Food Control Department, Faculty of Veterinary Medicine, Benha university, Egypt

*Corresponding author: Fahim Shaltout, Department of Food Control, Faculty of Veterinary Medicine, Benha University, Egypt, Tel: 00201006576059, ORCID: 0000-0002-8969-2677; E-mail: [email protected].

Received Date: November 21, 2023

Published Date: December 11, 2023

Citation: Shaltout FA. (2023). Viruses in Beef, Mutton, Chevon, Venison, Fish and Poultry Meat Products. Mathews J Vet Sci. 7(5):32.

Copyrights: Shaltout FA. © (2023).

ABSTRACT

Beef means meat of cattle, mutton means meat of sheep, chevon means meat of flesh of the goat used as food, venison means meat of dear, fish means meat of fish and shellfish, poultry means chicken, duck, geese, turkey, pigeon and rabbit. Beef, mutton, chevon, venison, fish and poultry meat act as a main sources of animal protein, in recent decades, viruses have been increasingly known as important causes of foodborne diseases mostly due to the improved methods of diagnosis and investigation of viruses. Viruses transmission through consumption of infected beef, mutton, chevon, venison, fish and poultry meat products or contact with contaminated beef, mutton, chevon, venison, fish and poultry meat products and water is now well known. The viruses most frequently involved in foodborne infections are public noroviruses, hepatitis A virus, human rotavirus, and hepatitis E virus. Beef, mutton, chevon, venison, fish and poultry meat act as major sources of animal protein, NoV and RV infections are common cause of acute human gastroenteritis, while hepatitis A virus and hepatitis E virus cause human hepatitis worldwide. Most of the cases remain unreported due to subclinical cases.

Keywords: Virus, Beef, Mutton, Chevon, Venison, Fish, Poultry Meat Products.

INTRODUCTION

Beef, mutton, chevon, venison, fish and poultry meat act as a main sources of animal protein, Foodborne viruses are generally very infectious and their spreading are rapidly from one individual to the next, although several exceptions are exist as hepatitis E virus. The most of foodborne viruses outbreaks were linked with the infected food handlers, as hepatitis A virus are mainly transmitted between humans [1-8]. In contrast hepatitis E virus has been identified as an important disease. Beef, mutton, chevon, venison, fish and poultry meat can potentially be contaminated throughout the whole food product chain and sources of contaminations can include equipment, other contaminated food and Beef, mutton, chevon, venison, fish and poultry meat or meat products, originating from infected animals and water [9-17].

Beef, mutton, chevon, venison, fish and poultry meat act as a main sources of animal protein, and shellfish are the major food categories involved in foodborne of viral gastroenteritis origin [18-26]. However, risky Beef, mutton, chevon, venison, fish and poultry meat are considered particularly those that are intended for direct consumption or that are not properly heat treated before consumption [2,3,11,27,28-32].

Objective of this this study is to throw a light on virus contamination of animal protein and its public health importance.

Investigation of viruses in Beef, mutton, chevon, venison, fish and poultry meat products [2,3,10,11,33-35].

Polymerase Chain Reaction method for Hepatitis A virus investigation

PCR method, polymerase chain reaction method, is a mean for amplification of a region of DNA whose arrangement is known or lies between two portions of known arrangement.

Before PCR, DNA of interest could be amplified by over-expression in cells and this with limited yield.

 Components

• DNA template
• Primers
• Enzyme
• dNTPs
• Mg2+
• Buffers1- DNA template

1. DNA template

• DNA containing region to be arrangement
• Size of target DNA to be amplified: up to 3 Kb

1. Primers

• Two sets of primers
• Generally 20-30 nucleotides long
• Synthetically produced complimentary to the 3’ ends of target DNA not complimentary to each other Primers (• Not containing inverted repeat arrangement to avoid formation of internal structures
• 40-60% GC content preferred for better annealing
• Tm of primers can be calculated to determine annealing T0
• Tm=.41(%G+C) + 16.6log(J+) + 81.5 where J+ is the concentration of monovalent ions

1. Enzyme

• Usually Taq Polymerase or anyone of the natural or Recombinant thermostable polymerases.
• Stable at T0 up to 950 C
• High processivity
• Taq Pol has 5’-3’ exo only, no proofreading

The PCR Cycle Comprised of 3 steps: -

1. Denaturation of DNA at 95 C
2. Primer hybridization (annealing) at 40-50 C
3. DNA synthesis (Primer extension) at 72 c72

RT-PCR method

• Reverse Transcriptase PCR
• Uses RNA as the initial template
• RNA-directed DNA polymerase (rTh)
• Yields ds cDNA

Investigation of amplification products

• Gel electrophoresis
• Sequencing of amplified fragment
• Southern blot

Advantages

• Automated, fast, reliable (reproducible) results
• Contained: (less chances of contamination)
• High output
• Sensitive
• Broad uses
• Defined, easy to follow protocols

ELISA method for Food Borne Viruses investigation:

ELISA method is a biochemical method used mainly in immunology to detect the presence or absence of an antibody or an antigen in a beef, mutton, chevon, venison, and fish and poultry meat samples.

The method is divided into

1. Competitive ELISA method.
2. Sandwich ELISA method or direct ELISA method.
3. Indirect ELISA method.

Competitive ELIZA method

• The labeled antigen competes for primary antibody binding places with the beef, mutton, chevon, venison, and fish and poultry meat samples antigen. The more antigen in the beef, mutton, chevon, venison, fish and poultry meat samples, the less labelled antigen is retained in the well and the weaker the signal.

Sandwich ELISA

• The ELISA plate is coated with Antibody to detect specific antigen. Prepare a surface to which a known quantity of capture antibody is bound.
• Block any nonspecific binding sites on the surface
• Apply the antigen-containing sample to the plate. Wash the plate, so the unbound antigen is removed. Apply enzyme linked primary antibodies as investigation antibodies which also bind specifically to the antigen. Wash the plate, so the the unbound antibody enzyme conjugates are removed.
• Apply a chemical which is converted by the enzyme into a coloured product.
• Detect the absorbency of the plate wells to investigate the presence and quantity of antigen

Indirect ELISA

• The protein antigen to be tested is added to each well of ELISA plate, where it is given time to adhere to the plastic by charge interactions.
• A solution of non-reacting protein is added to block any plastic surface in the well that remains uncoated by the protein antigen

Then the serum is added, which contains a mixture of the serum antibodies, of unknown concentration, some of which may bind specifically to the test antigen that is coating the well. Afterwards, a secondary antibody is added, which will bind to the antibody bound to the test antigen in the well. This secondary antibody often has an enzyme attached to it.

A substrate for this enzyme is then added. This substrate changes colour upon reaction with the enzyme. The colour change shows that secondary antibody has bound to primary antibody, which strongly implies that the donor has had an immune reaction to the test antigen. The higher the concentration of the primary antibody that was presents in the serum, the stronger the colour change. Often a spectrometer is used to give quantitative values for colour strength

DISCUSSION

Beef, mutton, chevon, venison, fish and poultry meat act as a main sources of animal protein. Viruses are transmitted through foods in the form of extremely small particles, they ranging in size nearly from twenty five nanometers to less than one hundred nanometers in diameter [2,11,35-41]. Virus structure is mainly nucleic acid core with a protein coat. A few have an additional, lipid-containing envelope [19-21,42-46]. The particles are roughly spherical in shape and are totally inert, in the sense that they cannot carry out any of what are commonly regarded as life processes [2,10,34,47-51].

Beef, mutton, chevon, venison, fish and poultry meat act as a main source of animal protein, viruses are of concern to health because of their ability to produce infections, some of which result in disease [19-21,52-56]. They do this depend up on a very selective basis. Viruses that infect public tend not to be capable of infecting other species, with the exception of our closest evolutionary relatives [12,57-63]. Viruses that infect other animal species tend not to be infectious for humans [64-67]. The exceptions, viruses that are occasionally transmitted from Beef, mutton, chevon, venison, fish and poultry meat act as a main sources of animal protein, to man, are not known to be transmitted through Beef, mutton, chevon, venison, fish and poultry meat and meat products [10,12,68-74]. In addition to their species specificity, viruses show a distinct individual preference for infecting certain tissues or organs of the host’s body [20,21,57,58,75-79]. This tissue specificity determines which cells of the host’s body become infected and what symptoms are likely to disease result from virus infection. Whether or not they cause disease, virus infections tend to be self-limiting [4,19,58,81-84].

Beef, mutton, chevon, venison, fish and poultry meat act as a main sources of animal protein, The body’s immune processes ordinarily suppress a virus infection after some period of time, so the presence of viruses as obligate parasites depend up on their ability to pass from one host to another host. Viruses that infect humans are principally transmitted directly from person to person, either by actual touching or by aerosols over short distances. However, they are also capable of being transmitted indirectly through food and water, as well as a few other means [1,12,19,58,85-89].

Beef, mutton, chevon, venison, fish and poultry meat act as a main sources of animal protein, Virus contamination of foods has been categorized as primary or secondary, depending upon whether the viruses are present in the beef, mutton, chevon, venison, fish and poultry at the time of slaughter. In the case of Beef, mutton, chevon, venison, fish and poultry meat and meat products [4,9,12,69,90-95, the viruses that are already present at the time of slaughter are of little concern to public health. Instead, the outbreaks recorded indicated that what problems were lied in beef, mutton, chevon, venison, fish and poultry meat contamination, usually mishandling of Beef, mutton, chevon, venison, fish and poultry meat by a person with an gut virus infection [18,57,58,96-100]. public gut viruses in sewage have also contaminated Beef, mutton, chevon, venison, fish and poultry meat and meat products; but neither insects nor rodents are known to have served as vectors in secondary contamination of Beef, mutton, chevon, venison, fish and poultry meat, despite the obvious possibility that they might do so [3,11,27,101-105].

Contamination of Beef, mutton, chevon, venison, fish and poultry meat act as a main sources of animal protein does not guarantee that a consumer infection will result (nor, for that matter, do most virus infections result in overt disease). Virus that has been introduced into Beef, mutton, chevon, venison, fish and poultry meat cannot possibly multiply, but may be inactivated (deprived of its infectivity) before the Beef, mutton, chevon, venison, fish and poultry meat are eaten [58,106-110]. This can come about in a number of ways, the one of most practical significance being thermal processing or cooking [33,111-116]. The times and temperatures required for virus inactivation in Beef, mutton, chevon, venison, fish and poultry meat cannot be specified precisely [2,10,34,117-122].

Beef, mutton, chevon, venison, fish and poultry meat act as a main sources of animal protein, Viruses in a rare steak probably are no threat to public health because viruses within the muscle are likely to be of animal origin and therefore not infectious for the consumer [123-127]. Viruses in ground beef, however, may be of human origin: the heat stability of viral contaminant varies with the fat content of the ground beef, but complete inactivation can apparently be assured by cooking the Beef, mutton, chevon, venison, fish and poultry meat until all pink colour disappears from the center [57,58,128-133]. Virus on the surface of Beef, mutton, chevon, venison, fish and poultry meat can probably be inactivated by ultraviolet light, and ionizing radiation can inactivate virus in subsurface locations [134-138]. Although the coat proteins of some viruses are apparently biodegradable, microbial decomposition of Beef, mutton, chevon, venison, fish and poultry meat through prolonged storage evidently has little effect upon the virus [2,35,139-143].

Beef, mutton, chevon, venison, fish and poultry meat act as a main sources of animal protein, There is one important exception to some of the above generalizations that should be mentioned [10,34,144-149] the virus of foot and mouth disease, which is no direct threat to human health but has great economic significance, is chemically degraded in voluntary muscle by the acid of rigor mortis but is protected from this, and withstands a great deal of heat, in lymph nodes, bone marrow, and large blood clots [19,21,57,58].

Beef, mutton, chevon, venison, fish and poultry meat act as a main sources of animal protein, Many kinds of viruses in Beef, mutton, chevon, venison, fish and poultry meat can be detected on the basis of their ability to produce infections in cell cultures. The absolutely necessary steps in the investigation process are to make a fluid suspension of the sample and inoculate it into a culture of susceptible cells; however, in practice, several additional steps are usually required. Detection of viruses that are of significance to public health, but no type of cell culture is known to be susceptible to the virus of hepatitis A or to some of the viral gastroenteritis agents. The methods that are available are used, despite their cost and complexity, because they are not valid indicators, the presence of which would indicate the virus contamination of beef, mutton, chevon, venison, fish and poultry meat had occurred [12,19,21,57].

Plant or market samples of Beef, mutton, chevon, venison, fish and poultry meat and meat products have been tested for viral contaminants. Ground beef has attracted a great attention, human viruses were detected in market Beef, mutton, chevon, venison, fish and poultry meat and meat products, and Hepatitis has shown that viral contamination of ground beef can be a threat to public health. Gut virus infections are common in slaughter animals. Viruses were also found in some by-products, but the viruses apparently were not infectious for human, and none were found in market Beef, mutton, chevon, venison, fish and poultry meat and meat products [3,4,11,68].

human viral diseases associated with Beef, mutton, chevon, venison, fish and poultry meat have included only hepatitis A, a lingering, debilitating disease that is very specific for human and is transmitted by a fecal-oral cycle. Other human gut viruses might well be transmitted through Beef, mutton, chevon, venison, and fish and poultry meat in the same way on occasion, as is beginning to be observed with other foods. They are not transmitted between humans and animals and that, where this could be determined, all of the events of contamination that led to outbreaks took place in Beef, mutton, chevon, venison, fish and poultry meat and meat products service or retail establishments [2,10,34,35].

Infected butcher contaminated steak tartare (seasoned raw ground beef) in such a way that consumers became ill with heptatitis A., contaminated Beef, mutton, chevon, venison, fish and poultry meat and meat products cause more consumer illnesses, a cafeteria, contaminated roast meat during boning and slicing sufficiently to cause illness in students and faculty. In each of these instances, the virus that contaminated the Beef, mutton, chevon, venison, fish and poultry meat and meat products originated in the human gut: contamination was either direct, or indirect by way of wastewater [3,4,11,49,68].

CONCLUSION

Beef, mutton, chevon, venison, fish and poultry meat -associated viral disease reveals that are not transmitted to consumers causative beef, mutton, chevon, venison, fish and poultry meat. However, viruses that originate in the human gut are as likely to contaminate Beef, mutton, chevon, venison, fish and poultry meat as other foods and, if not inactivated before the Beef, mutton, chevon, venison, fish and poultry meat is eaten, may cause infections in consumers. Recorded incidents have resulted from mishandling Beef, mutton, chevon, venison, fish and poultry meat in food service or retailing, rather than in slaughtering or processing. Viral contamination of Beef, mutton, chevon, venison, fish and poultry meat can be avoided by the same precautions in sanitary Beef, mutton, chevon, venison, fish and poultry meat and meat products handling that are applicable to any other foods. From the standpoint of public health, the viral hazards associated with Beef, mutton, chevon, venison, fish and poultry meat is significant, but by no means as severe as those of botulism or salmonellosis.

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70. Shaltout FA, El-diasty EM, Asmaa-Hassan MA. (2020). Hygienic Quality of Ready to Eat Cooked Meat in Restaurants at Cairo. Journal of Global Biosciences. 8(12):6627-6641.
71. Shaltout FA, Nasief MN, Lotfy LM, Gamil BT. (2019 a). Microbiological status of chicken cuts and its products. Benha Vet Med J. 37(2019):57-63.
72. Shaltout FA. (2019). Poultry Meat. Scho J Food & Nutr. 2(2):1-2.
73. Shaltout FA. (2019). Food Hygiene and Control. Food Sci Nutr Technol. 4(5):1-2.
74. Hassanin FS, Shaltout FA, Homouda SN, Arakeeb SM. (2019 b). Natural preservatives in raw chicken meat. Benha Vet Med J. 37(1):41-45.
75. Lopman BA, van Duynhoven Y, Hanon FX, Reacher M, Koopmans M, Brown D. (2002). Consortium on food-borne viruses in Europe: laboratory capability in Europe for food-borne viruses. Euro Surveill. 7(4):61-65.
76. Hazaa WMA, Shaltout FA, El-Shater MAH. (2019). Prevalence of some chemical hazards in some meat products. Benha Vet Med J. 37(1):32-36.
77. Hazaa W, Shaltout FA, El-Shater M. (2019). Identification of Some Biological Hazards in Some Meat Products. Benha Vet Med J. 37(2):27-31.
78. Gaafar R, Hassanin FS, Shaltout FA, Zaghloul M. (2019). Molecular detection of enterotoxigenic Staphylococcus aureus in some ready to eat meat-based sandwiches. Benha Vet Med J. 37(2):22-26.
79. Gaafar R, Hassanin FS, Shaltout FA, Zaghloul M. (2019). Hygienic profile of some ready to eat meat product sandwiches sold in Benha city, Qalubiya Governorate, Egypt. Benha Vet Med J. 37(2):16-21.
80. Saad SM, Shaltout FA, Elroos NAA, El-nahas SB. (2019). Antimicrobial Effect of Some Essential Oils on Some Pathogenic Bacteria in Minced Meat. J Food Sci Nutr Res. 2(1):012-020.
81. Saad SM, Shaltout FA, Elroos NAA, El-nahas SB. (2019). Incidence of Staphylococci and E. coli in Meat and Some Meat Products. EC Nutrition. 14(6).
82. Saad SM, Hassanin FS, Shaltout FA, Nassif MZ, Seif MZ. (2019). Prevalence of Methicillin-Resistant Staphylococcus Aureus in Some Ready-to-Eat Meat Products. Am J Biomed Sci & Res. 4(6):460-464.
83. Fahim S. (2019). Pollution of Chicken Meat and Its Products by Heavy Metals. Res & Rev Health Care Open Acc J. 4(3):381-382.
84. Shaltout FA, EL-diasty EM, Mohamed MSM. (2018). Effects of chitosan on quality attributes fresh meat slices stored at 4°C. Benha Vet Med J. 35(2):157-168.
85. Shaltout FA. Abdel-Aziz AM. (2004). Salmonella enterica serovar Enteritidis in poultry meat and their epidemiology. Vet Med J. 52:429-436.
86. Shaltout FA, El-Shorah HF, El Zahaby DI, Lotfy LM. (2018). Bacteriological Profile of Chicken Meat Products. Food Nutr Current Res. 1(3):83-90.
87. Shaltout FA, El-Shater MAH, El-Aziz WMA. (2015). Bacteriological assessment of Street Vended Meat Products sandwiches in kalyobia Governorate. Benha Vet Med J. 28( 2:)58‐66.
88. Shaltout FA, El shatter MA, Fahim HM. (2019). Studies on Antibiotic Residues in Beef and Effect of Cooking and Freezing on Antibiotic Residues Beef Samples. Scholarly Journal of Food and Nutrition. 2(1)1-4.
89. Shaltout FA, Zakaria IM, Nabil ME. (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.
90. Luby SP, Rahman M, Hossain MJ, Blum LS, Husain MM, Gurley E, et al. (2006). Foodborne transmission of Nipah virus, Bangladesh. Emerg Infect Dis. 12(12):1888-1894.
91. Shaltout FA, Zakaria IM, Nabil ME. (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.
92. Shaltout FA, Maarouf AAA, Elkhouly MES. (2017). Bacteriological Evaluation of Frozen Sausage. Nutrition and Food Toxicology. 1(5):174-185.
93. Shaltout FA, El-Toukhy EI, Abd El-Hai MM. (2019). Molecular Diagnosis of Salmonellae in Frozen Meat and Some Meat Products. Nutr Food Technol Open Access. 5(1):1-6.
94. Shaltout FA, Ali AM, Rashad SM. (2016). Bacterial Contamination of Fast Foods. Benha Journal of Applied Sciences (BJAS). 1(2):45-51.
95. Shaltout FA, Riad EM, Ahmed TES, Asmaa AE. (2017). Studying the Effect of Gamma Irradiation on Bovine Offal's Infected with Mycobacterium tuberculosis Bovine Type. Journal of Food Biotechnology Research. 1(1):1-5.
96. Shaltout FA, Zakaria IM, Eltanani J, Elmelegy A. (2015). Microbiological status of meat and chicken received to University student hostel. Benha Vet Med J. 29(2):187‐192.
97. Saad SM, Edris AM, Shaltout FA, Shimaa E. (2012). Isolation and identification of salmonellae and E.coli from meat and poultry cuts by using A.multiplex PCR. Benha Vet Med J. Special issue. p. 16-26.
98. Saad SM, Shaltout FA. (1998). Mycological Evaluation of camel carcasses at Kalyobia Abattoirs. Vet Med J Giza. 46(3):223-229.
99. Saad SM, Shaltout FA, Elroos NAA, El-nahas SB. (2019). Antimicrobial Effect of Some Essential Oils on Some Pathogenic Bacteria in Minced Meat. J Food Sci Nutr Res. 2(1):012-020.
100. Saad SM, Hassanin FS, Shaltout FA, Nassif MZ, Seif MZ. (2019). Prevalence of Methicillin-Resistant Staphylococcus Aureus in Some Ready-to-Eat Meat Products. Am J Biomed Sci & Res. 4(6):460-464.
101. Saad SM, Shaltout FA, Elroos NAA, El-nahas SB. (2019). Incidence of Staphylococci and E. coli in Meat and Some Meat Products. EC Nutrition. 14(6).
102. Lopman BA, Reacher MH, Van Duijnhoven Y, Hanon FX, Brown D, Koopmans M. (2003). Viral gastroenteritis outbreaks in Europe, 1995-2000. Emerg Infect Dis. 9(1):90-96.
103. Lupulović D, Lazić S, Prodanov-Radulović J, Jiménez de Oya N, Escribano-Romero E, Saiz JC, et al. (2010). First serological study of hepatitis E virus infection in backyard pigs from Serbia. Food Environ Virol. 2(2):110-113.
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105. Mattison K, Harlow J, Morton V, Cook A, Pollari F, Bidawid S, et al. (2010). Enteric viruses in ready-to-eat packaged leafy greens. Emerg Infect Dis. 16(11):1815-1817.
106. Mayr C, Strohe G, Contzen M. (2009). Detection of rotavirus in food associated with a gastroenteritis outbreak in a mother and child sanatorium. Int J Food Microbiol. 135(2):179-182.
107. Shaltout FA, Hassan MA, Hassanin FS. (2004). Thermal Inactivation of Enterohaemorrhagic Escherichia Coli O157:H7 and its Senstivity to Nisin and Lactic Acid Cultures. 1rst Ann Confr, FVM, Moshtohor, Egypt.
108. Shaltout FA, El-diasty EM, Elmesalamy M, Elshaer M. (2014). Study on fungal contamination of some chicken meat products with special reference to 2 the use of PCR for its identification. Conference, Veterinary Medical Journal–Giza. 60:1-10.
109. Shaltout FA. (2002). Microbiological Aspects of Semi-cooked chicken Meat Products. Benha Vet Med J. 13(2):15-26.
110. Mesquita JR, Vaz L, Cerqueira S, Castilho F, Santos R, Monteiro S, et al. (2011). Norovirus, hepatitis A virus and enterovirus presence in shellfish from high quality harvesting areas in Portugal. Food Microbiol. 28(5):936-941.
111. Shaltout FA, Farouk M, Ibrahim HAA, Afifi MEM. (2017). Incidence of Coliform and Staphylococcus aureus in ready to eat fast foods. Benha Vet Med J. 32(1):13-17.
112. Müller L, Schultz AC, Fonager J, Jensen T, Lisby M, Hindsdal K, et al. (2015). Separate norovirus outbreaks linked to one source of imported frozen raspberries by molecular analysis, Denmark, 2010-2011. Epidemiol Infect. 143(11):2299-2307.
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114. Shaltout FA. (1996). Mycological And Mycotoxicological profile Of Some Meat products. Ph.D.Thesis, Faculty of Veterinary Medicine, Moshtohor, Zagazig University Benha branch, Egypt.
115. Shaltout FA. (1998). Proteolytic Psychrotrophes in Some Meat products. Alex Vet Med J 14(2):97-107.
116. Shaltout FA. (1999). Anaerobic Bacteria in Vacuum Packed Meat Products. Benha Vet Med J. 10(1):1-10.
117. Shaltout FA. (2000). Protozoal Foodborne Pathogens in some Meat Products. Assiut Vet Med J. 42(84):54-59.
118. Shaltout FA. (2001). Quality evaluation of sheep carcasses slaughtered at Kalyobia abattoirs. Assiut Vet Med J. 46(91):150-159.
119. Shaltout FA. (2002). Microbiological Aspects of Semi-cooked Chicken Meat Products. Benha Vet Med J. 13(2):15-26.
120. Shaltout FA. (2003). Yersinia Enterocolitica in some meat products and fish marketed at Benha city. The Third international conference Mansoura 29-30 April.
121. Shaltout, FA. (2009). Microbiological quality of chicken carcasses at modern Poultry plant. The 3^rd Scientific Conference, Faculty of Vet Med. Benha University, Egypt.
122. Newell DG, Koopmans M, Verhoef L, Duizer E, Aidara-Kane A, Sprong H, et al. (2010). Food-borne diseases-the challenges of 20 years ago still persist while new ones continue to emerge. Int J Food Microbiol. 139(Suppl 1):S3-S15.
123. Norder H, Sundqvist L, Magnusson L, Østergaard Breum S, Löfdahl M, Larsen LE, et al. (2009). Endemic hepatitis E in two Nordic countries. Euro Surveill. 14(19):1-9.
124. Shaltout FA, Amin RA, Nassif MZ, Abdel-wahab SA. (2014). Detection of aflatoxins in some meat products. Benha Vet Med J. 27(2):368-374.
125. Shaltout FA, Jehan Riad EMA, Asmaa AE. (2012). Improvement of microbiological status of oriental sausage. Journal of Egyptian Veterinary Medical Association. 72(2):157-167.
126. Shaltout FA, Daoud JR. (1996). Chemical analytical studies on rabbit meat and liver. Benha Vet Med J. 8(2):17-27.
127. Shaltout FA, Edris AM. (1999). Contamination of shawerma with pathogenic yeasts. Assiut Vet Med J. 40(64):34-39.
128. Shaltout FA, Eldiasty E, Mohamed MS. (2014). Incidence of lipolytic and proteolytic fungi in some chicken meat products and their public health significance. Animal Health Research Institute: First International Conference on Food Safety and Technology 19-23 June 2014 Cairo, Egypt. pp. 79-89.
129. Shaltout FA, Eldiasty E, Salem R, Asmaa H. (2016). Mycological quality of chicken carcasses and extending shelf–life by using preservatives at refrigerated storage. Veterinary Medical Journal-Giza. 62(3)1-7.
130. Shaltout FA, Eldiasty SRE, Fatema D. (2016). Mycological evaluation of some ready to eat meat products with special reference to molecular chacterization. Veterinary Medical Journal-Giza. 62(3)9-14.
131. Shaltout FA, Elshater M, Abdelaziz W. (2015). Bacteriological assessment of street vended meat products sandwiches in Kalyobia Governorate. Benha Vet Med J. 28(2):58-66.
132. Shaltout FA, Gerges MT, Shewail AA. (2014). Impact of Organic Acids and Their Salts on Microbial Quality and Shelf Life of Beef. Global Journal of Agriculture and Food Safety Science. 1(2):360-370. Massive publisher house M.P.H. Egypt. Website: www.mphegypt.com.
133. Shaltout FA, Ghoneim AM, Essmail ME, Yousseif A. (2001). Studies on aflatoxin B1 residues in rabbits and their pathological effects. J Egypt Vet Med Association. 61(2):85-103.
134. Shaltout FA, Hanan MT, El-Laewndy MA. (2003): Heavy Metal Residues In Shawerma. Beni-Suef Vet Med J. 13(1):213-224.
135. Pebody RG, Leino T, Ruutu P, Kinnunen L, Davidkin I, Nohynek H, et al. (1998). Food-borne outbreaks of hepatitis A in a low endemic country: an emerging problem? Epidemiol Infect. 120(1):55-59.
136. Shaltout FA, Hashim MF. (2002). Histamine in salted, Smoked and Canned Fish products. Benha Vet Med J. 13(1):1-11.
137. Shaltout FA, Hashim MF, Elnahas S. (2015). Levels of some heavy metals in fish (tilapia nilotica and Claris lazera) at Menufia Governorate. Benha Vet Med J. 29(1):56-64.
138. Shaltout FA, Ibrahim HM. (1997). Quality evaluation of luncheon and Alexandrian sausage. Benha Vet Med J. 10(1):1-10.
139. Shaltout FA, Nassif M, Shakran A. (2014). Quality of battered and breaded chicken meat products. Global Journal of Agriculture and Food Safety Science.1(2).
140. Shaltout FA, Salem AM, Mahmoud KA. (2013). Bacterial aspect of cooked meat and offal at street vendors level. Benha Vet Med J. 24(1):320-328.
141. Shaltout FA, Salem RM. (2000). Moulds, aflatoxin B1 and Ochratoxin A in Frozen Livers and meat products. Vet Med J Giza. 48(3):341-346.
142. Tamada Y, Yano K, Yatsuhashi H, Inoue O, Mawatari F, Ishibashi H. (2004). Consumption of wild boar linked to cases of hepatitis E. J Hepatol. 40(5):869–870.
143. Al-Tarazi YH, Al-Zamil A, Shaltout FA, Abdel- Samei H. (2002). Microbiological status of raw cow milk marketed in northern Jordan. The sixth Scientific Conference of Zagazig University, Faculty of veterinary Medicine, held at AlQardah-Egypt.
144. Petrignani M, Harms M, Verhoef L, van Hunen R, Swaan C, van Steenbergen J, et al. Update (2010): a food-borne outbreak of hepatitis A in the Netherlands related to semi-dried tomatoes in oil, January-February 2010. Euro Surveill. 15(20).
145. Shaltout FA, El-diasty EM, Mohamed M.S. (2014). Incidence of lipolytic and proteolytic fungi in some chicken meat products and their public health significance. 1^st Scientific conference of food safety and Technology. pp. 79-89.
146. Petrović T, Lupulović D, Jimenez de Oya N, Vojvodić S, Blazquez A, Escribano-Romero E, et al. (2014). Prevalence of hepatitis E virus antibodies in Serbian blood donors. J Infect Dev Ctries. 8(10):1322-1327.
147. Shaltout FA, Salem RM, El-Diasty EM,  Hassan WIM. (2019). Effect of Lemon Fruits and Turmeric Extracts on Fungal Pathogens in Refrigerated Chicken Fillet Meat. Global Veterinaria 21(3):156-160.
148. Richards GP. (1985). Outbreaks of shellfish––associated enteric virus illness in the United States: requisite for development of viral guidelines. J Food Prot. 48(9):815-823.
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