BACKGROUND: Honey is an excellent food product with health-giving characteristics. On the other hand, the honey quality can change based on various factors. OBJECTIVES: Physicochemical experiments intend to investigate the honey quality in four geographic directions of Kurdistan province shelf-life and the containers the honey is placed in. METHODS: In this research, totally 96 samples from 4 apiaries in various parts of the province were prepared and maintained in various dishes/containers and various (time) periods at 25.5±3.5 °C. After preparing the samples, some factors including moisture, reducing sugars, sucrose, pH, acidity, the ratio of fructose to glucose, ash, diastase, hydroxyl methyl furfural were evaluated. RESULTS: The result showed the moisture total average, reducing sugars, sucrose, pH, acidity, the ratio of fructose to glucose, and ash were 13.79%, 77.67%, 2.22%, 3.86, and 21.39 of meq/kg, 1.09% and 0.13%, respectively. Qualitative examinations showed, there was the distance in all samples but no HME. With the increase in shelf-life time, metabolites in the ratio of fructose to glucose and acidity increased significantly, but the factors, moisture, pH were reduced significantly (P<0.05). Various containers had no significant impact on physicochemical characteristics of honey. CONCLUSIONS: Generally, one can say that the comparison between the obtained amounts with the current standards, quality of the honey samples were standard and favorable. According to the results of this study, honey can remain at room temperature in different containers for 9 months and maintain anacceptable quality.

Effects of temperature and storage time on canine bone-transfixation pin specimens were tested by comparing pin pull-out forces. A total of 16 femurs from 8 mature dogs were tested. Five nonthreaded Steinmann pins were placed through both cortices in the diaphysis of each femur. The femurs were then sectioned transversely between each pin, with a bonepin specimen placed evenly into each of 5 groups prior to biomechanical testing. Four bone-pin specimen groups were stored at -20 or -70 C for 14 or 28 days, while 1 specimen group was immediately tested. Pull-out forces for frozen groups were compared with pull-out forces for the fresh group. Using two-way ANOVA, there was no statistical difference in mean axial-extraction forces among bonepin specimen in any of the tested groups. It is concluded that acute pin pull-out forces are not significantly affected by freezing temperature or time. However, specimens stored at -20 C for as few as 14 days had a trend for increased pull-out forces, compared with freshly harvested specimens. Therefore, the authors recommend storage of bone-pin specimens at -70 C when possible.

Eight Holstein cows, 4 inoculated intracisternally in 1 quarter of the mammary gland with Escherichia coli and 4 noninfected controls, were administered ceftiofur sodium (3 mg/kg of body weight, IV, q 12 hours) for 24 hours, beginning at 14 hours after inoculation of infected cows. All challenge-exposed cows became infected, with mean +/-SEM peak log10 bacterial concentration in milk of 5.03 +/-0.69 colony-forming units/ml. The infection resulted in systemic signs (mean peak rectal temperature, 41.5 +/- 0.3 C; anorexia; signs of depression) and local inflammation (mean peak albumin concentration in milk, 7.89 +/- 1.71 mg/ml). Ceftiofur was detectable in milk from all challenge-exposed cows, compared with only 1 of 4 noninfected cows, and the mean period after inoculation that ceftiofur was detectable in milk was longer (P < 0.05) in infected (147.7 +/- 27.5 hours) than noninfected cows (1.3 +/- 1.3 hours). However, maximal ceftiofur concentration attained in milk for all cows was 0.28 micrograms/ml, and was 0.20 micrograms/ml or less for all but 2 milk samples collected for 10 days after challenge exposure. Mean serum concentration of ceftiofur peaked at 1.0 +/- 0.3 micrograms/ml and 0.7 +/- 0.1 micrograms/ml for infected and noninfected COWS, respectively. After each ceftiofur dose, mean peak and trough concentrations of ceftiofur in serum did not differ between groups; however, concentration of ceftiofur in serum was higher at 7 hours after each dose in noninfected cows, suggesting more rapid clearance of the drug in infected cows. Ceftiofur was not detected in serum (< 0.05 micrograms/ml) of any cow at or after 120 hours following inoculation of infected cows Storage of serum samples at -20 C for 3 weeks resulted in a 98.8% decrease in ceftiofur activity, compared with that in fresh serum samples. Eighty-seven percent of this loss occurred 30 minutes after mixing serum and ceftiofur; thus, about 13% of the original activity was lost in storage.

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.).

The aim of this paper is to give an overview of the presence of biogenic amines, particularly histamine, in various food products, discuss the most important factors influencing their accumulation, and address potential toxicity and safe limits in food. Biogenic amines are natural components of animal and plant raw materials, where they are present at concentrations appearing non-harmful to human health. Their increased content in foods results from the activity of endogenous enzymes or from the microbial decarboxylation of amino acids during controlled or spontaneous fermentation, processing, storage, and distribution. General knowledge of biogenic amines, factors favouring their formation and their safe limits in food are useful in preventing exposure to their toxic effects on the human body. Based on this information, appropriate prophylaxis can be applied, which will consist primarily of maintenance of good hygiene standards of raw materials and products, employment of appropriate processing procedures and upkeep of sanitary food storage conditions.

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.). Conclusion: FTA® Cards enable safe and effective alternative transport of samples for molecular diagnosis of AIV.

Introduction: The purpose of the study was to determine and model the growth rates of L. monocytogenes in cooked cured ham stored at various temperatures. Material and Methods: Samples of cured ham were artificially contaminated with a mixture of three L. monocytogenes strains and stored at 3, 6, 9, 12, or 15°C for 16 days. The number of listeriae was determined after 0, 1, 2, 3, 5, 7, 9, 12, 14, and 16 days. A series of decimal dilutions were prepared from each sample and plated onto ALOA agar, after which the plates were incubated at 37°C for 48 h under aerobic conditions. The bacterial counts were logarithmised and analysed statistically. Five repetitions of the experiment were performed. Results: Both storage temperature and time were found to significantly influence the growth rate of listeriae (P < 0.01). The test bacteria growth curves were fitted to three primary models: the Gompertz, Baranyi, and logistic. The mean square error (MSE) and Akaike’s information criterion (AIC) were calculated to evaluate the goodness of fit. It transpired that the logistic model fit the experimental data best. The natural logarithms of L. monocytogenes’ mean growth rates from this model were fitted to two secondary models: the square root and polynomial. Conclusion: Modelling in both secondary types can predict the growth rates of L. monocytogenes in cooked cured ham stored at each studied temperature, but mathematical validation showed the polynomial model to be more accurate.

The directional (chemotactic) and random migration activities of neutrophils from cows and newborn and 2-week-old calves were determined by use of the chemotaxis-under-agarose assay. Blood samples were stored for 2, 24, or 48 hours and at 4 or 25 C before testing. During the assay, cells were incubated at 17, 27, or 37 C. The assay was found suitable for testing the directional and random migration activities of neutrophils from cattle. Directional migration of neutrophils was diminished (P < 0.05) when cells were incubated at 17 or 27 C, compared with data from incubation at 37 C. Random migration of neutrophils was unaffected by test incubation temperature. Significant (P < 0.05) differences were found between cows and calves regarding the percentage number and viability and the directional and random migration activities of neutrophils. Neutrophils from cows were adversely affected to a greater extent by prolonged sample storage times or low storage temperature than were neutrophils from calves. Results indicate that a sample storage time of up to 24 hours, a sample storage temperature of 25 C, and a test incubation temperature of 37 C provided optimal conditions for testing the migratory activities of neutrophils from cattle.

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%).