Abstract The present study aims to isolate and identify such fungi natural occurrence barley grain collected from Tripoli, Libyia, fungi production of ochratoxins, survey natural occurrence of ochratoxins in barley and its products (flouer and zometa) , study the effect of kind barley on ochratoxins production and determination the chemical composition of barley and its products. The effect of barley flour and zometa processes on ochratoxin A in barley was studied. 1- Natural incidence of fungi on barley grains: Samples are plated on Czapek's agar medium. The infection and total fungal count was calculated the results indicated that the infection was ranged from 85 to 100% and total fungal count was ranged from 93 to 150 isolates. The naturally infected with fungi belonging to genera Aspergillus spp, penicillium spp and Fusarium spp. Aspergillus spp, penicillium ssp and Fusarium spp were ranged from 36.70% to 58%, 17.3% to 36.6% and 16.0 to 31.3% respectively. 2- Natural occurrence of fungi producing ochratoxins: A- Aspergillus ochraceus: Sixty – three of A. ochraceus isolates was found from 608 Aspergillus spp isolates. Twenty isolates from 63 of A ochraceus was found positive for ochratoxins production . The production of toxins were 56.49 mg/Litter, 1.72 mg /Litter and 0.62 mg / Litter YES for ochratoxins A, B and C respectively. B- Penicillium verrucostum Thirty – six P. verrucostum isolates from 360 Penicillium spp Were found. Nineteen isolates of P. verrucostum from 36 isolates were found a positive to ochratoxins production . The production of toxins was 44.5 mg /Litter , 2.4 mg / Litter and 0.38 mg / Litter for ochratoxin A, B, C respectively. 3-Natureal occurrence of ochratoxins in barley and its products : A- Barley grainsThe results indicated that 38 out from 66 barley samples (57%) was found positive to ochratoxina A, concentration was ranged from 0.7 – 12.4 µg/kg with mean value of 3.91 µg /kg barley. Ochratoxin B and C did not found in any samples. 4- Natural occurrence of ochratoxins in barely products. B- Barley flour: Concerning to the occurrence of ochratoxins in barley products, the results revealed that 29 out from 66 (43%) flour samples were positive to ochratoxin A, the rang was 1.34-3.39 µg/kg and mean of 2.4/µg /kg.C- Zometa flour: The results indicated that 36% from 66 zometa samples were positive for ochratoxin A . the concentration was ranged from 0.55 to 1.9 µg/kg with mean 1.2 µg/kg zometa flour.5- Effect of barley kind on ochratoxins productionThe results appeared that both Aspergillus ochraceus and penicillium verrucosum very were growth and produced ochratoxins on all kind of barley and its products. (barley flour zomata flour). For Aspergillus ochraceus: The results indicated that the product of toxins were ranged from 11.09 to 19.43 mg/kg and 0.21 to 2.41 mg /kg sample for ochratoxin A and ochratoxin B respectively. For Penicillium verrucostum: The results also indicated that the production of toxins ranged from 9-5 to 11.52 and 0.09 to 0.93 mg/kg sample for ochratoxin A and ochratoxin B respectively. The results improved that both Aspergillus ochraceus and P. verrucostum produced ochratoxins A and B on all barley grains and its products , when suitable condition from temperature and moisture content were found . Fate of ochratoxin A residues in barley grains during flour and zometa processes. The results showed that (cleaning , removal of broken grains, atrophic , at other as well as the process of grinding) and screening (barley flour) caused a loss of 8 and 30% of ochratoxin A concentration respectively. The initial aperations for barley and grain milling and screening process (barley flour) led to 35.6% of total ochratoxin A concentration (50 µg/kg barley). Results also indicated that the process of roasting temperature 200°C for 15 min. and milling and screening destruction 13 and 35% from ochratoxin A concentration respectively . Zometa process steps were caused 52% from initial of ochratoxin A concentration (50µg/kg barley). It could be concluded therefore that cleaning , removal of broken grains, atrophic , at other as well as the process o grinding) and barley and grain milling screening of pulses contaminated with ochratoxin A does not complete eliminate health hazard.
صفي الدين عبد الله خليفة إنبيه (2008)

This study evaluated the cortex, pulp and seed of Libyan Bekrari and Bronci date varieties for antioxidant, antibacterial and nutritional properties using standard methods. For both varieties, tannins, flavonoids, reducing sugars and cardiac glycosides were found in the cortex, pulp, and seed, whereas coumarins were only detected in the cortex and pulp. Saponins were present in seeds and alkaloids were absent in both varieties. The IC50 for Bekrari and Bronci seed and pulp extracts were 0.092 - 0.047 mg/ml and 8.81 - 4.98 mg/ml, respectively. The concentration of cortex extracts to reduce DDPH free radicals by 50 % were recorded at 4.25 and 3.69 mg/ml for Bekrari and Bronci, respectively. The seed extract of Bekrari at 100, 50, 25, and 12.5% showed antibacterial activity against Staphylococcus aureus with inhibition zones 15.6, 13.3, 13, and 12 mm, respectively; and MRSA with inhibition zones 18.3, 16, 14, and 13 mm, respectively. The seed extract of Bronci also inhibited S. aureus and MRSA giving zones of inhibitions 16, 14.5, 12.5, 11 mm and 16.5, 14.2, 12.5, mm respectively, at the various concentrations. The Bronci and Bekrari seeds respectively contained 6.59 - 6.02 % protein, 5.48-6.60 % fat, 8.36-8.25 % moisture, 1.12-1.16 % ash, 38.45-39.60 % fiber, 0.80-1.24 % fructose, 1.05-1.24 % glucose and 1.32-1.56 % sucrose. The Bronci and Bekrari pulp respectively contained 3.47-2.25 % protein, 0.05-0.04 % fat, 7.67-7.84 % moisture, 1.72-1.85 % ash, 2.26-2.74 % fiber, 32.27-37.46 % fructose, 37.17-40.52 % glucose and 37.17-0.10 % sucrose. The Bronci and Bekrari cortex respectively contained 4.87-3.82 % crude protein, 0.65-0.29 % fat, 7.46-4.66 % moisture, 2.74- 1.59 % ash, 17.55-9.79 % fiber 17.95-20.01 % fructose, 17.32-18.41% glucose and 0.01-0.063 % sucrose. These results revealed and highlighted the strong antimicrobial, antioxidant and nutritional potential of Libyan date varieties.
Rabya A Ibrahim Lahmer(2-2021)

يُعتبر الحليب وسطاً غذائياً مناسباً لنمو وتكاثر أنواع مختلفة من الأحياء الدقيقة التي قد تصل إليه من مصادر عديدة والتي قد يكون بعضها من مسببات الفساد أوالعدوى والتسمم الغذائي للإنسان؛ لذلك استهدفت هذه الدراسة تقييم الجودة البكتريولوجية والكشف عن وجود بكتيريا Escherichia coli، E. coli O157: H7، Salmonella spp.، Aeromonas hydrophila، Staphylococcus aureus وListeria monocytogenes في الحليب الخام والحليب الطازج المبستر المتداول في مدينة طرابلس، كما اشتملت الدراسة تأثير موسمي الشتاء والصيف ومصدر الحليب على الجودة البكتريولوجية ونسبة تواجد الأنواع المذكورة من البكتيريا الممرضة في الحليب الخام وكذلك مقارنة النتائج المتحصل عليها بالمواصفة القياسية الليبية الخاصة بالحليب الخام والمبستر. أُجريت هذه الدراسة في الفترة من شهر الحرث لسنة 2007 ف إلى شهر الفاتح لسنة 2008 ف، حيث تم تجميع 181 عينة حليب من مصادر مختلفة، منها 129 عينة حليب خام و52 عينة حليب طازج مبستر. تم قياس درجة الحرارة، تقدير نسبة الحموضة وقيمة الأس الهيدروجيني (pH) لجميع العينات بالإضافة إلى إجراء اختبار التخثر بالغليان لعينات الحليب الخام واختبار الفوسفاتيز لعينات الحليب الطازج المبستر؛ بناءاً على نتائج اختباري نسبة الحموضة والتخثر بالغليان تم استبعاد العينات غير المطابقة للمواصفة والتي بلغت نسبتها 2.30% )3 عينات (و3.85%) عينتان (للحليب الخام والحليب الطازج المبستر على التوالي. تم تقدير العدد الميكروبي الكلي، العدد الكلي لبكتيريا القولون، العدد الأكثر احتمالاً لبكتيريا القولون المتحملة للحرارة) البرازية (والكشف عن وجود أنواع البكتيريا الممرضة المذكورة لباقي العينات (126 عينة حليب خام و50 عينة حليب طازج مبستر)، بالإضافة إلى تقدير أعداد البكتيريا العنقودية لعينات الحليب الخام. أوضحت نتائج التحليل الإحصائي أن متوسط درجة الحرارة، نسبة الحموضة وقيمة pH للحليب الخام 16 ± 7.9°م، 0.17 ± 0.02% و6.69 ± 0.08 على التوالي، وللحليب الطازج المبستر 13 ± 4.1°م، 0.16 ± 0.02% و6.69 ± 0.06 على التوالي؛ أما متوسط العدد الميكروبي الكلي، العدد الكلي لبكتيريا القولون والعدد الأكثر احتمالاً لبكتيريا القولون المتحملة للحرارة للحليب الخام كان (46 × 710، 13 × 610) و. ت. م./ مل و 83 × 310 / مل على التوالي، وللحليب الطازج المبستر كان (34 × 610 ،51 × 310) و. ت. م./ مل و33 × 10 / مل على التوالي، بينما بلغ متوسط أعداد البكتيريا العنقودية للحليب الخام 43 × 310 و. ت. م./ مل. أوضحت نتائج التحليل الإحصائي أيضاً أن نسبة تواجد بكتيريا E. coli، E. coli O157:H7، Salmonella spp.، A. hydrophila وStaph. aureus في الحليب الخام 77.8% )98 عينة(، 52.4% (66 عينة)، 4.8% (6 عينات)، 20.6% (26 عينة) و84.9% (107 عينة) على التوالي، بينما لم يتم عزل بكتيريا L. monocytogenes من الحليب الخام؛ وقد بلغت نسبة تواجد بكتيريا E. coli، E. coli O157:H7 وStaph. aureus في الحليب الطازج المبستر %54 (27 عينة)، 34% )17 عينة( و6% )3 عينات( على التوالي، ولم يتم عزل كلاً من بكتيرياSalmonella spp.، A. Hydrophila وL. Monocytogenes من الحليب الطازج المبستر. تبين من نتائج التحليل الإحصائي أن لاختلاف الموسم تأثيراً معنوياً عند مستوى احتمال 5% على درجة الحرارة، نسبة الحموضة، قيمة pH، العدد الأكثر احتمالاً لبكتيريا القولون المتحملة للحرارة، أعداد البكتيريا العنقودية، وعلى نسبة تواجد بكتيريا spp. Salmonella وA. hydrophila في الحليب الخام، وكذلك وجود تأثير معنوي لاختلاف مصدر الحليب عند مستوى احتمال 5 % على درجة الحرارة، نسبة الحموضة، قيمة pH، أعداد البكتيريا العنقودية وعلى نسبة تواجد بكتيريا A. hydrophila وStaph. Aureus في الحليب الخام. بلغت نسبة عينات الحليب الخام التي صُنفت كدرجة أولى، ثانية وثالثة وفقاً للمواصفة القياسية الليبية الخاصة بالحليب الخام 7.9% )10 عينات(، 5.6% (7 عينات) و12.7% (16 عينة) على التوالي، كما بلغت نسبة عينات الحليب الخام التي تجاوزت الحدود الحرجة للمواصفة القياسية الليبية الخاصة بالحليب الخام وذلك للعدد الميكروبي الكلي وإجمالي أنواع البكتيريا الممرضة 73.8% (93 عينة) و98.4% (124 عينة) على التوالي؛ أما نسبة عينات الحليب الطازج المبستر التي تجاوزت الحدود الحرجة للمواصفة القياسية الليبية الخاصة بالحليب المبستر وذلك للعدد الميكروبي الكلي، العدد الكلي لبكتيريا القولون وإجمالي أنواع البكتيريا الممرضة كانت 76% )38 عينة(، 84% )42 عينة (و54% )27 عينة( على التوالي، بينما بلغت نسبة عينات الحليب الطازج المبستر التي أعطت نتيجة موجبة لاختبار الفوسفاتيز 12% (6 عينات). Abstract Milk is considered as suitable nutrient medium for growth and multiplication of different types of microorganisms, which may contaminate it from many sources. Some of these microorganisms may spoil milk or cause infection and food poisoning for human being. The objective of this study was to evaluate the bacteriological quality and the detection of incidence of Escherichia coli, E. coli O157:H7, Salmonella spp., Aeromonas hydrophila, Staphylococcus aureus, and Listeria monocytogenes bacteria in raw and fresh pasteurized milk marketed in Tripoli city. In addition, studying the effect of seasonal variation and milk sources on the bacteriological quality and incidence of the above mentioned types of pathogenic bacteria in raw milk, and comparing the obtained results with Libyan standards for raw and pasteurized milk.This study was conducted during the period from November 2007 to September 2008, in this period, 181 milk samples were collected from different sources, of which 129 were raw milk samples and 52 were fresh pasteurized milk samples. All milk samples were tested for temperature after receiving, pH and acidity percent, in addition to clot on boiling test for raw milk samples and phosphatase test for fresh pasteurized milk samples. According to results of acidity percent and clot on boiling tests, 3 (2.30%) and 2 (3.85%) of raw and fresh pasteurized milk samples were excluded respectively. Total microbial count, total coliform bacteria count, most probable number (MPN) of thermo-tolerant coliform bacteria (Fecal coliform bacteria) and the detection of incidence of the above mentioned types of pathogenic bacteria were performed for the remaining samples (126) raw and (50) fresh pasteurized milk, in addition Staph. aureus bacteria counts for raw milk samples were determined. Statistical analysis showed that means of temperature, acidity percent and pH value for raw milk were 16 ± 7.9˚C, 0.17 ± 0.02% and 6.69 ± 0.08 respectively, and for fresh pasteurized milk were 13 ± 4.1˚C, 0.16 ± 0.02% and 6.69 ± 0.06 respectively. Means of total microbial count, total coliform bacteria count and MPN of thermo-tolerant coliform bacteria for raw milk were (46 × 107, 13 × 106) c. f. u. / ml and 83 × 103 / ml respectively, and for fresh pasteurized milk were (34 × 106, 51 × 103) c. f. u. / ml and 33 × 10 / ml respectively, while mean of Staph. aureus bacteria counts for raw milk was 43 × 103 c. f. u. / ml. Statistical analysis also showed that presence of E. coli, E. coli O157:H7, Salmonella spp., A. hydrophila and Staph. aureus bacteria in raw milk were 77.8% (98 samples), 52.4% (66 samples), 4.8% (6 samples), 20.6% (26 samples) and 84.9% (107 samples) respectively. Concerning fresh pasteurized milk the presence of E. coli, E. coli O157:H7 and Staph. aureus bacteria were 54% (27 samples), 34% (17 samples) and 6% (3 samples) respectively. Salmonella spp. and A. hydrophila were not detected in fresh pasteurized milk. On the other hand, L. monocytogenes bacteria was not detected in both raw and fresh pasteurized milk. Statistical analysis indicated that seasonal variation has a significant effect (at 5% level) on temperature, acidity percent, pH value, MPN of thermo-tolerant coliform bacteria, Staph. aureus bacteria counts and presence of Salmonella spp. and A. hydrophila bacteria. Also difference of source of raw milk has a significant effect (at 5% level) on temperature, acidity percent, pH value, Staph. aureus bacteria counts and presence of A. hydrophila and staph. aureus bacteria in raw milk. Percentage of raw milk samples which were classified as grade one, grade two and grade three according to Libyan standards for raw milk were 7.9% (10 samples), 5.6% (7 samples) and 12.7% (16 samples) respectively. At the same time, percentage of raw milk samples which exceeded critical limits of Libyan standards for raw milk regarding total microbial count and all types of pathogenic bacteria were 73.8% (93 samples) and 98.4% (124 samples) respectively. Percentage of fresh pasteurized milk samples which exceeded critical limits of Libyan standards for pasteurized milk regarding total microbial count, total coliform bacteria count and all types of pathogenic bacteria were 76 % (38 samples), 84% (42 samples) and 54% (27 samples) respectively, while fresh pasteurized milk samples which gave positive results for phosphatase test were 12% (6 samples).
مفيدة خليفة محمد الجبالي (2010)