FACULTY OF BIOTECHNOLOGY AND FOOD SCIENCES

SLOVAK UNIVERSITY OF AGRICULTURE IN NITRA

DEPARTMENT OF FOOD HYGIENE AND SAFETY

XII. SCIENTIFIC CONFERENCE WITH INTERNATIONAL PARTICIPATION

FOOD SAFETY AND CONTROL

www.bezpecnostpotravin.sk

Smolenice, March 26 – 27, 2015

Conference programme: March 26, 20158.00 - 9.00 Presentation

9.00 - 9.10 Opening of the conferenceCurrent problems in food hygiene and s afety

9.10 - 9.40 Overview of activities of the Czech Agriculture and Food Inspection Authority in 2014Martin Klanica

9.40 -10.05 The scientific risk assessment – the cornerstone of the food safetyMarica Kuzmiak-Theisová, Zuzana Bírošová

10.05 - 10.30 10.30 - 11.00

Utilization of molecular biologic methods for the food analysis and control Peter Siekel, Tomáš Kuchta, Matej Planý,

Break

11.00 - 11.20 Meat products the proposal of transformed Slovak legislationPeter Turek

11.20 - 11.40 Control and monitoring of pesticides in food in the Slovak RepublicMilan Kováč

11.40 - 12.00

Possibility for improving the systen of HACCP in food industryJozef Golian

12.00 - 12.15 Food hygiene at primary producers – plant productsJaroslav Remža

12:15 - 12:30

12.35 - 13.40

Program of unannounced audits - IFS Food CheckMartin Horváth

Lunch

13.40 - 13.55 Restoration of the traditional Klenovecký cheese production Karol Herian, Ján Kerestéš,

13.55 – 14.10 Analytical methods in food industry Phthalate migration from packaging to meat productsAlžbeta Jarošová

14.10 – 14.30 Overview on mycotoxin pattern in cereals in central Europe of the last yearsLilian Kuster

14.30 – 14.50 A current view on filamentous fungi and mycotoxins associated with agricultural crops; their ecology, biology and toxicological aspectsRoman Labuda

14.50 – 15.05 Modified carbon paste electrode as a tool for the evaluation of oxidative stability of rapesead oil Libor Červenka, Milan Sýs, Simona Žabčíková, Dai Long Vu, Karel Vytřas

15.05 - 15.20 Tartegeted screening analysis of Sibutramine and Sildenafil in dietary supplements using methods HPLC/MS-TOFEva Hrnčiariková, Róbert Germuška,

15.20 - 15.50 Break

15.50 - 16.15 Measurement of crips/crunch in foods using texture

Guy Jones 16.15 - 16.35 Methods for rapid microbiology and instrumental equipment for laboratory practice

Tereza Šelichová16.35 - 17.00 News at Biokar growth media

Peter Sozanský

18.30- 23.30 Social evening

Friday 27. March, 2015

9.00 - 9.15Food safety and control of foodstuffs of plant origin Hemp products and possibility for increasing of cereal food nutritional valueMarie Hrušková, Ivan Švec

9.15 - 9.30 Sea buckthorn muffin – development of a new functional cereal productZuzana Ciesarová, Kristína Kukurová, Kristína Krištanová, Viera Jelemnská, Vladimír Vietoris,

9.30 - 9.45 The applicability of shear deformation at 30 °C for testing quality of gluten-free doughIva Burešová, Soňa Kulhanová, Lucie Masařiková, Stanislav Kráčmar, Ľudek Hřivna, David Bureš,

9.45 - 10.00 Content of 4(5)-methylimidazole, caffeine and chlorogenic acid in commercial coffee brands Thi Thanh Dieu Phan, Miroslava Bittová, Kamil Mikulášek, Stanislav Kráčmar, Vlastimil Kubáň, Pavel Valášek, Blanka Svobodová

10.00 - 10.15 Colored wheats - genetic aspects and other usesVáclav Trojan, Tomáš Vyhnánek, Ladislav Havel

Microbiological and m ycological f ood safety 10.15 - 10.30 Toxoplasma gondii in wild ruminants bred in game preserves and farms with production

destined for human consumption in the Czech Republic Alena Lorencová, et. al.

10.30 - 11.00 Break

Safety and c ontrol of foodstuffs of animal o igin 11.00 - 11.15 Interspecies and seasonal differences of retional dairy ruminant´s milk

Lucia Hodulová, Lenka Vorlová, Romana Kostrhounová, Marcela Klimešová-Vyletělová, Jan Kuchtík11.15 - 11.30

11.30 – 11.45

11.45 – 12.00

Probiotic properties of lactobacilli isolated from goat's milkMartin Tomáška, et a., Antibiotic resistence of Stahpylococcus spp. isolated from samples of raw sheep milkMilan Vasiľ, Juraj Elečko, Zuzana Farkašová, Martin LapinCarrageenans in meat production – risk and safetyMatej Pospiech,Martina Bednářová, Bohuslava Tremlová, Josef Jandásek

12.00 – 12.15 Possibilities in determination of protein content in meatRóbert Gál, Zdeněk Polášek, Jan Katina, Josef Kovář ,Ladislav Šiška

12.15 - 12.30 Discussion

12.30 Closing of the conference Lunch

PostersSection 1 : Current problems in food hygiene and safety The international food safety standards BRC, Issue 7Jozef Čapla, Peter Zajác, Vladimír Vietoris

HORIZON 2020 as an instrument for funding of research in the food industry Ivan Filus, Martina Fikselová, Peter Kopkáš The mission of the national focal point in the field of the safety of food chainPetra Gereková, Marica Kuzmiak Theizsová, Zuzana Bírošová,

Section 2: Microbiological and m ycological f ood safety The influence of Pichia killer toxins on the wine spoilage yeastsUrszula Blaszczyk, Pawel Satora, Pawel Sroka,Effect of furfural on carotenoid biosythesis by Rhodotorula graminisUrszula Błaszczyk, Paweł Sroka, Paweł Satora, Łukasz Wajda, Szymon StrnadThe testing of the sanitizers efficacy to enterococci adhered on glass surfaces Margita Čanigová, Viera Ducková, Miroslav Kročko, Jana Bezeková, Isolation and identification of yeasts in fruits of increased acidityIwona Drożdż, Aleksandra Duda-Chodak, Paweł Sroka, Urszula BłaszczykUsing stable isotope internal standard for the accurate quantification of cyclopiazonic acid with a HPLC-MS/MS methodGeorg Häubl, Roman Labuda, Parisa AnsariMicrobial contamination of spices used in production of meat productsMarcela Klimešová, Jiří Horáček, Michal Ondřej, Ivan Manga, Ivana Koláčková, Ludmila Nejeschlebová, Antonín PonížilThe influence of bee pollen on Alicylobacillus acidoterrestris growth Małgorzata Makarewicz, Iwona Drożdż, Małgorzata Młynarczyk, Dominika Wójcik, Aleksandra Duda-Chodak, Monika CiochThe prevalence of Salmonella infections in laying flocks producing eggs and their impact on the public healthĽubomír Lopašovský, Lucia Zeleňáková, Martina Fikselová, Alica Bobková, Simona Kunová, Marek BobkoThe influence of virus infections on antioxidant levels in the GM Plum variety "Honeysweet" (Prunus domestica L.)Jiř Sochor, Boris Krška, Jaroslav Polák, Tunde JurikováThe yeasts profile of home-made and commercial sauerkrautsSatora Pawel, Makarewicz Małgorzata, Strnad Szymon, Cioch Monika, Celej DagmaraQuantitative profile of LAB and yeasts in home-made sauerkrauts of different cultivarsStrnad Szymon, Satora Paweł, Makarewicz Małgorzata, Drożdż Iwona, Błaszczyk UrszulaComparison of the yeast microbiota of different varieties of cool-elimate grapes by PCR-RAPDIwona Drożdż, Małgorzata Makarewicz, Paweł Sroka, Paweł Satora, Paweł Jankowski Colonization of grapes berries and cider by potential producers of patulinDana Tančinová, Ľubomír Rybárik, Soňa Felšöciová, Zuzana Mašková, Miroslava CísarováThe impact of ŚPIRULINA on the microbiological stability of unpasteurised apple juiceŁukasz Wajda, Aleksandra Duda-Chodak, Tomasz Tarko, Marta Izajasz-Parchańska

Section 3: Chemical safety of foodstuffs Connection between phthalate exposure and beverages package materialTomáš Pílka, Ida Petrovičová, Branislav Kolena, Miroslava Šidlovská, Barbora Matejovičová, Mária VondrákováThe content of selected heavy metals (Ni, Cd, Pb) in poultry carcassKatarzyna Czyż, Monika Kowalska-Góralska, Zbigniew Dobrzański, Adam Roman, Piotr Nowakowski, Robert Bodkowski, Bożena Patkowska-Sokoła, Anna Wyrostek, Katarzyna RomanEvaluation of the desinfection effectivenes of two restaurantsSimona Kunová, Ľubomír Lopašovský, Miroslava Kačániová, Various approaches for electroanalytical determination of acrylamideSimona Žabčíková, Libor Červenka,

Section 4: Nutrition and food safety The effect of food with different glycemic index on the blood glucose levelLenka Kouřimská, Šárka JirákováHealth safety aspects of foodstuffs intented for phenylketonuricsStanislava Matejová, Martina Fikselová, František Buňka,Organic food from the perspective of Slovac consumerAlica Bobková, Ľubomír Lopašovský, Lucia Zeleňáková. Marek Bobko, Ľubomír Belej,

Section 5: Safety and control of milk and milk products The factor of drying of antioxidants in selected Lamiaceae herbsAnna AdámkováThe estimated possibilities of process monitoring in milk production by the simple thermodynamic sensorsMartin AdámekThe quality of processed cheeses the same brand of domestic and foreign productionJana Bezeková, Margita Čanigová, Viera Ducková, Miroslav Kročko, Renáta Kocáková, An effect of Friesian sheep diet supplementation with rapeseed meal on their milk fatty acids profileRobert Bodkowski, Katarzyna Czyż, Piotr Nowakowski, Bożena Patkowska-Sokoła, Anna Wyrostek, Katarzyna Roman, Marta Iwaszkiewicz, Marzena JanczakThe bacteriological quality of goat and ovine milk Kateřina Bogdanovičová, Alena Skočková, Zora Šťástková, Ivana Koláčková, Renáta KarpíškováThe Effect of paternal Bull on Milk Fat Composition of Dairy Cows of Different BreedsKatarína KirchnerováOccurrence of Enterococcus spp. isolated from the milk and milk productsInes LačaninImmunofluorescence detection of milk protein in meat productsMichaela Petrášová, Matej Pospiech, Bohuslava Tremlová, Zdeňka Randulová

Relationship between freezing point an its equivalent at raw sheep´s milkMartin Tomáška, Margita Hofericová, Miroslav Kološta, Oto Hanuš,Evaluation of milk yield in Tsigaiewes by somatic cell count Martina Vršková, Vladimír Tančin, Katarína Kirchnerová, Petr SlámaComparison of chemical composition and fatty acids profile in milk derived from Polish Mountain, Friesian and Karagouniko sheepKatarzyna Czyż, Robert Bodkowski, Piotr Nowakowski, Katarzyna Roman, Anna Wyrostek, Marta Iwaszkiewicz, Mohammed Nili Seghir, Bożena Patkowska-SokołaThe content of free and total L-carnitine in milk from various ruminants speciesJolanta Pękala, Katarzyna Czyż, Robert Bodkowski, Katarzyna Roman, Anna Wyrostek, Marta Iwaszkiewicz, Piotr Nowakowski, Bożena Patkowska-SokołaDetection of cow milk in commercial samples of Slovak sheep cheese by ELISA testLucia Zeleňáková, Radoslav Židek, Margita Čanigová,

Section 6: Safety and control of meat and meat products The comparison of relation between the selected nutrients in chicken meat depending on the effect of feed additive extracts of chestnut tree an the lemon fruit and extracts of citrus fruitMária Angelovičová, Ondřej Bučko,, Jana Tkáčová, Ebrahim Alfaig, Katarína Krillerová,The correlation dependence between selected nutrients in chicken meatMária Angelovičová, Ondřej Bučko, Jana Tkáčová, Ebrahim Alfaig,Analysis of texturometer properties of selected tradition and commercial sausagesMiroslava Barnová, Jozef GolianOxidative stability of chicken meat after propolis extract application in their dietMarek Bobko, Miroslav Kročko, Peter Haščík, Alica BobkováEvaluation of meat quality after application of diferent feed additives in diet of broiler chickensPeter HaščíkIdentification of pork, beef and horse meat using proteomicsYaroslav Manyukhin, Irina Chernukha, Natalia Vostrikova,Effect of yeast extract and jasmine on selected technological properties of heat treated salamiMiroslav Kročko, Margita Čanigová,The influence of Lactobacillus paracasei LPC-37 on selected properties of fermented sausagesMarcel Mati, Michal Magala, Jolana Karovičová, Ladislav StaruchQuality of produced poultry meat after feeding of prefermented bioproductJán Mačanga, Slavomír Marcinčák, Milan Čertík, Peter Popelka, Petra Klempová, Dana MarcinčákováPossibility of an application of ethyl esters from linseed oil in lambs feeding and their effect on selected features of lamb meatBożena Patkowska-Sokoła, Katarzyna Czyż, Ewa Sokoła-Wysoczańska, Tomasz Wysoczański, Robert Bodkowski, Andrzej Vogt, Katarzyna RomanAn effect of meat culinary treatment on L-carnitine contentJolanta Pękala, Robert Bodkowski, Katarzyna Czyż, Bożena Patkowska-Sokoła, Marta Iwaszkiewicz, Piotr Nowakowski, Anna Wyrostek, Katarzyna RomanThe effect of different preservative mixtures on textural and sensory properties of the cured deer meatMarek, Šnirc, Ľubomír Belej, Radoslav Židek, Jozef Čurlej, Jozef Golian, Marek Bobko Oxidative stability of chicken meat during storage influenced by the feeding of alfalfa meal Jana Tkáčová, Mária Angelovičová, Peter Haščík, Marek Bobko,

Section 7: Food safety and control of foodstuffs of plant origin Comparison of selected sensory properties of wholemeal breadsMarkéta Bednářová, Martina Ošťádalová, Martin, Král, Bohuslava Tremlová,Physiology characteristic of tangerine from RussiaOksana BelousThe influence of additional flours to the retent ability of dough and the technological quality of bakery productsTatiana BojňanskáYeast microbiota profile during spotaneous fermentation of re grape musts of rondo and regent varietyMonika Cioch, Marta Izajasz-Parchańska, Paweł Satora, Tomasz Tarko, Aleksandra Duda-Chodak Process fermentation depending on the use of yeastsPeter Czako, Ján Mezey, Andrea Mendelová, Martina Fikselová, Angelika FilováBiological activity of less-known kind of fruitsHelena Frančáková, Eva Ivanišová, Liquid chromatographic determination of polyphenols in Czech beers during brewing procesChunsriimyatav Ganbaatar, Vlastimi Kubáň, Stanislav Kráčmar, Pavel Valášek, Miroslav Fišera, Ignác HozaMicroscopic determination of bamboo fiber in meat products Zdeňka Javurková, Matej Pospiech, Markéta Zelenková, Josef Kameník, Michaela Petrášová, Bohuslava TremlováThe Chemical Composition of Grape FibreJolana Karovicová, Lucia Minarovičova, Veronika Kuchtová, Zlatica KohajdováThe composition of fermented apple mashes obtained of different apple cultivarsKostrz Magdalena, Satora Pawel, Tarko Tomasz, Sroka Paweł, Semik Dorota Qualitative parameters of non-traditional types of vegetablesEva KudrnáčováUtilization of orange and mandarin dietary fibre in preparation of fermented cereal productsMichal Magala, Zlatica Kohajdová, Jolana Karovičová, Andrea ŠubováThe effect of storage temperature on the quality and formation of blooming defects in chocolate confectioneryLenka Machálková, Luděk Hřivna, Šárka Nedomová, Miroslav Jůzl

Antioxidant properties of fruit juices with bee products additionMałgorzata Makarewicz, Iwona Drożdż , Paweł Sroka, Katarzyna Nietrzpiel, Magdalena KostrzThe effect of feeding wheat with purple pericarp on the growth of carpJan Mareš, Tomáš Brabec, Tomáš Vyhnánek, Václav Trojan, Klára Štiasna, Mária Preszinská, Eva Mrkvicová, Lud%ek Hřivna, Ladislav HavelQuality assessment fruit Apricot (Prunus armeniaca L.)Andrea Mendelová, Ľubomír MendelInfluence of different pretreatment methods on antioxidant activity of Black curreant mustsDorota Semik, Tomasz Tarko, Aleksandra Duda-Chodak, Paweł Sroka, Marta Izajasz-Parchańska The use of fruit extracts for production of beverages with high antioxidant activityTomasz Tarko, Aleksandra Duda-Chodak, Dorota Semik, Michał NyczThe composition of fermented apple mashes obtained of different apple cultivarsPawel Satora, Tomasz Tarko, Paweł Satora, Łukasz Wajda, Urszula BłaszczykThe impact of gum arabic on fermentation rate of meads wort Paweł Sroka, Tomasz Tarko, Paweł Satora, Łukasz Wajda, Urszula Błaszczyk Bioinformatic approach in the identification of gene homologous in Amarath Jana Žiarovska, Michal Záhorský, Zdenka Gálová, Andrea Hricová

Poster presentation:26.3.2015 9,00 -14,00 Section 1, 2, 3,426.3.2015 14,00 – 18,00 Section 5, 627.3.2015 8,30 – 12,30 Section 7

Organization committee of the conference:prof. Ing. Jozef Golian, Dr. Assoc. prof. Radoslav Židek, PhD.prof. Ing. Mária Angelovičová, CSc. Ing. Ľubomír Belej, PhD.Assoc. prof. Martina Fikselová, PhD. Ing. Jozef Čapla, PhD.Assoc. prof. Lucia Zeleňáková, PhD.

Ing. Jozef Čurlej, PhD.,

Ing. Alica Bobková, PhD. MVDr. Ľubomír Lopašovský, PhD.Ing. Simona Kunová, PhD. Ing. Peter Zajác, PhD.

Ing. Eva Piecková Ing. Lenka Maršálková, PhD.

Chairmans:

prof. Ing. Ján Tomáš, CSc., SUA Nitra prof. Ing. Jozef Golian, Dr., SUA Nitraprof. Ing. Mária Angelovičová, CSc., SUA Nitraprof. MVDr. Jozef Bíreš, DrSc., SVFA Bratislavaprof. Dr. Teresa Fortuna, D.Sc., FFT, UR Krakow, Polandprof. Ing. Alžbeta Jarošová, CSc., MU Brno, Czech RepublicAssoc. prof. MVDr. Bohuslava Tremlová, CSc., VFU Brno, Czech Republic prof. MVDr. Lenka Vorlová, Ph.D., VFU Brno, Czech RepublicAssoc. prof. Ing. Lenka Kouřimská, Ph.D., ČZU Praha, Czech Republicprof. Ing. Ján Šajbidor, DrSc., STU Bratislavaprof. Ing. Peter Šimko, DrSc., STU Bratislavaprof. Ing. Ľubomír Valík, PhD., STU BratislavaAssoc. prof. RNDr. Peter Siekel, CSc., FRI Bratislavaprof. Tadeusz Trziszka, Ph.D., D.Sc. Wroclav University, PR prof. Dr. Irina Chernukha, Russian Meat Research Institute, Moscowprof. MVDr. Peter Turek, PhD., UVMP Košiceprof. MVDr. Jozef Nagy, PhD., UVMP Košiceprof. Ing. Stanislav Kráčmar, DrSc., TBU Zlín, Czech RepublicAssoc. prof. Ing. František Buňka, Ph.D., TBU Zlín, Czech Republicprof. Ing. Dana Tančinová, PhD., SUA Nitra

Purpose of the Conference:The conference is intended for public community active in the food industry, food and analytical laboratories, food companies, food research and education. The aim of the conference is to present the latest trends in the field of control, food safety, food analysis, authentication and traceability of food allergens and contaminants, analysis and evaluation of new methods.

Contact: prof. Ing. Jozef Golian, Dr., Department of Food Hygiene and Safety, FBP SPU Nitra, Tr. A. Hlinku 2, 949 01 Nitra, Tel.: +42137/6414 325 E-mail: Jozef.Golian@uniag.sk Conference venues: Castle in SmoleniceDetailed program of conference will be sent after registration till February 28, 2015.

MEDIAL PARTNERS OF THE CONFERENCE

COMPANY PRESENTATIONS DURING THE CONFERENCE

At the conference the companies with their equipment and lectures offer will participate as well. Each of them will be available for consultation.