Bacteriological status of chicken meat products marketed at Menofia governorate

Shaltout, Fahim; Zahaby, Dina El; Lotfy, Lamiaa; Shorah, Hala El

doi:10.21608/bvmj.2018.53518

Cited by 9 publications

(16 citation statements)

References 5 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Therefore, 20 (16.6%) of the examined samples were unfit for human consumption because of having salmonella species as recorded in Table (4). While in other studies salmonellae was be detected in different samples with various prevalence, for example, Hassan et al (2015) found salmonella in 26.67% of the examined kofta samples, with serotypes S. enteritidis, S. typhimurium and S. anatum), while Shaltout et al(2018) found salmonella in 20 % of the examined panne samples, with serotypes S. tsevie, S. kentucky, S. typhimurium, S. apeyeme and S. enteritidis) but Liang et al (2016) recorded that none of the examined sushi samples revealed salmonella contamination.…”

Section: Discussionmentioning

confidence: 83%

“…The main toxins involved in these cases are shiga toxin 1 and shiga toxin 2 (Heyderman,2001). Regarding results obtained for E. coli may be compared with those recorded by Hassan et al (2016) , with prevalence of 33.3% and serotypes O55:K59, O111:K58, O124:K72 and O127:K63 in kofta samples), while Hassaninet al (2015) (33.3% with serotypes of O26:H11, O111:H4, O114:H21 and O128:H2 of kofta samples), in add to Liang (2016) (10 CFU/g with prevalence of 5% of sushi samples), furthermore Shaltout et al(2018) (46.6% of panne samples), Moreover ,Gaafar (2020) (detected E. coli in 10 and 6.66% of the examined kofta and panne samples with serotypes of O128:H2 and O26:H11 and O78 andO1:H7 isolated from koft and panne samples , respectively. Salmonellae were found that during 2003, Salmonella infections were responsible for 30% of 23,250 notifications of foodborne diseases in Australia Oz Food Net Working Group (2003), with symptoms characterized by dramatic diarrhea, which is sometimes accompanied by abdominal pain, nausea, vomiting, headaches, chills, myalgia and lowgrade fever (Ziprin and Hume 2001).…”

Section: Discussionmentioning

confidence: 87%

See 1 more Smart Citation

Incidence of salmonellae and E.coli in Meals Served in Egyptian Hotels

Abbass

2021

Benha Veterinary Medical Journal

View full text Add to dashboard Cite

A total of 120 random samples of beef kofta, chicken panne, and fish-based meal (sushi) (40 of each) served in Egyptian hotels located in Cairo governorate, Egypt had collected to evaluate the incidence and serologically detection of E. coli organism and also salmonellae organisms. the results of serological identification of the E. coli isolates, EPEC strains were the most prominent represented by O17:

show abstract

Section: Discussionmentioning

confidence: 83%

Section: Discussionmentioning

confidence: 87%

Incidence of salmonellae and E.coli in Meals Served in Egyptian Hotels

Abbass

2021

Benha Veterinary Medical Journal

View full text Add to dashboard Cite

show abstract

“…The meat remains tender if the smoke is not hot enough. By the smoking of the meat, the outer layer of the meat becomes so dry that the bacteria face very much difficulty while entering because at low moisture level the bacteria don't grow [29][30][31][32][33]. The methods of the meat smoking that is the hot meat smoking, the smoke roasting and the cold meat smoking [34][35][36][37][38].…”

Section: The Meat Smoking Methodsmentioning

confidence: 99%

“…Many types of the parasites such as Taenia cysts and many other when placed at 18 o Celsius for consecutive twenty to thirty days they will be destroyed completely. The temperature of the meat chilling is in between 0 o to 5 o Celsius for the meat preservation [77][78][79][80][81].…”

Section: The Meat Chilling Methodsmentioning

confidence: 99%

"Impacts of Meat Preservation on Public Health and Economy"

Shaltout

2024

BJSTR

View full text Add to dashboard Cite

The meat preservation has a positive effect on economy due to it prolongs the shelf life of the meat and also improves the public health due to inhibition the growth of the microorganisms. In the meat preservation methods, there are different methods that are being used for the meat preservation. Since the peoples started to utilize the meat, they started to preserve the meat for the later uses. The means of the meat preservation that are used for the meat preservation as the meat drying, the meat canning, the meat smoking, the meat freezing, the meat chilling, the meat curing, the meat salting, the meat fermentation and the meat pickling and the meat Irradiation. The meat drying is the oldest meat preservation method that is still being used. The meat drying is also known as dehydration. The bacteria and the enzymes only multiply at a certain level of the moisture content, in the meat drying we reduce the moisture content to ten -twenty percentage by the weight and hence the enzyme remain inactivated. In the past the meat was dried by the sun, but now the oven and the dehydrators in the practice. Now it's easy to dry the meat at the home with the help of stove and oven. By the process, firstly, cut the meat into thin narrow meat strips then boil the meat strips at high temperature that's the bacteria could be killed, after the boiling for five to ten minutes' bake in the oven. Through this method of the meat preservation, we can preserve the meat for one to two months in the air tight containers.

show abstract

“…While Salmonella and Staphylococcus aureus outbreaks have been linked to turkey meat [4], whereas the environment in which animals are raised, their transportation, processing, slaughter, and storage all have an impact on the microbial contamination of their meat [5][6][7]. The number of total aerobic plates serves as a measure of the bacterial population in the sample [8].…”

Section: Introductionmentioning

confidence: 99%

Differential Microbiological Quality on Marketed Frozen Turkey Breast and Thigh Meat

Elkholy,

Abou EL-Roos,

Hussein

et al. 2025

Egyptian Journal of Veterinary Sciences

View full text Add to dashboard Cite

URKEY meat has a high nutritional value due to its abundance of vitamins, protein, and other growth-promoting ingredients. In this study, 100 turkey samples were gathered from various supermarkets across the governorate of Menofia, Egypt. Microbiological assessment of thigh and breast samples was done by measuring the aerobic plate count (APC), coliforms, Escherichia coli, Salmonella, and Staphylococcus aureus as well as yeast and mould count. Concerning the turkey meat samples, the mean total aerobic count values were 4.01 ± 0.21 log 10 CFU/g in the thigh and 3.19 ± 0.13 log 10 CFU/g in the breast. The thigh and breast had mean values of 3.21 ± 0.16 log 10 CFU/g and 2.02 ± 0.11 log 10 CFU/g, respectively, for total coliforms. The Staphylococcus aureus count was 2.11 ± 0.09 log 10 CFU/g in the thigh and 1.85 ± 0.08 log 10 CFU/g in the breast. While mould and yeast counts were 3.27 ± 0.11 log 10 CFU/g in the thigh and 2.55 ± 0.04 log 10 CFU/g in the breast. The incidence of E. coli was 42% in thigh samples and 26% in breast samples. Salmonella incidence represented 18% in thigh samples and 10% in breast samples. While the mould and yeast were 22% in thigh samples and 14% in breast samples. In conclusion, food-borne pathogens were found in most samples. These pathogens were higher in the thigh than those in breast samples. Consequently, strict hygiene measures should be conducted during the slaughtering, handling, and transporting of turkey meat.

show abstract

Bacteriological status of chicken meat products marketed at Menofia governorate

Cited by 9 publications

References 5 publications

Incidence of salmonellae and E.coli in Meals Served in Egyptian Hotels

Incidence of salmonellae and E.coli in Meals Served in Egyptian Hotels

"Impacts of Meat Preservation on Public Health and Economy"

Differential Microbiological Quality on Marketed Frozen Turkey Breast and Thigh Meat

Contact Info

Product

Resources

About