Search results

1

Z prawnej problematyki klonowania zwierząt oraz produkcji żywności

100%

Leśkiewicz K., Lipińska I.

Studia Iuridica Agraria

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2014

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vol. 12

179-190

EN

The article reviews the legal approach and the existing legislative framework and the actual practices of farm animal cloning regulation within and outside the European Union. It aims to evaluate the possible results proposed in two schemes of Directive no 892 and 893 in the scope of food safety, human health, and as well as animal welfare. The comparative analysis is based on the regulatory frameworks adopted in US. No binding legal instrument on animal cloning has been introduced in the EU. The proposed directives feature a certain amount of uncertainty and possible gaps, such as cloning food traceability.

2

The barriers to co-operation in the food safety system in Poland

100%

Jendza D., Wróbel P.

Zarządzanie Publiczne / Public Governance

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2019

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issue 2(48)

45-57

EN

Objectives: The official food safety system in Poland is divided between a number of specialised inspection bodies. The effective implementation of the entire inspection and supervision process requires multi-direction co-operation. The aim of the study presented was the identification of the barriers to and boundaries of the inter-organisational cooperation between the inspection bodies involved in the official food safety process. Research Design & Methods: Qualitative research methods: analysis of organisational documentation, industry reports, post-audit reports and in-depth interviews with employees of five inspection bodies. Findings: The co-operation between the inspection bodies should be multi-threaded and multi-lateral. In fact, the mechanisms that encourage co-operation are relatively weak and there are numerous barriers between them. The lack of the inter-organisational co-operation is caused by various factors: cultural, social, political, legal, and organisational norms and values. The key source of the barriers is the fragmentary perception of the food safety supervision process by employees, which results from the lack of a systematic approach to this process. The employees of the inspection bodies perceive the remaining inspections as external entities and not co-workers taking part in a common process aimed at common good. Implications/Recommendations: This article suggests some policy implications. The evolutionary solutions may include measures to eliminate the differences between inter-organisational co-operation postulated in legal regulations and real practices. The revolutionary activities may consist of building a comprehensive system of official food safety which will lead to consistent supervision over the entire food chain, and not only over the individual stages thereof. The construction of such a system may require changes in the number and the scope of tasks of the existing inspections. Contribution/Value Added: The inter-organisational co-operation problems as part of the official food safety process are not specific to only the system in Poland: similar difficulties are found in many countries. Therefore these research findings have potentially wide application.

3

Prawo żywnościowe jako nowa dziedzina prawa

100%

Korzycka M., Wojciechowski P.

Studia Iuridica Agraria

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2016

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vol. 14

275-296

EN

Food law is currently starting to separate itself as a new branch of law. It is gaining autonomy owing to its particular object of regulation, that is food, which requires a special system of protection; therefore the ‚product-oriented’ nature of this law must be emphasized. Nowadays, the purpose of food law is to protect health and life of human beings (food safety), as well as economic interests of consumers, the wellbeing of farm animals, the health of plants and of the natural environment. Food law worldwide has been developing since ancient times, and in Poland - since the Middle Ages. Following Poland’s accession to the European Union, it has been to a large extent unified with the EU laws. Food law is an academically separate area, it is taught at law departments of universities, numerous Master’s or Ph.D.’s theses have been devoted to this subject, as well as a habilitation thesis. The development of food law is clearly destined toward codification, whose weakness would be to consolidate the current regulatory loopholes. All the more so, codification is not currently possible under national legislation.

4

Food Safety Through Application of an E-Learning Platform

100%

Tita M. A., Ketney O., Loreta T.

Management of Sustainable Development

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2015

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vol. 7

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issue 1

29-31

EN

The paper investigates the effectiveness of a continuing online education course for the professionals, who provides information on the food safety working group from "Lucian Blaga" University of Sibiu, formed by students (specialization: Engineering and Management in Public Food and Agro-tourism), persons looking for a job (unemployed) and people who works in the food industry. Piloting materials was made both face to face and online. The knowledges was measured using evaluation tests after each lesson and through a final assessment test. The results of the promotion rate was over 90%, which indicates a high efficiency in terms of piloting materials adapted by teachers from the "Lucian Blaga" University.

5

Administracyjnoprawne zagadnienia suplementu diety

100%

Stych M.

Przegląd Prawa Publicznego

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2013

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issue 10

83-98

EN

The article discusses a currently significant issue of administrative law regulations concerning foodstuffs and food additives. They both function in the law as dietary supplements. Distinguishing between dietary supplements and medicinal products is crucial, as it entails different law regulations, different registration procedures, and it allows to determine competent public administration authorities. If a product is considered a dietary supplement, it is then dealt with in terms of the Act on food and nutrition safety. As far as advertising of dietary supplements is concerned, it is not allowed to mislead consumers.

6

Wykorzystanie promieniowania jonizującego do utrwalania żywności

100%

Kolek Z.

Zeszyty Naukowe Uniwersytetu Ekonomicznego w Krakowie

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2011

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issue 874

45-57

EN

Food irradiation exposes food to ionizing radiation from radioactive sources of cobalt (or cesium) or high energy accelerated electrons or X-rays produced by machines. Depending on the absorbed radiation dose, various effects can be achieved including the elimination of harmful bacteria and other organisms, extending shelf life and reducing storage losses. At the same time, other radiation-induced chemical changes in food are minimal and often similar to those occurring as a result of conventional preservation methods. Standardised methods of identifying and inspecting radiated food are being developed. Irradiation done according to good manufacturing and agricultural practices is considered a safe food processing method though it does continue to generate controversy and meet with a lack of consumer acceptance. Data on the number of radiated foods are included.

7

Rating of the effectiveness of cleaning and disinfection procedures in a mass catering establishment

100%

Adam Sidor A., Patrycja Preizner P.

European Journal of Clinical and Experimental Medicine

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2019

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issue 4

326-330

EN

Introduction. An increasing problem in maintaining the proper level of hygiene in food industry plants is microbiological hazards, affecting the quality and safety of produced food, which in consequence may lead to the creation of many negative health effects on consumers. Aim. Determination of the degree of microbiological contamination of machinery and equipment as well as small production equipment before the commencement of production activities and rating of the effectiveness of the implemented procedures of cleaning and disinfection in a mass catering establishment. Material and methods. The research material was the surfaces of machinery and equipment as well as small production equipment used in a mass catering establishment located in the Primary School in Przemyśl. Microbiological tests were carried out using the swab method in accordance with the recommendations of the Polish Standard PN-A-82055-19: 2000. Results. The hygienic condition of the marked surfaces largely differed from the specific hygiene standards described in PN-A82055-19: 2000. In most cases the degree of microbial contamination was insufficient. It is recommended to follow strictly defined washing and disinfection procedures every time after finishing work and if necessary before proceeding with production. Conclusion. The obtained results showed that there was secondary microbiological contamination of the determined production areas subjected to cleaning and disinfection. It was found that the procedures of cleaning and disinfection of small production equipment, including parts of machines and devices, were properly developed, while there are discrepancies in their implementation.

8

Założenia etyczne Kodeksu Etyki Żywnościowej

100%

Ujwary M.

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2019

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vol. 22

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issue 4

59-71

EN

The main point of the article is to analyze the ethical assumptions of the Codex of Food Ethics and to answer the question of whether the formalization of morality related to food is possible at all. The analyzed Codex was created in October 2013, with the participation of experts from various communities. The value that was indicated and considered to be accepted by all acceding to its use is the “good of the consumer,” although it was not clearly defined in the content of the Code. The Code does draw attention to safety, quality, trust, control, and respect of the law, however. These issues were discussed in the article. Unfortunately, due to the lack of information about the further fate of the Code, it is difficult to answer the question whether it has a chance to for practical application in the form proposed by its creators.

9

Food quality and safety assurance in terms of loss and waste limitation

88%

Maria Ś., Filip K.

Journal of Agribusiness and Rural Development

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2016

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issue 2(40)

443-450

EN

One of the greatest challenges of 21st century is satisfying the food needs of the fast growing population of the world. Food must fulfill quality and safety standards. The access to safe and appropriate food is not the same everywhere. Food excess and, in consequence, food waste is present in many regions of the world. This study is meant to explain the causes of food waste on the basis of the author’s own research and study results of other scientists. The lack of authenticity and falsification belong to the new factors endangering food safety and food waste related thereto. This analysis proves that the authenticity of food improves its safety through the implementation of quality management systems, the appropriate system of food labelling and food identification by means of applicable law regulations, supervision and control systems. Main aim of this study is to address why, even though there are so many quality standards and systems, a significant problem with food loss and waste constantly occurs. Waste-causing factors have been determined on the example of bread and the handling of unconsumed bread has been attempted in this study. Waste limiting actions are necessary as food production is significantly overburdening the natural environment and generating increasing amount of waste, hazardous to the clean air.

PL

Jednym z największych wyzwań XXI w. staje się zaspokojenie potrzeb żywnościowych dla szybko rosnącej liczby ludności na świecie. Żywność musi odpowiadać wymaganiom standardów jakości i bezpieczeństwa. Dostęp do żywności bezpiecznej i odpowiedniej jakości nie jest jednakowy. W wielu rejonach świata mamy do czynienia z nadmiarem żywności prowadzącym do jej marnotrawienia. W artykule podjęto próbę wyjaśnienia przyczyn marnotrawstwa żywności w oparciu o badania własne i wyniki badań innych autorów. Wśród nowych czynników zagrażających bezpieczeństwu żywności i sprzyjających jej marnotrawstwu jest brak autentyczności i zafałszowania. Z analizy wynika, że autentyczność żywności wzmacnia bezpieczeństwo żywności przez wdrażanie systemów zarządzania jakością, wprowadzenie właściwego systemu znakowania żywności, wdrożenie systemów identyfikowalności za sprawą stanowionego prawa i systemów nadzoru i kontroli. Na przykładzie pieczywa określono czynniki sprzyjające jego marnotrawstwu, jak również podjęto próbę właściwego zagospodarowania nieskonsumowanego pieczywa. Przeciwdziałanie marnotrawstwu jest koniecznością, gdyż produkcja żywności w znaczącym stopniu obciąża środowisko naturalne zwiększając wielkość odpadów i zagrażając czystości powietrza.

10

Pojęcie urzędowej kontroli żywności - aspekty definicyjne i zakres przedmiotowy

88%

Serlikowska A.

Kontrola Państwowa

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2018

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vol. 63

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issue 2 (379)

17-30

EN

The article provides a presentation and a commentary on the EU Regulation No 2017/625 on official controls and other official activities performed to ensure the application of food and feed law, rules on animal health and welfare, plant health and plant protection products. The regulation was supposed to be in force since 27th April 2017, however the majority of its provisions will be applicable starting from 14th April 2019. In her article, the author presents the subject matter of the regulation, she discusses the notions and issues it contains, she also describes the problems that are important for the organisation of the controls system in the area.

11

Modern Aspects of Safety Assessment of Foodstuff

88%

Chorna T., Yanushkevych D., Afanasieva V.

Path of Science

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2018

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vol. 4

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issue 4

4001-4012

EN

Food safety is one of the decisive components of the economic security of each state and is determined by the ability of the country to control effectively the production and import of safe and high-quality food on the generally accepted principles of the world. This sphere of activity in human society has extremely important humanitarian, social, economic and political aspects. The food raw materials and food products quality and safety control is currently the most relevant analytical task. It is more important than environmental pollution, according to some data, more than 70 % of harmful pollutants in the human body gets through food, 20% of water and 10 % of the air. Technogenic pollution of the environment through soil, water and air gets directly into the food. However, food products are contaminated with natural harmful substances that appear in improper storage, in violation of technologies, food processing and processing charts. The article is devoted to the main factors analysis influencing the safety of food products and the improvement of instrumental methods for the study of quality aromatic products (for example, coffee).

12

Nadzór nad bezpieczeństwem żywności - szara strefa produkcji mięsnej

88%

Wojnicz W., Dawidek J.

Kontrola Państwowa

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2017

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vol. 62

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issue 2 (373)

32-47

EN

NIK has conducted an audit aimed at evaluating the regularity and effectiveness of the government administration bodies’ supervision of food safety. The audit covered the period between 1st January 2013 and 30th June 2015. It examined the regularity and effectiveness of the supervision of inspection bodies, whether their activities were compliant with the law, and whether inspection bodies effectively executed the implementation of audit recommendations, as well as whether they informed one another about the audit results. The audit also covered the compliance of selected national legal acts with the UE law in the area of food safety.

13

Wdrażanie unijnej reformy urzędowej kontroli żywności – rozproszenie kompetencji krajowych organów

88%

Serlikowska A.

Kontrola Państwowa

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2019

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vol. 64

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issue 6 (389)

29-44

EN

Dispersed competence in the area of official control of food has been many times indicated by the Supreme Audit Office in its management letters and post-audit statements. The issue calls for a special analysis in the light of the EU reform that came into force on the 14th December 2019. In her article, the author verifies the legal competence of the bodies responsible for official food control from the perspective of the Regulation 2017/625 on official controls and other official activities performed to ensure the application of food and feed law, rules on animal health and welfare, plant health and plant protection products. The discussion held in the article confirms that the competences of the national bodies responsible for official foods control are dispersed and, what is more, they also overlap, which negatively affects the protection of consumers’ rights.

14

Bezpieczeństwo żywnościowe i ekologiczne w zrównoważonym rozwoju

88%

Krajewski P.

Journal of Modern Science

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2016

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issue 4(31)

261-276

EN

Genetic engineering is often associated with modern agriculture and food production. However, beside its actual (and eventual) benefits, we should notice dangers connected with it. Food and food production is the base of existence and functioning of every human community. Instruments and methods used by a man to sustain his/her existence are the decisive factors for environmental conditions, which in turn decide about the access of products and ecological services. As a result, the existence of human depends on this access. The wise use of it assures the development whereas the lack of caution and controlling actions may cause serious economic and ecological consequences.

PL

Inżynieria genetyczna często kojarzona jest z nowoczesnym rolnictwem i produkcją żywności. Jednakże obok rzeczywistych (i potencjalnych) korzyści z niej płynących należy dostrzec związane z nią niebezpieczeństwa. Żywność i produkcja żywności jest bazą istnienia i funkcjonowania każdej społeczności ludzkiej. Od narzędzi i sposobów, jakich człowiek używa dla podtrzymania swojej egzystencji zależą warunki środowiska, które z kolei decydują o dostępności produktów i usług ekologicznych. Od nich, z kolei, zależy byt człowieka. Roztropne z nich korzystanie zapewni rozwój; natomiast brak przezorności i kontroli działań może skutkować poważnymi konsekwencjami gospodarczymi i ekologicznymi.

15

Veterinary inspection in the food safety system in Poland

88%

Lisiowska M., Sołtyszewski I. S., Szarek J., Felsmann M. Z.

Journal of Modern Science

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2017

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issue 4(35)

221-234

EN

Food safety is secured with its accurate quality and therefore, food should be adequately controlled with effective measures. The objective of this paper is to analyse the activities of the Veterinary Inspection (VI) while presenting its role and operational efficacy in the domain of food safety and quality. The analysis has demonstrated that the VI executes animal health protection and veterinary protection of public health. The authority is obliged to supervise the safety of animal-origin food products at the stages of production, marketing and direct sales. Its control measures also cover the health of reproduction animals and its health quality. The Veterinary Inspections also cover animal protection regulations, rules for animal identification and registration, and the transport of animals. Furthermore, the body imposes veterinary requirements on animal farms. It has been demonstrated that the VI also monitors illegal substances, chemical, biological and medical product residues as well as radioactive contamination in animals and poultry, and the trade and volumes of veterinary medicinal products. The competencies of the VI enable the authority to effectively execute its statutory responsibilities. However, the domain in which the VI operates does not include all business entities of the food chain. This creates challenges for the comprehensive supervision of food production and distribution and suggests that the currently proposed concept of the National Food Safety Inspection will increase the efficacy of control measures on this new body in comparison with the VI.

16

Wybrane aspekty zapewnienia bezpieczeństwa żywnościowego w Unii Europejskiej

88%

Obiedzińska A.

Studia BAS

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2016

|

issue 4(48)

123-161

EN

The article provides an overview of selected aspects of the EU food security and factors affecting it. In the first section, the evolution of food security and its pillars are discussed. The second section covers selected factors affecting food security, including self-sufficiency, food safety, food losses and waste. The author concludes that despite the food security assurance in European Union, there is a need for actions to improve it at national as well EU level.

17

The food security and safety in the case of pork production in Poland

75%

Magdalena K.-K.

Journal of Agribusiness and Rural Development

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2017

|

issue 1(43)

95-102

EN

The purpose of the research study is to present the principles of pork production in Poland especially in the context of national food security and safety. The article presents a synthetic view of the Polish pig sector situation after the UE integration. The author highlights the problems of pig producers as the basic element of the food chain. The study was based on the data of national statistics, industry reports, and national and international literature review related to the issue of pig market problems in Poland. In this paper, the importance of exogenous and endogenous factors and their implications for the pig supply chain in Poland and the role of it in the high and constantly improving level of food safety in the country was also emphasized

PL

W opracowaniu podjęto problem zmian w produkcji wieprzowiny w Polsce. Rozważano go w kontekście bezpieczeństwa żywnościowego kraju oraz bezpieczeństwa żywności. W artykule dokonano syntetycznej prezentacji sytuacji polskiego sektora wieprzowiny po integracji z UE. Wskazano na sytuację producentów trzody chlewnej jako podstawowego ogniwa łańcucha żywności. Badania oparto na danych krajowej statystyki publicznej, raportach branżowych krajowych i zagranicznych oraz przeglądzie literatury związanej z zagadnieniem problemów sektora produkcji trzody chlewnej w Polsce. Podkreślono znaczenie czynników zarówno o charakterze egzogenicznym, jak i endogenicznym, a także wskazano na potencjalnie nowe potrzeby w zakresie wsparcia bezpieczeństwa żywności i życia mieszkańców obszarów wiejskich w Polsce.

18

Trudności wynikające z wdrożenia systemów zapewnienia bezpieczeństwa zdrowotnego w zakładach wytwarzających produkty tradycyjne i regionalne

75%

Twarogowska-Wielesik I.

Zeszyty Naukowe Państwowej Wyższej Szkoły Zawodowej im. Witelona w Legnicy

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2020

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issue 1(34)

PL

Produkty tradycyjne, regionalne i lokalne wytwarzane tradycyjnymi metodami są jedną z wartości kształtujących dzisiejszy rynek żywnościowy. Celem pracy było przeprowadzenie badań sondażowych w zakładach wytwarzających produkty tradycyjne i lokalne oraz ocena trudności związanych z wdrażaniem i stosowaniem zasad GMP/GHP i systemu HACCP. Respondentom zaproponowano kafeterię obejmującą 12 elementów, które wskazywały na różnorakie trudności. Analiza wyników badań pozwoliła na sformułowanie stwierdzenia, że wdrożenie systemów GHP, GMP i HACCP w zakładach wytwarzających żywność tradycyjną i lokalną związane jest z trudnościami, które zwłaszcza w przypadku małej produkcji wiążą się ze znacznym ogranicznikiem rozwoju zakładów. W grupie trudności prawno- -ekonomicznych najczęściej wskazywano na wzrost kosztów funkcjonowania zakładu, konieczność poniesienia nakładów finansowych na modernizację, zmiany w ustawodawstwie żywnościowym, brak dostępu do niezbędnych informacji. Spośród trudności organizacyjno-personalnych wymieniano najczęściej problemy z codzienną realizacją zasad i założeń wskazywanych w dokumentacji, niezrozumienie idei i zagadnień systemu HACCP, brak możliwości szkolenia się w zakresie HACCP. Najczęściej z trudnościami prawno-ekonomicznymi (93%) oraz trudnościami organizacyjno- personalnymi (88%) zmagano się w zakładach zatrudniających więcej niż 20 pracowników, a respondenci reprezentujący branżę produktów pochodzenia zwierzęcego i branżę produktów pochodzenia roślinnego w większym stopniu (88%) niż respondenci z zakładów branży produktów pozostałych (43%) stwierdzali, że stosowanie systemów powoduje poważne trudności organizacyjno-personalne.

EN

Traditional, regional and local products produced with the application of traditional methods are one of the values shaping today's food market. The purpose of this paper was to conduct research into plants manufacturing traditional and local products and to assess difficulties related to the implementation and application of the GMP/ GHP principles and the HACCP system. The research material included the results of a survey conducted among Polish companies producing traditional and local products. The respondents were offered a cafeteria with 12 elements, which pointed to various difficulties. The analysis of the research results led to the conclusion that the implementation of GHP, GMP and HACCP systems in factories producing traditional and local food creates a lot of difficulties, which is especially true for companies with smaller production volumes, whose development is impeded. The most commonly cited problems of legal and economic nature include the increasing operating costs, redevelopmentrelated investment outlays, changes in food legislation, lack of access to the necessary information. The difficulties of organisational and HR-related nature include problems with the day-to-day implementation of rules and principles specified in the relevant documentation, lack of understanding of HACCP ideas and problems, lack of access to HACCP training. Problems of legal and economic character (93%) and those related to the issues of organisation and Human Resources (88%) mainly occur in companies with more than 20 employees. The respondents representing the sectors of products of animal origin and products of plant origin (88%) were more willing to admit that the implementation of food safety systems contributes to serious organisational and HR-related problems than those deriving from other sectors (43%).

19

Bezpieczeństwo żywności a organizmy genetycznie modyfikowane. Instrumenty administracyjno–prawne

75%

Micińska-Bojarek M.

Studia Iuridica Agraria

|

2013

|

vol. 11

263-274

EN

Food is one components of environment such as animals plants and mashrooms. In the second half of the 20th century industrialization and chemization of environment led to serious contamination of food chain In the 1990s, alongside conventional certain, foodstuffs contaminations was appear a new issue – genetic modified organisms (GMOs). Genetically modified organisms (GMOs) are organisms, such as plants and animals, whose genetic characteristics are being modified artificially in order to give them a new property. It is a completely new elements in food and feed, so it forced questions for legal instrument to entrench food and environmental safety. This article elaborate about discussion in science and controversial concerning bioengineering food and feed safety and shows certain law instruments to control GMOs issues in the international, european and national law.

20

Assessment of Food Safety by Lithuanian Consumers

75%

Danilcenko H., Jarienė E., Kulaitiene J., Jeznach M.

Handel Wewnętrzny

|

2013

|

issue 4 (345)

27-36

EN

to creating attitudes towards the quality of the consumed food. The aim: To find out how Lithuanian consumers assess food safety. Materials and methods: 466 respondents took part in the research. The questionnaires had been distributed at shopping centres. The results of questionnaires were processed by the SPSS. Respondents were split into the following age groups: 18-30; 31-40; 41-50; 51- 60 and 61 years and older. Results of the survey were grouped by age. Results: The majority of respondents answered that “organic food is not necessary safe”. Most of the participants in 18-50 age groups claim that the letter E marks preservatives, but older than 51 stated that the letter E marked the food products approved by the EU. The press, Internet and the radio were more often mentioned as the source of information about healthy food and food additives by the participants of the age group of 41 years and older. The groups younger than 51 years old specified that the information received on food and additives was not sufficient. The majority of respondents thought that the main food safety risks were microorganisms, pesticides, and chemicals, BSE, while the 61 and older – that GMO, acrylamide, and irradiation. Conclusions: The research demonstrates that consumers are insufficiently informed on proper nutrition, safe food products, different food additives and pollutants that may pose a potential risk to public health. The present survey has the potential to form an opinion of how Lithuanian consumers assess the food safety. This study is low-budget and easy to analyse; moreover, we believe that it could be modified appropriately to fit the assessments and habits of other populations, too.

PL

Wprowadzenie: Na Litwie istnieje problem edukacji i postaw społeczeństwa w kwestii jakości i bezpieczeństwa konsumowanej żywności. Cel pracy: Określenie postaw społeczeństwa litewskiego w kwestii bezpiecznej żywności. Materiał i metody: W badaniu ankietowym wzięło udział 466 osób. Kwestionariusze ankietowe rozdawano respondentom w największych centrach handlowych. Uzyskane na podstawie kwestionariuszy dane poddawano analizie statystycznej w programie SPSS. Obliczenia statystyczne wykonywano dzieląc respondentów na następujące grupy wiekowe: ≤18-30; 31-40; 41-50; 51-60 oraz w wieku 61 i więcej lat. Wyniki: Badani konsumenci wyrazili opinię, że „żywność ekologiczna nie koniecznie jest bezpieczna” oraz że „oznakowanie literą E odpowiada zastosowaniu konserwantów”. Respondenci w wieku 18-50 lat odpowiedzieli, że litera E oznacza konserwanty, zaś starsi niż 51 lat, iż oznacza środki spożywcze, zatwierdzone przez UE. Większość respondentów w wieku poniżej 51 stwierdziła, że ilość informacji na etykietach żywności jest niewystarczająca. Odnotowano, że źródłem informacji dotyczących bezpieczeństwa żywności oraz dodatków do żywności jest prasa oraz Internet. Radio jako źródło informacji o bezpieczeństwie żywności wskazali głównie badani w wieku 41 lat i więcej. Większość respondentów odpowiedziała, że głównym zagrożeniem dla bezpieczeństwa żywności są mikroorganizmy, pestycydy, chemikalia, BSE, zaś grupa 61 lat i starsi - iż GMO, akrylamid i napromieniowanie. Wnioski: Badanie wykazało, że konsumenci nie są wystarczająco informowani o bezpiecznych środkach spożywczych, dodatkach do żywności i zanieczyszczeniach, które mogą stanowić potencjalne zagrożenie dla zdrowia publicznego. Badanie miało charakter sondażowy, służące uzyskaniu informacji o sposobie oceny bezpieczeństwa żywności przez konsumentów litewskich. Przeprowadzone badanie może, po modyfikacji, być wykorzystane dla oceny postaw i zwyczajów innych populacji.

RU

Введение: В Литве существует проблема обучения и отношения общества к качеству и безопасности потребляемых продуктов питания. Цель работы: Определить отношение литовского населения по вопросу о безопасных продуктах питания. Материал и методы: В опросе приняли участие 466 лиц. Анкетные вопросники раздавали респондентам в крупнейших торговых центрах. Полученные на основе вопросников данные подвергли статистическому анализу по программе SPSS. Статистические расчеты провели, распределяя респондентов по следующим возрастным группам: ≤18-30; 31-40; 41-50; 51-60 и в возрасте 61 и больше лет. Результаты: Обследуемые потребители выразили мнение, что «экологические продукты питания не обязательно безопасны» и что «обозначение буквой Е соответствует применению консервантов». Респонденты в возрасте 18-50 лет ответили, что буква E обозначает консерванты, тогда как лица в возрасте более 51 года, что она обозначает потребительские товары, утвержден- ные ЕС. Большинство респондентов в возрасте до 51 года констатировало, что объем информации на этикетках пищевых продуктов недостаточен. Отметили, что источником информации, касающейся безопасности продуктов питания и пищевых добавок, являются печать и Интернет. Радио в качестве источника информации о безопасности пищи указали в основном лица в возрасте 41 и больше лет. Большинство респондентов ответило, что основной угрозой для безопасности пищевых продуктов являются микроорганизмы, пестициды, химикаты, ГЭКРС, а группа лиц в возрасте 61 года и старше - что ГМО, акриламид и радиация. Выводы: Обследование показало, что потребители недосточно информированы о безопасных пищевых средствах, добавках к пищевым продуктам изагрязнениях, которые могут собой представлять потенциальную угрозу для здоровья населения. Обследование имело зондажный характер, которое служит получению информации о способе оценки безопасности пищи литовскими потребителями. Проведенное обследование может, после видоизменения, быть использовано для оценки отношения и навыков других популяций.

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The barriers to co-operation in the food safety system in Poland

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