Introduction: The aim of the study was to test the utility of Flinders Technology Associates filter paper (FTA® Cards) for molecular detection and storage of avian influenza virus (AIV). Material and Methods: There were two strains of AIV used in the study: low pathogenicity H7N1 and high pathogenicity H5N1 subtypes. Detection of viral material was conducted using molecular RT-PCR and rRT- PCR method. Results: The infectivity of LPAIV/H7N1 and HPAIV/H5N1 was completely inactivated within 1 h and 24 h after adsorption to FTA® Cards at room temperature, respectively. Viruses stored on FTA® Cards had detection limit approximately 1 log10 lower than live viruses. Viral RNA of both strains were detectable on the cards by rRT-PCR for a minimum of 150 d, irrespectively of storage temperatures (room temperature, -20ºC). RNA was also detected in all samples obtained from SPF chickens experimentally infected with HPAI/H5N1 on 3rd and 4th day post-infection (p.i.).

Food safety is a crucial global public health issue. Food-borne diseases are mostly due to lack of knowledge about food processing, storage, and handling practices. Consumer’s behavior towards food safety should be considered during implementation of control measures to eliminate potential hazards and keep the products quality. Syrian cheeses such as Akawi, Halloumi, and Mudaffara are nowadays commonly produced and sold in Egyptian markets, with high acceptability from the Egyptian consumer’s side. The present cross-sectional study was designed using a structural questionnaire to estimate the consumer familiarity and consumption rates of such products. Meanwhile, evaluating the consumers Knowledge, attitude, and practices (KAP) among Syrian cheeses safety, quality, purchasing and storage parameters. The study was conducted online by 407 Egyptian citizens from different districts in Greater Cairo governorates. The questionnaire included thirty questions divided into 4 sections: sociodemographic questions; Syrian cheese general consumption data base; the consumer’s Attitude and Practice; and the knowledge level toward the products. Most of the responders were females (66%), with age range 20-40 years (76%), university graduates (64%) and work in public health field (57%). 51% of the responders consume Syrian cheese, while 70% prefer the Egyptian cheese. 47.8% used to consume Syrian cheese indirectly in food recipes. About 31% of the Egyptian consumers often considered Syrian cheese as a high-quality product and 64.2% select the products on flavor basis. Only 5% of the responders suffered after Syrian cheese consumption and 3% have allergy from cheeses. Regarding safety and quality of Syrian cheeses, 47% of the responders have good knowledge about the necessity of cold storage of cheese. Although the shelf life of soft cheese is one month, however only 8% knew that, and 67.5% used to keep Syrian cheese in refrigerator till consumption regardless to the shelf life. 64.4% of responders accepted the addition of chemical preservatives to cheese but within the acceptable limits, and at the same time 92% preferred the natural ones. Most of responders have a good knowledge level about: the incidence of food poisoning from cheese (77.3%), food poisoning symptoms (87.8%), and the main causative agent of such cases (53%).

The aim of the present study was to assess the quality of table eggs produced in battery and floor production systems. Storage of table eggs in refrigerator is a popular practise; it may lead to increase the risks of eggs contamination. A total of 100 table eggs were collected from battery and floor farms in Sharkia province and then stored in refrigerator at 4°C. The collected eggs were divided into two groups (50 of each). Each group was divided into five sub-groups for examination: at laying time, 7th, 14th, 21st, and 28th days. They were subjected to physical, chemical, and microbiological examination of eggshells and internal contents. The results of the current study indicated that the storage had a major effect on the egg quality parameters including eggs, albumen, and yolk weights and internal contents pH, in both battery and floor eggs. In addition, the microbiological examination showed that the eggshells, particularly in the floor system, were higher in bacterial contamination with E. coli and Salmonella than the internal contents. The egg quality traits that were done by this study help to protect consumers against foodborne diseases.