Abobaker Moustafa Edris

Benha University · Department of Food Control

The meat industry increasingly considers meat shelf life as a critical problem. Some essential oils contain antibacterial and antioxidant characteristics that help to keep meat safe. Therefore, the purpose of this study was to evaluate the preservation benefits, including antibacterial and antioxidant properties, of cumin, garlic, and thyme essenti...

A total of 120 random samples of beef and camel meat (60 0f each) were collected from 3 different abattoirs namely Elbagour, Menouf and Shibin-Elkom (40 0f each) located in Menofia governorate. for evaluation of their chemical quality. The chemical examination of beef samples revealed that the mean values of pH, TVN (mg%) and TBA (mg/ Kg) were 5.69...

Shiga toxin-producing Escherichia coli (STEC) may cause severe gastrointestinal and systematic diseases in humans that result from consumption of meat products. STEC were isolated from some beef products on Trypticase Soya Broth and Sorbitol MacConkey agar supplemented with cefixime and tellurite supplements and were biochemically identified . Furt...

Shiga toxin-producing Escherichia coli (STEC) may cause severe gastrointestinal andsystematic diseases in humans that result from consumption of meat products. STEC wereisolated from some beef products on Trypticase Soya Broth and Sorbitol MacConkey agarsupplemented with cefixime and tellurite supplements and were biochemically identified .Further...

Recently we clarified the growth kinetics of Salmonella Enteritidis in raw ground beef at various temperatures with our growth model. Based on those results, this study aimed to build a new methodology to predict the growth of Salmonella in ground beef at given initial concentrations of the pathogen and temperatures. Namely, the maximum cell popula...

The growth kinetics of Salmonella Enteritidis in raw beef has been little studied so far. Thus, this study aimed to clarify the growth kinetics of the pathogen in ground beef using a growth model. When Salmonella cells inoculated at various initial doses into ground beef were incubated at a given temperature (24℃), the maximum population (Nmax) of...

The aim of this study was to evaluate the performances of two growth models for prediction of Salmonella Enteritidis in ground beef, namely the extended logistic model and the ComBase web edition Baranyi model. Performances of the growth models were evaluated by using various statistical criteria, namely the square root of the mean of the square er...

Improper processing and storage of raw milk contaminated with Staphylococcus aureus at elevated temperatures can result in the production of staphylococcal enterotoxins, especially type A (SEA), which is most frequently associated with food poisoning outbreaks such as the large one in Osaka, Japan, in 2000. In this study, the characteristics of S....

A total of 250 random meat product samples (50 each of minced meat, beef burger, beef sausage, beef kofta and beef luncheon) were collected from different super markets at Menofia, Quliobia and Cairo governorates for detection of Escherichia coli using conventional method and Polymerase chain reaction. Conventional method indicated that E. coli cou...

A total of 250 random meat product samples (50 each of minced meat, beef burger, beef sausage, beef kofta and beef luncheon) were collected from different super markets at Menofia, Quliobia and Cairo governorates for detection of Escherichia coli using conventional method and Polymerase chain reaction. Conventional method indicated that E. coli cou...

A total of 120 random samples of beef and camel meat (60 0f each) were collected from 3 different abattoirs namely Elbagour, Menouf and Shibin-Elkom (40 0f each) located in Menofia governorate. for evaluation of their chemical quality. The chemical examination of beef samples revealed that the mean values of pH, TVN (mg%) and TBA (mg/ Kg) were 5.69...

A total of 105 random samples of chicken cuts up were collected from different super markets located in Menoufiya governorate. The examined samples were breast, thigh and drumsticks (35 of each). The samples were taken as intact units and transferred immediately in an ice box to the laboratory with undue delay in order to investigate their chemical...

A total of 15 random samples of cut-up chicken breast, thigh and drumstick (5 each) were collected from local slaughter poultry shops at Menoufiya governorate. The collected samples were examined at zero, 2, 4, 6 and 8 days of the refrigeration storage. The samples of different chicken cuts-up were analyzed for determination of pH, TVN and TBA to l...

A total of 100 random samples of chicken (thigh and breast) and red meat cuts (mutton and beef shoulders) were collected from different poulterer’s and butcher’s shops at Cairo, El- Kalyobia and El-Gharbia governorates to detect level of Salmonella and E.coli contamination. The obtained results indicated that salmonella organisms were isolated from...

A total of 100 random samples of chicken (thigh and breast) and red meat cuts (mutton and beef shoulders) were collected from different poulterer’s and butcher’s shops at Cairo, El- Kalyobia and El-Gharbia governorates to detect level of Salmonella and E.coli contamination. The obtained results indicated that salmonella organisms were isolated from...

This experiment was conducted on a total of three hundred random samples of meat products include (100 luncheon beef, 100 fresh sausage and 100 frozen minced meat samples); collected from different supermarkets at Qalyubia Governorate; transferred directly to the laboratory under strict hygienic conditions; for the detection, isolation and identifi...

A total of one hundred random samples of meat products included sixty samples of ready to cook meat products resembled by kobiba-shami, Sambousak and Rice kofta (20 of each) and fourty samples of ready to eat meat products resembled as Alexandrian sausage and Shish kofta (20 of each) were collected from different shops, supermarkets and street vend...

A total of one hundred random samples of local freshly slaughtered and frozen Japanese quail carcasses (50 of each) were collected from different markets at Kalyobia to be examined bacteriologically. The mean values of Aerobic plate counts of fresh and frozen quail were9.8 x 105 ± 1.58 x 105 and 9 x104± 1.43x 104 cfu/g , respectively. The mean valu...

اجريت هذه الدراسة علي عدد 75 عينة شاورمة قبل الطهي وبعد الطهي وقبل اضافة السلطات وبعد الطهي بعد اضافة السلطات بواقع 25 عينة من كل نوع وجد ان 21 (84%) وصفر و 17(68%) من عينات الشاورمة الطازجة والشاورمة المطهية قبل اضافة السلطات والشاورمة المطهية بعد اضافة السلطات علي الترتيب ملوثة بالخمائر وكان متوسط العدد الكلي للخمائر كالاتي 5.3*10 وصفر و 3.6*10 ج...

75 samples of raw and cooked shawerma (a marinated meat product) before and after addition of salad were collected from Cairo and Kalyobia, Egypt, and were examined for contamination of pathogenic yeasts. The incidence of contaminated samples was 21 (84%), 0 and 17 (68%), while the mean value of total yeast count/g shawerma was 5.3 x 104, 0 and 3.6...