Organochlorine pesticide residues in buffalo meat, liver, kidney, milk, and kariesh cheese

High-quality animal protein, vitamins B1, B6, and B12, as well as minerals like zinc, selenium, and iron, can all be found in buffalo meat and milk. Organochlorine pesticides (OCPs) have been widely utilized for many years because of their long duration of action, low cost, and toxicity against a variety of pests. Despite being outlawed everywhere, OCPs are still being used illegally. One of the main responsibilities of the food safety and public health sectors is to guarantee the safety and wholesomeness of such food products before they are made available to the public. In order to determine the residual OCP contents in retailed buffalo meat, liver, kidney, milk, and kariesh cheese, this study was conducted. The obtained results in the current investigation revealed the detection of OCPs at 75%, 40%, 25%, 60%, and 80% in the examined buffalo raw milk, kariesh cheese, meat, kidneys, and liver. Different OCPs were detected at variable concentrations; however, such concentrations were within the established permissible limits in Egypt. In conclusion, OCPs are still in use in Egyptian agricultural activities and residual concentrations can be detected in the meat, offal, and dairies. Therefore, it is highly advised to continuously check for OCP residues in foods with both animal and plant origins. Additionally, it is strongly advised that farmers become more aware of the negative consequences of OCPs

Organochlorine pesticide residues in buffalo meat, liver, kidney, milk, and kariesh cheese

High-quality animal protein, vitamins B1, B6, and B12, as well as minerals like zinc, selenium, and iron, can all be found in buffalo meat and milk. Organochlorine pesticides (OCPs) have been widely utilized for many years because of their long duration of action, low cost, and toxicity against a variety of pests. Despite being outlawed everywhere, OCPs are still being used illegally. One of the main responsibilities of the food safety and public health sectors is to guarantee the safety and wholesomeness of such food products before they are made available to the public. In order to determine the residual OCP contents in retailed buffalo meat, liver, kidney, milk, and kariesh cheese, this study was conducted. The obtained results in the current investigation revealed the detection of OCPs at 75%, 40%, 25%, 60%, and 80% in the examined buffalo raw milk, kariesh cheese, meat, kidneys, and liver. Different OCPs were detected at variable concentrations; however, such concentrations were within the established permissible limits in Egypt. In conclusion, OCPs are still in use in Egyptian agricultural activities and residual concentrations can be detected in the meat, offal, and dairies. Therefore, it is highly advised to continuously check for OCP residues in foods with both animal and plant origins. Additionally, it is strongly advised that farmers become more aware of the negative consequences of OCPs

A study on the prevalence of multidrug resistant food poisoning Salmonella spp. in camel meat and offal with a reduction trial using organic acids

Camel meat is an important source of red meat and essential amino acids in Egypt and other Arab countries. This study aimed at investigation of the prevalence of Salmonella spp. in the camel meat and offal (liver, and kidney) retailed in Zagazig city, Egypt. Besides, antibiogram of the recovered Salmonella spp. was screened. In addition, a reduction trial for Salmonella loads in the prepared camel meat ball using organic acids such as acetic and lactic acids or their combination. The obtained results revealed isolation of Salmonella spp., at 20% (12 out of 60 samples). With the highest prevalence in the liver (30%), followed by kidney (20%), and muscle (10%), respectively. Salmonella spp., that were isolated were identified serologically as S. Enteritidis (33.33%), S. Typhimurium (41.66%), S. Virchow (8.33%), and S. Apeyeme (16.66%). The recovered species showed marked multidrug resiatance with the highest resistance against erythromycin, oxacillin, clindamycin, ampicillin, and nalidixic acid. The use of acetic, lactic acids and their combination could significantly reduce Salmonella load in the camel meat samples. In conclusion, the use of organic acids, particularly a combination of acetic and lactic acids (1:1, 2%) is of a particular importance in reducing Salmonella load in the camel meat

A study on the prevalence of multidrug resistant food poisoning Salmonella spp. in camel meat and offal with a reduction trial using organic acids

Camel meat is an important source of red meat and essential amino acids in Egypt and other Arab countries. This study aimed at investigation of the prevalence of Salmonella spp. in the camel meat and offal (liver, and kidney) retailed in Zagazig city, Egypt. Besides, antibiogram of the recovered Salmonella spp. was screened. In addition, a reduction trial for Salmonella loads in the prepared camel meat ball using organic acids such as acetic and lactic acids or their combination. The obtained results revealed isolation of Salmonella spp., at 20% (12 out of 60 samples). With the highest prevalence in the liver (30%), followed by kidney (20%), and muscle (10%), respectively. Salmonella spp., that were isolated were identified serologically as S. Enteritidis (33.33%), S. Typhimurium (41.66%), S. Virchow (8.33%), and S. Apeyeme (16.66%). The recovered species showed marked multidrug resiatance with the highest resistance against erythromycin, oxacillin, clindamycin, ampicillin, and nalidixic acid. The use of acetic, lactic acids and their combination could significantly reduce Salmonella load in the camel meat samples. In conclusion, the use of organic acids, particularly a combination of acetic and lactic acids (1:1, 2%) is of a particular importance in reducing Salmonella load in the camel meat