Biological and biochemical study on shark cartilage

This study aimed to evaluate the effect of feeding different levels of shark cartilage powder [SCP] on some physiological parameters in the experimental rate. Thirty male albino rates Sprague Dawley strains of an average weight [120-13g] aged 12 weeks were divided into five group 6 rats each. The first group was control fed standard diet only. The second, diet added with 0.5%, 1 %, 2.5% and 5% cartilage powder respectively for 6 weeks, at the end of experiment, blood samples were collected and the organs were removed then subjected to biochemical analysis. Data showed non .Significant increase in body weight gain with the increase of SCP concentration in rats' diet. There was also non-significant increase in food intake with the increase of SCP proportion compared to CG level. There was no significant elevation in relative liver weight levels in SCP groups 1.0%, 2.5% and 5.0% in comparison to CG level. Data showed that no significant increase in relative kidney and spleen weight levels in all SCP experimental groups. Results showed Significant decrease in total cholesterol of tested rats, serum LDL and triglyceride levels with the increase of SCP proportion in rats' diet starting with 1 % up to 5% , while serum HDL increased significant with the increase of SCP proportion in rats' diet. Results showed no significant decrease in AST levels in all SCP supplemented rat groups. ALT levels showed no Significant increases in SCP groups 0.5% , 1.0% and 5.0% , however there was slightly non. Significant in ALT value in rats fed 2.5% of SCP in comparison to ALT level in CG. Rats fed 0.5% and 2.5% of SCP showed no significant decrease of ALP levels, when ALP increase non-significant at SCP feed concentration 1.0% at 5.0%. Kidney function in all SCP groups was within normal as CG. There were no significant decrease in creatinine levels in SCP feed groups starting with 1.0% up to 5.0% and no significant decrease in urea levels in all SCP feed groups, in comparison to CG levels. Authors are in need to encourage further researches in the same field that may reflect new evaluation of SC therapeutic effect

Microbial contamination and determination of aflatoxin in nuts

The purpose of this study was to evaluate the microbiological contamination and aflatoxin content in unpacked and packed nuts after storage for different times under different temperatures. The results could be summarized as fallow: 1. At zero time, aerobic bacterial count in unpacked and packed nut were : [3.0x102 , 2.5x102 ] c.f.u /g , [5.0x103 , 2.0x102 ] , [6.0x103, 1.0x102 ] , [2.0x103 , 1.0x102] in almonds , walnut , Hazelnut and peanut respectively. 2. All of investigated samples were free from anaerobic bacteria, fecal coliform, and Bacillus cerus. 3. Staph aureus and coliform were detected in all of unpacked nuts and absent in all of packed nuts. 4. Moulds and yeast count in unpacked and packed nuts were [3.0x103], [1.0x102], [6.0x103, 7.0xlO]. [8.0xl04, 1.0xl02l and [9.0x103, l.0x102] c.f.u lg in almonds, walnut] Hazelnut and peanut respectively. 5. There were a gradual increase in aerobic bacteria, Staph.aureus, mould and yeast counts after scorage for 45 and 90 days at room temperature but there were gradual decrease after storage at low temperature. 6. All of packed nuts were free from aflatoxin [ B] and total aflatoxin, while it was detected in unpacked nuts ranged from [ 0.05 to 0.17 microg / kg ·1] for aflatoxin [ B 1] and from [ 0.5 to 1.6 microg/kg ] at the end of storage for total aflatoxin. The authors' mentioned that, packaged of nuts and storage under l0 temperatures are important factor for quality control of nuts

Microbiological profile and aflatoxin content in dried fruits "Yamish Ramadan"

This study was conducted to evaluate the microbiological profile and aflatoxins content in unpacked and packed dried fruits after storage under different conditions. Samples were stored for 45 days, 90 days at room temperature and refrigeration. Microbiological examination and aflatoxins content were periodically determined in addition of zero time. The results could be summarized as follow: 1. At zero time, aerobic bacterial count in unpacked and packed dried fruits were [3.0xl03, l.0x102], [l.0xl03, 2.5x102], [l.0x105, 4.0x102] and [3.0x104, 3.5 x102 ] c.f.u / gm in dried dates , dried figs , dried grapes and dried apricots respectively. Mould and yeast count were [5.0 x104, l.0x102], [6.0xl04, 1.5 x102], [7.0x104, 1.0x102] and [6.0x105, 2x102] c.f.u / gm in the investigated samples respectively. All the samples were free from anaerobic bacteria, fecal coliform and Bacillus cereus. Coliform and Staph aureus were detected in the unpacked dried fruits and absent in packed dried fruits. Aflatoxin B1 [AF/ B1] and total aflatoxins were not detected in all the investigated packed samples. 2. There were a gradual increase in aerobic bacteria, mould and yeast counts after storage for 45, 90days at room temperature, and then there were a gradual decrease especially after the end of storage at cooling temperature. 3. Aflatoxin B1 and total aflatoxins were detected only in unpacked dried figs, apricots and date after storage for 90 days at room temperature. The authors recommended that during storage fruits must be protected from rodents and insects. The drying process must be rapid enough to preclude significant growth of spoilage forms before theaw is reduced to a safe level and storage in the refrigerator at cooling temperature

Food Safety system application on fruit juices consumed by enteral tube feedin patients in New Kasr El- Aini hospital kitchen

A he present study was conducted to evaluate of the microbiological quality of fruit juices which are used in the tube feeding before and after application of HACCP system. The aerobic bacterial count decreased form 4.2 x 10[4] + 0.2 x 10[4] to 2.5x 10[2] +/- 0.2x10[2] + c.fu /ml in orange juice, from 2.5x 10[4] + 0.2x 10[4] to 2.5x 10[2]+/- 0.2x 10[2] c.f.u /ml in apple juice and from 2.8x 10[5] +/- 0.1 x 10[5]c.f.u /ml to 2.0x 10[1]+/- 0.2X10[1] c.f.u/ml in guava juice. Coliform count was 3.9 x 10 + 0.2x10 MPN/ml, 3.0 x10 +0.0 MPN/ml, l.lx 10[2] + 0.2 x 10[2]MPN /ml in orange, apple and guava juices respectively and became free from coliform after the application of HACCP. Fecal coliform bacteria were absent in orange, apple and guava juices before and after application of HACCP system. Staphaureuswas8.9 xl0[2] + 0.1x10[2], 6.5 x 10[2] 0.2x10[2] c.fu/ml and 3.9 x 10[2]+ 0.1x 10[2] c.f.u/ml in orange, apple, guava juices respectively and absent after the application. Bacillus cereus was absent in the previously mentioned products before and after application of HACCP system. Mold and yeast count decreased from 1.4x10[4] + 0.2x10[4] to 2.0x 10[2] + 0.2x 10[2] c.f.u /ml in orange juice, from l. x 10[4] +/- 0.2x 10[4] to l.Ox 10[2] + 0.0 c.f.u / ml in apple juice and from 2.7x 10[5]+/- 0.1x10[5] to 1.0x10[2] + 0.2x10[2] c.f.u/ml in guava juice. It was recommended that the HACCP system should be implemented at all food establishments?

Effect of feeding different levels of shark J cartilage powder [SCP] on serum mineral profiles hepatic detoxifying enzymes and immunological indices of experimental rats

The study aimed to find out the potential effect of natural SCP in four concentrations on the improvement of I immunity, mineral state and hepatic detoxifying enzymes activity on the experimental rates. Rats showed increase in serum calcium, phosphorus, magnesium, zinc and iodine levels with the increase of SCP. Obtained data showed significant increases in serum iron, hemoglobin and hematocrite levels at 1.0%, 2.5% and 5% of SCP feed proportions in rats groups. There was nonsignificant increase in firitin levels with the increase of SCP concentrations in the experimental rats diet Investigated data showed an elevation of hepatic detoxification enzymes activity with the elevation of SCP concentration in rats diets. There were significant increases in GSSGR; GSHP and GST values at 1.0%, 2.5% and 5.0% SCP feed proportions in the diet. Data illustrated improvement of investigated immune parameters with SCP supplementation. There were non-significant increases in total immunoglobulin levels in all SCP feed groups. IgG, CD + 4 and CD+8 values increased non-significantly with 0.5% and 1.0% SCP feed proportions and significantly with 2.5% and 5.0% SCP feed proportions. Shark cartilage concentrations 2.5% and 5.0% achieved best obtained results in our research, so we recommended these concentrations for good therapeutic effect of SCP?