Assessment of the quality of bran and bran oil produced from some Egyptian rice varieties

Rice [Oryza satlva L] is one of the leading food crops of the world, the staple food ofover half the world's population. Tha bran, which is an important byproduct obtainedduring rice milling, constitutes about 1/10 of the weight of the rice grain. Rice branis the outer brown layer including the rice germ that is removed during the millingprocess of brown grain. This milling byproduct is reported to be high in natural vitaminsand minerals, particularly vitamin E.The present study was conducted to determine the chemical composition of branand bran oil of 13 different rice varieties commonly produced in Egypt, to study theutilization of rice bran in [Dread production, and to assess the quality and acceptanceof the rice bran edible oil produced.Rice bran was produced from 13 Egyptian varieties of recently harvested rice as wellas from paddy rice stored for 1 year. The extracted bran was immediately stabilizedthen subjected to chemical analysis [such as moisture content, protein, fat,carbohydrates, fiber, and ash] as well as trace and heavy metals determination [P, K,Na, Ca, Fe, Zn, Cu, and Mg]. Bread was produced by adding Giza172 rice bran atthree different concentrations to wheat flour then subjected to chemical analysis,caloric content, and organoleptic examination. Bran oil was extracted from the differentvarieties of rice bran [recently harvested and stored] then subjected to chemicaland organoleptic examinations as well as vitamin E and oryzanol determination.The percentage of rice bran of newly harvested Egyptian rice was 11.68% and was'10.97% in stored rice. The analysis showed mean values of 5.91 and 5.53% formoisture, 14.60 and 14.40% for crude protein, 14.83 and 15.20% for fat, 44.77 and45.40% for carbohydrates, 6.55 and 7.06% for crude fiber, and 8.87 and 8.50% forash for newly harvested and stored rice bran, respectively. Bread containing 15% ricebran showed the highest score percentages for organoleptic quality compared withthe control [100% wheat flour]. Rice bran oil showed higher scores of taste, smell,appearance, and texture than corn oil and sunflower oil.Rice bran contains high nutritional components as well as phytochemicals such asvitamin E [i.e. tocopherols and tocotrienols] and the y-oryzanol fraction that havepositive effects on human health. Storage of paddy rice before milling resulted insignificant effect on all studied rice bran characters and rice bran oil characters underthe present investigation except crude protein and carbohydrates characters,Substitution of wheat flour with rice bran by 15% in bread production to fortify thebread with vitamin E and to reduce the amount of imported flour is recommended

Assessment of the hygienic condition of chicken shops in Alexandria and its impact on the bacteriological quality of sold carcasses

Assessment of the hygienic condition of 15 chicken shops in Alexandria revealed that carcass handling had the highest mean score percentages in all zones ranging from 69.7% to 83.3% but unfortunately personal hygiene was given the lowest score percentages ranging from 34.5% to 46.9%. Moreover, there were no significant differences among different zones concerning the mean score percentages of different sanitation checklist parameters. Bacteriological analysis of 198 samples; 135 chicken carcass's washes, 45 scalding water samples and 18 defeathering machine washes revealed that washes collected after defeathering had the worst bacteriological profile regarding the counts of aerobic mesophiles [3.7x10[7] CFU/100 ml] and coliforms [8.0x10[4] MPN/100 ml]. Carcass washes collected after evisceration and wash4rg from most zones were contaminated with lower bacterial loads than either after scalding or defeathering, but they showed higher contamination with coagulase positive staphylococci Within the same zone, the defeathering machine washes were usually of worse bacteriological quality than scalding water

survey on the added food colours in food products

The present study revealed the presence of artificial colours in 236 food samples out of 386 examined samples [61.1%] and in 16 packaging paper out of 50 examined. The non permissible colours Rhodamine and Amaranth were detected in 6 samples of Halwa El Moled and in 4 samples of packaging paper. Permissible artificial colours were detected in some samples of Natural syrup, amer El dine and meat products. Also, they were detected in all ice cream and fish fash samples examined although their addition to these classes of foods is prohibited. In cases of confectionary 62 out of 82 samples contained artificial colours, although they are mostly consumed by children and may induce strong allergic reaction and child hood hyperactivity

Statistical analysis of the surface residues of pesticides on some edible crops collected from Alexandria market

Provision of adequate food free from harmful ingredients [safe food] is one of the essential components of primary health care. The present study was conducted to assess the total surface residues of pesticides calculated as carbary1 or methomy1 on potatoes, tomatoes and cucumbers. These crops were collected from Alexandria markets over a period of 7 months. Potatoes showed the highest load and variability of pesticide residues, especially during July, August an September due to the application of insecticides after harvesting to prevent insect damage during storage at hot summer months and also due to the presence of highly treated potatoes which were intended to be planted during these months. Tomatoes showed higher residues than cucumbers, although this difference is not significant. All tomato and cucumber samples examined showed lower pesticide residues than the residue limit of carbary1. however, some tomato samples collected during July and September and some cucumber samples collected during July exceeded the residue limit for methomy1

effect of processing operation and conditions on the quality of canned guava juice

This study investigated the changes that take place in the chemical composition and microbiological quality of Guava fruit as a result of the processing procedures involved in the manufacturing of canned Guava juice. The most apparent chemical change was in the level of vitamin C which suffered a significant loss throughout processing operations. The procedures of processing also added more contaminants to the original bacterial load of the Guava fruit. However, the final pasteurization process caused 99.01% inhibition to the bacterial count and complete destruction to coliforms. Storage of the canned Guava juice for 6 months at room temperature and 5°C caused a decrease in both vitamin C and sugar contents. The decrease was more pronounced in samples kept at room temperature than at 5°C. The bacterial count increased from 8.3 x 10[2]/ml to 1.3 x 10[4] and 6 x 10[4] cells/ml at 5°C and room temperature respectively

Evaluation of food hygiene knowledge among postgraduate students at High Institute of Public Health

This study was carried out among 55 postgraduate students at the high institute of public health, representing different professions, levels of perception and experience. These students attended a food hygiene course, over a period of three months. The course was composed of lectures which covered different subjects related to food hygiene. To evaluate the food hygiene knowledge among these students and to assess the effectiveness of the course on the improvement of their knowledge a specially designed test questionnaire was prepared and used before [pre-test] and after [post-test] the course. These questions [30] were subdivided into five groups so that each group covers one of the five subareas of food hygiene, namely; sources of food contamination, food poisoning, food spoilage, food handling and preparation, and elementary microbiology. The effect of the course was examined through testing the differences in the pre and post test average scores for each of the five subareas as well as the overall course [total]. Moreover, stepwise multiple regression analysis was used to determine the effect independant variables [age, sex, work; marital status; study degree] on the students achievement. The results indicated that the course resulted in a significant improvement in the overall food hygiene knowledge of the students as well as for all of its the five subareas. The improvement ranged between 27.4% [food handling and preparation area] and 84.1% [elementary microbiology area]. Woek of the student was the most important independent variable affecting significantly the student's achievement with better achievement among medicals than nonmedicals