Analysis of data from the rapid alert system for food and feed for the country-of-origin Slovakia for 2002-2020.

The Rapid Alert System for Food and Feed (RASFF) plays a pivotal role in regulating food safety in the European Union by enabling the competent authorities in each Member State to issue warnings for removing unsafe or illegal items from the market. This article undertakes a comprehensive analysis of RASFF data on Slovak food from 2002 to 2020, to investigate the trends in notifications, actions executed, hazard categories, and product categories within the food industry. Our scrutiny of the RASFF data revealed fluctuations in the counts of alerts and information notifications across years, indicating periods of heightened hazard detection and enhanced transparency within the system. Various measures, including destruction, recall, notification, and prohibition, were employed to address these hazards and ensure the safety and compliance of food products. The hazard categories exhibited sporadic patterns, underscoring the necessity for ongoing surveillance and regulatory interventions. Specific product categories, such as dietetic foods, food supplements, and fortified foods, registered higher incidences of hazards in specific years, implying the need for intensified safety precautions. These findings highlight the importance of sustained efforts in maintaining food safety and managing risks within the industry.

Risk Assessment of the Wild Edible Leccinum Mushrooms Consumption According to the Total Mercury Content.

Wild-growing edible mushrooms contain many biologically valuable substances. However, they are considered a risk commodity due to their extremely high capacity for bioaccumulation of potential risk elements and pollutants from the environment. Four bolete mushrooms from the genus Leccinum were collected from 16 forested areas of Slovakia from June to October 2019. The total mercury content in soil and fruiting body parts was determined by an AMA-254 Advanced Mercury Analyzer. Soil pollution by total mercury was evaluated by contamination factor (Cfi). Bioaccumulation factor (BCF), translocation factor (Qc/s), percentage of provisional tolerable weekly intake (%PTWI), and target hazard quotient (THQ) were used to describe and compare uptake and transition abilities of mushrooms, and the health risk arising from consumption of the mushrooms. Total mercury content varied between 0.05 to 0.61 mg kg-1 DW in the soil/substrate samples, and between 0.16 and 5.82 (caps), and 0.20 and 3.50 mg kg-1 DW (stems) in fruiting body samples. None of the analyzed locations represented a health risk based on %PTWI values, however, three locations may pose a significant health risk from the perspective of THQ values.

Wine Faults: State of Knowledge in Reductive Aromas, Oxidation and Atypical Aging, Prevention, and Correction Methods.

The review summarizes the latest scientific findings and recommendations for the prevention of three very common wine faults of non-microbial origin. The first group, presented by the reductive aromas, is caused mainly by excessive H2S and other volatile sulfur compounds with a negative impact on wine quality. The most efficient prevention of undesirable reductive aromas in wine lies in creating optimal conditions for yeast and controlling the chemistry of sulfur compounds, and the pros and cons of correction methods are discussed. The second is browning which is associated especially with the enzymatic and non-enzymatic reaction of polyphenols and the prevention of this fault is connected with decreasing the polyphenol content in must, lowering oxygen access during handling, the use of antioxidants, and correction stands for the use of fining agents. The third fault, atypical aging, mostly occurs in the agrotechnics of the entire green land cover in the vineyard and the associated stress from lack of nutrients and moisture. Typical fox tones, naphthalene, or wet towel off-odors, especially in white wines are possible to prevent by proper moisture and grassland cover and alternating greenery combined with harmonious nutrition, while the correction is possible only partially with an application of fresh yeast. With the current knowledge, the mistakes in wines of non-microbial origin can be reliably prevented. Prevention is essential because corrective solutions for the faults are difficult and never perfect.

The Effect of Heat Treatment on Cow's Milk Protein Profiles.

Milk is a food of high nutritional value processed by heat treatment. Heat treatment of milk is a technological process designed to inhibit the growth of microorganisms and extend the shelf life of products. The heating process directly affects the molecular structure of whey proteins by the process of denaturation. It leads to the formation of a whey protein−casein polymer complex. Based on these facts, milk heat-treatment conditions should be controlled during milk processing. This work focuses on describing the whey protein denaturation process and formation of the complex of whey protein with casein. The effect of heat treatment on individual milk protein fractions alpha-casein (α-cas), beta-casein (ß-cas), kappa-casein (κ-cas), beta-lactoglobulin (ß-lg) and alpha-lactalbumin (α-la) was studied by SDS-PAGE. Formation of the whey protein−casein polymer complex increased significantly (p < 0.05) on increasing the temperature and duration of the heat treatment.

Mercury in scarletina bolete mushroom (Neoboletus luridiformis): Intake, spatial distribution in the fruiting body, accumulation ability and health risk assessment.

In the present work, we focused on two aspects of mercury (Hg) bioconcentration in the above-ground parts of Neoboletus luridiformis. In the first part, we monitored the bioconcentration potential of individual anatomical parts of a particular fruiting body and evaluated the obtained data by the spline interpolation method. In the second part, we focused on assessing the mercury content in 378 samples of N. luridiformis and associated samples of substrates from 38 localities with different levels of Hg content in Slovakia. From the obtained data of Hg content in samples of substrate and fungi, we evaluated ecological indicators (geoaccumulation index - Igeo, contamination factor - Cf a potential ecological risk - PER), bioconcentration indicators (bioconcentration factor - BCF; cap/stipe quotient - Qc/s) and health indicators (percentage of provisional tolerable weekly intake - %PTWI a target hazard quotient - THQ). Based on the Hg distribution results, the highest Hg content was found in the tubes & pores (3.86 mg/kg DW), followed by the flesh of cap (1.82 mg/kg DW). The lowest Hg content was in the stipe (1.23 mg/kg DW). The results of the BCF values indicate that the studied species can be included in the category of mercury accumulators. The results of the ecological indices representing the state of soil pollution pointed out that two localities (Malachov and Nizná Slaná) stood apart from all monitored localities and showed a state of an extremely disturbed environment. This fact was also reflected in the values of Hg content in the fruiting bodies of the studied mushroom species. In the case of the consumption of mushrooms from these localities, it can be stated that long-term and regular consumption could have a negative non-carcinogenic effect on the health of consumers. It was confirmed by the %PTWI (Malachov: 57.8%; Nizná Slaná: 53.2%) and THQ (Malachov: 1.11 Nizná Slaná: 1.02). The locality Cacín-Jelsovec is interesting from the bioconcentration characteristics point of view, where the level of environmental pollution was the lowest (Hg content in the soil was below the background value) compared to other localities, however, the THQ value was the highest (1.29).

Biogenic and Risk Elements in Walnuts (Juglans regia L.) from Chosen Localities of Slovakia.

Walnuts (fruits Juglans regia, L.) belong among to the most spread, commercially grown tree nuts in the world. Nuts have grown higher attention in last years as valuable sources of essential elements; they are rich in non-essential fatty acids, proteins, fibre, plant sterols and minerals including potassium and magnesium and antioxidants. Determination of elements distribution in nuts is required not only for evaluation of total intake of essential elements in our food, but it is also useful for gaining data on contamination of foodstuffs by risk elements, but also for monitoring of heavy metal contamination in foodstuffs. Walnut samples were taken from three selected areas in Slovakia. The first location is in the vicinity of the cities Strázske, Humenné and Vranov nad Toplou, the second one is situated close to the city of Prievidza and the last one is close to the city of Vráble. The results of evaluation showed that the content of the elements monitored in location of Vráble did not exceed the limits set by the Regulation of Ministry of Health of Slovak Republic No 2/1994. In the half of samples taken from the location of Strázske, higher content of cadmium as the permitted limit has been found. The samples exceeded the amounts allowed by the Regulation No 2/1994 in contaminated area called "The dangerous triangle". Potential consumption of these walnuts could negatively affect human organism, but only if the kernels from the exact locality would be consumed in very high daily amounts (100-fold higher intake as daily intake according to the Statistical Office of SR).

Measuring and comparing the water activity and salt content in Parenica cheeses made by traditional and industrial technology.

BACKGROUND: Slovenská Parenica is one of the most traditional and ever-popular sheep´s milk cheese specialities. This cheese has been registered as a geographical indication (PGI) in the EU. Parenica cheese is produced also from cow´s milk, but without the trade name "Slovenská/Slovak". OBJECTIVE: The aim of our research was was statistical reporting and results visualization of water activity analysis and salt content in cow´s milk Parenica cheeses from 8 small and medium-sized Slovak dairy producers. MATERIAL AND METHOD: A total of 320 samples of smoked and non-smoked Parenica cheeses made from cow´s milk using traditional and industrial technology were examined during the 10-month period. Each cheese was analysed immediately after sampling (A) and subsequently after 7 days of storing at 4°C (B). The salt content was measured on the Chloride analyser M 926 and the water activity on the Fast-Lab meter. Due to the hierarchical design of the experiment, the linear mixed models via the R statistical environment to compare the differences in the water activity and salt content were used. RESULTS: Statistical reporting and visualization of water activity measurements showed significant differences between samples A and B ( p = 0.0129) and between kinds of Parenica cheese ( p = 0.0196). The value of water activity ranged from 0.908 to 0.975 (A) with the increasing trend after storing in both kinds of Parenica cheese. The impact of dairy producer type was not significant. The higher content of NaCl was found in fresh Parenica cheese from small farms (nonsmoked: 2.51 ±1.12 g/100 g, smoked: 1.97 ±0.89 g/100 g). The average salt content in cheeses from industrial dairies was 1.65 ±0.34 g/100 g (non-smoked) and 1.96 ±0.43 g/100 g (smoked). Results showed lower variability of salt content in cheeses from industrial dairies. CONCLUSIONS: It can be concluded that especially the small producers can have probably problem in noncompliance with the technological processes, non-implementation of standardized procedures and underestimation of hygiene regulations.

The effect of roasting on the total polyphenols and antioxidant activity of coffee.

The total polyphenolic content and the antioxidant activity have been analyzed in ground beans of green, light, medium and dark roasted coffee by UV-VIS spectrometry. Water coffee extracts showed the highest levels of polyphenols in green and light roasted coffees where the total polyphenolic content (TPC) ranged from 49.19 ± 0.70 to 74.05 ± 0.28 and from 59.79 ± 1.45 to 38.34 ± 1.26 g GAE.kg-1, respectively. In medium roast samples it ranged from 43.90 ± 3.07 to 74.05 ± 0.28g GAE.kg-1 and in dark roast from 37.44 ± 0.63 to 47.41 ± 0.69 g GAE.kg-1. The total antioxidant capacity (TAC) reached the highest values (DPPH inhibition ranging from 69.08 ± 1.33% to 78.55 ± 0.89%) in light roasted coffees. Dark roasted coffees showed both the lowest content of polyphenols as well as the total antioxidant capacity. In case of TPC, statistically significant differences (P˂0.001) have been identified between green coffee and other roasted degrees. Also, dark coffee showed statistically noticeable differences (P˂0.001) in TPC in relation to other roasted stages. Statistically important difference (P˂0.001) has been discovered between the total antioxidant capacity of dark roasted coffee and other roasting levels. The results demonstrated that roasting process affects both the oxidative activity as well as polyphenolic content.

Determination of tropane alkaloids atropine and scopolamine by liquid chromatography-mass spectrometry in plant organs of Datura species.

Hyoscyamine (atropine) and scopolamine are the predominant tropane alkaloids in the Datura genus, occurring in all plant organs. The assessment of the alkaloid content of various plant parts is essential from the viewpoint of medical use, but also as a potential risk of toxicity for humans and animals. Therefore, a reliable method for the determination of tropane alkaloid content is of high importance. The present work aimed at the elaboration of a rapid method for determination of the most abundant Datura alkaloids by LC-MS technique using a new generation of core-shell particle packed column. Tropane alkaloid content was investigated in various plant organs of four Datura taxa (D. innoxia, D. metel, D. stramonium, and D. stramonium var. tatula), grown under the same conditions, in two developmental stages. We have developed a rapid LC-MS method for the quantitative determination of atropine and scopolamine, which was successfully applied to quantify the alkaloids in different plant organs (leaves, flowers, stems, seeds) of thorn apples after a simple sample preparation step. Elaboration and validation of the method and analysis of plant extracts were done by UFLC-MS technique, employing an Ascentis Express C18 column. Detection was done in positive ionization mode (ESI+) and the method suitability was evaluated by several validation characteristics. Quantitation limits are 333 and 167 pgmL(-1) for scopolamine and atropine, respectively, and the method shows very good repeatability. The analysis of Datura extracts revealed significant differences depending on the species, the organ and the sampling period. Atropine was found to be dominant over scopolamine in three out of the four taxa investigated. D. innoxia showed the highest concentrations of scopolamine in all organs examined, whereas D. metel accumulated the lowest scopolamine levels. Hyoscyamine, measured as atropine, was the highest in D. stramonium var. tatula, and the lowest in D. innoxia. Samples collected in summer had higher scopolamine levels than autumn samples, concerning both stems and leaves.

Determination of polyphenolic compounds by liquid chromatography-mass spectrometry in Thymus species.

Polyphenolic compounds represent a wide group of phytochemicals, including well-known subgroups of phenolic acids, flavonoids, natural dyes, lignans etc., which are produced by plants. These natural bioactive compounds possess a variety of beneficial effects including antioxidant and anticarcinogenic activities, protection against coronary diseases as well as antimicrobial properties. Thymus species have already been reported as sources of different phenolic acids and flavonoids. Moreover, the composition and content of flavonoids in Thymus species play important role as taxonomic markers providing distinction of species. High-performance liquid chromatography (HPLC) coupled with diode array detector (DAD) and on-line mass spectrometry (ESI-MS) method was used for analysis. The method was evaluated for a number of validation characteristics (repeatability and intermediate precision, LOD, LOQ, calibration range, and recovery). The polyphenolic pattern of five native Hungarian Thymus species (T. glabrescens Willd., T. pannonicus All., T. praecox Opiz, T. pulegioides L., and T. serpyllum L.) was characterized. The dominant compound was rosmarinic acid, which ranged between 83.49 µg g(-1) and 1.436 mg g(-1). Other phenolic acids (ferulic acid, caffeic acid and its other derivatives, chlorogenic acid and p-coumaric acids) were present in every examined Thymus species, as well as flavanones: naringenin, eriodictyol and dihydroquercetin; flavones: apigenin and apigenin-7-glucoside, flavonols: quercetin and rutin. The polyphenolic pattern was found to be a useful additional chemotaxonomic tool for classification purposes and determination of the locality of origin.