Fahim Aziz Eldin Shaltout

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• Professor
• Meat Hygiene and Control at Benha University

Fascioliasis, cysticercosis and hydatidosis were aimed to be investigated in some slaughtered animals (cattle, buffalo and camel) in local Egyptian abattoir located in Cairo governorate. 10317, 763 and 290 cattle, buffalo and camel carcasses, respectively were examined in the period of 2017-2018. Results of PM inspection along the investigation per...

food contaminant refers to any substance that is present in the human food and can potentially cause harm to the consumers. The contaminated food may be biological, chemical, or physical in nature. They can be naturally occurring in the food material or introduced during the food production, handling, or storage. Every human food business is man...

The Meat, milk, fruits, and vegetables are vital nutrients for humans because they include protein, essential amino acids, vitamin B groups, and minerals. Because of its high-water activity and nutrient content, it also promotes deterioration and food-borne disorders. Thus, food preservation is essential for guaranteeing food safety and security. T...

The Meat, milk, fruits, and vegetables are vital nutrients for humans because they include protein, essential amino acids, vitamin B groups, and minerals. Because of its high-water activity and nutrient content, it also promotes deterioration and food-borne disorders. Thus, food preservation is essential for guaranteeing food safety and security. T...

ABSTRACt The Meat, milk, fruits, and vegetables are vital nutrients for humans because they include protein, essential amino acids, vitamin B groups, and minerals. Because of its high-water activity and nutrient content, it also promotes deterioration and food-borne disorders. Thus, food preservation is essential for guaranteeing food safety and...

The Meat and the meat products are excellent sources of the nutrients for the humans. The Meat and the meat products also provide a favorable environment for the microbial growth. In order to prevent the microbiological contamination of the livestock foods, the synthetic preservatives, including the nitrites, the nitrates, and the sorbates, have be...

A total of 100 random samples of meat products represented by luncheon, frozen minced meat, kofta, and sausage (25 of each) were collected from different supermarket’s shops in Tanta city These products subjected to bacteriological examination as Aerobic Plate Count (APC), Coliform Count, Staph. aureus count and isolation and identification of S...

Sixty random samples (15 of each) were collected from different restaurants to evaluate their bacteriological quality The mean values of APC, Enterobacteriaceae, coliform counts(cfu/g) were 6.03×103 ± 1.45×103 , 3.16×103 ± 0.72×103 , 7.43×102 ± 1.05×102 for meat, 8.58×103 ± 1.65×103 ,6.53×103 ± 1.24×103 , 9.18×102 ± 2.07×103 for chicken, 9.91×10...

Total of ninety random samples of raw chilled whole chicken carcass, chicken fillet and chicken giblet, 30 of each, were randomly collected from butchers located in Qalubiya governorate, Egypt, and were subjected to mycological examination for the incidence of yeast species contamination during summer and winter seasons, samples were collected equa...

Total of ninety random samples of raw chilled whole chicken carcass, chicken fillet and chicken giblet, 30 of each, were randomly collected from butchers located in Qalubiya governorate, Egypt, and were subjected to mycological examination for the incidence of yeast species contamination during summer and winter seasons, samples were collected equa...

Nitrite is one of the most widely used curing ingredients in meat industries. Nitrites have numerous useful applications in cured meats and a vital component in giving cured meats their unique characteristics, such as their pink color and savory flavor. Nitrites are used to suppress the oxidation of lipid and protein in meat products and to limi...

Editorial The tourism was considered one of the most important sectors either socially or economically, this means that they consume meals prepared in hotels and restaurants. Access to safe, nutritious and good quality food is considered a basic right of people. Food safety in hotels and restaurants is very critical point, because the availab...

The tourism was considered one of the most important sectors either socially or economically, this means that they consume meals prepared in hotels and restaurants. Access to safe, nutritious and good quality food is considered a basic right of people. Food safety in hotels and restaurants is very critical point, because the available facilit...

The Meat ingredients are a valuable part of the human diet as the meat contains essential elements such as meat protein, meat vitamins, and meat minerals. The meat ingredients products types are vulnerable to the microbial meat ingredients pathogens and the meat ingredients spoilage, posing significant risks to the public health and the social me...

Going on the methods used for Extending the food shelf life by aid of Natural antioxidants

The Meat products types are highly nutritious foods, as they are sources of the proteins, fats, vitamins, and minerals. Due to their chemical characteristics and modifications resulting from processing, the meat products types are very susceptible to oxidation and microbial contamination, which justifies the use of the various food additives, su...

The human beings are a unique host of heterogeneous and vivacious group of microbes, which together forms the human-microbiome superorganism types. The Human being gut serves as a home to over 100-1000 microbial species types, which primarily modulate the host internal environment and thereby, play a major role in public health types. The spectacul...

The human beings are a unique host of heterogeneous and vivacious group of microbes, which together forms the human-microbiome superorganism types. The Human being gut serves as a home to over 100-1000 microbial species types, which primarily modulate the host internal environment and thereby, play a major role in public health types. The spectacul...

The human beings are a unique host of heterogeneous and vivacious group of microbes, which together forms the human-microbiome superorganism types. The Human being gut serves as a home to over 100-1000 microbial species types, which primarily modulate the host internal environment and thereby, play a major role in public health types. The spectacul...

The human beings are a unique host of heterogeneous and vivacious group of microbes, which together forms the human-microbiome superorganism types. The Human being gut serves as a home to over 100-1000 microbial species types, which primarily modulate the host internal environment and thereby, play a major role in public health types. The spectacul...

The Meat and the meat products are excellent sources of the nutrients for the humans. The Meat and the meat products also provide a favorable environment for the microbial growth. In order to prevent the microbiological contamination of the livestock foods, the synthetic preservatives, including the nitrites, the nitrates, and the sorbates, have be...

OWADAYS, spices and herbal characteristics, including essential oils have been recommended as an essential meat additive for its strong antimicrobial and antioxidant which elongate the meat and meat products shelf-life. It, also, improve meat safety and enhance its acceptability. The current study was aimed to investigate the impact of 1.0 and 1.5%...

Plant essential oils (EOs) serve as a "safe" alternative to chemical or synthetic antimicrobials and antioxidants to struggle with the food borne pathogens or spoilage organisms, inhibiting lipid oxidation and thus extend shelf life of ground beef application .In our study, we investigated the effectiveness of thyme oil (thymus vulgaris) at concent...

The human gut is home to trillions of bacteria, fungi, and other microorganisms, collectively known as the gut microbiota. These microorganisms play a crucial role in digestion, immune function, and even the regulation of mood and metabolism. Prebiotics and probiotics are two key components that significantly influence the health and composition of...

Abstract The Meat ingredients are a valuable part of the human diet as the meat contains essential elements such as meat protein, meat vitamins, and meat minerals. The meat ingredients products types are vulnerable to the microbial meat ingredients pathogens and the meat ingredients spoilage, posing significant risks to the public health and the...

A number of studies have attempted to show how the addition of various ingredients vegetables, fibres, extracts, and so on—as well as the removal of fats and additives could transform the conventional perception of meat and meat products into one of healthy living. This article examines potential future trends in the agrofood industry and provide...

The Meat ingredients are a valuable part of the human diet as the meat contains essential elements such as meat protein, meat vitamins, and meat minerals. The meat ingredients products types are vulnerable to the microbial meat ingredients pathogens and the meat ingredients spoilage, posing significant risks to the public health and the social meat...

The Meat ingredients are a valuable part of the human diet as the meat contains essential elements such as meat protein, meat vitamins, and meat minerals. The meat ingredients products types are vulnerable to the microbial meat ingredients pathogens and the meat ingredients spoilage, posing significant risks to the public health and the social meat...

The Meat ingredients are a valuable part of the human diet as the meat contains essential elements such as meat protein, meat vitamins, and meat minerals. The meat ingredients products types are vulnerable to the microbial meat ingredients pathogens and the meat ingredients spoilage, posing significant risks to the public health and the social meat...

The peoples are a unique host of heterogeneous and vivacious group of microorganisms together forms the peoples-microbiome superorganism types. The peoples gut serves as a home to over one hundred to one thousand microbial species types primarily modulate the gut condition of the host and play a major effect in peoples. The spectacular symbiotic re...

The peoples are a unique host of heterogeneous and vivacious group of microorganisms together forms the peoples-microbiome superorganism types. The peoples gut serves as a home to over one hundred to one thousand microbial species types primarily modulate the gut condition of the host and play a major effect in peoples. The spectacular symbiotic re...

The peoples are a unique host of heterogeneous and vivacious group of microorganisms together forms the peoples-microbiome superorganism types. The peoples gut serves as a home to over one hundred to one thousand microbial species types primarily modulate the gut condition of the host and play a major effect in peoples. The spectacular symbiotic re...

You want to Come over and get together Soon the Food Nutritional Value and Improve the Public Health Importance by using of Preservatives for Food Preservation

Abstract The main classes of food additives used in food products making are food grade oxidants/reductants; emulsifiers; hydrocolloids; and food preservatives types. The main processing aids used are enzymes. Historically, market trends have developed from the use of ingredients in greater quantities - to obtain specific effects in food products...

The Meat ingredients are a valuable part of the human diet as the meat contains essential elements such as meat protein, meat vitamins, and meat minerals. The meat ingredients products types are vulnerable to the microbial meat ingredients pathogens and the meat ingredients spoilage, posing significant risks to the public health and the social me...

Abstract The Meat ingredients are a valuable part of the human diet as the meat contains essential elements such as meat protein, meat vitamins, and meat minerals. The meat ingredients products types are vulnerable to the microbial meat ingredients pathogens and the meat ingredients spoilage, posing significant risks to the public health and the...

Abstract The Meat ingredients are a valuable part of the human diet as the meat contains essential elements such as meat protein, meat vitamins, and meat minerals. The meat ingredients products types are vulnerable to the microbial meat ingredients pathogens and the meat ingredients spoilage, posing significant risks to the public health and the...

The Meat ingredients are a valuable part of the human diet as the meat contains essential elements such as meat protein, meat vitamins, and meat minerals. The meat ingredients products types are vulnerable to the microbial meat ingredients pathogens and the meat ingredients spoilage, posing significant risks to the public health and the social me...

Abstract The Meat is a valuable part of the human diet as meat contains essential elements such as protein, vitamins, and minerals. The foods are vulnerable to the microbial pathogens and the spoilage, posing significant risks to the public health and the social quality. The Ionizing radiation is used in irradiated food to maintain the safety and...

The @ 2024 Fahim Aziz Eldin Shaltout 1WINSOME PUBLISHINGDietary Nourishment and Food Processing Techniques ISSN: 3064-7061Review Article Open AccessYou want to Come over and get together Soon the Food Nutritional Valueand Improve the Public Health Importance by using of Preservatives forFood PreservationFahim Aziz Eldin ShaltoutFood Control Departm...

The @ 2024 Fahim Aziz Eldin Shaltout 1WINSOME PUBLISHINGDietary Nourishment and Food Processing Techniques ISSN: 3064-7061Review Article Open AccessYou want to Come over and get together Soon the Food Nutritional Valueand Improve the Public Health Importance by using of Preservatives forFood PreservationFahim Aziz Eldin ShaltoutFood Control Departm...

The Electronic noses are devices able to characterize and differentiate the aroma profiles of the various foods, especially the meat and the meat products. During the recent years advanced method, the e-noses have been widely used in the food analysis and proved to provide a fast, simple, non-expensive and non-destructive method of the food asse...

Abstract The main classes of food additives used in food products making are food grade oxidants/reductants; emulsifiers; hydrocolloids; and food preservatives types. The main processing aids used are enzymes. Historically, market trends have developed from the use of ingredients in greater quantities - to obtain specific effects in food products...

The Electronic noses are devices able to characterize and differentiate the aroma profiles of the various foods, especially the meat and the meat products. During the recent years advanced method, the e-noses have been widely used in the food analysis and proved to provide a fast, simple, non-expensive and non-destructive method of the food assessm...

Abstract The Electronic noses are devices able to characterize and differentiate the aroma profiles of the various foods, especially the meat and the meat products. During the recent years advanced method, the e-noses have been widely used in the food analysis and proved to provide a fast, simple, non-expensive and non-destructive method of the...

The Meat and the meat products are excellent sources of the nutrients for the humans. The Meat and the meat products also provide a favorable environment for the microbial growth. In order to prevent the microbiological contamination of the livestock foods, the synthetic preservatives, including the nitrites, the nitrates, and the sorbates, have be...

The Meat and the meat products are excellent sources of the nutrients for the humans. The Meat and the meat products also provide a favorable environment for the microbial growth. In order to prevent the microbiological contamination of the livestock foods, the synthetic preservatives, including the nitrites, the nitrates, and the sorbates, have be...

The Meat and the meat products are excellent sources of the nutrients for the humans. The Meat and the meat products also provide a favorable environment for the microbial growth. In order to prevent the microbiological contamination of the livestock foods, the synthetic preservatives, including the nitrites, the nitrates, and the sorbates, have be...

Nitrite is one of the most widely used curing ingredients in meat industries. Nitrites have numerous useful applications in cured meats and a vital component in giving cured meats their unique characteristics, such as their pink color and savory flavor. Nitrites are used to suppress the oxidation of lipid and protein in meat products and to limi...

HE CURRENT study aimed at investigating the antibacterial effect of ginger (GEO), lemon (LEO), and pomegranate (PEO) peels essential oils at concentrations of (1 and 1.5%) and their impact on experimentally inoculated beef steak with some specific foodborne pathogens referring to the bacterial counts, sensory acceptability, and shelf life during re...

The Meat is a valuable part of the human diet as meat contains essential elements such as protein, vitamins, and minerals. The foods are vulnerable to the microbial pathogens and the spoilage, posing significant risks to the public health and the social quality. The Ionizing radiation is used in irradiated food to maintain the safety and quality of...

The Meat is a valuable part of the human diet as meat contains essential elements such as protein, vitamins, and minerals. The foods are vulnerable to the microbial pathogens and the spoilage, posing significant risks to the public health and the social quality. The Ionizing radiation is used in irradiated food to maintain the safety and quality of...

HE HIGH nutritional value as well as traditional delicacies of beef, chevon, and mutton, are leading to an increase in the consumer demand. Even though, sheep and goat meat can become contaminated with harmful microorganisms as a result of unauthorized outdoor slaughtering, poor hygiene in slaughterhouses, and improper processing in food sites. Thi...

Abstract The Electronic noses are devices able to characterize and differentiate the aroma profiles of the various foods, especially the meat and the meat products. During the recent years advanced method the Electronic noses have been widely used in the food analysis and proved to provide a fast, simple, non expensive and non destructive method...

Abstract The Meat products types are highly nutritious foods, as they are sources of the proteins, fats, vitamins, and minerals. Due to their chemical characteristics and modifications resulting from processing, the meat products types are very susceptible to oxidation and microbial contamination, which justifies the use of the various food addi...

Abstract The Meat is a valuable part of the human diet as meat contains essential elements such as protein, vitamins, and minerals. The foods are vulnerable to the microbial pathogens and the spoilage, posing significant risks to the public health and the social quality. The Ionizing radiation is used in irradiated food to maintain the safety a...

Abstract The Electronic noses are devices able to characterize and differentiate the aroma profiles of the various foods, especially the meat and the meat products. During the recent years advanced method the Electronic noses have been widely used in the food analysis and proved to provide a fast, simple, non expensive and non destructive method...

Abstract The Meat products types are highly nutritious foods, as they are sources of the proteins, fats, vitamins, and minerals. Due to their chemical characteristics and modifications resulting from processing, the meat products types are very susceptible to oxidation and microbial contamination, which justifies the use of the various food addi...

Abstract The Electronic noses are devices able to characterize and differentiate the aroma profiles of the various foods, especially the meat and the meat products. During the recent years advanced method the Electronic noses have been widely used in the food analysis and proved to provide a fast, simple, non expensive and non destructive method...

A number of studies have attempted to show how the addition of the various ingredients, the vegetables, the fibres, the extracts, as well as the removal of the fats and the additives could transform the conventional perception of the meat and the meat products types into one of healthy living. This article examines potential future trends in the ag...

Abstract The Meat is a valuable part of the human diet as meat contains essential elements such as protein, vitamins, and minerals. The foods are vulnerable to the microbial pathogens and the spoilage, posing significant risks to the public health and the social quality. The Ionizing radiation is used in irradiated food to maintain the safety an...

Citation: Fahim Aziz Eldin Shaltout, Our options to improve food safety and quality by using preservatives which are used in food processing and preservation, Dietary Nourishment and Food Processing Techniques, vol 1(3).

Abstract The Meat products types are highly nutritious foods, as they are sources of the proteins, fats, vitamins, and minerals. Due to their chemical characteristics and modifications resulting from processing, the meat products types are very susceptible to oxidation and microbial contamination, which justifies the use of the various food addi...

Abstract The Meat is a valuable part of the human diet as meat contains essential elements such as protein, vitamins, and minerals. The foods are vulnerable to the microbial pathogens and the spoilage, posing significant risks to the public health and the social quality. The Ionizing radiation is used in irradiated food to maintain the safety an...

Abstract Meat can be used as a Functional food and it has a good impact on the public health. A numerus studies have attempted to show how the addition of the various ingredients as vegetables, fibres, extracts, and so on—as well as the removal of the fats and the additives could transform the conventional perception of the meat and meat products...

Citation: Fahim Aziz Eldin Shaltout, Our options to improve food safety and quality by using preservatives which are used in food processing and preservation, Dietary Nourishment and Food Processing Techniques, vol 1(3).

The main classes of food additives used in foodmaking are (i) oxidants/reductants; (ii) emulsifiers; (iii) hydrocolloids; and (iv) preservatives. The main processing aids used are enzymes. Historically, market trends have developed from the use of ingredients in greater quantities-to obtain specific effects in food (such as fat for crumb softness)-...

The Meat is a valuable part of the human diet as meat contains essential elements such as protein, vitamins, and minerals. The foods are vulnerable to the microbial pathogens and the spoilage, posing significant risks to the public health and the social quality. The Ionizing radiation is used in irradiated food to maintain the safety and quality...

Citation: Fahim Aziz Eldin Shaltout, Our options to improve food safety and quality by using preservatives which are used in food processing and preservation, Dietary Nourishment and Food Processing Techniques, vol 1(3).

Meat can be used as a Functional food and it has a good impact on the public health. A numerus studies have attempted to show how the addition of the various ingredients as vegetables, fibres, extracts, and so on—as well as the removal of the fats and the additives could transform the conventional perception of the meat and meat products into on...

The purpose of this study to evaluate the microbiological quality of vacuum packaged meat product samples (luncheon-sausage) collected from different markets in Qalyobia governorate (30 of each). The obtained results indicated that the mean values of APC, anaerobic plate count and Enterobacteriacea counts was 2.1xl0 6 ±1.5xl0 6 , 1.5xl0 7 ±3.5xl0 6...

The main classes of food additives used in foodmaking are (i) oxidants/reductants; (ii) emulsifiers; (iii) hydrocolloids; and (iv) preservatives. The main processing aids used are enzymes. Historically, market trends have developed from the use of ingredients in greater quantities-to obtain specific effects in food (such as fat for crumb softness)-...

One hundred random samples of cooked head meat, liver, kofta and mixed offal (25 of each) were collected from street vendors level in Kalyobia, Giza and Cairo governorates. All collected samples were examined to determine their microbiological profiles. The obtained results indicated that the mean values of APC, Enterobacteriaceae and coliform c...

The Food irradiation is a tried-and-true technique that's frequently used to improve the quality and the safety of the meat. With the application of this technique, the growth of bacteria, viruses, and parasites is successfully inhibited.

A food contaminant of the consumer refers to any substance that is present in the food and can potentially cause harm to the consumers. The contaminated food of the consumer may be biological, chemical, or physical in nature. They can be naturally occurring in the food material or introduced during the food production, handling, or storage. The foo...

The main classes of food additives used in foodmaking are (i) oxidants/reductants; (ii) emulsifiers; (iii) hydrocolloids; and (iv) preservatives. The main processing aids used are enzymes. Historically, market trends have developed from the use of ingredients in greater quantities-to obtain specific effects in food (such as fat for crumb softness)-...

The Nitrite is one of the most widely used curing ingredients in the meat industries. The Nitrites have numerous useful applications in the cured meats and a vital component in giving the cured meats their unique characteristics , such as their pink color and the savory flavor. The Nitrites are used to suppress the oxidation of the lipid and protei...

The Nitrite is one of the most widely used curing ingredients in the meat industries. The Nitrites have numerous useful applications in the cured meats and a vital component in giving the cured meats their unique characteristics , such as their pink color and the savory flavor. The Nitrites are used to suppress the oxidation of the lipid and protei...

The Nitrite is one of the most widely used curing ingredients in the meat industries. The Nitrites have numerous useful applications in the cured meats and a vital component in giving the cured meats their unique characteristics , such as their pink color and the savory flavor. The Nitrites are used to suppress the oxidation of the lipid and protei...

The Nitrite is one of the most widely used curing ingredients in the meat industries. The Nitrites have numerous useful applications in the cured meats and a vital component in giving the cured meats their unique characteristics , such as their pink color and the savory flavor. The Nitrites are used to suppress the oxidation of the lipid and protei...

The Nitrite is one of the most widely used curing ingredients in the meat industries. The Nitrites have numerous useful applications in the cured meats and a vital component in giving the cured meats their unique characteristics , such as their pink color and the savory flavor. The Nitrites are used to suppress the oxidation of the lipid and protei...

The Nitrite is one of the most widely used curing ingredients in the meat industries. The Nitrites have numerous useful applications in the cured meats and a vital component in giving the cured meats their unique characteristics , such as their pink color and the savory flavor. The Nitrites are used to suppress the oxidation of the lipid and protei...

The Nitrite is one of the most widely used curing ingredients in the meat industries. The Nitrites have numerous useful applications in the cured meats and a vital component in giving the cured meats their unique characteristics , such as their pink color and the savory flavor. The Nitrites are used to suppress the oxidation of the lipid and protei...

The Nitrite is one of the most widely used curing ingredients in the meat industries. The Nitrites have numerous useful applications in the cured meats and a vital component in giving the cured meats their unique characteristics , such as their pink color and the savory flavor. The Nitrites are used to suppress the oxidation of the lipid and protei...

The Nitrite is one of the most widely used curing ingredients in the meat industries. The Nitrites have numerous useful applications in the cured meats and a vital component in giving the cured meats their unique characteristics , such as their pink color and the savory flavor. The Nitrites are used to suppress the oxidation of the lipid and protei...

The Nitrite is one of the most widely used curing ingredients in the meat industries. The Nitrites have numerous useful applications in the cured meats and a vital component in giving the cured meats their unique characteristics , such as their pink color and the savory flavor. The Nitrites are used to suppress the oxidation of the lipid and protei...

The Nitrite is one of the most widely used curing ingredients in the meat industries. The Nitrites have numerous useful applications in the cured meats and a vital component in giving the cured meats their unique characteristics , such as their pink color and the savory flavor. The Nitrites are used to suppress the oxidation of the lipid and protei...

The main classes of food additives used in foodmaking are (i) oxidants/reductants; (ii) emulsifiers; (iii) hydrocolloids; and (iv) preservatives. The main processing aids used are enzymes. Historically, market trends have developed from the use of ingredients in greater quantities-to obtain specific effects in food (such as fat for crumb softness)-...

The shelf life of the meat and the meat products is the storage time until spoilage, which is a complex condition in which the combination of biological and physico-chemical activities may interact and make the product unacceptable for the human consumption. A maximum acceptable microbial level and/or unacceptable off-odor and off-flavor identify...

NTIMICROBIAL resistance is a major global issue for human and animals. Increased use of antimicrobials in livestock has become one of the causes of antimicrobial resistance development in foodborne bacteria. The aim of the present study was to characterize antimicrobial resistant bacteria, Escherichia coli and Staphylococcus aureus, from one-hundre...

A number of studies have attempted to show how the addition of various ingredients vegetables, fibres, extracts, and so on—as well as the removal of fats and additives could transform the conventional perception of meat and meat products into one of healthy living. This article examines potential future trends in the agrofood industry and provid...

The Meat and the meat products are excellent sources of the nutrients for the humans. The Meat and the meat products also provide a favorable environment for the microbial growth. In order to prevent the microbiological contamination of the livestock foods, the synthetic preservatives, including the nitrites, the nitrates, and the sorbates, have be...

A total 45 fish samples (Tilapia, Claris) were collected from EL-Bagoria, EL-Menofi drainage and Bahr Shibin for detection and determination of organophosphorus pesticides (diazinon, Malathion and chlorpyrifos). Organophosphorus pesticides could not be detected in Bahr Shibin. No diazinon in Tilapia from EL-Bagoria but mean value of of Malathion 5....

The consumption of fresh and frozen bovine liver is common in Egypt. Therefore, the purpose of the current study was to evaluate the hygienic indices of fresh compared to frozen bovine liver obtained from various supermarkets in Menofia governorate, Egypt. The aerobic plate count (APC), coliform count, Escherichia coli (E. coli), Staphylococcus aur...

Meat can be used as a Functional food and it has a good impact on the public health. A numerus studies have attempted to show how the addition of the various ingredients as vegetables, fibers, extracts, and so on-as well as the removal of the fats and the additives could transform the conventional perception of the meat and meat products into one o...

Meat is an excellent source of nutrients for human beings. Meat provides a favorable environment for microbial growth. Prevention of microbiological contamination of meat, chemical preservatives, including nitrites, nitrates, and sorbates, have been used in food processing due to their low cost and strong antibacterial activity. The application of...

A food contaminant refers to any substance that is pres- ent in the food and can potentially cause harm to the con- sumers. The Food contaminants may be biological, chemi- cal, or physical in nature. They can be naturally occurring in the food material or introduced during the food production, handling, or storage. Every food business is mandated...

Meat is an excellent source of nutrients for human beings. Meat provides a favorable environment for microbial growth. Prevention of microbiological contamination of meat, chemical preservatives, including nitrites, nitrates, and sorbates, have been used in food processing due to their low cost and strong antibacterial activity. The application of...

Meat is an excellent source of nutrients for human beings. Meat provides a favorable environment for microbial growth. Prevention of microbiological contamination of meat, chemical preservatives, including nitrites, nitrates, and sorbates, have been used in food processing due to their low cost and strong antibacterial activity. The application of...

Meat is an excellent source of nutrients for human beings. Meat provides a favorable environment for microbial growth. Prevention of microbiological contamination of meat, chemical preservatives, including nitrites, nitrates, and sorbates, have been used in food processing due to their low cost and strong antibacterial activity. The application of...