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Med. Weter. 70 (11), 649-712, 2014

REVIEWS

European Union and national food favoring quality systems Szteyn J., Wiszniewska-Łaszczych A., Bednarko-Młynarczyk E., Liedtke K. [ summary ] 651
Mechanisms of bacteria inactivation on photocatalytic surfaces Bogdan J., Szczawiński J., Zarzyńska J., Pławińska-Czarnak J. [ summary ] 657
Selected aspects of usage of genetically modified organisms in livestock feeding and veterinary medicine Sieradzki Z., Mazur M.,
Kwiatek K.
[ summary ] 663
Cronobacter sakazakii – characteristics and significance in food microbiology Sosnowski M., Czubkowska A., Korpysa-Dzirba W., Ostrowska M.,
Rola J. G., Osek J.
[ summary ] 669
Production and quality of snail meat Paszkiewicz W., Ziomek M., Szkucik K., Maćkowiak-Dryka M. [ summary ] 673

ORIGINAL PAPERS

Molecular characterization of non-O157 verotoxigenic Escherichia coli isolated from slaughtered cattle in Poland – in English Denis E., Wieczorek K.,
Osek J.
[ summary ] 680
Effect of formic acid and heat treatment on Clostridium sporogenes spores inactivation in animal by-products – in English Bauza-Kaszewska J.,
Paluszak Z., Keutgen A. J.
[ summary ] 684
Detection of Salmonella spp., Salmonella Enteritidis, Salmonella Typhi and Salmonella Typhimurium in cream cakes by polymerase chain reaction
(PCR) – in English
Can H. Y., Elmali M., Karagöz A., Öner S. [ summary ] 689
Survival of Salmonella spp. in half carcasses of chicken broilers during microwave cooking Gomółka-Pawlicka M.,Uradziński J., Radkowski M.,
Szteyn J., Migowska-Calik A., Lachowicz T.
[ summary ] 693
Microbiological quality of selected traditional Polish offal sausages manufactured in the Pomerania region Migowska-Calik A.,
Gomółka-Pawlicka M., Uradziński J., Wojtacka J., Lachowicz T.
[ summary ] 699
Effect of sage on the microbial quality and TBARS value of mechanically deboned poultry meat Hać-Szymańczuk E., Cegiełka A., Lipińska E.,
Ilczuk P.
[ summary ] 704