Shaimaa Moawad Nada

Bio: Shaimaa Moawad Nada is an academic researcher. The author has contributed to research in topics: Sardine & Pathogenic Escherichia coli. The author has an hindex of 1, co-authored 4 publications receiving 5 citations.

Incidence of Salmonella species in chicken cut -up carcasses and chicken products

Abstract: A total of 125 samples weight 1kg of frozen packaged raw chicken cut- up (fillet, thigh and drumstick)and frozen packaged uncooked breaded chicken products (pane and drumstick) 25 of each collectedfrom different retail shops and supermarkets for different companies at El Menofia Governorate. Allsamples were examined bacteriologically, serologically and multiplex PCR for isolation andidentification of Salmonella species. Salmonella organisms were isolated from frozen packaged rawchicken cut- up (fillet, thigh and drumstick) and frozen uncooked packaged breaded chicken products(pane and drumstick) with percentages of 8%, 24%, 48%, 32% and 16% (the percent was according ton=25) and 1.6%, 4.8%, 9.6%, 6.4% and 3.2% (the percent was according to n=125), respectively.Moreover, the isolated Salmonella could be serologically identified as S. enteritidis was only detectedin fillet by percent of 100% and S. enteritidis, S. typhimurium and S. kentucky were detected in drumstickby percent of 33% of each, but S. enteritidis, S. typhimurium and S. anatum were detected in thigh bypercent of 33%, 50% and 17%, respectively. And also S. enteritidis, S. typhimurium, and S. haifa weredetected in pane (uncooked breaded product) with percentages of 25%, 50% and 25%%, respectively.S. typhimurium and S. Kentucky were detected in drumstick (uncooked breaded product) with percentageof 50% of each. Also multiplex PCR methods were used for detection of virulence factors (invA, hil A,fimH and Stn genes) of S. typhimurium and S. enteritidis by PCR 2x Reddy Mix TM Master Mix(Thermo Scientific) with Cat No. AB0575/ LD-A, Waltham 02451, USA.

Hygienic Considerations of Pathogenic Escherichia Coli Contamination on Cattle Carcass Surfaces in Egypt

Abstract: A total of 100 random samples were collected from surfaces of cattle carcasses in EL-Shouhada and Birket El –Sabaa Abattoirs in Menofyia governorate (50 of each).The results showed that the mean E. coli counts were 5.44×10 and 7.99×10 cfu/cm in ELShouhada and Birket EL-Sabaa abattoirs, respectively. Also, the incidence of E .coli isolated from cattle carcass surfaces in EL-Shouhada and Birket El-Sabaa abattoirs were 26% and 28%, respectively. The isolated serotypes of E. coli were EHEC as O111 : H2 (8%) and O26 : H11 (2%), EPEC as O15 : H4 (2%), O55 : H7 (2%), O114 : H4 (4%) and O146 : H21(2%), ETEC as O128 : H2 (2%) and O125: H21 (2%) and EIEC as O124 (2%) in ELShouhada abattoirs, while in Birket EL-Sabaa abattoir were EHEC as O111 : H2 (6%) , O26 : H11 (8%) and O103 : H4 (2%), EPEC as O55 : H7 (2%) and O91 : H21(2%) ETEC as O128: H2 (6%) and EIEC as O124 (2%). Findings of multiplex PCR showed that eaeA (intimin) gene was detected in (O91:H21 and O114:H4), hlyA (haemolysin) gene was detected in (O125:H21), stx1 gene was not detected in the all isolated E. coli serogroups, but stx2 gene was detected in (O26:H11 and O114:H4).

Trials for controlling of biogenic amines in fish products

Abstract: One hundred random samples of fesiekh, sardine,smoked herring and canned tuna (25 of each) obtained from various fish markets in Menoufia governorate, Egypt. All collected samples were investigated for their harmful biogenic amines residues (histamine, putrescine cadaverine & tyramine). Additionally, trials to control such serious residues using biological techniques were applied. The mean values of biogenic amines in the examined samples of fesiekh , sardine, smoked herring and canned tuna were 26.48 ± 0.52 , 21.93 ± 0.40 , 18.07 ± 0.29 & 12.61 ± 0.23 mg % for histamine, 17.69 ± 0.31, 14.45 ± 0.26, 12.78 ± 0.22 & 9.10 ± 0.15 mg% for putrescine, 13.56 ± 0.23, 9.81 ± 0.20, 8.93 ± 0.19 & 5.47 ± 0.15 mg% for cadaverine, respectively. On the other hand, the average concentrations of tyramine were 8.92 ± 0.21 mg % for fesiekh, 6.08 ± 0.15mg % for sardine, 3.74 ± 0.14mg % for smoked herring and 2.95 ± 0.09 mg % for canned tuna. The effect of B. polymyxa culture (2x107) on the levels of histamine experimentally inoculated to sardine fillets (40 mg/Kg) was excellent where its level was decreased to 22.1mg/kg after 8 hours, 14.2 mg/kg after12 hours and 8.9mg/kg after 24 hours with reduction percentages of 44.7%, 64.5% and 77.8%, respectively. Keywords: biogenic amines; fish products; histamine.

Control of some heavy metals contaminating fish products

Abstract: One hundred random samples of fesiekh, sardine, smoked herring and canned tuna (25 of each) obtained from different localities in Menoufia governorate, Egypt and estimated for their harmful residues including heavy metals (mercury, lead, cadmium & iron). Additionally, trials to control such serious residues by using biological techniques were applied. It was found that the average values of mercury in the investigated samples of fesiekh , sardine, smoked herring and canned tuna were 1.14 ± 0.02, 0.98 ± 0.01, 0.83 ± 0.01and 0.65 ± 0.01mg/kg respectively and in lead they were 0.54 ± 0.01, 0.42 ± 0.01, 0.29 ± 0.01 and 0.23 ± 0.01mg/kg, respectively. The cadmium residues average concentrations in the examined samples of fesiekh , sardine, smoked herring and canned tuna were 0.33 ± 0.01, 0.21 ± 0.01, 0.16 ± 0.01 and 0.09 ± 0.01mg/kg, respectively while, in iron they were 1.71 ± 0.02, 0.65 ± 0.01, 1.06 ± 0.02 and 0.93 ± 0.01mg/kg, respectively. The effect of L.rhamnosus culture (1x107) on the levels of lead experimentally inoculated to sardine fillets (30 mg/Kg) was decreased to 13.8mg/kg after 8 hours, 7.9 mg/kg after12 hours and 6.5mg/kg after 24 hours by a percentage of reduction 54%,73.7% and 78.3% reduction respectively.

ISOLATION AND INITIAL CHARACTERIZATION OF A Myoviridae PHAGE FOR CONTROLLING ZOONOTIC Salmonella Typhimurium AND Salmonella Enteritidis FROM BROILERS IN EGYPT

Abstract: This study targeted isolation and characterization of phage against multidrug resistant (MDR) Salmonella Typhimurium and Salmonella Enteritidis recovered from broilers and to evaluate the lytic effect of the phage on growth of Salmonella serovars. Salmonella isolates were recovered from caecal contents, liver and breast meat of broiler chickens from retail outlets at Sharkia Governorate, Egypt. Salmonella Typhimurium (n=14) and S. Enteritidis (n=11) were tested for their antimicrobial susceptibilities against 15 antimicrobials by disc diffusion method. Isolates of S . Typhimutium and S. Enteritidis were 100% resistant to seven antimicrobial agents. The phage was isolated from Zagazig sewage water by spot test and double over layer agar assay. The phage designated as phiSalmchick1showed an icosahedral head and contractile tail structure in electron microscopy, indicating a member of the family Myoviridae . The phage was a polyvalent infecting a wide host range of all MDR strains of S . Typhimurium, S . Enteritidis, S . Paratyphi, E. coli serotypes O26 and O168 and Klebsiella pneumoniae. Myovirus phage had burst size of 100 plague forming unit (PFU)/cell with latent period of 60 min. The phage genome had double-stranded DNA by molecular analysis. The lytic effect of phiSalmchick1 phage was in vitro assessed on growth of S . Typhimurium and S . Enteritidis isolates by measuring the optical density (OD) of the liquid media during Salmonella growth at 37 °C and the multiplicity of infection (MOI) was equal to 1.0. Significant reductions were observed in OD of S . Typhimurium and S . Enteritidis treated with the phage after 24 hrs incubation compared to the controls (P<0.05). The myovirus has a high potential for phage application to control zoonotic and MDR Salmonella serovars isolated from broiler chickens in Egypt. Key words: multidrug resistant; Salmonella serovars; Myoviridae phage; broiler chickens; in vitro control

Incidence and Characterization of Salmonella Isolated From Poultry Meat and its Products

Abstract: This study was conducted on some poultry products include breast, thigh, shish tawook, shawarma, nuggets and luncheon ( 35 of each) collected from different supermarkets at El Menofiya Governorates for isolation and identification of Salmonella on XLD agar and S.S agar. The incidence on XLD were11.4% , 14.3%, 11.4%, 11.4%, 14.3% and 8.6% from breast, thigh, nuggets, shish tawook, shawerma and luncheon, respectively agar and the incidence of serologically identified Salmonella serotypes were Salmonella Enteritidis , Salmonella Typhimurium , Salmonella Kentucky and Salmonella Virchow. The incidence of Salmonella on S.S agar were 11.4% , 14.3%, 8.6%, 14.3%,11.4% and 5.7% from breast, thigh, nuggets, shish tawook, shawerma and luncheon, respectively and the incidence of serologically identified Salmonella serotypes were Salmonella Enteritidis , Salmonella molade ,Salmonella Kentucky , Salmonella Typhimurium and Salmonella Heidelberg . PCR results showed that fimH gene detected in Salmonella Molade. while hilA and fimH genes detected in Salmonella Heidlberg. And stn, hilA and fimH genes detected in Salmonella Typhimurium, Salmonella. Enteritidis, Salmonella Kentucky) and Salmonella Virchow.

Rate of Salmonellae and Bacillus cereus in some Retailed cut-up Chicken and Poultry Meat Products

Abstract: Food poisoning illness outbreaks brought about by pathogenic bacteria and/ or their toxins are yet worry of both shopper and food industry. Accordingly, one hundred and seventy-five samples were collected randomly, samples included frozen chicken breast, frozen chicken thigh, chicken luncheon, chicken burger and chicken frankfurter (35 of each), collected from different supermarkets in Cairo and New Valley governorate for incidence of Salmonella species and Bacillus cereus. Salmonella typhimurium was detected in percentage of 5.7%, and 2.9% in chicken breast and chicken thigh respectively, while Salmonella enteritidis was isolated from chicken breast and chicken thigh with the same percentage (2.9%), but Salmonellae as a whole failed to be detected in chicken burger, luncheon & frankfurter. On the other hand, Bacillus cereus was isolated in a percentage of 8.6 %, 8.6%, 17.1%, 14.3% and 11.4%, from chicken breast, thigh, burger, luncheon and frankfurter, respectively. Thus, it is important to control contamination of chicken meat in abattoirs with Salmonellae and Bacillus cereus to reduce the incidence of food borne infection to humans.