Microbiological status of chicken cuts and its products

Shaltout, Fahim; Nasief, M. Z.; Lotfy, Lamiaa; Gamil, B. T.

doi:10.21608/bvmj.2019.17553.1102

Cited by 8 publications

(7 citation statements)

References 8 publications

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“…Referring to the recorded results in table 3, Aspergillus sp. was prominently detected in breast samples other than wings and thighs samples, which came in agree with the previously recorded results of Darwish W, et al (2016) [16] and Shaltout F, et al (2019) [17] who found that the examined breast samples were more contaminated with fungal infection than wing and thigh samples. While the current prevalence of Aspergillus species in the examined samples came lower than those recorded by Hassan W, et al (2019) [18] who found Aspergillus sp.…”

Section: Molecular Detection Of Some Aflatoxin Producing Genes Of Som...supporting

confidence: 91%

Molecular Detection of Aflatoxin Producing Aspergillus species Isolates in some Chicken Meat Cuts in Gharbiya Governorate, Egypt

Shaltout¹,

GI²,

AM³

2022

Nutr Food Technol Open Access

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Contamination with fungi and their toxins is considered one of the most dangerous hidden pollutants that threaten the health of the consumer. The presence of mycotoxins in various foods has been recorded, despite their apparent safety for human consumption. The current study was conducted to evaluate the prevalence of Aspergillus species and aflatoxin producing genes using culture and molecular methods, respectively. A total of 75 samples of chicken cuts, represented by wing, breast, and thigh (25 of each), were randomly collected from various grocery and poultry shops located at Gharbiya governorate, Egypt. Results of culture and isolation techniques revealed the detection of Aspergillus sp. in 36, 48 and 44% of the examined wing, breast and thigh samples, respectively. Moreover, microbiological identification of the isolated strains showed presence of A. niger, A. flavus, A. fumigatus, A. terreus and A. parasiticus in 16, 13.3, 10.6, 1.3 and 1.3% of the total population of the examined samples. Molecular detection of some aflatoxin production regulating genes (OmtA, Nor1 and Ver1) in ten aspergillus sp. isolates revealed their detection in 8/10 (80%), 8/10 (80%) and 7/10 (70%) represented by positive bands at molecular weight of 1024, 400 and 537 bp, respectively. Referring to the recorded results, chicken cuts may possess a great silent hazard to human being under improper good manufacturing practices and inadequate hygienic conditions during handling and storage.

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Section: Molecular Detection Of Some Aflatoxin Producing Genes Of Som...supporting

confidence: 91%

Molecular Detection of Aflatoxin Producing Aspergillus species Isolates in some Chicken Meat Cuts in Gharbiya Governorate, Egypt

Shaltout¹,

GI²,

AM³

2022

Nutr Food Technol Open Access

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“…The uncooked meat can be preserved for more than three to four months by this method. The different types of the meat freezes at different temperature like the meat freezer at -18 o C [65][66][67][68][69][70].…”

Section: The Meat Freezing 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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“…Aerobic Plate Count (APC): Determined by the inoculation 0.1 ml of the sample homogenate, at the selected dilutions, onto the duplicate sterile plates of the pre-poured and the dried Standard Method Agar by using the surface spread method, then the plates were incubated for two days at 35°C [41][42][43][44][45][46]. Psychotropic Count: Determined in a similar method to that for APC except that plates were incubated at 7°C for 10 days [47][48][49][50][51][52][53].…”

Section: The Microbiological Analysesmentioning

confidence: 99%

Meat Examination in the Laboratory, the Acceptability and the Human Health

FA*

2024

JEASc

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As a consequence of the meat market globalization, the production and manufacture of meat products is at a stage of innovative dynamics as meat contains an abundance of proteins with high biological Value, meat is an excellent diet source of essential amino acids. Consumers demand high quality and convenient meat products, with natural flavour and taste, and very much appreciate the fresh appearance of minimally processed meat. To harmonize or to blend all these demands without compromising safety, it is necessary to implement new preservation technologies in the meat industry and in the meat industry. Meat treatment and processing may include protein extraction, chemical and enzymatic treatments, massaging or tumbling, curing, stuffing, canning, smoking, and other related preliminary preparations, such as, meat particle size reduction and mixing of meat with various additives. It is noteworthy that simple handling of fresh meat in retail stores and in homes is generally excluded from the definition of meat processing. By the controlling of the amount of the salt, the sugar, the nitrate or nitrite, and the other ingredients, as well as the curing agents, the dehydration, and the maturation durations, and the proper packaging of the meat products and the storage conditions of the meat product, the meat products can be of high acceptability, fairly stable, and safe. The principles behind these techniques are being revealed by the various scientific studies on the effect of ingredients and processing methodology used in the preparation of these products.

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Microbiological status of chicken cuts and its products

Cited by 8 publications

References 8 publications

Molecular Detection of Aflatoxin Producing Aspergillus species Isolates in some Chicken Meat Cuts in Gharbiya Governorate, Egypt

Molecular Detection of Aflatoxin Producing Aspergillus species Isolates in some Chicken Meat Cuts in Gharbiya Governorate, Egypt

"Impacts of Meat Preservation on Public Health and Economy"

Meat Examination in the Laboratory, the Acceptability and the Human Health

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