Fish is a food that has a complex chemical composition with high nutritional value and that is given by the content of protein, lipids, mineral salts and vitamins. It is a very perishable product and failure to comply with food safety conditions can lead to risks to the health of the consumer. The use of heat treatments leads to the formation of compounds that can become toxic to the body. The heat treatments used were boiling, roasting and baking in the oven. These processes bring improvements to the sensory characteristics of the fish. Following the interpretation of the data we can state that roasting is the preferred method of most participants in the tasting of products. The physico-chemical composition and the influence of some heat treatments on the sensory characteristics of the fish were determined.

The control and assessment of the level of mycotoxins in food is a very important desideratum for the food industry and, in particular, for products of plant origin. Control of food products represents a priority to get safe the population. Products intended for consumers must comply with the legislation. Mycotoxins are compounds with high stability, with very few ways and possibilities of elimination from the body. In order to eliminate the risk, a rigorous control of the feed is necessary. The purpose of this study was to evaluate the content of zearalenone (ZEA) and deoxynivalenol (DON) in cereals, bread and bread with potatoes. As a result of the determinations, it was found that the ZEA and the DON are well below the values provided by the legislation, due to the proper application of the food safety systems. In the case of ZEA and DON, the highest amount was observed in the case of whole grains, and the smallest amount was observed in homemade bread with potatoes