Determination of mycotoxin residues in soya bean meatless burger, kofta and steak in comparison with resemble types of animal origin

Ninety samples of animal and plant origin food as 45, meat products [fifteen each of burger, kofta and meat steak], and 45 meatless products "plant origin" [fifteen each of burger, kofta and steak] were randomly collected from local markets "super markets and traditional grocery" in Giza and Cairo. Samples were analyzed for determination of some mycotoxin residues. Aflatoxins [AFs] [B1, B2, G1 and G2], Ochratoxin A [OA], and Zearalenone [ZEA] were detected. The highest percentage [40%] of AFB1 was present in Burger of plant origin, while the lowest percentage [6.67%] for AFB1 was present in Burger of Animal origin, AFB2 was present in kofta of plant origin, AFG1 was present in kofta of animal origin and AFG2 was present in kofta and steak of plant origin. OA was detected in all tested samples of plant origin; the highest percentage [33.33%] was detected in burger samples. On the other hand, OA was not detected in all tested samples of animal origin. ZEA was detected in all tested samples of animal and plant origin except steak of animal origin and the highest percentage [33.33%] was detected in Burger of plant origin and the lowest percentage [6.67%] was detected in kofta of animal origin. The levels of AFs, OA, and ZEA were estimated in animal and plant origin samples. The public health significance of mycotoxin residues and measures to prevent contamination of food products with mycotoxin were discussed

Heavy metal residues in some fresh Egyptian fishes

A total of one hundred and twenty fresh fish samples were randomely collected from Giza and Cairo markets [60 of each; 20 of Tilapis nilotica, Mugil cephalus and Bagrus bayed] to estimate the concentration of Mercury [Hg], lead [Pb], cadmium [Cd], and zinc [Zn]. Residues in flesh of the above mentioned fresh water fishes were estimated by using Atomic Absorption Spectrophotometer [AAS]. The obtained results indicated that the mean values +/- S.E of Hg in examined Tilapia nilotica, Mugil cephalus and Bagrus bayed were [2.2 +/- 0.26 and 2.1 +/- 0.92, 2.01 +/- 0.71 and 1.1 +/- 0.88, 0.115 +/- 0.015 and 0.021 +/- 0.042 ppm] in Giza and Cairo Governorates respectively. Also Pb residues were [1.015 +/- 0.5 and 1.1 +/- 0.84, 1.8 +/- 0.61 and 1.9 +/- 1.01, 1.12 +/- 0 .13 and 0.321 +/- 0.14 ppm] respectively. While the Cd values were [0.85 +/- 0.11 and 1.09 +/- 0.416, 3.1 +/- 0.72 and 2 +/- 0.92 .2.51 +/- 1.51 and 0.62 +/- 0.32 ppm] respectively. Concerning Zn values, they were [12.72 +/- 1.21 and 10.2 +/- 0.51, 12.05 +/- 1.15 and 10.7 +/- 0.63, 11.02 +/- 0.5 and 10.86 +/- 0.119 ppm] respectively. The obtained data 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 [EOSQC] [1993]. The public health significance and suggested precautions for minimizing the level of such heavy metals in food were discussed