The appropriateness of the Analytical Hierarchy Process (AHP) technique to analyze consumers’ acceptance of eggs was assessed for the first time and compared with the traditional 9-point hedonic scale. In addition, the relative importance of egg attributes (egg type: regular, free-range, enriched with omega-3; egg size: small, medium, large; origin: local, regional, other Spanish origin; and pr...

During a few recent years the cases of Salmonella food poisonings have been steadily growing in Poland and some other countries, and S. Enteritidis has been responsible for over 50% of the food-borne outbreaks. Food products containing raw eggs were the main sources of these poisonings (Mead et al., 1999; Centers for Disease Control., 2000; Radkowski, 1995, 2001). Although some strains of salmo...

Background: Replacement of the gluten is one of the challenging issues in the food industry, since producing nutritious and functionally acceptable gluten-free foods is difficult. The cake is a cereal-based product that attracts the consumers due to its various flavors, long shelf-life, and relatively low cost. Considering the competition in markets and the increased demand for functional and n...

The subgroup J of ALV (ALV-J) has emerged as an important pathogen of meat-type chickens since1989. This virus is responsible for economic losses due to both mortality and depressed performance inchickens. So, the objective of this study is the detection of ALV-J in the albumen of commercial and nativefowl eggs using RT-PCR. Three hundred and seventy egg albumens were randomly selected from dif...

Food safety is now universally recognised as a public health priority. It requires a global approach, from production to consumption. This article addresses the first stage of the food chain and the steps farmers can take to optimise the food safety control of products of animal origin. This inevitably means controlling the health status of the animals from which food products are derived. The ...