Pub Date : 2024-01-01DOI: 10.21608/ejah.2024.337817
Nahla A. Abo EL-Roos, Asmaa A. Hashhash, Mohebat A. Abd El-Aziz, El Sayed, Abd El
Q uality and safety of refrigerated beef fillet represented a concern for consumers. Moreover, synergistic effect between two or more of anti-microbial protocols to control bacteria in food especially heat resistant spore forming bacteria is a demand for food safety. So, aim of this study was to evaluate the synergistic application of grilling (heat treatment), and CMC coated samples supported by lactoferrin and propolis on survival of Bacillus cereus in beef fillets. Results revealed an effective synergistic antimicrobial effect of LF and PR incorporated into the CMC edible coating in a combination with grilling against experimentally inoculated B. cereus. So, grilling alone as antimicrobial can't eliminate B. cereus in beef fillets, while application of edible coating fortified with LF and PR enhanced the antimicrobial effect of grilling in a synergistic way to control B. cereus .
{"title":"Synergistic anti-microbial effect of grilling and edible coating on spore forming B. cereus in beef fillets","authors":"Nahla A. Abo EL-Roos, Asmaa A. Hashhash, Mohebat A. Abd El-Aziz, El Sayed, Abd El","doi":"10.21608/ejah.2024.337817","DOIUrl":"https://doi.org/10.21608/ejah.2024.337817","url":null,"abstract":"Q uality and safety of refrigerated beef fillet represented a concern for consumers. Moreover, synergistic effect between two or more of anti-microbial protocols to control bacteria in food especially heat resistant spore forming bacteria is a demand for food safety. So, aim of this study was to evaluate the synergistic application of grilling (heat treatment), and CMC coated samples supported by lactoferrin and propolis on survival of Bacillus cereus in beef fillets. Results revealed an effective synergistic antimicrobial effect of LF and PR incorporated into the CMC edible coating in a combination with grilling against experimentally inoculated B. cereus. So, grilling alone as antimicrobial can't eliminate B. cereus in beef fillets, while application of edible coating fortified with LF and PR enhanced the antimicrobial effect of grilling in a synergistic way to control B. cereus .","PeriodicalId":11415,"journal":{"name":"Egyptian Journal of Animal Health","volume":"37 9","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140527280","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-01-01DOI: 10.21608/ejah.2024.321173
Huda El-Sayed
E lectrolyzed water (EW) is a novel technology that has arisen in recent years with potential applications in foods, mostly in microbiological features, with variations in application modalities, dipping the item in solution, where duration may be varied, and being applied in the form of spray. Additionally, EW is a potent sanitizing tool that has received a lot of attention in the food business worldwide. Due to the EW properties, its activity on microorganisms is still being explored for mechanism elucidation and potential harm, as well as its influence on intrinsic food features like as color and oxidation. This unconventional or 'green' technology aims to demonstrate the microbiological contamination control of food while exclude or not rely on the use of chemical dis-infectants as chlorinated water which may result in producing little chemical/toxic residues. This review covered the use of EW in animal-derived foods, emphasizing its safety level, shelf life, and processing.
溶解水（EW）是近年来出现的一种新型技术，在食品中具有潜在的应用价值，主要用于微生物特性方面，其应用方式多种多样，可将物品浸入溶液中，持续时间可以改变，也可采用喷洒的形式。此外，EW 是一种有效的消毒工具，在全球食品行业受到广泛关注。由于 EW 的特性，人们仍在探索它对微生物的作用机制和潜在危害，以及它对食品固有特征（如颜色和氧化）的影响。这种非传统或 "绿色 "技术旨在展示食品微生物污染控制，同时排除或不依赖使用化学消毒剂（如氯化水），因为氯化水可能会产生少量化学/有毒残留物。本综述介绍了在动物源性食品中使用 EW 的情况，强调了其安全水平、保质期和加工过程。
{"title":"Beneficial Application of Electrolyzed Water in Food Industry","authors":"Huda El-Sayed","doi":"10.21608/ejah.2024.321173","DOIUrl":"https://doi.org/10.21608/ejah.2024.321173","url":null,"abstract":"E lectrolyzed water (EW) is a novel technology that has arisen in recent years with potential applications in foods, mostly in microbiological features, with variations in application modalities, dipping the item in solution, where duration may be varied, and being applied in the form of spray. Additionally, EW is a potent sanitizing tool that has received a lot of attention in the food business worldwide. Due to the EW properties, its activity on microorganisms is still being explored for mechanism elucidation and potential harm, as well as its influence on intrinsic food features like as color and oxidation. This unconventional or 'green' technology aims to demonstrate the microbiological contamination control of food while exclude or not rely on the use of chemical dis-infectants as chlorinated water which may result in producing little chemical/toxic residues. This review covered the use of EW in animal-derived foods, emphasizing its safety level, shelf life, and processing.","PeriodicalId":11415,"journal":{"name":"Egyptian Journal of Animal Health","volume":"4 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139127234","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-01-01DOI: 10.21608/ejah.2024.321747
{"title":"Seroprevalence of Ovine and Caprine brucellosis and associated risk factors in Dakahlia and Damietta Governorates","authors":"","doi":"10.21608/ejah.2024.321747","DOIUrl":"https://doi.org/10.21608/ejah.2024.321747","url":null,"abstract":"","PeriodicalId":11415,"journal":{"name":"Egyptian Journal of Animal Health","volume":"44 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139127630","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-01-01DOI: 10.21608/ejah.2024.325133
{"title":"Persistent Circulation of Very virulent Infectious Bursal Disease virus (IBDV) in Egypt: Phylogenetic analysis, Pathogenicity and Immunogenicity of an immune-complex vaccine","authors":"","doi":"10.21608/ejah.2024.325133","DOIUrl":"https://doi.org/10.21608/ejah.2024.325133","url":null,"abstract":"","PeriodicalId":11415,"journal":{"name":"Egyptian Journal of Animal Health","volume":"53 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139128016","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-01-01DOI: 10.21608/ejah.2024.335662
Y. Youssef, Asmaa Sh. Fayed, Yosra Samy Aleslamboly
. ABSTRACT T he goal of this work was design to study the influence of lycopene and pine bark extracts as natural food additives as alternatives to nitrite, which poses serious health risks to consumers of processed foods containing this substance. These extracts were also found to be effective antimicrobial and antioxidant agents, particularly when used as an example in the current study for manufactured basterma. For this, Egyptian basterma were inoculated with 10 4 CFU g-1 of Staph. aureus and E. coli into raw meat separately, and then treated with a 1% concentration of lycopene and a 1% of pine bark extract. For the duration of the storage period, basterma was kept at room temperature for microbiological assessment and sensory analysis. Staph. aureus and E. coli levels decreased by 4 log and 2 log, respectively, on the fourteenth day. Additionally, Egyptian basterma sensory evaluation yielded a good, acceptable result. Therefore, as compared to the effects of nitrite, lycopene, and pine bark extract, they show strong antibacterial activity during product preservation. The findings provided here may indicate that lycopene and pine bark extracts offer protection against Staph. aureus and E. coli , which means they have the potential to replace nitrite as a natural preservative in the food production.
{"title":"Lycopene and pine bark extract as nitrite replacers in Egyptian basterma","authors":"Y. Youssef, Asmaa Sh. Fayed, Yosra Samy Aleslamboly","doi":"10.21608/ejah.2024.335662","DOIUrl":"https://doi.org/10.21608/ejah.2024.335662","url":null,"abstract":". ABSTRACT T he goal of this work was design to study the influence of lycopene and pine bark extracts as natural food additives as alternatives to nitrite, which poses serious health risks to consumers of processed foods containing this substance. These extracts were also found to be effective antimicrobial and antioxidant agents, particularly when used as an example in the current study for manufactured basterma. For this, Egyptian basterma were inoculated with 10 4 CFU g-1 of Staph. aureus and E. coli into raw meat separately, and then treated with a 1% concentration of lycopene and a 1% of pine bark extract. For the duration of the storage period, basterma was kept at room temperature for microbiological assessment and sensory analysis. Staph. aureus and E. coli levels decreased by 4 log and 2 log, respectively, on the fourteenth day. Additionally, Egyptian basterma sensory evaluation yielded a good, acceptable result. Therefore, as compared to the effects of nitrite, lycopene, and pine bark extract, they show strong antibacterial activity during product preservation. The findings provided here may indicate that lycopene and pine bark extracts offer protection against Staph. aureus and E. coli , which means they have the potential to replace nitrite as a natural preservative in the food production.","PeriodicalId":11415,"journal":{"name":"Egyptian Journal of Animal Health","volume":"36 25","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139540332","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-01-01DOI: 10.21608/ejah.2024.332459
B. Nageib, H. M. Kuraa, Parasitology Lab
C ryptosporidium parvum is an important zoonotic parasite causing severe diarrhea in humans and young animals. Fifty milk products (25 Baladi yoghurt and 25 Kareish cheese) were tested for detection of C. parvum oocysts. The prevalence of C. parvum in yoghurt was 44%, 36% and 12% by microscopic examination, experimental infection and PCR, respectively. There is a statistical significant difference of C. parvum in yoghurt between microscopic examination and PCR as well as between experimental infection and PCR. While, its prevalence in Kareish cheese was 24%, 44% and 20% by microscopic examination, experimental infection and PCR, respectively. No statistical significant difference of C. parvum were detected in Kareish cheese between microscopic examination, experimental infection and PCR. Microscopic examination of prepared yoghurt and Kareish cheese smears and experimentally infected rats fecal smears showed the spherical shape of C. parvum oocysts (4-6μm). A banana shape of C. parvum sporozoite (3.2x1.4μm) was found in fecal smear of experimentally infected rat by contaminated yoghurt. Meanwhile, the PCR identified the specific Actin gene of C. parvum in 3 yoghurt and 5 Kareish cheese samples. From the obtained results, it could be concluded that C. parvum oocysts remain viable in locally made milk products.
{"title":"Detection of Cryptosporidium parvum in locally manufactured yoghurt and Kareish cheese","authors":"B. Nageib, H. M. Kuraa, Parasitology Lab","doi":"10.21608/ejah.2024.332459","DOIUrl":"https://doi.org/10.21608/ejah.2024.332459","url":null,"abstract":"C ryptosporidium parvum is an important zoonotic parasite causing severe diarrhea in humans and young animals. Fifty milk products (25 Baladi yoghurt and 25 Kareish cheese) were tested for detection of C. parvum oocysts. The prevalence of C. parvum in yoghurt was 44%, 36% and 12% by microscopic examination, experimental infection and PCR, respectively. There is a statistical significant difference of C. parvum in yoghurt between microscopic examination and PCR as well as between experimental infection and PCR. While, its prevalence in Kareish cheese was 24%, 44% and 20% by microscopic examination, experimental infection and PCR, respectively. No statistical significant difference of C. parvum were detected in Kareish cheese between microscopic examination, experimental infection and PCR. Microscopic examination of prepared yoghurt and Kareish cheese smears and experimentally infected rats fecal smears showed the spherical shape of C. parvum oocysts (4-6μm). A banana shape of C. parvum sporozoite (3.2x1.4μm) was found in fecal smear of experimentally infected rat by contaminated yoghurt. Meanwhile, the PCR identified the specific Actin gene of C. parvum in 3 yoghurt and 5 Kareish cheese samples. From the obtained results, it could be concluded that C. parvum oocysts remain viable in locally made milk products.","PeriodicalId":11415,"journal":{"name":"Egyptian Journal of Animal Health","volume":"77 5","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139458312","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-01-01DOI: 10.21608/ejah.2024.321804
Zienab Mosaad, N. Hagag, Moataz Mohamed, W. Mady, Zeinab A El-Badiea, O. Mahana, Neveen Rabie, M. Samy, Ola abdel aziz, A. Arafa, Abdelhafiz Samir, A. Selim, Samah Eid, M. Shahein, Amany Adel
. ABSTRACT T he H9 low-pathogenic avian influenza (LPAI) viruses cause enormous economic harm despite their low pathogenicity. It became common in Egypt in 2011 and has undergone ongoing genetic evolution since then. To limit the virus's transmission, regular monitoring of its evolution is essential. The current study concentrated on the frequency and molecular characteristics of LPAI H9N2 viruses spreading throughout different Egyptian areas between 2020 and 2022. Using real-time PCR, 503 positive LPAI H9 cases were detected out of 29,319 cases, for a total prevalence rate of 1.7%. However, live bird market (LBM) had the highest LPAI H9N2 prevalence rate (10.6%), followed by household sector and farm (2 % and 1.3% respectively). The 33 samples were isolated in 11-day-old embryonated chicken eggs (ECEs) before being sequenced for partial hemagglutinin (HA). The H9 isolates were phylogenetically related to the Egy-2 G1-B branch (pigeon-like), which has been the prevalent circulating H9N2 genotype in Egypt since 2016. The findings of the sequence analysis revealed a clear genetic evolution compared to the original
{"title":"Phylogenetic and epidemiological characteristics of H9N2 Avian Influenza Viruses from 2020 to 2022 in Egypt","authors":"Zienab Mosaad, N. Hagag, Moataz Mohamed, W. Mady, Zeinab A El-Badiea, O. Mahana, Neveen Rabie, M. Samy, Ola abdel aziz, A. Arafa, Abdelhafiz Samir, A. Selim, Samah Eid, M. Shahein, Amany Adel","doi":"10.21608/ejah.2024.321804","DOIUrl":"https://doi.org/10.21608/ejah.2024.321804","url":null,"abstract":". ABSTRACT T he H9 low-pathogenic avian influenza (LPAI) viruses cause enormous economic harm despite their low pathogenicity. It became common in Egypt in 2011 and has undergone ongoing genetic evolution since then. To limit the virus's transmission, regular monitoring of its evolution is essential. The current study concentrated on the frequency and molecular characteristics of LPAI H9N2 viruses spreading throughout different Egyptian areas between 2020 and 2022. Using real-time PCR, 503 positive LPAI H9 cases were detected out of 29,319 cases, for a total prevalence rate of 1.7%. However, live bird market (LBM) had the highest LPAI H9N2 prevalence rate (10.6%), followed by household sector and farm (2 % and 1.3% respectively). The 33 samples were isolated in 11-day-old embryonated chicken eggs (ECEs) before being sequenced for partial hemagglutinin (HA). The H9 isolates were phylogenetically related to the Egy-2 G1-B branch (pigeon-like), which has been the prevalent circulating H9N2 genotype in Egypt since 2016. The findings of the sequence analysis revealed a clear genetic evolution compared to the original","PeriodicalId":11415,"journal":{"name":"Egyptian Journal of Animal Health","volume":"57 10","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139128165","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-10-01DOI: 10.21608/ejah.2023.314091
M. Gubbins, I. Bricknell, M. Service
There is little existing evidence of impacts on aquaculture that can be attributed to climate change. Several effects have been observed that could be related to a changing climate such as increased shellfish contamination, harmful plankton events and the establishment of non-native species, but it is not clear that a changing ocean climate is responsible for these effects. Given the current predictions, climate change is unlikely to have a significant effect on Scottish mariculture over the next decade. However, within the next 50 years or more, the forecast changes are likely to result in noticeable effects. Sea-level rise may reduce coastal habitat suitable for bivalve cultivation in the south of the region (where Scottish mariculture is undertaken). Rising average water temperatures will result in faster growth rates for some species (e.g. Atlantic salmon, mussels and oysters) but prolonged periods of warmer summer temperatures may cause thermal stress, particularly for cold water species (e.g. cod and Atlantic halibut) and intertidal shellfish (oysters). However, warmer waters may provide opportunities to culture new species, or species that are currently economically marginal in UK waters.
{"title":"Impacts of climate change on aquaculture and human health","authors":"M. Gubbins, I. Bricknell, M. Service","doi":"10.21608/ejah.2023.314091","DOIUrl":"https://doi.org/10.21608/ejah.2023.314091","url":null,"abstract":"There is little existing evidence of impacts on aquaculture that can be attributed to climate change. Several effects have been observed that could be related to a changing climate such as increased shellfish contamination, harmful plankton events and the establishment of non-native species, but it is not clear that a changing ocean climate is responsible for these effects. Given the current predictions, climate change is unlikely to have a significant effect on Scottish mariculture over the next decade. However, within the next 50 years or more, the forecast changes are likely to result in noticeable effects. Sea-level rise may reduce coastal habitat suitable for bivalve cultivation in the south of the region (where Scottish mariculture is undertaken). Rising average water temperatures will result in faster growth rates for some species (e.g. Atlantic salmon, mussels and oysters) but prolonged periods of warmer summer temperatures may cause thermal stress, particularly for cold water species (e.g. cod and Atlantic halibut) and intertidal shellfish (oysters). However, warmer waters may provide opportunities to culture new species, or species that are currently economically marginal in UK waters.","PeriodicalId":11415,"journal":{"name":"Egyptian Journal of Animal Health","volume":"88 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79439255","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-10-01DOI: 10.21608/ejah.2023.312897
Zeinab M. Abd-Elhamed, D. Ali
S mall ruminant's milk is recognized as one kind of nutritious food owed to its originality and medicinal values. 100 samples collected from raw ewe and goat milk (50 of each) reared in Assiut City, Egypt. Milk samples were screened for probiotics Lactobacillus , Bifidobactria and Enterococcus spp. as well as their differentiation especially those harboring bacteriocin genes. On the other hand, milk samples were tested for the existence of total aerobic bacteria and total coliforms. Goat's milk showed higher existence of total aerobic and total coliforms count more than ewe's milk which showed higher existence of Lactobacillus, Bifidobacteria and Enterococcus spp. The study detected Enterococcus faecium as more in ewe's milk (40%) than goat's milk (25%) and tested for harboring bacteriocin genes (mes Y &Plantaricin E/F). Our study concluded that goat's milk had more total pathogenic parameters than ewe's milk, but ewe's milk had more probiotic lactic acid bacteria (LAB); Lactobacillus, Bifidobactria and Enterococcus spp. , also, contained Enterococcus faecium strains harboring bacterioc-in genes mesY& Plantaricin E/F genes more than those of goat's milk. Both of them have its value and uses in dairy industry. Further studies are needed and caring produce of these types of milk and their products in Egypt and could be assessed in several models in a similar manner to what is studied with bovine milk.
{"title":"Occurrence of some probiotic bacteria in ewe's and goat's milk in Assuit City with regarding to genes responsible for production of bacteriocins.","authors":"Zeinab M. Abd-Elhamed, D. Ali","doi":"10.21608/ejah.2023.312897","DOIUrl":"https://doi.org/10.21608/ejah.2023.312897","url":null,"abstract":"S mall ruminant's milk is recognized as one kind of nutritious food owed to its originality and medicinal values. 100 samples collected from raw ewe and goat milk (50 of each) reared in Assiut City, Egypt. Milk samples were screened for probiotics Lactobacillus , Bifidobactria and Enterococcus spp. as well as their differentiation especially those harboring bacteriocin genes. On the other hand, milk samples were tested for the existence of total aerobic bacteria and total coliforms. Goat's milk showed higher existence of total aerobic and total coliforms count more than ewe's milk which showed higher existence of Lactobacillus, Bifidobacteria and Enterococcus spp. The study detected Enterococcus faecium as more in ewe's milk (40%) than goat's milk (25%) and tested for harboring bacteriocin genes (mes Y &Plantaricin E/F). Our study concluded that goat's milk had more total pathogenic parameters than ewe's milk, but ewe's milk had more probiotic lactic acid bacteria (LAB); Lactobacillus, Bifidobactria and Enterococcus spp. , also, contained Enterococcus faecium strains harboring bacterioc-in genes mesY& Plantaricin E/F genes more than those of goat's milk. Both of them have its value and uses in dairy industry. Further studies are needed and caring produce of these types of milk and their products in Egypt and could be assessed in several models in a similar manner to what is studied with bovine milk.","PeriodicalId":11415,"journal":{"name":"Egyptian Journal of Animal Health","volume":"515 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78847361","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-10-01DOI: 10.21608/ejah.2023.311940
O. Sadek, A. M. Koriem
T his study aimed to compare between the microbiological criteria of small and large scale produced ice cream consumed in Assiut city, Egypt. A total of 70 small and large scale produced ice cream samples (35 each) were collected from available retailer ice cream shops and supermarkets in Assiut city and evaluated microbiologically. The incidences of aerobic bacteria count (APC), psychrotrophes, Enterococci , coliform, faecal coliform counts, Escherichia coli , yeasts and moulds counts were 100, 100, 97.14, 65.71, 31.43, 22.86, 100 and 65.71% in small scale produced ice cream samples respectively; while, in large scale produce ice cream samples, the incidences were 100, 74.29, 42.86, 45.71, 31.43, 11.43, 54.29 and 100%, respectively. Staphylococcus aureus was negative in both type of ice cream samples while coagulase negative Staphylococci (CNS) and anaer-obes were detected in small scale produce ice cream samples in incidences of 11.43 and 80% respectively, the incidences were 8.57 and 57.14% for large scale produced ones, respectively. Two isolates of Escherichia coli O157:H7 and Stx 1 and Stx 2 were detected in some Escherichia coli strains isolated from small scale produced ice cream samples. Comparison of the microbiological criteria of the two types of ice cream samples with Egyptian Standards was also done. Sources of these microorganisms, their economic and public health importance as well as the
{"title":"Microbiological evaluation of small and large scale produced ice cream in Assiut city","authors":"O. Sadek, A. M. Koriem","doi":"10.21608/ejah.2023.311940","DOIUrl":"https://doi.org/10.21608/ejah.2023.311940","url":null,"abstract":"T his study aimed to compare between the microbiological criteria of small and large scale produced ice cream consumed in Assiut city, Egypt. A total of 70 small and large scale produced ice cream samples (35 each) were collected from available retailer ice cream shops and supermarkets in Assiut city and evaluated microbiologically. The incidences of aerobic bacteria count (APC), psychrotrophes, Enterococci , coliform, faecal coliform counts, Escherichia coli , yeasts and moulds counts were 100, 100, 97.14, 65.71, 31.43, 22.86, 100 and 65.71% in small scale produced ice cream samples respectively; while, in large scale produce ice cream samples, the incidences were 100, 74.29, 42.86, 45.71, 31.43, 11.43, 54.29 and 100%, respectively. Staphylococcus aureus was negative in both type of ice cream samples while coagulase negative Staphylococci (CNS) and anaer-obes were detected in small scale produce ice cream samples in incidences of 11.43 and 80% respectively, the incidences were 8.57 and 57.14% for large scale produced ones, respectively. Two isolates of Escherichia coli O157:H7 and Stx 1 and Stx 2 were detected in some Escherichia coli strains isolated from small scale produced ice cream samples. Comparison of the microbiological criteria of the two types of ice cream samples with Egyptian Standards was also done. Sources of these microorganisms, their economic and public health importance as well as the","PeriodicalId":11415,"journal":{"name":"Egyptian Journal of Animal Health","volume":"19 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82500572","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
京公网安备 11010802042870号
京ICP备2023020795号-1
扫码关注我们
求助内容：
应助结果提醒方式：