(STUDY ON RISK ASSESSMENT OF SOME TRADITIONAL FOOD IN NORTH AFRICA (LIBYA AND EGYPT

Abstract

There is always an urgent need to research and investigate any danger to humans, especially in eating and drinking to know and monitor the causes of existence and sources that cause the spread because of its harmful effects on public health. Thirty samples of traditional foods were randomly collected from local restaurants. Fifteen samples of (Faba beans, Falafel and Koshari) were collected from five regions in Cairo, as well as (Mbcabach, Couscous and Bazin) from five different regions in Tobruk. The study aimed at: 1- Evaluation of the microbial quality of some traditional ready-made foods and which extent to they are contaminated with some pathogenic microbes that are transported to and from these foods. 2- Evaluation of the chemical composition of these ready-made foods and the nutritional value of the essential nutrients content in food. 3- Detection of contamination with some heavy metals (lead, cadmium and aluminum) in these ready-made foods and comparing them to internationally and locally permitted concentrations. 4- Detection of the most stable organochlorine pesticide residues after the thermal treatment of these ready-made foods and comparing them with the permissible limits in food