Author: János Tamás Szigeti
It was a cause of great joy for our editorial staff that a paper related to the raw material of the new bread, the written version of the academic inaugural lecture of Ferenc Békés, is the lead article of our fall edition. In his manuscript, biological and molecular biological background of the baking quality of wheat and also modern analytical methods of wheat and wheat flour are discussed, based on 106 literature references, including the results of his own research. The mono-cultural technologies, applying genetic engineering, are becoming more and more widespread all over the world. However, the achievements of molecular biology possess not only advantages, but, unfortunately, we have to face their very real disadvantages and dangers as well. As the acreage of glyphosate-tolerant transgenic crops increases, we have to consider the possibility of the enrichment of the residues of this herbicide in the agricultural areas of the Earth.
Analytical possibilities for the determination of glyphosate in foods are described in the article of Szigeti, Suszter and László. The topic of the paper of academician József Farkas and Csilla Mohácsiné Farkas is indirectly related to changes in the weather of Central Europe. Increasingly hot and often humid weather is favourable condition for the formation of toxins produced by microscopic fungi. These extremely dangerous compounds – as if they wanted to disguise themselves in an intelligent way – are even capable of wearing „masks” by binding to different biological formulas, quasi to hide from the sight of the analysts testing foods.
Microorganisms even fight in the manuscript of Ágnes Belák. Proliferation of pathogenic and spoilage microbes can be limited by directed application of the internal rules of the micro world, in a way that is similar to how a person proficient in Eastern martial arts uses the energy of the attacker to protect himself, without resorting to excessive violence.
The next study of the Csóka-Tolnay-Szabó work group, analyzing the changes in the enzyme activity of linden honey as a function of the technological treatment and the storage conditions of the honey, is presented as part of a series of articles. The diastase activity of honey is actually an indicator of the genuineness of this precious food. This topic is complemented well by the gripping exciting manuscript of Éva Nagy et al., discussing the detection of beneficial active ingredients of herbs in honey, after mixing bee feed with herb extracts in the apiary.
An exciting question is discussed by the article of Zsuzsanna Németh et al.: can we be sure that chemical based microbiological decontamination of a production plant or a warehouse of foods or a retail establishment is solved by using commercially available disinfectants? The answer is definitely „no”! Based on the test results of the authors, it is not rare at all that disinfectants contain living microorganisms. Our national standardization news were compiled by associates of the Hungarian Standards Institution, Csilla Kurucz and Gabriella Csík, and our fall issue is completed by our already traditional outlook columns.
I wish you a pleasant and profitable time perusing our October issue:
Dr. Tamás János Szigeti
Editor in chief
1 Árpád Tóth (Hungarian poet): April
2 Ireks-Stamag Ltd. Professional event Komárom Hungary, 26-28 August
2014 lecture of Tibor Halasi read more ...