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The aim of this paper is to report the results about Slovenian consumer’s, professional’s (oenologist’s) and retailer’s attitudes regarding genetically modified organisms (GMOs) in winemaking. In the paper, results of novel analysis in viticulture and winemaking are presented in which data from public opinion survey for GMO wine has been evaluated. The opinion of Slovenian consumers, retail chain representatives and professionals (oenologists) about GMO is refusal. The majority of the participants believe that GMO will be on the market within five years.

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The objectives of the study were twofold, i.e. to evaluate methodological approaches of analyzed papers and to identify, cluster, and classify barriers to HACCP system implementation using meta-analysis as methodological tool. Hazard Analysis and Critical Control Point (HACCP) is a science-based system of risk management designed to control food safety. HACCP is based on seven basic principles, which present an important tool in combating food borne disease. Articles for analysis were initially selected in the major on-line database for the field, namely “Food Science and Technology Abstract”. Other databases were also used, including Commonwealth Agricultural Bureau and Co-operative Online Bibliographic System and Services. Selection was based on scientific excellence of the journal as well as on the method applied within the study. Main keywords to select appropriate scientific and technical articles were “HACCP”, “barrier” and “implementation”. Main results of methodological inquiry revealed that the most frequent methods used in scientific articles were quantitative ones. Among qualitative methods, the “narrative interview” was used most often, while among quantitative methods survey was used most frequently. Whereas narrative interview enables in-depth analysis of implicit role of individual actor in HACCP system, survey methods estimate frequency distributions of particular behaviours or attitudes in observed population. Lately, when analyzing implicit role of an individual in ensuring food safety, a psychological approach became important. The main goal of methodological analysis is to propose advances in research models that would tackle both qualitative and quantitative issues at the same time and offer new insights into barriers in HACCP system implementation. After analyzing the barriers to efficiency of the system, we identified elements that enabled us to cluster barriers into groups and identify the influence of specific elements on HACCP system efficiency. This paper is offering a novel approach to terminological classification of identified barriers, which will open new dimensions in assuring common language among food safety professionals in the future.

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The meaning of the term “food safety” is well-known and defined in expert circles. But in researching how the term is interpreted by consumers, new dimensions are opening, which can be used as a guide in preparation of educational material for consumers. In the paper the authors analyse statements made by consumers when answering the question, “How do you interpret the term food safety?” The results are part of an extensive research titled “Consumers and Food Safety”, which took place from January to March in 2006 involving 1030 respondents from different places in Slovenia. Findings of quota sample show considerable terminological diversity among statements made by respondents regarding a description of the term “safe food”. Based upon the code assignment, five single-meaning thematic categories were identified: A: Harmless for health, B: Healthy food, C: Production method, D: Technological procedure, E: Surveillance. The answers with extensive content included more onetheme categories and were classified in category F. This category indicates the complex comprehension of the term food safety and the need to understand the relations between the answers. The results show a connection between 38.4% of consumers’ statements in category A (harmless for health), and a definition of food safety which mentions the term “without hazards”.

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Public concerns relating to food safety remain high, with most attention focused on manufactured foods and those served in catering operations. The viral contamination of food can occur anywhere in the food supply chain from farm to fork, but most food-borne viral infections can be traced back to infected persons who handle food that is neither heated nor otherwise treated. Regard to the increasing incidence of food-borne viral infections, the Codex Alimentarius Committee on Food Hygiene issued an international draft on a Code of Hygienic Practice for the control of viruses in foods. Using SWOT analysis as a methodological tool, the main results of the analysis revealed limitations of the document regarding language terminology, detection methodology and transparency.

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Olive and pumpkin seed oils play a specific role in Slovenian edible oil market. That is why exact and accurate tools for assessing the oils’ quality and purity (adulteration) are needed. One of the tools is registering certain names and foodstuffs in National registers and the Register of European Union. Another tool is the analysis which can help to assess the characteristics of the oil and to classify it in categories. In the field of olive oils, this has been done excellently with the European Commission regulations. In the present work we tried to test few pumpkin seed oils for fatty acids content, trans isomers of fatty acids, composition of sterols and tocopherols. The main goal was to check the purity of the oils and understand the present situation in the field. The analytical results show that some samples are adulterated with seed oils. What can consumers benefit? From the Slovenian olive oil experience it can be concluded that the path towards better quality oils does not strictly follow analytical methods but tries to track well-established rules and definitions of quality and purity. The consumers must learn and be aware that the quality and purity can be analytically proven.

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Acta Alimentaria
Authors:
A. Halász
,
A. Salgó
,
Zs. Cserhalmi
,
J. Farkas
,
J. Beczner
,
W.H. Holzapfel
, and
P. Raspor
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Acta Microbiologica et Immunologica Hungarica
Authors:
P. Raspor
,
M. Batič
,
Polona Jamnik
,
Dj. Josić
,
Radmila Milačič
,
Maja Paš
,
Marjeta Recek
,
Vesna Režić-Dereani
, and
Mihaela Skrt
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