Identification of Some Biological Hazards in Some Meat Products.

Hazaa, Wafaa; Shaltout, Fahim; El-Shater, Mohamed

doi:10.21608/bvmj.2019.15646.1066

Cited by 6 publications

(10 citation statements)

References 10 publications

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“…Detection of Bovine tuberculosis as reemerging foodborne disease, Bovine tuberculosis as reemerging foodborne disease clinical signs are not specifically distinctive and, therefore, do not enable veterinarians to make a definitive Detection based on clinical signs alone [107,108]. The tuberculin skin examination is the standard method for tuberculosis Detection in live domestic cattle [109][110][111][112].…”

Section: Discussionmentioning

confidence: 99%

“…Bovine tuberculosis as a reemerging foodborne disease is primarily transmitted indirectly, through the consumption of contaminated milk, dairy products, or meat containing infected material [114][115][116]. In regions where food hygiene is consistently applied, the risk to the general public has been reduced [111][112][113]; however Bovine tuberculosis as a reemerging foodborne disease infection remains an occupational hazard to food of animal origin eaters workers, abattoir workers, and butchers [43][44][45][46][47][48].…”

Section: Discussionmentioning

confidence: 99%

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"Abattoir and Bovine Tuberculosis as a Reemerging Foodborne Disease"

Shaltout

2024

BJSTR

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Abattoir is the place in which the animals are slaughtered for human consumption. Abattoir plays important role in prevention of zoonotic diseases between animals and humans like Mycobacterium tuberculosis as reemerging foodborne disease and also prevent infectious diseases between animals. Mycobacterium tuberculosis is caused by a species of pathogenic bacteria in the family Mycobacteriaceae. the causative agent bacteria of Bovine tuberculosis as reemerging foodborne disease tuberculosis bacteriahas an unusual, waxy coating on its cell surface primarily due to the presence of mycolic acid. This coating makes the cells impervious to Gram staining, and as a result, the causative agent bacteria of Bovine tuberculosis as reemerging foodborne disease can appear weakly Gram-positive. Acid-fast stains such as Ziehl-Neelsen stain, or fluorescent stains such as auramine are used instead to identify the causative agent of Bovine tuberculosis as reemerging foodborne disease with a microscope. The causative agent bacteria of Bovine tuberculosis as reemerging foodborne disease is highly aerobic and requires high levels of oxygen. Primarily a pathogen of the mammalian respiratory system, it infects the lungs. The most frequently used diagnostic methods for Bovine tuberculosis as reemerging foodborne disease are the tuberculin skin examination, acid-fast stain, culture, and polymerase chain reaction.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

"Abattoir and Bovine Tuberculosis as a Reemerging Foodborne Disease"

Shaltout

2024

BJSTR

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“…Detection of Bovine tuberculosis as a reemerging foodborne illness, Bovine tuberculosis as a reemerging foodborne illness symptoms are inaccurate and, therefore, do not enable inspectors to make a definitive Detection based on symptoms alone [107,108].…”

Section: Discussionmentioning

confidence: 99%

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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“…to reduce the growth and proliferation of the microflora on the carcass surface, lamb carcass should be chilled shortly after the slaughtering, which is not only encourage in the quality of the meat such as the color, the weight loss, and the tenderness but also increases the shelf life [71][72][73][74][75][76]. The metabolic activity of the pathogens, the bacteria and the viruses can be reduced by the process of the meat chilling.…”

Section: The Meat Chilling Methodsmentioning

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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Identification of Some Biological Hazards in Some Meat Products.

Cited by 6 publications

References 10 publications

"Abattoir and Bovine Tuberculosis as a Reemerging Foodborne Disease"

"Abattoir and Bovine Tuberculosis as a Reemerging Foodborne Disease"

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

"Impacts of Meat Preservation on Public Health and Economy"

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