Assessment of hand washing facilities, personal hygiene and the bacteriological quality of handwashes in some grocery and dairy shops in Alexandria, Egypt

Food produced with satisfactory hygienic standards is one of the essential conditions for promoting and preserving health. A total of 15 grocery and dairy shops were randomly selected from Alexandria, Egypt to assess their hand washing facilities and personal hygiene of food handlers using a pre-designed sanitation checklist. Also the bacteriological profile of the handlers' hand washes was determined. Only 20% of these shops were acceptable concerning their hand washing facilities [>/= 50% score percentages]. Observing 29 food handlers revealed that only 3.4% of them were acceptable in their personal hygiene with a mean score percentage of only 31.0 +/- 9.2. Although the hand washing method followed by the food handlers significantly decreased both aerobic mesophilic and staphylococci counts, they were still high. Moreover, fecal coliforms increased insignificantly from 5 to 7 MPN/100ml indicating that the hand washing was improperly done due several pitfalls. Most of the handlers who washed their hands for less than 10 seconds [41.4%] had higher counts of aerobic mesophiles and staphylococci than those who washed for more 10 seconds. Most of the handlers [93.1%] did not avoid contamination from the tap after hand washing. Moreover, their hand washes were contaminated with fecal coliforms [8 MPN/100ml] and with slightly higher staphylococci counts than those who avoid contamination either by rinsing a tap or closing it by elbow. Recommendations: Much effort should be done from the responsible authority to improve the sanitation inside these shops and food handlers should be given inservice training to know how to efficiently wash their hands

Determination of flavonoid and phenolic acid contents of clover, cotton and citrus floral honeys

Authentic samples of clover, cotton and citrus honeys were selected and extracted from their hives placed in clover, citrus, and cotton farms. Their botanical origin was assured then they were extracted and analyzed for flavonoids and phenolic acids content. Results showed that the lowest percentage of authentic samples was found in cotton honey. Moreover, 93.00% +/- 3.00 of pollen grains found in clover honey samples were for clover, 16.25% +/- 3.18 of pollen grains found in cotton honey samples were for cotton and 32.50% +/- 10.60 of pollen grains found in citrus honey samples were for citrus species. In addition, the flavonone hesperetin was found only in citrus honey samples with a mean content of 1.08 +/- 0.36 mg/100 g honey whereas, the flavanol quercetin was found in the three floral honeys. The phenolic acids [cinnamic acid and p-hydroxy benzoic acid] were detected in the three floral honeys with different quantities. It is recommended to use honey as a healthy alternative to sugar; also, to use hesperetin as a floral marker of citrus honey

Investigation of the antimicrobial activity and insight into the physicochemical properties of honey from Egypt

The present study investigated the carbohydrate composition and the pollen content of the mostly produced and consumed honeys in Egypt and correlated these to their antimicrobial effect. Honey samples [clover, citrus, black seed and sider] were collected from beekeepers and/or markets depending on their availability. They were tested for physiochemical and sugar composition. Moreover, they were tested undiluted, and at 75, 50, 30 and 10% [w/v] dilution against Staphylococcus aureus [S. aureus], Bacillus cereus [B. cereus], Escherichia coli [E. coli] and Candida albicans [C. albicans] to detect their antimicrobial activity using the agar well diffusion assay. Results indicated that all samples were complying with codex 1998, 2001, European standard 2002 and Egyptian standard 2005, regarding their physicochemical parameters, but 62.5% were complying regarding their carbohydrate composition. According to pollen contents, all honey samples belonged to the class I of representivity [under-represented honeys, with less than 20,000 pollen/10g honey]. Locally produced honeys were found to have activity against the tested pathogenic bacteria however, the greatest inhibition was seen at the undiluted form of honeys. Only Candida albicans was not inhibited. Pollen contents affected the antibacterial activity of honey, the higher the pollen, the higher is the antibacterial activity

Quality assessment of milk in Alexandria

The nutrient value, the chemical, and the microbiological quality of packaged, raw and powder milk samples were assessed. Data were obtained for fat, solid not fat, protein, and calcium contents of milk. Ash percentage, lead, and cadmium concentrations, in addition to possible microbial contamination were also determined. Results showed compliance of long life sterilized packaged milk with Egyptian standards for most of samples, especially in fat and solid not fat contents. These ranged from 3.1 0-3.80% and 8.24-9.07%, respectively. Lead content ranged from 0.03-0.55 ppm in liquid milk whereas cadmium ranged from 0.002-0.03 ppm. Protein and calcium contents varied [insignificantly and significantly, respectively] among different milk producing companies. Many [76.00%] had total bacterial count in milk higher than Egyptian Standards [<10 cfu/ml]. Buffalo raw milk, and milk powder were complying with Egyptian Standards concerning their nutrient values, however the former had high total bacterial count [4.97x10[6] cfu/ml] in addition Staphylococcus aureus was detected

Evaluation of two enrichment broths, three plating media and ELISA technique for the isolation of salmonella from dairy products

Salmonella is one of the most important food-borne pathogens that can be transmitted through the consumption of contaminated milk and milk products. Early detection of Salmonella in food is important for food safety. Two selective media, brilliant green agar [BGA] and xylose lysine desoxycholate [XLD] agar are commonly used in diagnostic laboratories for the isolation of Salmonella, often after enrichment of the samples in a broth before plating on the solid medium. Recently, a new medium called CHROmagar Salmonella [CAS] has become available for the rapid detection of Salmonella. In the present study, we compared this new medium with BGA and XLD for the isolation of Salmonella from 160 dairy products samples [80 ice cream and 80 kariesh cheese samples] with enrichment in Rappaport- Vassiliadis [RV] and tetrathionate [TT] broth. TECRA Unique Salmonella ELISA test was used. Only one sample was positive for Salmonella, which appeared on each of CAS and XLD agars, after enrichment using RV but not TT. This was associated with a sensitivity and specificity of [100%, 92.45%], [100%, 93.71%] and [0%, 100%] for each of CHROmagar Salmonella, XLD and BGA respectively. TECRA Unique Salmonella test yielded the highest sensitivity and specificity among all used methods; it had 100% sensitivity with 100% specificity

Bacteriological quality of some dairy products [Kariesh cheese and ice cream] in Alexandria

The present study estimated the total viable bacterial density, total and faecal coliforms, and E. coli in Kariesh cheese and ice cream. The study included 160 ice cream and Kariesh cheese samples [80 samples each]. Ice cream samples were 47 packed [33 cup and 14 stick] and 33 open samples while Kariesh cheese samples were 62 open, 18 packed samples [8 of known brand and 10 of unknown brand]. Samples were collected from supermarkets, shops and street vendors. All samples were analyzed for enumeration of total viable heterotrophic bacteria using standard pour plate method, and for the determination of the total coliforms, fecal coliforms and E. coli using multiple tube dilution method. Ice cream samples, showed that the total bacterial count was >/= 1.5x105 cfu/g in 26 [32.5%] samples, total coliforms were >/= 10 MPN/g in 36 [45.0%] samples, fecal coliforms were detected in 45 [56.3%] samples, and E. coli was detected in 34 [42.5%]. Kariesh cheese samples, showed a total coliforms of >/= 10 MPN/g in 54 [67.5%] samples, while fecal coliforms were detected in 64 [80%] samples, and E. coli was detected in 60 [75%]. It is recommended to use and implement immediate regulatory measures like good manufacturing practices as well as distribution and retail storage practices for ensuring microbiological safety of ice cream and Kariesh cheese

Food safty knowledge among some women in Alexandria

Poor food handling practices in the home are likely the cause of gastroenteritis. This study interviewed 105 Egyptian women to see how often reported practices met public health food safety recommendations. Face to face interviews were conducted asking respondents about aspects needed during the flow of food through the operation, including; sanitation, food purchasing and food preparation and serving. Results showed that 60.00% of respondents didn't wash hands throughout preparation, 30.76% of them didn't cover hair while preparing food, 55.23% of them exposed refrigerated food to temperature abuse because of frequent opening of the refrigerator door during food preparation and 64.61 did not wash utensils between food preparation. Regarding food purchasing, 60.00% of respondents could buy from unclean stores, 30.76% continued purchasing although the improper cleanliness of the food handler, 43.07% preferred low price rather than good quality foods. Although many respondents knew the characteristics of good quality food, 4200% of them could buy non-refrigerated meat and 78.46% could buy fish not surrounded by ice crystals. For food preparation and serving, 42.85% of respondents thawed food improperly by leaving it at ambient kitchen temperature, 80.95% of subjects held food at room temperature up to or more than one hour, 86.15 cooled foods by leaving it covered on the stove, and 40.00% and 45.00% of them just warmed prepared food for reheating and reheated it more than once, respectively. People preparing food in the home need to be reminded of the increased risk of disease that can arise from poor food handling practices

Hygienic condition of home made foods sold in Alexandria markets

A total of 100 homemade food samples shown for sale in some supermarkets in Alexandria was examined to investigate their hygienic conditions. The food samples included vegetable products [20 samples] and bakery products [32 samples]. All food samples were subjected to external examination, chemical examination and microbiological analysis. The results showed that all vegetable and bakery products had production dates on the labels. The expiry dates were mentioned in 93.0% of the total samples. Also, 91.0% of the total samples were packaged in polyethylene. In addition, 72.0% of the total samples had a storage temperature of < -16 to < -12C, whereas 28.0% were stored at >/ -11C. There was a significant difference in pH and moisture content of each of vegetable, meat and bakery products. The highest mean pH was 5.58 +/- 0.43 for meat products, while vegetable products had the lowest pH [4.96 +/- 0.61]. Moisture content was 57.96% +/- 6.67 in vegetable products and was lower in meat products [54.61% +/- 10.90]. There was a significant difference in the aerobic plate count and in the presence of coagulase and DNAse positive staphylococci of the meat product samples. While, a significant difference was observed in coliform and fecal coliform presence of bakery product samples