Quick Methods Used for Improving the Meat Nutritional Value and Reducing its Microbial Hazards

Introduction

Despite the irradiation potential benefits, the irradiated meat ingredients products type’s which remains controversially, with concerns to irradiation meat ingredients safety and quality, efficacy, and irradiation effect on the meat ingredients nutritional quality and the meat ingredients sensory characters of meat ingredients products types. The irradiated meat ingredients products types could create the harmful compounds or destroy the essential nutrients. In contrast, others questioned the need for the irradiation method, considering other meat ingredients safety measures, such as the good manufacturing practices and the meat ingredients testing methods. The Consumer acceptance of the irradiated meat ingredients products types needs to be addressed, with some people expressing concerns about the meat ingredients safety and meat ingredients acceptability. Our review article aims to important evaluate the irradiated meat ingredients products types and its repercussions on the meat ingredients quality and the meat ingredients safety of the beef meat ingredients products types. To proof the meat ingredients irradiation method effectiveness at lowering the microbial meat ingredients contamination and improving the keeping quality of the beef meat ingredients is explored along with its potential effect on the physical and the chemical characteristics, the meat ingredients nutrient content, and the meat ingredients sensory characters. This review article addresses the regulatory framework for the irradiated meat ingredients types, including the consumed meat ingredients labeling requirements and the consumed meat ingredients government oversight, as well as identify the areas for more meat ingredients researches and meat ingredients policy development [1-12].

The Sources and Principles of the Irradiated Meat Ingredients Products Types

The meat ingredients Ionizing radiation method such as gamma ray’s method, the X rays’ method, or the high energy electrons method, is used to irradiate the meat ingredients types. The irradiated meat ingredients products types are determined by the absorbed dose expressed in Gray (Gy) or kilo Gray (kGy), with one Gray being equal to one J/kg of product. The technique is considered a safe and effective way to decrease or eliminate the hazardous microbes, improving the keeping quality, as well as enhance the meat ingredients quality and safety of the meat ingredients types [79-84]. The principles of the irradiated meat ingredients products types are determined by the ability to disrupt the genetic material of microorganisms, preventing them from reproducing or causing illness. The irradiation method affects the microorganisms’ genetic material (the DNA or the RNA) directly and indirectly. The Direct irradiation method can break the bonds between base pairs in the genetic material, killing the cell’s reproduction ability. The damage to the water molecules creates free radicals and reactive oxygen, which damage genetic material indirectly. The Irradiation method helps to break down certain enzymes and meat ingredients proteins that can contribute to spoilage, thereby improving the of the meat ingredients [13-18]. The United State, Canada, as well as several European and Asian nations, allow the irradiated meat ingredients products types using the Cobalt 60 method, cesium 137 methods and the electron beam accelerators method. The Cobalt 60 method, the most prevalent source of the ionizing radiation method for the irradiated meat ingredients products types, is a radioactive isotope that emits the gamma rays capable of penetrating deep into the meat ingredients products types to destroy the harmful microorganisms. The Cesium 137 method is another source of the ionizing radiation method; it is less commonly used than cobalt 60. The electron beam accelerators are used for the irradiated meat ingredients products types. The devices generate high energy electrons method that can penetrate the meat ingredients products types to eliminate the harmful microorganisms and improve the beef meat ingredients keeping quality [19-24]. The Irradiating meat ingredients products types have several benefits to the meat ingredients including multifunctional applications as well as guaranteed meat ingredients safety and meat security. The spectrum produced is effective against the bacterial spores across a broad range of concentrations. The processing does not involve heat, it is safe for the meat ingredients products types, does not significantly reduce the meat ingredients nutrient value, so leaves no chemical residues, and is simple to control during use to effectively lengthen the lifespan of the irradiated meat products types. The Radurization method uses low doses of 0.1–1 kGy [85-90]. This dose inhibits respiration, delays the ripening, disinfects the meat ingredients pests, and inactivates the Trichinella parasite. The Rededication method is referred to as a moderate dose. The meat ingredients radiation uses a quantity of approximately 1–10 kGy, which has the effect of reducing the microbial meat ingredients spoilage and the microbial meat ingredients pathogens including the Salmonella species bacteria and the Listeria monocytogenes bacteria which contaminate the meat ingredients. In regarding to this dosage is typically found in the frozen meat ingredients products types and its application is identical to that of the pasteurization method, except irradiation method does not rely on the thermal energy method [91-96]. The Radapertization method uses extremely high doses which are above or equal to 10 kGy, ranging between 30 and 50 kGy. The irradiation dose is typically used in the sterilization process because its effect can kill all the contaminating microorganisms in the meat ingredients products types up to the level of the spores of the microorganisms. The irradiated meat ingredients products type’s origin and the principles are based on the ability of the ionizing radiation method to disrupt the genetic material of the microorganisms, the enzymes, and the proteins in the meat ingredients products types, culminating in improved meat ingredients safety and meat ingredients quality. The use of irradiation method is regulated by the national and the international authorities to ensure its safety and effectiveness in the meat ingredients preservation [25-30].

The Action of Irradiation Method on the Irradiated Beef Meat Ingredients Products

The microbial safety of the irradiated beef meat ingredients products:

The Microbial meat ingredients safety is important aspect of the beef meat ingredients production and consumption, as these meat ingredients products can be a source of the various harmful microorganisms that can cause the meat borne illness. The beef meat ingredients products are potentially contaminated with microbial pathogens, such as Salmonella species bacteria, Escherichia coli bacteria, Campylobacter bacteria, and Listeria monocytogenes bacteria, leading to severe illness or death in vulnerable populations [31-36]. The meat ingredients contamination might occur at the production, processing, or distribution stage, including on the farm, during transportation, in slaughterhouses or processing facilities, and in meat ingredients retail outlets or at home. The Improper beef meat ingredients handling and the storage of the beef meat ingredients products can increase the risk of beef meat ingredients contamination [97-102]. The meat borne illness outbreaks related to the beef meat ingredients have been reported in the world with various types of the meat ingredients products being implicated, including the ground beef meat ingredients products, the chicken meat ingredients products, the pork meat ingredients products, and the processed beef meat ingredients products. The outbreaks have led to the significant public health hazards, the social meat ingredients quality and the economic consequences, the highlighting the importance of the effective interventions to reduce the risk of the meat ingredients contamination [37-42]. The Irradiation method has been studied extensively for its efficacy in reducing the microbial contamination of the beef meat ingredients. The exposing of the meat ingredients products types to the ionizing radiation method, the latter reduces or eliminates the harmful meat microorganisms that can cause meat borne illness and affect the social meat ingredients quality. The irradiation method could effectively reduce the levels of the meat ingredients microbial pathogens such as Salmonella species bacteria and Escherichia coli bacteria as well as levels of the meat ingredients spoilage bacteria leading to improved microbial meat ingredients safety and a reduced the risk of the meat borne illness and improve the social meat ingredients quality [103-108]. The effectiveness of the different types of the ionizing radiation method on the beef meat ingredients including the gamma ray’s method and the e beams method, has been used; the gamma ray irradiation method is more effective than the e beam meat irradiation method is at inhibiting the microbial growth in the beef meat ingredients. The UV light method effectively eliminates the Salmonella species bacteria, the Pseudomonas species bacteria, the Micrococcus species bacteria, and the Staphylococcus species bacteria on the beef meat ingredients. The keeping quality of the beef meat ingredients products types is improved by eliminating the microbial meat ingredients contaminant [109-114]. The Gamma irradiation method at low doses can improve the microbiological meat ingredients safety and quality, ensure meat ingredients safety and quality, and extend the chicken meat’s ingredients products ingredients keeping quality without affecting the meat ingredients quality. The 3 kGy gamma irradiated beef meat ingredients reduced the growth of the mesophilic bacteria, coliforms bacteria, and the Staphylococcus aureus bacteria [115-120]. The Food and Drug Administration (FDA) determined that a 3.5 kGy gamma ray irradiation method dose effectively eliminates the pathogenic microbes from the fresh beef meat ingredients and improve the social meat ingredients quality. The meat ingredients Irradiation method slows the growth of the bacterial cells and deactivating the bacterial metabolism [157-162]. The Bacteria are inherently resistant to the action of the irradiation method and, in the lag phase or inactive state, will be more resistant. In contrast, the bacteria in the growth phase will be more effective [43-48].

The Chemical Characters of the Irradiated Beef Meat Ingredients Products Types

The chemical characters of the irradiated beef meat ingredients refer to the changes that occur to the chemical constituents and the compositions of the meat ingredients products types due to exposure to the ionizing radiation method and affect the social meat ingredients quality. The Irradiation method can cause both the desirable and the undesirable action on the chemical characteristics of the beef meat ingredients, depending on the dose and the specific compounds in the meat ingredients products types [49-54]. The most significant changes often observed in the irradiated beef meat products is the formation of the free radicals. They become reactive molecules that damage cellular components and cause oxidative stress. Thus, lipid oxidation, which causes off flavors and odors, as well as a decline in the nutritional meat ingredients quality due to the loss of essential fatty acids and other nutrients [121-126]. The irradiation method at lower doses aids lipid oxidation by reducing the levels of peroxides and other reactive species. This procedure affects the meat ingredients protein content of the beef meat ingredients, leading to alterations in the composition of the amino acids, meat ingredients protein structure, and meat digestibility. The changes have potentially positive and negative action, mostly on the meat ingredients nutritional value and affect the social meat ingredients quality, that are contingent upon the particular meat ingredients proteins involved and the dose of radiation used [127-132]. The positive action of the irradiation method includes the fact that the irradiation method can cause the formation of reactive species, such as the free radicals, which can cause the formation of the covalent bonds between the amino acids in the meat ingredients protein molecules [163-170]. The cross linking can change the structure of a meat ingredients protein molecule and make it resistant to enzymatic meat ingredients digestion, which causes a decrease in the meat ingredients protein digestibility [55-60]. The Irradiation method can cause the denaturation of the meat ingredients protein molecules. The Denaturation involves opening the meat ingredients protein structure, which can facilitate the interactions between the amino acids and increase the accessibility of the digestive enzymes to meat ingredients protein molecules,and it can improve the meat ingredients protein digestibility [133-138]. The irradiation method can cause adverse action; namely, the excessive irradiation method can cause a breakdown of or changes in the amino acid compounds in the meat ingredients protein molecules which cause a decrease in the overall amino acid content and consequently decrease the meat ingredients protein digestibility. The electron beam irradiation method at less than 3 kGy did not affect changes in the meat ingredients quality of the smoked duck flesh (the amino acids, the fatty acids, and the volatiles) during the storage [61-66]. The chemical changes, the irradiation method affects the vitamin content of the beef meat ingredients products types, with some vitamins being more sensitive than others. For example, the irradiation method leads to a loss of the vitamin C, while other vitamins, such as the vitamin A and E, are relatively stable. The Irradiation method alter the beef meat ingredients oxidation–reduction ability, accelerating the lipid oxidation, the meat ingredients protein breakdown, and the flavor and the odor changes [67-72]. When combined with certain antioxidants, such as the flavonoids, the irradiation method can help prolong the induction period of the lipid oxidation., storing the irradiated beef meat ingredients at 5–10 C for one week almost did not change the pH, the texture, the total volatile base nitrogen (TVBN), or the microbe number [145-150]. A higher dose of the UV irradiation method increased two thiobarbituric acid (TBA) content, decreased the water holding capacity (WHC), and the decreased the beef meat ingredients color intensity and the tenderness [139-144]. The 2.5 and 5 kGy gamma irradiation method reduced the nitrite content in the chicken sausages and prevented the oxidation when combined with the antioxidants. The titratable acidity and the acid value in the beef meat ingredients can be reduced by the irradiation method [73-78]. The beef meat ingredients contamination may occur at the production, the processing, or the distribution stage, including on the farm, during the transport, in the slaughterhouses or the processing facilities, and in the retail outlets or at the home [151-156].

Conclusion

The Improper handling and the storage of the beef meat ingredients products can increase the risk of the beef meat ingredients contamination. The meat borne diseases outbreaks related to the beef have been reported globally and its effect on the social meat ingredients quality, with the various types of the meat ingredients products types being implicated, including the ground beef meat ingredients products types, the chicken meat ingredients products types, the pork meat ingredients products types, and the processed beef meat ingredients products types.

Conflicts of Interest

The authors declare no conflicts of interest

References

1. AbouElhassan, A. (2017). Prevalence of Mycobacterium Tuberculosis in Imported cattle Offals and its lymph Nodes. Veterinary Medical Journal (Giza), 63(2), 115-122.
2. Saucier, L. (2016). Microbial spoilage, quality and safety within the context of meat sustainability. Meat science, 120,78-84.
3. Shaltout, F. A., Riad, E. M., & Asmaa, A. E. PREVALENCE OF MYCOBACTERIUM SPP. IN CATTLE MEAT AND OFFAL'S SLAUGHTERED IN AND OUT ABATTOIR.
4. Abd Elaziz, O., Hassanin, F., Shaltout, F., & Mohammed,O. (2021). Prevalence of some foodborne parasitic affection in slaughtered animals in local Egyptian abattoir. Benha Veterinary Medical Journal, 41(1), 111-114.
5. Pereira, P. M. D. C. C., & Vicente, A. F. D. R. B. (2013). Meat nutritional composition and nutritive role in the human diet. Meat science, 93(3), 586-592.
6. El-Aziz, A., Mohamed, O., Hassanin, F. S., Shaltout, F. A. E., & Mohammed, O. (2021). Prevalence of some zoonotic parasitic affections in sheep carcasses in a local abattoir in Cairo, Egypt. Benha Veterinary Medical Journal, 41(1), 115-119.
7. Al Shorman, A.A.M.; Shaltout, F.A. and hilat, N (1999): Detection of certain hormone residues in meat marketed in Jordan. Jordan University of Science and Technology, 1st International Conference on Sheep and goat Diseases and Productivity, 23-25 October, 1999.
8. Saleh, E., Shaltout, F., & Abd Elaal, E. (2021). Effect of some organic acids on microbial quality of dressed cattle carcasses in Damietta abattoirs, Egypt. Damanhour Journal of Veterinary Sciences, 5(2), 17-20.
9. Shaltout, F. A. E. (2017). Microbiological evaluation of some heat treated fish products in Egyptian markets. EC Nutrition, 12, 124-132.
10. Edris, A., Hassan, M., Shaltout, F. A., & Elhosseiny, S. (2013). Chemical evaluation of cattle and camel meat. Benha Veterinary Medical Journal, 24(2), 191-197.
11. Edris, A. M., Hassan, M. A., Shaltout, F., & Elhosseiny, S. (2012). Detection of E. coli and Salmonella organisms in cattle and camel meat. Benha veterinary medical journal, 24(2), 198-204.
12. Edris, A. M., Hemmat, M. I., Shaltout, F. A., Elshater, M. A., & Eman, F. M. I. (2012). Study on incipient spoilage of chilled chicken cuts-up. Benha veterinary medical journal, 23(1), 81-86.
13. Edris, A. M., Hemmat, M. I., Shaltout, F. A., Elshater, M. A., & Eman, F. M. I. (2012). Chemical analysis of chicken meat with relation to its quality. Benha veterinary medical Journal, 23(1), 87-92.
14. Borrego-Soto, G., Ortiz-López, R., & Rojas-Martínez, A. (2015). Ionizing radiation-induced DNA injury and damage detection in patients with breast cancer. Genetics and molecular biology, 38, 420-432.
15. Edris, A. M., Shaltout, F. A., & Abd Allah, A. M. (2005). Incidence of Bacillus cereus in some meat products and the effect of cooking on its survival. Zag. Vet. J, 33(2), 118-124.
16. Edris, A. M., Shaltout, F. A., & Arab, W. S. (2005). Bacterial evaluation of quail Meat. Benha Vet. Med. J, 16(1), 1-14.
17. Edris, A. M., Shaltout, F., Salem, G. H., & El-Toukhy, E. I. (2011). Incidence and isolation of Salmonellae from some meat products. Benha University, Faculty of Veterinary Medicine. In Fourth Scientific Conference (pp. 172-179).
18. Shaltout, F. A. E. (2017). Microbiological evaluation of some heat-treated fish products in Egyptian markets. EC Nutrition, 12, 124-132.
19. Edris, A. M., Shaltout, F. A., Salem, G. H., & El-Toukhy, E. I. (2011). Plasmid profile analysis of Salmonellae isolated from some meat products. Benha University, Faculty of Veterinary Medicine. In Fourth Scientific Conference (pp. 194-201).
20. Ragab, A., Edris, A. M., Shaltout, F. A., & Salem, A. M. (2022). Effect of titanium dioxide nanoparticles and thyme essential oil on the quality of the chicken fillet. Benha Veterinary Medical Journal, 41(2), 38-40.
21. Hassan, M. A., Shaltout, F. A., Arfa, M. M., Mansour, A. H., & Saudi, K. R. (2013). Biochemical studies on rabbit meat related to some diseases. Benha Vet. Med. J, 25(1), 88-93.
22. Hassan, M., & Shaltout, F. A. (1997). Occurrence of some food poisoning microorganisms in rabbit carcasses. Alexandria Journal of Veterinary Science (AJVS), 13(1), 55-62.
23. Hassan, M., Shaltout, F. A., & Saqur, N. (2020). Histamine in some fish products. Archives of Animal Husbandry & Dairy Science, 2(1), 1-3.
24. Mkhungo, M. C., Oyedeji, A. B., & Ijabadeniyi, O. A. (2018). Food safety knowledge and microbiological hygiene of households in selected areas of Kwa-Zulu Natal, South Africa. Italian journal of food safety, 7(2).
25. Hassan, M. A., & Shaltout, F. A. (2004). Comparative Study on Storage Stability of Beef, Chicken meat, and Fish at Chilling Temperature. Alex. J. Vet. Science, 20(21), 21-30.
26. Erkmen, O., & Bozoglu, T. F. (2016). Food microbiology, 2 volume set: Principles into practice (Vol. 2). John Wiley & Sons.
27. Hassan, M. A., Shaltout, F. A., Arfa, M. M., Mansour, A. H., & Saudi, K. R. (2013). Biochemical studies on rabbit meat related to some diseases. Benha Vet. Med. J, 25(1), 88-93.
28. Klurfeld, D. M. (2018). What is the role of meat in a healthy diet?. Animal Frontiers, 8(3), 5-10.
29. Hassan, M. A., Shaltout, F. A., Maarouf, A. A., & El-Shafey,W. S. (2014). Psychrotrophic bacteria in frozen fish with special reference to pseudomonas species. Benha Vet. Med. J, 27(1), 78-83.
30. Hassan, M. A., Shaltout, F. A., Arafa, M. M., Mansour, A. H., & Saudi, K. R. (2013). Bacteriological studies on rabbit meat related to some diseases Benha Vet. Med. J, 25(1), 94-99.
31. Hassanin, F. S., Hassan, M. A., Shaltout, F. A., Shawqy, N. A., & Abd-Elhameed, G. A. (2017). Chemical criteria of chicken meat. Benha veterinary medical journal, 33(2), 457-464.
32. Hassanien-faten, S., Hassan, M. A., Shaltout, S., & Elrais-Amina, M. CLOSTRIDIUM PERFRINGENS IN VACUUM PACKAGED MEAT PRODUCTS.
33. Hassanien, F., Shaltout, F. A. E., Fahmey, M. Z., & Elsukkary,H. F. A. (2020). Bacteriological quality guides in local and imported beef and their relation to public health. Benha Veterinary Medical Journal, 39(1), 125-129.
34. Bantawa, K., Rai, K., Subba Limbu, D., & Khanal, H. (2018). Food-borne bacterial pathogens in marketed raw meat of Dharan, eastern Nepal. BMC research notes, 11, 1-5.
35. Hassanin, F. S., Shaltout, F. A., & Afifi, M. E. (2013). Parasitic affections in edible offal. Benha Vet. Med. J, 25(2), 34-39.
36. Hassanin, F. S., Shaltout, F. A., Lamada, H. M., & Abd Allah,E. M. (2011). The effect of preservative (nisin) on the survival of listeria monocytogenes. Benha veterinary medical journal (2011)-special issue, 141-145.
37. Khattab, E., Shaltout, F., & Sabik, I. Benha Veterinary Medical Journal.
38. Saad, S. M., Shaltout, F. A., Farag, A. A., & Mohammed, H.F. (2022). Organophosphorus Residues in Fish in Rural Areas. Journal of Progress in Engineering and Physical Science, 1(1), 27-31.
39. Saif, M., Saad, S., Shaltout, F., Hassanin, F. S., & Zaghloul,(2019). Molecular detection of enterotoxigenic Staphylococcus aureus in ready to eat beef products. Benha Veterinary Medical Journal, 37(1), 7-11.
40. Saif, M., Saad, S., Hassanin, F. S., Shaltout, F., & Zaghloul,M. (2019). Prevalence of methicillin-resistant Staphylococcus aureus in some ready-to-eat meat products. Benha Veterinary Medical Journal, 37(1), 12-15.
41. Abdelmordy, A., Shaltout, F., & Saad, S. M. (2023). Organochlorine Residues in Fish in Rural Areas. Benha Journal of Applied Sciences, 8(5), 331-336.
42. Abdelmordy, A., Shaltout, F., & Saad, S. M. (2023). Organochlorine Residues in Fish in Rural Areas. Benha Journal of Applied Sciences, 8(5), 331-336.
43. Shaltout, F., Hussein, M., & khaled Elsayed, N. (2023). Histological Detection of Unauthorized Herbal and Animal Contents in Some Meat Products. Journal of Advanced Veterinary Research, 13(2), 157-160.
44. Ghanem, A., Shaltout, F., & Heikal, G. I. (2022). Mycological quality of some chicken meat cuts in Gharbiya governorate with special reference to Aspergillus flavus virulent factors. Benha Veterinary medical journal, 42(1), 12-16.
45. Darwish, W., Shaltout, F. A., Salem, R. M., Eldiasty, E. M., & Diab, F. A. (2022). Seasonal Impact on the Prevalence of Yeast Contamination of Chicken Meat Products and Edible Giblets. Journal of Advanced Veterinary Research, 12(5), 641-644.
46. Shaltout, F. A., Barr, A. A. H., & Abdelaziz, M. E. (2022). Pathogenic microorganisms in meat products. Biomedical Journal of Scientific & Technical Research, 41(4), 32836-32843.
47. Farkas, J. (2006). Irradiation for better foods. Trends in food science & technology, 17(4), 148-152.
48. Shaltout, F. A., & Koura, H. A. (2017). Impact of some essential oils on the quality aspect and shelf life of meat. Benha Veterinary Medical Journal, 33(2), 351-364.
49. Mohammed, I. Z. (2020). Bacteriological profile of some raw chicken meat cuts in Ismailia city, Egypt. Benha Veterinary Medical Journal, 39(1), 11-15.
50. Schevey, C. T., Toshkov, S., & Brewer, M. S. (2013). Effect of natural antioxidants, irradiation, and cooking on lipid oxidation in refrigerated, salted ground beef patties. Journal of food science, 78(11), S1793-S1799.
51. Afify, S. A., Shaltout, F., & Mohammed, I. Z. (2020). Detection of E. coli O157 and Salmonella species in some raw chicken meat cuts in Ismailia province, Egypt. Benha Veterinary Medical Journal, 39(1), 101-104.
52. Shaltout, F. A., El-diasty, E. M., & Asmaa-Hassan, M. A. (2019). Hygienic Quality of Ready to Eat Cooked Meat in Restaurants at Cairo Governorate. Journal of Global Biosciences, 8(12), 6627-6641.
53. Shaltout, F. A., Nasief, M. Z., Lotfy, L. M., & Gamil, B. T. Benha Veterinary Medical Journal.
54. Shaltout, F. A. (2019). Poultry Meat. Scholarly Journal of Food and Nutrition, 22, 1-2.
55. Munir, M. T., & Federighi, M. (2020). Control of foodborne biological hazards by ionizing radiations. Foods, 9(7), 878.
56. Shaltout, F.A.(2019): Food Hygiene and Control. Food Science and Nutrition Technology 4(5): 1-2.
57. Arakeeb, S. M., Hassanien, F., Shaltout, F., & Homouda, S. (2019). Natural preservatives in raw chicken meat. Benha Veterinary Medical Journal, 37(1), 41-45.
58. Hazaa, W., Shaltout, F., & El-Shater, M. A. (2019). Prevalence of some chemical hazards in some meat products. Benha Veterinary Medical Journal, 37(1), 32-36.
59. Ahn, D. U., Kim, I. S., & Lee, E. J. (2013). Irradiation and additive combinations on the pathogen reduction and quality of poultry meat. Poultry science, 92(2), 534-545.
60. Hazaa, W., Shaltout, F., & El-Shater, M. (2019). Identification of Some Biological Hazards in Some Meat Products. Benha Veterinary Medical Journal, 37(1), 27-31.
61. Gaafar, R., Hassanin, F. S., Shaltout, F., & Zaghloul, M. (2019). Molecular detection of enterotoxigenic Staphylococcus aureus in some ready to eat meat based sandwiches. Benha Veterinary Medical Journal, 37(1), 22-26.
62. Gaafar, R., Hassanin, F. S., Shaltout, F., & Zaghloul, M. (2019). Hygienic profile of some ready to eat meat product sandwiches sold in Benha city, Qalubiya Governorate, Egypt. Benha Veterinary Medical Journal, 37(1), 16-21.
63. Ehlermann, D. A. E. (1996). Safety of Irradiated Foods.Radiation Physics and Chemistry, 48(4), 529-529.
64. Saad, S. M., Shaltout, F. A., Abou Elroos, N. A., & El-nahas,S. B. (2019). Antimicrobial effect of some essential oils on some pathogenic bacteria in minced meat. Journal of Food Science and Nutrition Research, 2(1), 13-21.
65. Shaltout, F. A., Saad, M., Abo El-Roos, N., & Saber, E. (2019). Incidence of Staphylococci and E. coli in Meat and Some Meat Products. EC Nutrition, 14(6).
66. Nam, K. C., Jo, C., & Ahn, D. U. (2017). Irradiation of meat and meat products. Emerging technologies in meat processing: production, processing and technology, 7-36.
67. Saad, S. M., Hassanin, F. S., Shaltout, F. A., Nassif, M. Z., & Seif, M. Z. (2019). Prevalence of methicillin-resistant Staphylococcus aureus in some ready-to-eat meat products. American Journal of Biomedical Science & Research, 4(6), 460-464.
68. Shaltout, F. (2019). Pollution of Chicken Meat and Its Products by Heavy Metals. Research and Reviews on Healthcare: Open Access Journal, 4(3), 381-3382.
69. Oh, H., Yoon, Y., Yoon, J. W., Oh, S. W., Lee, S., & Lee, H.(2023). Salmonella risk assessment in poultry meat from farm to consumer in Korea. Foods, 12(3), 649.
70. Shaltout, F. A., EL-diasty, E. M., & Mohamed, M. S. (2018). Effects of chitosan on quality attributes fresh meat slices stored at 40C. Benha Veterinary Medical Journal, 35(2), 157-168.
71. Shaltout, F., & Abdel-Aziz, A. (2004). Salmonella enterica serovar Enteritidis in poultry meat and their epidemiology. Veterinary Medical Journal (Giza), 52(3), 429-436.
72. Ham, Y. K., Kim, H. W., Hwang, K. E., Song, D. H., Kim, Y.J., Choi, Y. S., ... & Kim, C. J. (2017). Effects of irradiation source and dose level on quality characteristics of processed meat products. Radiation Physics and Chemistry, 130, 259-264.
73. Hassanzadeh, P., Tajik, H., Rohani, S. M. R., Moradi, M., Hashemi, M., & Aliakbarlu, J. (2017). Effect of functional chitosan coating and gamma irradiation on the shelf-life of chicken meat during refrigerated storage. Radiation physics and chemistry, 141, 103-109.
74. Shaltout, F. A., El-Shorah, H. F., El Zahaby, D. I., & Lotfy, L.M. (2018). Bacteriological profile of chicken meat products.Food Nutr Current Res, 1(3), 83-90.
75. Shaltout, F., El-Shater, M. A., El-Aziz, A., & Mohamed,W. (2015). Bacteriological assessment of street vended meat products sandwiches in Kalyobia Governorate. Benha Veterinary Medical Journal, 28(2), 58-66.
76. Indiarto, R., Pratama, A. W., Sari, T. I., & Theodora, H. C. (2020). Food irradiation technology: A review of the uses and their capabilities. Int. J. Eng. Trends Technol, 68(12), 91-98.
77. Fahim, H. M. (2019). Evaluate antibiotic residues in beef and effect of cooking and freezing on it. Benha Veterinary Medical Journal, 36(2), 109-116.
78. Indiarto, R., & Qonit, M. A. H. (2020). A review of irradiation technologies on food and agricultural products. Int. J. Sci. Technol. Res, 9(1), 4411-4414.
79. Shaltout, F. A., Zakaria, I. M., & Nabil, M. E. (2018). Incidence of Some Anaerobic Bacteria Isolated from Chicken Meat Products with Special Reference to Clostridium perfringens. Nutrition and Food Toxicology, 2(5), 429-438.
80. Arvanitoyannis, I. S. (2010). Consumer behavior toward irradiated food.
81. Shaltout, F. A., Maarouf, A. A., & Elkhouly, M. E. (2017). Bacteriological Evaluation of Frozen Sausage. Nutrition and Food Toxicology, 1(2017), 174-185.
82. Fajardo-Guerrero, M., Rojas-Quintero, C., Chamorro-Tobar, I., Zambrano, C., Sampedro, F., & Carrascal-Camacho, A.K. (2020). Exposure assessment of Salmonella spp. in fresh pork meat from two abattoirs in Colombia. Food Science and Technology International, 26(1), 21-27.
83. Shaltout, F. A., El-Toukhy, E. I., & Abd El-Hai, M. M. (2019). Molecular Diagnosis of Salmonellae in Frozen Meat and Some Meat Products. Nutrition and Food Technology Open Access, 5(1), 1-6.
84. Shaltout, F. A., Ali, A. M., & Rashad, S. M. (2016). Bacterial Contamination of Fast Foods. Benha Journal of Applied Sciences (BJAS), 1(2), 45-51.
85. Singh, R., & Singh, A. (2019). Food irradiation: An establishedfood processing technology for food safety and security. Def.Life Sci. J, 4(4), 206-213.
86. Shaltout, F. A., Eltanani, J., & Elmelegy, A. S. (2015). Microbiological status of meat and chicken received to University student hostel. Benha Veterinary Medical Journal, 29(2), 187-192.
87. Yeh, Y., De Moura, F. H., Van Den Broek, K., & De Mello,S. (2018). Effect of ultraviolet light, organic acids, and bacteriophage on Salmonella populations in ground beef. Meat science, 139, 44-48.
88. Saad, S. M., Edris, A. M., Shaltout, F. A., & Edris, S. (2012). Isolation and identification of salmonellae and E. coli from meat and poultry cuts by using A. multiplex PCR. Benha Vet. Med. J. special, (16-26).
89. Saad, S. M., & Shaltout, F. A. (1998). Mycological evaluation of camel carcasses at Kalyobia abattoirs.
90. Rastogi, R. P., Richa, N., Kumar, A., Tyagi, M. B., & Sinha,R. P. (2010). Molecular mechanisms of ultraviolet radiation�induced DNA damage and repair. Journal of nucleic acids, 2010(1), 592980.
91. Saad, S. M., Shaltout, F. A., Abou Elroos, N. A., & El-nahas,S. B. (2019). Antimicrobial effect of some essential oils on some pathogenic bacteria in minced meat. Journal of Food Science and Nutrition Research, 2(1), 13-21.
92. Saad, S. M., Hassanin, F. S., Shaltout, F. A., Nassif, M. Z., & Seif, M. Z. (2019). Prevalence of methicillin-resistant Staphylococcus aureus in some ready-to-eat meat products. American Journal of Biomedical Science & Research, 4(6), 460-464.
93. Gómez, I., Janardhanan, R., Ibañez, F. C., & Beriain,M. J. (2020). The effects of processing and preservation technologies on meat quality: Sensory and nutritional aspects. Foods, 9(10), 1416. Shaltout, F. A., Saad, M., Abo El-Roos, N., & Saber, E. (2019). Incidence of Staphylococci and E. coli in Meat and Some Meat Products. EC Nutrition, 14(6).
94. Shaltout, F. A., Riad, E. M., TES, A., & AbouElhassan, A. (2017). Studying the Effect of Gamma Irradiation on Bovine Offal's Infected with Mycobacterium tuberculosis Bovine Type. Journal of Food Biotechnology Research, 1(6), 1-5.
95. Shahi, S., Khorvash, R., Goli, M., Ranjbaran, S. M., Najarian, A., & Mohammadi Nafchi, A. (2021). Review of proposed different irradiation methods to inactivate food�processing viruses and microorganisms. Food science & nutrition, 9(10), 5883-5896.
96. Shaltout, F. A., Zakaria, I. M., & Nabil, M. E. (2018). Incidence of Some Anaerobic Bacteria Isolated from Chicken Meat Products with Special Reference to Clostridium perfringens. Nutrition and Food Toxicology, 2(5), 429-438.
97. Faheim, A. S., Mohamed, A. H., & Fatin, S. H. (2004). Thermal inactivation of enterohaemorrhagic escherichia coli o157: h7 and its senstivity to nisin and lactic acid cultures. 1rst Ann Confr FVM Moshtohor.
98. Food and Drug Administration, HHS. (2012). Irradiation in the production, processing, and handling of food. Final rule. Federal register, 77(112), 34212-34215.
99. Aziz, S., Mahmoud, E. D., El-mesalamy, M., & El-shaer,M. (2014). Study on fungal contamination of some chicken meat products with special reference to the use of PCR for its identification. Veterinary Medical Journal (Giza), 60(2), 1-22.
100. Bintsis, T. (2017). Department of International Trade. TEI of West Macedonia, Kastoria, Greece,“Foodborne pathogens,” AIMS Microbiology, 3(3), 529-563.
101. Shaltout, F. A. (2002). Microbiological aspects of semi-cooked chicken meat products. Benha Vet. Med. J, 13(2), 15-26.
102. Shaltout, F. A., & Koura, H. A. (2017). Impact of some essential oils on the quality aspect and shelf life of meat. Benha Veterinary Medical Journal, 33(2), 351-364.
103. Park, J. G., Yoon, Y., Park, J. N., Han, I. J., Song, B. S., Kim,J. H., ... & Lee, J. W. (2010). Effects of gamma irradiation and electron beam irradiation on quality, sensory, and bacterial populations in beef sausage patties. Meat science, 85(2), 368-372.
104. Shaltout, F. A. E., Farouk, M., Ibrahim, H. A., & Afifi, M. E. (2017). Incidence of Coliform and Staphylococcus aureus in ready to eat fast foods. Benha Veterinary Medical Journal, 32(1), 13-17.
105. Shaltout, F. A., Zakaria, I. M., & Nabil, M. E. (2017). Detection and typing of Clostridium perfringens in some retail chicken meat products. Benha Veterinary Medical Journal, 33(2), 283-291.
106. Maherani, B., Hossain, F., Criado, P., Ben-Fadhel, Y., Salmieri, S., & Lacroix, M. (2016). World market development and consumer acceptance of irradiation technology. Foods, 5(4), 79.
107. Shaltout, F. A. M. (1992). Studies on mycotoxins in meat and meat by-products.
108. Shaltout, F. A. M. (1996). Mycological and Mycotoxicological profile of Some Meat products.
109. Amiri, A., Zandi, H., & Khosravi, H. M. (2019). Effect of electron beam irradiation on survival of Escherichia coli O157: H7 and Salmonella enterica serovar thyphimurium in minced camel meat during refrigerated storage. Journal of food quality and hazards control.
110. Shaltout, F. A. (1998). Proteolytic Psychrotrophes in Some Meat products. Alex. Vet. Med. J, 14(2), 97-107.
111. da Vinha, A. C. M. F. (2022). Overview of irradiation: Advantages to foods of plant origin. South Florida Journal of Health, 3(3), 248-262.
112. Shaltout, F. A. (1999). Anaerobic Bacteria in Vacuum Packed Meat Products. Benha Vet. Med. J, 10(1), 1-10.
113. Song, B. S., Lee, Y., Park, J. H., Kim, J. K., Park, H. Y., Kim,D. H., ... & Kang, I. J. (2018). Toxicological and radiological safety of chicken meat irradiated with 7.5 MeV X-rays. Radiation Physics and Chemistry, 144, 211-217.
114. Shaltout, F. A. (2000). PROTOZOAL F OODBORNE PATHOGENS IN SOME MEAT PRODCUTS. AssiutVeterinary Medical Journal, 42(84), 54-59.
115. Shaltout, F. A. (2001). Quality evaluation of sheep carcasses slaughtered at Kalyobia abattoirs. Assiut Veterinary Medical Journal, 46(91), 150-159.
116. D'Souza, C., Apaolaza, V., Hartmann, P., Brouwer, A. R., & Nguyen, N. (2021). Consumer acceptance of irradiated foodand information disclosure–A retail imperative. Journal of retailing and consumer services, 63, 102699.
117. Shaltout, F. A. (2002). Microbiological aspects of semi-cooked chicken meat products. Benha Vet. Med. J, 13(2), 15-26.
118. Lianou, A., Panagou, E. Z., & Nychas, G. J. E. (2023). Meat safety—I foodborne pathogens and other biological issues. In Lawrie's meat science (pp. 549-590). Woodhead Publishing.
119. Shaltout, F. A. (2003, April). Yersinia Enterocolitica in some meat products and fish marketed at Benha city. In The Third international conference Mansoura (Vol. 1, pp. 29-30).
120. Fahim, A. S. (2020). Microbiological Quality of Chicken Carcasses at Modern Poultry Plant. J. Nutrition and Food Processing, 3(1).
121. Morrison, R. M. (1990). Economics of food irradiation: Comparison between electron accelerators and cobalt-60. International Journal of Radiation Applications and Instrumentation. Part C. Radiation Physics and Chemistry, 35(4-6), 673-679.
122. Shaltout, F., & Abdel-Aziz, A. (2004). Salmonella enterica serovar Enteritidis in poultry meat and their epidemiology. Veterinary Medical Journal (Giza), 52(3), 429-436.
123. Lima, F., Vieira, K., Santos, M., & de Souza, P. M. (2018). Effects of radiation technologies on food nutritional quality. Descriptive food science, 1(17), 10-5772.
124. Shaltout, F. A., & Abdel Aziz, A. M. (2004). Escherichia coli strains in slaughtered animals and their public health importence. J. Egypt. Vet. Med. Association, 64(2), 7-21.
125. Shaltout, F. A., Amin, R. A., Nassif, M. Z., & Abd-Elwahab,S. A. (2014). Detection of aflatoxins in some meat products.Benha Vet Med J, 27(2), 368-374.
126. Marín, C., Cerdà-Cuéllar, M., González-Bodi, S., Lorenzo-Rebenaque, L., & Vega, S. (2022). Research Note: Persistent Salmonella problems in slaughterhouses related to clones linked to poultry companies. Poultry science, 101(8), 101968.
127. Shaltout, F. A., & Afify, J. R. EM and Abo Elhasan, Asmaa, A.(2012): Improvement of microbiological status of oriental sausage. Journal of Egyptian Veterinary Medical Association, 72(2), 157-167.
128. Castell-Perez, M. E., & Moreira, R. G. (2020). Irradiation and consumers acceptance. Innovative food processing technologies, 122.
129. Shaltout, F. A. (2023). Chemical analytical studies on rabbit meat and liver. Benha Veterinary Medical Journal (Egypt), 7(2).
130. Chun, H. H., Kim, J. Y., Lee, B. D., Yu, D. J., & Song, K.(2010). Effect of UV-C irradiation on the inactivation of inoculated pathogens and quality of chicken breasts during storage. Food Control, 21(3), 276-280.
131. Shaltout, F. A., & Edris, A. M. (1999). Contamination of shawerma with pathogenic yeasts. Assiut Veterinary Medical Journal, 41(81), 170-176.
132. Shaltout, F. A., Eldiasty, E., & Mohamed, M. S. (2014, June). Incidence of lipolytic and proteolytic fungi in some chicken meat products and their public health significance. In Animal Health Research Institute: First International Conference on Food Safety and Technology (pp. 19-23).
133. Ehlermann, D. A. (2016). Particular applications of food irradiation: Meat, fish and others. Radiation Physics and Chemistry, 129, 53-57.
134. Shaltout, F. A., El-diasty, E. M., Salem, R. M., & Hassan,A. M. (2016). Mycological quality of chicken carcasses and extending shelf-life by using preservatives at refrigerated storage. Veterinary Medical Journal–Giza, 62(3), 1-10.
135. Diab, F. (2016). Mycological evaluation of some ready to eat meat products with special reference to molecular characterization. Veterinary Medical Journal (Giza), 62(3), 9-14.
136. Sedeh, F. M., Arbabi, K., Fatolahi, H., & Abhari, M. (2007). Using gamma irradiation and low temperature on microbial decontamination of red meat in Iran. Indian journal of microbiology, 47, 72-76.
137. Shaltout, F., El-Shater, M. A., El-Aziz, A., & Mohamed,W. (2015). Bacteriological assessment of street vended meat products sandwiches in Kalyobia Governorate. Benha Veterinary Medical Journal, 28(2), 58-66.
138. Madoroba, E., Magwedere, K., Chaora, N. S., Matle, I., Muchadeyi, F., Mathole, M. A., & Pierneef, R. (2021). Microbial communities of meat and meat products: An exploratory analysis of the product quality and safety at selected enterprises in South Africa. Microorganisms, 9(3), 507.
139. SHEWAIL, A., SHALTOUT, F., & GERGES, T. (2018).Impact of some organic acids and their salts on microbial quality and shelf life of beef. Assiut veterinary medical journal, 64(159), 164-177.
140. Shaltout, F. A., Ghoneim, A. M., Essmail, M. E., & Yousseif,A. (2001). Studies on aflatoxin B1 residues in rabbits and their pathological effects. J. Egypt. Vet. Med. Association, 61(2), 85-103.
141. Shaltout, F. A., & Hanan, M. T. El–Laewndy,(2003): Heavy metal residues in Shawerma. Beni-Sueif Vet. Med. J, 12(1), 213-224.
142. Monteiro, M. L. G., Marsico, E. T., Mano, S. B., Teixeira,C. E., Canto, A. C. V. D. C. S., de Carvalho Vital, H., & Conteâ?Júnior, C. A. (2013). Influence of good manufacturing practices on the shelf life of refrigerated fillets of tilapia (Oreochromis niloticus) packed in modified atmosphere and gammaâ?irradiated. Food Science & Nutrition, 1(4), 298-306.
143. Shaltout, F. A., & Hashim, M. F. (2002). Histamine in salted, Smoked and Canned Fish products. Benha Vet. Med. J, 13(1), 1-11.
144. Fahim, S. A., Mohammed, H. F., & Saber, E. N. (2015). Detection of some heavy metals in fish (Tilapia nilotica and Clarias lazera) at Menofia governorate. Benha Veterinary Medical Journal, 29(1), 124-128.
145. Shaltout, F. A., & Ibrahim, H. M. (1997). Quality evaluation of luncheon and Alexandrian sausage. Benha Vet. Med. J, 10(1), 1-10.
146. Farkas, J., & Mohácsi-Farkas, C. (2011). History and future of food irradiation. Trends in Food Science & Technology, 22(2-3), 121-126.
147. Shaltout, F. A., Marionette, Z. N., & Shakran, A. M. (2014).Quality of battered and breaded chicken meat products.
148. Shaltout, F. A., Amani, M. S., Mahmoud, A. H., & Abd Elraheem, K. A. (2013). Bacterial aspect of cooked meat and edible offal at street vendors level. J. Benha vet. Med, 24(1), 320-328.
149. Reygaert, W. C. (2018). An overview of the antimicrobial resistance mechanisms of bacteria. AIMS microbiology, 4(3), 482.
150. Shaltout, F. A., & Salem, R. M. T. (2000). Moulds, aflatoxin B1 and ochratoxin A in forzen livers and meat products.
151. Al-Tarazi, Y., Al-Zamil, A., Shaltout, F., & Abdel-Samei, H. (2003). Sanitary status of raw cow milk marketed in northern Jordan. Assiut Veterinary Medical Journal, 49(96), 180-194.
152. Bonomo, L. (2006). A Critical Analysis Risk Assessment: Food Irradiation: Pro or Con?. ESSAI, 4(1), 8.
153. Shaltout, F. A., Zakaria, I. M., & Nabil, M. E. (2018). Incidence of Some Anaerobic Bacteria Isolated from Chicken Meat Products with Special Reference to Clostridium perfringens. Nutrition and Food Toxicology, 2(5), 429-438.
154. Gunes, G., & Tekin, M. D. (2006). Consumer awareness and acceptance of irradiated foods: Results of a survey conducted on Turkish consumers. LWT-Food Science and Technology, 39(4), 444-448.
155. Shaltout, F. A., Eldiasty, E., & Mohamed, M. S. (2014, June). Incidence of lipolytic and proteolytic fungi in some chicken meat products and their public health significance. In Animal Health Research Institute: First International Conference on Food Safety and Technology (pp. 19-23).
156. Putri, M. S., & Susanna, D. (2021). Food safety knowledge, attitudes, and practices of food handlers at kitchen premises in the Port ‘X’area, North Jakarta, Indonesia 2018. Italian Journal of Food Safety, 10(4).
157. Shaltout, F. A., El-diasty, E. M., Salem, R. M., & Hassan,A. M. (2016). Mycological quality of chicken carcasses and extending shelf-life by using preservatives at refrigerated storage. Veterinary Medical Journal–Giza, 62(3), 1-10.
158. Shaltout, F. A., Salem, R. M., El-Diasty, E. M., & Hassan, W.I. M. (2019). Effect of Lemon fruits and turmeric extracts on fungal pathogens in refrigerated chicken fillet meat. Global Veterinaria, 21(3), 156-160.
159. Aziz, S., Mahmoud, E. D., El-mesalamy, M., & El-shaer,M. (2014). Study on fungal contamination of some chicken meat products with special reference to the use of PCR for its identification. Veterinary Medical Journal (Giza), 60(2), 1-22.
160. Diab, F. (2016). Mycological evaluation of some ready to eat meat products with special reference to molecular characterization. Veterinary Medical Journal (Giza), 62(3), 9-14.
161. Otoo, E. A., Ocloo, F. C., & Appiah, V. (2022). Effect of gamma irradiation on shelf life of smoked guinea fowl (Numida meleagris) meat stored at refrigeration temperature. Radiation Physics and Chemistry, 194, 110041.
162. Fahim, A. S., Ahmed, A. A., & Eman, M. K. Heavy Metal Residues in chicken cuts up and processed chicken meat products.
163. Shaltout, F. A., Lamada, H. M., & Edris, E. A. (2020)Bacteriological examination of some ready to eat meat and chicken meals.
164. Shaltout, F. (2020). Prevalence of some food poisoning bacteria in semi cooked chicken meat products at Kaliobyia governorate with using of recent Vitek 2 compact and PCR techniques. Benha Veterinary Medical Journal, 38(2), 88-92.
165. EFSA Panel on Biological Hazards (BIOHAZ). (2011). Scientific Opinion on the efficacy and microbiological safety of irradiation of food. EFSA Journal, 9(4), 2103.
166. Sobhy, A., & Shaltout, F. (2020). Detection of some food poisoning bacteria in some semi cooked chicken meat products marketed at Kaliobyia governorate. Benha Veterinary MedicalJournal, 38(2), 93-96.
167. Shaltout, F. A. (2024). Abattoir and Bovine Tuberculosis as A Reemerging Foodborne Diseas. Clinical Medical Reviews and Report, 6(1), 1-7.
168. Shaltout, F. A. (2023). Viruses in Beef, Mutton, Chevon, Venison, Fish and Poultry Meat Products. Mathews Journal of Veterinary Science, 7(5), 1-12.
169. Yemmireddy, V., Adhikari, A., & Moreira, J. (2022). Effect of ultraviolet light treatment on microbiological safety and quality of fresh produce: An overview. Frontiers in Nutrition, 9, 871243.