This study surveyed tetracycline residues in foods marketed in Kuwait using various techniques to determine their prevalence above the threshold level. A total of 1517 locally produced and imported food samples of animal origin were collected for analyses, comprising dairy products, eggs and tissue samples (meat, poultry and fish) to give a representative picture of the current use and/or misuse of the drug in Kuwait. Screening was carried out using the Charm II test for tetracycline residues. Positive and suspect positive samples were confirmed by LC/MS/MS. Negative and positive controls, in triplicate, were applied to each method and showed 80-100% agreement. The results showed that 100% of tested eggs, meat, fish, ice cream and cheese were within the limit, while 5% of poultry and 18% of milk samples were above the permitted limit.

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A new series of Zn2+, Cu2+, Ni2+, and Co2+ complexes of N1-methyl-2-(1H-1,2,3-benzotriazol-1-yl)-3-oxobutanethioamide (MBOBT), HL, has been synthesized and characterized by different spectral and magnetic measurements and elemental analysis. IR spectral data indicates that (MBOBT) exists only in the thione form in the solid state while 13C NMR spectrum indicates its existence in thione and thiole tautomeric forms. The IR spectra of all complexes indicate that (MBOBT) acts as a monobasic bidentate ligand coordinating to the metal(II) ions via the keto-oxygen and thiolato-sulphur atoms. The electronic spectral studies showed that (MBOBT) bonded to all metal ions through sulphur and nitrogen atoms based on the positions and intensity of their charge transfer bands. Furthermore, the spectra reflect four coordinate tetrahedral zinc(II), tetragonally distorted copper(II), square planar nickel(II), and cobalt(II) complexes. Thermal decomposition study of the complexes was monitored by TG and DTG analyses under N2 atmosphere. The decomposition course and steps were analyzed and the activation parameters of the nonisothermal decomposition are determined. The isolated metal chelates have been screened for their antimicrobial activities and the findings have been reported and discussed in relation to their structures.

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The Food Safety Review (FSR) is a partnership between industry, government, academia, and the consumer. The reason of our review is to increase consistency among local health departments and their interpretations of the state food service rules. The mission of the FSR is to works in partnership with the department of health in developing advisory technical interpretations of the state food service regulations and other matters relating to Kuwait Administrative Code, interpretation of food handling practices and processes, guidance on "equivalency" determinations, providing recommendations for revisions to the Kuwait state board of Health, and finally facilitating communications to all stakeholders regarding FSR activities and actions. This review gives a comprehensive evaluation of the safety and quality of food consumed in the state of Kuwait. The database presented in this review has been gathered from projects, local Kuwait conferences and published papers, by different scientists in Kuwait, regarding food safety, quality, health, spoilage, contaminants, and general awareness of hygiene. As a result of the information presented in this review a detailed action plan for the strengthening of Kuwait food safety system is proposed.

A simple, quantitative and rapid method for total brominated vegetable oil (BVO) using ion chromatography (IC) with suppressed conductivity detection was developed and successfully applied to soft drinks with results expressed as inorganic bromide anion. The procedure involves extraction of BVO with diethyl ether and treatment with zinc dust in a solution of acetic acid, giving recoveries ranging between 92.5 and 98.5%. The calibration curves obtained were linear with correlation coefficients (r²) of 0.998, a coefficient of variation (CV) of less than 5% and limit of detection (LOD) and limit of quantification (LOQ) of 250 and 750 µg l⁻¹, respectively. The method was successfully applied to the determination of BVO in several commercial soft drinks which were found to contain BVO in the range 1.8-14.510 mg l⁻¹. The method has less sources of error compared to previously published methods.