T HE PRESENT study was undertaken to evaluate the addition of nano-chitosan to kareish cheese for improvement their characters, including odour, tastes, colors and mycological quality. Out of 40 samples of kareish cheese were obtainedr and mly from retail farmers and supermarkets from different district in Giza Governorate, all samples were contaminated with fungi; the mean count/g was (1×10 3 ±2.4). The most common isolated mould species were Aspergillus spp. which isolated from (80%) meanwhile; all samples were contaminated with different yeast species. The residues of AFM 1 were detected in 42 %, and theaccurate quantitative detection was observed in immunoaffinity column method than thin layer chromatography. The results revealed that the addition or coating with nano-chitosan (0.25% and 0.5%) before or after manufacturing of kareish cheese could cause their prolonged safe preservation as the nano-chitosan have the antimicrobial potential against several bacteria and fungi. Also, the colour, odour and taste of coated or added CSNPs cheeses were more accepted and palatable good characters were observed for a longer time of storage. Hence, it is anticipated that chitosan nanoparticles have the potential of becoming a powerful and safe natural antifungal agent. Therefore, the present study may provide the possibility of the addition of CSNPs to coating kareish cheese manufacture for quality improvement and extending its shelf life.
Meat species specification is a vital field to ensure the food safety to the consumers which corresponds to the laws related to meat and meat products. The adulteration of inferior quality meat into superior quality one is a common practice all over the world. In this study, 30 beef product samples including minced beef, luncheon and sausage (10 samples each) were collected from different markets in Cairo and Giza Governorate, transferred to the laboratory for detection of adulteration of beef with pig, equine and dog meat using Simple and reliable multiplex-polymerase chain reaction (multiplex-PCR) for the partial-length of cytochrome b (cyt b) gene of mitochondrial DNA (mtDNA) which indicated the successful detection of little as 0.05 ng % adulteration of meat products. Multiplex PCR can also be applied to detect authentication with equal efficiency to fresh, cooked or putrefied mixed meat samples. The obtained results revealed that one examined sample (10%) of minced beef was intermixed with equine meat only, while two samples (20%) of beef sausage were adulterated with addition of equine meat only. Moreover, the examined luncheon samples were free from adulteration with either pork or equine meat. All examined samples were found to be free from adulteration with dog meat. The bad effects of fraud and adulteration of meat products was discussed.
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