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Search Result For ' Food Control' , Result Number : 9

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Basant Ahmed Abdel Hameed Mohammed Hindawi
- Faculty Research Area On Zu Site
- Faculty Research Area On Staff Site
Food Control
Walid Rezk Alghareeb Elsaied
- Faculty Research Area On Zu Site
- Faculty Research Area On Staff Site
ANTIBIOTIC RESIDUE LEVELS IN CAMEL, CATTLE AND SHEEP TISSUES USING LC-MS/MS METHOD W. R. El-Ghareeb1,2, Z. Sh. Mulla1, A. M. A. Meligy3,4, W. S. Darwish2 and A. M. Edris1 1Department of Veterinary Public Health and Animal Husbandry, College of Veterinary Medicine, King Faisal University, Saudi Arabia 2 Food Control Department, Faculty of Veterinary Medicine, Zagazig University 44519, Egypt 3Department of Clinical Studies, College of Veterinary Medicine, King Faisal University, Saudi Arabia 4Physiology Department, Plant Protection Research Institute (PPRI), Agricultural Research Centre (ARC), Giza, Egypt Abstract Antimicrobials are very essential in prevention and control of infectious diseases for both humans and animals. However, the unregulated use of the antimicrobials may lead to several adverse health effects, such as development of multidrug resistant microbial strains, allergic and anaphylactic reactions. Saudi Arabia is one of the major countries in Middle East and Arabian Peninsula with a drastic increase in the livestock production. However, there is a clear lack of information about the current situation of antimicrobial residues in meat and edible offal intended for human consumption in Saudi Arabia. Therefore, this study screened the residue levels of nine antimicrobials with the most common use in Saudi Arabia veterinary medical field. These antimicrobials were enrofloxacin, ciprofloxacin, tylosin, erythromycin, tetracycline, oxytetracycline, chlortetracycline, sulfamethazine and sulfaquinoxaline. The tested samples included muscles, livers and kidneys of camel, cattle and sheep slaughtered at Al-Ahsa, Saudi Arabia. Antimicrobial residues in the tested samples was quantitatively estimated using liquid chromatography tandem mass spectrometry (LC–MS/MS). Sulfamethazine was detected at higher levels compared with the maximum residual limits (MPL) established by the regulatory authorities. Therefore, the effect of different cooking methods on sulfamethazine residues was investigated. The achieved results indicated occurrence of antimicrobial residues in the examined samples at levels below the recommended MPL, except for sulfamethazine that was detected at higher levels. Six antimicrobial residues were detected in samples collected from sheep; however, only three antimicrobials were detected in camel and cattle. Efficient heat treatment of the meat contaminated with sulfamethazine significantly reduced the residue load of sulfamethazine. In conclusion, efficient cooking of meat and observing the withdrawal periods of different antimicrobials are advisable to reduce human exposure to antimicrobial residues via meat consumption. مكان النشر: The Journal of Animal and Plant Sciences, August (2019).
Walid Rezk Alghareeb Elsaied
- Faculty Research Area On Zu Site
- Faculty Research Area On Staff Site
ASSESSMENT OF BIOGENIC AMINES CONTENT IN FRESH CATTLE LIVERS DURING CHILLING STORAGE AND PAN-ROASTING Elsaid A. Eldaly1, Mohamed A. Hussein1, and Waleed R. El-Ghareeb 1, 2 1 Food Control Department, Faculty of Veterinary Medicine, Zagazig University, 44519, Egypt 2 Department of Veterinary Public Health and Animal Husbandry, College of Veterinary Medicine, King Faisal University, Saudi Arabia Abstract The levels of biogenic amines in addition to microbial and chemical parameters of fresh cattle livers were determined. The influence of chilling at 0 ± 1 °C, 4 ± 1 °C and pan-roasting on beef liver quality and safety was investigated. The obtained results revealed that the mean values of pH, Enterobacteriaceae count, total volatile nitrogen (TVN) and thiobarbituric acid (TBA) were 6.86 ± 0.03, 3.08 ± 0.8 log10 CFU /g, 16.09 ± 0.08 mg N/100 g and 0.18 ± 0.02 mg malonaldehyde /kg, respectively. Liver samples were contained high levels of spermidine (up to 5.1±0.99 mg/kg), and low levels of histamine and cadaverine. Therefore, beef liver constitutes one of the richest dietary sources of spermidine. During refrigerated storage, there were significant bacterial and chemical changes: the pH decreased, TVN increased, and the levels of most of the naturally occurring amines increased at rates which were faster at higher storage temperature. During the pan-roasting at 180°C for 5 min, the levels of the biogenic amines increased significantly. A shelf life of up to 6 and 4 days during storage at 0 ± 1 °C and 4± 1 °C, respectively, is recommended. مكان النشر: Japanese Journal of Veterinary Research 64 (Supplement 2): S217-223. (2016)
Walid Rezk Alghareeb Elsaied
- Faculty Research Area On Zu Site
- Faculty Research Area On Staff Site
METAL CONTENTS IN THE EDIBLE TISSUES OF CAMEL AND SHEEP: HUMAN DIETARY INTAKE AND RISK ASSESSMENT IN SAUDI ARABIA Waleed R. El-Ghareeb1, 2, Wageh S. Darwish1 and Ahmed M. A. Meligy3, 4 1 Food Control Department, Faculty of Veterinary Medicine, Zagazig University, 44519, Egypt 2 Department of Veterinary Public Health and Animal Husbandry, College of Veterinary Medicine, King Faisal University, Saudi Arabia 3 Department of Central Lab of Chemical Analysis, College of Veterinary Medicine, King Faisal University, Saudi Arabia 4 Physiology Department, Plant Protection Research Institute, Agricultural Research Centre, Giza, Egypt Abstract Camel and sheep meats are considered major sources of animal-derived protein, vitamins and minerals in certain parts of the world such as Arabian Peninsula, India and Middle East countries. Despite these health benefits, the safety of sheep and camel meat may be compromised by the presence of heavy metals. The monitoring of metal concentrations is therefore important to ensure compliance with food safety regulations and consequent consumer protection. This study was undertaken to estimate the toxic metals (lead, cadmium and arsenic) and the essential trace elements (copper, zinc and iron) contents in the edible tissues (muscle, livers and kidneys) of both camel and sheep slaughtered at Al-Ahsa, Saudi Arabia. The dietary intake and human health risk assessment of the examined metals due to consumption of these tissues by Saudi population were estimated. The results indicate that the tested metals were detected in all the tissue samples with variable concentrations. Residual concentrations of all examined metals were within the maximum permissible limits set by European Union, Food and Agricultural Organization except for the arsenic. Human health risk assessment revealed that the detected concentrations of cadmium and lead might not possess health hazards. Nevertheless, care is imperative regarding As especially in Saudi Arabia because of the excessive meat consumption. مكان النشر: Japanese Journal of Veterinary Research 67(1). (2019)
Walid Rezk Alghareeb Elsaied
- Faculty Research Area On Zu Site
- Faculty Research Area On Staff Site
METHICILLIN RESISTANT STAPHYLOCOCCUS AUREUS (MRSA) IN CAMEL MEAT: PREVALENCE AND ANTIBIOTIC SUSCEPTIBILITY Waleed R. El-Ghareeb, Faisal S. Almathen1, Mahmoud M. Fayez and Raed A. Alsultan 1 Department of Veterinary Public Health and Animal Husbandry, College of Veterinary Medicine and Animal Resources, King Faisal University 2 Food Control Department, Faculty of Veterinary Medicine, Zagazig University, 44519, Egypt. 3 Veterinary Serum and Vaccine Research Institute, Cairo, Egypt. 4 Ministry of Environment, Water and Agriculture, Saudi Arabia. Abstract This study is an initiative study intended to investigate the prevalence and antibiotic susceptibility of Staphylococcus aureus and MRSA obtained from fresh camel meat retailed in Al-Hasa, Saudi Arabia. The survey has been conducted for five months where fresh camel meat were microbiologically analyzed to isolate S. aureus using culture media and VITEK2 technique. The Identification of S. aureus was done by DNA expression of gene specific 16S rRNA, while mecA gene expression was recognized in the identified MRSA isolates using PCR. The recorded prevalence of S. aureus was 10.7 % (20/187) from raw camel meat. Three isolates out of twenty S. aureus isolates were confirmed to be MRSA. Susceptibility to 10 antimicrobials was estimated using the disc diffusion method. These results suggested that MRSA is found in camel meat retailed at Al-Hasa, Saudi Arabia. We recommend that, surveillance protocol should be embraced in meat safety and public health programs. مكان النشر: Slovenian Veterinary Research Journal. (2019).
Walid Rezk Alghareeb Elsaied
- Faculty Research Area On Zu Site
- Faculty Research Area On Staff Site
PREVALENCE AND ANTIBIOTIC RESISTANCE PATTERN OF E. COLI AND SALMONELLA ISOLATES FROM ZAGAZIG ABATTOIR Ehab Nabawy, Ahmed E. Tharwat and Waleed Rizk EL-Ghareeb 1 Department of Veterinary public health, Faculty of Veterinary Medicine, Zagazig University, 44511, Egypt 2 Department of Food control, Faculty of Veterinary Medicine, Zagazig University, 44511, Egypt 3Department of Veterinary Public Health and Animal Husbandry, Collegeof Veterinary Medicine,King Faisal University, Saudi Arabia Abstract The effect of abattoir environment on the level of carcasses contamination was studied; this task was achieved after collection of 130 samples from Zagazig abattoir represented by hundred swabs of abattoir walls, abattoir floors, knives, worker’s hand, cattle and camel carcass surfaces. In addition to thirty water samples collected from the input water, carcass washing water, wastewater (10 of each). The prevalence of Escherichia coli (E.coli) was 60, 100, 30, 30, 00, 60, 100, 30, 70, 40, 60, 20, and 30%. Meanwhile the prevalence of Salmonella was 40, 70, 10, 00,00, 30, 80, 10, 40, 00, 20, 00, 10% in examined walls, floors, knives, worker’s hand, input water, washing water, waste water, cattle thigh, cattle shoulder, buffalo thigh, buffalo shoulder, camel thigh and camel shoulder, respectively. Enterohemorrhagic E.coli O26:H11 15/130 (11.53%) and Salmonella typhimurium 9/130 (6.92%) were predominant species among examined samples. Hundred percentage of isolated E.coli was resistant to penicillin and sensitivity was (77.8%) and (92%) for ciprofloxacin and gentamicin. Salmonella species showed 100% resistance to streptomycin and sensitivity was (77.4%) and (93.5%) for ciprofloxacin and gentamicin. Both of E.coli and Salmonella isolates showed multi antibiotic resistant (MAR). The public health importance of isolates was discussed. مكان النشر: 5th International Food Safety Conference Damanhur University October 2018
Walid Rezk Alghareeb Elsaied
- Faculty Research Area On Zu Site
- Faculty Research Area On Staff Site
PREVALENCE OF MULTIDRUG RESISTANT SHIGA TOXIN-PRODUCING ESCHERICHIA COLI IN CATTLE MEAT AND ITS CONTACT SURFACES W.S. Darwish 1, A.S. Atia 2, W.R. El-Ghareeb 1,3 , A.E. Elhelaly 4,5 1. Food Control Department, Faculty of Veterinary Medicine, Zagazig University 44519, Egypt 2. Department of Veterinary Hygiene, Faculty of Veterinary Medicine, Zagazig University 44519, Egypt 3. Department of Veterinary Public Health and Animal Husbandry, College of Veterinary Medicine, King Faisal University, Saudi Arabia 4. Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Suez Canal University, Ismailia, Egypt 5. Center for Emerging Infectious Diseases, School of Medicine, Gifu University, Gifu, Japan Abstract Shiga toxin-producing Escherichia coli (STEC) are group of E. coli causing bloody diarrhea. The goal of this survey was to determine the prevalence of multidrug resistant shiga toxin-producing E. coli in cattle meat and its contact surfaces. Swab samples (n=120) were randomly collected from meat and contact surface of butchery shops in Sharkia province, Egypt. Prevalence of E. coli was examined using culture, biochemical, and serological methods. Identification of shiga toxin-encoding genes (stx1 and stx2) in the E. coli serotypes was done using multiplex polymerase chain reaction. Screening of multidrug resistance profile was done using the disk-diffusion method. Data were analyzed using JMP statistical package, SAS Institute Inc., Cary, NC. The prevalence rates of E. coli in the chuck, round, masseter muscles, cutting boards, walls, and floors were 20, 10, 30, 50, 40, and 60%, respectively. Among the isolates, E. coli O111:H4 and E. coli O26:H11 harbored the two mentioned genes. E. coli O86 and E. coli O114:H21 harbored only stx1; while E. coli O55:H7 encoded only stx2. Just E. coli O124 had no express of stx1 and stx2. The isolated E. coli serovars showed a multidrug resistance profile. Considering the results of this study, strict hygienic procedures should be followed to avoid or reduce carcass cross contamination. In addition, proper handling and efficient cooking of meat are highly recommended by consumers to reduce the risk of human exposure to STEC. مكان النشر: Journal of Food Quality and Hazards Control 5 (2018) 146-153
Walid Rezk Alghareeb Elsaied
- Faculty Research Area On Zu Site
- Faculty Research Area On Staff Site
SOME CHEMICAL RESIDUES IN SMOKED HERRING Waleed Rizk El-Ghareeb - Food Control Department, Faculty of Veterinary Medicine, Zagazig University, 44519, Egypt. - Department of Veterinary Public Health and Animal Husbandry, College of Veterinary Medicine, King Faisal University, Saudi Arabia. Abstract Levels of twenty-two organochlorine pesticides (OCPs) and five heavy metals (As, Cd, Pb, Hg & Al) were assessed in forty smoked herring (Clupea harengus) fish samples collected weekly between October 2015 and May 2016 from Zagazig city markets. Samples were examined for their chemical residual levels of DDT compounds (DDTs), hexachlorocyclohexane isomers (HCHs), lindane (c-HCH), Aldrin, dieldrin, endrin, hexachlorobenzene (HCB), toxaphene, and chlordane compounds. Endrine, OP-DDE and PP-DDT were not existed in any fish samples. The average range of OCP levels between the herring samples was 2.48–264.00 ng g−1 (lipid weight), 0.34–35.64 (wet weight). Total-Ƴ-HCH and total-HCB, were the most predominant contaminants in the fish samples (100%) while, Aldrin, trans-chlordane, OP-DDD & PP-DDD were the lowest (10%). As general, the order of contamination pattern of OCPs was HCHs, HCB > Heptachlor > DDTs. There was no relation between content of lipid in herring fish samples and the contaminant levels. The contents of the organochlorine residues and heavy metals observed in all of the analyzed contaminated samples were less than the maximal permissible limits fixed by different local and international organizations for fish set by FDA. EDIs (Estimated daily intakes) through dietary consumption of smoked herring which were less than the recommended acceptable daily intakes (ADIs) set by FAO/WHO. مكان النشر: 4th International Food Safety Conference, University of Sadat City, 4/11/2017
Walid Rezk Alghareeb Elsaied
- Faculty Research Area On Zu Site
- Faculty Research Area On Staff Site
THE EFFECT OF ROSEMARY EXTRACT AND LACTIC ACID ON THE QUALITY OF REFRIGERATED BROILER FILLETS Mohamed A. Hussein1, Waleed R. El-Ghareeb1,2 and Mohammed A. F. Nasr3 1 Department of Food Control, Faculty of Veterinary Medicine, Zagazig University, Egypt. 2 Department of Veterinary Public Health and Animal Husbandry, College of Veterinary Medicine, King Faisal University, Saudi Arabia. 3 Department of Animal Wealth Development, Faculty of Veterinary Medicine, Zagazig University, Egypt. Abstract The current study investigated the effect of rosemary extract (0.2% RE) and lactic acid (1% LA) on some freshness, bacterial parameters and formation of biogenic amines during refrigeration of broiler fillets. Ninety broiler fillet samples were divided into three groups (each 30). The control group was dipped in sterile distilled water, while the RE and LA groups were dipped in rosemary extract 0.2% (w/v) and lactic acid 1% (w/v), respectively. Sensory evaluation, pH, total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS), total psychrotrophic and Enterobacteriaceae counts were performed at zero time and at 3 days interval until the group were rejected from sensory analysis. Organoleptic scores were unacceptable after the 9th, 12th and 15th day of refrigeration in control, RE and LA groups, respectively. TVB-N was the lowest in LA group (3rd day; 4.36 ± 0.12, 6th day; 5.62 ± 0.7 and 9th day; 10.13 ± 0.98) when compared with the RE and control groups. Moreover, TBARS was the highest in the control group (3rd day; 0.22 ± 0.06, 6th day; 0.39 ± 0.07 and 9th day; 0.78 ± 0.09) when compared with the RE and LA groups. LA group showed the lowest number of psychrotrophic bacteria during refrigeration period when compared with the other groups. Enterbacteriaceae was detected at zero, 3rd and 6th day in control, RE and LA groups, respectively. This study concluded that dipping in LA 1% or RE 0.2% reduce the psychrotrophic and Enterobacteriaceae bacteria of broiler fillet and increased the acceptability of refrigerated fillet, decreased the biogenic amines formation and rancidity. Therefore, broiler fillets dipped in RE 0.2% or LA 1% can be used up to 12 or 15 days when refrigerated at 4°c C. مكان النشر: Journal of Food Science and Technology; 55 (12): 5025–5034 (2018).