expansion, oil absorption, oil binding capacity, fatty acid profiles, and nutritional indices. Oxidation levels and free fatty acids were also measured, ensuring compliance with legal limits. Results: Deep-frying at 180 °C resulted in significantly higher snack expansion (95.20%) than the 50% expansion observed at 160 °C and 170 °C. However, snacks deep-fried at 180 °C absorbed the most oil (29.07%) and exhibited the lowest oil binding capacity (8.84%), whereas deep-frying at 160 °C and 170 °C led to oil binding capacities of 15.83% and 18.58%, respectively. Fatty acid profiles also showed temperature-dependent changes, with increased oil absorption reducing omega-3 to omega-6 ratios. Importantly, deep-frying for 45 s at all temperatures did not lead to excessive oxidation or free fatty acid levels beyond regulatory thresholds. Nutritional indices of the deep-fried product were comparable to those of vegetable oils, while before deep-frying, they resembled those of seafood products like shellfish and seaweed. Conclusions: While higher frying temperatures improve the texture and expansion of fish-based snacks, they also increase oil absorption and reduce oil binding. Based on these findings, deep-frying at 180 °C was suggested as the optimal condition to balance product texture, oil absorption, and nutritional quality, making the snacks a healthier alternative to conventional deep-fried products.

The main problem in processing bovine colostrum is preserving as many beneficial compounds as possible, most of which have low thermal stability. The present study evaluates the possibility of using cold plasma (CP) as a decontamination technology and its effect on selected biologically active fractions of freeze-dried bovine colostrum. The plasma process was carried out in air, nitrogen, and oxygen environments. The results revealed that the sterilization process using CP caused slight changes in the colour of the samples expressed by the attributes ΔC, ΔL, Δh and ΔE. The decontamination effect depended on the gas used and the type of microorganism. The highest decontamination effects were gained under oxygen conditions, where reductions were obtained for total psychrophilic bacteria (THPC) by log 1.24, mesophilic bacteria (THMC) by log 1.02, Enterobacteriaceae by log 1.16, E. coli by log 0.96, yeast (TYMC) by log 0.92. A significantly lower decontaminating effect was obtained for Gram-positive bacteria and sporophytic forms. Additionally, the application of CP, regardless of the gas used, affected the modification of protein structure and reduction of immunoglobulin concentration. as proven by proteomics analyses (1-DE, 2-DE, MALDI–TOF MS). The same applied to β-lactoglobulin in air and oxygen and BSA in nitrogen and air.

The aim of the work was to find out what is the prevalence and burden of Campylobacter sp. in the poultry exudates, what are the predominant species, how diverse they are, and can poultry exudates be considered as the essential carriers of campylobacters posing a health risk of campylobacteriosis in Poland. Broilers’ and turkeys’ exudates, collected directly from the bulk containers at the day of delivery were subjected to pre-enrichment and direct plate counting according to ISO 10272 (1995) with presumptive C. jejuni strains subjected to confirmatory genetic identification by the nested PCR and RAPD typing. The results indicated that over 90% of the exudates tested carried Campylobacter sp., with their number being significantly higher in broilers’ (10³ to10⁵ cfu mL^-1) compared to turkeys’ (10² to 10⁴ cfu mL^-1) (P≤0.05), and essentially higher (P≤0.05) for the broiler parts’ “skin on” exudates. C. jejuni was the only species present in the turkeys’ and predominant in broilers’ parts’ exudates. RAPD-typing of the isolates revealed 14 distinct RAPD types with the majority of C. jejuni isolates considered to be closely related.

Polskie przetwórstwo ryb utrzymało dynamikę wzrostu zwiększając wolumen produkcji wyrobów rybnych. Podaż ryb i przetworów rybnych na rynku krajowym przekroczyła 0,5 mln ton. Mimo wzrostu spożycia ryb i produktów rybnych (13,33 kg/ /osobę/rocznie) wciąż pokutuje błędne przekonanie, że ryby morskie, szczególnie bałtyckie mogą zagrażać zdrowiu konsumentów. Analiza dostępnych danych przeczy tej tezie, wskazując na fakt, że ryby poławiane przez polskich rybaków spełniają niezwykle rygorystyczne normy zarówno krajowe jak i wspólnotowe.