Beta Fulltext view is in preview — article structure may vary. Browse all articles
Contents
Food Science & Nutrition Technology Research Article 29 min read

Viruses in Beef, Mutton, Chevon, Venison, Fish and Poultry Meat Products

Shaltout FA*
* Corresponding author
ISSN: 2574-2701  10.23880/fsnt-16000325  Received: November 27, 2023  Published: December 19, 2023
 — views
 141 references
PDF
Keywords
Virus Beef Mutton Chevon Venison Fish Poultry Meat Products
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.

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, 2, 3, 4, 5, 6, 7]. 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 [8, 9, 10, 11, 12, 13, 14, 15].

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 [16, 17, 18, 19, 20, 21, 22, 23]. 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, 9, 24, 25, 26, 27, 28]. Investigation of viruses in Beef, mutton, chevon, venison, fish and poultry meat products [1, 8, 9, 10, 29, 30]

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

DNA Template

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

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

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, 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 labelled antigen competes for primary antibody binding places with the beef, mutton, chevon, venison, 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 [1, 9, 19, 30, 31, 32, 33, 34, 35]. Virus structure is mainly nucleic acid core with a protein coat. A few have an additional, lipid-containing envelope [16, 17, 18, 36, 37, 38, 39, 40]. 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 [1, 8, 29, 41, 42, 43, 44, 45].

Beef, mutton, chevon, venison, fish and poultry meat act as a main sources of animal protein, viruses are of concern to health because of their ability to produce infections, some of which result in disease [16, 17, 18, 46, 47, 48, 49, 50]. 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 [10, 51, 52, 53, 54, 55, 56, 57]. Viruses that infect other animal species tend not to be infectious for humans [58, 59, 60, 61]. 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 [8, 10, 62, 63, 64, 65, 66, 67, 68]. In addition to their species specificity, viruses show a distinct individual preference for infecting certain tissues or organs of the host’s body [17, 18, 51, 52, 69, 70, 71, 72, 73]. 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 [3, 16, 52, 74, 75, 76, 77, 78].

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 [10, 16, 52, 79, 80, 81, 82].

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 [3, 10, 62, 83, 84, 85, 86, 87, 88], 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 [52, 51, 89, 90, 91, 92, 93]. 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 [2, 9, 94, 95, 96, 97, 98].

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 [99, 100, 101, 102, 103]. This can come about in a number of ways, the one of most practical significance being thermal processing or cooking [104, 105, 106, 107, 108, 109]. The times and temperatures required for virus inactivation in Beef, mutton, chevon, venison, fish and poultry meat cannot be specified precisely [1, 8, 29, 110, 111, 112, 113, 114, 115].

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 [116, 117, 118, 119, 120]. 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 [52, 51, 121, 122, 123, 124, 125, 126]. 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 [127, 128, 129, 130, 131]. 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 [1, 30, 116, 132, 133, 134, 135].

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 [8, 29, 136, 137, 138, 139, 140, 141] 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 [16, 18, 51, 52].

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 [10, 16, 18, 51]

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, 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 [2, 4, 9, 62].

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, 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 [1, 8, 29, 30].

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 [2, 3, 9, 43, 62].

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.

References

  1. Koopmans M, Duizer E (2004) Foodborne viruses: an emerging problem. Int J Food Microbiol 90(1): 23-41.
  2. Todd ECD, Greig JD, Bartleson CA, Michaels BS (2007) Outbreaks where food workers have been implicated in the spread of foodborne disease. Part 3 factors contributing to outbreaks and description of outbreak categories. J Food Prot 70(9): 2199-2217.
  3. Ranst M, Robesyn E, Schrijver KD, Top G, Verbeeck J, et al. (2009) An Outbreak of Hepatitis A Associated with the Consumption of Raw Beef. J Clin Virol 44(3): 207-210.
  4. Elaziz AO, Fatin S, Hassanin, Fahim A, Shaltout, et al. (2021) Prevalence of Some Foodborne Parasitic Affection in Slaughtered Animals in Loacal Egyptian Abottoir. Journal of Nutrition Food Science and Technology 2(3): 1-5.
  5. Elaziz AO, Hassanin FS, Shaltout FA, Mohamed OA (2021) Prevalence of some zoonotic parasitic affections in sheep carcasses in a local abattoir in Cairo, Egypt. Advances in Nutrition & Food Science 6(2): 25-31.
  6. Al Shorman AAM, Shaltout FA, 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, pp: 23-25.
  7. Harris LJ, Farber JN, Beuchat LR, Parish ME, Suslow TV, et al. (2006) Outbreaks associated with fresh produce: incidence, growth, and survival of pathogens in fresh and fresh-cut produce. Compr Rev Food Sci Food Saf 2(S1): 78-141.
  8. Holzmann H, Aberle SW, Stiasny K, Werner P, Mischak A, et al. (2009) Tick-borne encephalitis from eating goat cheese in a mountain region of Austria. Emerg Infect Dis 15(10): 1671-1673.
  9. Todd ECD, Greig JD, Bartleson CA, Michaels BS (2007) Outbreaks where food workers have been implicated in the spread of foodborne disease. Part 2 description of outbreaks by size, severity, and settings. J Food Prot 70(8): 1975-1993.
  10. Malek M, Barzilay E, Kramer A, Camp B, Jaykus LA, et al. (2009) Outbreak of norovirus infection among river rafters associated with packaged delicatessen meat, Grand Canyon, 2005. Clin Infect Dis 48(1): 31-37.
  11. Saleh E, Fahim Shaltout, Essam Abd Elaal (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.
  12. Edris A, Hassanin FS, Shaltout FA, Elbaba AH, Nairoz M (2017) Microbiological Evaluation of Some Heat Treated Fish Products in Egyptian Markets. Benha Veterinary Medical Journal 33(2): 305-316.
  13. Edris A, Hassan MA, Shaltout FA, Elhosseiny S (2013) Chemical evaluation of cattle and camel meat. Benha Veterinary Medical Journal 24(2): 191-197.
  14. Edris AM, Hassan MA, Shaltout FA, Elhosseiny S (2012) Detection of E.coli and Salmonella organisms in cattle and camel meat. Benha Veterinary Medical Journal 24(2): 198-204.
  15. Edris AM, Hemmat MI, Shaltout FA, Elshater MA, Eman FMI (2012) Study On Incipient Spoilage Of Chilled Chicken Cuts-Up. Benha Veterinary Medical Journal 23(1): 81-86.
  16. Nordgren J, Kindberg E, Lindgren PE, Matussek A, Svensson L (2010) Norovirus Gastroenteritis Outbreak with a Secretor-independent Susceptibility Pattern, Sweden. Emerg Infect Dis 16(1): 81-87.
  17. Radin D, Velebit B (2015) Transmission of foodborne viruses during food handling. Microbiologia Balkanica, Greece.
  18. Kingsley DH, Chen H (2009) Influence of pH, salt, and temperature on pressure inactivation of hepatitis A virus. Int J Food Microbiol 130(1): 61-64.
  19. Edris AM, Hemmat MI, Shaltout FA, Elshater MA, Eman FMI (2012) Chemical Analysis Of Chicken Meat With Relation To Its Quality. Benha Veterinary Medical Journal 23( 1): 87-92
  20. Edrim AM, Shaltout FA Abd Allah, AM (2005) Incidence of Bacillus cereus in some meat products and the effect of cooking on its survival. Zag Vet J 33(2): 118-124.
  21. Edris AM, Shaltout, FA, Arab WS (2005) Bacterial Evaluation of Quail Meat. Benha Vet Med J 16(1):1-14.
  22. Guyader FS, Bon F, DeMedici D, Parnaudeau S, Bertone A, et al. (2006) Detection of multiple noroviruses associated with an international gastroenteritis outbreak linked to oyster consumption. J Clin Microbiol 44: 3878-3882.
  23. Edris MA, Hassanin FS, Shaltout FA, ENairoz AHE, Adel M (2017) Microbiological evaluation of some frozen and salted fish products in Egyptian markets. Benha Veterinary Medical Journal 33(2): 317-328.
  24. Edris AM, Shaltout FA, Salem GH, El-ToukhyEI (2011) Incidence and isolation of Salmonellae from some meat products. 4th Scientific Conference 25-27th May 2011, Egypt, pp: 172-179.
  25. Leroy EM, Epelboin A, Mondonge V, Pourrut H, Gonzalez JP, et al. (2009) Human Ebola Outbreak Resulting from Direct Exposure to Fruit Bats in Luebo, Democratic Republic of Congo, 2007. Vector Borne Zoonotic Dis 9(6): 723-728.
  26. Edris AM, Shaltout FA, Salem GH ToukhyEIT (2011) Plasmid profile analysis of Salmonellae isolated from some meat products. 4th Scientific Conference 25-27th May 2011, Egypt, pp: 194-201.
  27. Ragab A, Edris AM, Shaltout FAE, Salem AM (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.
  28. Hassan MA, Shaltout FA, Arafa MM, Mansour AH Saud KR (2013) Biochemical studies on rabbit meat related to some diseases. Benha Vet Med J 25(1): 88-93.
  29. Cisak E, Wójcik-Fatla A, Zajac V, Sroka J, Buczek A, et al. (2010) Prevalence of tick-borne encephalitis virus (TBEV) in samples of raw milk taken randomly from cows, goats and sheep in eastern Poland. Ann Agric Environ Med 17(2): 283-286.
  30. Vasickova P, Psikal I, Kralik P, Widen F, Hubalek Z, et al. (2007) Hepatitis E virus: a review. Vet Med-Czech 52(9): 365-384.
  31. Hassan MA, Shaltout FA (1997) Occurrence of Some Food Poisoning Microorganisms in Rabbit Carcasses. Alex J Vet Science 13(1): 55-61.
  32. Hassan M, Shaltout FA, Saqur N (2020) Histamine in Some Fish Products. Archives of Animal Husbandry & Dairy Science 2(1): 1-3.
  33. Hassan MA, Shaltout FA, Sheikh E, Naglaa MS (2019) Assessment of histamine residues in smoked and salted fish. Benha Veterinary Medical Journal 37(2): 50-52.
  34. Hassan MA, Shaltout FA (2004) Comparative Study on Storage Stability of Beef, Chicken meat, and Fish at Chilling Temperature Alex. J Vet Science 20(21): 21-30.
  35. Hassan MA, Shaltout FA, Maarouf AA, El-Shafey WS (2014) Psychrotrophic bacteria in frozen fish with special reference to pseudomonas species. Benha Vet Med J 27(1): 78-83.
  36. Hassan MA, Shaltout FA, Arafa MM, Mansour AH, Saudi KR (2013) Bacteriological studies on rabbit meat related to sime diseases. Benha Vet Med J 25(1): 94-99.
  37. Hassanin FS, Hassan MA, Shaltout FA, Shawqy NA, Elhameed AA (2017) Chemical criteria of chicken meat. Benha Veterinary Medical Journal 33(2): 457-464.
  38. Hassanin FS, Hassan MA, Shaltout FA, Elrais-Amina M (2014) Clostridium Perfringens In Vacuum Packaged Meat Products. Benha Veterinary Medical Journal 26(1): 49-53.
  39. Hassanien FS, Shaltout FA, Fahmey MZ, Elsukkary HF (2020) Bacteriological quality guides in local and imported beef and their relation to public health. Benha Veterinary Medical Journal 39: 125-129.
  40. Li W, She R, Wei H, Zhao J, Wang Y, et al. (2009) Prevalence of hepatitis E virus in swine under different breeding environment and abattoir in Beijing, China. Vet Microbiol 133: 75-83.
  41. Hassanin FS, Shaltout FA, Mostafa EM (2013) Parasitic affections in edible offal. Benha Vet Med J 25 (2): 46-55.
  42. Hassanin FS, Shaltout FA, Lamada HM, Allah AEM (2011) The Effect Of Preservative (Nisin) On The Survival Of Listeria Monocytogenes. Benha Veterinary Medical Journal (1): 141-145.
  43. Khattab E, Shaltout F, Sabik I (2021) Hepatitis A virus related to foods**.** Benha Veterinary Medical Journal 40(1): 174-179.
  44. Saad SM, Shaltout FA, Farag AA, Mohammed HF (2022) Organophosphorus Residues in Fish in Rural Areas. Journal of Progress in Engineering and Physical Science 1(1): 27-31.
  45. Saif M, Saad SM, Hassanin FS, Shaltout FA, Zaghloul M (2019) Molecular detection of enterotoxigenic Staphylococcus aureus in ready-to-eat beef products. Benha Veterinary Medical Journal 37: 7-11.
  46. Saif M, Saad SM, Hassanin FS, Shaltout FA, Zaghlou M (2019) Prevalence of methicillin-resistant Staphylococcus aureus in some ready-to-eat meat products. Benha Veterinary Medical Journal 37: 12-15.
  47. Farag AA, Saad SM, Shaltout FA, Mohammed HF (2023) Studies on Pesticides Residues in Fish in Menofia Governorate. Benha Journal of Applied Sciences 8(5): 323-330.
  48. Farag AA, Saad SM, Shaltout FA, Mohammed HF (2023) Organochlorine Residues in Fish in Rural Areas. Benha Journal of Applied Sciences 8(5): 331-336.
  49. Shaltout FA, Hussein MN, Elsayed NK (2023) Histological Detection of Unauthorized Herbal and Animal Contents in Some Meat Products. Journal of Advanced Veterinary Research 13(2): 157-160.
  50. Shaltout FA, Heikal GI, Ghanem AM (2022) Mycological quality of some chicken meat cuts in Gharbiya governorate with special reference to Aspergillus flavus virulent factors. benha veteriv medical journal veterinary 42(1): 12-16.
  51. Hudson JB, Sharma M, Vimalanathan S (2009) Development of a practical method for using ozone gas as a virus decontaminating agent. Ozone Sci Eng 31(3): 216-23.
  52. Feagins AR, Opriessnig T, Guenette DK, Halbur PG, Meng XJ (2008) Inactivation of infectious hepatitis E virus present in commercial pig livers sold in local grocery stores in the United States. Int J Food Microbiol 123(1- 2): 32-37.
  53. Shaltout FA, Salem RM, Eldiasty EM, Diab FA (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.
  54. Shaltout FA, Barr AAH, Abdelaziz ME (2022) Pathogenic Microorganisms in Meat Products. Biomedical Journal of Scientific & Technical Research 41(4): 32836-32843.
  55. Shaltout FA, Thabet MG, Koura HA (2017) Impact of Some Essential Oils on the Quality Aspect and Shelf Life of Meat. J Nutr Food Sci 7(S1): 647.
  56. Shaltout, FA, Mohammed IZ, Afify ESA (2020) Bacteriological profile of some raw chicken meat cuts in Ismailia city, Egypt. Benha Veterinary Medical Journal 39(2020): 11-15
  57. Shaltout FA, Mohammed IZ, Afify ESA (2020) Detection of E. coli O157 and Salmonella species in some raw chicken meat cuts in Ismailia province, Egypt. Benha Veterinary Medical Journal 39: 101-104.
  58. Shaltout FA, diasty EME, Hassan MAA (2019) Hygienic Quality of Ready to Eat Cooked Meat in Restaurants at Cairo. Journal of Global Biosciences 8(12): 6627-6641.
  59. Shaltout FA, Nasief MZ, Lotfy LM, Gamil BT (2019) Microbiological status of chicken cuts and its products. Benha Veterinary Medical Journal 37: 57-63.
  60. Shaltout FA (2019) Poultry Meat. Scholarly Journal of Food and Nutrition 22: 1-2.
  61. Shaltout FA (2019) Food Hygiene and Control. Food Science and Nutrition Technology 4(5): 1-2.
  62. Mattison K, Shukla A, Cook A, Pollari F, Friendship R, et al. (2007) Human noroviruses in swine and cattle. Emerg Infect Dis 13(8): 1184-1188.
  63. Hassanin FS, Shaltout FA, Homouda SN, Arakeeb SM (2019) Natural preservatives in raw chicken meat. Benha Veterinary Medical Journal 37: 41-45.
  64. Lopman BA, Duynhoven VY, Hanon FX, Reacher M, Koopmans M, et al. (2002) Consortium on food-borne viruses in Europe: laboratory capability in Europe for food-borne viruses. Euro Surveill 7(4): 61-65.
  65. Hazaa W, Shaltout FA, Shater ME (2019) Prevalence of some chemical hazards in some meat products. Benha Veterinary Medical Journal 37(2): 32-36.
  66. Hazaa W, Shaltout FA, Shater ME (2019) Identification of Some Biological Hazards in Some Meat Products. Benha Veterinary Medical Journal 37(2): 27-31.
  67. Gaafar R, Hassanin FS, Shaltout FA, Zaghloul M (2019) Molecular detection of enterotoxigenic Staphylococcus aureus in some ready to eat meat-based sandwiches. Benha Veterinary Medical Journal 37(2): 22-26.
  68. GaafarR, 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 Veterinary Medical Journal 37(2): 16-21
  69. 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): 12-20.
  70. 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).
  71. Saad SM, Hassanin FS, Shaltout FA, Nassif MZ, Marwa ZM (2019) Prevalence of Methicillin-Resistant Staphylococcus Aureus in Some Ready-to-Eat Meat Products. American Journal of Biomedical Science & Research 4(6): 460-464.
  72. Shaltout FA (2019) Pollution of Chicken Meat and Its Products by Heavy Metals. Research and Reviews on Healthcare. Open Access Journal 4(3): 3381-3382.
  73. Shaltout FA, EL-diasty EM, Mohamed MSM (2018) Effects of chitosan on quality attributes fresh meat slices stored at 4 C. Benha Veterinary Medical Journal 35(2): 157-168.
  74. Shaltout FA, Abdel-Aziz (2004) Salmonella enterica serovar Enteritidis in poultry meat and their epidemiology. Vet Med J Giza 52: 429-436.
  75. Shaltout, FA, Shorah HFE, Zahaby DIE, Lotfy LM (2018) Bacteriological Profile of Chicken Meat Products. Food & Nutrition: Current Research 1(3): 83-90
  76. Shaltout FA, Mohamed AH, Shater, El-Aziz WMA (2015) Bacteriological assessment of Street Vended Meat Products sandwiches in kalyobia Governorate. Benha Veterinary Medical Journal 28(2): 58‐66.
  77. Shaltout FA, Shatter MAE, 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
  78. 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.
  79. Luby SP, Rahman M, Hossain MJ, Blum LS, Husain MM, et al. (2006) Foodborne transmission of Nipah virus, Bangladesh. Emerg. Infect 12(12):1888-1894.
  80. Shaltout FA, Maarouf A, Elkhouly (2017) Bacteriological Evaluation of Frozen Sausage. Nutrition and Food Toxicology 1(5): 174-185.
  81. Shaltout FA, El-Toukhy EI, Abd El-Hai MM (2019) Molecular Diagnosis of Salmonellae in Frozen Meat and Some Meat Products. Nutrition and Food Technology Open Access 5(1): 2470-6086.
  82. Shaltout FA, Ali AM, Rashad SM (2016) Bacterial Contamination of Fast Foods. Benha Journal of Applied Sciences 1(2): 45-51.
  83. Shaltout FA, Riad EM, TES Ahmed, 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(6): 1-5.
  84. Shaltout FA, Zakaria IM, Eltanani J, Elmelegy A (2015) Microbiological status of meat and chicken received to University student hostel. Benha Veterinary Medical Journal 29(2): 187‐192.
  85. Saad SM, Edris AM, Shaltout FA, Edris Shimaa N (2011) Isolation and identification of salmonellae and E.coli from meat and poultry cuts by using multiplex. Benha Veterinary Medical Journal 22(2): 152-160.
  86. Saad SM, Shaltout FA (1998) Mycological Evaluation of camel carcasses at Kalyobia Abattoirs. Vet Med J Giza 46(3): 223-229.
  87. Saad S M, 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): 13-21.
  88. Saad SM, Hassanin FS, Shaltout FA, Nassif MZ, Seif MZ (2019) Prevalence of Methicillin-Resistant Staphylococcus Aureus in Some Ready-to-Eat Meat Products. American Journal of Biomedical Science & Research 4(6): 460-465.
  89. 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.
  90. Lopman B, Reacher M, Duijnhoven YV, Hanon FX, Brown D, et al. (2003) Viral gastroenteritis outbreaks in Europe 1995–2000. Emerg Infect Dis 9(1): 90-96.
  91. Lupulović D, Lazić S, Prodanov-Radulović J, De Oya NJ, Escribano-Romero E, et al. (2010) First serological study of hepatitis E virus infection in backyard pigs from Serbia. Food Environ Virol 2(2): 110-113.
  92. Matsuda H, Okada K, Takahashi K, Mishiro S (2003) Severe hepatitis E virus infection after ingestion of uncooked liver from a wild boar. J Infect Dis 188(6): 944.
  93. Mattison K, Harlow J, Morton V, Cook A, Pollari F, et al. (2010) Enteric viruses in ready-to-eat packaged leafy greens. Emerg Infect Dis 16(11): 1815-1817.
  94. 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.
  95. 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.
  96. 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.
  97. Shaltout FA (2002) Microbiological Aspects of Semi- cooked chicken Meat Products. Benha Veterinary Medical Journal 13(2): 15-26.
  98. Mesquita JR, Vaza L, Cerqueira S, Castilho F, Santos R, 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.
  99. Shaltout FA, Mohammed Farouk, Ibrahim HAA, Mostafa EM Afifi (2017) Incidence of Coliform and Staphylococcus aureus in ready to eat fast foods. Benha Veterinary Medical Journal 32(1): 13-17.
  100. Müller L, Schultz AC, Fonager J, Jensen J, Lisby M, 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.
  101. Shaltout FA (1992) Studies on Mycotoxins in Meat and Meat by Products. MVSc Thesis Faculty of Veterinary Medicine, Moshtohor, Zagazig University Benha branch.
  102. Shaltout FA (1996) Mycological And Mycotoxicological profile Of Some Meat products. PhD Thesis, Faculty of Veterinary Medicine, Moshtohor, Zagazig University Benha branch.
  103. Shaltout FA (1998) Proteolytic Psychrotrophes in Some Meat products. Alex Vet Med J 14(2): 97-107.
  104. Shaltout FA (1999) Anaerobic Bacteria in Vacuum Packed Meat Products. Benha Vet Med J 10(1): 1-10.
  105. Shaltout FA (2000) Protozoal Foodborne Pathogens in some Meat Products. Assiut Vet Med J 42 (84): 54-59.
  106. Shaltout FA (2001) Quality evaluation of sheep carcasses slaughtered at Kalyobia abattoirs. Assiut Veterinary Medical Journal 46(91): 150-159.
  107. Shaltout FA (2002) Microbiological Aspects of Semi- cooked Chicken Meat Products. Benha Vet Med J 13(2): 15-26.
  108. Shaltout FA (2003) Yersinia Enterocolitica in some meat products and fish marketed at Benha city. The Third international conference Mansoura 29-30 April.
  109. Shaltout FA (2020) Microbiological quality of chicken carcasses at modern Poultry plant. J Nutrition and Food Processing 3(1): 1-6.
  110. Newell DG, Koopmans M, Verhoef L, Duizer E, Aidara- Kane A, 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 (1): S3-S15.
  111. Norder H, Sundqvist L, Magnusson L, Østergaard Breum S, Löfdahl M, et al. (2009) Endemic hepatitis E in two Nordic countries. Euro Surveill 14(19): 19211.
  112. Shaltout FA, Amin RA, Nassif MZ, Abdel-wahab SA (2014) Detection of aflatoxins in some meat products. Benha veterinary medical journal 27(2): 368-374.
  113. Shaltout FA, Afify, Jehan Riad EM, Elhasan A, Asmaa A (2012) Improvement of microbiological status of oriental sausage. Journal of Egyptian Veterinary Medical Association 72(2): 157-167.
  114. Shaltout FA, Daoud JR (1996) Chemical analytical studies on rabbit meat and liver. Benha Vet Med J 8(2): 17-27.
  115. Shaltout FA, Edris AM (1999) Contamination of shawerma with pathogenic yeasts. Assiut Veterinary Medical Journal 41(81): 170-176.
  116. Shaltout FA, Eldiasty E, Mohamed MS (2014) Incidence of lipolytic and proteolytic fungi in some chicken meat products and their public health significance. 1st Scientific Conference on Food Safety and Technology, Egypt, pp: 79-89.
  117. Shaltout FA, Eldiasty E, Salem R, Hassan Asmaa (2016) Mycological quality of chicken carcasses and extending shelf – life by using preservatives at refrigerated storage. Veterinary Medical Journal –Giza 62(3): 1-7.
  118. Shaltout FA, Salem RM, Eman ED, Diab FAH (2016) Mycological evaluation of some ready to eat meat products with special reference to molecular characterization. Veterinary Medical Journal-Giza 62(3): 9-14.
  119. 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.
  120. Shaltout FA, Gerges TM, Shewail AA (2014) Impact of Some Organic Acids and Their Salts on Microbial Quality and Shelf Life of Beef. Assiut Vet Med J 64(159): 164-177.
  121. 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.
  122. Shaltout FA, El-Lawendy HMT (2003) Heavy Metal Residues In Shawerma. Beni-Suef Vet Med J 13(1): 213- 224.
  123. Pebody RG, Leino T, Ruutu P, Kinnunen L, Davidkin I, et al. (1998) Food-borne outbreaks of hepatitis A in a low endemic country: an emerging problem? Epidemiol Infect 120(1): 55-59.
  124. Shaltout FA, Hashim MF (2002) Histamine in salted, Smoked and Canned Fish products. Benha Vet Med J 13(1): 1-11.
  125. Shaltout FA, Hashim MF, Saber EN (2015) Detection of some heavy metals in fish (tilapia nilotica and Claris lazera) at Menufia Governorate. Benha Vet Med J 29(1): 56-64.
  126. Shaltout FA, Ibrahim HM (1997) Quality evaluation of luncheon and Alexandrian sausage. Benha Vet Med J 10(1): 1-10.
  127. Shaltout FA. Nassif MZ, Shakran AM (2014) Quality of battered and breaded chicken meat products. Global Journal of Agriculture and Food Safety Science 1(2): 283-299.
  128. Shaltout FA, Salem AM, Mahmoud AH (2013) Bacterial aspect of cooked meat and offal at street vendors level. Benha veterinary medical journal 24(1): 320-328.
  129. 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.
  130. Tamada Y, Yano K, Yatsuhashi H, Inoue O, Mawatari F, et al. (2004) Consumption of wild boar linked to cases of hepatitis E. J Hepatol 40(5): 869-870.
  131. Al-Tarazi YA, 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, Egypt.
  132. Petrignani M, Harms M, Verhoef L, van Hunen R, Swaan C, et al. (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): 19572.
  133. Petrović T, Lupulović D, de Oya NJ, Vojvodić S, Blazquez AB, et al. (2014) Prevalence of hepatitis E virus antibodies in Serbian blood donors. J Infect Dev Ctries 8(10): 1322-1327.
  134. 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.
  135. 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.
  136. Ramsay CN, Upton PA (1989) Hepatitis A and frozen raspberries. Lancet 333(8628): 43-44.
  137. Wheeler C, Vogt TM, Armstrong GL, Vaughan G, Weltman A, et al. (2005) An outbreak of hepatitis A associated with green onions. N Engl J Med 353: 890- 897.
  138. Shaltout FA, Maarouf AAA, Ahmed EMK (2018) Heavy Metal Residues in chicken cuts up and processed chicken meat products. Benha Veterinary Medical Journal 34(1): 473-483.
  139. Shaltout FA, Lamada HM, Edris EAM (2020) Bacteriological examination of some ready to eat meat and chicken meals. Biomed J Sci & Tech Res 27(1): 20461-20465.
  140. Sobhy A, Shaltout FA (2020) Prevalence of some food poisoning bacteria in semi cooked chicken meat products at Qaliubiya governorate by recent Vitek 2 compact and PCR techniques. Benha Veterinary Medical Journal 38 (2020): 88-92.
  141. Sobhy A, Shaltout FA (2020) Detection of food poisoning bacteria in some semi-cooked chicken meat products marketed at Qaliubiya governorate. Benha Veterinary Medical Journal 38(2020): 93-96.
More from this journal

Cite this article

BibTeX
APA
RIS
@article{shaltout2023,
  title   = {Viruses in Beef, Mutton, Chevon, Venison, Fish and Poultry Meat Products},
  author  = {Shaltout FA},
  journal = {Food Science & Nutrition Technology},
  year    = {2023},
  volume  = {8},
  number  = {4},
  doi     = {10.23880/fsnt-16000325}
}
Shaltout FA (2023). Viruses in Beef, Mutton, Chevon, Venison, Fish and Poultry Meat Products. Food Science & Nutrition Technology, 8(4). https://doi.org/10.23880/fsnt-16000325
TY  - JOUR
TI  - Viruses in Beef, Mutton, Chevon, Venison, Fish and Poultry Meat Products
AU  - Shaltout FA
JO  - Food Science & Nutrition Technology
PY  - 2023
VL  - 8
IS  - 4
DO  - 10.23880/fsnt-16000325
ER  -