Prevalence of Methicillin-Resistant Staphylococcus aureus in some ready-to-eat meat products

Saif, Marwa; Saad, Saad; Hassanin, Fatin Said; Shaltout, Fahim; Zaghloul, Marionette

doi:10.21608/bvmj.2019.15641.1063

Cited by 9 publications

(7 citation statements)

References 14 publications

(11 reference statements)

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“…Blood-based in vitro examinations that detect bacteria, antibodies, or cell-mediated immunity are also currently available, or under development [113][114][115][116][117][118][119]. The most widely used blood-based examination is a gamma interferon release assay which detects a cell-mediated immune response to infection with Bovine tuberculosis [1,120].…”

Section: Discussionmentioning

confidence: 99%

“…Bovine tuberculosis as a reemerging foodborne disease is a less common form of human tuberculosis that is caused by a related member of the Mycobacterium tuberculosis complex (Bovine tuberculosis) [41,42]. 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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“…The tuberculin test depend up on skin examination is the standard method for tuberculosis Detection in the live cattle [109][110][111][112].…”

Section: Discussionmentioning

confidence: 99%

“…The Bovine tuberculosis as a reemerging foodborne illness is mainly indirectly transmitted by the ingestion of contaminated unpasteurized milk, dairy products, or meat that containing infected materials from infected animals [114][115][116]. In the world the regions where food inspection is still applied, the hazard to the public health has been minimized [111][112][113]; however Bovine tuberculosis as a reemerging foodborne illness infection remains an occupational hazard to food of animal origin eaters workers, the Slaughter house workers, and butchers [43][44][45][46][47][48]. Bovine tuberculosis as a reemerging foodborne illness is depend up on a One Health of human and animals recognizing the interdependence of human and animal health sectors for showing the main health, environmental and economic impacts of this disease [107][108][109][110][49][50][51][52][53][54].…”

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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“…The meat freezing is very good method of preserving the edible things, it includes all the types of meat and vegetables by slowing the enzymatic activity of the bacteria but the main problem of this type of meat preservation is that the bacterial growth and the enzymatic activity gets deactivated instead of permanent stop, whenever they animal gets suitable for the growth they start replicated. The growing activity of the bacteria can be reduced significantly by lower the temperature about to 0 o Celsius or less than that [50][51][52][53][54][55]. But when they face extreme low temperature, they won't get killed but their activity is reduced and they will cause slow spoilage.…”

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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Prevalence of Methicillin-Resistant Staphylococcus aureus in some ready-to-eat meat products

Cited by 9 publications

References 14 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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