Salted fish is a common food type in Egypt that is consumed in certain occasions and celebrations. The manufacture process of the salted fish allows fermentation of different fish species. Therefore, there is a high chance for microbial growth and multiplication on such rich protein substrate, and decomposition of the amino acids to their biogenic amines (BAs) derivatives. This study was undertaken to estimate the formed BAs in three salted fish retailed in Egypt, named feseikh, sahlia, and salted sardine. In addition, microbial counts including total plate counts (TPC), total psychrophilic counts (TPsC), and total Staphylococcus aureus counts (TSC) were enumerated. Dietary intakes and health risks associated with the formed BAs were also calculated and discussed. The obtained results revealed formation of the BAs in all examined salted fish species. Feseikh had the highest BAs contents as well as microbial counts. In conclusion, although the calculated dietary intakes revealed no potential risks associated with the consumption of the salted fish, however this assumption should be handled carefully due to inter-individual differences in their immune-reactions to such BAs, particularly histamine.

An exposure assessment was conducted to quantitate tetracyclines (TCs) in chickens and the risk estimates were calculated using deterministic and probabilistic approaches. The results revealed that through deterministic approach, estimated daily exposure to TCs resulted in children aged 1<y<3 and 4<y<6 (0.05919 and 0.03946 μg/kg bw/day), followed by adults (0.02847 μg/kg bw/day) and children aged 7<y<10 at 0.02631 μg/kg bw/day. Based on the probabilistic approach, dietary exposure of Malaysian adults to TCs was estimated to range from 0.00174–0.35209 μg/kg bw/day. In comparison, for the children group, the estimated exposure was higher in age 1<y<3 at 0.0137 – 1.9845 μg/kg bw/day followed by children aged 4<y<6 and 7<y<10 at 0.00718 – 1.3967 μg/kg bw/day and 0.00834 – 0.91841 μg/kg bw/day respectively. However, the estimated risk calculated for all groups was <10 % ADI. These indicate that toxicological risk with regard to the consumption of chicken meat could not be considered as a public health problem, but the result can be supportive for the safety authorities to engage policies in managing any potential risk. The occurrence of high concentration of TCs residues in small samples still warrants closer monitoring and management of the use of TCs in chicken farms in Peninsular Malaysia.