Prevalence of some chemical hazards in some meat products.

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

doi:10.21608/bvmj.2019.15647.1067

Cited by 3 publications

(5 citation statements)

References 15 publications

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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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Section: The Meat Chilling Methodsmentioning

confidence: 99%

"Impacts of Meat Preservation on Public Health and Economy"

Shaltout

2024

BJSTR

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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]. Lactic Acid Bacteria: [54][55][56][57][58][59] The diluted samples were plated on deMan, Rogosa, and Sharpe (MRS) agar and incubated at 30°C for 2-3 days in an anaerobic jars with…”

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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“…The environmental pollution polychlorinated biphenyls (PCB) containing buildings and other constructions increasingly need repair and maintenance work. If the maintenance, the repair or demolition measures are not carried out in a professional manner, larger quantities of the environmental pollution polychlorinated biphenyls (PCBs) are released uncontrolled into the environment, when removing the polychlorinated biphenyls (PCB) containing paint and anticorrosion coating or cleaning facades with joint sealants by abrasive blasting, large amounts of the polychlorinated biphenyls (PCBs) can be released and the contaminate soils, sediments, water bodies and plants [78][79][80][81][82][83][84][85].…”

Section: The Exposure Of the Food Producing Animals And The Accumulat...mentioning

confidence: 99%

“…The environmental pollution Dioxin emissions from the transport sector were high at the time of leaded gasoline use. Chlorinated and brominated aliphatic compounds were added to leaded gasoline to volatize the lead [77][78][79][80][81][82][83][84].…”

Section: The Systematic Assessment Of the Environmental Pollutionmentioning

confidence: 99%

“…The following possible supporting measures should be evaluated by the authorities and offered, as appropriate, to farmers: Provision of practical examples of potential sources of contamination and general advice for preventive measures for the farmers and in particular for the holders of the backyard poultry flocks. Provision of elaborated instructions for affected farmers [81][82][83][84][85][86][87][88].…”

Section: The Measures Applied In the Farmmentioning

confidence: 99%

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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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Prevalence of some chemical hazards in some meat products.

Cited by 3 publications

References 15 publications

"Impacts of Meat Preservation on Public Health and Economy"

"Impacts of Meat Preservation on Public Health and Economy"

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

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

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