Effect of Washing and Cooling Treatments on Microbial Contents and Sensory Evaluation of Eggs During Storage

The objective of this investigation was to determine the effect of washing and cooling treatments on microbial content and sensory evaluation of eggs during storage. Four treatments were applied: first unwashed and uncooled (UW-UC), second unwashed, but cooled (UW-C), third washed and uncooled (W-UC), and finally: washed and cooled (W-C). Microbiological studies ( total count of bacteria, yeast, fungi and salmonella) and sensory evaluation of eggs have been carried out to determine the best treatment applied on eggs during storage time (92 days). Result showed that all treatments were free from Salmonella. The washing and cooling treatment (W-C) was the best, followed by the unwashed but cooled (UW-C). the third in order was the washed uncooled and finally the unwashed uncooled treatment.

The Role of Some Home Preparation in Reducing of Methomyl Residues in Cucumber Fruits

The cucumber plants grown in field were sprayed with methomyl at dose (60-g a.i./100 liter water).The objectives of this work were to study role of somehome Preparation (washing and peeling) in elimination of methomyl residues from contaminated cucumber fruits. The washing processes caused removal of residues methomyl from contaminated cucumber fruits that collected at intervals: 1,3 days after one application by percent loss reached: 72,60 %, respectively. The percent loss reached: 37.7, 45.8 % in cucumber fruits that collected at intervals: 0, 2 days, respectively after two applications. The peeling processes caused removal of residues methomyl from cucumber fruits that collected at intervals: 0, 3 days after one application by percent loss reached: 58.75, 57.14 %, respectively. and in cucumber fruits that collected at intervals : 0, 2 and 3 days after two applications ,the percent loss was: 55, 62.7 and 34.6 %, respectively.