[Oxidizing agents in hair cosmetic products and methods of their identification and determination]. / Zwiazki utleniajace w srodkach kosmetycznych do wlosów oraz metoda ich identyfikacji i oznaczania.

Hydrogen peroxide and oxidazing agents are used in hair lightening products, in oxidants of permanent wave products, hair dyeing products and toothpastes. In accordance with the Cosmetic Directive of the European Union (Council Directive of 27 July 1976 r. Annex III p. 12) maximum permitted concentration in the finished above mentioned cosmetic products is 12% in hair care preparations, 4% in skin-care preparations, 2% in nail hardening. The method identification and determination hydrogen peroxide and oxidazing agents is very useful for control cosmetic products on market.

[Health quality criteria and the analytical procedures for the evaluation of pacifiers]. / Kryteria oceny jakosci zdrowotnej oraz procedury badania smoczków.

The health quality criteria for the evaluation of soothers for babies and young children have been developed and the analytical procedures were collected and indicated for the evaluation purposes. They include: sensory analysis global migration migration of metals (Sb, As, Ba, Cd, Pb, Cr, Hg, Se) to 0.07 M HCl analysis of volatile compounds chemical demand for oxygen presence of reaction accelerators presence of antioxidants The requirements concerning mechanical and chemical parameters and also general safety of the product have been developed and the procedures for the conformity checking of these parameters, based on Polish Standard and the draft project of European Standard EN 14000 series concerning soothers for babies and small children have also been presented. These criteria have been accepted by the Ministry of Health and Social Welfare as suitable for issuing of health certificates for placing on the market as well as for the current sanitary surveillance of soothers taken from the market. The criteria will be obligatory until the EN 1400 Standards come into force being introduced into Polish legislation.

[The review of the European Union documents relating to contamination of aflatoxins in food]. / Przeglad dokumentów Unii Europejskiej dotyczacych zanieczyszczenia zywnosci aflatoksynami.

In the following review, Polish and European Union legislation, concerning maximum level of aflatoxins in foodstuffs, was reported. In this moment, no specific requirements exist but according to Food and Nutrition Law all kind of food ought to be free from aflatoxins. Practically, maximum aflatoxins level should be below the detection limit of official analytical method (thin layer chromatography)--5 micrograms/kg and 0.05 microgram/l for milk. Commission Directive 98/53/EC laying down the sampling methods and the methods of analysis for aflatoxins in foodstuffs and Commission Regulation No 152/98 setting maximum levels for aflatoxins in foodstuffs were presented. Also, Ministry of Health Draft Regulation, concerning maximum levels of contamination in food is prepared in accordance with EU regulation, was reported.

[Determination of antibiotic residues and other inhibitors in milk--quality assurance system]. / Oznaczanie zawartosci antybiotyków i innych substancji hamujacych w mleku--system zapewniania jakosci.

In the methods used widely for the determination of antibiotic residues in food product of animal origin the antibiotic-sensitivity of microorganisms is used. An advantage of microbiological methods is their high detection rate, but they are not specific. The test strains are not selectively sensitive and are inhibited by many antibiotics. False positive results of these tests may be due to the presence in tissues or milk of natural substance, e.g. enzymes or compounds of external origin--detergents or other drugs, e.g. sulphonamides. The microbiological tests--plate and tube STD and Polutest, as well as the enzymatic Penzym test, all recommended in the Polish Standards PN-91/A-86033 for milk control for the detection of antibiotic residues were compared. The authors describe the requirements to be met by the systems of quality ensuring during determination of antibiotics and other inhibitors in milk. The requirements to be met by the methods of this determination are discussed, together with the principles of intralaboratory and interlaboratory quality controls.

[Quality assurance in food microbiology laboratories]. / Zapewnianie jakosci w laboratoriach mikrobiologii zywnosci.

In the paper the quality assurance system in food microbiology laboratories to ensure the reliability of the analytical data are discussed. To introduce quality assurance system in the laboratory all activities such as sampling, method selection, laboratory environment, equipment, reagents and media, staff, reference materials, internal quality control and external quality control (proficiency testing) that effect on the results must be documented and controlled. The kind of food sample, condition and time of storage before analysis and proper selection of methodology have significant influence on the result of the microbiological analysis. Equipment used to carry out the test must work properly. Implementation of of the internal and external quality control to the routine work of the food microbiology laboratory means that the production of the results is under control and that the data are reliable. If the quality assurance system is properly implemented and well documented it makes the base for the laboratory to get the accreditation.

[Evaluation of potassium iodide in Polish dietary salt]. / Ocena prawidlowosci jodowania krajowej soli spozywczej.

The consequences of iodine deficiency occurring still in Poland include serious health disorders in the population, such as psycho- somatic retardation, hypothyroidism, endemic goitre, even cretinism. Administration of iodized edible salt with daily diet is an effective method for prevention of iodine deficiency. The condition of success is the proper level of potassium iodide in this salt and adequate distribution of iodized salt in various regions of the country. Successful iodine prophylaxis should be based on iodination of edible salt in amounts of 30 +/- 10 mg of KJ/kg. The permission given in the period from February to May 1994 by the General Sanitary Inspector for the production and marketing of edible salt iodized in proportions of 30 +/- 10 mg KJ/kg opened the possibility of starting its production in salt mines. The purpose of the presently reported work was to assess, in cooperation with the Province Sanitary Epidemiological Stations, the adequacy of iodination of the Polish edible salt produced in the years 1994-1995. The study was carried out according to the Polish Standard "Salt (Sodium Chloride) /PN-80/C-84081.35. Potassium iodide determination by photo colorimetric method." In 1995 the number of edible salt samples analyzed was 2484, and this number included 2129 samples of iodized salt. Potassium iodide content agreeing with the above permission was found in 122 samples, that is in 57.4% of iodized salt samples. In 603 samples (28.3%) of iodized salt this content was below that given in the permissions. In 1994 this study was carried out taking 2172 samples of edible salt, including 1586 samples of iodized salt. The content of potassium iodide agreeing with the permissions (30 +/- 10 mg/kg) was found in 342 samples (28, 1%), but 272 (22.4%) samples of iodized salt produced by salt mines contained lower amounts of potassium iodide than the amount indicated in the permissions, but still within the limits set down in the Polish Standard (20 +/- 5 mg/kg). The obtained results (57.4%) indicate an improvement of the process of salt iodination as compared with the results obtained in 1992 and 1993 (38.3%) and 1994 (28.1%). However, varying amounts of potassium iodide differing from the accepted values were found in salt declared as iodized.

Evaluation of food safety.

In evaluation of food safety, microbiological and physico-chemical requirements are taken into consideration. Food safety assurance is carried out attained by toxicological evaluation of substances present in food, determination of its acceptable (ADI) or tolerable (PTWI or PMTDI) levels for human and adequate legal regulations.

[Content of lead, cadmium, mercury, zinc and copper in fruit from various regions of Poland]. / Zawartosc olowiu, kadmu, rteci,cynku i miedzi w owocach z róznych regionów Polski.

The content of lead, cadmium, mercury, zinc and copper was determined in various species of fruit gathered in Poland in the period 1989-1991. Samples for the determinations were taken from regions not directly exposed to air pollution from industrial plants and traffic. The content of Pb, Cd, Zn and Cu was determined after dry mineralization (at about 400 degrees C) by the flame ASA technique: Cu and Zn were determined directly in mineralizate solution, Pb and Cd after extraction of their complexes with APDC; Hg after wet mineralization by flameless ASA "cold vapour" method. About 10000 samples of fruit and about 300 samples of soil from the sites where the fruit was collected were investigated. The highest lead levels were found in strawberries, raspberries and currants (about 0.1 mg/kg on average), cadmium in raspberries and strawberries (mean 0.02 mg/kg). Mercury, zinc and copper levels were low. The levels of all these metals were lowest in apples and pears (Pb-mean 0.010-0.089 mg/kg, Cd mean 0.001-0.006 mg/kg, Cd mean 0.001-0.006 mg/kg). The content of metals in fruit, but ever more in soil, from highly industrialized areas was significantly higher. The authors suggest lowering in the Polish legislation of the maximal acceptable lead concentration in all types of fruit down to 0.20 mg/kg, and cadmium to 0.03 mg/kg for all types of berries and 0.02 mg/kg for the remaining fruit types.

[Content of nitrates in vegetables and potatoes 1987-1991]. / Zawartosc azotanów w warzywach i ziemniakach 1987-1991.

The purpose of the study was the assessment of nitrate content in vegetables and potatoes in relation to the acceptable levels of nitrates. The samples for the study were taken by workers of the Province Sanitary- Epidemiological Stations in 39-42 provinces, depending on the season of sampling. The samples were taken from retail shops. Nitrate content was determined by spectrophotometry after previous reduction in cadmium column. The study was conducted in the years 1987-1991. A total of 13,075 samples were analysed. The nitrate levels in excess of the acceptable values were found in 3.2 to 49.9% of the samples, depending on vegetable species. In the case of all vegetables and potatoes the value of the median of the nitrate content was never above the acceptable level. Permanent and systematic control of nitrate levels in vegetables and potatoes is mandatory.

[Quality assurance for analytical laboratories]. / Zapewnienie jakosci analiz w laboratoriach analitycznych.

On the base of literature the problems concerning the intralaboratory and interlaboratory quality assurance for analytical laboratories were discussed. The special attention was given on the role of standard reference materials (SRM's) in food and nutrition analysis and participation in the interlaboratory proficiency testing. The lists of some international recognised producers of certified reference materials and some SRM's for trace elements in food and water were also presented in this paper.

[Nitrates in vegetables--proposals for their limitation in Poland]. / Azotany w warzywach--propozycje limitowania w polsce.

Maximal permissible amounts of nitrates in vegetables and potatoes in Poland are proposed. These food products were divided into four groups according to their ability of accumulation of these substances. Moreover, a group of vegetables from special raising plots was isolated, they would be used for feeding small children, patients, and elderly subjects which would have a declared higher health quality.

[Health evaluation of antioxidant exposure in the food industry]. / Ocena zdrowotna przeciwutleniaczy stosowanych w przemysle spozywczym.

The assessment of the present health effects of the antioxidants used in food industry was based on the reports of the Joint FAO/WHO Expert Committee on Food Additives. The results are included of toxicological investigations which were considered establishing the opinion of the Expert Committee, and the ADI values for these substances are quoted. A list of antioxidants and their synergists prepared by the Expert Committee is included, together with the list of those accepted by the Polish regulations.