This study was conducted to determine the acrylamide levels in selected heat-treated food items, commercially determine foods from the Egyptian market As with some home-prepared foods as part of the traditional ways of food preparation to study the impact of the temperature and time on formation of acrylamide which classified as a Group 2A carcinogen by the International Agency for Research on Cancer that affect the human nervous system. Acrylamide levels were determined in around 70 food samples using liquid chromatography coupled to U.V spectrometric detection LC-UV and the results were expressed in μg kg-1. The food items were also subjected to the relevant high-temperature>120°C or contain high carbohydrates and asparagines as well as those exposed during the processing to high temperatures. The investigated samples included cereal productssnack, rice, pasta noodles, tuberssweet potato, nuts almonds, pine nuts and chestnut & legume, vegetables potatoes, onion,dried fruitsraisins, dates& prunes,,sauces and beverages coffee, cocoa. Roasting and frying experiments under different process conditions were done on potatoes, sweet potato, pasta, rice, corn and noodles which represents a different preparation ways showed that acrylamide increases with the length of exposure to heat; surface color browning as an indicator of acrylamide levels in some foods; and that time has a much stronger effect on acrylamide formation than temperature. The obtained results showed that the acrylamide content ranged from < 11-1845 g/kg. Highest acrylamide concentrations were found in roasted nuts, while only moderate acrylamide contents were found in dried fruits and roasted bakery product. While the lowest value were in fried sweet and bean flafel.

The main objective of this study was to evaluate aflatoxin (AFs) removal ability of probiotic bacteria. Two hundred and seventy one-day-old (Ross 308) broiler chicks were randomly distributed among nine groups. The dietary treatments were: 1 control; 2&3 artificially contaminated diets with 0.5&1mg of AFs, respectively; 4&5 received oral gavages anaerobic caecal culture (probiotic). 6, 7, 8&9 AFscontaminated diets plus probiotic feed additive (AFS-PB). The criteria of evaluation included body weight gain (BWG), Feed consumption (FC), and feed conversion ratio (FCR). The toxic effects of aflatoxins were apparently in groups received AFs contaminated diet which showed significantly lower BWG and FC and impaired FCR compared with control diet. Such effects overcome by adding probiotic bacteria to aflatoxin treated groups. On the other hand, AFs treated group showed significant increased in serum liver function enzymes (alanine aminotransferase (ALT), aspartate aminotransferase (AST)), urea and creatinine levels. The intakes of probiotic bacteria significantly alleviated the elevation of ALT, AST, urea and creatinine levels. The results indicated the effect of probiotic as a potential protective agent against aflatoxin toxicity to decrease the risk of occurrence of liver and kidney dysfunction and occurrence of cancer and protect against both membrane and DNA damage.

A formula containing rice flour, powdered Nile Perch fish flour, turmeric and fine salt was extruded. Extrusion processing was used to produce a new value-added food with enhanced nutritional and sensory properties using single-screw extruder. Microbiological and nutritional quality assessment was performed for the snack food product. Whereas protein, essential amino acids are important for growth and the micro elements for the Iron and Zinc deficiency which are highly prevalent among young children in Egypt. Fish is excellent source of lipid that contains n-3 faty acids. Accurate ratios of Nile perch fish flour by 10 and 12.5% were used in formulae. The study of functional properties of the product had proved that the extruded product gained good characteristics (proper density, expansion ratio, breaking strength, taste and color) and was acceptable to feed by consumer. Obtained results proved that both fish flour ratios were proper; only use the proportion of 10% of the fish was better in terms of smell and taste as well as a chemical assessment was appropriate and results showed high proportion of protein to 20.6%. The total amino acids were 16.68 g/100g sample. The microbiological evaluations proved the validity of such products and free of pathogenic microbes such as Salmonella, Bacillus cereus, and Staphylococcus aureus. Macro elements such as calcium gave 1.93 g/100g sample while it was 0.89 g/100g sample for phosphorus and 22.5 ppm for iron; heavy metals did not exceed the allowable limits by Egyptian Standards Specifications2005. Finally results indicated that it is possible to produce a highly acceptable snack of high nutritional quality that could be useful in feeding programs to counteract anemia and malnutrition in under developed countries.

Effect of Egyptian Tafla on reducing the toxicity of aflatoxin was examined by adding different levels of Tafla to an aflatoxincontaminated diet fed to 30 growing male guinea pigs (average 133 gm). The animals divided into 5 groups equal in number and average body weight. Five diets were prepared uncontaminated diet (control), contaminated diet with aflatoxins Bt, B2, GI and G2 mixture (equals to 420 ppb aflatoxin B I), aflatoxins contaminated diet supplied with 1/2, 1 or 2% Tafla. Each of the 5 animal groups was fed with one diet only. The following measurement were recorded, daily feed intake, daily body weight gain, feed efficiency, aflatoxin intake (ppb). On the 17 th day of feeding period, three animals from each group were slaughtered. Blood samples were taken individually for biochemical study. Internal organs of each animal (liver, lung, kidney, heart and spleen) were clinically examined, weighed and samples for histopthological studies were taken. The obtained results revealed that comparing to the uncontaminated (control) diet, feeding aflatoxins B1, B2, GI and G2 mixture (equal to 420 ppb as BI) contaminated diet caused. Reduce in each of live body weight, body gain, feed intake and feed efficiency. Decrease in absolute weights of internal organs (significant only with liver and spleen) and significant increase in its relative weights. Decrease in serum total protein, ablumin and globulin, meanwhile an increase in serum total lipids, total cholesterol, creatinine, urea-N, uric acid and GOT, GPT and alkaline phosphatase activities. The differences were significant (P<0.05) except in serum albumin, and urea-N. Addition of 1 /2, I and 2% Tafla to the aflatoxins diet caused, minimize the losses in body weight and increased daily feed intake and prolonged the survival period of tested animals. Minimize the changes in blood serum components. Where the significant (P<0.05) decrease in serum globulin, cholesterol, and GOT, GPT and alkaline phosphatase activities become insignificant. However the hazard effect of aflatoxins ingestion was minimized by addition of Tafla (especially the 1 /2% level). The differences in serum creatinine and uric acid still significant comparing to the control diet. Minimized the hazard effect on liver and kidney functions. The 1 /2% level of Tafla was the highest efficient in detoxification of aflatoxins and reducing its toxicity.

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