Sixty samples of salted fish (Molouha) were randomly collected from Ismailia City, Egypt to evaluate the quantitative, qualitative and toxigenicity of xerophilic mold. The results revealed that 50 (83.3%) out of 60 salted fish analyzed were contaminated by xerophilic mold, while 16.7% were negative. The mean value of total xerophilic mold was 2.45 ± 0.95 log 10 cfu/g. Aspergillus spp. was the most predominant xerophilic mold (58.2%) in the fish followed by Penicillium spp. (32.7%). Aspergillus niger and P. verrecosum var. verrecosum were the most predominant mold strains in investigated samples. Thirty-one (18.8%) toxigenic xerophilic mold strains out of 165 isolated xerophilic mold species found to be Sterigmatocystin and Aflatoxin B 2 , G 1 mycotoxin producers. Salted fish processing should be controlled by the authority in concern to solve the poor mycological quality of retail salted fish in Ismailia city. Measures must be developed to control the growth and activity of xerophilic mold in salted fish.

A total of 304 random chicken egg samples obtained from layers of Balady and Battery systems. 144 of chicken Balady and Battery eggs (72 of each sample were divided into 18 batches) were used for bacteriological evaluation. Enterobactriacae (94.4, 33.3 and 27.7%), Salmonella (77, 29 and 22%), E.coli (44, 0 and 22%) and Staphylococcus aureus (100, 97 and 98%) were detected in shell, albumen and yolk in Balady eggs, respectively. Battery system showed lower incidence in Enterobactriacae (50, 16.6 and 22%), Salmonella (41.6, 8 and 0%), E.coli (27.7, 9 and 19%) and Staphylococcus aureus (100, 83 and 95%), respectively. Results concluded that the system in which the hens are housed contribute in rate of contamination of eggs. Staphylococcus aureus showed a higher prevalence rate compared to other pathogens in both laying systems. About 160 Balady eggs were selected for studying the effect of different pathogen inhibitors, 80 eggs for detecting preservation after 21 days at room temperature and the other 80 fertile Balady eggs for detecting hatchability and mortality. The efficacy of application of different pathogen inhibitors as Propionic acid at different concentration 10, 30, 50, 70 and 100%, Hydrogen Peroxides (H 2 O 2 ) 3% and Virkon S 1% on eggs were recorded. Propionic acid10%, Virkon S and H 2 O 2 showed nearly similar significant inhibitory effect on pathogens on egg shells ranged from 86 to 100%, albumin from 33.4 to 100% and yolk from 34.3 to100%, while 30% Propionic acid has highly significant inhibitory effect on pathogen load ranged from 99.8 to100%. About 30% propionic acid concentration had a preservative effect on table eggs for 21 days at room temperature and increasing hatching percent up to 90% and lowering embryonic mortality to10% in fertile eggs. The findings of this study indicate that 30% Propionic acid may be considered as a favorable disinfectant agent for the egg shell spraying.

Objective: Study aimed to evaluate the chemical composition and the microbiological quality of mutton, beef and camel meat. Methods:A total of 30 musculus Biceps femoris muscles (breed: Egyptian sheep, cattle; camel: male, one-day postmortem, muscle pH: 5.75-5.95, 250 g weight) were purchased from Ismailia city abattoir. The mean moisture, fat, protein and ash content for mutton were 73.4, 3.2, 22.3 and 1.1 respectively, for beef meat were 68.5, 12.2, 18.1 and 1.3 respectively and for camel meat were 75.8, 1.7, 21.3 and 1.2. Results:Meat chemical compositions of mutton and camel were significantly higher (P<0.05) than recorded for beef meat. The mean values of aerobic plate count for of mutton, beef and camel meat were 6.0, 5.6 and 4.5 Log CFU/g respectively. The mean values of total proteolytic counts for of mutton, beef and camel meat were 4.5, 3.5 and 3.2 Log CFU/g respectively. The mean values of total lipolytic counts for of mutton, beef and camel meat were 4.4, 4.0 and 2.2 Log CFU/g. respectively. The total yeast and mold counts were significantly higher (P<0.05) in mutton followed by beef then camel meat. Conclusion and recommendation:The results of this study recommend that more stringent inspection and regular supervision and/or monitoring of hygiene practices in the abattoir to ensure production of good quality meat of high nutritive values.

Quality of emulsion type poultry meat products is a challenge facing meat industry owing to the absence of Egyptian limits that regulate the usage of mechanically deboned poultry meat in meat industry, in addition to the different types of meat additives added during processing. which might have bad health impact on consumers. A total of 48 different commercial poultry emulsion type luncheon samples were collected f rom Cairo and Ismailia Provinces (Egypt) factories and markets, and examined for their technological criteria, sensory evaluation; proximate chemical analysis and histological examination. For sensory evaluation the mean value of for appearance, color, flavour, juiciness, binding and overall acceptability were 5.4±0.25, 5.8±0.24, 6.6±0.21, 6.5 ±0.14, 5.9±0.19 and 6.1±0.19 respectively. For technological criteria ; the discoloration characteristics of examined samples of fading, starchy, green core and shrinkage were 91.6%, 50%, 0% and 8.3% respectively.Good binding and Bad binding were 50% and 50%.Jelly pockets, Air pockets, Fat cap and seperated were 20.8%, 100%,0% and 0% respectively. The mean values for chemical Prosperities as moisture % in the examined samples was 66.79 ±0.43, while that for protein, fat, ash, lean meat, nitrogen and calcium content was 12.9±0.22, 17.5±0.46, 3.28±0.29, 61.96±1.8, 2.35±0.04 and 2094.00±240.28 respectively. The histological examination showed great variability between the samples of different origin in the muscle fiber, fat content, cartilage, bone and skin content.

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