Dr. Tamás János Szigeti
Dear Readers, We have been fighting COVID-19 for four months now, and we have spent months in quarantine, barely meeting our colleagues. Despite this, the first “quarantine” issue of ÉVIK was a great success, the virus could not pose an obstacle to science and professional cooperation. Our thoughts and messages flowed freely through the electronic space, our professional contacts were preserved and we were able to work. In the words of Hungarian poet, Margit Szécsi „The world has been closed, but I am free, The cell of consciousness is my room. The bars of my bone have shut evil out. They have closed the world, but I am free1.”
The leading material of our scientific journal, fittingly, is a manuscript written by Diána Bánáti, discussing the connections between viruses, the food economy and food safety. In her work, the most important knowledge about the SARS-CoV-2 virus is reviewed, but viruses are also mentioned, among other things, that can spread directly through certain foods. Although, to the best of our knowledge, the new type of coronavirus does not spread through food, but the global pandemic caused by it has had and will have an impact on both the international food economy and food safety.
In Issue 2020-1 of ÉVIK, an article of Árpád Ambrus et al. was published on the contamination of domestic food raw materials with pesticide residue. Now, as a continuation of that paper, our readers can read about the mycotoxin contamination detected in domestically grown food and feed raw materials. According to the authors, some consumers, especially infants, young children and adolescents, should expect toxin intakes to be higher than the aflatoxin and DON levels which are still considered to be acceptable. The data published in the manuscript are also used by the experts of the National Demography Roundtable when developing their recommendations related to the topic.
The modernized technology for the preparation of the socalled “Red cottage cheese”, a dairy product popular in the Ural Mountains is described by Guzel Alkhamova and Aleksandr Lukin of the University of Chelyabinsk. In their paper, laboratory measurement data on the organoleptic and chemical properties of the “folk” product manufactured using industrial technology are reported.
Zsófia Zurbó and János Csapó performed laboratory experiments for the production of prebiotic dietary fibers using lactose, malic acid and citric acid. With their simple heat treatment procedure, they have been able to produce oligomers and polymers that can serve as useful nutrients for the microbiome living in the human gastrointestinal tract.
A study has been written by Dóra Benkő and her colleagues on one of the most delicate areas of animal health and food safety. The processability and consumability of milk produced by dairy farms are fundamentally affected by the udder health status of dairy cows. In their dissertation, the relationships between the chemical and microbiological properties of the milk and changes caused by low pathogenic and highly pathogenic microorganisms are described.
The next installation of the series of András S. Szabó on chemical elements is about osmium, a member of the platinum group. This metal is not an essential trace element, but it has a toxic effect in the human gastrointestinal tract when entering it as a food contaminant. Osmium usually enters the human body as a microcontaminant of foods or drinking water. I hope that the fading epidemic situation will allow to recreate ourselves in summer. So, I wish for all of our readers a good relaxation, health and valuable reading.
Dr. Tamás János Szigeti
editor in chief
1 Margit Szécsi: Vigiling
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