One hundred and fifty random samples of soft cheeses represented by Domiati, Kareish and Tallaga (50 samples each) were collected from different local retails, dairy shops and street vendors in Assiut city, Egypt, for microbiological evaluation. Aerobic bacteria were enumerated with average count values of 4.2×10 4 , 2.6×10 5 and 6.1×10 4 cfu/g in Domiati, Kareish and Tallaga cheese, respectively. Coliforms were detected with average count values of 8.5X10 2 , 3.3X10 3 and 2.0X10 3 cfu/g in Domiati, Kareish and Tallaga cheese, respectively. Fecal coliforms were detected with average count values of 5.3x10 2 , 9.7x10 2 and 8.4x10 2 cfu/g in Domiati, Kareish and Tallaga cheese, respectively. Isolation of E. coli in 32, 50 and 42 % samples that were examined with average count values of 3.0X10 2 , 4.0X10 2 and 4.4X10 2 cfu/g in Domiati, Kareish and Tallaga cheese, respectively. Isolation of Staph. aureus in 74, 72 and 64 % samples that were examined with average count values of 1.8x10 3 , 1.7x10 3 and 8.7x10 2 cfu/g in Domiati, Kareish and Tallaga cheese, respectively. Anaerobic bacteria were found in 46, 66 and 54% in Domiati, Kareish and Tallaga cheese samples, respectively. Yeasts and molds were present with average count values of 2.3x10 2 , 5.4x10 2 and 8.2x10 2 cfu/g and 3.8x10 2 , 4.1x10 2 and 3.9x10 2 cfu/g in Domiati, Kareish and Tallaga cheese, respectively. The results reflect the poor general hygiene conditions during production and storage which call for more restriction and preventive measures in milk herds, milk production and dairy factories in respect to quality control, sanitation and health care.

A mixture of amphoteric surfactants with antimicrobial properties, C31G, was evaluated as a teat dip by a modified excised teat model. The model was modified to avoid misinterpretation of results from indigenous bacterial microflora on teats. In three experiments, bacterial numbers recovered from teats dipped in .75, 1.5, and 3.0% solutions of C31G were compared with bacteria recovered from undipped teats (negative controls) and teats dipped with 1.0% iodophor (an effective teat dip). Mean log reductions of teat end concentrations of Staphylococcus, aureus, Streptococcus fecalis, and Escherichia coli were determined in each experiment. Efficacy was greatest for the 3.0% solution of C31G with mean log reductions (Log reduction = Log 10 of controls - Log 10 of dipped teats) 3.53 for Staphylococcus aureus, 2.89 for Streptococcus fecalis, and 3.16 for Escherichia coli. Iodophor (1%) yielded mean log reductions of 3.26 for Staphylococcus aureus, 2.16 for Streptococcus fecalis, and 2.83 for Escherichia coli. For all three organisms, number of viable organisms decreased with increasing concentrations of C31G. The efficacy of C31G should be evaluated in vivo.

Eggs continue to be significant in terms of the world economy and human nutrition and routine non-therapeutic antimicrobial use and overcrowding in animal farming may facilitate the propagation of Methicillin-Resistant Staphylococcus aureus (MRSA). The aim of this study was to estimate the prevalence of MR Staphylococcus aureus (MRSA) in table eggs production. Three hundred and fifty eggs represent 35 samples from balady egg and 35 sample from poultry farm egg (each sample 5 egg) were tested for isolation of Staphylococcus aureus. These findings are important for local risk assessments concerning possible human foodborne infections via cross-contamination of eggs. S. aureus was isolated from balady and poultry farm egg shell in percentage of 57.1 and 80 %, also S. aureus could be isolated from the content of balady and poultry farm egg in percentages of 74.4 and 85.8 %, respectively. In addition, S. aureus was identified by the coagulase test and our findings showed that 37.1 and 51.4% of examined samples of balady and poultry farm, respectively were coagulase positive S. aureus. Notably, 34.3% and 48.6% of coagulase positive S. aureus isolates were isolated from balady and poultry farm egg contents, respectively. The results revealed that the incidence of coagulase negative staphylococci on examined balady egg shell and contents were 20 and 40%, respectively. Coagulase negative staphylococci was isolated in a percentage of 10 (28.6%) and 13 )37.1%) from examined poultry farms egg shells and contents. Identification mecA gene carriage, hence MRSA, using polymerase chain reaction (PCR) revealed that 3 from 10 samples were positive for mecA by using (PCR) in percentage of (30%). Risk of egg borne disease strongly increases because of unhygienic conditions of egg production and improper practices of egg handling, including also storage times and temperatures. If all the necessary precautions are not taken during the poultry production, marketing and processing chains in that case poultry meat and eggs can be contaminated by infectious agents that are harmful to humans.

C heese is considered a rich source of essential nutrients such as protein, vitamins, minerals, short chain fatty acids and some trans fatty acids; it plays an important role in human nutrition in many parts of the world (Khorshidian et al., 2018), but is also prone to contamination by different harmful bacteria; thus the world intended to use preservatives as a critical step in cheese making (Mena and Pamela, 2020).Several studies have been conducted on many plant-derived essential oils (EO) used to prevent pathogenic bacteria from causing significant human diseases (Basuny et al., 2022), these essential oils are environmentally friendly and bio friendly with antioxidants properties and antibacterial properties extend the shelf life and safety of food (Ekpo et al., 2019).One of the most important oils is Moringa oleifera, which is a good source of antioxidants and has many uses, including a natural food supplement and preservative due research Article Abstract | Cheese's shelf life may be shortened by pathogenic and spoilage bacteria, which are prone to contaminating food. This suggests that bio-preservatives may be used during the cheese-making process. So, this research was done to determine how well moringa oil (MO) and its nano emulsion (Nano-MO) work on some food poisoning bacteria inoculated into white cheese in vitro and in vivo. Prepared (Nano-MO) had the Z-average diameter of 76.04±51.13 nm and polydispersity index (PDI) of 0.319. The spherical shape of the generated nano-emulsion was revealed by Transmission Electron Microscope (TEM) and the flow of active functional groups was clarified by Fourier-transform infrared spectroscopy (FTIR). Antibacterial activity of MO and Nano-MO was assessed against reference bacterial strains by using agar well diffusion method. The minimum inhibitory concentration (MIC) of MO and Nano-MO was 3% and 2%, on Listerea monocytogenes, Staphylococcus aureus, Salmonella typhi and E. coli bacteria, respectively. While, in inoculation of MO and Nano-MO in cheese complete reduction of examined bacteria was recorded at 3 rd week of storage except for L. monocytogenes Nano-MO killed it at 2 nd week. Overall acceptability (OAA) investigations showed better results of Nano-MO than MO. Nano-MO showed a great antibacterial property against different pathogenic bacteria without any effect on the palatability of cheese which make it an excellent choice as a bio preservative.

Self-management is recognized as an effective approach for managing heart failure as it is associated with a variety of positive patient outcomes including improved quality of life, lower mortality rate, decrease hospitalizations, and health care costs as well. This study aimed to evaluate outcome of conducting self-management educational sessions on quality of life among patients with chronic heart failure. Method: A quasi experimental research design was utilized to conduct this study. A purposeful sample technique was used to select the study sample. Data collection tools: Two tools were used in this study: First tool consisted of 2 parts; Part I: Patient's Demographic and Medical Data. Part II: Self-care of Heart Failure Index. Second tool was The RAND 36-Items Health Survey; also called 36-item Short Form Health Survey (SF-36). It was used to assess quality of life for the patients with chronic heart failure. Results: highly statistically significant differences were fund regarding the self-care behaviors among the studied patients before and after the implementation of the self-management educational sessions with P < 0.001. As well, there was a highly statistically significant relation between quality of life and conducting the educational sessions about self-management. Conclusion: This study concluded that, self-management had highly statistically significant effect on improving self-care behaviors and promoting the patient's quality of life but with no statistical significance. Recommendation: The current study recommended that, self-management educational sessions could be helpful for patients with chronic heart failure to improve their quality of life. So, it is important to be included in the routine inpatient discharge plan.

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Dairy products samples were contaminated with variable amounts of heavy metals. Drinking water used to mix infant powdered formula may add cadmium and lead significantly to the concentrations in the ready-made products. The presence of heavy metals in human's diet even in low level, can lead to presence of these metals in human's body by considerable concentration. Metals that cannot be metabolized (as cadmium and lead), persisted in the body and exerted their toxic effect by combining with one or more reactive group essential for normal physiological function and cellular disturbance or clinical manifestations may be appeared. Hence, seventy random samples of some dried milk products (infant powdered milk based formulae) were collected from different markets and pharmacies in Assiut Governorate, Egypt. These samples were collected in their original containers and packets, and transported to the laboratory for estimation of lead (pb), cadmium (cd) and selenium (se) levels. The digest, blanks and standard solutions were aspirated by Atomic Absorption Spectrophotometer (VARIAN, model AA240 FS, Australia). The percentage of positive samples for lead, cadmium and selenium was 60, 51.4 and 100%, respectively, in the first type and 48.6, 40 and 100%, respectively, in the second type. The results of positive samples that exceeded the MPL for lead, cadmium and selenium showed in the first type 76.2, 72.2 and 17.1%, respectively, and in the second type 82.4, 57.1 and 2.9%, respectively. The values of the quantities measured weekly (EWI) for lead, cadmium and selenium were in the first type according to the averages 7.546, 4.312 and 0.973 mg / kg of body weight, respectively, while the second type was 3.675, 1.652 and 0.553 mg / kg of body weight.

The purpose of this study was to determine the molecular characterization of some pathogenic bacteria isolated from commercial and small producers mayonnaise sold in restaurants and supermarkets in Assiut governorate. In the present study, the samples were analyzed for the presence of Salmonella spp., listeria spp. and staphylococcus aureus and according to microbiological analysis, Salmonella spp., listeria monocytogenes and staph. aureus were detected in 3 of 40 (7.5%), 3 of 40 (7.5%) and 7 of 40 (17.5%) of examined samples of small producers mayonnaise, respectively. The examined samples of commercial mayonnaise were free from salmonella spp. and listeria spp. but staph. aureus could be detected in 2 samples in a percentage of 5%. The presumptive isolates were further confirmed by PCR using specific primers of Salmonella invA isolates, L. monocytogenes 16S rRNA gene and Staph. aureus clfA gene and serotyping of Salmonella. These results indicated that small producers mayonnaise samples may contain pathogenic bacteria and thereby represent a risk to the consumers in regard to foodborne diseases. Thus, it is essential to include the effective hygiene practices as an important safety measure in the production of small producers mayonnaise. Bacterial loads were detected in mayonnaise including hazardous bacteria in spite of a high acidity of the product. This high light the importance of improving production situations and hygienic status in ready to eat foods establishments.