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| Nowadays, fried foods gaining a worldwide popularity although deep-frying of foods leads to many adverse changes in the food constituents and fatty acid profile. These changes make fried foods more harmful to human health upon consumption especially when frying oils are used for several cycles. In this study, fatty acid profile status of the most popular fried foods sold in street restaurants and shops was assessed using gas liquid chromatography (GLC). The examined fried food types included variable items as chicken wings, nuggets, broasted chicken, fish, shrimp, octopus, French fries, mashed potato, falafel, eggplant and onion rings. Results revealed a high saturation as well as high trans fatty acids content among the examined samples which reached to 49.55% and 5.3%, respectively. Regarding fatty acid indices, nearly all samples failed to meet the international recommended guidelines of polyunsaturated/saturated "P/S" (samples had P/S ratio from 0.16 to 0.57) and Omega-6/Omega-3 "n-6/ n-3" (ratio ranged from 22.14 up to 95.28). Local legislations should set clear limits regarding saturated fats and trans fats content in fried foods. Moreover, routine supervision of fried food restaurants and street shops should be adopted to monitor their commitments towards those legislations.

The Staphylococcus aureus enterotoxin A (sea) is the toxin mostly involved in Staphylococcus aureus (S. aureus) food poisoning. In this study, the effect of different lactic acid (LA) concentrations (LA 1% and 2%) and temperatures (4 oC, 25 oC, and 37 oC) on S. aureus growth and relative sea expression in fresh meat cuts were studied. Real-Time RT-PCR used to determine the relative sea expression. Fresh meat cuts were inoculated with 105 CFU/g of S. aureus producing enterotoxin A. S. aureus growth and relative sea expression were regularly tested for 48 hours. The growth of S. aureus was decreased by one log CFU/g than control sample using 1% LA and 2% LA 2% (5.32 ± 3.76 log CFU/g, 4.38 ± 3.00 log CFU/g and 4.54 ± 3.18 log CFU/g respectively) at zero time. Relative expression of the sea gene in both LA concentrations was lower than control. Moreover, both lactic acid concentrations had effect on relative sea gene expression at all examined hours, especially at 4 oC compared to control samples. The higher the lactic acid concentration, the lower the S. aureus enterotoxin A relative expression was.

F ish is considered an excellent food of high-quality protein that can replace both red and white meat especially with the fast-growing aquaculture industry in recent years (Kari et al., 2020). It contains both important micro-(minerals and vitamins) and macro-(protein, fat) nutrients. Furthermore, fish contains a high level of polyunsaturated fats (PUFA) which helps in lowering cardiovascular diseases in humans (Mishra, 2020). However, fish is considered a highly perishable food that undergoes many deteriorative changes including propagation of bacterial flora as well as lipid oxidation, enzymatic and chemical changes which led to rapid spoilage (Khoshmanesh, 2006).Different preservation techniques e.g., cold storage, salting, drying, fermentation, and smoking are commonly used in fish preservation technology (Alcicek and Atar, 2010). For centuries, smoking is considered the chief method of fish preservation and is still used worldwide in many countries (Bilgin et al., 2008). During smoking, several compounds e.g., phenols and formaldehyde result from the partial burning of specific types of wood. The smoke products impart a harmful effect on both spoilage and food poisoning bacteria and retard the oxidative enzymes which collectively preserve the fish quality and extend its shelf research Article Abstract | Smoked fish is considered one of the most commonly consumed aquatic food. The impact of fish smoking technology on the quality criteria varies depending on the smoking time and/or temperature as well as the type of fish used. This study focused on studying the effect of using three different hot smoking durations (30, 45, and 60 min.) on different quality attributes of both marine fish (Epinephelus marginatus) and freshwater fish (Lates niloticus) during chilled storage (4ºC) under vacuum packaging for three months. Results revealed that 60 min. smoking of fish fillet achieved the best quality results as it increased the phenolic substances that resulted in a marked decline in the lipid oxidation criteria. Furthermore, increasing the smoke duration significantly decreased the microbial count of the total anaerobic sporeformers, Staph aureus count, and mold counts to below the detectable limit (<2 log 10 CFU/g) while the aerobic plate count reached 2 log 10 CFU/g by 60 min smoking in both fishes. Moreover, protein and salt content increased by increasing smoking time, while moisture and the available water (a w ) content decreased. Sensory evaluation revealed that 45 min. and 60 min. smoking had the best sensory score compared to 30 min. smoking. All measured attributes increased gradually during chilled vacuum storage.