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Recently, pulmonary DC deserved the attention of researchers and clinicians as it was implicated in many diseases afflicting human lungs. However, there are no available data about the morphological or functional features of pulmonary dendritic cells in fetal or early neonatal life. The present study aimed to demonstrate the morphological development of DCs using light-, electron-microscopy, and immunohistochemistry. DCs showed strong immunoreactivity for both CD8 and CD56. Moreover, DCs strongly expressed CD34, VEGF, NSE, and connexin-43 within the developing pulmonary tissue. By SEM, DCs were polyhedral in shape with short cell processes in fetal life. By the advancement of the age, DCs became more numerous and exhibited rounded to oval cell bodies with many fine dendrites. TEM revealed that at early fetal life, DCs were characterized by their heterochromatic indented nuclei, few cell processes and few organelles. With the advancement of age, DCs showed dendrite-like processes and displayed signs of high endocytic activities with releasing of secretory materials. At late fetal life, DCs showed an obvious increase in the nuclear/cytoplasmic ratio and they exhibited a unique connection with type II pneumocytes and pulmonary endothelium by gap junction. In the early neonate, the DCs cells were seen in association with T-lymphocytes, neutrophils, telocytes (TCs), and air-blood barrier. They possessed many fine dendrites, the characteristic Birbeck granules and many vesicles. DCs may contribute to apoptosis, endocytosis, and angiogenesis. The difference in the maturation status may reflect different roles for DCs in the lung. The immature DCs may have an antigen-uptake role through endocytosis, while mature DCs may involve in antigen presentation to T-cells.

Recently, pulmonary DC deserved the attention of researchers and clinicians as it was implicated in many diseases afflicting human lungs. However, there are no available data about the morphological or functional features of pulmonary dendritic cells in fetal or early neonatal life. The present study aimed to demonstrate the morphological development of DCs using light-, electron-microscopy, and immunohistochemistry. DCs showed strong immunoreactivity for both CD8 and CD56. Moreover, DCs strongly expressed CD34, VEGF, NSE, and connexin-43 within the developing pulmonary tissue. By SEM, DCs were polyhedral in shape with short cell processes in fetal life. By the advancement of the age, DCs became more numerous and exhibited rounded to oval cell bodies with many fine dendrites. TEM revealed that at early fetal life, DCs were characterized by their heterochromatic indented nuclei, few cell processes and few organelles. With the advancement of age, DCs showed dendrite-like processes and displayed signs of high endocytic activities with releasing of secretory materials. At late fetal life, DCs showed an obvious increase in the nuclear/cytoplasmic ratio and they exhibited a unique connection with type II pneumocytes and pulmonary endothelium by gap junction. In the early neonate, the DCs cells were seen in association with T-lymphocytes, neutrophils, telocytes (TCs), and air-blood barrier. They possessed many fine dendrites, the characteristic Birbeck granules and many vesicles. DCs may contribute to apoptosis, endocytosis, and angiogenesis. The difference in the maturation status may reflect different roles for DCs in the lung. The immature DCs may have an antigen-uptake role through endocytosis, while mature DCs may involve in antigen presentation to T-cells.

In this study, one hundred and twenty samples of meat sandwiches including 30 samples each of Beef shawerma, Beefburger, Hawawshi and Liver (kibda) were randomly collected from the vending shops and different restaurants in New Valley governorate to evaluate their bacteriological quality. The results revealed that the mean values of APC, Coliforms and Staph. aureus, yeast and mould counts (log CFU/g) were 6.37±0.06, 2.15±0.14, 3.55±0.15 and 4.02±0.35 for Beef shawerma, 6.30±0.08, 2.08±0.14, 4.68±0.18 and 4.04±0.5 for Beef burger, 6.30±0.06, 1.9±0.11, 3.38±0.17 and 3.94±0.71 for Hawawshi, 6.56±0.05, 2.25±0.13, 3.51±0.14 and 3.60±0.08 for Liver (kibda) sandwiches, respectively. Staph. aureus was isolated with an incidence of 33.3%, 30%, 26.6% and 33.3% from the examined samples of Beef shawerma, Beefburger, Hawawshi and Liver (kibda), respectively. Also, the incidences of isolation of Salmonella spp. from the same examined samples were 3.3%, 3.3% and 6.6%, respectively but Salmonella couldn’t be isolated from Hawawshi sandwiches. Furthermore, the incidences of isolation of E. coli from the same samples were 3.3%, 16.6 % and 3.3%, respectively but E. coli couldn’t be detected in Beef shawerma sandwiches. Moreover, the incidence of Listeria spp. in the same samples was 16.6 %, 6.6 % and 20%, respectively. But Listeria spp. couldn’t be found in Beef shawerma sandwiches. The obtained results indicated that consumption of RTE sandwiches may cause a public health hazard to the consumer. Thus, measures to control the quality of the raw material, environmental and hygienic conditions during preparation and serving should be taken.

The objective of the present study was to evaluate the sensory, chemical parameters (moisture, fat, proteins, Ash, thiobarbituric acid (TBA) and pH) and microbiological characteristics (total bacterial count (TBC), yeast and mould count, detection of Salmonella, Shigella, E. coli 0157:H7 Staph. aureus and Cl. perfringens) of three-types of beef salami (cooked, smoked and dried) sold in Assiut city. The sensory evaluation revealed that the examined samples were of fairly good quality. The mean values of pH and TBA for the examined samples were within the typical range for beef salami in Egyptian Standard. The statistical analysis shows that the dried salami differ significantly from the cooked and smoked (p= 0.0006; p .0001) for the ash and moisture content, respectively. However, there is no significant difference between three types of beef salami for the protein and fat content (p= 0.2254; p=0.1736). The results of this study show that only 30.33% (10/33) of salami samples meet the standards hygiene, with an average contamination of: 4.2 x105 for TBC; 3.5x102 for total yeast and 4.5x103 for total mould. Neither Cl. perfringens nor Saph. aureus were identified in any of the samples. Shigella spp. was isolated from one of each samples and Salmonella spp. was detected in one cooked beef salami sample (9%). E. coli 0157:H7was identified in one (9%) of both cooked and smoked beef salami and in two (18%) samples of dried beef salmai. In conclusion, the hygienic quality of beef salami is not satisfactory and not comply with the standards in 69.67% of all samples tested, therefore beef salami retailed in Assiut should considered to pose a possible risk to consumers and should be improved. There is a need for routine analysis regularly by researchers to attract the attention of both producers and consumers to meat quality.

The objective of the present study was to evaluate the sensory, chemical parameters (moisture, fat, proteins, Ash, thiobarbituric acid (TBA) and pH) and microbiological characteristics (total bacterial count (TBC), yeast and mould count, detection of Salmonella, Shigella, E. coli 0157:H7 Staph. aureus and Cl. perfringens) of three-types of beef salami (cooked, smoked and dried) sold in Assiut city. The sensory evaluation revealed that the examined samples were of fairly good quality. The mean values of pH and TBA for the examined samples were within the typical range for beef salami in Egyptian Standard. The statistical analysis shows that the dried salami differ significantly from the cooked and smoked (p= 0.0006; p .0001) for the ash and moisture content, respectively. However, there is no significant difference between three types of beef salami for the protein and fat content (p= 0.2254; p=0.1736). The results of this study show that only 30.33% (10/33) of salami samples meet the standards hygiene, with an average contamination of: 4.2 x105 for TBC; 3.5x102 for total yeast and 4.5x103 for total mould. Neither Cl. perfringens nor Saph. aureus were identified in any of the samples. Shigella spp. was isolated from one of each samples and Salmonella spp. was detected in one cooked beef salami sample (9%). E. coli 0157:H7was identified in one (9%) of both cooked and smoked beef salami and in two (18%) samples of dried beef salmai. In conclusion, the hygienic quality of beef salami is not satisfactory and not comply with the standards in 69.67% of all samples tested, therefore beef salami retailed in Assiut should considered to pose a possible risk to consumers and should be improved. There is a need for routine analysis regularly by researchers to attract the attention of both producers and consumers to meat quality.

In this work, the prevalence of L. monocytogenes in ready-to-eat (RTE) fish from different restaurants in Assiut city was investigated by cultural and PCR methods. Also, the antimicrobial activity of fresh lemon juice against L. monocytogenes in fish meat was evaluated. Results showed that L. monocytogenes could be isolated from 6 RTE fish samples with incidence of 6%. By PCR, 5 were confirmed to be L. monocytogenes out of 6 isolates by cultural method. Treatments of lemon juice for different exposure times caused reduction ranging between 1.4 and 4.7 log CFU/g for L. monocytogenes. Conclusion: The results of this study showed that consumption of RTE fish especially grilled fish may constitute a public health hazard, as it may be associated with food poisoning microorganisms such as L. monocytogenes. Inactivation effect of lemon juice on L. monocytogenes may give a practical and easy way of providing food safety for RTE fish.

In this work, the prevalence of L. monocytogenes in ready-to-eat (RTE) fish from different restaurants in Assiut city was investigated by cultural and PCR methods. Also, the antimicrobial activity of fresh lemon juice against L. monocytogenes in fish meat was evaluated. Results showed that L. monocytogenes could be isolated from 6 RTE fish samples with incidence of 6%. By PCR, 5 were confirmed to be L. monocytogenes out of 6 isolates by cultural method. Treatments of lemon juice for different exposure times caused reduction ranging between 1.4 and 4.7 log CFU/g for L. monocytogenes. Conclusion: The results of this study showed that consumption of RTE fish especially grilled fish may constitute a public health hazard, as it may be associated with food poisoning microorganisms such as L. monocytogenes. Inactivation effect of lemon juice on L. monocytogenes may give a practical and easy way of providing food safety for RTE fish.