An inappropriate anticoagulant concentration in a blood sample can cause cell shrinkage and affect the haematocrit and mean corpuscular volume (MCV). The methodology suggested here combines the draw-volume test performed with deionised water using a laboratory made measuring device, and a conductivity measurement. The corrections taking into account the air pressure and ambient temperature provide an insight into the anticoagulant concentration that can be expected for blood samples. Our 338-day study identified different examples of non-compliance with the norms during the shelf life of the tubes of different producers.
E.01 National awards
COBISS.SI-ID: 36397061Seventy-eight salted fish products originating from Turkey and European countries were analyzed for their content of biogenic amines (BA), water activity (aw), salt and moisture, and their microbiological counts. About 10% of the samples exceeded regulated histamine levels established by the FDA and/or EU authorities. This study indicated that commercial salted fish products, particularly lakerda, may still present health risk for BAs depending on processing technique, handling and storage conditions of raw material, and during processing. Therefore, processors and regulatory bodies are advised to re-evaluate their productions for safe handling measures.
F.14 Improvements to existing production methods and tools or processes
COBISS.SI-ID: 36720645The knowledge of the biogenic amines present in wine is important to consumers in terms of their potential threats of toxicity to human and to wine producers as a result of market impact. In the scientific field, biogenic amines have the potential to be applied as indicators of food spoilage. Biogenic amines are essential at low concentrations for metabolic and physiological functions in animals, plants, and microorganisms, but at high concentrations can induce adverse reactions in susceptible individuals. Despite the intensive research aimed at determining and reduction of biogenic amines, our current knowledge remains far from complete. However, a number of factors that influence the biogenic amines concentration in red wine have been already described. Most of them are related to the winemaking conditions in the cellars and some of them are environmental factors. During winemaking it is important to consider all factors beginning from viticulture practices, alcoholic and malolactic fermentation and physiochemical composition of wine, as well as, aging and storage of wine. This paper reviews changes of the concentration of biogenic amines depending on technological processing of grape and wine.
F.15 Development of a new information system/databases
COBISS.SI-ID: 4320120