[High pressure processing of spices in atmosphere of helium for decrease of microbiological contamination].

The aim of the study was to investigate the microbiological decontamination of coriander and caraway when HPP technology was applied in elevated temperature in helium atmosphere. The HPP and heat treatment was conducted for 30 minutes at 800 and 1 000 MPa and temperature range was 60 - 121 degrees C. Contamination with aerobic mesophilic bacteria was decreased by about 2 logarithmic cycles.

[The content of histamine and tyramine dependent of microbiological quality of salted herring stored at different temperatures].

Twenty six samples of salted herring from Warsaw food market were analyzed. Herrings in high-salted brine (with 26% content of salt) were stored for 21 days at temperature of 4 degrees C and 22 degrees C; low-salted (16% content of salt in brine) herring were stored for 42 days at temperature of 4 degrees C and 22 degrees C. Microbiological contamination level was assessed by standard methods for fish products, and biogenic amines--histamine and tyramine content by spectrofluorometric methods.