Food quality and safety

03. 07. 2015

doc. RNDr. Peter Siekel, PhD. Another meeting with the public and personality of science and technology has held in the Science Café in the premises of the Slovak Centre of Scientific and Technical Information of SR (SCSTI SR) in Bratislava on 25th June 2015 at 05:00 PM. The National Centre for the Popularisation of Science and Technology in Society at the SCSTI SR was the organizer of the event called Science in the CENTRE.

This time, doc. RNDr. Peter Siekel, PhD. accepted our invitation. He is Slovak scientist, molecular biologist and recognized expert on biological safety, food quality and safety. He is a director of the Food Research Institute of the National Agricultural and Food Centre (NPPC) in Bratislava and he also works as a university teacher at the Faculty of Natural Sciences of the University of SS. Cyril and Methodius in Trnava.

Doc. Peter Siekel presented his presentation on theme Quality and safety of foods. In the part focus on the composition and quality of food, among other things, he emphasized that the ideal foods are derived from domestic sources, mainly containing functional ingredients. These, addition to its basic nutritional value, have also the protective role, for example by enhancing antioxidant status, composition and content of fiber or gluten.

He spoke about the appropriate structure of diet. In this context, he pointed out that the United States is "the fattest" country in the developed world. One in three adults is clinically obese and 40 percent of children have been officially diagnosed with overweight.

Skúmanie potravín v laboratóriu

In the second part of his presentation, doc. Siekel focused on the use of molecular biology techniques to explore the composition of foods and their contamination by biological ingredients.

doc. RNDr. Peter Siekel, PhD. Modern molecular biological methods allow to identify and to evaluate in food for example the presence of bacteria in products or even in different devices, and they are found at regular hygiene inspections of food production facilities. With new modern methods is possible to identify the bacteria to the level of clone, respectively of tribe.

With commonly used methods can´t be determined, from where the bacteria got into production and whether they were eliminated in sanitation. In the various epidemics that broke out in the recent past, the causes were contaminated spices or herbs.

The above mentioned methods of molecular biology can accurately specify and identify allergens in foods by analysing DNA that is very important for people who are allergic to certain foods. Their number has increased significantly in recent years. For this reason in the European Union, has been introduced labelling of food products on the content of the most common allergens - eggs, milk, peanuts or nuts. More important is, that the food is controlled also because if they really do not contain even unlabelled allergens. From the analytical point of view it is an expensive process and the current methods, in particular, immunochemical, are expensive and often inaccurate.

Presentation of doc. Peter Siekel aroused interest of visitors, which was also reflected in a discussion. The event was moderated by PhDr. Zuzana Hajdu.

Veda v CENTRE 25-06-2015_doc Siekel

From the basis prepared by: PhDr. Marta Bartošovičová

Photos: Ing. Alena Oravcová and archive of doc. Peter Siekel, PhD.

Photo gallery form event at portal NCP S&T

Translated by: LŠ

SCSTI, Biological Sciences, Popularization of Science and Technology

Natural sciences

P. Siekel: Slovak food have a good quality and is safe