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MASO-INTERNATIONAL

food safety

Comparison of two physical principles for determining the pH in meat

Authors: Petr Dvořák, Jana Doležalová, Katarína Beňová, Dionýz Maté, Ladislav Kovářík and Hana Matoušková
Keywords: MOSFET, food safety, glass electrode

pH is one of the most important and most frequently measured physiochemical parameters in the meat industry, particularly with regard to shelf life and meat quality. A combination ion selective electrode (ISE) is used most often for this purpose. Ion-sensitive field-effect transistor technology (ISFET) is used in a newer type of pH electrode. This work … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 02/2016

Risk and safety assessment of steak tartare

Authors: Peter Turek and Ivana Regecová
Keywords: eggs, food safety, meat, steak tartare

Steak tartare is a dish made of thermally untreated ingredients, in this case meat, eggs and condiments. Serving it to consumers in catering establishments has been banned in the Slovak Republic since 2007. This ban is discriminatory on both businesses and consumers as steak tartare is offered to consumers in the neighbouring member states. The … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 02/2016

Development of a method for analysis of tetracycline residues in cow’s milk by liquid chromatography/tandem mass spectrometry

Authors: František Buňka, Lucie Vydrová, Ludmila Zálešáková and Tomáš Šopík
Keywords: SPE, UPLC-MS/MS, food safety, tandem mass spectrometry, tetracycline, ultra performance liquid chromatography

An Ultra Performance Liquid Chromatography/tandem mass spectrometric (UPLC-MS/MS) multi-residue method for the simultaneous quantitative determination of tetracycline, chlortetracycline hydrochloride, oxytetracycline hydrochloride and doxycycline hydrochloride in milk has been developed in this work. Liquid-liquid extraction with trichloroacetic acid and McIlvaine buffer was used for the isolation of the selected residues from milk. The sample was centrifuged … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2016

Horse meat in beef products and adulteration of gadoid fish meat products in the Czech Republic

Authors: Veronika Kýrová, Vladimír Ostrý, Pavla Surmanová, Ivana Procházková, Irena Řehůřková, Jiří Ruprich and Marie Jechová
Keywords: PCR, adulteration, beef meat, food safety, fraud, gadoid fish meat, horse meat

Food fraud of meat species is becoming a widespread problem. Statistics show that food fraud of meat is on the rise. This study focuses on the possible authenticity of horse meat and gadoid fish using the polymerase chain reaction. The presence of horse meat was determined in 7 samples of beef meat products (9.2%). Analysis … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 02/2015

Global warming, climate change and the safety of food of animal origin

Authors: Vladimír Ostrý, František Malíř, Marie Jefremova and Jiří Ruprich
Keywords: climate change, food of animal origin, food safety, mycotoxins, tick-borne encephalitis, toxigenic moulds

Climate change has already been seen to have had an impact on the safety of food of plant and animal origin in Europe. Intensive monitoring has recently been performed on the effects of climate change and global warming on the occurrence and distribution of toxigenic microfungi (moulds), producers of aflatoxins (e.g. Aspergillus flavus), ochratoxin A … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 02/2015

The microbiological food safety control of meat and meat products at the State Veterinary Institute in Olomouc in 2010 – 2014

Authors: Jan Bardoň, Jarmila Ondrušková and Petr Ambrož
Keywords: escherichia coli, food safety, foodborne pathogens, listeria monocytogenes, meat and meat products, salmonella spp., staphylococcal enterotoxins, staphylococcus aureus

Meat and meat products are an important segment of the food chain for the majority of consumers in the Czech Republic. One of the main tasks of laboratory testing in this area is the safety of food and the raw materials used in its production. The aim is to protect the health of consumers from … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2015

The occurrence of Mycobacterium avium in samples of meat and meat products from the retail network in the Czech Republic

Authors: Barbora Zalewska and Iva Slaná
Keywords: food safety, meat products, mycobacterium avium, real-time PCR

The aim of this study was to examine meat and meat products originating from the Czech market and to determine whether the presence of Mycobacterium avium could be confirmed or not. Analysis of raw, heat treated and fermented meat products was performed using a quantitative real-time PCR method (qPCR) for the detection of specific insertion … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2014

The Food Research, Safety and Training Network (FRST-NET) initiative, step one: Issues relevant for meat safety assurance at abattoir level

Authors: Sava Buncic, Iva Steinhauserová, Frans Smulders, Peter Paulsen, Peggy Braun, Thiemo Albert and Ladislav Steinhauser
Keywords: abattoir, food hygiene, food safety, foodborne pathogens, meat

Recent data from the European Union monitoring of zoonoses and zoonotic agents confirm that microbial contamination of meat, especially raw meat and fresh raw meat products, is one of the most relevant food safety issues. The most relevant foodborne pathogens (e.g. Salmonella spp., Campylobacter jejuni/coli, Yersinia enterocolitica, verocytotoxigenic Escherichia coli) can be harboured in the … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 02/2012

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MASO INTERNATIONAL 1/2020
ISSN 1805-5281 (printed)
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