[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 natamycin residues in ripening cheeses by high-performance liquid chromatography]. / Oznaczanie pozostalosci natamycyny w serach dojrzewajacych metoda wysokosprawnej chromatografii cieczowej.

The purpose of the study was to determine the usefulness of high performance liquid chromatography (HPLC) for natamycin determination in routine control of ripening cheeses. In the method the antibiotic is extracted from the studied sample with a 2:1 methanol/water solution, freezing of contaminants at -18 degrees C and determination of HPLC using a RP C8 column and UV detection. In case of low concentrations of the antibiotic the extract was condensed by extraction to solid phase (SPE). In the study of the fortified samples the basic analytical parameters of the method were tested (determinability, repeatability, recovery) and its usefulness in the 0.05-0.4 mg/kg concentration range (by SPE) and above 0.5 mg/kg of cheese was checked. Recovery was from 87 to 98%, repeatability was 1.3-7.3% and determinability was 0.5 mg/kg (using SPE 0.05 mg/kg). The obtained results demonstrated a good usefulness of HPLC for routine control of natamycin content in ripening cheeses. It seems recommendable to apply HPLC for natamycin determination in ripening cheese by sanitary-epidemiological stations.

[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.

[Residues of antibiotics and other inhibitory substances in milk]. / Pozostalosci antybiotyków i innych substancji hamujacych w mleku.

The aim of the study was determination of the contamination of raw milk, milk for consumption and powdered milk with antibiotics and inhibitory substances. The study was carried out in the years 1990-1993 with the assistance of the Province Sanitary-Epidemiological Stations using methods agreeing with the Polish Norms 91/A-86033: the enzymatic test Penzym, the microbiological tests S.STD Polulest and the plate method. In all, 16334 samples were tested. Depending on the method used the number of positive samples was: in raw milk: from 13.1 to 22.4% in milk for consumption: from 10.5 to 19.5% in powdered milk: from 12.9 to 18.2%. These results point out that the health quality of milk is insufficient, both milk for processing and milk in the market failing to meet the standards. The source of the seem to be inadequate hygienic conditions during milking and, especially, failure to meet the necessary requirements for keeping the time period during which milk is not suitable for consumption after treatment with antibiotics.

[Determination of antibiotic residues in some food products of animal origin]. / Oznaczanie pozostalosci antybiotyków w wybranych srodkach spozywczych pochodzenia zwierzecego.

Food products of animal origin were analysed in years 1986-1990 by Sanitary-Epidemiological Stations for the presence of antibiotics residues-chloramphenicol and streptomycin. In raw milk chloramphenicol (trace) was found in 9 out 938 samples, streptomycin (3.66-19.67 ppm) in 28 out 251. In eggs chloramphenicol (trace) was present in 5 out 866 samples. In milk powder chloramphenicol was not detected.