The objective of the research was the shelf life extension of a salad with meat in mayonnaise. The microbial stability of the salad with meat in mayonnaise packaged under vacuum, in modified atmosphere, and using 'Sous vide' technology was examined and compared with conventionally packaged (in ambient air) salad. The salads were packaged in polyamide/polyethylene pouches with barrier properties as well as in pouches made from biodegradable plasticized poly-β-hydroxybutyrate or polylactic acid film. Control samples without preservatives were packed in traditional polypropylene containers covered with non-hermetic lids. PURASA L Powder Opti Form (sodium lactate) in the amount 5 g kgE-1, 10 g kgE-1, and 15 g kgE-1, and ethyl alcohol in the amount of 2 ml were used as single preservatives for separate samples. The studies of the samples were carried out after 1, 3, 7, 10, 15, 18, 25, 29, 42, and 52 storage days at the temperature of +4+-0.5 deg C. Experimentally the quality of the salad with meat in mayonnaise was characterized by measuring the total plate count of microorganisms. The obtained results indicate that different packaging technologies and addition of preservatives show significantly different influence on the microbial growth in different samples. 'Sous vide' packaging technology was effective for the shelf life extending and guarantee of safety of the salads with meat in mayonnaise.

This article presents data on veterinary and sanitary evaluation of cows’ (Bovis) meat infected by leptospirosis. The material for the study was a sample of muscle tissue of m. longissimus dorsi taken at slaughter of 10 cows (Bovis) kept on farms in Almaty region. The following parameters have been examined in muscle tissue: water, protein, fat, ash, amino acid composition. Besides the biochemical studies we also measured pH of meat, put the reaction of neutral formalin (Formalin test) and determined the biological value of meat. It was determined that physical and chemical characteristics of sick animal meat have significant deviations from the norm. Such meat rapidly accumulates products of protein decay. The amount of essential and nonessential amino acids decreases, which indicates low nutritional value of meat. Meat of cattle infected by leptospirosis concedes by nutritional and biological value comparing to meat of healthy animals.

Campylobacter jejuni and Campylobacter coli are the most commonly registered cause of human campylobacteriosis. Mainly the source of these bacteria is from the contaminated foods of animal origin and especially broiler chicken (Gallus gallus domesticus) meat. The aim of the present study was to determine the occurrence of Campylobacter spp. in fresh broiler chicken carcasses at the retail level in Latvia. Sampled broiler chicken carcasses originated from two biggest Latvian chicken companies/slaughterhouses and samples were taken during the year 2010. A total of 56.7% of the fresh broiler chicken carcass samples were positive for Campylobacter. There was no distinct seasonal variation in Campylobacter contamination in Latvia. Additionally, only slight differences between the proportions of Campylobacter-positive broiler chicken meat samples of the studied companies were determined.

The main purpose of the present experiments was to investigate the effect of various hydrogen peroxide (H2O2) concentrations and for various lengths of treatment on the total carotenoid, β–carotene content, colour intensity and microbiological safety on the fresh shredded carrots. Shredded carrots were dipped in 0.5, 1.0 and 1.5% H2 O2 water solution for 30 ± 1s, 60 ± 1s and 90 ± 1s. Negative effect of H2 O2 on β–carotene content and colour parameters of analyzed shredded carrots samples was not detected. In carrots treated with H2 O2 (p = 0.008) for 60 – 90s the total content of carotenoids significantly decreased during treatment compared to untreated carrot samples. There was significant difference (p is less than 0.05) observed between treated and non–treated shredded carrot samples on the total bacteria count. It was possible to reduce significantly (p is less than 0.05) the content of yeasts and mould up to 99.99% by shredded carrots treatment with 1.5% hydrogen peroxide water solution for 30 ± 1s. In the non–processed carrots E.coli was detected; however, it was possible to destroy E.coli by treating carrots with 0.5% H2 O2 water solution for 30 ± 1s. Considering all experimentally obtained results, we have concluded that fresh shredded carrots could be treated in water with the addition of hydrogen peroxide 1.5% for 30 ± 1s to maintain quality.

Enteral feeding also known as enteral nutrition is nutrient delivery into the stomach. Products for enteral nutrition are a specific group of products designed to provide nutrients to the human body in case of various diseases and after surgery, when the daily intake of the product is affected. Today market offers special dietetic products, which are supplemented with synthetic vitamins and minerals, which bioavailability in the body is lower than that of natural organic complexes. Therefore it is important to develop special dietetic products from natural raw materials. The aim of this study was to evaluate the effect of vacuum cooking on the content of bioactive compounds, soluble solids, pH and shelf life of enteral food made from fresh and semi-finished (heated) fruit and vegetable juices. For this research enteral food was made using fresh or semi-finished fruit and vegetable juices. Products were vacuum cooked in 0.02 MPa pressure, with boiling point 67 °C, and 0.06 MPa pressure at 79 °C, withstander for 15 min. All samples were stored at room temperature and tested for their content of vitamin C, total carotenoids, anthocyanins, total phenols and antioxidant activity and microbiological safety, as control untreated enteral food samples were used. The obtained data showed that samples made from semi-finished juices have higher contents of vitamin C and total carotenoids and anthocyanins than samples prepared from fresh juices, but this wasn’t observed with content of total phenols and antiradical scavenging activity (DPPH), where the type of ingredients used for sample preparation had no significant effect.

Fresh meat is a highly perishable product due to its biological composition as it serves as an ideal environment for the growth and propagation of microorganisms and common food-borne pathogens. High pressure processing (HPP) is a cold pasteurization treatment to extend shelf-life while preserving the sensory and nutritional characteristics of the product. The aim of this research was to evaluate the effects of HPP on the fresh porcine Musculus longissimus lumborum microbial load and related physical properties (pH, water activity aw, and moisture content). Vacuum packed meat samples were treated at 50, 100, 200, 300, 400, and 500 MPa for 1, 5, and 15 min in a high-pressure processor ISO-Lab S-FL-100-250-09-W (Stansted Fluid Power Ltd., UK). Pressure treatment above 300 MPa resulted in a significant (p is less than 0.05) decrease of total plate count. However, the studied pressurizing time had no significant effect on microbial lethality at the same pressure applied. Other important parameters such as water activity, moisture, and pH were determined as they directly affect microorganism growth and resistance to pressure. A slight increase in pork pH was observed with increased pressure. No significant changes in water activity and moisture content were observed as a result of high pressure treatment. For future researches it would be important to evaluate the dynamics of microbial growth during storing as part of cells after pressure treatment are injured and not eliminated immediately; therefore, microbial count may further decrease during cold storage.

Large amounts of waste and by-products which are suitable for further use are generated in the food production chain. Globally, one-third of the food produced virtually becomes waste, in total 1.3 billion tonnes per year. The livestock sector is experiencing new challenges in the food and feed supply chain and waste valorization and there is a considerable diversity in animal origin food processing systems and broad knowledge base of expertise across Europe. However, due to local food production peculiarities, there is a considerable discrepancy in the waste management and processing methodology. An increasing amount of different novel feed and new functional food is available. These new products require a proper authentication and health and safety verification. Available know-how is increasing exponentially and therefore the potential for new and old bioactive component production from various currently poorly used materials is huge. Similarly, our knowledge about threats and food/feed safety is increasing. It is crucial to keep the balance between these processes. There are also several obstacles in data harmonization (data collection, used methodologies and reliability) and in data quality (lack of the comparability and completeness). The aim of the paper is to summarize the challenges in food research related to latest developments in methods.

The aim of the research was to assess food safety risks in catering establishments. To analyse food safety risks during production and distribution of ready-to-eat food in catering establishments, internal database of the Food and Veterinary service of the Republic of Latvia was used. Catering establishments, food items, technological processing methods, as well as environmental objects were encoded to perform mathematical analyses of state's monitoring and surveillance data. The probability of the microbiological risk factors coliforms and S.aureus in food and environmental samples as well as the total plate count in ready-to-eat food was assessed to forecast common risks in catering establishments and to set hygiene management priorities in frame of HACCP procedures. For estimation of individual risk factors, results were statistically analysed using SPSS statistical package and a p is less than 0.05 was considered to be statistically significant. The significant differences were established between certain bacteria presence in food and such factors as food group, method of technological processing, and type of catering establishment. The results on bacterial contamination of food correlate with the results on contamination of environmental objects. The research suggests that control of food safety risks that is built on testing of pathogenic bacteria is not effective enough to evaluate actual level of implementation of hygiene measures in catering establishments. Risk assessment during routine monitoring both in state's official control level and catering establishments' self-control level should be concentrated on testing of hygiene indicator microorganisms rather than pathogenic microorganisms to establish and prevent food safety risks.

A total of 120 food samples from 6 traditional and 3 non-traditional (Oriental) public catering establishments in Latvia were taken. Preliminary all food samples were divided in three food groups (categories) depending on the components of the products and processing methods. Ready-to-eat foods (RTE) with high level of total amount of microorganisms (aerobic colony count-ACC) and total coliforms (TC), as well as appropriate infringements of hygienic requirements in public catering establishments which had an impact on microbial contamination were clarified. The reasons for microbiological contamination of RTE and the growth of the microorganisms were analyzed in dependence on food category group, the activity of hydrogen ions (pH) in food, food temperature at the sampling point, their processing mode and composition. Different indicator microorganisms including Staphylococcus, Enterobacter, Escherichia, Bacillus, yeasts, moulds and etc. were identified. The comparison between the temperature and pH and the level of microbiological contamination of the samples of food and hygienic practice in the catering establishments were clarified.