Identification of the Egyptian species of Fasciola.

Reports on the species of Fasciola present in the Nile Delta, Egypt, appear controversial. Some authors reported the presence of both Fasciola gigantica and Fasciola hepatica, others reported F. gigantica only and mentioned that F. hepatica was found only in imported animals. This study was an attempt to identify the species of Fasciola flukes collected from locally bred animals. Morphologic, morphoanatomic, morphometric, and chemotaxonomic criteria of the fluke isolates were studied. Speciation based on morphologic and morphometric data was not decisive due to overlap in the values of most measurements. Morphoanatomic data proved the presence of both the species, and isoelectric focusing (IEF) of fluke soluble protein confirmed the presence of both F. gigantica and F. hepatica in Egypt.

The 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 plat 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 (1.3 x 10(4) CFU/g) followed by mango ice cream (l.0 x 10(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 (8.0 x 10(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 8.1 x 10(4) cfu/g in okra and 3.7 x 10(5) cfu/g in mixed vegetables. The total aerobic plate count of the ice cream (1 x 10(3) cfu/g) complies with specified Egyptian standards. However, the coliform count (9 x 10(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 accursed factors. On the other hand, the observed level of cadmium ranged between 0.046 ppm in raw mil and 0.3 ppm in soft cheese.

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.