You are holding our December issue in your hand once again.
To quote the Hungarian poet, Zoltán Zelk, December „walks lumberingly, coughs wind / shakes his old head tremblingly / from which, like falling hair / snow flies and floats all over1.”Before stopping for a short time ourselves, I would like to draw your attention to the valuable papers in the 4th issue of ÉVIK of the year 2015.
As the lead material of our scientific journal, I selected the paper of Vera Tabajdi-Pintér, which was prepared from her lecture on microbiology, presented at the trade day about the analysis of food contact materials, held on October 1, 2015, and organized by WESSLING Hungary Kft. The demands of the profession for the packaging materials of our age are becoming ever more complex. Food contact materials protect not only foods from the contaminating effects of the environment, but vice versa, protect the environment from the foods. Today, it is almost a basic requirement for a packaging material to indicate, in an intelligent way, the microbiological and physical state of the food found in it, and also to help maintain the quality of the packaged product as long as possible. It is a very difficult task to produce packaging materials that meet all physical, chemical and microbiological requirements completely.
In our fourth issue, publication of the „tetralogy” of the research group of NEBIH is continued. In the paper of Andrea Zentai and her coworkers, you can read about the
refinement of the probabilistic estimation of the pesticide residue exposure of consumers. Under the guidance of Professor Arpad Ambrus, based on the results of the analysis of roughly 20 000 individual products, the research group presents the method for the determination of pesticide residue exposures due to the individual product groups, by detailing further mathematical methods. The fourth part of the series will be published in the 1st issue of EVIK in 2016.
In their paper, Erzsébet Szabó and Viktória Szűcs write about the methods of sensory analysis of one of the most famous hungaricums, ground paprika, and about the development of the professional image of it. Experts, as well as laypeople were included in the tests. Sensory differences between Hungarian and imported paprikas were confirmed in their manuscript by multivariate statistical analyses. According to results of their studies, Hungarian paprikas are characterized by a more intense paprika aroma and better spiciness when compared to foreign products.
Ágnes Balogh-Berecz and her coworkers, representing Corvinus University of Budapest and the National Food Chain Safety Office, conducted a survey about the food safety knowledge and views of elementary school students. Based on the answers given to the questions of the questionnaire compiled by them, they determined that major deficiencies could be detected among young students regarding the issues of food safety. The result of their survey is remarkable also because children who are young students now, will soon become relevant members of society, who will determine the relationship of the domestic population to food safety.
With our December issue, I wish all our Readers useful reading, a pleasant rest for the lumberingly arriving winter holidays, a blessed Christmas and a successful, happy New
Dr. Tamás János Szigeti
Editor in chief
1Zoltan Zelk: December (Népszava Calendar, 1936.) read more ...