Aim:The main objectives of this study were to determine the incidence of Sarcocystis sp. infection in cattle and buffalo carcasses slaughtered at El-Kharga abattoir, New Valley Governorate, Egypt.Materials and Methods:The slaughtered animals were daily inspected for Sarcocystis macrocysts through a year (2015). Macroscopic Sarcocystis was detected from a total of 2120 cattle and buffalo carcasses. In addition, 100 meat samples were collected from female cattle and buffalo (50 each) and were examined microscopically for sarcocystosis.Results:The overall incidence of Sarcocystis macrocyst among bovine carcasses was 159/2120 (7.5%). Total incidence in cattle was 149/2000 (7.45%), whereas it was 10/120 (8.33%) in buffalo carcasses. Concerning gender, the overall prevalence of Sarcocystis infection was 127/1790 (7.09%) in male and 32/330 (9.69%) in females bovine carcasses. The highest detection rate of Sarcocystis lesions was from the esophagus (76.3%) followed by throat muscles (35.3%), tongue (33.8%), and diaphragm muscles (18.71%). Macrocysts from cattle were identified to Sarcocystis hirsuta, whereas Sarcocystis fusiformis was identified from buffalo carcasses. By microscopic examination, 18 (36%) of 50 female cattle carcasses harbor Sarcocystis sp., whereas 11 (22%) of buffalo carcasses were harbored Sarcocystis microcysts.Conclusion:A high incidence of Sarcocystis infection was detected among slaughtered bovines in El-Kharga abattoir, Egypt. Sarcocystis macrocysts were a higher incidence in female elder animals macrocysts were identified to S. hirsuta in cattle and S. fusiformis in buffaloes. Sarcocystosis constitute a major cause of economic losses at El-Kharga abattoir. Beef meat may carry health risks to consumers.

Aim:The main objectives of this study were to determine the prevalence of fascioliasis infections in cattle and buffaloes, slaughtered in El-Kharga city slaughterhouse at New Valley Governorate.Materials and Methods:The slaughtered animals were daily inspected for liver fascioliasis allover 2016. Macroscopic fascioliasis was detected from a total of 2251 basing on animals specie, sex, season, and Fasciola spp. in addition to microscopic examination of blood, fecal samples which collected from female cattle and buffalo (50 each).Results:The total prevalence rate of Fasciola sp. infection occurs in the study area were about 695/2251 (30.88%) from the total cattle and bovine slaughtered carcasses. The incidence of fascioliasis was 4/12 (33.33%) and 678/2200 (30.82%) for females and males cattle carcasses, respectively, while the infection rate in buffalo carcasses was 1/4 (25.00%) and 12/35 (34.29%) for females and males buffalo carcasses, respectively.Conclusion:The moderate fasciolosis infection in cattle and buffaloes slaughtered at the municipal abattoir of El-Kharga, Egypt. The highest fascioliasis infection was recorded during winter and autumn. It constitutes a major cause of economic losses at El-Kharga abattoir and threat public health.

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Spirulina "Superfood" is the common name of blue-green microalgae, which have a spiral cellular structure belonging to two genera Spirulina and Arthrospira which consist of (55-70% dry weight) protein, (5-6%) lipid, carbohydrates, vitamins, minerals and pigments. According to FDA Spirulina is approved and safe to be employed as a food additive. Ten kg of fresh minced meat was purchased from different retail markets within Ismailia province, mixed thoroughly with common salt and divided into seven portions; control, 0.5%, 1%, 1.5%, 2%, 3% and 5% concentrations of added Spirulina platensis powder. About 500g from control and treated samples were formed into small meatballs, refrigerated at 4 o C and examined for sensory and bacteriological evaluation at (zero, 2, 3, 4, 6, 8 and 9 days) of storage. The results of this study showed that the addition of Spirulina platensis had an adverse effect on the colour of both raw and cooked meatball samples, but gave an acceptable smell. Consistency of raw meatball samples was acceptable at different concentrations of Spirulina platensis, while it was mildly affected in cooked meatball samples especially at 5% concentration. The Taste of cooked meatball samples was not affected by the addition of different concentrations of Spirulina platensis. The obtained results revealed that the addition Spirulina platensis has the ability to reduce the growth of total aerobic bacteria, Enterobacteriaceae spp. and Staphylococcus aureus.

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