In-vitro and in-vivo assessment of the bactericidal potential of peracetic acid and hydrogen peroxide disinfectants against A. hydrophila infection in Nile tilapia and their effect on water quality indices and fish stress biomarkers.

This study aimed to assess the in vitro and in vivo disinfectant potential of peracetic acid (PAA) (1 mg/L) and hydrogen peroxide (HO) (20 mg/L) on the physicochemical and microbiological water quality parameters of fish aquaria, the microbial density of Nile tilapia muscular tissue, fish hepatic cortisol levels, and antioxidant biomarkers. In vitro, PAA and HO reduced A. hydrophila colony viability by 5 log units after 30 and 5 min of contact time, respectively.

Chemical properties indices for nutritional quality evaluation of Nasser Lake fish, Aswan, Egypt.

Background: Fish is considered an important food because it includes main nutrients (proteins, fats, and ash) and micronutrients (vitamins and minerals). The assessment of fish nutritional content data may offer crucial recommendations regarding freshwater fish consumption and preserving human well-being.

Aim: Evaluate the safety and quality properties of Nasser Lake fish, Aswan, Egypt.

The effect of different cooking methods on sensory attributes, physicochemical properties, and microbial safety of ostrich meat ().

Objective: The present work aimed to determine the impact of various cooking methods on sensory attributes, microbial safety, and physicochemical characteristics of ostrich meat to specify the best cooking method that guarantees the microbial safety of the meat as well as maintains nutritional values and is highly attractive to consumers.

Materials And Methods: One hundred fresh leg muscles of ostriches were divided into five groups. Different cooking techniques were used for each group, as follows: roasting, boiling, grilling, frying, and microwaving.