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.

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The present investigation was carried out to study the effect of seed treatments of lupine plants (cv.Giza 2) with chemical inducers Bion (5mM), salicylic acid (5mM) and saccharin (3mM) as well as Paenibacillus polymyxa and Trichoderma harzianum as biotic inducers on the infection with Rhizoctonia solani and Fusarium oxysporum f. sp. lupini under greenhouse and field conditions. Under greenhouse condition (Agricultural Research Centre, Giza) all treatments significantly reduced the percentages of pre-and postemergence damping-off compared with the untreated control, the highest percentage of survived plants was achieved 92% by Bion and T. harzianum as well as fungicide Rizolex-T followed by salicylic acid and P. polymyxa as 88%. On the other hand, all treatments decrease significantly the incidence and severity of wilt, also increased the percentage of survived plants compared with untreated control. Under field conditions at Giza and Ismailia Agricultural Research Stations (Giza and Ismailia governorates) during winter season 2016-2017, all the treatments decreased the percentage of preand post-emergence damping-off as well as the percentage of wilted plants and increased the percentage of survived plants compared with untreated control in two locations. At Giza research station, the highest percentages of survived plants were recorded with Rizolex-T followed by Bion, P. polymyxa, and salicylic acid. While at Ismailia, the highest percentage of survived plants were recorded with Rizolex-T followed by Bion, P. polymyxa, T. harzianum, and salicylic acid. Meantime, these treatments improved growth parameters i.e. plant height, number of pods/plant, the weight of seeds /plant and the weight of one hundred seed. The higher increase in seed yield (ton /feddan) was obtained with Rizolex-T and Bion treatments followed by Salicylic acid, P. polymyxa, and T. harzianum at two locations. Activities of peroxidase (PO), polyphenol oxidase (PPO) enzymes and phenol content were determined. Bion treatment showed the highest increase in PO and PPO activity, and total phenols followed by salicylic acid and P. polymyxa treatments in the presence of R. solani or F. oxysporum. f. sp. lupini.

Aflatoxins are carcinogenic and toxic metabolites produced by a variety of molds. Aflatoxin M1 (AFM1) accumulates in animal livers and it is excreted in milk, which can be consumed by human. The present study was undertaken aiming at examining the dairy milk products for their any contamination of AFM1 in Alexandria local market, Egypt, as well as conducting trials for elimination of AFM1 contamination by using ozone gas and gamma radiation. Levels of AFM1 contamination (0.001 to 0.06) were ranged from in examined milk and dairy products. The maximum levels were contamination in raw and pasteurized milk while minimum levels were detected in infant milk. The result indicated that yoghurt processing decreases or even eliminates the presence of AFM1, which may be attributed to some factors such as low pH, formation of organic acids or other fermented by-products. Treatment of contaminated liquid milk by ozone gas resulted in a decrease or even loss in the contents of AFM1. However, ozone treatment for 10 minutes was the effective interval for complete elimination of contamination, but resulted in coagulates milk protein and changed the odor. Thus, it can be stated that ozone gas was a non-convenient method for complete detoxification of milk and dairy products. Treatment by gamma radiation (with a dose of 10 kGy) was found to be more suitable as a detoxification procedure than ozone treatment as there were no change in properties of milk upon treatment.

Soft cheese made from buffaloes milk mixed with camel milk at different concentrations (90, 80, 70, 60 %) and (10, 20, 30, 40 %) respectively, the soft cheese (control and their treatments) were stored for 60 days at 4 0 C. The chemical composition, microbiological and organoleptic properties were determined for all soft cheese samples during storage periods (fresh, 30, 45 and 60 days). The chemical compositions results showed that the values of total solids, fat, total protein and ash were increased with increasing the amount of camel milk, while salt was decreased during storage periods. The microbiological results revealed that camel raw milk was contained 13X 10 6 , 12X 10 4 , 13X10 2 , 1X10 4 and 3X10 3 cfu/ ml for total bacterial count (T.B.C), total coliform (T.C.), faecal coliform (F.C.), total fungi (T.F.) and lactic acid bacteria (L.A.B) respectively. Yeasts E. coli, Listeria monocytogenes Staph. aureus and Salmonella were not detected in raw camel milk. Buffaloes' milk were contained 8X10 5 , 3X10 4 , 6X10 2 , 4X10 4 and 1X10 2 cfu/ml for T.B.C, T.C, F.C, T.F and L.A.B respectively, E. coli, Staph aureus, L. monocytogenes and Campylobacter were detected while yeasts and Salmonella not detected. The different concentrations (20, 30, 40 %) of camel milk induced completely elimination of E. coli, Staph. aureus, L. monocytogenes and fungi after 30 days of refrigerator (4 ⁰ C) storage while concentration of 10 % camel milk induced completely elimination of Staph. aureus and fungi after 60 days of refrigerator storage. On the other hand 100 % buffaloes milk cheese as a control was contaminated with E. coli, Staph aureus and L. monocytogenes during storage periods, total fungi was increased during storage periods with presence of different types of fungi especially after 60 days of refrigerator (4 ⁰ C) storage.