Evaluation of the hygienic conditions of street vended food in Alexandria

Preparation and sale of street foods is an old and almost universal activity in developing countries. This activity has reached new dimensions as a result of rapid urbanization. Therefore, the present study was conducted to assess the safety of street foods in Alexandria through a sanitation check-list. Results revealed that the highest score of sanitation was found for location [51.14 +/- 24.23], equipment and utensils [38.67 +/- 12.08], then carts or stands [36.33 +/- 26.24], the least score was found for food [25.71 +/- 18.7]. The scores of the 4 parameters [location, food handler, equipment and utensils, and carts or stands] were significantly higher than the food score [F = 8.73, P <0.05]. Stepwise multiple regression analysis indicated that the carts or stand score was the only significant factor affecting food score. The most critical problems found in the studied carts were the lack of adequate supply of potable water for cleaning and washing [11.76 +/- 31.82] as well as the available waste disposal [5.88 +/- 23.21]

Anoverall picture of food colours used in different foods

The world market for food colors is expanding at about 10% annually. Some coloring matters used in food can be considered as health hazards, especially if administered in large doses. Therefore, legal control over the use of food colors is essential. This is the best accomplished through the use of a permitted list which effectively prevents the addition of any new substances to foods until an adequate basis for judgment of their freedom from health hazard had been established, in addition to improved laboratory analysis of the quantity of color used in food. The results of the present study revealed that 130 samples of colored foods out of 256 samples examined [50.78%] contained no artificial colors and were considered natural. In the mean time, all the detected artificial water soluble colors were according to the permissible list. Of the food classes analyzed, no artificial colors were detected in canned juices, jams, tomato paste, pickling and yogurt. However, 10 samples of ice cream out of 28 examined contained artificial colors, although it is prohibited to add artificial color to this class of food. In case of confectionary, 54 out of 78 samples examined contained permissible artificial colors, and tartrazine was the most prevalent color detected in this class of food, which is mostly consumed by children

Residues of the pesticide selecron on apples and pears grown in Egypt

The present study was conducted to follow up residues of selecron on apples and pears after pesticides application on the plant, and to study the effect of washing on the reduction of pesticide residues. The initial deposits of selecron in apples were relatively higher than those in pears and persisted for more than 14 days in both of them, but was not detected after 21 days. The percent removal of the pesticide residues by washing was found to depend on the initial level of pesticide, being greater the higher the pesticide level, since residues remaining on crops after weathering are more difficult to remove by washing than those recently applied

A study of the hygienic condition and chemical composition of some canned meat products

The present study was carried out to give an overall picture of the microbial, chemical and organoleptic qualities of some canned meal products present in Alexandria market. It was observed that imported corned beef showed the best chemical and organoleptic qualities, i.e. high protein content, low fat content and highest scores in flavor, texture and color. On the contrary, locally manufactured products showed lower chemical and organoleptic qualities. However, higher loads of organisms were detected in imported samples. E. coli was isolated from one can of imported corned beef

Utilization of salt water lakes shrimps [artemia anostraca] in some food products

Artemia saline is a species of class Brandiopoda, Subphylum crustacea and Phylum arthropoda found in salt lake water at salinity 14 Bamue as in El-Max salt work and Port-Said salt work. The result of the present study indicated that Artemia has high nutritive value, it contains about 65.91% protein with moderate fat content [12.7%]. Also, Artemia contained the essential amino acids as well as nonessential ones. The heavy metal content was within the recommended limits and the microbial load was lower than other species of crustacea. Pattie products were prepared using 20, 30, 40 50 and 60% Artemia as meat replacer. The results indicated some differences between color, flavor and consistency of samples and it was obvious that pattie containing 30, 40 50% Artemia were the most acceptable by the panelists. Crackers were fortified by replacing wheat flour with 5, 10, 15 and 20% of Artemia. Very slight differences were found between the different treatments concerning color, appearance and flavor. A decrease in the thickness of the resultant crackers and an increase in the spread ratio, the spread factor and the diameter were observed

Effect of cooking and storage on aluminium content of food

Aluminium cooking utensils such as pans, pots, kettles, trays and foil are widely used in homes, restaurants and food industries. The present work was carried out to study the effect of cooking and storage on the aluminium content of different types of food. It has been found that tea leaves contained the highest aluminium concentration which result in the presence of relatively high amount of aluminium in tea infusion. Also it was found that increasing cooking time and storage period result in the increase of aluminium concentration especially with acidic foods

Effect of profenofos feeding on biochemical changes in chicken

The disruption of transaminases and phosphatases from the normal values denotes biochemical impairment and lesions and cellular function because involved in the detoxification metabolism and biosynthesis of macromolecules for different function. The results of the present study revealed that feeding chicken in profenofos contaminated feed at levels of 50, 100 and 200 ppm for three weeks, resulted in a significant of tissue they are energetic essential increase in the values of glutamic oxaloacetic transaminase [GOT], glutamic oxaloacetic transaminase [GOT], Alkaline phosphatase [A.P.] and cholesterol, especially at levels of 100 and 200 ppm. Upon return of normal feed free from profenofos for 10 days, these values decreased gradually but not to normal and the decreases were not significant

Effect of profenofos feeding on food consumption, body weight and tissue residues in chickens

Feeding chickens on profenofoa contaminated food at levels of 50, 100 and 200 ppm resulted in significant decrease in food consumption and body weight with some mortalities in the third week of feeding. In the meantime, profenofos and its metabolites were found to distribute rapidly in the different tissues with a positive relationship between tissue residue levels and the corresponding feeding level tested. On return to normal food free from pesticide these residues dissipated rapidly from the different tissues