Farag Ali Saleh

The type of dietary fat may affect blood lipids or/and obesity, leading to various diseases. Hyperlipidemia is an increase in total cholesterol (TC), low-density lipoproteins (LDL-C), triglycerides (TG), or all of them. Objective: This study aimed to investigate the effect of milk ghee (MG) and hydrogenated palm oil (HPO) on plasma lipids and white adipose tissue as an obesity indicator in rats. Method: Twelve male albino rats were divided into two groups, each group fed on a diet containing different fats for eight weeks. Plasma TC, high-density lipoproteins (HDL-C), VLDL-C&LDL-C and TG were analyzed. White adi-pose tissues were investigated. Results: Results showed that rats fed HPO had signifi-cantly higher levels of HDL-C than rats fed MG (56.33 and 51.66 mg/dl) respectively. The MG group had significantly high levels of TC, LDL-C, and TG (86.4, 34.73, and 56.20 mg/dl), and the HPO group recorded (81.14, 24.80, and 47.13 mg/dl). Rats fed HPO have a significant decrease in white adipose tissue weight than the MG group, and a small size of adipose cells. Conclusion: The consumption of hydrogenated palm oil could have a bene-ficial impact on improving plasma lipids and obesity instead of milk ghee.

Introduction: Ensuring hospital food safety is essential for patient health, infection control, and public trust. This study evaluates food exposure risks in two hospitals in Al-Ahsa Governorate, Saudi Arabia, focusing on critical control points during food processing and delivery.Methods: Microbial analysis was conducted on food samples from various stages of food preparation, including raw meat, chicken, fish, and prepared meals. Temperature monitoring and chemical hazard assessments were also carried out, including pesticide residue and heavy metal analysis.Results: The microbial analysis detected specific pathogens, including Salmonella, Listeria monocytogenes, Escherichia coli, and Staphylococcus aureus, along with yeasts and molds. Total bacterial counts (TBC) in raw meat, chicken, and fish ranged from 2.5 to 5.0 log cfu/g, while prepared meals had TBCs between 1.0 and 3.0 log cfu/g. No Salmonella or Listeria monocytogenes were detected. Chemical hazards, including mycotoxins in white flour and heavy metals, were within permissible limits. However, 12 pesticides were detected, with six exceeding European Food Safety Organization limits.Discussion: Temperature monitoring revealed that hot foods cooled to unsafe levels during transport, and cold samples were not consistently maintained at SFDA-recommended temperatures. Hospitals generally comply with health regulations but improvements are necessary in temperature control and preventing chemical contamination of raw materials.

Red beetroot is a unique vegetable crop with high nutritional value and various health benefits, but due to the short shelf life, it requires a suitable preservation method. The purpose of the current investigation is to study the impacts of pretreatment coating with gum Arabic and drying method (oven, microwave, and freeze‐drying) on the quality parameters and storage stability of beetroot slices. Freeze‐dried beetroot samples showed the lowest moisture content (MC) (7.59%) and the highest rehydration ratio (RR) (5.47), betalain content (48.57 mg/100 g), antioxidant activity (70.92%), and overall acceptability scores (4.48). Generally, the pretreatment coating with gum Arabic reduced the degradation of betalain and antioxidants and maintained higher sensory scores of dried beetroot samples compared to uncoated ones. The beetroot extract prepared from freeze‐dried and coated with gum Arabic samples decreased the oxidation of low‐density lipoprotein (LDL) compared to control. Freeze‐dried samples coated with gum Arabic revealed higher storage stability (after 4 weeks of storage at room temperature) in terms of betalain content and antioxidant activity with values of 43.84 mg/100 g and 67.02%, respectively, compared to uncoated ones which recorded 35.15 mg/100 g and 64.22% for betalain content and antioxidant activity, respectively. Generally, freeze‐drying and coating with gum Arabic is considered a promising treatment to maintain the quality and storage stability of dried beetroot slices. Further investigations including nutritional, technological, and economic aspects are required for the optimum application in the future.

Purpose: Fresh vegetables contain advantageous phytochemical components, making them one of the most significant sources of nutrition. The threat of harmful bacteria still exists because these vegetables are not heated in restaurants before being consumed. Therefore, this study aimed to evaluate the microbial quality of fresh vegetables in restaurants of different levels.Design/methodology/approach: A total of 499 fresh vegetable samples (from sandwiches and fresh-cut vegetable salads) were collected from 3 different types of food service establishment: 201 from international restaurants (IRs), 210 from national restaurants (NRs), and 88 from cafeterias (CAs). The samples were prepared and inoculated on specific growth media. The aerobic mesophilic bacteria (AMB) Campylobacter spp., Staphylococcus aureus (S. aureus), Enterobacteriaceae, Escherichia coli (E. coli) and yeast and molds were counted, and Listeria monocytogenes, Salmonella spp. and Escherichia coli O157 were detected using specialized medium.Findings: High counts of S. aureus, above 3 log cfu/g, suggested that 71.5% of samples collected from NRs and 77.3% from CA were not accepted, whereas 81.6% of samples collected from IRs were accepted. The low population of E. coli, less than 2 log cfu/g, suggested that 99.0, 97 and 92.0 % of samples collected from IRs, NRs and CA, respectively, were accepted. Listeria monocytogenes and Escherichia coli O157 were absent from every sample. One sample was positive for Salmonella spp. in each of the NR and CA sample groups.Originality/value: RIs adhere to health and hygiene standards better than NRs and CAs, according to the findings of vegetable contamination tests.

The microbial contamination of 60 samples from six date cultivars in therutabstage purchased from different retail outlets in AL-Hofuf City, Saudi Arabia was studied. All samples were found contaminated with aerobic mesophilic bacteria at loads in the order 10²to 10⁵ cfu/cm²with some significant differences among varieties that can be attributed to differences in the weather conditions duringrutabseason. Also all samples, except only one, were contaminated with molds and yeasts at loads in the order 10²to 10³ cfu/cm². Potentially pathogenicStaphylococcus aureuswas detected in 57 samples andA. flavus/parasiticusin 13 samples, while coliforms were detected in 39 samples.