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Z Matyás

Publications and source records attributed to Z Matyás.

48 records · Page 3Linked to original sources
PubMed1978

[Selection of methods for the determination of aflatoxin presence in liquid milk].

Seven methods, recommended for determining aflatoxins in liquid milk, were tested. Most of them were variously modified, mainly for the unavailability of some chemicals needed. Samples of liquid milk, normally prepared for direct consumption, were taken from the retail market (bottled and plastic-sacheted milk, durable milk in speical boxes). The authors describe in detail the two methods now appearing to be the best for current screening tests of market samples of liquid milk. Seventy samples of market liquid milk were tested by these methods, and 25 of them were found to be positive. However, there was no sample to contain as much aflatoxin as determined in the proposed admissible concentration for food.

Aflatoxins↗
PubMed1978

Role of veterinarians in modern food hygiene.

Veterinary services and veterinary education and training must keep pace with the constantly changing patterns of agriculture and food processing. Changes in methods of animal production are associated with many problems of food processing and food quality. Veterinary supervision of the animal feed industry and of meat and distribution is essential. Quality testing of meat, milk, and eggs requires the introduction of suitable routine sampling systems, laboratory procedures, and complex evaluation procedures.Food hygiene problems have changed in recent years not only as a result of new methods of animal production, but also because of changes in food processing technology and in the presentation of food to the consumer, increased environmental pollution, increased international trade, and increased tourist travel.Food hygienists must adopt an active and progressive policy and change the scope of food control from a purely negative measure into a positive force working towards improved food quality and the avoidance of losses during production. A modern food hygiene programme should cover all stages of production, processing, and distribution of food and also other ingredients, additives and the water used for production and processing. Veterinarians should also be involved in the registration and licensing of enterprises and this should take into account the premises, the procedures to be used, new techniques in animal husbandry, machines and equipment, etc.In order to facilitate the microbiological analysis of foodstuffs, new mechanized or automated laboratory methods are required, and consideration must be given to adequate sampling techniques.

Animal Feed↗
PubMed1978

Veterinary public health activities aimed at prevention of intoxications by chemical residues in foods of animal origin. Suggestions for inspection programmes.

Practically all today's raw agricultural products have been treated or exposed to one or more agricultural chemicals or veterinary products, in order to increase food production. A tremendous amount of work has been done by veterinarians in coping with diseases and health risks due to microorganisms, parasites and other agents of biological origin. There is no doubt that veterinary services, research and educational institutions have a long and successful tradition also in dealing with problems of chemicals associated with animal and food production, processing, transportation, storage and distribution. Due to the increasing quantity and large numbers of chemicals now used in animal production and related fields, it has however become indispensable to broaden and intensify the education and training of veterinarians, as well as to ensure their participation in all sectors of this field. Veterinarians should be fully involved in the surveillance, prevention and control of intoxications by chemical residues. They are well qualified to do this. They are working continuously in the areas where exposure to animals and food may occur, possess adequate knowledge of the routes of entry of such chemicals into food chains, the fate of their residues, the health hazards involved, as well as of the toxicology, pathology, pathophysiology, and food hygiene and technology. Residues present an enormous challenge for surveillance, prevention and control in agriculture, food processing and related activities.

Animals↗
PubMed1977

[Examination of muscular and liver tissues of fish for the presence of aflatoxin B 1].

A method of the determination of aflatoxin B1 in the liver and muscular tissue of carp is described, enabling the capture of 50 ng in one kilogram. Extraction and purification were followed by thin-layer chromatography and by identification by means of ultraviolet light with simultaneous comparison with the standard. The examination was performed with 44 samples coming from healthy table carp from the Pohorelice farm of the State Fisheries National Corporation. None of the 44 the Pohorelice farm of the State Fisheries National Corporation. None of the 44 samples contained aflatoxin residues.

Aflatoxins↗
PubMed1977

[Selection of screening methods for the detection of aflatoxins in animal feed].

Five different screening methods of the detection of aflatoxin B1 are compared as to their usability in ten feeds, feed concentrates, and complete feed mixtures. Method II, i. e. the author's modification of the method of Pons et al. (1973) was found to be the best for the highest number of different feeds. Aflatoxin B1-positive findings were obtained in samples of groundnut cake and protein concentrates a) for laying hens and b) for breeding pigs. No aflatoxins were detected in other feed samples: soya, sunflower, maize, fish meal, complete feed mixtures--table trout trout feed, carp stock feed, table carp feed, duckling fattening mixture.

Aflatoxins↗