Aflatoxin M1 (AFM1) is a principal hydroxylated-aflatoxin B1 (AFB1) metabolite, and has been classified as possible human carcinogen (group 2B). The aim of this study was to survey the contamination level, estimated daily intake (EDI) and tolerable daily intake % (TDI%) of AFM1 in Jordanian infant milk formulas. A total of 120 samples, 48 starter and 72 follow-on formula samples were collected and analyzed using ELISA technique. Of the 120 surveyed samples, 58 (48.33%) were AFM1-positive and exceeded the EU maximum limit for AFM1 in IMF (25 ng/kg). The average AFM1 concentration was 69.93 and 84.78 ng AFM1/kg, with range of <5 − 89.25 and <5 – 213.84 ng AFM1/kg in starter and follow-on formula, respectively. It is also noteworthy the high EDI of AFM1 by infants (1.557 and 1.551 ng AFM1/kg b.w./day), and the high TDI% values (786.9 and 775.9%). In addition, current study indicated high-extrapolated AFB1 content in the feed; accordingly, raised the need to implement good agricultural and hygienic practices as preventive and controlling measures to decrease AFM1 in milk and IMF through controlling AFB1 in feed at the farm level. Finally, it is obvious that the contamination of IMF by AFM1 is an international problem, and the protection of infants and young children against AFM1 in Jordan requires a fundamental setup of clear legal limits of AFM1 in Jordanian standards and strict monitoring and continual analysis of IMF traded and consumed in Jordan.

Background and Aim: Sulfamethazine (SMZ) is an important and widely used antibiotic in poultry industry due to its high efficacy in fighting diseases and promoting growth. In addition, SMZ is a possible human carcinogen and has been found in many food types including poultry meat. Accordingly, this study aimed to survey the contamination level and estimated daily intake (EDI) of SMZ in domestic and imported poultry meat samples in Jordan. Materials and Methods: A total of 120 samples; 60, 30, and 30 of fresh and frozen domestic and frozen imported poultry samples, respectively, were collected from different cities in Jordan. Poultry samples were analyzed for SMZ incidence rate and contamination level using a competitive enzyme-linked immunosorbent assay technique. EDI values were calculated from the SMZ concentration, average poultry daily consumption rate, and adult body weight (b.w.). Results: Of the 120 surveyed samples, 20 samples (16.7%) were SMZ violative positive and exceeded the European Union maximum limit (100 μg/kg) and accordingly were unfit for human consumption. Whereas, 51 samples (42.5%) were with SMZ concentrations of 10-100 μg/kg. The average SMZ concentration was 235.58 μg/kg, with a range of 11.47-800 μg/kg poultry meat. It is also noteworthy the high EDI of SMZ by Jordanian adults, 0.286 μg SMZ/kg b.w./day. Moreover, results prevailed that the highest SMZ incidence rate and contamination level were for imported poultry samples followed by domestic poultry samples, which may indicate that SMZ contamination in poultry meat is an international issue. Conclusion: The current study prevailed high SMZ incidence rate, contamination level, and EDI values, which is likely due to indiscriminate use of SMZ in poultry production. Results also prevailed the high risk that consumers in Jordan may expose due to SMZ residues. Therefore, more strict program and good agricultural practices should be applied to monitor antibiotic withdrawal periods in animals used for human consumption to ensure the legal residue requirements of these antibiotics.

Oxidation consequences are detrimental for sensory and shelf life of meat products. Because of its safety and effectiveness, natural antioxidants are increasingly demanded by consumers and legal authorities. Therefore, this study aims to evaluate the effectiveness of essential oils (EOs) of Cinnamomum verum (Cinnamon, CEOs) and Ahcillea arabica (Qysoom, QEOs) to retard lipid oxidation in olive oil and frozen beef-burger models against BHT. First: CEOs, QEOs, and BHT antioxidant capacities were evaluated on thermally induced oxidation of olive oil (220 • C/2 hrs). Then; EOs were added alone or together to the beef-burger samples at concentrations of 0.05% and 0.1%; while BHT at 0.6% level served as a standard besides negative control group. Product was stored at -18 • C/21 days, and examined for lipid oxidation using thiobarbituric acid reactive substances (TBARS) assay, and sensory evaluation at zero and after 21 days. Results showed that the 0.8% of both EOs was the most effective concentration to retard oil oxidation, with TBARS values (mg MAE/kg) 0.14 and 0.28 for Qysoom and Cinnamon, respectively. The TBARS values for negative control and BHT beef-burger samples were 1.62 and 1.12; whereas the CEOs (0.05 and 0.1%) showed the strongest antioxidant effect with TBARS values of 0.73 and 0.87, respectively; followed by 0.05% mixture EOs, QEOs, then 0.1% mixture. At the beginning of storage, sensory evaluation results revealed higher acceptability for control, BHT and CEOs treated beef-burger over QEO beef-burger. But at the end of storage, the acceptability of QEOs beef-burger enhanced to equalize the acceptability of other treatments. It might be recommended that the CEOs and QEOs could retard the oxidative rancidity of frozen meat products and impart a desirable flavor effect at the same time.