Antimicrobial activities of coriander in chicken meat products: A review

Chicken meat products contribute significantly as a fairly priced substitute for red meat, which is critically undersupplied in Egypt. This type of meat is high in animal protein, vital amino acids, and trace elements. Furthermore, as a result of rapid improvements in food processing and technology, a variety of chicken meat products, including as chicken burgers, chicken fillets, chicken sandwiches, chicken nuggets, and chicken panne, were manufactured and released into the chicken meat markets. Such key products are defined by their distinct flavor and aroma, which captivates buyers, particularly children. Microorganisms can contaminate chicken meat products at any stage of production, including raw material preparation, manufacture, distribution, and storage. As a result, chicken products are regarded to be a possible source of bacteria that cause food poisoning, such as Staphylococcus aureus (S. aureus) and Salmonella spp. Essential oils derived from the coriander plant (Coriandrum sativum L.), either from the seeds or the leaves, are among the most extensively utilized. Coriander and coriander essential oils are antibacterial, anti-oxidant, anti-diabetic, anxiolytic, anti-epileptic, depressive, anti-mutagenic, anti-inflammatory, antidyslipidemic, antihypertensive, neuroprotective, and diuretic. In this review, we threw the light on the microbial contamination of chicken meat and meat products in Egypt and worldwide. Besides, the antibacterial activities of coriander will be reviewed

PREVALENCE OF ENTEROTOXIGENIC AND MULTI-DRUG-RESISTANT Staphylococcus aureus IN READY TO EAT MEAT SANDWICHES

Due to recent spread of multiple drug resistant pathogens, this study was peformed to investigate the presence of multi-drug resistant enterotoxigenic Staphylococcus aureus (S. aureus) in some ready to eat meat products (RTE). For this, one hundred and forty samples of ready to eat meat sandwiches were collected from restaurants and street vendors in Zagazig city, Egypt. Staphylococcus aureus is one of the most important food poisoning bacteria in RTE. The counts were 3.31 ± 0.49, 2.86 ± 0.36, 3.28 ± 0.24, 3.92 ± 0.41, 2.52 ± 0.11, 3.64 ± 0.39 and 3.12 ± 0.35 log10 CFU/g in examined kofta, luncheon, burger, shawarma, hawawshi, liver and sausage sandwiches, respectively. The examined sandwiches were categorized into good (32.1%), acceptable (32.9%), unsatisfactory (26.4%) and potentially hazard (8.6%). About 72.7 % of examined S. aureus strains carry one or more staphylococcal enterotoxin (se) genes and mecA gene detected in 81.8% of coagulase positive S. aureus. The antibiogram showed that 100% of S. aureus isolates were resistant to kanamycin, 92% for penicillin and neomycin, 84% for oxacillin and erythromycin and 68% for ampicillin and nalidixic acid. The average of multi-antibiotic resistant (MAR) index of isolated S. aureus was 0.59. Moreover, five isolates were resistant to all tested antibiotic

Microbial Quality of Tilapia nilotica in Egypt: A Review

Fish is considered as important source of animal derived protein, omega-3-fatthy acids, minerals such as calcium, phosphorus, iodine, and vitamins. Among the fish species, tilapia nilotica is the most famous fish in Egypt due to its ease culturing, short production cycle, cheap price, and therefore play fundamental roles in food security, particularly in the human supply of the anumal-derived protein. Fish during its production till delivery to the consumer's table might be exposed to a vast array of microbial contaminants either originated from its surrounding eniveronment or via cross contamination from the angler's hands, during transportation, and storage. Therefore, tilapia might act as a potential source of spreading of foodborne pathogens to the consumers. However, few reports had investigated the microbal quality of tilapia, particularly in Egypt. Therefore, this review was undertaken to report literatures studying the prevalence of some foodborne pathogens in tilapia fish in Egypt, the factors that affect the microbial quality of the fish, and some recommendations in order to extend the shelflife and improve the microbial quality of Tilapia nilotica. This reviw concluded that tilapia is eligible for contamination with a vast array of microorganisms such as enterobacteriacae, Staphylococcus aureus, Shewanella putrefaciens, Corynebacterium urealyticum, Aeromonas hydrophila, and Flavobacterium spp. Therefore, it is highly recommended to have efficient cooking of fish either via boiling, grilling, panfrying, dipping in liquid smokes, irradiation, ozonization, and addition of smone natural addirives such as lemon juice

Prevalence of Antibiotic Resistant Aeromonas and Molecular Identification of Aeromonas hydrophila Isolated from Some Marketed Fish in Egypt

      Aeromonas hydrophila, is an important foodborne bacterial disease in the aquaculture. The present study aimed to investigate the prevalence of Aeromonas species, virulence genes associated in A. hydrophila and to determine the antimicrobial susceptibility of Aeromonas spp. isolated from fish samples (tilapia, mugil, tuna, saurus, pagrus and shrimp) collected from Zagazig city markets, Sharkia Governorate, Egypt. Aeromonas spp. was isolated with a percentage of 39.3% of all examined fish samples. Four Aeromonas species (A. hydrophila, A. caviae, A. fluvials and A. sobria) were isolated from the tested fish samples (12%, 15.3%, 2.7% and 9.3%, respectively). A. hydrophila was only isolated from Tilapia, Saurus and Shrimp samples (16%, 28% and 28%, respectively). Aerolysin (aerA) and haemolysin (ahh1) were expressed in 100% and 75% of the A. hydrophila isolates. Antibiotic susceptibility testing of Aeromonas spp. revealed marked resistant for testing antibiotics; Ampicillin (100 %), Erythromycin (100 %), Tetracycline (83.3 %), Sulphamethoxazol (75 %), Cefotaxime (50 %) and Cephalothin (50 %). Dipping of Nile tilapia in lemon juice 5% for 2 h reduced A. hydrophila counts by 0.45 log cfu/g (64.44%). In conclusion, the present study confirms contamination of fish by Aeromonas spp. Immersion of fish in in lemon juice 5% is an efficient policy for reducing A. hydrophila in fish

Lead and cadmium content in Nile tilapia (Oreochromis niloticus) from Egypt: A study for their molecular biomarkers

This study was conducted to examine the residual levels of lead (Pb) and cadmium (Cd) in Nile tilapia (Oreochromis niloticus) collected from three locations (Abbassa, Damietta, and El-Husseiniya) in Egypt. Moreover, the effects of these heavy metals on the antioxidant status in fish were also studied. A trial was conducted to establish some molecular biomarkers reflecting the adverse biological responses towards heavy metals exposure in Nile tilapia by following up changes in the mRNA expression of metallothionein (MT) and heat shock protein (HSP70a). The obtained results indicated that both Pb and Cd residual levels in the fish muscles exceeded maximum permissible limits. Both gills and livers had higher levels of Pb and Cd compared with the muscular tissue. Contamination with heavy metals had a significant alteration on the antioxidant status in Nile tilapia. MT and HSP70a mRNA expressions in the livers of Nile tilapia collected from locations with high Pb and Cd contamination were significantly upregulated. The major novelty of the current study is studying the effects of Pb, and Cd on the antioxidant status in fish, and the development of two molecular biomarkers (MT and HSP70) for the Nile tilapia exposure to such pollutants that can be used as tools to understand the fish response and adaptation to the exposure to high levels of Pb, and Cd

Food additives from classification to their use in the food industry: A review

The use of food additives in food production is inevitable in this modern world. Although only a safe amount of food additives is approved, their safety has always been questioned. At present, artificial synthetic food additives have gradually replaced natural food additives and many problems related to food additives, involve the abuse of food additives, excessive additives, or even toxic additives. Obviously, food additives can bring people great sensory enjoyment and commercial convenience, but they may also cause potential risks to human health. So, it is of high significance to conduct quantitative analysis on the content of food additives. According to their functions and the regulatory requirements of food additives, this review started with the classification, and functions of various food additives involving preservatives, sweeteners, emulsifiers, stabilizers, thickeners, and gelling agents and the advantages and disadvantages of food additives usage

Microbiological Quality of Rabbit Meat in Egypt and Worldwide: A Review

Rabbit meat and offal are considered as valuable sources of high biological value animal protein. Rabbit meat is rich in essential amino acids, low in cholesterol and contains considerable amounts of trace elements such as calcium, magnesium, and zinc. However, rabbit meat is also implicated in the transmission of foodborne pathogens such as Staphylococcus aureus, Salmonella spp., E. coli, and Pseudomonas spp. Few reports had reviewed the microbiological quality of rabbit meat either worldwide or in Egypt. In this review, we will summarize the available literature about the microbiological status of rabbit meat and offal. Moreover, the potential human health risks associated with the occurrence of such foodborne pathogens in rabbit meat, and their effect on the shelf life of meat will be discussed. In addition, suggestions on how to improve the microbiological quality of rabbit meat and to extend its shelf life will also be introduced

Prevalence of Antibiotic-Resistant Vibrio Isolated from Some Marketed Fish in Egypt with a Decontamination Trial by Lemon juice

      Vibrio species are major sea foodborne pathogens that cause gastroenteritis as a serious disease of human public health due to the consumption of undercooked or raw fish. In the current study, a total of 100 fish samples (Nile tilapia, Nile perch, Meagre, and Sea bass) were collected randomly from retail markets in Egypt to investigate the prevalence of Vibrio species. The results revealed that Vibrio species isolated with an overall percentage of 52% of all examined fish. Bacteriological and chemical examinations revealed 42.3% V. parahaemolyticus, 26.92% V. mimicus, 19.23% V. alginolyticus, 9.62% V. vulnificus and 1.92%V. cholera. Antibiotic sensitivity declared high resistance of the isolates to different antimicrobial agents used in Egypt including Ampicillin (100%), Nalidixic acid (88.3%), Streptomycin (84.2%), Sulphamethoxazol (70.7%) and Oxytetracycline (64.8%) and it had sensitivity to Amikacin (94%), Ciprofloxacin (70.5%), Gentamicin (58.9%) with an average MAR index of 0.576. By polymerase chain reaction, all examined Vibrio isolates were positive for 16SrRNA specific for Vibrio spp. and harbored toxR gene virulence gene.  Finally, dipping of tilapia in lemon juice 5% for 2 h reduced V. parahaemolyticus count by 0.42log cfu/g (62.08%). Consequently, hygienic measures should be approved to control the contamination of fish in the markets and the aquatic environment. Regular monitoring of fish for antibiotic resistance by Vibrio species, and their molecular characterization is necessary to improve the safety of seafood. Dipping fish in lemon juice is an efficient strategy for reducing V. parahaemolyticus load in fish