Introduction: Camels migrate between the open boundaries of Sudan and Egypt either for grazing or for slaughtering. Bad hygiene and stress is often related to pulmonary diseases in camels. This study investigated whether camels slaughtered in Cairo carried pulmonary infections. Methodology: Five hundred lung tissues of slaughtered camels were examined and 100 samples suspected for pulmonary infection were subjected to microbial identification and histopathology. Results: A total of 70 lung tissues revealed 97 bacterial isolates of 8 species, including Staphylococcus aureus (37.14%), Escherichia coli (27.14%), Klebsiella pneumoniae (26.71%), Bacillus spp. (25.72%), Streptococcus pyogenes (10%), Corynebacterium spp. (8.85 %), Pasteurella spp. (2.85%), and Arcanobacterium pyogenes (1.4%). Some of these species were earlier reported to be associated with pulmonary infection. Histopathology revealed different types of pneumonia in 50% of the investigated lungs. Conclusions: A considerable number of apparently healthy camels carry pathogenic agents in their lower respiratory tracts. Immunosuppression and stressful conditions might influence these pathogens to induce respiratory diseases in camels. Thus, the infected camels might act as reservoir of these infections agents. If adequate care is not taken, this might be a threat to abattoir workers and may spread infections to humans.

Objectives Microbes can contaminate foodstuffs resulting in foodborne illnesses. Investigating microbial hazards in foods at the point of sale with rapid tools is required to avoid foodborne illness outbreaks. The current study aimed to identify the microbial hazards in food samples collected from retail shops at sale points using MALDI-TOF MS. Results Food samples were collected from stores and supermarkets in four Delta cities (Tanta, Kutour, Kafr-Elzayat and Benha). Analysis of 178 samples of fish, meat and dairy products revealed 20 different bacterial species. 44.76% of isolates were identified as E. coli, 17.44% were identified as Enterobacter spp., and E. cloacae was predominant. 12.2% were identified as Citrobacter spp., and C. braakii was predominant, and 8.7% were identified as Klebsiella spp., and K. pneumoniae was predominant. Moreover, eight Proteus mirabilis, six Morganella morganii, five Staphylococcus hominis, three Serratia marcescens, two Pseudomonas aeruginosa, one Salmonella typhimurium and one Enterococcus faecalis were detected. Foodstuffs not only be contaminated during production and processing but also during storage and transport. Identification of harmful human pathogens in foodstuffs is alarming and consider threatening to public health. Identification of microbiological hazards in foods using MALDI-TOF MS provides an efficient tool for identifying foodborne pathogens.

City, which potentially affect and deteriorate its quality. To study the impact of these effluents on aquatic environment of the Rosetta branch, a total of 108 water samples and 36 fish samples were collected during the spring and autumn 2010 from 9 different regions along the branch at Kafr El-Zayat industrial area. Chemical analyses of water samples showed seasonal variation of pH, Pb, Cd, and NH3 values. Cu concentrations in the water were below the maximum permissible limit, however, Pb, Cd, Hg, P, NH3, and S exceeded the permissible limit. The distribution of these parameters at the area under investigations are strongly affected by the industrial effluents produced from El-Mobidat, El-Malyia and Salt and Soda companies which directly discharge industrial effluents at this area without any treatment. The presence of high levels of Pb, Hg, NH3, and S in the fish muscles were in relation to water pollution in the studied area. The bacteriological analyses showed that TBC ranged from 1.9 x10 3 to 5×10 5 cfu/ml for water and from 3×10 5 to 5×10 5 cfu/g for fish flesh. Importantly, the water and fish samples tested were positive for Salmonella and negative for E. Coli. In conclusion, the results demonstrate that the Nile River at Kafr El-Zayat industrial area is heavily polluted and consequently harmful effects to the aquatic environment and to the quality of the water are established. So, treatment and safe disposal of different industrial wastes is recommended.

A B S T R A C TThe histo and clinicopathological effect of MonoSodium Glutamate (food enhancer) and Sodium MetaBisulfite (food preservatives) on different tissues and organs of male Albino rats were investigated. Eighty male Albino rats (150-180 gm) were divided into 5 groups: control group and 4 groups administrated 30 and 60 mg MSG /kg b.wt; 260 and 520 mg SMB /kg b.wt for 12 weeks per os. Rats were sacrificed at 2, 4, 8 and 12 weeks from beginning the experiment. Significant decrease in Hb concentration, PCV, MCV and MCH; and significant increase in RBCs, leukogram, platelet counts, GPT, GOT, BUN, creatinine and total protein were observed in rats administred 30 and 60 mg MSG /kg b.wt. Histopathologically, mild changes were observed in liver, kidney, heart, stomach and intestine. Multifocally, marked degenerative and necrotic changes were seen in the lining epithelium of the seminiferous tubules and neurons particularly in high doses after 8 and 12 weeks post MSG administration. On the other hand, administration of SMB by a dose 260 and 520 mg/kg b.wt resulted in significant increase in Hb, MCH, MCHC, Platelets, total leukocytic counts, GPT, GOT, albumin, BUN and creatinine values. Microscopically, hyperplasia of the biliary epithelium, lymphoid depletion of white pulpe of the spleen and mild degenerative changes in the lining epithelium of the seminiferous tubules, neurons and cardiac muscle were detected. Moderate changes were seen in the renal tissue characterized by degenerative changes in the endothelial cells of glomeruli and renal tubular epithelium with desquamation of the lining epithelial cells and presence of hyaline casts in the lumen. Multifocally, necrotic gastroenteritis with heavy leukocytic infiltration in the lamina propria of the stomach and intestine. In conclusion, the addition of MSG resulted in marked changes in brain and testes while, SMB lead to marked changes in gastrointestinal tract and brain. These changes are dose and time independent in MSG and dose independent only in SMB.

In this study, the antioxidant and antibacterial effect of Marjoram and Cumin oils (0.2%&0.3%Vol/W) of each and Mixture from both oils (0.2% Vol/W) were investigated in refrigerated fresh minced meat. Both oils used had considerable effectiveness in decreasing Aerobic Plate Count (APC), Coliform Count and Staphylococci Count as well as chemical indices as pH, Total Volatile Nitrogen (TVN) and Thio Barbituric Acid (TBA) values. Meanwhile, these values decrease as the concentration of the oil increases with highly significant differences (P<0.05) between these different oils. Marjoram oil (0.3% Vol/W) gives the best effectiveness with a significant advantage in extend shelf life of refrigerated minced meat to 7 days compared to control group 4 days. Consequently, essential oils can play an important role as antimicrobial agent in refrigerated minced meat and potentially it might be used as a natural preservative ingredient for longer periods without the need to use hazardous preservatives in food industry, but Marjoram oil is the best one.

M eat products are the most palatable of highly nutritive value foods for human being as they are important sources for protein, fat, essential amino acids, minerals, vitamins and other nutrients (Biesalski, 2005). On the other hand, they are considered as an ideal culture medium for growth of many organisms because of the high moisture, the high percentage of nitrogenous compounds, plentiful supply of minerals, some fermentable carbohydrates (glycogen) and of a favorable pH for most microorganisms (Alahakoon et al., 2015). Moulds are common inhabitants of soil, water and may be dispersed through the air and water and by the activities of small animals, particularly insects (Rawat, 2015). Mould gaining access into meat product from meat, spices, and other ingredients, from environment, equipment, and handlers during processing affect the status of the products (Morshdy et al., 2015). Contamination of meat products

One hundred and twenty random samples of meat products from different supermarkets in El-Gharbia governorate including minced meat, beef burger, sausage, luncheon (30 samples of each) were collected. C. perfringenswas detected in meat products with an incidence 15%. The incidence of C.perfringens in minced meat, sausage, beefburger and luncheon was 16.67%, 23.33%, 16.67% and 3.33%, respectively. Typing of C.perfringens isolates revealed that the incidences of toxigenic and non-toxigenic strains were 83.33% and 16.67%, respectively. Typing of toxigenic strains of C.perfringens revealed that all isolates were type (A). Polymerase chain reaction (PCR) was applied for detection of toxin genes and enterotoxin of C.perfringens. All tested isolates were positive for alpha toxin gene with amplified PCR product of 402 bp and were cpe negative. Public health importance of C.perfringens isolates was discussed.

This study was conducted to evaluate chemical, bacterial and sensory characteristics of some novel fish paste products. Thirty samples of Salmon, Herring and Anchovy pastes were collected from different markets in Gharbia, Egypt. Proximate composition of fish pastes for crude protein, total lipids, moisture, ash, and salt percentages revealed high protein (42.66 to 57.55%) content. The changes in pH, TMA, TVB-N and TBA remained under the limit for edibility. The total aerobic and staphylococcal counts were within the range of specified microbiological limits for fish and fishery products; however, TAC values in some of Salmon and Anchovy paste samples were 6.62 and 7.72 log cfu/g respectively, and do not meet the microbial specification. Total anaerobic and halophilic counts were in range of >3->5 log cfu/g. The Enterobacteriaceae and coliform counts were at the range of <2->3 log cfu/g. The total Bacillus count for Salmon paste (4.38 log cfu/gm) was higher than those of Herring (3.31 log cfu/g) and Anchovy (2.26 log cfu/g) paste samples. Furthermore, B. cereus, which is a major food borne pathogen, was isolated from 30% of Herring paste samples; while other investigated pathogens such as C. perfrengns, E. coli, Salmonellae, Shigellae, Pseudomonas aeruginosa and S.aureus were not detected. According to sensory analyses, fish paste samples had very good and good scores in terms of taste, flavor, color, texture and overall acceptability. However, the sensorial scores of Herring paste color decreased to average quality. The study concluded that fish pastes have acceptable chemical and sensory quality. However, they may consider high-risk for microbial hazards, so, special attention should be taken from competent authorities and food business operators.