FP6 priority

1.1.5   Food Quality and Safety

Title of the proposal

Assessment and improvement of safety of food and feed to consumers

Institute

Slovak Academy of Sciences, Institute of Animal Physiology,
Soltesovej 4-6, 04001 Kosice, Slovak Republic

Contact

Research subject for a potential FP6 project

Our present topic for studying is concerned to „Bacteriocins, bacteriocin-producing microor-ganisms with probiotic character and their use in physiology of digestion“. This task is in association to problems supposed for searching. Our contribution can involve: monitoring of hygienic quality of the products for nutrition and feeding; selection of lactic acid bacteria as well as spoilage bacteria in the food and feed ecosystems; concern to lactic acid bacteria, especially those bacteriocin –producing strains with the principal aim to test also their probiotic purposes; selection of lactic acid bacteria from the products of final metabolism of macroorganism; experimental use of selected substances in the food and feed ecosystems to prevent, to reduce, to eliminate unsuitable microflora to maintain technological, physiological and organoleptic parameters without negative influence for the products; to maintain food, feed safety as well as public health under the safe level.

Recent international cooperation of the research team

University of Turku, Dept. of Biochemistry and Food Chemistry, Finland; Flemish University of Brusse, IMDO, Belgium; University of Ljubljana, Dept. of Dairying, Slovenia; Research Institute for Agricultural research (INRA), Clermond-Ferrand Theix, France; Institute for Food and Agriculture Technology, Monells, Spain;

Proposer´s relevant publications related to the research subject

1. Laukova, A., Czikkova, S., Dobransky, T., Burdova, O.: Inhibition of Listeria monocytogenes and Staphylococcus aureus by enterocin CCM4231 in milk products. Food Microbiology 16, 1999, 93-99.
2. Laukova, A., Czikkova, S., Laczkova, S., Turek, P.: Use of enterocin CCM4231 to control Listeria monocytogenes in experimentally contaminated dry fermented Hornad salami. Int. J. of Food Microbiology 52, 1999, 115-119.
3. Nemcova, R., Laukova, A., Gancarcikova, S., Kastel, L.: In vitro studies of porcine lactobacilli for possible probiotic use. Berl. Munch. Tierarztl. Wochsn. 11, 1997, 413-417.