Detection of some heavy metal residues in some camel's meat products

Lead, cadmium and copper residues were determined in each of 15 samples of camel's luncheon and frozen sausage, collected from different supermarkets in Cairo, Giza and Zagazig Cities. The residues of these heavy metals were detected by using Atomic Absorption Spectrophotometer. The obtained results revealed that the mean values +/- S.E. of lead, cadmium and copper [p.p.m] in camel's luncheon were 0.138 +/- 0.008, 0.055 +/- 0.004 and 3.662 +/- 0.221, respectively, while in; frozen sausage, such residues were 0.133 +/- 0.008, 0058 +/- 0.004 and 3.789 +/- 0.189 p p m, respectively. The present results were compared to the permissible limits of FAO/WHO [1972], WHO [1972] and Egyptian Organization for Standardization and Quality Control "E.O.S.Q.C." [1993]. Public health importance and the hazardous toxic effects of these heavy metals as well as the suggestive recommendations to minimize the pollution with heavy metals were discussed

effect of different garlic extracts against oxidative stress induced in streptozotocin diabetic rats

The present study is a trial for minimizing the oxidative stress that may be one of the risk factors responsible for diabetic complications. For this purpose, different forms of garlic extracts were investigated using diabetic rats. Hyperglycemia was induced in male albino rats by IP injection of streptozotocin [STZ] in a total dose of 50 mg/Kg b.wt. STZ-diabetic rats were treated orally with garlic oil [10 mg/Kg b.wt.], fresh garlic extract [10 ml/Kg b.wt.] and aged garlic exract [800 microl/Kg b.wt.] daily for three weeks. The data revealed that, STZ injection induced a significant increase in plasma glucose level, plasma and liver malondialdehyde [MDA] concentrations. The significant increase in the activities of antioxidant enzyme [total superoxide dismutase [SOD] glutathione peroxidase [GSHPx] and catalase] in liver homogenate was associated with a significant reduction in blood-reduced glutathione [GSH]. The treatment of diabetic rats by different forms of garlic revealed that, aged garlic extract exhibited a more pronounced hypoglycemic and antioxidant effect followed by fresh garlic extract then garlic oil

Determination of some heavy metal residues in salted and smoked fishes

Fish contamination with heavy metals and its relationship to public health have a considerable concern in the last few years, so the concentrations of some heavy metals in salted and smoked fishes were determined. A total of 60 ready to eat samples, 30 each of salted sardine and smoked herring samples were randomly purchased from different shops at Alexandria Governorate - Egypt, and analysed for their flesh content of lead [Pb], cadmium [Cd], mercury [Hg] and copper [Cu] by using Atomic Absorption Spectrophotometer [A.A.S.]. Results revealed that the mean values +/- S.E. of Pb, Cd, Hg and Cu residues in fish flesh were 0.275 +/- 0.044; 0.081 +/- 0.003; 0.222 +/- 0.026 and 6:992 +/- 0.472 p.p.m [wet weight], respectively in salted sardine and 0.145 +/- 0.017; 0.070 +/- 1003; 0.158 +/- 0.018 and 7.877 +/- 0.484 p.p.m [wet weight], respectively in smoked herring fishes. The present results were evaluated according to the permissible limits of FAO/WHO [1992] and E.S.S. No. 2360 issued by Egyptian Organization for Standardization and Quality Control [E.O.S.Q.C.] [1993] and also compared with the limits of some other countries. The preventive measures which lead to have safe salted and smoked fishes fit for human consumption were discussed. Also, careful periodical analysis of fresh, salted and smoked fishes should be performed to evaluate their load of heavy metals to avoid their hazards to human

Studies on the effects of gamma irradiation on the chemical and microbial parameters of chilled minced beef meat

Changes in quality parameters of minced beef meat samples treated with different doses of gamma irradiation [0, 3, 5, 7 and 9 KiloGray [KGy]] were followed to assess acceptability during refrigeration storage at 4°C. The obtained results indicated that irradiation improved the organoleptic quality and delayed deterioration of chilled minced meat. Application of irradiation resulted in development of off flavour which was more pronounced at high doses specially at 7 and 9 kGy but slightly dissipated after exposure to air. Application of gamma irradiation reduced the rate of development of all deteriorative changes. Irradiation with different doses had a slight significant changes in chemical analysis. Moisture content was decreased. Protein content slightly increased by increasing the irradiation doses and decreased with the progress of storage, while fat% and ash% increased with storage and irradiation doses. pH values of irradiated samples were lower than those of unirradiated samples. Application of ionizing radiation resulted in a remarkable increase in thiobarbituric acid [T.B.A.] content in chilled minced meat samples followed by a proportional increase during refrigeration storage. Total volatile basic nitrogen was decreased specially at doses of 7 and 9 KGy. The microbial load of chilled minced meat was affected by the exposure to different doses of irradiation as well as the reduction of bacterial counts were observed by increasing the irradiation doses. In conclusion, irradiation of minced meat can be effectively used as a supplement to refrigeration process and for increasing the acceptability, safety of the products and shelf life of chilled minced meat

Residual analysis of some heavy metals in water and oreochromis niloticus fish from polluted areas

A total of 30 water samples were collected from three industrial localities in Egypt [Helwan [El-Marazek Bridge], Kaha and Kafr El-Zayat]. Ten water samples were collected from each locality near by and at various distances from the outlet of the local industrial establishments. At the same time, 60 Oreochromis niloticus [O. niloticus] fishes [20 fishes from each locality] were obtained from the same localities of water samples during the period of summer season in 1998. Lead, cadmium, mercury, copper and zinc levels were determined in both water samples and fish flesh by using Atomic Absorption Spectrophotometer. Moreover, the effect of some heat treatments [frying and roasting] on mercury residues in fish flesh was studied. From the obtained data, it was detected that the highest values of lead, mercury, copper and zinc were found in water samples collected from Kafr El-Zayat, while cadmium was detected at its highest level in water samples collected from Kaha district. On the other hand, it was observed that the highest values of heavy metal residues in fish samples were found in Helwan, while mercury was detected at its highest level in fish samples collected from Kafr El-Zayat. Moreover, it was found that frying had a stronger effect than roasting in decreasing the residual level of mercury in fish samples. The obtained data indicated a correlation between accumulation of heavy metals in fishes and its concentrations in water. Public health importance and the hazardous toxic effects of these heavy metals as well as the suggestive recommendations to minimize water and fish pollution with these heavy metals were discussed