الفهرس 
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Abstract
Contaminated foods and drinks are the source of various food borne conditions due to gastroenteritis in human. Foods are not only nutritious to consumers, but are also excellent source of nutrients for microbial growth.The obtained data resulted that total of 60L juice samples were examined for their microbiological association. Ten fungal species including seven fungal genera were isolated and identified from the three types of fresh juices survied i. e. apple, grape-fruit and navel orange. Tested of mycotoxin production indicated that, A. flavus was found to be produced only 0.10 ng/ml of aflatoxin AFB1, A. parasiticus produced 0.52 ng/ml of aflatoxin AFB1, 0.10 ng/ml of aflatoxin AFB2, 0.32 ng/ml of aflatoxin AFG1 and 0.10 ng/ml of aflatoxin AFG2. Atotal of 30 food samples were examined fortheir microbiological association. Six fungal species including three fungal genera were isolated and identified from the two tested types of cheese samples i. e. semi hard and hard cheese. No any fungal colonies were detected with the tested Fig jam used in this studied. Tested of mycotoxin production indicated that, Aspergillusparasiticusisolate from Gharbia governorate was found to be produced all types of aflatoxins which record 1.2 ng/g of aflatoxin B1, 0.33 ng/g of aflatoxin B2, 1.10 ng/ml of aflatoxin G1 and 0.35 ng/ml of aflatoxin G2. While, second isolate of A. parasiticus found to be produced 0.30 ng/ml of aflatoxin B1 and produced 0.50 of aflatoxin G1. The biochemical and histological toxic effects of Patulinmycotoxin (that formed by Penicilliumexpansum fungus) on liver and kidney organs of female white rats when received fresh Apple juice at 3 ml/rat each 48 hr. no animal mortality was observed in any treated group. Fresh Apple juiceassociated Patulinmycotoxin with or withoutPenicilliumexpansum fungus showed non-significant decreasedall body weight gain of rats during first week period where decreased significant all body weight gain of rats during second week period and increased significant all tested biochemical parameters i.e. urea, GOT and GPT but, showed non-significant increased with creatinin in serum of all treated groups compared with control group. Also, the results shown several changes in liver and kidney tissues and malformed symptoms compared with untreated rats (control group). Prevention and control of mycoflora spoilage contaminated some fresh juices resulted that, all hot water used i. e. 45,50 and 550c were found to reduce significantly the number of spores’ viability with all tested fungi i. e. Aspergillusflavus, A. parasiticus, Pencilliumdigitatum, P. expansum, P. italicumand Rhizopusstolonifer compared with un-treated (control). Both pasteurization (at 80°C) andsterilization (at 105°C) treatments have a great effect on spore viability of the tested fungi compared with un-treated (control). All tested alternative fungicides used i. e. Benzoic acid, Citric acid and Sodium carbonate were found to reduce significantly spore viability of all the tested fungi i. e. Aspergillusflavus, Pencilliumdigitatum, P. expansum, P. italicum and Rhizopusstolonifer compared with un-treated (control). Tested of ozone exposure on spore viability of A. flavus and P. expansum with different exposure times i.e. 15, 30 and 45 minutes at ozone concentration in the gas supply was varied (1-4.8% w/w of oxygen) were found to reduce significantly the total numbers of spore’ viability for these fungi compared with untreated control.
Keyword:Fresh juice, Apple, Grapefruit, Navel orange, Semi hard cheese, Hard cheese, Jam, Fungi,Mycotoxin, Penicilliumexpansum, Patulin, Rats, Liver, Kidney, Biochemical,Histopathological, Heating, Pasteurization, Sterilization, Ozonation