[The content of some nutrients and potentially harmful components in edible potatoes purchased in the retail network]. / Zawartosc niektórych skladnikow odzywczych i potencjalnie szkodliwych w ziemniakach jadalnych pochodzacych z sieci handlowej.

BACKGROUND: For majority of Polish people potatoes are indispensable component of daily diet. Boiled or steamed potatoes are considered as food meeting the requirements of right nourishment. They are a source of nutrient components, however, potatoes may contain undesirable compounds. OBJECTIVE: The aim of this work was evaluation of dry matter and some nutritients (starch, vitamin C) and potentially toxic (nitrates (V), reducing sugars) constituents in edible potatoes purchased in a retail network in Szczecin in spring and autumn seasons. MATERIAL AND METHODS: The estimation included 25 samples of different potatoes cultivars. Studies were conducted in autumn (October 2008 and 2009) and in spring (March 2009 and 2010). In the samples the content of the following constituents was determined: dry matter (by drying to constant matter), starch (Evers's method), vitamin C (Tillmans's method), reducing sugars (Luff-Schoorl's method) and nitrates (V) (by method with the use of phenol-disulphanic acid). RESULTS: It was stated that there were significant differences between the samples regarding the content of the tested constituents. Concentration of dry matter and starch ranged 14.50-21.23% and 9.25-15.05%, respectively. In potato tubers, which were under the researches in autumn and spring, mean contents of these constituents were nearly the same. Mean concentrations of vitamin C were almost two times lower in potatoes bought in spring (8.47 and 7.77 mg x 100 g(-1)) than in autumn (15.61 and 14.80 mg x 100 g(-1)). The content of reducing sugars exceeded the recommended highest level (0.5%) in the majority of the tested samples. Accumulation of these constituents occurred especially in potatoes available in markets in spring (mean 1.69 and 1.25%). Only in a few samples the content of nitrates (V) was higher than 200 mg NO3-/kg f. m. CONCLUSIONS: The majority of potatoes samples was characterized by a low content of dry matter (< 20%), very low (< 13%) or low (13.0-14.4%) content of starch and low concentration of nitrates (V). Potatoes available in markets in spring contained little vitamin C but a lot of reducing sugars. Due to the possibility of toxic acrylamide formation they should be fried occasionally.

[Evaluation of microbiological quality of seasoning purchased in the retail network]. / Ocena mikrobiologicznej jakosci mieszanek przyprawowych pochodzacych z sieci handlowej.

The estimation of microbiological quality of seasoning purchased in the retail network was the aim of this work. The study included five kinds of seasoning manufactured by four Polish companies. Microbiological analysis of the material included: total count of mesophilic aerobic bacteria and their spores, count of yeast and moulds and occurrence of coliforms bacteria, E. coli, Salmonella sp. and S. aureus. The results showed that the total count of mesophilic aerobic bacteria was high (10(5) -10(6) cfu x g(-1)) in the most of estimated spices and bacteria occurred mainly as spores. The low titre of coliform reduced down to 10(-2)-10(-3), occurrence of E. coli it was stated in 20% of samples of spices. However no pathogenic bacteria (Salmonella sp., S. aureus) was detected. Contamination of seasoning by yeasts and moulds was low in majority of samples and only in two samples the count of moulds was higher than 10(3) cfu x g(-1) and not answered requirements. Moulds were mainly represented by Aspergillus sp. (A. glaucus, A. niger, A. flavus) and than by Penicillium sp. and Rhizopus sp. Microbiological quality of seasoning was differentiated in dependence on the manufacturer.

[Microbiological quality of the air in "small gastronomy point"]. / Stan mikrobiologiczny powietrzaw obiekcie "malej gastronomii".

The aim of this work was the estimation of microbial contamination of the air in "small gastronomy point". The study included three places, which have been separated on the ground of their function: 1. area of subsidiaries, 2. area of distribution (sale and serving meal), 3. area of consumption. The total numbers of aerobic mesophilic bacteria, yeasts and moulds were determined by sedimentation method. Taxonomy units of fungal aerosol were also estimated. The samples of air were collected in 16 investigation points in the morning (8-8.30) and in the afternoon (14-14.30). Four series of measurements were carried out and in general 128 of air samples were tested. The results showed that numbers of bacteria, yeasts and moulds were variable and received respectively 30-3397, 0-254 and 0-138 cfu x m(-3). Microbial contamination of air changed depending on area character (the highest average count of bacteria occurred in the air of consumption area and fungi in subsidiaries area), time of a day (contamination of the air increased in the afternoon) and determination date. Only in single samples the numbers of bacteria and fungi were higher than recommended level. Pigmentary bacteria had high participation in total count of bacteria and filamentous fungi were represented mostly by Penicillium sp. and Cladosporium sp.

[Microbiological quality of minimally processed vegetable salads]. / Mikrobiologiczna jakosc salatek warzywnych o niskim stopniu przetworzenia.

The microbiological condition of minimally processed vegetable salads (7-days durability) purchased in the retail network of Szczecin has been assessed. The study included 14 kinds of salads manufactured by two producers. The total count of mesophilic aerobic bacteria and their spores, aid-forming bacteria (lactobacilli), titre of coliforms, occurrence of pathogenic bacteria and counts of moulds and yeast were determined. No pathogenic bacteria (Salmonella, Staphylococcus aureus, Bacillus cereus and Proteus) was detected in all salads. However contamination by saprophytic microorganisms was high in salads of both producers. Total count of mesophilic aerobic bacteria was higher than recommended level (> 10(5) cfu/g) in majority of salads. The high quantities of yeast (> 10(3) jtk/g) and lactobacilli (10(3)-10(5) fu/g) were also stated. The titre of coliforms was reduced (down to 0.01-0.0001 g). The count of moulds did not exceed 100 cfu/g in a most of samples. Moulds occurring in tested samples were represented mainly by Penicillium sp.

[Microbiological quality of muesli samples purchased in retail network]. / Ocena stanu mikrobiologicznego mieszanek musli pochodzacych z sieci handlowej.

The estimation of microbiological quality of muesli samples was the aim of this investigation. The study included 40 samples which represented various consignments of muesli, produced in 2002 year. Total number of aerobic mesophilic bacteria, yeasts and moulds, and also occurrence of pathogenic bacteria, coliforms and enterococci were determined. The systematic units of muesli fungal flora have been identified. It was stated that microbiological quality of all tested muesli was good. No pathogenic bacteria (Salmonella, Staphylococcus aureus and Bacillus cereus) was detected and also coliforms and enterococci titre was correct (> 0.1 g). A majority of samples characterized low contamination levels of mesophilic aerobic bacteria and fungi, and their total number did not exceed, suitably 10(3) and 10(2) cfu/g. The mesophilic aerobic bacteria were mainly represented by vegetative forms. The average share of these bacteria spores in total number of bacteria received 30%. The Aspergillus sp. and Penicillium sp. were regular elements of muesli fungal flora.

[Air microflora of university cafeteria]. / Mikroflora powietrza w stolówce studenckiej.

The numbers of aerobic mesophilic bacteria, yeasts and moulds were obtained by sedimentation method. The investigation included six areas, which have been separated on the ground of their function: 1. washing and peeling of potatoes and vegetables, 2. initial treatment of raw materials, 3. washing up of kitchen utensils, 4. cooking of meals, 5. serving of meals, 6. dining room. The samples of air were collected in 32 investigation points in the morning (8-8(30)) and in the afternoon (15-15(30)). Twelve series of measurements were carried out and in general 768 of air samples were tested. The results show that numbers of bacteria, moulds and yeasts were variable and received respectively 75-4550, 0-4565 and 0-290 cfu/m3. Analysis of variance proved that differences between mean number of microorganisms in the air were significant in dependence on the kind of place, time of a day and series of measurements. In the morning the highest microbiological contamination characterized the air of "washing and peeling" area. In the afternoon the number of all groups of microorganisms in the air of 1 and 2 areas was reduced. In the other places the amount of bacteria and yeasts increased, but mean number of moulds was reduced. Respectively 3% and almost 20% of air tested samples not answered for bacteria and fungi numbers recommended to kitchen areas. Filamentous fungi were represented mainly by Cladosporium sp. and Penicillium sp.

[Microbiologic evaluation of instant soup concentrates]. / Mikrobiologiczna ocena koncentratów zup typu instant.

The microbiological condition of instant soup powders purchased in retail network has been assessed. The study included 37 instant soups (8 types) manufactured by four Polish companies. The microbiological quality of a majority of soup powders fulfilled the requirements of the standard. No pathogenic bacteria (Salmonella, E. coli and Staphylococcus aureus) were detected, nor were there any spores of sulphitereducing anaerobic bacteria found. However, some samples of powders, mainly from one manufacturer, did have an excessive total number of bacteria (> 10(5) cfu/g) and a reduced (down to 0.01 g) level of coliform count. Aerobic bacteria occurring in powders were of vegetative and spore forms and exhibited the activity of amylo-, lipo- and proteolytic exoenzymes. The quantity of moulds did not exceed 100 cfu/g in a majority of samples. They were mainly represented by Penicillium sp., Aspergillus sp., Alternaria sp. and Cladosporium sp.