Levels of polycyclic aromatic hydrocarbons in edible and fried vegetable oil: a health risk assessment study.

Polycyclic aromatic hydrocarbons (PAHs) are environmental chemicals that are formed due to incomplete combustion of the organic matters, or during heat treatment of the food. The objectives of the present study were first to estimate levels of the 15-priority PAHs in the edible vegetable oil (corn oil, sunflower oil, olive oil, and canola oil) collected from Egypt. Furthermore, the effect of heat treatment on the formation of PAHs in the canola oil was further examined.

Levels of biogenic amines in cheese: correlation to microbial status, dietary intakes, and their health risk assessment.

Biogenic amines (BAs) are natural toxicants produced during the metabolism of their precursor amino acids or due to the proteolytic activities of some microorganisms. The objective of this study was to estimate the formed BAs in five types of the most commonly consumed and retailed cheese in Egypt. The examined cheese types included Feta, Karish, Mozzarella, Rumy, and Mish.

Estimation and Human Health Risk Assessment of Organochlorine Pesticides in Raw Milk Marketed in Zagazig City, Egypt.

Milk is nearly a perfect natural food and is widely used by all segments of our population especially for infants and the elderly. Organochlorine pesticides (OCPs) have been used worldwide, particularly in many African countries as in Egypt for the control of pests. OCPs are characterized by their bioaccumulation in the environment, especially in the food chain, where they find their way into the human body.