Aim:This study aimed to detect Salmonella species found as contaminants in chicken carcass (thigh, breast, wings, liver, and gizzard).Materials and Methods:A total of 75 chicken samples including thigh, breast, wings, liver, and gizzard (15 of each) were collected from different markets in Sohag city for detection of Salmonella species by culture methods, biochemical tests, serology, and polymerase chain reaction.Results:The overall incidence of Salmonella contamination of 75 examined samples was found to be 6.6% with the higher percentage of Salmonella being isolated from liver samples (13.3%) followed by thigh, wings, gizzard (6.6%) while breast show negative result.Conclusion:Results in this study indicate that contamination of chicken carcass with Salmonella needs strict hygienic measures to prevent their transmission to human.

Background and Aim: Antimicrobial-resistant Streptococcus species causes several diseases in humans with infection recurrence in some cases. Handling of food under unhygienic conditions resulted in transmission of pathogens to food leading to risks for consumers' health. This work studies the possible role of humans in transmission of human pathogens to food products. In this study, we focused on the presence of antimicrobial resistance Streptococcus pyogenes, Streptococcus mitis, and Streptococcus pneumoniae found in respiratory patients and in some meat products. We detected the risk factors for patient's infection and examined the antibacterial effect of oregano oil nanoemulsion (ONE) at different concentrations against the multi-drug resistance strains of streptococci. Materials and Methods: Microbiological culture and polymerase chain reaction were used to identify S. pyogenes, S. mitis, and S. pneumoniae in 120 throat swab samples and 200 meat products. The disk diffusion method was used for investigating the prevalence of resistance against 10 antimicrobials that are commonly used in the treatment of humans and animals. ONE at four concentrations (0.5%, 1.0%, 2.0%, and 3.0%) with an average particle size of 45.4 nm was identified using transmission electron microscopy. The effect of ONE on Streptococcus species isolates was examined using the well diffusion method. Risk factors for human infection were detected using statistical analysis. Results: S. pyogenes, S. mitis, and S. pneumoniae were detected in 14 (11.7%), 9 (7.5%), and 7 (5.8%), respectively, of 120 throat swabs of patients. These bacteria were also detected in 11 (5.5%), 8 (4%), and 6 (3%), respectively, of 200 meat products samples. Beef luncheon had the highest infection rate for the three species of streptococci. The majority of these isolates showed resistance to antimicrobials such as tetracycline and amoxicillin/clavulanic acid. ONE had an inhibitory effect on the growth of S. pyogenes, S. mitis, and S. pneumoniae, and its effect was significantly increased at a high concentration (3%), with a mean inhibition zone of 36.45±0.302 mm. Very young and old patients, those with chronic diseases, and those exposed to the infection several times were most susceptible to infection. Conclusion: ONE may be used as a therapeutic agent at safe and specific doses, and also in the food industry, to prevent the spoilage of food and protect human health.

This work aimed to detect Toxoplasma gondii (T. gondii) and factors associated with infection in aborted women and meat of some slaughtered ruminants in Sohag city as a source of human infection. Ninety blood samples and 90 placenta tissue were collected from aborted women admitted to governmental hospitals in Sohag city. Animals' samples included 96 meat samples (48 sheep and 48 cattle) slaughtered in Sohag city abattoir. ELISA and n PCR (Nested Polymerase Chain Reaction) were used to detect T. gondii infection in aborted women samples. Data was collected from aborted women through a standard form. While Latex agglutination test and microscopical examination were used in meat samples examination. Also, mice inoculation was used to evaluate the effect of meat freezing on the viability of T. gondii. Results indicated that 35.6% of aborted women serum represented positive results with ELISA and the majority possesses IgG (30%), 3.33% had IgM and 2.22% had both IgM and IgG. n PCR was used for detection of T. gondii in blood and placenta tissue of seropositve cases; T. gondii was detected in four and 25 of blood and placenta tissue of aborted women, respectively. Owing to factors associated with infection; aborted women from rural communities, those eating undercooked meat and who ignore periodical hand washing more susceptible to infection (P <0.01). 45.8% and 31.3% of sheep and cattle meat (mutton and beef) were positive for T. gondii, respectively. Viability of T. gondii was lost after meat freezing at-20ºC for ten days. Strict implementation of supervision plan to eliminated infection in animals, food and human is important for preventing the risk of zoonotic transmission and human infection with T. gondii.

Contamination of meat and meat products with pathogenic and spoilage microorganisms is one of the most important challenges facing the meat industry that results in a range of human health problems and economic losses. This work aimed to identify the occurrence of Pseudomonas spp. especially Pseudomonas aeruginosa (P. aeruginosa) in some processed and ready-to-eat meat products in Sohag governorate. A total of 200 random meat product samples; minced beef meat, luncheon, burger, and sausage (50 of each) were purchased from different markets in Sohag governorate, Egypt over a period of 12 months from November 2020 to October 2021. Pseudomonas spp. was suspected in 32 (15%) of the meat products examined samples using the colony morphology on Cetrimide agar, represented as follows; 30%, 18%, 6%, and 10% in minced beef meat, luncheon burger, and sausage, respectively. Using the morphological and biochemical methods, P. aeruginosa was suspected in 12 isolates (37.5%) with an incidence of 12/200 (6%) of the total examined samples. The PCR results revealed that only 8/12 (66.7%) of the suspected isolates encoded the 16S rDNA gene of P. aeruginosa with an incidence of 4% of the total examined samples, 4 (50%) of which were detected in the minced beef meat samples, 2 (25%) in the sausage samples while in the luncheon and burger P. aeruginosa was identified in only 1 sample (12.5%) for each.

Fish accumulates substantial amounts of metals in their tissues especially muscles and thus, consider one of major dietary sources of these metals for humans. The objective of the present study is to determine the concentration of lead and cadmium levels in flesh of some imported salted canned fish (Sardine, Salmon and Anchovies) by Atomic Absorption Spectrophotometer with Graphite furnace. Fourty five imported canned salted fish were collected from different supermarkets in Sohag city produce during 2014. Samples were divided into three groups (15 for each) according to the geographic areas of production (G1 from Thailand, G2 from Morocco and G3 from Spain). Each group was subdivided into three (5 each) subgroup (Sardine, Salmon and Anchovies). Our results revealed that lead mean± SE (wet weight) levels were 2.495± 0.013, 2.320±0.010, 0.271±0.047 ppm in sardine, 0.298±0.158, 0.452±0.127 ppm and 0.275±0.132 in salmon and 6.939±2.370, 2.060±0.061 and 2.691±0.473 ppm in anchovies flesh in G1, G2 and G3 respectively. For cadmium mean levels±SE (wet weight) were 0.063±0.011, 0.098±0.025 and 0.066±0.021 in sardine flesh, 0.037±0.009, 0.053±0.010 and 0.061±0.020 in salmon flesh and 1.007±0.093, 0.464±0.055 and 1.908±0.540 in Anchovies ppm, in G1, G2 and G3 respectively. According to data presented in this study, it can be concluded that lead levels in flesh of salted canned fish collected from Sohag city were above the Egyptian Organization for Standardization and Quality Control EOSQC. (1993) recommended limit in sardine and anchovies and below this limit in salmon. Cadmium values were below the established values in all samples except G2 of anchovies. It recommended that more research and assessments of seafood quality is needed to provide more data and help safeguard the health of consumers.

This study detected the presence of antimicrobial resistance L. monocytogenes in meat and poultry products as minced meat, luncheon, and frozen chicken fillet sold in Sohag city markets. Also, study the effect of two essential oils (EOs) like clove and thyme on the isolated strains of L. monocytogenes. Bacteriological culture and PCR were used for L. monocytogenes identification in 195 meat and poultry products samples such as minced meat, luncheon, and frozen chicken fillet (65 each). Fourteen antimicrobials were tested against L. monocytogenes using disk diffusion method. Clove and thyme EOs were used at nine concentrations (100%,

In the present study three natural plant oils (Clove, Cumin and Garlic oils) were used to study their effect on different isolated mold spp. that isolated from 100 samples of meat products (25 of each of beef luncheon, frozen minced meat, frozen sausage and basterma) which was collected from supermarkets of different sanitation levels in Qena Governorate. The isolated mold were (A. niger, A. flavus, A. terreus, A.carenus, A.ocraceous, A.versicolour, Cladosporiummuscae, Penicilliumcryzogenum and Rhizopus). The obtained results showed that A. niger was not affected by any of oils used in this investigation. A.Versicolour was affected only by Clove and Cumin oils mixture. A. flavus was inhibited by clove oil and mixtures of oils containing clove oil. While, A. carenus was inhibited by all oils except the Garlic oil. Also A. ocraceous was inhibited by all oils except the mixture of Cumin with Garlic oils. In conclusion, we recommended that using of Clove oil alone or mixed with Cumin oil in meat product processing as a way to prevent the growth of most molds and consequently we can avoid it's public health hazards and economic losses.

Aeromonas spp. is one of the emerging foodborne pathogens that gained importance during the last decades because of its zoonotic potential and as one of the specific spoilage organisms in seafood products. Agar well-diffusion assay revealed that cinnamon EO-Trans Cinnamaldehyde-(TC) and garlic Eos (GEO) showed the highest zone of inhibition against Aeromonas strains 18 mm for each at 0.5 % followed by thyme EO (TEO) (12 mm). While Clove EO (CEO) and onion EO (OEO) didn't inhibit the growth of Aeromonas spp. Resazurin microtiter plate assay indicated that the MIC values were 3.125 mg/ml for GEO, 6.25 mg/ml for TC, 12.5 mg/ml for CEO, 50 mg/ml for TEO, and 75 mg/ml for OEO. The application of cinnamon, clove, garlic, thyme, and onion Eos against Aeromonas spp. on tilapia fish fillets stored at 4 o C showed that among the low concentration of Eos (25 mg/ml), cinnamon and clove Eos showed a significant reduction in Aeromonas counts. Also, the higher concentration of CEO (25 mg/ml) caused a significant reduction rate. Counts of A. hydrophila in tilapia fish fillets of Eos treated samples were significantly different compared to the initial counts. EOS showed a significant reduction in the PH value of fish fillets except for the lower concentrations of TEO & OEO (alpha =0.052, P>0.05). A shelf-life extension of 2-3 days was achieved with essential oils treatment. They could be recommended as natural antimicrobial control of A. hydrophila in fish fillets.