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Bivalves Mollusks have a potential benefit which include protection from anemia due to its content of iron and vit B12 in addition they pose a threat in promoting the ability to be contaminated by different heavy metals residues as a result of mining, industrial production untreated sewage sludge. Hg, Pb, Cd, As and Cr are the main five toxic heavy metals that induce human poisoning. For evaluation of Hg, Pb, Cd, As and Cr residues in Bivalve Mollusks in Fayoum province and their potential hazards, a total of 64 random samples of Bivalve Mollusks (Callista Florida species) were collected from the fish markets of Fayoum City, (Wadi Elrayan), Egypt The results revealed that the mean residues of Hg, Pb, Cd, As and Cr were 0.75, 0.77, 0.089, 7.285 and 0.011 mg/kg/ww, respectively. All samples examined for Hg and As exceeded the PML while Pb and Cd lied with the PML The collected samples were subjected to soaking in running water for 30 minutes; soaking in 5% acetic acid solution for 30 minutes and boiling with 5% acetic acid solution for 15 minutes .The heights reduction % of heavy metals residual levels were recorded after treatment in boiling 5% acetic acid treatment with the following reduction %; Hg (80%), Pb (67.6%), Cd (77.5%), As (44.35%) and Cr (75.76%). The assessment of Hazard quotient (HQ) and hazard index (HI) value was exceeded 1 which indicates a potential risk to human health and TR was > 1x10-4 which indicates a carcinogenic risk to the local consumers and will face high chronic risk if they consume Bivalve Mollusks on regular basis in their diet. [ABSTRACT FROM AUTHOR]

Fifty samples each of fresh chicken fillet, shiesh, drum, shawarma, and wings were collected from a poultry processing plant, in Ismailia city, Egypt. The values of the mean total bacterial counts were 2x104±7x102, 2x104±102, 1x104±3x102, 7x104±5x102, and 6x103±2x102 respectively, for total coliform counts were 2x10-2±4x10-1, 1x10-2±3x10-1, 5x10-2±2x10-1, 8x10-2±4x10-1, and3x10-2±1x10-1, respectively. The mean value of Staphylococcus aureus count in fillet was 2x10-2±2x10-1, in drum 1x10-2±3x10-1, shiesh 2x10-2±5x10-1, shawerma 2x10-2±10-1, and wings 4x10-1±10-1. For E. coli count in fillet was 9x10-1±0.4x10-1, in drum 2x10-1±0.2x10-1, in shiesh 2x10-1±0.6x10-1, in shawerma 1x10-1±0.2x10-1, and in wings was 1x10-1±0.1x10-1. The prevalence of Salmonella spp.in the examined chicken fillet, drum, shiesh, shawarma, and wings were 6%, 8%, 6%, 6%, and 4%, respectively. The results showed that E. coli could be detected in all samples and laid within the accepted limits for fillet, drum, shiesh, shawerma, and wings. The Standard limits (SE) recommended by The Egyptian Organization for standardization (EOS) for Salmonella revealed that chicken broiler cut exceeded the accepted limits with 3(6%) for fillet, 4(8%) for drum, 3(6%) for shiesh, 3(6%) for shawerma, and 2(4%) for wings. For total aerobic plate count, the samples which exceed the SE limits were 4(8%) for fillet, 5(10%) for drum, 6(12%) for Shiesh, 7(14%) for shawerma, and 4(8%) for Wings. The results showed that the processing techniques applied, type of packing, poultry abattoirs, and the farm environment need an effective procedure to produce safe chicken broiler meat cuts. [ABSTRACT FROM AUTHOR]

Traditional dry sausages are one of the meat products that target globally by thousands of meat consumers. From a consumer perception point of view, the quality of this traditional meat product is of great concern. Therefore, this study was conducted to evaluate the sensory and chemical quality of 100 samples of dry sausage marketed in Ismailia city, Egypt. Only 22 dry sausage samples were accepted in concern to their appearance and 56 samples were accepted in concern to their flavor. Out of 78 samples rejected for appearance, 43 (overfilling), 12 (fading) and 23 (discolored) rejected sausage samples. Out of 44 samples rejected for flavor, 28 (rancid), 10 (sour), and 6 (putrid) rejected sausage samples. The mean values of moisture, protein, fat, ash, CHO, and NaCl contents for dry sausage samples were 43.7, 15.3, 19.9, 4.3, 13.6, and 3.2 respectively. 90% of sausage samples corresponded with the standard limit of moisture content. Commercial fraud during the manufacture of the dry sausage was detected based on their protein content whereas 56% of the sausage samples were unfit with the requirement of Egyptian Standard for protein contents. The mean pH, TBA and TVB-N values for the examined dry sausage samples were 5.1, 0.9 (mg/Kg), and 14.9 (mg/100g) respectively. It could be concluded that a considerable number of dry sausage samples had deviation in their sensory and chemical quality and may have a negative effect on consumer satisfaction. [ABSTRACT FROM AUTHOR]