Formation of biogenic amines in fish: Dietary intakes and health risk assessment.

Biogenic amines (BAs) are toxicants that are produced during the proteolytic activities of some microorganisms, or naturally during the metabolism of their precursor amino acids. The objective of this study was to estimate the formed BAs in six types of fish retailed in Egypt including tilapia, mullet, mackerel, sardine, herring, and tuna. In addition, total mesophilic (TMC) and total psychrophilic (TPsC) bacterial counts were investigated.

Microbial quality and formation of biogenic amines in the meat and edible offal of with a protection trial using gingerol and nisin.

This study aimed firstly at the investigation of the microbial status of the camel meat and edible offal including liver, kidneys, lungs, rumen, and duodenum distributed at local markets of Egypt. Total plate count, total psychrophilic counts, total Enterobacteriaceae count, the most probable number of coliforms, and total mold counts were monitored at the collected samples. The produced biogenic amines (BA) in the camel meat and offal were further estimated.

Survival and reduction in foodborne bacteria using methyl cellulose film doped with europium oxide nanoparticles.

The study validated the efficacy of methyl cellulose films doped with different concentration of EuO nanoparticles to inactivate foodborne pathogens. EuO nanoparticles were added to the methyl cellulose solution with different weight percentages (0.0, 0.