Risk assessment of some heavy metals in edible chicken giblets

A total of 60 random samples of edible chicken giblets were collected from different markets in Kafr El-Sheikh governorate, Egypt, to evaluate their levels of some heavy metals as Lead, Copper, Zinc and Chromium. The obtained results indicated that the mean values of Lead, Copper, Zinc and Chromium concentrations in liver chicken samples were 0.47 +/- 0.08, 5.13 +/- 0.59, 5.27 +/- 0.59 and 0.38 +/- 0.08 mg/kg, respectively. While these concentrations in gizzard chicken samples were 0.24 +/- 0.06, 3.57 +/- 0.45, 3.15 +/- 0.39 and 0.22 +/- 0.06, respectively. Also these concentrations in heart chicken samples were 0.09 +/- 0.024, 1.77 +/- 0.26, 2.23 +/- 0.26 and 0 [not detected]. So these obtained data were compared with the permissible limits of [FAO/WHO, 1884] and [Egyptian Standard, 1993] and the public health risk of such toxic heavy pollutants metals was discussed

Quality assessment of food animal's meat

A total of 100 random samples of camel and sheep meat Boheira samples [50 of each] were collected from different slaughter houses at El Behera and Alexandria provinces. The samples were examined organoleptically, chemically and microbiologically. The results revealed that, all samples were accepted organoleptically. Concerning chemical examination, it was found that, the mean values of pH in camel and sheep meat were 5.71+0.02 and 5.76 +0.02 respectively, the mean values of T.V.N were 10.86 +0.78 and 14.36+0.37 mg% respectively, also the mean values of T.B.A were 0.12+0.01 and 0.16 +0.01 mg% respectively. Regarding microbiological examination, the result revealed that, the mean values of total aerobic bacterial count in camel and sheep meat were 9.31 x 10[5] +1.47 x 10[5] and 17.99 x 10[5] +2.07 x 10[5] cfu/g. respectively, the mean values of Enterobacteriaceae count were 12.51 x 10[5]+1.82 x 10[5] and 8.95 x 10[5] +1.13 x 10[5] cfu/g respectively, the mean values of Coliform were 1.4 x 10[5] +0.23 x 10[5] and 0.91 x 10[5] +0.11 x 10[5] cfu/g. respectively, the mean values of mould and yeast count were 1.5 x 10[5] +0.31 x 105 and 0.48 x 10[5] +0.05 x 10[5] cfu/g. respectively. The significance and public health hazard of the obtained results was discussed and the measures to obtain a good quality camels and sheep meat were recommended

Copper, zinc, lead, cadmium and chromium levels in liver and gizzard of broiler chickens

Samples of liver and gizzard [30 of each] were collected from Alexandria Poultry Processing Plant. The analysis of liver and gizzard revealed that, the mean concentration of copper, zinc, lead, cadmium and chromium were 4.41 +/- 0.21, 38.37 +/- 2.87, 9.83 +/- 0.61, 0.79 +/- 0.05 and 0.21 +/- 0.02 ug/g liver, respectively, and 2.03 +/- 0.20, 23.89 +/- 0.98, 9.38 +/- 0.21, 0.62 +/- 0.03 and 0.1 +/- 0.01 ug/g gizzard, respectively. The importance and public health significance of each metal was discussed

Association between water pollution and insecticides and their residues in fish

Forty water samples were collected from Lake Maryut and Alexandria Hydrodrome. Twenty samples were collected from each locality during summer months, at the same time, other 40 samples of Tilapia galilea fish, each weighed 100-150 g, were obtained from the same localities from which water samples were collected. After estimation of some organochlorine and organophosphorus insecticide residues in water and fish samples using gas liquid chromatography [GLC]. The results were evaluated according to water quality criteria [1968] and Joint FAO/WHO [1978]. The obtained data indicated a correlation between detected insecticides residues DDT, dieldrin and dimethoate in fish and their concentration in water. The data also indicated that the level of insecticides in Alexandria Hydrodrome water and fish samples is higher than in Maryut samples. The insecticide hazards as well as public health importance were discussed

Hygienic status of some poultry processing plants

120 samples were collected from two poultry processing plants and examined for their bacteriological aspect. The mean values of APC of chicken, rinse bath and water chiller of 1st abattoir were 9.7 x 10 3 +/- 2.2 x 10 3, 9.8 x 10 4 +/- 2.8 x 10 4 and 4.4 x 10 4 +/- 7.0 x 10 3 CFU/cm 2 and /or ml, respectively. While, 8.4 x 10 4 +/- 4.8 x 10 4, 1.2 x 10 5 +/- 4.6 x 10 4 and 7.5 x 10 4 +/- 2.5 x 10 4 CFU/cm 2 and /or ml, for 2nd abattoir, respectively. Also, the mean values of total coliform counts of the same samples were 4.6 x 10 2 +/- 2.8 x 10 2, 3.1 x 10 3 +/- 9.8 x 10 2 and 1.8 x 10 3 +/- 4.3 x 10 2 CFU/cm 2 and /or ml, respectively, for 1st abattoir. But, 3.5 x 10 2 +/- 1.1 x 10 2, 4.7 x 10 3 +/- 2.0 x 10 3 and 1.4 x 10 3 +/- 4.6 x 10 2 CFU/cm 2 and /or ml, respectively, for 2nd abattoir. Salmonella typhimurium, S. virchow and S. derby could be isolated and identified. On the other h and, Staphylococcus aureus as well as Cl. perfringens could be isolated in different values from only broiler carcasses slaughtered in both poultry processing plants. The hygienic and public health significance of the isolated strains was discussed

Prevalence of staphylococcus aureus in fresh sausage

Fifty random samples of locally manufactured fresh sausage were collected from different areas with different sanitation levels at Alexandria city. Bacteriological examination revealed that the coagulase positive Staphylococcus aureus could be isolated from 29 [58%] of fresh sausage samples. Staph. aureus isolates were characterized morphologically and biochemically. Meanwhile the isolated Staph. aureus were further identified by studying the electrophoretic pattern of the whole polypeptides in comparison with standard isolate. Importance of isolated organisms as well as suggested hygienic measures to improve the quality of sausage had been discussed

Chemical composition of some locally manufactured meat products

Chemical analysis of 120 samples of beef burger, hot dog, kofta, minced meat, pasterma and sausage [20 of each] was carried out. The samples were analyzed for their moisture, nitrogen, protein, fat and sodium chloride contents. The achieved results revealed that there were great variations in the chemical composition of the examined meat products. Various samples of beef burger, kofta and minced meat were nearly similar in their nutritive value to a large extent. These kinds of meat products have a moderate percentage of protein [18.17%, 18.32% and 18.76% respectively]. Furthermore pasterma was different in its nutritive value than the other examined meat products where it contains a high content of protein [30.5%]. The significance of occurrence of such variations in the chemical analysis of the examined meat products was discussed

Cadmium, copper, lead and zinc in carcasses of food animals

Random samples from muscles, liver, kidneys and lungs of 75 carcases of cattle, buffaloes and sheep [25 of each] were collected from Alexandria abattoir. Metal analysis revealed that the concentration of cadmium, copper, and lead in liver and kidneys was higher than that in muscles and lungs of cattle and buffaloes, while zinc [in both] were more predominant in the muscles and livers than kidneys and lungs. From other side, sheep carcases showed that cadmium and lead were predominant in kidneys as well as copper and zinc were higher in livers. Importance and the public health significance of cadmium, copper, lead and zinc were discussed

Occurrence and public health importance of enterobacteriacea in giblets at consumer level

A total of 30 samples of giblets [10 of each gizzards, hearts and livers] were collected from general markets at Alexandria Province and examined bacteriologically for detection of enteric organisms. Respectively, the mean values for total coliform/g of the gizzard, heart and liver were 8.30 x 10 4 +/- 2.06 x 10 4, 3.64 x 10 2 +/- 0.67 x 10 2 and 2.79 x 10 4 +/- 0.55 x 10 4 and 7.06 x 10 4 +/- 2.23 x 10 4, 4.72 x 10 2 +/- 0.85 x 10 2 and 3.6 x 10 4 +/- 0.67 x 10 4 for total Enterobacteriaceae count. E. coli were the highest isolates from gizzards, hearts and livers [11.90%, 23.80% and 4.76%], followed by Enterobacter cloacae [2.38%, 9.52% and 4.76%] and Enterobacter aerogenes [2.38%, 9.52% and 2.38%]. Citrobacter frequndii, Hafnia alvei, Proteus rettgeri, Proteus morganii, Salmonella spp., Salmonella typhi and Shigella flexneri type 6, could be isolated in a different percentages from examined samples. Spoilage effect as well as the public health significance of isolated species have been discussed

Microbial quality of some meat products

A total of 100 r and om samples of basterma, luncheon, minced meat and raw sausage [25 samples of each] were collected from different supermarkets and butcher's shops in Cairo and Giza governorates and examined bacteriologically. The mean values of total mesophilic count/g of the aforementioned samples were 4.7 x 10 6, while the mean values of Enterobacteriaceae/g were 5.9 x 10 3, 7 x 10 4, 4.3 x 10 5 and 3 x 10 4, respectively. On the other h and, the mean values of coliforms/g were 1.4 x 10 3, 1.4 x 10 3, 4.9 x 10 3 and 4.7 x 10 3, respectively, and the mean values of staphylococci/g were 3.7 x 10 5, 2.3 x 10 4, 1.7 x 10 4 and 3.6 x 10 4, respectively. The study showed that E. coli was isolated at a high percentages [27%, 52%, 33% and 45%, respectively] from the same examined samples, followed by Enterobacter aerogenes at percentages of 18%, 14%, 24% and 8%, respectively, while salmonella could not be isolated from any examined samples. Coagulase positive Staph. aureus could be isolated from 40% of samples of basterma, 18% of samples of luncheon, 15% of samples of minced meat and 43% of samples of sausage. The public health importance, economic significance of existing microorganisms as well as the suggested measures for improving quality of the products have been discussed

Microbial pollution of air inside slaughter houses

A total of 40 air samples were collected from 3 slaughter houses located at Giza [15], Damanhour [10] and Alexandria [15] and examined microbiologically. The average total bacterial count, coliform count and fecal Strept. count were 1400 +/- 306.4, 201 +/- 16.4, 140.02 +/- 32.1 and 84.3 +/- 19.2 bacteria/L, respectively. The isolated bacteria were Staph. aureus [15%], Strept. pyogenes [7.5%], Coryneb. pyogenes [2.5%], Coryneb. renale [7.5%], Coryneb. bovis [10%], E. coli I [37.5], Strept. bovis [17.5%], Strept. faecium [22.5%], Strept. durans [25%], Pseudomonas aeroginosa [20%], Prot. morganii [27.5%], Prot. mirabilis [32.5%], Prot. vulgaris [37.5%] and Arizona spp. [2.5%]. On the other h and, the isolated fungi were Aspergillus niger [15%], Aspergillus flavus [10%], Mucor spp. [20%], Penicillium spp. [25%], C and ida albicans [17.5%], Alternaria [15%], Rhizopus [22.5%] and Fusarium [12.5%]. The hygienic significance of each isolate was discussed

Microbiology of instant chicken bouillon/stock cubes

One hundred and fifty samples of locally manufactured chicken [A, B and C] were examined for their bacteriological and mycological contents. The results of the three examined brand samples [A, B and C] were nearly similar. Respectively, the mean values of the brand A, B and C were log. 6.6, 5.7 and 5.8 for Total Aerobic Count, 5.0, 4.6 and 4.7 for Aerobic Spores Count, 4.8, 4.4 and 4.6 for Anaerobic Spores Count, 3.6, 3.5 and 3.7 for Staphylococcus aures Count, and 2.8, 0 and 0 for Enterococci Count. All the examined samples were free from Enterobacteriaceae, Coliforms and Clostridium perfringens organisms. The mean values of Total Mould and Yeasts Count were log 3.9, 4.0 and 2.8 for A, B and C brands, respectively. Aerobic Spores, Anaerobic Spores and Enterococci decreased significantly in all the three brands after rehydration of the chicken bouillon cubes in boiled water according to the processors' directions, but the organisms were still existent in the instant rehydrated soup. Aspergillus, Penicillium, Cladosporium, Mucor, Trichoderma, Alternaria, Cephalosporium, Pullularia, Candida, Rhodotorula and Torulopsis spp, were genera isolated from cubes of chicken soups. The most predominating general were the Aspergillus and Penicillium. A. flavus, fumigatus, niger, glaucus, repens, sydowi and A. candidus could be identified. While P. citrinum, chrysogenum, oxalicum and P. frequentans could be differentiated. The hygienic importance of the isolated organisms as well as some recommendations regarding rehydration and consumption of chicken bouillon/stock cubes were discussed