Levels of polycyclic aromatic hydrocarbons in edible and fried vegetable oil: a health risk assessment study.

Polycyclic aromatic hydrocarbons (PAHs) are environmental chemicals that are formed due to incomplete combustion of the organic matters, or during heat treatment of the food. The objectives of the present study were first to estimate levels of the 15-priority PAHs in the edible vegetable oil (corn oil, sunflower oil, olive oil, and canola oil) collected from Egypt. Furthermore, the effect of heat treatment on the formation of PAHs in the canola oil was further examined. In addition, dietary intakes and cancer risk among Egyptian consumers were additionally calculated. The achieved results indicated presence of 15-priority PAHs in all examined oil samples. Canola oil had the highest residual concentrations of PAHs compared with the other tested oil species. Heat treatment of canola oil led to a drastic increase in the formed B[a]P (316.55%), total 2-PAHs (322.47%), total 4-PAHs (297.42%), total 8-PAHs (285.26%), and total 15-PAHs (443.32%), respectively. The incremental lifetime cancer risk among the Egyptian population is considered safe when was calculated for all examined oil samples.

Levels of biogenic amines in cheese: correlation to microbial status, dietary intakes, and their health risk assessment.

Biogenic amines (BAs) are natural toxicants produced during the metabolism of their precursor amino acids or due to the proteolytic activities of some microorganisms. The objective of this study was to estimate the formed BAs in five types of the most commonly consumed and retailed cheese in Egypt. The examined cheese types included Feta, Karish, Mozzarella, Rumy, and Mish. Besides, the total mesophilic (TMC) and total psychrophilic (TPsC) bacterial counts were investigated. Furthermore, the estimated daily intakes (EDI) of BAs via the ingestion of various types of cheese were calculated, and their potential health risks were discussed. The achieved results indicated the formation of histamine (HIS), tyramine (TYR), cadaverine (CAD), putrescine, spermine, and spermidine at different concentrations. Except for Feta cheese, all samples (100%) of other cheese types had HIS concentrations higher than the established maximum permissible limits. Mish cheese contained the highest concentrations of total BAs, particularly, HIS, TYR, and CAD. TBA content showed significant positive correlations with TMC in the examined cheese types. The recorded EDI values of the different BAs in the current study would not have adverse effects. However, excessive consumption of cheese contaminated with BA might have serious health implications such as symptoms of histamine poisoning. Therefore, the adoption of strict hygienic measures during the production, storage, and distribution of cheese is highly recommended to reduce the formation of BAs in cheese.

Estimation and Human Health Risk Assessment of Organochlorine Pesticides in Raw Milk Marketed in Zagazig City, Egypt.

Milk is nearly a perfect natural food and is widely used by all segments of our population especially for infants and the elderly. Organochlorine pesticides (OCPs) have been used worldwide, particularly in many African countries as in Egypt for the control of pests. OCPs are characterized by their bioaccumulation in the environment, especially in the food chain, where they find their way into the human body. The objectives of this study were initially to estimate the residual concentrations of different OCPs in three kinds of fresh and raw milk from different animals (cattle, buffalo, and goat) marketed in Egypt. Additionally, human dietary intake and risk assessment of OCPs were calculated. The tested OCPs included pp-DDT and its metabolites pp-DDD and pp-DDE; hexachlorohexanes (HCHs) including α HCH and γ HCH; heptachlor and heptachlor epoxide; aldrin and endrin; chlordane, methoxychlor, and hexachloride benzene. The recorded results revealed that goat and buffalo milk samples had the highest incidence of OCPs' contamination (75% for each), while this percentage was 50% in cow's milk. The mean values of ΣOCPs were 317.83 ± 34.11, 605 ± 50.54, and 1210.57 ± 99.55 (ppb/ww) in the examined cattle, buffalo, and goat milk samples, respectively. All examined OCPs were within the maximum permissible limits (MPLs) set by World Health Organization with only 10% of goat milk samples exceeding this MRL. The estimated daily intake, noncancer, and cancer health risk assessment of the tested OCPs revealed the potential cancer risk especially among children consuming goat's milk. The public health importance of such OCPs was discussed.