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This work aim to select the optimum dose of γ-rays for keeping quality of semi dry dates(SDD) through studying physical, chemical ,microbiological characters besides disinfestations of dates. Three Arabic SDD varieties as Siwi (Egypt), Sukkary (Saudi Arabia) and Zahidi (Iraq) at ‘Tamar’ stage were irradiated with γ-rays (0.0,1.0, 3.0 5.0 kGy).The storage of packaged treated samples was extended eight months at room temperature (20 ~25 C°, 70~75%RH). The free radicals was monitored by Electron Spin Resonance (ESR), survey insects and microbes. Besides, tracking the changes of bioactive content (amino acid- AA, sugars and Soluble Solid Contents -SSC). Results revealed that ESR-signals of edible parts were completely disappeared after one month whereas it’s present in kernels. Also, irradiation eliminated completely all stages of insects and reduced the microbial load either fungi or bacteria. HPLC- analysis of AA showed presence of seventeen one (µg/g dry weight), in all tested samples, the difference occurred due to variety and irradiation dose. Sugars were accumulated at end of storage (8 months), whereas negligible changes were recorded in total, reducing or non-reducing sugars but were significantly between varieties. Same trends were noticed in SSC. At the end, the preferability of using low dose of γ–irradiation are suitable on large scale, safe alternative for using pesticides and sufficient for keeping quality of tested Arabic semi dry dates without high losses in nutritive values.

End-stage renal disease (ESRD) is increasing worldwide. Renal replacement therapy and kidney transplantation are increasing the burden on health systems. Various risk factors can lead to this disease. In this work, we tried to study the epidemiology and risk factors of chronic kidney diseases (CKDs) in one of the Egyptian areas (El-Sharkia Governorate), and from this study we can get some data about the distribution and most common causes of this disease. A cross-sectional study was conducted at 15 dialysis centers in governmental hospitals in ElSharkia, Egypt. We used a questionnaire and direct interviewing with ESRD patients in addition to using medical records for our data collections. One thousand and four patients were selected randomly from 2136 patients who were known CKD patients on regular hemodialysis. Each week, two to three visits were performed in each center and during each visit, direct interviews were performed for ten to 15 patients, which took about 30 min for each patient. The study sample (n = 1004 patients) consisted of 62.2% males and 37.8% females. The mean age of patients was 52.03 + 14.67 years. The highest percentage of patients (31.9%) was found to be between 50 and 60 years in both males and females. More than half (61.3%) of the ESRD patients were living in villages, while about one-third (38.7%) of the ESRD patients were living in cities. Hypertension and diabetes were the main causes of ESRD. 15.5% of ESRD patients had diabetes mellitus, 31.8% had hypertension, 8.4% had kidney stone, 8.8% had urinary tract infection, 4.6% had congenital abnormality and 3.7% had primary glomerulonephritis. The main risk factors of renal diseases are hypertension and diabetes, while unknown causes represent a high percentage of all causes by 17.7%. Primary glomerulonephritis is the lowest cause of CKD in the El-Sharkia governorate, Egypt.

Aim: Early detection of latent tuberculosis infection (LTBI) will prevent development of active TB among health care providers. The aim of the study was to assess the prevalence of LTBI among health care providers and compare the QuantiFERON-TB Gold In-Tube Test (QFT-GIT) and Tuberculin skin test in efforts to detect LTBI and to investigate possible associated risk factors of infection., Methods: A cross sectional study was carried out during the period of 6 months in the Chest Hospital in Zagazig city and the Nephrology Unit at Zagazig University Hospitals in 132 randomly selected health care providers who were examined for LTBI by QFT-GIT and Tuberculin skin test and for the associated risk factors as well., Results: The prevalence of LTBI identified by QFT-GIT and by Tuberculin skin test was 28.8% and 59.1%, respectively. Poor agreement was observed between the two tests (kappa=0.10). Working more than 10 years, being nurse, diabetic and smoker were risk factors significantly associated with LTBI (p<0.05)., Conclusions: QFT-GIT is considered a useful tool in detecting LTBI cases, especially in a country where BCG vaccination is a national policy (as in Egypt). Duration of work, profession, diabetes and smoking are the risk factors for LTBI. Active surveillance and infection control measures are recommended to reduce the risk of LTBI., (Copyright© by the National Institute of Public Health, Prague 2015.)

Acute kidney injury (AKI) is a common complication in cirrhotic patients. Serum creatinine is a poor biomarker for detection of renal impairment in cirrhotic patients. This study aimed to evaluate urinary neutrophil gelatinase-associated lipocalin (NGAL) and urinary interleukin-18 (IL-18) as early biomarkers of acute kidney injury in cirrhotic patients. 160 patients with cirrhosis admitted to the Liver Units at Zagazig University Hospitals were classified into three groups: (I) nonascitic patients, (II) ascitic patients without renal impairment, and (III) ascitic patients with renal impairment. Patients with renal impairment were further divided into four subgroups: [A] prerenal azotemia, [B] chronic kidney disease (CKD), [C] hepatorenal syndrome (HRS), and [D] acute tubular necrosis (ATN). Significant elevation of both urinary NGAL and urinary IL-18 in cirrhotic patients with renal impairment especially in patients with ATN was observed. Urinary NGAL and urinary IL-18 have the ability to differentiate between AKI types in patients with cirrhosis. This could improve risk stratification for patients admitted to the hospital with cirrhosis, perhaps leading to early ICU admission, transplant evaluation, and prompt initiation of HRS therapy and early management of AKI.

The antimicrobial potential of eight phenolic compounds isolated from olive cake was tested against the growth of Escherichia coli, Klebsiella pneumoniae, Bacillus cereus, Aspergillus flavus and Aspergillus parasiticus. The phenolic compounds included p-hydroxy benzoic, vanillic, caffeic, protocatechuic, syringic, and p-coumaric acids, oleuropein and quercetin. Caffeic and protocatechuic acids (0.3 mg/ml) inhibited the growth of E. coli and K. pneumoniae. The same compounds apart from syringic acid (0.5 mg/ml) completely inhibited the growth of B. cereus. Oleuropein, and p-hydroxy benzoic, vanillic and p-coumaric acids (0.4 mg/ml) completely inhibited the growth of E. coli, K. pneumoniae and B. cereus. Vanillic and caffeic acids (0.2 mg/ml) completely inhibited the growth and aflatoxin production by both A. flavus and A. parasiticus, whereas the complete inhibition of the moulds was attained with 0.3 mg/ml p-hydroxy benzoic, protocatechuic, syringic, and p-coumaric acids and quercetin.

Safrole was determined using gas-liquid chromatography in some common spices as star anise, cumin, black pepper and ginger. Safrole concentration in these spices was 9,325, 3,432, 955 and 500 mg.kg-1, respectively. Black pepper was chosen to use in the following experiments. Using Ames-test with Salmonella TA 98 and TA 100 proved high cytotoxic effects due to pure safrole and black pepper volatile oil in both of them. The degradation of safrole was obvious after drying of the washed seeds of black pepper especially at 70 degrees C for 30 min or with sun-drying. Also, high irradiation doses (20 and 30 kGy) caused high degradation of more than 90% of the initial toxic concentration in black pepper. Whereas, microwave caused same effects at 75 s, but unfortunately, the powder was burned due to moisture absence. Boiling whole seeds or powder of black pepper during cooking for few minutes (1-5 min) were more efficient in decreasing safrole content. Finally, these results proved that the mutagenicity of some spices due to presence of safrole can be destructed during drying of the washed seeds or during cooking either with or without any additional treatment as irradiation. But irradiation of these species became more necessary for using in some food industries as milk products to get more safe for human consumption.

Spices from Egyptian local markets were irradiated with different recommended doses (0, 5, 10, 20 and 30 kGy). The spices tested included dried leaves of marjoram (Majorana hortensis Moench), rhizomes of ginger (Zingiber officinale Roscoe) and powdered hot pepper (Capsicum annum L.). The study included the isolation and identification of micro-organisms in spices following their irradiation, as well as gas chromatographic (GLC) chemical analysis for the presence and structure of volatile oils, pungent and pigment materials. The results showed that hot pepper was contaminated more (9.2 x 10(5)/g) than marjoram (4.2 x 10(3)/g) and ginger (14.3 x 10(3)/g) with respect to total aerobic bacterial content. The total contents of moulds were 4.8 x 10(3)/g, 5.7 x 10(3)/g and 19 x 10(3)/g in the same spices, respectively, but the pathogenic moulds and bacterial strains differed according to the type of spice. Irradiation at 10, 20 and 30 kGy caused complete elimination of micro-organisms, whereas 5 kGy was less effective. With the GLC method chosen 18 and 50 compounds could be detected in the extracts of marjoram and ginger, respectively; gamma-terpinen and zingiberen being the major compounds in marjoram and ginger, respectively. A noticeable reduction was observed in the amount of terpenes present in irradiated marjoram; they were converted to monoterpenesalcohols. Ginger was more sensitive to irradiation, especially at high doses, but moderate changes were detected at low doses (5 and 10 kGy). A slight, but significant effect on the capsaicin (pungent compound) in hot-pepper was observed following irradiation, whereas no changes in total pigments resulted at any dose. These results prove that 10 kGy is a sufficiently high dose to eliminate the micro-organisms in spices, causing only slight changes in the flavouring materials.