Streptococcosis is a zoonotic bacterial disease in tilapia and other fresh that creates economic losses, caused mainly by Streptococcus agalactiae and Streptococcus iniae. The hazard of the disease is that it may present apparently healthy as well as its presence in culture water. So, this work aimed to detect streptococci in Nile tilapia farms located in Assiut and Minia Governorates, Egypt. Streptococcus agalactiae (42 isolates) and Streptococcus iniae (59 isolates) were identified. Two Streptococcus agalactiae isolates were molecularly confirmed and exhibited resistance to most antibiotics and a multiple antibiotic resistant index of 0.9-1. The identified isolates could not form biofilm. Identification of these hemolytic, resistant Streptococcus poses a potential hazard for human health; hence, alternative antimicrobials should be searched against infections caused by these bacteria.

The emergence of multidrug-resistant (MDR) Salmonella enterica along the food chain has posed a public health concern worldwide. In the current study 180 samples of sausage, beef burger, cattle minced meat, buffalo minced meat, luncheon, and hot dog 30 of each type were chosen at random from supermarkets and butcher shops in Egypt's EL-Sharkia Governorate. The aerobic plate count (APC) mean values were 5.58± 0.26, 6.28 ± 0.35, 6.36 ± 0.45, 6.23 ± 0.41, 3.22± 0.28 and 3.08 ± 0.22 log10 CFU/g in examined sausage, beef burger, cattle minced meat, buffalo minced meat, luncheon and hot dog, respectively. The Salmonella detected in was 3/30 (10%), 5/30(16.66%), 6/30(20%), 5/30(16.66%) and 1/30(3.33%) in examined sausage, beef burger, cattle minced meat, buffalo minced meat, and luncheon respectively. The S. Typhi was the predominant among isolates (30%) followed by S. Kentucky (20%) then S. Typhimurium (15%) and finally S. Anatum (10%). The resistance was 100% for ampicillin, 80% for Kanamycin, 65% for erythromycin, 60% for amoxicillin and penicillin, and 55% for sulfamethoxazole. On the other hand, the sensitivity was 90% for gentamycin, 85% for norfloxacin, 75% for ciprofloxacin and chloramphenicol. To reduce the risk of Salmonella infection in the consumer population, a food safety program should be implemented during the processing of meat products.

Pseudomonas aeruginosa (P. aeruginosa) is a psychotropic pathogenic bacterium that is considered one of the most common spoilage microorganisms related to seafood’s consumption. P. aeruginosa is widely distributed in nature and isolated from soil, plants, animals, and water. Because of its high resistance to a wide range of antibiotics, P. aeruginosa is more dangerous than other spoilage bacteria. It possesses a diverse set of virulence factors capable of causing severe and aggressive infections in humans and animals. Antibiotic resistance genes are easily transmitted to humans via contaminated seafood, resulting in a serious antibiotic resistance.  The ability of P. aeruginosa to form a biofilm maintains its environmental survival and allows its quick adaptation to harsh environments. Therefore, for the benefit of customers and public health globally, the safety and bacteriological quality of commercially processed fish and its products are crucial.

Avian colibacillosis is one of the most serious diseases that affect poultry and causes substantial morbidity and mortality rates as well as high economic losses. E. coli, are capable of acquiring resistance genes via gene transfer. The development of extended spectrum lactamases, or broad-spectrum lactamases, in E. coli is the most serious resistance mechanism. The goal of the current study was to detect the resistance associated genes of multi drug resistant E. coli isolated from broiler chicken by using PCR technique. In the current study PCR applied on 10 multidrug resistant E. coli isolates for detecting β-lactamases resistance genes (blaTEM, blaSHV), integron resistance gene (Int1, Int3), PCR was also used to detect disinfectant resistance genes as Quaternary ammonium compounds resistance genes (QacCD, QacA/B and QacED1). PCR results for antibiotic resistance associated gene showed that (10/10) of tested isolates had blaTEM and int1(10/10), blaSHV (6/10) and int3 (2/10) also PCR results for disinfectant resistance associated genes showed that (8/10) of E. coli isolates had QacED1, QacCD (2/10), and QacA/B (2/10). The (10) broilers flocks investigated in the study were infected with multi drug resistant, strains of E. coli, that haboured β-lactamases, integron resistance associated gene and quaternary ammonium compounds resistance genes.

One of the most common food poisoning illnesses globally is caused by Bacillus cereus, which causes emetic and diarrheal food poisoning. Forty–two (42%) out of 100 samples from raw milk, powdered milk, ice cream, and pasteurized milk were positive for B. cereus, with a high prevalence in raw milk at 64%. Three virulence genes (nheA, cytK, and hblC genes) were characterized among 42 B. cereus isolates with variable frequencies. Detection of the nheA gene showed a high level of 90.4%, followed by the cytK gene in percentage at 50%, and the hblC gene at 47.6%. All examined strains were resistant to Penicillin, Oxacillin, then Cefixime and Ampicillin (85.7%), followed by Nalidixic acid (73.8%), Sulphamethoxazol-Trimethoprim(61.9%), and Oxytetracycline and Cephalotin (52.3%) whilst sensitive to Gentamicin (75%), followed by Enrofloxacin and Erythromycin (50%). Unfortunately, all examined strains are MDR and show 23 resistance patterns, this represents a real health malice for the people of Egypt. The obtained results demonstrated the rise of pathogenic B. cereus, a virulent organism that is multidrug-resistant, in Egypt's retail milk and milk products.

Dairy products are responsible of contamination with multiple microorganisms by different ways during handling, processing, and production, thus it would be unfit for consumption and form a public health hazard. Food borne diseases become a great trouble containing an extensive range of disorders caused by viral, bacterial, parasitic, or even chemical contamination of food. That reflected a problem due to the massive use of traditional antibiotics in human and animal diseases treatment and from this time, the persisted development of new programs of antimicrobial agents has become of rising importance to medicine. Probiotics not only used in treating gastrointestinal disease, but also used in food industry as natural antimicrobial substances which have a lot of bacteriostatic or bactericidal effect against different food borne pathogens. Contamination by foodborne pathogen in foods represents a serious challenge that may lead to severe disorders as toxic infection, food poisoning and intoxication. These pathogens caused illness, mortality and product withdraws. In fact, attention the using of herbal products has increased during the recent decades. Plants play an significant role in human health, it is likely that 25% of modern medicine were originated directly or indirectly from herbs. Many compounds present in plants have been reported to be antimicrobial, allopathic antioxidants, biologically active and have bioregulatory properties that have been proven real anti-bacterial, insecticidal, antifungal, antiparasitic, anti-viral and antioxidants. Aromatic essential oils are used as flavouring and prevent the growth of microbial contaminants and mould in food industry. Recently, probiotic bacteria have been used as substitutes for antibiotics to treat or different prevent intestinal infections. Studies of using natural preservatives either alone or in combination with other alternative have been verified (as probiotic) not only to evaluate synergism but also to produce effective combinations. Finally, we will discuss the effect of probiotic and natural extract on hygienic quality of some dairy products.

Bacillus cereus (B. cereus) is a Gram-positive, spore-forming, and facultative anaerobic bacterium that is widely distributed in the environment. Commonly, B. cereus is a soil occupant and is generally isolated from food and food products. It is a human pathogen that causes two variant types of gastrointestinal diseases: diarrheal and emetic. Diseases caused by multidrug-resistant (MDR) bacteria are difficult to be treated. In addition, group of B. cereus has several virulence factors, which play their roles in pathogenesis, infectivity and its capability to form biofilms. B. cereus biofilm is grown on medical devices either abiotic or biotic surfaces. This biofilm avoids the bacteria from the effect of antibiotics and host immune system leading to chronic infections, persistence and mortalities. Thus, it is necessary to explore new antiquorum and antibiofilm agents better than the conventional therapy to eliminate the biofilm that reflect on controlling B. cereus infections. The present review will discuss B. cereus virulence attributes, antibiotic resistance profiles, and their ability to produce biofilm as well as its molecular regulation. The application of the antiquorum and antibiofilm approaches for infection control will be illustrated as well. Finally, we will spot the light on their consequence in food industry loses and human health risk.

Pathogenic bacteria causing diseases in broiler chicks are widely distributed. One hundred and fifty cases of broiler chick samples were obtained from 15 farms with complain of early mortalities. Out of them,  100 diseased and 50 freshly dead chicks aged 1 - 14 days were examined. Liver, heart blood, lung, yolk sac and thigh bones were collected . Bacteriological investigation in both diseased and freshly dead chicks revealed that the prevalence rate of E. coli was 70% with higher incidence in liver followed by yolk sac, S. aureus isolates represented as 18.5% mainly from thigh bone followed by liver, incidence of Pseudomonas aeruginosa was 20% mainly from yolk sac proceeded by liver,  Klebsiella pneumonia incidences was 13.3% with high rate from liver. Prevalence of all previous isolated bacteria was higher in freshly dead than in diseased chicks. Serological identification of 68 isolates of E. coli (64.8%) were typed with 5 different serotypes as 15 (O119:H6), 8 (O1:H7), 10 (O146:H21), 20 (O78), 8 (O29) and 7 (O144) while 37 (35.2%) were untyped.  E. coli antimicrobial resistance was performed with marked sensitivity reported with amoxicillin. PCR performed for detection of some  virulence genes mainly eaeA and iss from  E. coli isolates, and enterotoxin B (SEB) and enterotoxin D (SED) from S. aureus isolates  with positivity 100% for each genes. This study indicated presence of  some pathogenic bacteria in broiler chicks up to two weeks as  E. coli, S. aureus, Pseudomonas aeruginosa and Klebsiella pneumoniae which cause diseases with a consequence of economic losses.

The present study was aimed to select potential probiotic and functional strains among lactic acid bacteria (LAB) isolated from some artisanal Egyptian dairy products. For this, 75 samples comprising karish (fresh skimmed), mish (aged salted skimmed) and Domiati (brined ripened) cheese varieties were surveyed in this study. Approximately, 300 lactic acid bacterial (LAB) strains were isolated and initially screened for their antibacterial activity against the two common food-borne pathogens; Staphylococcus aureus and Escherichia coli O157:H7. Using cell free extract of isolated LAB strains, various antimicrobial inhibition patterns have been noted against the tested pathogens. Upon further proteolytic and neutralization treatments, only 16 strains were proved to have potent antimicrobial attribute. Based on 16S rRNA gene sequencing identification of those 16 strains, 8 different species were identified (Lactobacillus plantarum, Lb. fermentum, Pediococcus acidilacticii and Enterococcus faecium). Additionally, those 16 strains were tested for different probiotic, functional and safety criteria (acid and bile resistance, salt tolerance, milk acidification ability, heamolytic activity and antibiotic sensitivity).  The present study showed that artisanal Egyptian artisanal chesses were proven to be sources of safe potentially probiotic LAB with interesting physiological properties, thus it could be further incorporated in manufacture of various dairy products as starter and non-starter cultures.