Abstract
Egyptian kofta is considered one of the processed meat products with high nutritional value with an economic price, suiting a wide range of consumers. So, it requires protection from microbial contamination during their preparation, storage, and distribution. Sumac (Rhus coriaria) spice extract can be considered as herbal antimicrobial shown to have their activities against many foodborne pathogens. The antibacterial activities of different concentrations of sumac spice extract (1%, 2.5% and 5%) were tested in vitro against Staphylococcus aureus and Enterobacteriaceae using the agar disc diffusion method. The average value of total S. aureus count (CFU/g) in untreated samples (control) was 1.1×104 ± 7.6×102 CFU/g at the 6th day during chilling storage which significantly (p<0.05) decrease at the 9th day of storage to 7×104 ± 3.4×103, 9×103 ± 1.1×102 and 8×103 ± 2.9×102 CFU/g in treated samples with 1%, 2.5% and 5% sumac spice extract respectively. The average value of total Enterobacteriaceae count in the 6th day was 1×104 ± 3.5×102 CFU/g in the untreated kofta samples which significantly (p<0.05) decrease in the 9th day of storage to 1.1×104 ± 1×103, 9×103 ± 1.7×102 and 8.1×103 ± 77.7 CFU/g in treated samples with 1%, 2.5% and 5% sumac spice extract respectively. Our findings suggested the possibility of using the fruit of Sumac as a novel source of natural antimicrobial for the food industries.
In Sohag City, 400 samples were collected from different food markets of different meat products from two companies with high and low prices (e.g., minced meat, kofta sausage, beef burger, and luncheon meat) for determining food fraud. Light, fluorescence, and scanning electron microscopy (SEM) were used to examine the samples. “Special histochemical stains” permit the microscopic examination of different cell types, structures, and/or microorganisms. Histological examination revealed variant tissue types, besides skeletal muscles. Nuchal ligaments, bones, hyaline cartilages, white fibrocartilages, large and medium arteries, cardiac muscles, tendons, and collagenous connective tissues comprised the capsule of a parenchymatous organ. Additionally, a crystal of food additives was recognized using light microscopy and SEM. SEM allows the visualization of bacterial contamination. Using different microscopic anatomy techniques is an efficient methodology for qualitative evaluations of various meat products. No difference in quality was observed between low- and high-priced meat products.
