Background: Honey is a natural product; and in terms of phytochemical composition, it contains a high number of flavonoids and polyphenols such as quercetin, kaempferol, chrysin, and apigenin. Flavonoids found in honey mitigate the inflammatory processes, thereby exhibiting the anti-inflammatory potential of honey. Besides their anti-oxidant activities, flavonoids have the ability to inhibit pro-inflammatory enzymes such as LOX, COX, iNOS, and pro-inflammatory mediators, including cytokines, nitric oxide, and chemokines. Furthermore, flavonoids modulate transcriptional factors such as NF-?B, thereby controlling the expression of several inflammatory mediators. Methods: Clinical uses of natural raw honey have been studied at our Umm Ghuwailina Health Center, Doha, Qatar, with daily application under occlusion with promising results, in various patients with multiple conditions, including eczema, seborrheic dermatitis, and psoriasis. A layer of honey was applied to the lesion site, covered with a transparent securement dressing, and washed off for 7 consecutive days for patients with atopic dermatitis and psoriasis. The Three Item Severity (TIS) score, which includes erythema, edema/papulation, and excoriation on a scale from 0 to 3, was used for atopic dermatitis. For psoriasis, the primary outcome measure was the intensity component of the validated Psoriasis Area and Severity Index (PASI) and the Visual Analogue Score (VAS). Participants who were allergic to honey or receiving any corticosteroid within the last one month were excluded. Results: Twelve patients with atopic dermatitis had a significant improvement from a TIS score of 6 to 1 noticed in the honey-treated lesion 1 week later. With regard to psoriatic lesions, 6 patients were studied. There was a significant overall improvement in their psoriatic lesions, reaching a PASI score of 80 even one month after stopping the topical honey application. The vast majority of patients showed a significant improvement and no side effects. Conclusion: Raw natural honey might be a promising efficacious and cost-effective alternative to advanced anti-inflammatory products. However, well-designed double-blind placebo-controlled clinical trials are needed to confirm the benefits of honey from different botanical sources.

A total 45 fish samples (Tilapia, Claris) were collected from EL-Bagoria, EL-Menofi drainage and Bahr Shibin for detection and determination of organophosphorus pesticides (diazinon, Malathion and chlorpyrifos). Organophosphorus pesticides could not be detected in Bahr Shibin. No diazinon in Tilapia from EL-Bagoria but mean value of of Malathion 5.50±2.0, chlorpyrifos 5.0±1.66 but from EL-Menofi drainage mean level of diazinon 3.33±0.65, Malathion 4.98±1.22 and chlorpyrifos3.0±0.71 but in Claris samples, there were no diazinon, no Malathion, no chlorpyrifos from EL-Bagoria canal but from EL-Menofi drainage, mean value of diazinon 6.8±1.42, Malathion 4.64±0.81 and chlorpyrifos4.0±0.96. Pesticides are one the main contaminant of water sources which are considered the natural environment of fish. on the other hand, fish could be contaminated by pesticides either directly by gills breathing or indirectly through contamination of feeding items, so it is very important to analyze fish samples to detect to what extent the rate of accumulation of pesticides residues in fish flesh and organs.

A grand total of eighty random samples of Tilapia nilotica and Clarias lazera (40 of each) were collected after catching in Shebin El-kom, Menofia Governorate. The samples were directly transferred to the laboratory for determination of their contents of mercury, lead and cadmium. The evaluation revealed that the mean values of mercury concentration (mg/kg) in the examined fresh water fish were 0.46 ± 0.03 mg/ kg for Tilapia nilotica and 0.52 ± 0.04 mg/ kg for Clarias lazera. Furthermore, the mean values of lead concentration (mg/kg) in the examined samples of Tilapia nilotica and Clarias lazera were 0.08 ± 0.02 and 0.14 ± 0.02 mg/ kg, respectively. In addition, the mean values of cadmium concentration in the examined samples of fresh water fish were 0.10 ± 0.01 mg / kg for Tilapia nilotica and 0.14 ± 0.02 mg/ kg for Clarias lazera. The public health importance of such heavy metal residues were discussed.

A total number of 100 random samples of meat products represented by 25 samples of minced meat, beef burger, sausage and luncheon were collected from different supermarkets in Cairo and Giza cities. Each sample was packed in plastic bag and transferred immediately with a minimum period of delay to the laboratory in an icebox to be examined organoleptically, microbiologically and chemically. Organoleptic evaluation: Regarding the color, odor and taste, the percentages of undesirable samples of minced meat were 28%, 28% and 24%, respectively, of beef burger were 20%, 20% and 16% respectively, of luncheon were 24%, 20% and 24%, respectively and of sausage were 16%, 16% and 24%, respectively. Microbiological evaluation: Regarding minced beef, the mean values of APC, Enterobacteriaceae and Staphylococcus aureus count were 3.3x10 5 , 4.27x10 3 and 0.2x10 2 , respectively and the number of samples positive to E.coli and salmonella was 4 and 3, respectively. Regarding beef burger, the mean values of APC, Enterobacteriaceae and Staphylococcus aureus count were 1.6x10 4 , 7.12x10 2 and 0.1x10 2 , respectively and the number of samples positive to E.coli and salmonella was 3 and 1 respectively. Regarding the luncheon, the mean values of APC, Enterobacteriaceae and Staphylococcus aureus count were 2.3x10 3 , 5x10 2 and <102, respectively and the number of samples positive to E.coli and salmonella was3 and 2, respectively. Regarding sausage, the mean values of APC, Enterobacteriaceae and Staphylococcus aureus count was 4.5x10 5 , 7x10 3 and 0.3x10 2 , respectively and the number of samples positive to E.coli and salmonella was 5 and 6, respectively. Chemical examination: Regarding minced beef, the results revealed that the mean values of pH, TVN and TBA were 5.89, 24.69 and 0.70, respectively and the number of accepted samples with regards to TVN and TBA was 15 and 19, respectively. Regarding beef burger, the mean values of pH, TVN and TBA were 5.8, 17.01 and 0.44, respectively. Regarding sausage, the mean values of pH, TVN and TBA were 5.9, 16.23 and 0.45, respectively and the number of accepted samples of sausage with regard to TVN and TBA were 23 and 25, respectively. Regarding luncheon, the mean values of pH, TVN and TBA were 5.9, 22.01 and 0.25, respectively.

One hundred random samples of meat products represented by 25 samples each of minced meat, beef burger, sausage and luncheon which were collected from different supermarkets in Cairo and Giza cities, Egypt. Each sample was packed in plastic bag and transferred immediately to the laboratory in an icebox with a minimum period of delay to be examined organoleptically, bacteriologically and chemically. Organoleptic evaluation, regarding color, odor and taste, the percentages of undesirable samples were 28%, 28% and 24%, 20%, 20% and 16%, 24%, 20% and 24% and16%, 16% and 24% of minced meat, beef burger, luncheon and sausage, respectively. Bacteriologicalevaluation, regarding minced beef, the mean values of APC, Enterobacteriaceae and Staphylococcus aureus count was 3.3x10 5 , 4.27x10 3 and 0.2x10 2 ,respectively and the number of positive samples to E.coli and salmonella was 4 and 3. Regarding beef burger, the mean values of APC, Enterobacteriaceae and Staphylococcus aureus count was 1.6x10 4 , 7.12x10 2 and 0.1x10 2 , respectively and the number of positive samples to E.coli and salmonella was 3 and one. Regarding luncheon, the mean values of APC, Enterobacteriaceae and Staphylococcus aureus count was 2.3x10 3 , 5x10 2 and <10 2 , respectively and the number of positive samples to E.coli and salmonella was 3 and 2. Regarding sausage, the mean values of APC ,Enterobacteriaceae and Staphylococcus aureus count was 4.5x10 5 , 7x10 3 and0.3x10 2 ,respectively and the number of positive samples to E.coli and salmonella was 5 and 6. Chemical examination, regarding minced beef, the results revealed that the mean values of pH, TVN and TBA were 5.89, 24.69 and 0.70, respectively and the percentages of accepted samples regarding TVN and TBA were 60 % and 76%, respectively. Regarding beef burger, the mean values of pH, TVN and TBA were 5.8, 17.01 and 0.44, respectively. Regarding sausage, The mean values of pH, TVN and TBA were 5.9, 16.23 and 0.45, respectively and the percentages of accepted samples of sausage regarding TVN and TBA were 92% and 100%, respectively. Regarding luncheon, the mean values of pH, TVN and TBA were 5.9, 22.01 and 0.25 respectively.