Studies on bacteriological Profile of some meat products

Shaltout, Fahim; Salem, Amani; Khaterb, Dalia F.; Lela, Radwa A.

doi:10.21608/bvmj.2016.31216

Cited by 11 publications

(36 citation statements)

References 14 publications

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“…Nearly similar results were obtained by Edris AM, et al [28] where they could isolate S. typhi (2%) and S. typhimurium (4%) and Shaltout FA, et al [30] where they could detect S. typhi (4%), but higher results were recorded for S. typhimurium (8%).…”

Section: Serotyping Of the Isolated Salmonellaesupporting

confidence: 81%

“…Nearly similar results were obtained by Rao NM, et al [51] where they could isolate S. typhimurium and S. enteritidis with a percentage of 2.5 % for each strain, Edris AM, et al [28] where they could isolate S. typhi, S. typhimurium and S. enteritidis with a percentage of 4%, 4% and 2% respectively and Shaltout FA, et al [30] where they could detect S. enteritidis (4%).…”

Section: Serotyping Of the Isolated Salmonellaesupporting

confidence: 78%

“…Nearly similar results were obtained by Abd El-Aziz AS, et al (5%), and Shaltout FA (6%) [25,40]. While lower results were recorded by Roberts TA, et al and Abd El-Atty NS, et al [41,42] [43,44,32,7,30].…”

Section: Introductionsupporting

confidence: 64%

“…Nearly similar results were obtained by Ouf-Jehan M, Eleiwa-Nesreen ZH and Mohamed FA [26,27,33] with an incidence of (8%) for each of them, Cabedo L, et al (11.1) and El-Kader HA, et al (13.3) [34,29]. While higher results were reported by Banks JG, et al [35] (55 %) and Shaltout FA, et al (16%) [30]. Lower results obtained by Zaki EMS (5%) and Ahmed AAH, et al (5 %) [36,37].…”

Section: Introductionsupporting

confidence: 53%

“…Microorganisms may contaminate meat products during a long chain of processing from the time of preparation, handling, These results agree with that reported by Gouda HI, Saleh AA, Edris A, Nashed-Heba F, Moussa MM, et al, Fathi S, et al, Aiedia HA, Abd-El-Aziz A, S, et al, Ouf-Jehan M, Eleiwa-Nesreen ZH, Edris AM, et al, Abd El-Kader-Hanaa A, et al and Shaltout FA, et al [18][19][20][21][22][23][24][25][26][27][28][29][30]. The result disagrees with that reported by Mohamed (1988) [31] who recorded that Salmonellae could be detected out of 100 examined luncheon samples and Mohamed K [32] who recorded that Salmonellae could be detected out of 10 examined luncheon samples (10%).…”

Section: Introductionmentioning

confidence: 99%

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Molecular Diagnosis of Salmonellae in Frozen Meat and Some Meat Products

Shaltout¹,

El-Hai²

2019

Nutr Food Technol Open Access

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Volume 5 -Issue 1 | processing, distribution and storage as well as marketing. Such contamination may render the products of inferior quality or even unfit for human consumption and at times may constitute a public health hazard. The possibility of contamination of meat products with food poisoning bacteria especially Salmonellae organisms has been extensively reported [5].Traditional and conventional methods for identification of microbial pathogens depend on specific bacteriological and biochemical identification [6], which are time consuming, laborious and less accurate [7] and slow because Salmonellae needs 5-7 days to confirm its presence in meat products [8]. Several Polymerase Chain Reaction (PCR) assays have been developed by targeting various Salmonellae genes, such as invA [9,10]. The invA gene, is widely used as a target in PCR assays for Salmonella detection [11][12][13]. Materials and Methods Isolation and identification of SalmonellaeThe techniques adopted were carried out according to ICMSF (1978) [14]. Samples were cultivated for the isolation of Salmonellae species on MacConkey agar. After 24 h of incubation at 37°C, suspected colonies with typical characteristics of Salmonellae were sub-cultured on XLD (Xylose Lysine Deoxycholate) agar for 24 h at

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Section: Serotyping Of the Isolated Salmonellaesupporting

confidence: 81%

Section: Serotyping Of the Isolated Salmonellaesupporting

confidence: 78%

Section: Introductionsupporting

confidence: 64%

Section: Introductionsupporting

confidence: 53%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Molecular Diagnosis of Salmonellae in Frozen Meat and Some Meat Products

Shaltout¹,

El-Hai²

2019

Nutr Food Technol Open Access

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The Slaughter House and the Re-emerging Foodborne Illness with Special Reference to Bovine Tuberculosis

Shaltout

2024

IJFET

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The Slaughter house is the place in which the animals are slaughtered for human consumption. The Slaughter house plays important role in prevention of zoonotic diseases between animals and humans like Mycobacterium tuberculosis as reemerging foodborne illness and also prevent infectious diseases between animals. Bovine Mycobacterium tuberculosis is caused by a species of pathogenic Gram positive, acid fast stain bacteria in the Mycobacteriaceae family. the causative agent bacteria of Bovine tuberculosis as reemerging foodborne illness tuberculosis bacteria has an waxy cover on its surface primarily due to the presence of acid called mycolic which refers the cells impervious to Gram staining, and as a result, the causative agent bacteria of Bovine tuberculosis as reemerging foodborne illness may appear weakly Gram-positive. Acid-fast bacilli by using certain stains called Ziehl Nielsen, or through using stain called fluorescent such as aura mine are used to identify the cause of Bovine tuberculosis as reemerging foodborne illness with a microscope. The Bacteria cause Bovine tuberculosis as a reemerging foodborne illness is aerobic bacteria and needs high concentrations of oxygen. Mainly this bacteria is pathogenic to human and mammal's respiratory system, it infects the lungs. The most diagnostic means for Bovine tuberculosis as a reemerging foodborne illness are the tuberculin skin examination, stain of acid-fast, laboratory culture, and through using polymerase chain reaction method.

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Prevalence of food additive in hen meat products

Eldin IM,

T Abou Sayed Ahmed,

M Hassan

et al. 2023

JDVAR

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The present investigation aimed to assess chemical monosodium glutamate as flavoring agent in processed hen meat products. One hundred random of processed hen meat samples were estimated. The highest concentration mean± SE chemical Food additive Monosodium glutamate (mg/g.) as an flavoring agent was found in samples of canned hen (3.950 ± 0.51) than in hen pannae samples (1.850 ± 0.28), hen minced meat samples were the highest concentration (2.750 ± 1.05), followed by hen shawerma samples (1.730 ± 0.220), and fried hen meat samples (1.470 ± 0.850) mg/g. of chemical Food additive Monosodium glutamate as flavoring agent. So, the current estimated chemical Food additive Monosodium glutamate as flavoring agent contents in the examined processed hen samples were less than the acceptable levels stated by Egyptian Standards, FDA stated that contamination of the examined chicken meat samples in this study revealed that the amount of chemical monosodium glutamate as flavoring agent causing reactions in human being ranged from 0.500 to 3.00 mg. so a typical serving of a foodstuff with added chemical Monosodium glutamate as flavoring agent has less than 0.50 g. of Monosodium glutamate as flavoring agent. Reduction the public health hazards of exposure to these food additives as flavoring agent. The corrected and safe doses of chemical Food additive Monosodium glutamate as flavoring agent in food of human.

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Studies on bacteriological Profile of some meat products

Cited by 11 publications

References 14 publications

Molecular Diagnosis of Salmonellae in Frozen Meat and Some Meat Products

Molecular Diagnosis of Salmonellae in Frozen Meat and Some Meat Products

The Slaughter House and the Re-emerging Foodborne Illness with Special Reference to Bovine Tuberculosis

Prevalence of food additive in hen meat products

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