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fahim shaltout

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Prof. Fahim Shaltout Education Background:February 1996: Ph.D. of Meat Hygiene Faculty of Veterinary Medicine, Moshtohor, Zagazig University, Benha University. EgyptJanuary 1992: Master of Meat Hygiene (M. V. Sc.), Faculty ofVeterinary Medicine, Zagazig University-Benha Branch, Egypt.May 1986: Bachelor of Veterinary Medicine (B. V. Sc.), Faculty ofVeterinary Medicine, Zagazig University-Benha Branch, Egypt.Dissertation and project work for degrees:1. Mycological and Mycotoxicological profile Of Some Meat products. Ph.D. Thesis in Meat Hygiene, Faculty of Veterinary Medicine, Moshtohor, Zagazig University Benha branch, Egypt, 1996.2. Studies on Mycotoxins in Meat and Meat by Products. M.V.Sc Thesis Faculty of Veterinary Medicine, Moshtohor, Zagazig University Benha branch, Egypt , 1992 .

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Papers by fahim shaltout

Do You Think that Food Preservatives Nitrate and Nitrite Cause Public Health Hazards

The Nitrite is one of the most widely used curing ingredients in the meat industries. The Nitrite... more 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 protein in the meat products and to limit the growth of the pathogenic microorganisms such as Clostridium botulinum bacteria. The Synthetic nitrite is frequently utilized for curing due to its low expenses and easier applications to the meat. The Synthetic nitrite is linked to the production of nitrosamines, which has raised several health concerns among consumers regarding its usage in the meat products types. The Consumer desire for the healthier meat products types prepared with the natural nitrite sources has increased due to a rising awareness regarding the application of the synthetic nitrites. To understand the various activities of the nitrite in the meat curing for developing novel substitutes of the nitrites. This review article is emphasizing on the effects of nitrite usage in the meat and highlights the role of the nitrite in the production of carcinogenic nitrosamines as well as possible nitrite substitutes from the natural resources explored.

Functions of Irradiation and Its effects on the Food safety and Quality

The Food irradiation is a tried-and-true technique that's frequently used to improve the quality ... more 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. By postponing spoiling and inhibiting the growth of the germs, it also extends the shelf life and improves the quality of the items. Provided that the right dosage is applied, the radiation has no effect on the colour, the taste, or the texture of the meats. Its impact on the chemical and the nutritional properties of the meat is more complicated, though, as it may change the vitamins, the fatty acids, the amino acids, and produce the free radicals that oxidise the fat. The impact of these modifications is dependent on a number of factors, such as the kind of the meat, the storage conditions, and the radiation exposure. The Meat's physical characteristics, such as its softness, the texture, and the dose-dependent ability to retain the water, can also be impacted by the radiation. Low amounts of the radiation may enhance texture and softness, while excessive doses cause protein denaturation, which adversely affects these characteristics. The regulatory and the public perception elements of the food irradiation are also examined in this study. Although the radiation is permitted and regulated in many nations, its use is debatable and causes anxiety in the public. The Food irradiation is a dependable method of enhancing the safety and the quality of the meat; nevertheless, it is important to take into account the effects it may have on the chemical, physical, and nutritional characteristics of the product when selecting the right dosage and application. To better understand the long-term effects of the radiation on the meat and allay consumer worries, further study is thus required.

WHAT IS THE BEST WISHES TO PARTICIPATE IN YOUR CONVENIENCE FOOD DIGESTIBILITY AND QUALITY WITH SPECIAL FOCUS ON PUBLIC HEALTH

The peoples are a unique host of heterogeneous and vivacious group of microorganisms together for... more 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 relationship has attracted extensive investigation in the field types. The microorganisms play key effects in defense effect, eupepsia along in addition to catabolism and anabolism, and affect braingut responses types. The emergence of microbial in addition to resistance and the tolerance to existing conventional drugs and antibiotics has lowered the drug efficacies on harmful microorganisms. The nano-encapsulated multiplex supplements appear to be high cost and inconvenient. low-cost, receptive and intrinsic approach to achieve health uses is vital in the present era types. The replacement in addition to the food probiotics, the food prebiotics, and the food synbiotics has shown promising results against the various enteric harmful microorganisms due to the unique ability to compete in addition to the harmful microorganisms for adhesion sites, to alienate the harmful microorganisms or to enhance, modulate and adjust the host's immune response by initiating the activation of certain genes in and outside the host gut. The food Probiotics could adjust fat storage and enhance gut angiogenesis. The investigations focus on underline the possible useful effect of the food probiotics for the peoples and the medical importance and for the good lifestyle types.

Do You Think that Food Preservatives Nitrate and Nitrite Cause Public Health Hazards

The Nitrite is one of the most widely used curing ingredients in the meat industries. The Nitrite... more 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 protein in the meat products and to limit the growth of the pathogenic microorganisms such as Clostridium botulinum bacteria. The Synthetic nitrite is frequently utilized for curing due to its low expenses and easier applications to the meat. The Synthetic nitrite is linked to the production of nitrosamines, which has raised several health concerns among consumers regarding its usage in the meat products types. The Consumer desire for the healthier meat products types prepared with the natural nitrite sources has increased due to a rising awareness regarding the application of the synthetic nitrites. To understand the various activities of the nitrite in the meat curing for developing novel substitutes of the nitrites. This review article is emphasizing on the effects of nitrite usage in the meat and highlights the role of the nitrite in the production of carcinogenic nitrosamines as well as possible nitrite substitutes from the natural resources explored.

K of the Cured food Nutritional Value, Digestibility and High Quality with Special Reference to Their Role on Public Health

The human beings are a unique host of heterogeneous and vivacious group of microbes, which togeth... more The human beings are a unique host of heterogeneous and vivacious group of microbes, which together forms the humanmicrobiome 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 spectacular symbiotic relationship has attracted extensive research in the field types. More specifically, the microorganisms play key roles in defense activity, eupepsia along with catabolism and anabolism, and impact brain-gut responses types. The emergence of microbial with resistance and the tolerance to existing conventional drugs and antibiotics has decreased the drug efficacies on pathogenic microorganisms. The new biotechnology mediated nano-encapsulated multiplex supplements appear to be high cost and inconvenient. low-cost, receptive and intrinsic approach to achieve health benefits is vital in the present era types. The Supplementation with the food probiotics, the food prebiotics, and the food synbiotics has shown promising results against various enteric pathogenic microorganisms due to their unique ability to compete with pathogenic microbiale for adhesion sites, to alienate pathogenic microorganisms or to stimulate, modulate and regulate the host's immune response by initiating the activation of specific genes in and outside the host intestinal tract. The Probiotics have been shown to regulate fat storage and stimulate intestinal angiogenesis. The investigations aim to underline the possible beneficial impact of the food probiotics for the public health and the medical importance and for the good lifestyle types.

Food Additives and Food Acceptability

The Producers and the manufacturers have been challenged by the increasing demand for the safe an... more The Producers and the manufacturers have been challenged by the increasing demand for the safe and high-quality meat and meat products over the past few decades. Particularly, the recent demand for minimally the processed, the easily prepared, and the ready-to-eat meat products combined with the novel concepts of all-natural and clean-label has rapidly increased. These products may contain natural or organic ingredients without artificial preservatives that do not trigger the common food allergies or the sensitivities. The meat and the meat products are highly prone to microbial contamination since they are rich in essential nutrients and perishable. This is further accelerated by some intrinsic factors including pH and water activity of the fresh meat. In general, the freshest meat has a water activity value higher than 0.85, and its pH value falls within the favorable pH range for spoilage bacteria of the meat. Hence, deterioration in quality and potential public health issues is common if these products are not properly handled and preserved. The significant spoilage of the meat and the meat products occurs every year at different levels of the production chain including the preparation, the storage, and the distribution. Besides the lipid oxidation and the autolytic enzymatic spoilage, the microbial spoilage plays a significant role in this deterioration process leading to a substantial economic and environmental impact.

Please let us know what is the next steps of using the cured food nutritional value and the absence of microbial hazards

The Meat is a valuable part of the human diet as meat contains essential elements such as protein... more 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 food parts, specifically the beef. For decades, the irradiation of food reduces the microbial contamination and extends the storage period. The procedure entails exposing the food types to a regulated amount of the ionizing radiation, mostly accomplished by applying the gamma rays, the electron beams, or the X-rays.The radiation disrupts the DNA and other cellular components of the microbes, making them unable to reproduce and causing their death. The procedure breaks down some of the food molecules, which can affect its nutritional quality and sensory properties.

Please let us know what is the next steps of using the cured food nutritional value and the absence of microbial hazards

The Meat is a valuable part of the human diet as meat contains essential elements such as protein... more 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 food parts, specifically the beef. For decades, the irradiation of food reduces the microbial contamination and extends the storage period. The procedure entails exposing the food types to a regulated amount of the ionizing radiation, mostly accomplished by applying the gamma rays, the electron beams, or the X-rays.The radiation disrupts the DNA and other cellular components of the microbes, making them unable to reproduce and causing their death. The procedure breaks down some of the food molecules, which can affect its nutritional quality and sensory properties.

Good Idea on Preservatives and the Natural Preservatives and Meat Preservation Against the Foodborne Pathogens and the Spoilage Microorganisms

The Meat and the meat products are excellent sources of the nutrients for the humans. The Meat an... more 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 been widely used in the food processing due to their low cost and the strong antibacterial activity. The Use of the synthetic chemical preservatives is recently being considered by the customers due to the concerns related to the negative health issues. The demand for the natural substances as the food preservatives has increased with the use of the plant origin and the animal origin products, and the microbial metabolites. The natural preservatives inhibit the growth of the spoilage microorganisms or the foodborne pathogenic microorganisms by increasing the permeability of the microbial cell membranes, the interruption of the protein synthesis, and the cell metabolism. The Natural preservatives can extend the shelf-life and inhibit the growth of the microorganisms. The natural preservatives can influence the food sensory properties, including the flavor, the taste, the color, the texture, and the acceptability of the food. To increase the applicability of the natural preservatives, a number of the strategies, including the combinations of different preservatives or the food preservation methods, such as the active packaging systems and the encapsulation, have been explored. The applications of the natural preservatives for the meat and the meat products.

International Clinical Research and Clinical Trials Review Article Impact of the Food Nutritional Value on The Public Health

The Meat is a valuable element of the human diet as it contains essential elements such as protei... more The Meat is a valuable element of the human diet as it contains essential elements such as protein, vitamins, and minerals. However, these foods are also vulnerable to the microbial pathogens and the spoilage, posing significant risks to the human health. Ionizing radiation is used in food irradiation to maintain the safety and quality of the food items, specifically the beef. For decades, the food irradiation has been used to reduce microbial contamination and extend the storage period. The procedure entails subjecting the food item to a regulated amount of ionizing radiation, usually accomplished by applying gamma rays, electron beams, or X-rays.. The radiation disrupts the DNA and other cellular components of microbes, making them unable to reproduce and causing their death. The procedure also breaks down some of the molecules in the food product, which can affect its nutritional quality and sensory properties.

Evaluating The impact of Certain Herbal Essential Oils on The Shelf Life and Chemical Composition of Beef Steak

OWADAYS, spices and herbal characteristics, including essential oils have been recommended as an ... more 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% of each of ginger (GEO), lemon (LEO) and pomegranate (PEO) peels essential oils on beef steak freshness criteria i.e. pH, total volatile nitrogen (TVN) and thiobarbituric acid (TBA) along of 15 days in the refrigeration. Generally, oils addition revealed significant extension of the treated samples acceptability up to 12 days of storage. Whereas, the control samples spoiled within 6 days of storage. Moreover, the control group exceeded the acceptable limits after the 3rd day of storage, while the treated samples proved their potent antioxidant and antimicrobial traits with higher acceptability score. In addition, GEO, LEO and PEO appeared to add-value of the chemical freshness criteria and shelf-life as a consequence. So, it is recommended to use GEO, LEO and PEO as useful treatments to meat steak for more compatible beef steak with longer shelf-life.

TRIALS TO ESTIMATE AND CONTROL THE RESIDUAL LEVELS OF HETEROCYCLIC AROMATIC AMINES IN MEAT PRODUCTS

One hundred and twenty samples of meat products represented by grilled kofta, grilled meat, charc... more One hundred and twenty samples of meat products represented by grilled kofta, grilled meat, charcoal grilled kofta, and charcoal grilled meat (30 pieces each) were randomly collected from different markets in Kalyobia Governorate, Egypt. Each sample was individually packed in a plastic bag and taken directly to the laboratory. Collected samples were analyzed for heterocyclic aromatic hydrocarbons (HAAs). This study aimed to reduce the amount of carbonization and fat pyrolysis by reducing the amount of meat droplets using antioxidants such as butylhydroxytoluene (0.02%) and carvacrol (1%). The observed findings showed that the average levels of HAAs (μg/kg) in charcoal-grilled meat samples, left untreated (n = 30), were as follows: BhIP, MelQx, 4,8-DiMelQx and Norharman were Norharman while IQ was beyond the undetected limit (UDL). Meanwhile, the treated samples with (BHT 0.0% and carvacrol 1%) showed that individuals;

Differential Microbiological Quality on Marketed Frozen Turkey Breast and Thigh Meat

Egyptian Journal of Veterinary Science, 2025

URKEY meat has a high nutritional value due to its abundance of vitamins, protein, and other grow... more URKEY meat has a high nutritional value due to its abundance of vitamins, protein, and other growth-promoting ingredients. In this study, 100 turkey samples were gathered from various supermarkets across the governorate of Menofia, Egypt. Microbiological assessment of thigh and breast samples was done by measuring the aerobic plate count (APC), coliforms, Escherichia coli, Salmonella, and Staphylococcus aureus as well as yeast and mould count. Concerning the turkey meat samples, the mean total aerobic count values were 4.01 ± 0.21 log 10 CFU/g in the thigh and 3.19 ± 0.13 log 10 CFU/g in the breast. The thigh and breast had mean values of 3.21 ± 0.16 log 10 CFU/g and 2.02 ± 0.11 log 10 CFU/g, respectively, for total coliforms. The Staphylococcus aureus count was 2.11 ± 0.09 log 10 CFU/g in the thigh and 1.85 ± 0.08 log 10 CFU/g in the breast. While mould and yeast counts were 3.27 ± 0.11 log 10 CFU/g in the thigh and 2.55 ± 0.04 log 10 CFU/g in the breast. The incidence of E. coli was 42% in thigh samples and 26% in breast samples. Salmonella incidence represented 18% in thigh samples and 10% in breast samples. While the mould and yeast were 22% in thigh samples and 14% in breast samples. In conclusion, food-borne pathogens were found in most samples. These pathogens were higher in the thigh than those in breast samples. Consequently, strict hygiene measures should be conducted during the slaughtering, handling, and transporting of turkey meat.

Trials to Estimate and Control the Residual Levels of Heterocyclic Aromatic Amines in Meat Products

Assiut Veterinary Medical Journal/Maǧallaẗ Asyūṭ al-ṭibiyyaẗ al-baytariyyaẗ, Jul 1, 2024

One hundred and twenty samples of meat products represented by grilled kofta, grilled meat, charc... more One hundred and twenty samples of meat products represented by grilled kofta, grilled meat, charcoal grilled kofta, and charcoal grilled meat (30 pieces each) were randomly collected from different markets in Kalyobia Governorate, Egypt. Each sample was individually packed in a plastic bag and taken directly to the laboratory. Collected samples were analyzed for heterocyclic aromatic hydrocarbons (HAAs). This study aimed to reduce the amount of carbonization and fat pyrolysis by reducing the amount of meat droplets using antioxidants such as butylhydroxytoluene (0.02%) and carvacrol (1%). The observed findings showed that the average levels of HAAs (μg/kg) in charcoal-grilled meat samples, left untreated (n = 30), were as follows: BhIP, MelQx, 4,8-DiMelQx and Norharman were Norharman while IQ was beyond the undetected limit (UDL). Meanwhile, the treated samples with (BHT 0.0% and carvacrol 1%) showed that individuals;

Committed to Create Value for Researchers Everything about Nutritional Value of the Meat Ingredients and How we can Reduce its Microbial Hazards

The Meat ingredients are a valuable part of the human diet as the meat contains essential element... more 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 ingredients quality and safety. The Ionizing radiation method is used in the irradiated meat ingredients to maintain the meat ingredients safety and meat ingredients quality of the consumed meat ingredients products types specifically the beef meat ingredients. During recent decades, the irradiation method of the meat ingredients products reduces the microbial meat contamination and extends the storage period of the meat ingredients. The procedure entails exposing the meat ingredients products types to a regulated amount of the ionizing radiation method, mostly accomplished by applying the gamma rays method, the electron beams method, or the X rays method.. The radiation causes disrupts the DNA and other cellular components of the microbes contaminating the meat ingredients, making the microbes unable to reproduce and causing death of the microbial contamination. The procedure causes breaks down some of the molecules of the meat ingredients which can affect the meat nutritional quality and meat ingredients sensory characters.

Everything about nutritional value of the meat ingredients and how we can reduce its microbial hazards

The Meat ingredients are a valuable part of the human diet as the meat contains essential element... more 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 ingredients quality and safety. The Ionizing radiation method is used in the irradiated meat ingredients to maintain the meat ingredients safety and meat ingredients quality of the consumed meat ingredients products types specifically the beef meat ingredients. During recent decades, the irradiation method of the meat ingredients products reduces the microbial meat contamination and extends the storage period of the meat ingredients. The procedure entails exposing the meat ingredients products types to a regulated amount of the ionizing radiation method, mostly accomplished by applying the gamma rays method, the electron beams method, or the X rays method.. The radiation causes disrupts the DNA and other cellular components of the microbes contaminating the meat ingredients, making the microbes unable to reproduce and causing death of the microbial contamination. The procedure causes breaks down some of the molecules of the meat ingredients which can affect the meat nutritional quality and meat ingredients sensory characters.

Please let me know what happened gp

A number of studies have attempted to show how the addition of various ingredients vegetables, fi... more 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 provides an updated version of recent studies on the subject. It also analyses the changes that have taken place in the traditional meat industry as the agrofood industry's global forces increasingly focus it on the development and manufacturing of functional foods.

Please let me know what happened gp

A number of studies have attempted to show how the addition of various ingredients vegetables, fi... more 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 provides an updated version of recent studies on the subject. It also analyses the changes that have taken place in the traditional meat industry as the agrofood industry's global forces increasingly focus it on the development and manufacturing of functional foods.

CRS 24 RW 064 Galley Proof

A food contaminant of the consumer refers to any substance that is present in the food and can po... more 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 food business of the consumer is mandated to establish controls and monitoring procedures against the food contaminants. A food object of the consumer is referred to as contaminated if it comes in contact with an unwanted substance and could result in severe disease or injury to the consumer if it is consumed. The Contamination can occur through various means, including biological, chemical, or physical sources, and it is a significant concern for the food safety of the consumer and quality assurance in the industry.

A number of studies have attempted to show how the addition of various ingredients vegetables, fi... more 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 provides an updated version of recent studies on the subject. It also analyses the changes that have taken place in the traditional meat industry as the agrofood industry's global forces increasingly focus it on the development and manufacturing of functional foods.

Do You Think that Food Preservatives Nitrate and Nitrite Cause Public Health Hazards

The Nitrite is one of the most widely used curing ingredients in the meat industries. The Nitrite... more 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 protein in the meat products and to limit the growth of the pathogenic microorganisms such as Clostridium botulinum bacteria. The Synthetic nitrite is frequently utilized for curing due to its low expenses and easier applications to the meat. The Synthetic nitrite is linked to the production of nitrosamines, which has raised several health concerns among consumers regarding its usage in the meat products types. The Consumer desire for the healthier meat products types prepared with the natural nitrite sources has increased due to a rising awareness regarding the application of the synthetic nitrites. To understand the various activities of the nitrite in the meat curing for developing novel substitutes of the nitrites. This review article is emphasizing on the effects of nitrite usage in the meat and highlights the role of the nitrite in the production of carcinogenic nitrosamines as well as possible nitrite substitutes from the natural resources explored.

Functions of Irradiation and Its effects on the Food safety and Quality

The Food irradiation is a tried-and-true technique that's frequently used to improve the quality ... more 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. By postponing spoiling and inhibiting the growth of the germs, it also extends the shelf life and improves the quality of the items. Provided that the right dosage is applied, the radiation has no effect on the colour, the taste, or the texture of the meats. Its impact on the chemical and the nutritional properties of the meat is more complicated, though, as it may change the vitamins, the fatty acids, the amino acids, and produce the free radicals that oxidise the fat. The impact of these modifications is dependent on a number of factors, such as the kind of the meat, the storage conditions, and the radiation exposure. The Meat's physical characteristics, such as its softness, the texture, and the dose-dependent ability to retain the water, can also be impacted by the radiation. Low amounts of the radiation may enhance texture and softness, while excessive doses cause protein denaturation, which adversely affects these characteristics. The regulatory and the public perception elements of the food irradiation are also examined in this study. Although the radiation is permitted and regulated in many nations, its use is debatable and causes anxiety in the public. The Food irradiation is a dependable method of enhancing the safety and the quality of the meat; nevertheless, it is important to take into account the effects it may have on the chemical, physical, and nutritional characteristics of the product when selecting the right dosage and application. To better understand the long-term effects of the radiation on the meat and allay consumer worries, further study is thus required.

WHAT IS THE BEST WISHES TO PARTICIPATE IN YOUR CONVENIENCE FOOD DIGESTIBILITY AND QUALITY WITH SPECIAL FOCUS ON PUBLIC HEALTH

The peoples are a unique host of heterogeneous and vivacious group of microorganisms together for... more 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 relationship has attracted extensive investigation in the field types. The microorganisms play key effects in defense effect, eupepsia along in addition to catabolism and anabolism, and affect braingut responses types. The emergence of microbial in addition to resistance and the tolerance to existing conventional drugs and antibiotics has lowered the drug efficacies on harmful microorganisms. The nano-encapsulated multiplex supplements appear to be high cost and inconvenient. low-cost, receptive and intrinsic approach to achieve health uses is vital in the present era types. The replacement in addition to the food probiotics, the food prebiotics, and the food synbiotics has shown promising results against the various enteric harmful microorganisms due to the unique ability to compete in addition to the harmful microorganisms for adhesion sites, to alienate the harmful microorganisms or to enhance, modulate and adjust the host's immune response by initiating the activation of certain genes in and outside the host gut. The food Probiotics could adjust fat storage and enhance gut angiogenesis. The investigations focus on underline the possible useful effect of the food probiotics for the peoples and the medical importance and for the good lifestyle types.

Do You Think that Food Preservatives Nitrate and Nitrite Cause Public Health Hazards

The Nitrite is one of the most widely used curing ingredients in the meat industries. The Nitrite... more 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 protein in the meat products and to limit the growth of the pathogenic microorganisms such as Clostridium botulinum bacteria. The Synthetic nitrite is frequently utilized for curing due to its low expenses and easier applications to the meat. The Synthetic nitrite is linked to the production of nitrosamines, which has raised several health concerns among consumers regarding its usage in the meat products types. The Consumer desire for the healthier meat products types prepared with the natural nitrite sources has increased due to a rising awareness regarding the application of the synthetic nitrites. To understand the various activities of the nitrite in the meat curing for developing novel substitutes of the nitrites. This review article is emphasizing on the effects of nitrite usage in the meat and highlights the role of the nitrite in the production of carcinogenic nitrosamines as well as possible nitrite substitutes from the natural resources explored.

K of the Cured food Nutritional Value, Digestibility and High Quality with Special Reference to Their Role on Public Health

The human beings are a unique host of heterogeneous and vivacious group of microbes, which togeth... more The human beings are a unique host of heterogeneous and vivacious group of microbes, which together forms the humanmicrobiome 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 spectacular symbiotic relationship has attracted extensive research in the field types. More specifically, the microorganisms play key roles in defense activity, eupepsia along with catabolism and anabolism, and impact brain-gut responses types. The emergence of microbial with resistance and the tolerance to existing conventional drugs and antibiotics has decreased the drug efficacies on pathogenic microorganisms. The new biotechnology mediated nano-encapsulated multiplex supplements appear to be high cost and inconvenient. low-cost, receptive and intrinsic approach to achieve health benefits is vital in the present era types. The Supplementation with the food probiotics, the food prebiotics, and the food synbiotics has shown promising results against various enteric pathogenic microorganisms due to their unique ability to compete with pathogenic microbiale for adhesion sites, to alienate pathogenic microorganisms or to stimulate, modulate and regulate the host's immune response by initiating the activation of specific genes in and outside the host intestinal tract. The Probiotics have been shown to regulate fat storage and stimulate intestinal angiogenesis. The investigations aim to underline the possible beneficial impact of the food probiotics for the public health and the medical importance and for the good lifestyle types.

Food Additives and Food Acceptability

The Producers and the manufacturers have been challenged by the increasing demand for the safe an... more The Producers and the manufacturers have been challenged by the increasing demand for the safe and high-quality meat and meat products over the past few decades. Particularly, the recent demand for minimally the processed, the easily prepared, and the ready-to-eat meat products combined with the novel concepts of all-natural and clean-label has rapidly increased. These products may contain natural or organic ingredients without artificial preservatives that do not trigger the common food allergies or the sensitivities. The meat and the meat products are highly prone to microbial contamination since they are rich in essential nutrients and perishable. This is further accelerated by some intrinsic factors including pH and water activity of the fresh meat. In general, the freshest meat has a water activity value higher than 0.85, and its pH value falls within the favorable pH range for spoilage bacteria of the meat. Hence, deterioration in quality and potential public health issues is common if these products are not properly handled and preserved. The significant spoilage of the meat and the meat products occurs every year at different levels of the production chain including the preparation, the storage, and the distribution. Besides the lipid oxidation and the autolytic enzymatic spoilage, the microbial spoilage plays a significant role in this deterioration process leading to a substantial economic and environmental impact.

Please let us know what is the next steps of using the cured food nutritional value and the absence of microbial hazards

The Meat is a valuable part of the human diet as meat contains essential elements such as protein... more 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 food parts, specifically the beef. For decades, the irradiation of food reduces the microbial contamination and extends the storage period. The procedure entails exposing the food types to a regulated amount of the ionizing radiation, mostly accomplished by applying the gamma rays, the electron beams, or the X-rays.The radiation disrupts the DNA and other cellular components of the microbes, making them unable to reproduce and causing their death. The procedure breaks down some of the food molecules, which can affect its nutritional quality and sensory properties.

Please let us know what is the next steps of using the cured food nutritional value and the absence of microbial hazards

The Meat is a valuable part of the human diet as meat contains essential elements such as protein... more 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 food parts, specifically the beef. For decades, the irradiation of food reduces the microbial contamination and extends the storage period. The procedure entails exposing the food types to a regulated amount of the ionizing radiation, mostly accomplished by applying the gamma rays, the electron beams, or the X-rays.The radiation disrupts the DNA and other cellular components of the microbes, making them unable to reproduce and causing their death. The procedure breaks down some of the food molecules, which can affect its nutritional quality and sensory properties.

Good Idea on Preservatives and the Natural Preservatives and Meat Preservation Against the Foodborne Pathogens and the Spoilage Microorganisms

The Meat and the meat products are excellent sources of the nutrients for the humans. The Meat an... more 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 been widely used in the food processing due to their low cost and the strong antibacterial activity. The Use of the synthetic chemical preservatives is recently being considered by the customers due to the concerns related to the negative health issues. The demand for the natural substances as the food preservatives has increased with the use of the plant origin and the animal origin products, and the microbial metabolites. The natural preservatives inhibit the growth of the spoilage microorganisms or the foodborne pathogenic microorganisms by increasing the permeability of the microbial cell membranes, the interruption of the protein synthesis, and the cell metabolism. The Natural preservatives can extend the shelf-life and inhibit the growth of the microorganisms. The natural preservatives can influence the food sensory properties, including the flavor, the taste, the color, the texture, and the acceptability of the food. To increase the applicability of the natural preservatives, a number of the strategies, including the combinations of different preservatives or the food preservation methods, such as the active packaging systems and the encapsulation, have been explored. The applications of the natural preservatives for the meat and the meat products.

International Clinical Research and Clinical Trials Review Article Impact of the Food Nutritional Value on The Public Health

The Meat is a valuable element of the human diet as it contains essential elements such as protei... more The Meat is a valuable element of the human diet as it contains essential elements such as protein, vitamins, and minerals. However, these foods are also vulnerable to the microbial pathogens and the spoilage, posing significant risks to the human health. Ionizing radiation is used in food irradiation to maintain the safety and quality of the food items, specifically the beef. For decades, the food irradiation has been used to reduce microbial contamination and extend the storage period. The procedure entails subjecting the food item to a regulated amount of ionizing radiation, usually accomplished by applying gamma rays, electron beams, or X-rays.. The radiation disrupts the DNA and other cellular components of microbes, making them unable to reproduce and causing their death. The procedure also breaks down some of the molecules in the food product, which can affect its nutritional quality and sensory properties.

Evaluating The impact of Certain Herbal Essential Oils on The Shelf Life and Chemical Composition of Beef Steak

OWADAYS, spices and herbal characteristics, including essential oils have been recommended as an ... more 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% of each of ginger (GEO), lemon (LEO) and pomegranate (PEO) peels essential oils on beef steak freshness criteria i.e. pH, total volatile nitrogen (TVN) and thiobarbituric acid (TBA) along of 15 days in the refrigeration. Generally, oils addition revealed significant extension of the treated samples acceptability up to 12 days of storage. Whereas, the control samples spoiled within 6 days of storage. Moreover, the control group exceeded the acceptable limits after the 3rd day of storage, while the treated samples proved their potent antioxidant and antimicrobial traits with higher acceptability score. In addition, GEO, LEO and PEO appeared to add-value of the chemical freshness criteria and shelf-life as a consequence. So, it is recommended to use GEO, LEO and PEO as useful treatments to meat steak for more compatible beef steak with longer shelf-life.

TRIALS TO ESTIMATE AND CONTROL THE RESIDUAL LEVELS OF HETEROCYCLIC AROMATIC AMINES IN MEAT PRODUCTS

One hundred and twenty samples of meat products represented by grilled kofta, grilled meat, charc... more One hundred and twenty samples of meat products represented by grilled kofta, grilled meat, charcoal grilled kofta, and charcoal grilled meat (30 pieces each) were randomly collected from different markets in Kalyobia Governorate, Egypt. Each sample was individually packed in a plastic bag and taken directly to the laboratory. Collected samples were analyzed for heterocyclic aromatic hydrocarbons (HAAs). This study aimed to reduce the amount of carbonization and fat pyrolysis by reducing the amount of meat droplets using antioxidants such as butylhydroxytoluene (0.02%) and carvacrol (1%). The observed findings showed that the average levels of HAAs (μg/kg) in charcoal-grilled meat samples, left untreated (n = 30), were as follows: BhIP, MelQx, 4,8-DiMelQx and Norharman were Norharman while IQ was beyond the undetected limit (UDL). Meanwhile, the treated samples with (BHT 0.0% and carvacrol 1%) showed that individuals;

Differential Microbiological Quality on Marketed Frozen Turkey Breast and Thigh Meat

Egyptian Journal of Veterinary Science, 2025

URKEY meat has a high nutritional value due to its abundance of vitamins, protein, and other grow... more URKEY meat has a high nutritional value due to its abundance of vitamins, protein, and other growth-promoting ingredients. In this study, 100 turkey samples were gathered from various supermarkets across the governorate of Menofia, Egypt. Microbiological assessment of thigh and breast samples was done by measuring the aerobic plate count (APC), coliforms, Escherichia coli, Salmonella, and Staphylococcus aureus as well as yeast and mould count. Concerning the turkey meat samples, the mean total aerobic count values were 4.01 ± 0.21 log 10 CFU/g in the thigh and 3.19 ± 0.13 log 10 CFU/g in the breast. The thigh and breast had mean values of 3.21 ± 0.16 log 10 CFU/g and 2.02 ± 0.11 log 10 CFU/g, respectively, for total coliforms. The Staphylococcus aureus count was 2.11 ± 0.09 log 10 CFU/g in the thigh and 1.85 ± 0.08 log 10 CFU/g in the breast. While mould and yeast counts were 3.27 ± 0.11 log 10 CFU/g in the thigh and 2.55 ± 0.04 log 10 CFU/g in the breast. The incidence of E. coli was 42% in thigh samples and 26% in breast samples. Salmonella incidence represented 18% in thigh samples and 10% in breast samples. While the mould and yeast were 22% in thigh samples and 14% in breast samples. In conclusion, food-borne pathogens were found in most samples. These pathogens were higher in the thigh than those in breast samples. Consequently, strict hygiene measures should be conducted during the slaughtering, handling, and transporting of turkey meat.

Trials to Estimate and Control the Residual Levels of Heterocyclic Aromatic Amines in Meat Products

Assiut Veterinary Medical Journal/Maǧallaẗ Asyūṭ al-ṭibiyyaẗ al-baytariyyaẗ, Jul 1, 2024

One hundred and twenty samples of meat products represented by grilled kofta, grilled meat, charc... more One hundred and twenty samples of meat products represented by grilled kofta, grilled meat, charcoal grilled kofta, and charcoal grilled meat (30 pieces each) were randomly collected from different markets in Kalyobia Governorate, Egypt. Each sample was individually packed in a plastic bag and taken directly to the laboratory. Collected samples were analyzed for heterocyclic aromatic hydrocarbons (HAAs). This study aimed to reduce the amount of carbonization and fat pyrolysis by reducing the amount of meat droplets using antioxidants such as butylhydroxytoluene (0.02%) and carvacrol (1%). The observed findings showed that the average levels of HAAs (μg/kg) in charcoal-grilled meat samples, left untreated (n = 30), were as follows: BhIP, MelQx, 4,8-DiMelQx and Norharman were Norharman while IQ was beyond the undetected limit (UDL). Meanwhile, the treated samples with (BHT 0.0% and carvacrol 1%) showed that individuals;

Committed to Create Value for Researchers Everything about Nutritional Value of the Meat Ingredients and How we can Reduce its Microbial Hazards

The Meat ingredients are a valuable part of the human diet as the meat contains essential element... more 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 ingredients quality and safety. The Ionizing radiation method is used in the irradiated meat ingredients to maintain the meat ingredients safety and meat ingredients quality of the consumed meat ingredients products types specifically the beef meat ingredients. During recent decades, the irradiation method of the meat ingredients products reduces the microbial meat contamination and extends the storage period of the meat ingredients. The procedure entails exposing the meat ingredients products types to a regulated amount of the ionizing radiation method, mostly accomplished by applying the gamma rays method, the electron beams method, or the X rays method.. The radiation causes disrupts the DNA and other cellular components of the microbes contaminating the meat ingredients, making the microbes unable to reproduce and causing death of the microbial contamination. The procedure causes breaks down some of the molecules of the meat ingredients which can affect the meat nutritional quality and meat ingredients sensory characters.

Everything about nutritional value of the meat ingredients and how we can reduce its microbial hazards

The Meat ingredients are a valuable part of the human diet as the meat contains essential element... more 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 ingredients quality and safety. The Ionizing radiation method is used in the irradiated meat ingredients to maintain the meat ingredients safety and meat ingredients quality of the consumed meat ingredients products types specifically the beef meat ingredients. During recent decades, the irradiation method of the meat ingredients products reduces the microbial meat contamination and extends the storage period of the meat ingredients. The procedure entails exposing the meat ingredients products types to a regulated amount of the ionizing radiation method, mostly accomplished by applying the gamma rays method, the electron beams method, or the X rays method.. The radiation causes disrupts the DNA and other cellular components of the microbes contaminating the meat ingredients, making the microbes unable to reproduce and causing death of the microbial contamination. The procedure causes breaks down some of the molecules of the meat ingredients which can affect the meat nutritional quality and meat ingredients sensory characters.

Please let me know what happened gp

A number of studies have attempted to show how the addition of various ingredients vegetables, fi... more 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 provides an updated version of recent studies on the subject. It also analyses the changes that have taken place in the traditional meat industry as the agrofood industry's global forces increasingly focus it on the development and manufacturing of functional foods.

Please let me know what happened gp

A number of studies have attempted to show how the addition of various ingredients vegetables, fi... more 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 provides an updated version of recent studies on the subject. It also analyses the changes that have taken place in the traditional meat industry as the agrofood industry's global forces increasingly focus it on the development and manufacturing of functional foods.

CRS 24 RW 064 Galley Proof

A food contaminant of the consumer refers to any substance that is present in the food and can po... more 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 food business of the consumer is mandated to establish controls and monitoring procedures against the food contaminants. A food object of the consumer is referred to as contaminated if it comes in contact with an unwanted substance and could result in severe disease or injury to the consumer if it is consumed. The Contamination can occur through various means, including biological, chemical, or physical sources, and it is a significant concern for the food safety of the consumer and quality assurance in the industry.

A number of studies have attempted to show how the addition of various ingredients vegetables, fi... more 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 provides an updated version of recent studies on the subject. It also analyses the changes that have taken place in the traditional meat industry as the agrofood industry's global forces increasingly focus it on the development and manufacturing of functional foods.

NUTRITION Editorial Animal Health and Food Safety

The Food Safety means prevention of you and your family becoming ill from food borne diseases and... more The Food Safety means prevention of you and your family becoming ill from food borne diseases and reduces the incidence of food poisoning, good food storage and preparation for consumers.
Food borne microbial pathogens, which may result in human illnesses. Estimates of the costs of human illnesses and costs to the food industry attributed to foodborne pathogens.
Animal health and food safety means the health of the animals within the food of animal origin. Production system impacts many aspects of the system far removed from the animals themselves. To promote high productivity in animal agriculture, examine nutrition, management systems, and animal care practices including the use of antibiotics and vaccines. Change livestock rearing methods, evidence to support the direct public health impact on human illness days, and good safety and inspection service regulations.
Food safety and assuring consumers their food is safe will continue to be a challenge for the industry. Minimize risks of recalls and protect brand equity are part of an effective food safety strategy (Hazard Analysis and Critical Control Point or HACCP) to reduce the risks of microbial contamination during slaughter and processing.
The incidences of bovine spongiform encephalopathy (BSE) and E. coli contamination have brought demands for adoption of traceability and quality assurance systems to manage the animal products supply chain. Foodborne Pathogen Detection as E. coli O157:H7, Listeria monocytogenes, Salmonella and Staphylococcus aureus.

CURRICULUM VITAE

‫االسم‬ ‫أ‬ . ‫د‬ . / ‫شلتوت‬ ‫محمد‬ ‫الدين‬ ‫عزيز‬ ‫فهيم‬ -‫المحكمين‬ ‫لجنة‬ ‫عضو‬ ‫األ‬ ‫لترقية... more ‫االسم‬ ‫أ‬ . ‫د‬ . / ‫شلتوت‬ ‫محمد‬ ‫الدين‬ ‫عزيز‬ ‫فهيم‬ -‫المحكمين‬ ‫لجنة‬ ‫عضو‬ ‫األ‬ ‫لترقية‬ ‫األ‬ ‫و‬ ‫ساتذة‬ ‫المساعدون‬ ‫ساتذة‬ 2016 -2019 ‫تخصص‬ ‫الحيوان‬ ‫تغذية‬ ‫و‬ ‫األغذية‬ ‫علي‬ ‫الصحية‬ ‫الرقابة‬ ‫رقم‬ ‫لجنة‬ 102 . ‫العربية‬ ‫مصر‬ ‫جمهورية‬ ‫للجامعات‬ ‫األعلي‬ ‫المجلس‬ -‫اللجنة‬ ‫عضو‬ ‫العلمية‬ ‫األ‬ ‫لترقية‬ ‫الدائمة‬ ‫األ‬ ‫و‬ ‫ساتذة‬ ‫المساعدون‬ ‫ساتذة‬ 2013 -2016 ‫تخصص‬ ‫الصحية‬ ‫الرقابة‬ ‫ا‬ ‫علي‬ ‫أل‬ ‫غ‬ ‫الحيوان‬ ‫تغذية‬ ‫و‬ ‫ذية‬ ‫رقم‬ ‫لجنة‬ 102 ‫ب‬ ‫األ‬ ‫المجلس‬ ‫للجامعات‬ ‫علي‬ ‫العربية‬ ‫مصر‬ ‫جمهورية‬ . -‫للكتاب‬ ‫الدولي‬ ‫القاهرة‬ ‫معرض‬ ‫بجائزة‬ ‫الفائز‬ 2015 ‫دورته‬ ‫في‬ 46 ‫يوم‬ 11 / 2 / 2015 ‫كتاب‬ ‫في‬ ( ‫االغذية‬ ‫في‬ ‫المسرطنات‬ ‫و‬ ‫الفطريات‬ ) ‫يجائزة‬ ‫علمي‬ ‫كتاب‬ ‫أفضل‬ ‫للكتاب‬ ‫العامة‬ ‫المصرية‬ ‫الهيئة‬ ‫الناشر‬ : . -‫العامة‬ ‫المصرية‬ ‫الهيئة‬ / ‫منتجاتها‬ ‫و‬ ‫اللحوم‬ ‫مواصفات‬ ‫لجنة‬ ‫عضو‬ ‫الجودة‬ ‫و‬ ‫للمواصفات‬ ‫رقم‬ ‫لجنة‬ / 3 / 13 . -‫بنها.‬ ‫جامعة‬ ‫البيطري‬ ‫الطب‬ ‫كلية‬ ‫االغذية‬ ‫مراقبة‬ ‫قسم‬ ‫مجلس‬ ‫عضو‬ -‫بنها‬ ‫جامعة‬ ‫البيطري‬ ‫الطب‬ ‫كلية‬ ‫مجلس‬ ‫عضو‬ 1 / 9 / 2015 -1 / 9 / 2016 . -‫المدن‬ ‫مع‬ ‫منسقا‬ ‫و‬ ‫شبرا‬ ‫و‬ ‫بمشتهر‬ ‫الجامعية‬ ‫المدن‬ ‫علي‬ ‫العام‬ ‫المشرف‬ ‫سعد‬ ‫بكفر‬ ‫الجامعية‬ / ‫بنها‬ ‫جامعة‬

Ir MA Monika Sopov MBA Training manual: Guidelines for the planning and organisation of training activities Slaughterhouse inspection (Egypt

The training manual was prepared for the inspectors of slaughterhouses in Egypt to support the tr... more