Welcome 2014/2

Thursday, October 8, 2015

 

Dear readers,


It is a cliche, but it seems to be true that a man’s time over forty flies at a logarithmic rate. So what can an editor in chief hope if he’s trying to keep a 60-year-old journal alive, when he himself is well over fifty?

 

It feels like it was just yesterday that we were very excited to release the Journal of Food Investigations’ first issue of 2014 of volume 60, and now the deadline is already here for issue no. 2, when there is time to put the finishing touches on the image of our magazine.


 

We are proud to have, as partners in publishing our periodical in the field of quality control of foods, the National Food Chain Safety Office (NÉBIH) and its employees. In the spirit of this partnership, the head of NÉBIH, president Dr. Márton Oravecz was interviewed, discussing his professional life before taking his current office, and the present and the future goals of the institute led by him.


Summer is the major time of the year for fruit and vegetable consumption. Therefore, analysis of errors and statistical uncertainties of samplings preceding the laboratory analysis of the pesticide residue content of fruits and vegetables was chosen as the leading topic of our summer issue, from the workshop of professor Árpád Ambrus and his colleagues. One of the valuable results of their work is the statement that the uncertainty of the analytical results of pesticide residue measurements is caused primarily not by the laboratory analysis, but by the sampling uncertainty, having a much larger standard deviation than the former.


Our second article, the work of academician József Farkas and his colleague,  is about the spreading, not only in Europe, but, unfortunately, all over the world, of Clostridium difficile, a microbiological hazard that can also be linked to food hygiene. Discussions related to microbiology are continued with the paper of Beatrix Párkány-Simon and her colleague, in which you can read about the significance and the interpretation of colony count values obtained during the analysis of drinking water samples.


 

Also related to drinking water analysis is the article of Éva Sugár and her coworkers. Speciation analysis of drinking waters from several counties was performed by the authors using HPLC-ICP-MS in order to be able to estimate the risk posed to consumers by different forms of arsenic dissolved in drinking waters. What adds special value to their study is that it was supplemented by the analysis of the most common foods according to domestic nutritional habits.


 

Talking about the topic of elemental analysis: a non-destructive sample preparation method for liquid foods, mainly wines, beers, but also for other products, fruit juices, milk and dairy products was developed by Áron Soós and his colleague for application in elemental analyses performed using ICP-MS. An HPLC-MS-MS method, suitable for the analysis of a large number of samples within a relatively short time, was developed by Blanka Szilvássy and her coworkers for the determination of the taurine content of energy drinks.


You can read about world events related to food testing and food safety in our column titled „Looking around”, and our summer issue, similarly to the spring one, creating a new tradition, is concluded with standardization news, based on the summary of the responsible associates of Hungarian Standard Institution (MSZT), Csilla Kurucz and Gabriella Csík.

 

Our editorial office will continue to welcome your questions and comments regarding our periodical and, of course, also your manuscripts which we will be happy to publish in our journal, based on the decision of the Editorial board. We wish all our readers success in their work, a pleasant vacation and a good reading!

 

Dr. Tamás János Szigeti

Editor in chief

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