The microbiological quality of ready-to-eat foods with added spices

A microbiological study of ready-to-eat foods with added spices or spice ingredients was undertaken to identify any risk factors in the production, storage and display of this product and to establish their effect on microbiological quality. Examination of 1946 ready-to-eat foods from sandwich bars, cafés, public houses, restaurants, specialist sandwich producers, bakers, delicatessens, market stalls and mobile vendors found that 1291 (66%) were of satisfactory/acceptable microbiological quality, 609 (32%) were of unsatisfactory quality, and 46 (2%) were of unacceptable quality. Unacceptable results were due to high levels of B. cereus and/or other Bacillus spp. (>/=10(5) cfu g(-1)). Unsatisfactory results were mostly due to high Aerobic Colony Counts (up to >/=10(7) cfu g(-1)), Enterobacteriaceae (>/=10(4) cfu g(-1)), Escherichia coli (>/=10(2) cfu g(-1)), and Bacillus spp (>/=10(4) cfu g(-1)). Examination of 750 spices and spice ingredients revealed that B. cereus were present in 142 (19%) samples, other Bacillus spp. in 399 (53%) samples, and Salmonella spp. (S. enteritidis PT 11) in one (<1%) sample. Approximately a third (222) of spice and spice ingredients examined contained high counts (>/=10(4) cfu g(-1)) of B. cereus and/or other Bacillus spp., and appeared to be associated with the corresponding ready-to-eat foods containing similar high counts of these organisms (P<0.0001). Acceptable microbiological quality of ready-to-eat foods to which spices or spice ingredients have been added was associated with premises that had management food hygiene training and hazard analysis in place. Poor microbiological quality was associated with preparation on the premises, premises type, little or no confidence in the food business management of food hygiene, and small premises as indicated by local authority inspectors' confidence in management and consumer at risk scores.     

Assessment of safety of frozen foods

This study aimed to assess the microbiological quality of 90 frozen food samples (50 samples of raw frozen vegetables including molokeya, okra, green peas, peas + carrot, and artichoke, 20 of frozen poultry products and 20 of frozen meat products), and to assess the level of women practice during handling. A cross-sectional study was conducted. Results showed that the mean aerobic mesophilic plate count of frozen vegetables was 3.4 x 10(5) +/- 7.3 x 10(5) cfu/g. The mean mold and yeast count was 3.9 x 10(3) +/- 1.1 x 10(4) cfu/g. The mean coliform count was 3.9 x 10 +/- 6.6 x 10 m.o./g. In case of meat product, the mean aerobic count was 2.3 x 10(5) +/- 3.2 x 10(5), that of mold and yeast was 2.5 x 10(5) +/- 8.8 x 10(5) cfu/g and that of coliform was 3.2 x 10(2) +/- 3.8 x 10(2) m.o./g. Poultry products on the other hand had a mean aerobic count of 6.8 x 10(5) +/- 1.6 x 10(6), a mean mold and yeast count of 3.5 x 10(5) +/- 7.4 x 10(5) cfu/g and a mean coliform count of 6.4 x 10(2) +/- 5.2 x 10(2) m.o./g. Fecal coliforms were detected only in 60.0% of meat product samples and in 45.0% of poultry product samples. On the other hand Staph aureus was detected only in 10.0% of poultry product samples. Difference between the 5 types of vegetables was statistically significant (P = 0.00, and 0.02, respectively) for total plate and mold and yeasts counts. Among the 113 interviewed women, 80 used frozen food products. Twenty six of them (32.5%) had scores < 50%, those were classified as being bad as they were handling frozen food improperly which would contribute to outbreaks of food borne diseases. Less than 4% of the users used satisfactory practice during handling frozen foods. Illiteracy affected significantly the level of practice.     

Hazard analysis and critical point identification at Abiss slaughter house in Alexandria

The purpose of this study is to identify potential hazards associated with animal slaughtering and how could these affect the microbiological count of carcasses, and to describe the use of HACCP to improve the microbiological count of fresh meat. Hazards were detected by observing the different steps of animal slaughter and then filling a prepared red meat slaughterhouse score sheet. The microbiological load was determined through testing 112 swab samples taken from the surface of carcasses in addition to 21 samples from hands, knives, tap water and air. Results showed that most of the parameters of the score sheet observed for evaluating hygienic operations were classified as being of maximum risk C. The aerobic plate count enterobacteriacea, mold and yeast and staphylococci increased insignificantly after cutting to 9.7x10(2), 6.4x10, 2.6x10(2), and 3.7x10 cfu/cm2, respectively. Washing of the carcasses decreased counts insignificantly to 6.4x10(2), 2.0x10, 1.7x10(2), and 2.0x10 cfu/cm2, respectively. The microbiological count of air samples at quiet hours were lower insignificantly than those at busy hours. Subsequently a HACCP system was designed based on these microbial studies, observations of current practices within the slaughterhouse and relevant literature and following the 7 principles of HACCP.     

Prevalence of some bacteria yeasts and molds in meat foods in San Luis, Argentina

In this work we evaluate the microbiological quality and the hygiene degree of meat foods consumed in the city of San Luis. A total of 515 meat food samples (315 from fresh sausages, 100 from hamburgers and 100 from ground beef) were processed, being the most of them non-industrial products. The microbiological quality was determined by counts of total mesophilic bacteria, coliforms, Escherichia coli, molds and yeasts, and Clostridium perfringens. The number of total mesophilic aerobes was within the 10(6) cfu/g limit set by the Argentinaan Alimentary Code (AAC). Two hundred seventy six samples exhibited E. coli levels between 10(1) and 10(3) cfu/g. The 58.26% of the samples with E. coli counts above > 10(1) cfu/g came from hamburgers and fresh sausages exceeding the AAC limits. Counts of molds and yeasts ranged between 10(3) and 10(6) cfu/g. From a total of 515 samples, 126 exhibited C. perfringens, out of which 80 (64.08%) gave counts > 10(2)/g, exceeding the limits set by the AAC. Out of these 80 samples, C. perfringens counts were above 10(5) cfu/g in 12 of them, and E. coli was also detected in 48 samples (38.10%). The samples with counts > 10(5) C. perfringens/g are potentially responsible for alimentary intoxication. The results obtained indicate the need to improve the processing and handling conditions of these products.     

Microbiological quality of minimally processed vegetable salads

The microbiological condition of minimally processed vegetable salads (7-days durability) purchased in the retail network of Szczecin has been assessed. The study included 14 kinds of salads manufactured by two producers. The total count of mesophilic aerobic bacteria and their spores, aid-forming bacteria (lactobacilli), titre of coliforms, occurrence of pathogenic bacteria and counts of moulds and yeast were determined. No pathogenic bacteria (Salmonella, Staphylococcus aureus, Bacillus cereus and Proteus) was detected in all salads. However contamination by saprophytic microorganisms was high in salads of both producers. Total count of mesophilic aerobic bacteria was higher than recommended level (> 10(5) cfu/g) in majority of salads. The high quantities of yeast (> 10(3) jtk/g) and lactobacilli (10(3)-10(5) fu/g) were also stated. The titre of coliforms was reduced (down to 0.01-0.0001 g). The count of moulds did not exceed 100 cfu/g in a most of samples. Moulds occurring in tested samples were represented mainly by Penicillium sp.     

The bacteriological quality of hospital-prepared infant feeds

Twenty-four pasteurized infant feeds, prepared in a Glasgow hospital, were examined microbiologically. All produced a satisfactory total aerobic mesophilic count of ≤ 1·0 × 10⁴ cfu/g (mean 6·3 × 10¹ cfu/g) within 1 h of preparation. Bacillus cereus was detected in two infant feeds immediately after preparation and one of these had a B. cereus count of 1·4 × 10³ cfu/g exceeding the recommended safety limit of ≤ 1·0 × 10³ cfu/g. Subsequent storage over a 14 h period at 25 °C or greater resulted in the appearance of B. cereus in a further eight feeds, the majority of which exceeded the safety limit of 10³ cfu/g. The microbiological quality of each infant feed depended on the type and number of organisms initially present, and on the temperature and duration of storage. Incubation of feeds at ≤ 10 °C for 14 h did not alter the microbiological quality (P = 0·05). While Bacillus licheniformis and Bacillus subtilis were the predominant organisms isolated within 8 h of incubation (45·8 and 20·8% of feeds, respectively), additional storage resulted in the emergence of B.cereus I (25%) and II (20·8%) as dominant Bacillus spp. The addition of glucose polymers and other supplements to infant formulae did not affect the type and number of organisms present (P = 0·05). Diarrhoeal enterotoxin was detected in three of the five formulations which supported the growth of B. cereus II via the B. cereus enterotoxin reverse phase latex agglutination test BCET-RPLA system. Although the infant feeds were of similar microbiological quality (P = 0·05), the majority of Bacillus spp. isolated have been previously implicated in either foodborne illnesses and/or opportunist infections.     

Some microbiological and biochemical studies on the fermentation of 'awaze' and 'datta', traditional Ethiopian condiments

The microbial and some biochemical changes during the fermentation of two Ethiopian condiments were studied. The aerobic mesophilic microflora of the ingredients of 'awaze' were dominated by Bacillus species (1.1 x 10(6) cfu/g) and lactic acid bacteria (4.5 x 10(4) cfu/g). The counts of aerobic mesophilic bacteria declined during the fermentation period. Lactic acid bacteria (LAB) reached the maximum count of 5.9 x 10(9) cfu/g at day 4 and the count remained > 10(8) cfu/g throughout the fermentation. The heterofermentative LAB dominated until day 3; thereafter the homolactics dominated the fermentation. Yeasts appeared at day 6 and increased to 2.5 x 10(6) cfu/g. In 'datta' fermentation, the count of aerobic mesophilic bacteria remained unchanged during the fermentation. LAB initiated the fermentation at a level of 7.1 x 10(4) cfu/g and reached 1.2 x 10(9) cfu/g at day 7. The homolactic LAB initiated and dominated the fermentation for the first 2 days and the heterolactics took over thereafter. Both fermentations were accompanied by declining pH and increasing titratable acidity. Salmonella typhimurium was inhibited during both fermentations within 48 h. Both 'awaze' and 'datta' had low initial contents of available protein and reducing sugars and these did not show marked differences throughout the fermentation.     

Microbiologic evaluation of instant soup concentrates

The microbiological condition of instant soup powders purchased in retail network has been assessed. The study included 37 instant soups (8 types) manufactured by four Polish companies. The microbiological quality of a majority of soup powders fulfilled the requirements of the standard. No pathogenic bacteria (Salmonella, E. coli and Staphylococcus aureus) were detected, nor were there any spores of sulphitereducing anaerobic bacteria found. However, some samples of powders, mainly from one manufacturer, did have an excessive total number of bacteria (> 10(5) cfu/g) and a reduced (down to 0.01 g) level of coliform count. Aerobic bacteria occurring in powders were of vegetative and spore forms and exhibited the activity of amylo-, lipo- and proteolytic exoenzymes. The quantity of moulds did not exceed 100 cfu/g in a majority of samples. They were mainly represented by Penicillium sp., Aspergillus sp., Alternaria sp. and Cladosporium sp.     

Microbial quality of tilapia reared in fecal-contaminated ponds

The microbial quality of tilapia reared in four fecal-contaminated fishponds was investigated. One of the fishponds (TDP) received treated sewage with an average fecal coliform count of 4 x 10(3)cfu/100mL, and feed of fresh duckweed grown on treated sewage was used. The number of fecal coliform bacteria attached to duckweed biomass ranged between 4.1 x 10(2) and 1.6 x 10(4)cfu/g fresh weight. The second fishpond (TWP) received treated sewage, and the feed used was wheat bran. The third fishpond (FDP) received freshwater, and the feed used was the same duckweed. Pond 4 (SSP) received only settled sewage with an average fecal coliform count of 2.1 x 10(8)/100mL. The average counts in the fishponds were 2.2 x 10(3), 1.7 x 10(3), 1.7 x 10(2), and 9.4 x 10(3)cfu/100mL in TDP, TWP, FDP, and SSP, respectively. FDP had a significantly (P < 0.05) lower fecal coliform count than the treated sewage-fed ponds and SSP. The microbial quality of the tilapia indicated that all tissue samples except muscle tissues were contaminated with fecal coliform. Ranking of the fecal coliform contamination levels showed a decrease in the order intestine>gills>skin>liver. Poor water quality (ammonia and nitrite) in SSP resulted in statistically higher fecal coliform numbers in fish organs of about 1 log(10) than in treatments with good water quality. Pretreatment of sewage is therefore recommended.     

Aspects of manufacture, composition and safety of orubisi: a traditional alcoholic beverage in the north-western region of Tanzania

The processing technology and characteristics of orubisi/amarwa, an opaque beer commonly consumed in Kagera region in the north-western part of Tanzania is described in detail. The protein content of orubisi increased from 2.0 to 2.7% after 120 hours of fermentation. The maximum alcohol content of orubisi as determined by specific gravity method was 2.5%. The alcohol profile of orubisi analysed by gas liquid chromatography (GLC) was found to contain ethanol and iso-butanol. The test for methanol was negative. Orubisi was characterised as product with relatively high acidity ranging from 0.35-0.89 g/100 ml and a final pH of 3.7. The levels of fermentable sugars--sucrose, maltose, glucose and fructose--were 0.5, 0.7, 1.8 and 0.6 g/100 ml after 120 hours of fermentation, respectively. High microbial counts were encountered in orubisi. The viable counts included yeasts: 2.0 x 10(7) cfu/ml, moulds 7.4 x 10(6) cfu/ml, coliforms 1.18 x 10(2) cfu/ml, lactic acid bacteria 6.5 x 10(7) cfu/ml and total aerobic count 2.95 x 10(7) cfu/ml. Based on these results, orubisi poses a serious danger to public health due to the presence of high numbers of total count and coliforms. In order to improve the safety of orubisi the pasteurisation step is recommended in the process of preparing orubisi. Hygienic handling of the final product is necessary in order to avoid contamination before consumption. The presence of trace amount of iso-butanol can lead to irritation of mucous membranes and depression of central nervous system.     

Survival of Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-02 in white-brined cheese

The viability of probiotic cultures used as adjunct cultures including Bifidobacterium bifidum BB-02 and Lactobacillus acidophilus LA-5 in white-brined cheese was investigated. The microbiological and biochemical properties of cheeses were assessed throughout 90 days of storage. Two inoculum rates for probiotic starters (2.5% and 5.0%, v/v, corresponding to (1.0-1.3)x10(9) cfu/g and (2.0-2.1)x10(9) cfu/g, respectively) were compared with the control cheese. Results obtained showed that a higher inoculum rate resulted in faster proteolysis. The cheese inoculated with 5% probiotic strains had higher water-soluble nitrogen, non-protein nitrogen, proteose-peptone nitrogen and tyrosine values than the other experimental cheeses. At the end of storage, the cheese supplemented with 5% probiotic culture had a ripening coefficient of 28.3%, followed by 2.5% probiotic strains containing the sample being 24.9%, and the control being 23.6%, respectively. It was also found that the colony counts of both probiotic microorganisms declined during storage. After 90 days of storage, the number of probiotic colonies were still around the threshold for a minimum probiotic effect (10(6) cfu/g).     

Microbiological quality of indoor and outdoor swimming pools in Greece: investigation of the antibiotic resistance of the bacterial isolates

During 1997-2005, the microbiological quality and susceptibility of bacterial isolates of swimming pool waters were investigated. A total of 462 water samples were collected from three indoor swimming pools (a teaching pool, a competition public pool, a hydrotherapy pool) and two outdoor swimming pools (a hotel semi-public and a residential private pool) in Northwestern Greece. All water samples were analyzed for the presence of bacteria, protozoa and fungi and susceptibility tests were performed for the bacterial isolates. Sixty-seven percent of the examined water samples conformed to the microbiological standards and 32.9% exceeded at least one of the indicated limits. Out of 107 bacterial isolates, 38 (35.5%) resistant strains were detected. Multi-resistant Pseudomonas alcaligenes, Leuconostoc, and Staphylococcus aureus (isolated from the teaching pool), Staphylococcus wernerii, Chryseobacterium indologenes and Ochrobactrum anthropi (isolated from the competition pool), Pseudomonas aeruginosa, P. fluorescens, Aeromonas hydrophila, Enterobacter cloacae, Klebsiella pneumoniae and S. aureus (isolated from the hydrotherapy pool) and A. hydrophila (isolated from the hotel pool) were detected. The swimming pool with the poorest microbiological quality (THC 500 cfu/ml in 12.1% of the samples, P. aeruginosa counts 1500 cfu/100 ml in 6% of the samples) and the highest prevalence of multi-resistant isolates (73.6%) was the hydrotherapy pool. No Cryptosporidium or Giardia cysts and no Legionella, Mycobacteria and Salmonella were detected, but there were isolations of Candida albicans, Aspergillus spp., Mucor spp., Alternaria spp., Rhizopus spp., Trichophyton spp., and Penicillium spp.     

Microbiological study of cooked crustaceans and molluscan shellfish from UK production and retail establishments

A study of cooked crustaceans and molluscan shellfish from retail and production premises was undertaken in the UK during 2003 to determine the microbiological safety of these products. According to criteria in European Commission Recommendation 2003/10/EC, 96% of 682 batches were of satisfactory/acceptable microbiological status while 4% of batches were unsatisfactory due to the presence of high levels of Escherichia coli (3.3%; 10(2) to 10(6) cfu g(-1)), Vibrio parahaemolyticus (0.4%; 10(2) to 10(6) cfu g(-1)), and Staphylococcus aureus (0.3%; > 10(3) cfu g(-1)). Salmonella spp. were not detected in any of the batches examined. However, a higher proportion of cooked crustacean and molluscan shellfish would be considered to be unsatisfactory using the process hygiene criteria for E. coli according to previous (5%; 93/51/EEC) and new (7%; (EC) No 2073/2005) European legislation. Over twice as many molluscan shellfish batches were of unsatisfactory microbiological status (5%) compared to that of crustacean batches (2%). Cooked molluscan shellfish and crustaceans were more likely to be microbiologically contaminated if: they were unfrozen; a hazard analysis system was not in place; the manager had received no food hygiene training. Shellfish and crustaceans are exposed to a range of conditions during harvesting, production and distribution, and this may increase the potential for microbial contamination, highlighting the need for applying good hygiene practices throughout the food chain to prevent contamination and/or bacterial growth.     

Bacterial contamination of Vhuswa--a local weaning food and stored drinking-water in impoverished households in the Venda region of South Africa

Bacterial contaminants of Vhuswa--a traditional maize-based weaning food, and domestic drinking-water stored in impoverished rural households in Venda of Limpopo province, South Africa, were determined. One hundred and twenty-five samples of Vhuswa fed to children aged less than five years were assessed for Escherichia coli, Campylobacter jejuni, Salmonella, and Shigella. The microbiological quality of 125 drinking-water samples was also evaluated using total coliforms, faecal coliforms, and faecal streptococci as indicators. The frequency of isolation of E. coli, Salmonella, Shigella, and C. jejuni from the Vhuswa samples was 70%, 5%, 5%, and 2% respectively. The geometric mean counts of total coliforms, faecal coliforms, and faecal streptococci in tap-water stored in household containers ranged from 4.9x10(2) to 5.8x10(3) cfu 100 mL(-1), 2.6x10(2) to 3.7x10(3) cfu 100 mL(-1), and 3.1x10(3) to 5.8x10(3) cfu 100 mL(-1) respectively, and for stored spring water it was 5.1x10(3) cfu 100 mL(-1), 3.2x10(3) cfu 100 mL(-1), and 5.1x10(3) cfu 100 mL(-1) respectively. The frequent contamination of water and food samples in this study has important implications for the health of children from impoverished communities.     

三种食源性致病菌多重PCR检测技术建立及应用研究

目的建立多重PCR方法同时检测水产品中沙门菌、副溶血性弧菌和单核细胞增生性李斯特菌。方法分别以沙门菌invA基因、副溶血性弧菌toxR基因和单核细胞增生性李斯特菌iap基因为靶基因,建立并优化了同时检测水产品中这3种致病菌的多重PCR体系,扩增产物分别为495bp(invA)、368bp(toxR)和660bp(iap)。结果建立的多重PCR方法可以简便、快速、灵敏地实现水产品中沙门菌、副溶血性弧菌和单核细胞增生性李斯特菌的同时检测,人工污染水产品检测限为10cfu/ml。结论为无公害水产品食源性致病菌的快速检测提供了理想手段,有良好的应用前景。     

Implementation of hazard analysis critical control point in jameed production

The average of standard plate count and coliforms, Staphylococcus aureus and Salmonella counts for three home-made jameed samples, a traditional fermented dairy product, before applying hazard analysis critical control point system were 2.1?×?10(3), 8.9?×?10(1), 4?×?10(1) and less than 10?cfu/g, respectively. The developed hazard analysis critical control point plan resulted in identifying ten critical control points in the flow chart of jameed production. The critical control points included fresh milk receiving, pasteurization, addition of starter, water and salt, straining, personnel hygiene, drying and packaging. After applying hazard analysis critical control point system, there was significant improvement in the microbiological quality of the home-made jameed. The standard plate count was reduced to 3.1?×?10(2)?cfu/g whereas coliform and Staphylococcus aureus counts were less than 10?cfu/g and Salmonella was not detected. Sensory evaluation results of color and flavor of sauce prepared from jameed showed a significant increase in the average scores given after hazard analysis critical control point application.     

Microbiological quality of pre-cut fruit, sprouted seeds, and unpasteurised fruit and vegetable juices from retail and production premises in the UK, and the application of HAACP

A study of ready-to-eat pre-cut fruit, sprouted seeds, and unpasteurised fruit and vegetable juices from retail and production premises was undertaken in the UK to determine the microbiological quality of these products, and to verify the application of hazard analysis and critical control points (HACCP) procedures by food operators. Almost all (99%; 2,075/2,096) samples were of satisfactory/acceptable microbiological quality. Two (0.1%) samples (melon, beansprouts) were of unacceptable quality due to the presence of Listeria monocytogenes at 102 cfu/g or more while a further 19 (0.9%) were unsatisfactory due to Escherichia coli levels in the range of 102 to 106 cfu/g. Neither Salmonella spp. nor E. coli O157 were detected in samples examined. A hazard analysis system was in place in most (85%) premises visited, and in 80% it was documented. Most managers (83%) had received some form of food hygiene training. Minimally processed produce is exposed to a range of conditions during production and distribution, and this may increase the potential for microbial contamination, highlighting the need of applying good hygiene practices from farm to fork to prevent contamination and/or bacterial growth. Such products should be stored and displayed at or below 8 degrees C.     

Bacterial contamination of blenderized whole food and commercial enteral tube feedings in the Philippines

Hospital-prepared tube feedings from four Philippine acute-care hospitals were analysed for microbial contamination. Two feedings were prepared on three separate days at each hospital. The tube feedings were either blended natural whole foods or a reconstituted commercial powdered nutritional product. Samples of each feeding were collected for coliform count and standard plate count at the time of preparation and at 1, 2 and 4 h after preparation after maintenance at room temperature (26-31 degrees C).At the time of preparation, mean coliform and standard plate counts for all samples were 10.3 most probable number per gram (MPN/g) and 7.4x10(4)colony-forming units per gram (cfu/g), respectively. Nine of 24 samples (38%) had coliform counts greater than 10 MPN/g, and 22/24 (92%) samples had standard plate counts greater than 10(3) cfu/g. There were significant increases in mean coliform and standard plate counts over 4 h (P=0.0005 and P=0.008, respectively). At 4 h after preparation, the mean coliform and standard plate counts were 18.2 MPN/g and 2.1x10(5) cfu/g, respectively. At this time, 18/24 (75%) samples had coliform counts greater than 10 MPN/g and 20/24 (83%) samples had standard plate counts greater than 10(5) cfu/g. The results of this study show that the microbial quality of the majority of the hospital-prepared enteral tube feedings analysed were not within published guidelines for safety.     

Sanitation characteristics of some food processing industries

The present investigation was carried out to evaluate the sanitary conditions surrounding the food throughout the production stages in some food plants. Observation of the sanitary measures of the studied plants revealed that only 3 out of the 7 plants (42.9%) have acceptable sanitation that complies with the sanitary requirements specified by WHO. Personal hygiene and storage conditions were the most critical problems found in the studied plants. Laboratory examination of nasal and throat swabs and stool samples of workers was carried out to uncover the chronic carriers. Among the food handlers examined 46.3% were positive for intestinal parasites. Bacteriological examination of stool specimens revealed that 4.3% of carriers of Salmonella paratyphi and none were carriers of Vibreo species. Nasal swabs were also positive for Staph. aureus in 29.8% of all the examined swabs. Analysis of the main products of the studied plants revealed generally that the bacterial load of the products of plants having acceptable sanitary conditions was lower than that of the products of the other plants. The frozen vegetable products had a total aerobic mesophilic plate count ranging from 8.1 x 10(4) cfu/g in okra and 3.7 x 10(5) cfu/g in mixed vegetables. The total aerobic plate count of the ice cream (1 x 10(3) cfu/g) complies with specified Egyptian standards. However, the coliform count (9 x 10(1) MPN) was higher than the recommended limit. Lead and cadmium levels were also investigated in all products. The maximum detected level of lead was that of cream wafer (0.94 ppm) followed by banana wafer (0.82 ppm). The two detected levels were higher than Egyptian standards. The lead level in ice cream (0.19 ppm) was also higher than the specified standards. The relatively high levels of lead in cream wafer and ice cream may be attributed to more than one factor; the added color and the old machinery used in some production steps are the most accursed factors. On the other hand, the observed level of cadmium ranged between 0.046 ppm in raw mil and 0.3 ppm in soft cheese.