Effect of titanium dioxide nanoparticles and thyme essential oil on the quality of the chicken fillet

Ragab, Asmaa; Edris, Abo Bakr; Shaltout, Fahim; Salem, Amani

doi:10.21608/bvmj.2021.107456.1488

Cited by 5 publications

(6 citation statements)

References 12 publications

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“…According to EOS 2005a–d , 86.7%, 70%, 60%, 40%, and 36.7% of chilled beef meat, basterma, hot dog, meatball, and beef burger samples are considered acceptable depending on their TVC count. The counts were thought to be lower than those reported by Hamed et al (2015 ) and Younes et al (2019 ) and higher than those counts recorded by Shaltout et al (2016 ), Ragab et al (2022 ), and Elbarbary et al (2023 ). The higher microbial load in beef products is probably due to the different contaminated raw materials and ingredients used and the processing methods ( Elbarbary et al , 2023 ).…”

Section: Discussioncontrasting

confidence: 50%

Antibacterial efficiency of apple vinegar marination on beef-borne Salmonella

Elbarbary,

Abdelmotilib,

Bekhit

et al. 2024

Open Vet J

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Background: Salmonella-related foodborne illnesses are a significant public health concern. Naturally, antibacterial food components have been shown to limit microbial growth proliferation with various degrees of efficacy. Aims: To examine the occurrence, microbial load, and the effect of apple vinegar on Salmonella serovars in beef and beef products. Methods: 150 beef and beef products were collected between March and May 2022. Total viable count (TVC), Enterobacteriaceae count, isolation and identification of salmonella, and their virulence factors detection by multiplex PCR were determined and an experimental study of the effect of natural apple vinegar marination on Salmonella spp. Results: TVC was higher in meatballs (3.32×106±1.07×106) while beef burgers (4.22×103±0.71×103) had the highest Enterobacteriaceae count. Concerning the prevalence of salmonella spp., meatball (46.7%) and beef burger (25.3%) samples were the highest contamination rate. The commonly serovars detected were S. typhimurium (6%), S. enteritidis (6%), and S. infantis (4%). Based on the results of PCR, 12, 11, and 11 out of 18 samples of Salmonella isolates possess hila, stn, and invA genes. By immersing the inoculated steak meat in apple vinegar at different concentrations (50%, 70%, and 100%), the initial populations of the Salmonella strains after 12 h were reduced to 0.38×102±0.05×102 log CFU/mL; however, after 48 h become the most reduction (0.31×102±0.07×102 log CFU/mL) at a concentration of 100% apple vinegar. An enhancement in the sensory attributes was noted across all concentrations. Conclusion: The consumed beef and beef products are contaminated with pathogenic bacteria such as salmonella spp. Marinades made using apple vinegar concentrations of 50%, 75%, and 100% effectively minimized the prevalence of artificially inoculated Salmonella and extended the shelf life of preserved refrigerated beef products to 48 h.

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Section: Discussioncontrasting

confidence: 50%

Antibacterial efficiency of apple vinegar marination on beef-borne Salmonella

Elbarbary,

Abdelmotilib,

Bekhit

et al. 2024

Open Vet J

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“…For the meat preservation of the poultry meat, we use either the hot pack or the raw pack. During the hot pack the meat is first roasted and then stewed in the fat, while for the raw pack water or the meat broth is placed on the poultry [17][18][19][20][21][22].…”

Section: Introductionmentioning

confidence: 99%

"Impacts of Meat Preservation on Public Health and Economy"

Shaltout

2024

BJSTR

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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.

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“…The eggs from the laying hens housed outdoors are particularly sensitive indicators of the environmental pollution PCDD/F and the PCB contamination in the soil and can also be a relevant exposure pathway for the humans. This has increasingly of the PCDD/F and the PCB contamination of the eggs [20][21][22][23][24][25][26].…”

Section: Introductionmentioning

confidence: 99%

The Effects of the Environmental Pollutions on the Human Food and Public Health

A Shaltout

2024

OAJFS

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The environmental pollution Polychlorinated dibenzo-p-dioxins, the polychlorinated dibenzofurans PCDD/F and the polychlorinated biphenyls (PCB) contamination in the food from the animal origin were caused by the industrially produced feed from the free range chicken, sheep, and beef. To elucidate the entry of the the environmental pollution polychlorinated biphenyls (PCBs) and the Polychlorinated dibenzo-p-dioxins, polychlorinated dibenzofurans PCDD/Fs in the food related to the environmental contamination. The food products from the farm animals are sensitive to the environmental pollution dioxin/ polychlorinated biphenyls (PCB) exposure, the suckling calves and the laying hens housed outdoor at the soil concentrations that have previously been considered as safe. In the beef/veal when the soil is contaminated. The eggs/ the broiler, this can occur. The eggs consumer's especially the young children can easily exceed the health-based guidance values, the tolerable daily intake. The soil, the chicken eggs exposure pathway is probably the most sensitive route for the human exposure to both the environmental pollution dioxin-like polychlorinated biphenyls and the PCDD/Fs from the soil and needs to be considered for the soil guidelines. The calves from the suckler cow herds are the most prone to the impacts of the dlPCB contamination due to the excretion/accumulation via the milk. The environmental pollution polychlorinated biphenyls (PCB) (and the PCDD/F) intake for the free-range cattle stems from the feed and the soil. The sources for the PCDD/Fs and polychlorinated biphenyls (PCBs) relevant to the environmental contamination in polychlorinated biphenyls respect to the food safety. It also includes the considerations on the assessment of the emerging persistent organic pollutants. The major sources of the environmental pollution PCDD/F and the dl-PCB contamination of the food of the animal origin are the soils contaminated from the polychlorinated biphenyls (PCB) and the PCDD/F releases; the polychlorinated biphenyls (PCBs) emitted from the buildings and the constructions; the environmental pollution polychlorinated biphenyls (PCBs) present at the farms. The impacted areas need to be assessed with the respect to the potential contamination of the food producing animals. The livestock management techniques can reduce the exposure to the environmental pollution PCDD/Fs and the environmental pollution polychlorinated biphenyls (PCBs). The control and the reduction measures are recommended for the emission sources and the new listed and the emerging persistent organic pollutants to ensure the food safety.

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Effect of titanium dioxide nanoparticles and thyme essential oil on the quality of the chicken fillet

Cited by 5 publications

References 12 publications

Antibacterial efficiency of apple vinegar marination on beef-borne Salmonella

Antibacterial efficiency of apple vinegar marination on beef-borne Salmonella

"Impacts of Meat Preservation on Public Health and Economy"

The Effects of the Environmental Pollutions on the Human Food and Public Health

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