Evaluation of the level of micronutrients in fortified foods in Alexandria, Egypt

Food fortification is an effective, low-cost way to eliminate dietary micronutrient deficiencies in developing countries. This study in Egypt aimed to evaluate the levels of and variations in fortification with iron, iodine and vitamin A in food products from different manufacturers. Almost all iodized salt samples contained iodine concentrations within Egyptian standards. The iron content of iron-fortified biscuits supplied to schools and of vitamin-A-fortified margarine, infant formula milk powder and infant cereal food were highly variable and many samples were not within Egyptian standards. Monitoring of fortification levels of key products is required at the factory, retail and household levels

Assessment of pollution levels in fish and water of Main Basin, Lake Mariut

Lake Mariut has suffered over the years from the untreated sewage, agricultural and industrial wastes dumped into it. Lake Mariut fish quality and quantity were adversely affected eventually being unfit for human consumption due to its poor water quality. The present study was carried out to evaluate the levels of metalsin the fish caught from Lake Mariut main basin and its fitness for human consumption, and the water quality after the enforcement of the Egyptian Law for Environmental Protection [Law 4/1994]. Fish and water samples were collected from Lake Mariut main basin through out the period from May to December 2000. The results showed that mercuy was totally undetected in fish and water samples. The levels of Fe obtained were very low compared to previous studies. Fe and Cr contents in fish flesh were higher compared to their levels in water samples. Also Cu has shown a decrease in both fish and water samples. Zn and Cd contents in water samples have decreased compared with former studies. However, they have not changed in fish flesh. Pb content in both fish flesh and water samples has shown a great decrease compared to previous studies. The Cd and Pb mean values in fish flesh of the present study [0.81 and 0.14 mg/kg] exceeded the Egyptian Standards No. 2360/1993 value [should not exceed 0.1 mg/kg for each]. The results also showed that the water quality has changed compared with previous studies. BOD has increased in north of Main Basin, east of Main Basin, South of Main Basin, and southwest of Main Basin and decreased in WTP effluent and Qalaa Drain. There has been an increase in TSS, TVSS, and NO3 levels compared to pervious studies. There has been a decrease in TS, TDS, COD, hardness, and chloride levels. This decrease, especially in COD, may be attributed to the enforcement of the Egyptian Law 4/1994. The pH and alkalinity were in agreement with the values shown by previous studies except for east of Main Basin which showed higher values. The study included some recommendations aiming at improving both water quality and fish of the Main Basin

Nutrient content of some composite dishes commonly consumed in Oman

As a part of the development of food composition tables for Oman, 37 of the most commonly consumed composite dishes in Oman were analyzed for proximate composition and mineral contents. The results indicated that around 41% of the dishes had fat content higher than 10 g/100g and 19% had values higher than 15 g/100g. Sweet dishes and bakery products had the highest fat content. Fish based dishes constituted the highest protein content. Meat and poultry- based dishes were the main source of iron and zinc, while fish based dishes were the richest source of calcium, magnesium and phosphorus

Studies on the detection of tetracycline residues in poultry organs and tissues

Oral and intramuscular administration of tetracycline to poultry resulted in a significant residue in muscles and organs. The highest concentration was detected after 6 hours of administration. The residues gradually decreased by time reaching around the minimum inhibitory concentration [MIC] after 24 hours. After 4 days no residue was detected in any organ. The results also revealed that the residues were higher in case of the intramuscular than the oral administration and disappeared earlier. Random samples from local markets showed that out of 50 samples examined for presence of antibiotic residues, only two chickens [4%] were positive in liver, and five samples [10%] were positive in kidney. No antibiotic residue was detected in any of the breast samples or thigh samples. Five days pre-slaughter withdrawal time is recommended to ensure complete withdrawal of antibiotics from all organs

application of the hazard analysis and control points [HACCP] in an ice cream production plant

The HACCP system is applied in the present study as a preventive food safety approach to control some hazards appearing in one of the ice cream production plants in Egypt. The problem comprised the presence of bacteriological and some chemical contamination in most of the company products. Before applying the HACCP system, the samples examination showed high total mesophilic plate count in 50% of the samples and high coliform count in all samples compared to the level recommended in the Egyptian standards. The highest staphylococcal count [negative for coagulase test] obtained was that of chocolate [1.3x10[4]]CFU/g] followed by mango ice cream [1.0x10[4]] CFU/g]. Faecal coliform was only positive in mango ice cream. Additionally, the levels of lead, iron and copper have been determined. Copper was higher than the recommended level in all samples and ranged between 0.46 ppm in pistachio ice cream and 2.48 ppm in chocolate ice cream. Most of the CCPs in the ice cream production were mainly due to improper handling and practices throughout the processing steps and also related to the lack of food hygiene knowledge of the workers. The application of HACCP system has successfully reduced the bacteriological hazards in all samples. After applying the corrective actions, the highest total aerobic plate count [8.0x10[4]] was that of Swiss chocolate ice cream which corresponds to 50% of the recommended level by the Egyptian standards. Coliform count was less than 10 in all samples except mango ice cream [43 MPN]. A significant decrease in staphylococcal count, faecal coliform and trace metal contamination was also recorded in all samples

Sanitation characteristics of some food processing industries

The present investigation was carried out to evaluate the sanitary conditions surrounding the food throughout the production stages in some food plants. Observation of the sanitary measures of the studied plants revealed that only 3 out of the 7 plants [42.9%] have acceptable sanitation that complies with the sanitary requirements specified by WHO. Personal hygiene and storage conditions were the most critical problems found in the studied plants. Laboratory examination of nasal and throat swabs and stool samples of workers was carried out to uncover the chronic carriers. Among the food handlers examined 46.3% were positive for intestinal parasites. Bacteriological examination of stool specimens revealed that 4.3% of carriers of Salmonella paratyphi and none were carriers of vibreo species. Nasal swabs were also positive for Staph. aureus in 29.8% of all the examined swabs. Analysis of the main products of the studied plants revealed generally that the bacterial load of the products of plants having acceptable sanitary conditions was lower than that of the products of the other plants. The frozen vegetable products had a total aerobic mesophilic plate count ranging from 8.1x10[4] cfu/g in okra and 3.7xl0[5] cfu/g in mixed vegetables. The total aerobic plate count of the ice cream [1x10[3] cfu/g] complies with specified Egyptian standards. However, the coliform count [9x10[1] MPN] was higher than the recommended limit. Lead and cadmium levels were also investigated in all products. The maximum detected level of lead was that of cream wafer [0.94 ppm] followed by banana wafer [0.82 ppm]. The two detected levels were higher than Egyptian standards. The lead level in ice cream [0.19 ppm] was also higher than the specified standards. The relatively high levels of lead in cream wafer and ice cream may be attributed to more than one factor; the added color and the old machinery used in some production steps are the most accused factors. On the other hand, the observed level of cadmium ranged between 0.046 ppm in raw nilk and 0.3 ppm in soft cheese

Chemical composition of some species of fish commonly found in the coasts of Oman

The proximate composition, mineral content and fatty acid profiles of 20 species of fish commonly found in the coasts of Oman were investigated. The protein content of most of the studied species exceeded 20% and the fat content of all species was less than 5.9%. Almost all samples had greater amounts of unsaturated fatty acids [MUFA's and PUFA's] than saturated fatty acids. MUFA's ranged from 17.4 to 32.4% of the total fatty acids with C18: 1 predominant, and PUFA's ranged from 18.9 to 50.5 with C22: 6 predominant. Calcium and magnesium were the most abundant minerals with lower level of Fe and Zn. The range of Ca in all species was between 138 +/- 17 and 935 +/- 26 ppm and Mg between 248 +/- 22 and 536 +/- 36 ppm. The importance of fish as a healthy food may be affected by the method of cooking. Therefore, the composition of 6 fish dishes commonly consumed in Oman was also investigated

Effect of storage on the quality of mango juice

This study investigated the changes that take place in the chemical composition and microbiological quality of canned mango juice during different storage conditions. The most important chemical result during storage of the cans for 6 months at 5 c or room temperature is the stability of vitamin C. however, the storage of the opened cans for 24 hours at 5 C resulted in a remarkable decrease in the moisture content, acidity, and vitamin C content. Also the total count decreased from 1.8x10[2]/m1 to zero. In the meantime the each content increased from 0.69% to 1.34%

Effect of aflatoxin B1 on the in-vitro transcriptional activity of DNA template, chromatin and soluble DNA-dependent RNA polymerase in cow liver

In order to determine the direct of aflatoxin B1 on the transcriptional activity in cow liver, RNA polymerase was solubilized from the chromatin and each of the chromatin, eolubilized enzymes, deoxyribonucleoprotein [DNP] and CT-DNA was pre incubated with AFB1 overnight at 4 C before assaying the transcriptional activity. Aflatoxin B1 inhibited the [3H] UMP incorporation in a dose dependent manner and the effect was higher in the Mg2 activated RNA polymerase than the Mn2+ activated form. The inhibitory effect was more pronounced on the solubilized enzyme than the chromatin bound suggesting a direct effect at the enzyme level. On the other hand incubating CT DNA or DNP with aflatoxin reduced the transcriptional capacity with higher level on the Mg2+ activated RNA polymerases. The results suggest that AFB1 inhibits the transcriptional activity in cowliver at both the enzyme and template levels

Aflatoxin content of some spices collected from local markets in Alexandria

Eighty four samples of spices were collected from four districts in Alexandria viz. El Asafra, Cleopatra, El Ibrahimiya and Muharram Bey. These include twelve samples each of curcuma, capsicum, anise, caraway, coriander, cumin and fennel. Of these samples 10.7% were positive for aflatoxin. Aflatoxin B[1] was present in all contaminated samples and was detected together with aflatoxin G[1] in two samples of curcuma and cumin collected from Asafra and one sample of coriander collected from Cleopatra. Five of the positive samples [5.9%] were collected from Asafra district and two samples from each of Cleopatra and Ibrahimiya where as, all samples collected from Muharrarn Bey area were free from aflatoxin. The level of aflatoxin B[1] ranged between 13.8-52.4 ppm and aflatoxin G[1] between 6-10.5 ppm. Therefore, if these spices are to be consumed in large amount the level of aflatoxin should be taken into consideration

effect of molds contamination on the chemical composition of ras cheese

This study investigated the effect of mold contamination on the chemical composition of cheese. The Ras cheese was inoculated with the toxigenic strains of A. flavus and A.parasiticus as well as the non-toxigenic strain of P.chrysogenium. The changes in the gross composition and ripening indices of these contaminated cheese were compared with those of a control sample free of contamination. The fat composition of the control sample increased more than those of the contaminated ones. In addition, the amino acid introgen was found to be higher in the inoculated blocks compared to the control. However these contaminated cheese had acceptable organoleptic properties and were difficult to detect difference in appearance from the control sample. This increases their health hazards as the cheese containing A. flavus and A. flavus and A. parasiticus may have enough toxins to render them a public health hazard

Production and penetration of aflatoxins by aspergillus flavus and aspergillus parasiticus in ras cheese

Cheese can easily become moldy and may probably be contaminated with aflatoxins under unhygienic storage conditions. In this study we found that aflatoxin penetration was limited to the second cm from the surface in both A. flavus and A. parasiticus inoculated cheese blocks. The presence of AFB1 [34 Ug/Kg] in the 2nd cm of A. parasiticus inoculated block after 4 weeks of inoculation was an exception. After 12 weeks of ripening the concentration of the total aflatoxins in the mycelium layer and in 1st and 2nd cm layers in A. flavus-inoculated block were 1971, 1538 and 42 Ug/Kg, respectively. In A parasiticus- inoculated block the concentrations were 8724, 3716 and 925 Ug/Kg in the same respective order. It can be concluded that the removal of the mycelium layer [as usually happens in the local market] or even the 1st cm layer dose not ensure complete removal of the toxins