Comparative study between marsh salt and salines salt from physical and chemical aspect

This study was conducted to evaluate the hygienic quality of the salt obtained from marshes [El-sayahat] and that from salines .The salt produced from saline was much better than that from marshes for the following reasons. March salt had inferior taste and colour quality compared with saline salt. The sodium chloride content in marsh salt reached up to 73%, while that from salines reached up to 97%. The iron content in march salt reached up to 2.270 ppm while that from salines reached up to 0.004 ppm. The copper content reached up to 1.385 ppm in salt produced from marsh while it was 0.292 ppm from salines. The cadmium content in marsh salt reached up to 0.135 ppm while it was 0.001ppm in salts from salines. The lead content in marsh salt reached up to 1.200 ppm while it was 0.001 in salt from salines. Sulfur pesticides residues in marshes salt ranged from 0.41 to 3.3 mg/kg. The authors recommended that mass media should educate the public about the deleterious effect of salt produced from marches on human health and legal actions have to be under taken against those who still produce salt from marshes

Quality assessment of milk in Alexandria

The nutrient value, the chemical, and the microbiological quality of packaged, raw and powder milk samples were assessed. Data were obtained for fat, solid not fat, protein, and calcium contents of milk. Ash percentage, lead, and cadmium concentrations, in addition to possible microbial contamination were also determined. Results showed compliance of long life sterilized packaged milk with Egyptian standards for most of samples, especially in fat and solid not fat contents. These ranged from 3.1 0-3.80% and 8.24-9.07%, respectively. Lead content ranged from 0.03-0.55 ppm in liquid milk whereas cadmium ranged from 0.002-0.03 ppm. Protein and calcium contents varied [insignificantly and significantly, respectively] among different milk producing companies. Many [76.00%] had total bacterial count in milk higher than Egyptian Standards [<10 cfu/ml]. Buffalo raw milk, and milk powder were complying with Egyptian Standards concerning their nutrient values, however the former had high total bacterial count [4.97x10[6] cfu/ml] in addition Staphylococcus aureus was detected

Evaluation of protein efficiency in three types of bread and possible contamination of some heavy metals

Wheat in the form of bread is by far the most common cereal product consumed. The present study aimed to detennine the protein and crude fiber in white, balady and Tortilla bread [tortilla bread made of corn only] and to evaluate their content of heavy metal, and study contamination with cadmium and lead. Biological evaluation and protein efficiency ratio [PER] values were evaluated. Results showed that the weight gained in rats after the consumption of white bread was lower significantly that after the feeding on the other types of bread. On the other hand, the weight gained in rats after the consumption of Tortilla bread was higher significantly than after the consumption of white and balady bread [14.04, P< 0.05]. As well as, cadmium and lead in balady bread were higher than other breads and the levels of cadmium and lead in Egypt were higher than levels reported in other countries

Microbial contamination and levels of heavy metals in packaged and loose varieties of some herbs sold in the markets

Sixty samples of six different herbs were collected from several markets in Cairo. They were subjected to microbiological analysis. It revealed that most of the loose varieties have worse microbiological quality than packaged except in case of coliform count in chamomile where both varieties revealed similar values [1500 MPN/g]. And in case of Aerobic Mesophilic Count of peppermint, packaged varieties revealed non significantly higher count [l.0xl0[5] compared to 3.9xl0[4] CFU/g in loose peppermint]. Among the thirty loose herbs samples, only a caraway sample was complying with Egyptian Standards regarding Aerobic Mesophilic Count; while seventeen out of the thirty packaged samples [56.6%] were complying with the standard. Despite contamination of all loose herbs varieties with both coliforms and fecal coliforms, the packaged varieties were contaminated only with coliforms and none of them were contaminated with fecal coliforms. Although coagulase positive Staphylococci were detected in all loose herbs varieties none of the packaged varieties were contaminated. All loose herbs varieties were contaminated with mold and yeast, counts were much higher than those encountered in the packaged varieties. Analysis of heavy metals revealed that all loose herbs samples showed significantly higher contamination with arsenic, lead and mercury levels than packaged varieties except in case of mercury in caraway. Heavy metals contents of both packaged and loose peppermint were complying with the Egyptian Standards. Moisture contents of loose herbs were significantly higher than that of the corresponding packaged varieties of the same herb except in case of anise where the difference was not statistically significant, moreover, packaged and loose varieties of cinnamon showed similar mean moisture content [9.0%]. Loose varieties showed significantly higher ash contents than that in the packaged varieties except in tilio. Moreover, packaged and loose chamomile showed more or less similar ash values [9.09 and 9.03%; respectively]. Moisture and ash levels of most samples of both packaged and loose varieties were complying with the Egyptian Standards

Handling of infant milk formulas and it impact on their microbiological quality during bottle feeding

Fifty mothers with their infants were interviewed at the National Nutrition Institute, Cairo to assess their handling practices of infant formulae during bottle feeding. The majority of the interviewed mothers [96%] started to bottle feed their infants during the first six months after delivery, moreover, more than half of them [52%] blamed milk insufficiency for starting the bottle feeding. Half of infants of the interviewed mothers were attacked 1-5 times with gastrointestinal disturbances during the period of bottle feeding. Microbiological analysis of 100 samples of infant milk formulas collected from the markets revealed their compliance with the Egyptian Standards. Unfortunately, the microbiological quality of infant formulas worsens during their home preparation where the mean aerobic mesophilic, Staphylococci as well as mold and yeast counts increased from<100 CFU/g in those collected from the markets to reach 2.6x10[4], 3.9 x10[2] and 2.9 x10[4] CFU/ml; respectively. Completing a pre-designed questionnaire showed that most of the interviewed mothers [72%] used to wash their children bottles using hot water, whereas only three mothers [6%] used to properly wash the bottles [using detergent then rinsing and washing with hot water]. Prepared formulas collected from the bottles of infants whose mothers were used to wash bottles properly had better microbiological quality than those washing with either tap water or hot water alone. Prepared formulae collected from those used to store them between feedings at room temperature [62% of the interviewed mothers] had a worse microbiological quality than those used to prepare formulas for one feeding or store in the refrigerator. Forty percent of the interviewed mothers were used to reheat leftover prepared formulas by adding hot water. Prepared formulae collected from these mothers had a worse microbiological quality than those belonging to mothers who used not to reheat. Education of mothers in food safety principles, especially for weaning foods, must receive high priority from the responsible authorities and concerned organizations

Application of hazerd analysis and critical control point [HACCP] system on tortillas production

Fifty three samples were collected during tortillas Processing [corn bread] produced at Food Technology Research Institute. Twenty-four samples were collected from the different steps before and so forth after application of HACCP system. The other five samples from final product considered as verification procedures. The samples were examined for the presence of total bacterial count [T.B.C.], Coliform, Bacillus cereus, Staphylococcus aureus and mold and yeast [M and Y]. The obtained results indicated that, the microbial load of samples before HACCP application system were higher than 25 24 that after HACCP application steps. Its ranged between 10[2] to 10[5] cfu/gm and 10[2] to 10[4] cfu/gm before HACCP and < 30 to 10[3] cfu/gm and < 30 to 10[2] cfu/gm after HACCP respectively. Also the results showed that the final product was free from microbial and physical hazards after HACCP system application