Search

A total of 90 random samples represented by local and imported natural sheep Casing (45 of each) were collected during certain processing steps from a plant which is working in processing natural casing and implementing HACCP system at Cairo Governorate .These samples subjected to some bacteriological examination as Aerobic Plate Count (APC), Enterobacteriaceae, Coliform Count, Staphylococci count .The results revealed that imported samples showed relatively higher mean values than the local one; where APC was (5.47± 0.20,5.51± 0.18, 5.56± 0.22) log CFU/g ,Enterobacteriaceae was (1.41± 0.14 ,1.99± 0.23, 1.81± 0.27) log CFU/g, Coliform was (1.42±0.22,0.98± 0.21,0.92± 0.26) log CFU/g and Staphylococci was ( 3.16±.0.17,3.21±.0.15, 3.16±.0.12) log CFU/g for imported samples at intial Salting , Sorting, Final Salting Steps; respectively. While, APC was (5.48± 0.13,5.62± 0.14, 5.47± 0.12) log CFU/g ,Enterobacteriaceae was (1.00± 0.00 ,1.95± 0.19, 1.23± 0.12) log CFU/g, Coliform was (0.83±0.13,1.25± 0.21,0.54± 0.07) log CFU/g and Staphylococci was ( 3.09±.0.17,3.06±.0.15, 2.71±.0.16) log CFU/g for local samples at intial Salting , Sorting, Final Salting Steps; respectively.

The unacceptable bad quality meat of chickens is a problem for the poultry industry. Therefore, the main objective of current study was improve the sensory, microbiological quality of row hen meat and inhibit the growth of Enterobacteriacea and Staphylococcus using natural juices of kiwi, lemon and their combination and to investigate the deterioration criteria and sensory quality of treated meat during refrigerated storage. Five groups were marinated in marinade solutions containing fruit juices as follow: the 1st group was containing 5% kiwi juice, the 2nd group was containing 10% kiwi juice, the 3rd group was containing 0.04% lemon juice, the 4th group was containing 0.2% lemon juice, the 5th group was containing combination of 10% kiwi juice and 0.2% lemon juice and the 6th group was used as acontrol without kiwi or lemon, all groups were stored at 4ᵒC. Results revealed that using lemon 0,04%, lemon 0.2%, kiwi5%, kiwi10% and mix (lemon 0.2% + kiwi 10%) in zero day made reduction in total bacterial count by 95.3%, 98%, 73.9%, 89.3% and 93.3% respectively and reduction in count of Enterobacteriacae by 58%, 99.8%, 89.23%, 95.64% and 95.51% respectively and reduction in Staphylococcus count by 65.15%, 96.74%, 60.60%, 93.18% and 93.68 respectivly so, it can be used as natural preservatives to control food poisoning diseases , increase shelf life on chicken meat.

The research aims to identify the mechanisms of Telecommuting at the Ministry of Youth and Sports in the Arab Republic of Egypt and the mechanisms for its implementation during Coronavirus (COVID-19) pandemic by specifying the obligations of remote work at the level of the Ministry of Youth and Sports for each of (senior management, General Administration of Human Resources, General Administration of Sports Information Systems, employees of the Ministry of Youth and Sports) and evaluate the performance of Telecommuting at the Ministry of Youth and Sports during the period of the Corona pandemic. Descriptive survey approach was used, and the research community included all the different administrative levels of the Ministry Youth and Sports "The National Council for Sports" in the Arab Republic of Egypt. The questionnaire form was used as a tool for data collection. Appropriate statistical treatment was used. The research concluded the need to provide financial support and specialized human resources to continuously develop systems in pace with the development in the needs of telecommuting.

The current investigation was carried out for 100 random sample of meat products represented by frozen beef burger, frozen kofta, minced meat and oriental sausage (25 each) gathered from various shops and retail stores in Menofya governorate. The gathered samples were subjected to bacteriological examination for the isolation and identification of non O157 E.coli and E.coli O157 by using Conventional and recent techniques as multiplex PCR. By the conventional method the incidence of E.coli in the tested samples of beef burger, kofta, minced meat and oriental sausage was 6(24%), 9(36%) , 5(20%) and 11(44%) respectively. Multiplex-PCR technique was applied on 10 random meat product samples (3 negative and 7 positive for the isolation of E.coli by conventional method). M-PCR technique was applied in order to detect stx1 and stx2. In this study ,the M-PCR give negative result with all tested food samples. This study clarified that multiplex PCR may give negative results due to inhibitors that can be found in microbial DNA solutions extracted from meat sample or due to inhibitors which added during processing of meat products .

The effect of different concentrations of sodium tripolyphosphate on the bacteriological quality of refrigerated Nile tilapia fillets was determined. There were significant differences (P 0.05) were detected among all examined samples at 0 day, 3rd, 6th or at 15th day on total coliform count. The highest reduction % of APC, total psychrotrophic count and total coliform count was (26.62% at the 3rd day, 32.99% at the 9th day and 20% at the 6th day) of 10% STPP treated samples, respectively. This study shows that, STPP have anti-microbial effect on APC and psychrophilic count but it has no effect on coliform bacteria. And it helps in extension of Nile tilapia fillets shelf life during refrigeration storage.

This study was conducted on 90 random samples of cooked chicken and beef meats (45 of each) with 125 gm weight of each sample .The beef meat samples were represented by beef kabab , beef kofta and shawerma(15 samples of each) while the chicken meats samples were represented by fried pane , fried drum sticks and chicken shawerma (15samples of each ) which were collected from Kafr Elzayat city , Gharbia governorate to evaluate the bacteriological quality of ready to eat chicken meats and beef meats . The results of bacteriological examination for meat and chicken recorded that E.coli were isolated as 3 from beef kabab samples, 4 from grilled beef kofta samples, 7 isolates from beef shawerma. E.coli isolated from fried chicken pane were 4, 6 isolates from fried chicken drum stick samples and 9 isolates from chicken shawerma. The study revealed the edibility of samples based on Staph.aureus count that 1, 3 and 4 samples from beef kabab , kofta and beef shawerma respectively were not accepted while in chicken samples pane , drum stick and chicken shawerma recorded 2 ,5 and 7 respectively were not accepted . S.Entertidis was isolated from grilled beef kofta (6.67%), beef shawerma (13.33%), chicken pane (6.67%) and chicken shawerma (6.67%). Also S.typhimurium was isolated from 6.67%, 13.33 %, 6.67%, 6.67% and 6.67% of the examined samples of beef kabab, beef kofta, beef shawerma, chicken drum stick and chicken shawerma , chicken drum stick (6.67%) and chicken shawerma (20%).

Ninety random samples of fresh beef were collected from the cattle carcasses slaughtered at 3 different abattoirs in Menoufia governorate namely A, B and C (30 of each), represented by neck region (chuck) during summer and winter seasons in 2018 (45 samples of each season). The obtained results of serotyping of E. coli revealed that EHEC O26: H11 were the more prevalent than other serogroups 6.67%, 6.67% &13.33% and 6.67%, 13.33% & 6.67% .T The results of the total incidence were 46.67% , 40% & 26.67% and 26.67%, 26.67% & 20 for A, B&C abattoirs during the summer and the winter seasons , respectively. Serotyping of salmonella revealed S.Typhimurium was more prevalent during the summer 13.33%for each abattoir, the total isolation rate 33.33%, 26.67% & 20% for A, B and C abattoirs, respectively. The more prevalent serogoup during the winter was S. Enteritidis 13.33%, 6.67% and 6.67%,while the total isolation rate was 26.67% , 20% and 6.67% for A, B &C abattoirs, respectively .The contamination rate increased in abattoir A than B than C and the prevalence was increased during summer than in winter

Probiotics are natural antimicrobial agents. It has great beneficial effects to human. In this study, Probiotics as (Lactobacillus casei, Lactobacillus delbrueckii, Bifidobacteriumlactis) were used in oriental sausage to reduce total mould and yeast counts and Aspergillus flavus count. Tow oriental sausage groups were used. The 1st group was used to evaluate reduction %of total mould and yeast count. It was subdivided to 4 groups 3 were inoculated with different Probiotic strains, the 4th was control. Results showed that total mould and yeast count (cfu/g) reduced to (4.73x103±2.33x102, 6.97x103± 2.73x102 and8.80x103 ± 2.08x102) using Lactobacillus casei, Lactobacillus delbrueckii and Bifidobacterium lactis after 12days inducing reduction % of (91.66, 87.71 and 84.48) respectively. The 2nd group was used to evaluate reduction %of Aspergillus flavus count. It was inoculated with Aspergillus Flavus then subdivided to 4 groups 3 were inoculated with different Probiotic strains, the 4th was control. Results showed that Aspergillus Flavus count (cfu/g) reduced to (2.97x104±1.86x103, 5.37x104±1.45x103and 6.34x104± 1.45x103) using Lactobacillus casei, Lactobacillus delbrueckii and Bifidobacterium lactis after 12days inducing reduction % of (92.25, 85.98 and 83.45) respectively. Moreover it was found that Lactobacillus casei was the most effective Probiotics causing the highest reduction% in total mould count and Aspergillus Flavus count followed by lactobacillus delbrueckii then pidfedobacterium lactis.

The present study was conducted on 120 random samples of frozen local cattle livers (30 of each) each) collected from different slaughter shops and supermarkets in Qalyobia Governorate, for estimation of their keeping quality(pH, TBA, TVN, PV) and determination of the heavy metals residues (lead, cadmium, arsenic and copper) and their acceptability for human consumption. The results revealed that for frozen local livers collected from slaughter shops; the mean values of PH ,TVN, TBA and PV concentrations "mg/Kg" were 6.19 ± 0.01; 11.67 ± 0.54; 0.26 ± 0.03 and 0.55 ± 0.04. while those collected from supermarkets, the mean values of PH ,TVN, TBA and PV concentrations "mg/Kg" were 6.35 ± 0.02; 8.25 ± 0.41; 0.17 ± 0.02and0.37± 0. The results revealed that for frozen local livers collected from slaughter shops; the mean values of lead, cadmium, arsenic and copper, concentrations "mg/Kg" were 0.31 ± 0.02; 0.23 ± 0.02; 0.17 ± 0.01 and3.81 ± 0.35,respectively .while frozen local liver samples collected from supermarkets ; the mean values of lead ,cadmium ,arsenic and copper concentration "mg/Kg" were 0.19 ± 0.02 ; 0.14 ± 0.01; 0.10 ± 0.01and 3.65 ± 0.28, respectively . The study concluded that, frozen local cattle liver products have public health importance as the residues in them, might exceed the recommended safe permissible limits.

This study was investigated the antioxidant, antibacterial and sensory effects of lemongrass (Cymbopogon Citrates), orange (Citrus Sinensis) and thyme (Thymus vulgaris) oils in concentrations (0.5% & 1%) on beef Kofta at 4oC for 10 days storage period. All essential oils used had considerable effectiveness in pH, thiobarbituric acid reactive substance (TBARs) and total volatile basic nitrogen (TVBN) values as well as aerobic plate count (APC), Coliform count, Staphylococci count and Staphylococcus aureus count. Lemongrass, orange and thyme oils at two concentrations improved sensory properties of kofta. Lemongrass oil in two concentrations (0.5% & 1%) showed the best results as antibacterial and antioxidant, and also gave good organoleptic properties, but lemongrass oil 0.5% was more accepted. Orange oil 0.5% showed the lowest results as antibacterial and antioxidant with accepted organoleptic properties. On other hand orange oil 1% is more effective as antibacterial and antioxidant and demonstrated more enhancement of sensory attributes. Thyme oil in two concentrations (0.5% & 1%) was effective as antibacterial and antioxidant. Thyme oil at concentration 1% has unacceptable organoleptic properties in kofta, only thyme oil 0.5% can be used. So, we suggest that lemon grass oil 0.5%, thyme oil 0.5% and orange oil 1% can be applied to kofta as natural preservatives.

Heavy metal (Mercury, lead, and cadmium) residues was appraised in various body weights of Tilapia fish gathered randomly from various regions at Cairo and Giza markets utilizing Atomic Absorption Spectrophotometer (AAS). The average estimations of mercury, lead, and cadmium residues in tilapia at weight up to 200 gm was 0.07±0.01, 0.1±0.02 and 0.0005±0.0001 ppm, respectively. While, the average values of mercury, lead, and cadmium residues in tilapia at weight 200-400 gm was 0.3±0.05, 0.2±0.02 and 0.03±0.01 ppm, respectively. Whereas, the mean values of mercury, lead, and cadmium deposits in tilapia at weight 400-600 gm was 0.6±0.06, 0.34±0.03 and 0.05±0.01 ppm, respectively. Heavy metal residues are positively correlated with fish size. Lead was the most elevated metal in tilapia up to 200gm. While Mercury was the highest metal in tilapia 200-600 gm. The outcomes were assessed by Egyptian Organization for Standardization EOS (NO. 7136/2010) and the public health hazards of heavy metal residues was debated.

The current study aimed to determine organochlorine pesticides (OCPs) residues in muscle tissues of Tilapia (Oreochromis niloticus) with different weights collected randomly from different localities at Cairo and Giza markets by Gas Chromatoghraphy. The total mean values of DDT, DDD, DDE, Endrin, Dieldrin, Endosulfan, γ-chlordane, δ-BHC, Hepatochlor epoxide, Methoxychlor and Hepatochlor residues in the examined samples of tilapia were 16.82 ± 4.7, 44.80 ± 4.65, 8.34 ± 1.42, 26.54 ± 3.13, 10.91 ± 2.72, 6.20 ± 1.17, 21.32 ± 3.44, 16.17 ± 3.07, 5.33 ± 10.67 , 1.24 ± 0.31 and 1.28 ± 0.31 ng/g, respectively. Accumulation of organochlorine pesticides in fish tissues was related to rate of pollution, lipid content, feeding behavior, rate, size and age. There were significant differences between organochlorine pesticides residues and different weights of tilapia. Most of the examined samples were within the maximum permissible limits of pesticides residues according to US-FDA (2008) and Codex Alimentarius Commission (1996) and should not pose a health risk to consumers. The public health hazards of organochlorine pesticides residues were discussed.

Regarding the increasing trend towards economic and social development, business incubators represent the supportive environment for establishing entrepreneurial projects and ensuring their growth. The research aims to identify the actual status of business incubators in the Ministry of Youth and Sports and the characteristics of entrepreneurial projects in promoting a culture of entrepreneurship and its impact in supporting the national economy. Research Procedures: The descriptive approach was used. The research community was chosen in an intentional way for each of the advisor of the Minister of Youth and Sports for Entrepreneurship, the assistant assistants and the assistant professors of the Minister of Youth and Sports, members of the technical office and all members of the central administration for youth projects and training, the questionnaire was used as a tool for data and information collection and appropriate statistical treatment was used - the research concluded the importance of expanding the establishment of business incubators affiliated with the Ministry of Youth and Sports and assigning them as houses of distinguished expertise to appoint individuals and human cadres capable of providing and disseminating the culture of entrepreneurship and providing advice to entrepreneurial ideas owners.

The research aims to identify the expected role of the media towards hosting the 2021 IHF World Men's Handball Championship and its impact on the Arab Republic of Egypt by "defining the expected media role towards hosting the 2021 IHF World Men's Handball Championship, the expected return from hosting the 2021 IHF World Men's Handball Championship" economically, environmentally, socially, politically. Research Procedures: The descriptive approach was used. The research society and sample consist of: the Ministry of Youth and Sports "General Administration of Relations, International Organizations and Bodies Department, Media Communication Department, Investment and Marketing Department", Egyptian Olympic Committee "Members of the Board of the Egyptian Olympic Committee, Members of the Executive Office of the Egyptian Olympic Committee", Egyptian Handball Federation "Members of the boards of the Egyptian Handball Federation, Members of the special Federation’s committees and its branches ", and some sponsoring sports organizations . The researchers used the questionnaire and the personal interview as a tool to collect data, The appropriate statistical treatment was used and the research found that the media has a prominent role in promoting the World Handball Championship, the importance of hosting the event and Activating many sectors in the Arab Republic of Egypt, and thus achieving significant financial returns that affect the national economy.

This study was done to evaluate the efficiency of two decontaminators (Lactic and acetic acids) for decreasing the contamination level in chicken carcasses (cut up), which had been artificially inoculated with food poisoning microorganisms (Salmonella Enteritidis with infective dose 105and Staphylococcus aureus with infective dose 107). A total of 42 random samples chicken breast samples were collected from different markets in Gharbia governorate, Egypt. The collected chicken samples were then inoculated with the tested microorganisms Salmonella Enteritidis and Staphylococcus aureus (21 Samples for each microorganism). Thus, the samples were dipped into containers containing distilled water (Control), lactic acid 1%, 2%, 3% and acetic acid 0.5 %, 1 %, 1.5%for 20 seconds and 1 minute, respectively. The results indicated that the reduction % of acetic acid for Salmonella Enteritidis were 90.69%, 93.80%, 95.17% for 20 seconds and 91.39%, 96.56%, 96.90% for 1 minute, respectively. Regarding lactic acid, the reduction % was 61.43%, 94.49%, 97.41% for 20 seconds and 92.07%, 99.28%, 99.24% for 1 minute, respectively. While, the reduction of Staphylococcus aureus by acetic acid were 95.64%, 99.63%, 99.78% for 20 seconds and 97.84%, 99.94%, 99.98% for 1 minute but it was 99.88%, 99.98%, 99.99% for 20 seconds and 99.98%, 99.99%, 100% for 1 minute for lactic acid, respectively. Lactic acid with a concentration of 3% showed the highest reduction on Salmonella Enteritidis and Staphylococcus aureus. The effect of such organic acids on Gram positive bacteria as Staphylococcus aureus was higher than Gram negative ones as Salmonella Enteritidis

One hundred random samples of American, Brazilian, Indian and Sudanese imported frozen meat 25 of each were collected from different shops and super markets at Cairo province to evaluate their bacteriological quality. The obtained results indicated that the mean values of APC of the examined imported frozen meat samples were 7.25x105, 1.53x106, 1.54x106, and 2.35x106 in American, Brazilian, Indian and Sudanese respectively while the mean count of psychotrophic of the examined samples were 1.02x106, 1.42x106 3.57x105 and 1.50x106 respectively , the mean values of staphylococci count in the same samples were 2.41x103, 1.50x104, 1.87x104, and 2.62x104 respectively. For the incidence of Aeromonas species in examined frozen meat , A .hydrophila were present in 20 %, 28 %,40% and 32% of American ,Brazilian, Indian and Sudanese meat respectively while A.Slmonicida were present in 21%,24%,20% and 20% in the same samples respectively on the other hand A. puctata were present in 8%,16%,8% and 12% of the examined samples respectively . A.sorbia also present in 8%,20%,4% and 8% of the same samples respectively finaly A. cavia were present in 8%,16%,4% and 4% of the examined samples respectively

Processed ready to eat meat products are considered the main source of infection with B. cereus which is an aerobic spore former bacteria commonly found in raw and processed foods. So, more cautions are needed to be considered in order to minimize the contamination of such products. Nisin is a natural preservative for many food products and can be used to inhibit the germination and outgrowth of spores. This study was designed to determine the antimicrobial effect of Nisin on B.Cereus inoculated into minced beef with an inoculation dose of 3×106. The use of Nisin in three different concentrations 10 ppm, 30 ppm and 50 ppm resulted in decrease in the B. cereus count (cfu) after five days from 5.0×107± 0.82×107(initial bacterial load) to 2.46×106± 0.35×106 with reduction percentage 95.1%,100% and 100% at concentration 10 ppm and no B. cereus was detected at 30ppm and 50ppm respectively. As a conclusion, Nisin can be used as a safe anti-microbial food preservative for meat products without affecting the sensory characteristics and acceptability to consumer

One hundred meat product samples (minced meat, kofta, burger and sausage, 25 of each) were collected and examined for bacteriological evaluation and detection of Staphylococcus aureus by conventional bacteriological methods and by polymerase chain reaction PCR. The mean value of S. aureus counts cfu/g were 0.63×102 ±0.19×102, 0.17×102 ±0.06×102, 0.96×102 ±0.24×102 and 1.1×102 ±0.15×102, respectively. Concerning S.aureus, bacteriological results revealed that the prevalence in minced meat, kofta, burger and sausage was 16%, 12%, 16%, 20%, respectively. In addition, 5 samples out of 100 ones were unaccepted as they were exceeded the permissible limit of E.O.S 2005. Moreover, four random S. aureus samples (2 positive and 2 negative) were reexamined by polymerase chain reaction (PCR) and just one sample was negative by the bacteriological method for S. aureus showed positive results with PCR (false negative sample). Multiplex Polymerase Chain Reaction (m-PCR) was applied for detection of genes responsible for enterotoxins production (sea, seb, sec, sed and see) from identified coagulase positive Staphylococcus aureus. They were detected in the examined minced meat and sausage samples.

The bacteriological examinations were carried out to evaluate the degree of bacterial contamination in cattle carcasses at abattoirs of Gharbia Governorate. A grand total of 100 random swab samples from cattle carcasses were collected in the year of 2018, under complete aseptic conditions just after washing and before stamping from different abattoirs and transferred without undue delay to the Laboratory of Animal Health Research Institute, Tanta lab, and subjected to the bacteriological examination. The obtained results indicated that the mean values of APC. At the region of fore quarter, hind quarter and abdomen were 1.09x109 ± 0.47x109, 1.61x109 ± 0.74x109 and 1.19x109±0.78x109cfu/g, respectively. While the mean values of Coliform count at the previous regions were4.78x105 ± 3.82x105, 1.30x105 ± 6.57x104 and 1.42x105± 1.27x106cfu/g, respectively, and the mean values of total Staphylococcal count were 2.39x107 ± 8.57x106,2.76x107 ± 7.50x106 and 3.56x107± 1.54x107cfu/g, respectively.The means of all counts showed non-significant difference (P < 0.05)

This study was conducted to investigate the antimicrobial effect of probiotic (Lactobacillus casei, Lactobacillus dulbrueckii and Bifidobacterium lactis) against psychrotrophic bacteria; which gave a promising biopreservation technique against psychrotrophs, pseudomonas and aeromonas growth in raw fresh minced beef meat during refrigerated storage at 4OC for 10 days. The meat samples were divided into 4 portions (100 g. each), portion A was inoculated with lactobacillius casei, portion B was inoculated with lactobacillus delbrueckii, portion C was inoculated with Bividobacterium lactis and control group. Results showed the reduction in the mean psychrotrophic count, mean pseudomonas count and mean aeromonas count as followed 5.63x104, 2.30x104, and 2.57x103 CFUg for group A; 4.00x104, 1.20x104, and 1.60x103 CFUg for group B; 1.40x104, 7.20x103, and 6.40x102 CFUg for group C, respectively. As conclusion ,using of probiotics as bio-preservatives in fresh minced beef meat are of promising trend for its health benefits and antibacterial effect on total psychrotrophic count ,pseudomonas count and aeromonas count.

This study was conducted on 100 random samples of meat products viz: (minced meat, kofta, burger and sausage 25 of each). They were collected from different shops at El-Kaliobia Governorate, to be examined for bacteriological evaluation and detection of Escherichia coli and salmonella. These samples were examined for such pathogens by conventional bacteriological methods and confirmed by polymerase chain reaction (PCR). Concerning E. coli bacteriological results revealed the prevalence in minced meat, kofta, burger and sausage was (16%, 12%, 24%, 12%) respectively, While the prevalence of salmonella was 1% in minced meat. In contrast, kofta, burger and sausage were free from salmonella. Accordingly the traditional method is laborious, time consuming and less accurate as it could not detect some positive Salmonella and E.coli samples. Whilst PCR method was found to be accurate, sensitive, and remarkably low cost and shortening the time needed for the pathogenic agent identification. On other hand multiplex Polymerase Chain Reaction (m-PCR) was applied for detection of genes responsible for enterotoxins production from identified salmonella and E.coli.

It is very important to achieve the safety and sanitary quality of the meat as the presence of antibiotic residues in food stuff can cause hazards to human so that the aim of this study is evaluation the level of enrofloxacin residues in chicken meat and giblets and the effect of different cooking methods on reduction of these levels.One hundred and twenty random samples of chicken breast, thigh, gizzard and liver (30 of each) were collected from different chicken slaughter shops located in Menoufia government for evaluation of their enrofloxacin residues. The collected samples were examined by using microbiological inhibition technique (MIT) and High Performance Liquid Chromatography (HPLC) in addition to the effect of heat treatment (boiling, grilling and frying) on these residues was studied. The obtained results revealed that the incidence of enrofloxacin residues in chicken breast, thigh, gizzard and liverwere 13.33%, 16.67%, 26.67% & 40% by MIT and 13.33%, 20%, 30% & 43.33% by HPLC, respectively. The results indicated that 85% of the examined samples not exceeded the MRL of enrofloxacin residues. The reduction% of enrofloxacin levels in thigh muscle samples was 28.3%, 17.8% &11.2by boiling57.4%, 43.6% &35.2%by frying and69.5%, 62.4% & 47.7% by grilling of such samples. The public health significance and some recommendations to control such antibiotic residue in chicken tissues for human safety were discussed.

With the emergence of the communications and information revolution, digital transformation has become a vital matter in many areas of life, and these technologies have become an urgent necessity in order to keep pace with developments in the fields of communication to serve contemporary humanity. The research aims to identify the requirements of digital transformation and its economic applications to achieve a competitive advantage in major sports clubs in the Arab Republic of Egypt by defining digital transformation requirements from “senior management support, digital skills, digital technologies”, and economic applications of digital transformation ”e-commerce, e-marketing”. The research procedures are “using the descriptive survey approach”. The research community and sample contain the members of clubs’ boards of directors, executives and managers of sports activity, sports specialists. The research concluded that it is necessary to provide the requirements for digital transformation to keep pace with the requirements of the technological revolution, and to move from traditional services to digital services to facilitate their access to beneficiaries.

The research aims to identify the effect of using the (Kaizen) methodology for continuous improvement in achieving distinguished institutional performance in the Directorate of Youth and Sports in Alexandria Government by identifying the role of senior management in achieving continuous improvement, procedural steps of the Kaizen methodology "planning, implementation, evaluation and examination, Responding to the proposed improvements, "The effect of applying the Kaizen methodology on improving the performance of each of the" employees, operations, youth and sports directorate. Research Procedures: The descriptive approach was used. The research society and sample consist of: The directors of the youth and sports directorate in Alexandria Government, the deputy of the directorate, and a number of (5) departments represented in the "General Administration of Sports, General Administration for Youth, Vanguard Administration, Leadership Development Department, Planning and Follow-up Department, The questionnaire was used as a tool for collecting data and information and the appropriate statistical treatment was used - The research concluded the effect of using the Kaizen Methodology to improve the performance of employees and operations and the Directorate of Youth and Sports in Alexandria Government.

The study was carried out on 120 random samples of meat products viz: Minced meat; beef kofta; sausage and beef burger (30 for each) collected from different supermarkets at Kaliobia Governorate to determine their contamination with certain bacteria, specially S. aureus and MRSA. The bacteriological examination of examined meat samples revealed that, the mean value of S. aureus counts in minced meat beef kofta, sausage and beef burger samples were 1.58×102±0.10 ×102; 1.41×102 ±0.09×102; 1 0.95×102±0.16×102 and 0.83×102±0.22×102, respectively. A total of 70 (58.3%) isolates of Staphylococcus species were recovered, includes 24 S. aureus (20.0%). The isolated S. aureus were highly resistant for methicillin and oxacillin. Meanwhile, they were highly sensitive to norfloxacin. Moreover, the PCR results cleared that, the mecA gene was amplified in 6 out of 8 studied S. aureus strains.

This study is for detection some food additives used on manufacturing of some meat products as starch and hydroxyproline. A total of 150 random samples of locally manufactured meat products represented by beef burger, Kofta, Frankfurter, Sausage and Luncheon (30 of each) were collected from different markets in Egypt governorates. The collected samples of beef burger, kofta, frankfurter and sausage were frozen and the weight of each unit was 340 g. while, the luncheon samples were collected as slices (250gm). Each sample was kept in a separate plastic bag and preserved in an ice box then transferred to the laboratory without undue delay. The collected samples were subjected to chemical examination for evaluation of starch content and Hydroxyproline content (%). The mean values of starch content (%) in Beef burger, Kofta, Frankfurter, Sausage and Luncheon were 4.47±0.19, 4.81±0.25, 4.03±0.17, 5.10±0.32 and 5.54±0.36, respectively. Moreover the mean values of Hydroxyproline (%) in Beef burger, Kofta, Frankfurter, Sausage and Luncheon were 0.387 ±0.029, 0.412±0.036, 0.393±0.032, 0.478±0.042 and 0.440±0.039, respectively. The current study revealed that many of meat products under examination were not acceptable to the limits standardized by EOS (2005).

The chicken meat is one of the main sources of animal protein all over the world; and the volume of their production, marketing and consumption is increasing to satisfy the public demand worldwide within the last decades (Lyon et al., 2007). A total of 90 random samples of chicken meat products (nuggets, luncheon and frozen shawerma) (25 g, 30 of each), were collected from different supermarkets at El- Menufia governorates. The mean values of aerobic plate, coliforms and Staphylococci counts were 1.99 ×105 ± 0.62×105, 1.14×103 ± 0.35×103 and 4.3×102 ± 1×102 (cfu/g) in chicken luncheon, 3.83 ×105 ± 9.6×104, 5.0×103± 1.2 ×103, 1.6×103± 0.42×103cfu/g, in chicken nuggets and 2.77×106 ± 1.4×106, 6.33×103± 1.7×103and 1.97×103± 0.52×103 (cfu/g) in shawerma, respectively. The incidence of Staphylococcus aureus in the examined samples of chicken luncheon, nuggets, and shawerma wad 7 (23.3%), 9 (30%) and14 (46.6%), While the incidence of E. coli was 4 (13.3%), 5 (16.6%) and 7 (23.3%), in the examined samples of luncheon, nuggets, and shawerma, respectively. Most of the examined chicken meat products were contaminated with E. coli and Staphylococcus aureus and this is considered objectionable.

A total of 1500g of the fresh minced chicken fillet was purchased from butcher shops in El Menofiya Governorate and directly transferred to the laboratory under complete aseptic condition. Experimental trials were pointed toward the ability to control the outgrowth of Staph aureus in chicken fillet using Nigella sativa oil (0.1% and 0.5%) and rosemary oil (0.1% and 0.5%). The sample was divided into 5 groups. All groups were injected with Staph. aureus reference strain (ATCC®25923) and the initial load was 2.6 x 107± 1.04 x 107 cfu/g. Control group was inoculated with the tested culture and was stored without treatment with oils. Both oils reduced Staph. aureus levels significantly from zero day till 6th day in the following order: Nigella sativa 0.5% > Nigella sativa 0.1% > Rosemary 0.5% > Rosemary 0.1%. In contrast in the control group,the count increased rapidly till the 4th day of the treatment. Moreover, both oils improved the overall acceptability and prolonged the shelf life of treated samples as it remains without putrefactive changes till 6th day in comparison with control samples which remain without putrefactive changes till 4th day only. Finally, it can be concluded that essential oils possess significant antibacterial activity against the Staph. aureus and increases with increasing their concentration.

Foodborne diseases affect millions of people each year. To reduce the incidence of bacterialfoodborne pathogens such as V. parahaemolyticus, more effective treatment methods are needed.Accordingly, the effect of marinating fish fillets with lemon juice 50% , thyme powder 4g/kg andpomegranate peel extract (PPE) (1% v/w) against V. parahaemolyticus were studied . The preparedmarinades were artificially added to fish fillet samples inoculated with V. parahaemolyticus thenhold in refrigerator at 4oC and examined every day. Results indicated that the lemon juice decreasedthe count of V. parahaemolyticus from log 8.99.±0.02 cfu/g to log ≤1 cfu/g at fourth day byreduction % 100, while thyme powder reduced the count to 4.86±0.51 log cfu/g at fifth day byreduction % 88.5. Finally, PPE decreased the count to log 4.89±0.38 cfu/g at fifth day by reduction% 76.3 . Thus, lemon juice was the most effective agent against V. parahaemolyticus as killing allthe bacteria within four days of incubation.

The study was planned to estimate the 17β-Estradiol and Zeranol residues in 100 samples ofchicken carcasses and their livers and kidneys. Samples were randomly collected from differentlocalities in Cairo and Giza markets and were analyzed using Enzyme-linked Immuno SorbentAssay (ELISA) method. The mean values (ppb) of 17β-Estradiol in chicken muscle, livers andkidneys were 0.782±0.07, 1.53±0.09 and 2.077±0.08, respectively. While, the mean values (ppb) ofZeranol in chicken muscle, livers and kidneys were 0.1065±0.01, 0.1235±0.01 and 0.262±0.02,respectively. Accordingly it seems that the use of these hormones in chicken farms constitute apublic health hazard, so we need to routinely monitor these chemical residues as food qualitycontrol measure.

Administration of hormones to broiler chickens for performance- enhancing purposes may lead todeposit of residues in their carcasses. This could be a potential human health hazard up on exposureto these residues. Therefore this study was performed on sixty chicks (one day old) were rearedunder the same condition. At 10 day old age the chicks were divided into 4 groups (control, I/Madministrated group, oral administrated group and withdrawal group). Then hormonal residues weredetected in chick’s carcasses and their livers and kidneys using Enzyme-linked immune sorbentassay (ELISA) method. The results obtained that mean values of estradiol 14.2±0.20, 20.20±0.30and 22.29±0.70 ppb in muscle, liver and kidneys of chicken, respectively. .The public healthsignificance and recommendations for the use of hormones were discussed.

A grand total of 100 random samples of fresh water fish with average weight 100-250g(Oreochromis niloticus), marine water fish (Mugil cephalus), and shell fish (shrimp and crab) withaverage weight 10-50g were collected from different markets in Gharbia governorate for detectionof Vibrio spp. The obtained results revealed that the incidence of Vibrio spp. in fresh water fish(Oreochromis niloticus) were 8 (32%), with frequency of 2 (8%), 2 (8%), 2 (8%), 1 (4%) and 1 (4%)for V. parahaemolyticus, V. mimicus, V. vulnificus, V. alginolyticus and V. fluvialis, respectively. Inmarine fish (Mugil cephalus),Vibrio spp. were 10 (40%), the overall incidence in the samples wasfor V. parahaemolyticus 3(12%), V. mimicus 2(8%), V. alginolyticus 2 (8%), V. vulnificus 1 (4%)and V. fluvialis 2 (8%). In shell fish (shrimp), Vibrio spp. were 13 (52%) while the overall incidencein the samples was V. parahaemolyticus 4 (16%), mimicus 3 (12%), V. alginolyticus 2 (8%), V.vulnificus 1 (4%), V. fluvialis 2 (8%) and V. cholera 1 (4%). Regarding crab, Vibrio spp. were 11(44%) while the overall incidence in the samples was V. parahaemolyticus 3 (12%), mimicus 2 (8%),V. alginolyticus 2 (8%), V. vulnificus 1 (4%), V. fluvialis 2 (8%) and V. cholera 1 (4%).

Staphylococcus aureus is frequently implicated in food borne illnesses. A total of 100 random samples of meat products represented by minced meat, beef burger, kofta and luncheon (25 of each) were collected from different supermarkets in Gharbia governorate. 25 grams from each sample were subjected to bacteriological examination for determination of Staphylococci count and S. aureus count, isolation and identification of S. aureus then molecular examination; using PCR technique as a confirmatory method for identification of S. aureus isolates. In addition, multiplex PCR was used for detection of classic enterotoxin genes (sea, seb, sec and sed) of S. aureus isolates. The mean values of Staphylococcal and S. aureus count /g were 3.41x103±0.58x103 and 9.35x102±2.04x102 for minced meat; 7.95x103±1.22x103 and 1.87x103±0.36x103 for beef burger; 2.12x104±0.48x104 and 3.72x103±0.51x103 for kofta and 9.06x102±2.15x102 and 4.29x102±0.67x102 for luncheon, respectively. S. aureus was detected in 36%; 52%; 64% and 12% of the examined samples of minced meat, beef burger, kofta and luncheon, respectively. The occurrence of enterotoxin genes was determined in 12 isolates (3 from each meat product). The incidence of sea was 2/3 (66.67%) in beef burger and 1/3 (33.33%) in kofta. The incidence of seb was 1/3 (33.33%) in luncheon only. The incidence of sea and sed was 1/3 (33.33%) in minced meat only. The incidence of sea, seb and sec was 1/3 (33.33%) in kofta only. Meat products are considered a good medium for the growth of Staphylococci and the production of toxins.

Zinc oxide can be called a multifunctional material thanks to its unique physical and chemical properties. Practicalapplication of zinc oxide nanoparticles (ZnO NPs) suspension with different concentrations (5, 8, and 10 mM) wereinvestigated against Staphylococcus aureus artificially inoculated into broiler breast fillets. The results indicated that ZnOsuspensions (5, 8 and 10 mM) had a significant inhibitory effect on the growth of Staphylococcus aureus during 12 daysof refrigerator storage at 4oC. Accurately, ZnO NPs 10 mM showed the highest reduction percentage (25.35%) toStaphylococcus aureus from 8.6 to 6.42 log cfu/g, compared to other concentrations (5 and 8 mM). Thus, that theantibacterial activity of ZnO was concentration dependent.

Here, in this study HACCP program was applied for the production of beef fillet in an Egyptian hotel and the microbialload before and after application was compared. The aerobic plate count monitored before and after application ofcorrective action during different successive production stages of beef fillet in tested hotel to examine the frequency ofcontamination. The mean values of Aerobic plate count before application of corrective actions were 20.47 ± 7.01, 71.33± 15.27, 680.0 ± 385.53, 528.67 ±255.39, 24.33 ± 8.09, and 24.33 ± 8.09 (CFU/gm) for the examined frozen, thawed,formed, salted, cooked and served meat, respectively. After application of corrective action, the aerobic plate countdeclined to be 13.80 ± 4.20, 48.00 ± 7.32, 118.67± 26.97, 92.67 ± 20.34, 7.13 ± 1.95, and