info@auctorespublishing.com
+1-(302)-520-2644
+1-(302)-520-2644

How you can do extending meat shelf- life?

  1. Home
  2. Journals
  3. Clinical Medical Reviews and Reports
  4. Archives
Submit Guidelines

Review | DOI: https://doi.org/10.31579/2690-8794/229

How you can do extending meat shelf- life?

  • Fahim A. Shaltout

Food Control, Faculty of Veterinary Medicine, Benha University, Egypt.

*Corresponding Author: Food Control, Faculty of Veterinary Medicine, Benha University, Egypt.

Citation: Fahim A. Shaltout, (2024), How you can do extending meat shelf- life?, Clinical Medical Reviews and Reports, 6(7); DOI:10.31579/2690-8794/229

Copyright: © 2024, Fahim A. Shaltout. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: 06 September 2024 | Accepted: 13 September 2024 | Published: 20 September 2024

Keywords: the shelf life; meat; meat products; lipid oxidation; autolytic enzymatic reactions

Abstract

The shelf life of the meat and the meat products is the storage time until spoilage, which is a complex condition in which the combination of biological and physico-chemical activities may interact and make the product unacceptable for the human consumption.

A maximum acceptable microbial level and/or unacceptable off-odor and off-flavor identify the exact point of spoilage, which is strictly dependent on the initial numbers and types of contaminating microorganisms, their growth, lipid oxidation, and autolytic enzymatic reactions. Meat and fish, due to their physico-chemical characteristics, are excellent basic nutrients for microbial activity. Indeed the pH, aw (activity water) and high moisture values can support the growth of a wide variety of microorganisms.

Introduction

Usually, the initial microbial count of the meat and the cooked meat products is about 23 log CFU/cm2 or g, and for fresh meat and meat and fish products about 45 log CFU/cm2 or g. The large variety of microbial species originate from the physiological status of the animal during the farming, the slaughtering, the harvesting, the fishing, the processing, the transportation, the preservation, and the storage conditions. The contamination also occurs after the heating process that is often used to prolong the shelf life either of meat or fish products. It is estimated that only 10% of the microorganisms initially present are psychrotolerant and may grow in cold-storage and that the fraction causing the spoilage is even lower [1-7]. During the storage, the temperature, the gaseous atmosphere, the pH, the NaCl, and the packaging are important factors affecting the selection, the growth rate, and the activity for certain bacteria. The initial mesophiiic bacterial count on the meat and the cooked meat products is about lo’-10’ cfu,/cm’ or gram, consisting of a large variety of species. Only 10% of the bacteria initially present are able to grow at refrigeration temperatures, and the fraction causing spoilage is even Iower. Since the meat products are heated to a temperature of 65-75”C, most vegetative cells are killed and post-heat treatment recontamination determines the shelf-life. The surface contamination of the cut meat and the meat products will determine the potential shelf-life. During the storage, the environmental factors such as the temperature, the gaseous atmosphere, the pH and the NaCl will select for certain bacteria, and affect their growth rate and activity. The shelf-life of the refrigerated meat and the meat products may vary from days up to several months. The bacteria able to grow and cause the spoilage during the storage of the meat, the cooked and the cured meat products [8-14].

Causes of the meat spoilage

can be caused by physical, chemical and biological agents, including the microorganisms-bacteria, yeast and mold, the action of enzymes in meat such as lipases and proteases,  the chemical reactions in the foods such as the browning and the oxidation, the physical changes introduced by the freezing, the drying, and the application of the pressure . Although several agents are implicated in the meat spoilage, the microorganisms are the most common cause of the quality deterioration in the foods of animal origin. The spoilage organisms break down fat, carbohydrate, and protein in the meat resulting in the development of off-flavors, slime formation, and discoloration, thereby rendering the meat disagreeable for consumption.  It is estimated that microbial spoilage is responsible for 25% of the postharvest food loss globally [15-21].

The Meat

The Environmental influence on the bacterial growth and the shelf-life.

The Growth to high numbers is a prerequisite for the spoilage. The expected shelf-life and growth ability of different bacteria under various environmental conditions. The Microbiome of the spoiled meat, The Microbial spoilage can be defined as the biochemical changes in meat brought about by dominant microorganisms that make up a significantly higher proportion of the microbial community associated with meat. The overall composition of the spoilage microflora is diverse and primarily determined by the environment in which the animals are raised, and the postharvest and processing environment of meat. These spoilage organisms are conventionally grouped as the Gram-negative rods, the Grampositive spore formers, the lactic acid bacteria (LAB), the other Gram-positive bacteria, the yeast, and the molds. The meat products are not commonly degraded by the  yeast due to their inability to produce extracellular proteases. Some exceptions to this include Yarrowia lipolytica, Rhodoturola, Cryptococcus, Pichia, and Saccharomyces in the fresh and the refrigerated meat and the poultry. Similarly, the mold found on the meat that could play a role in the spoilage includes Alternaria, Aspergillus, Fusarium, Rhizopus, and Cladosporium [22-28].

The Micro flora of the fresh meat

The muscle tissue in healthy living animals is essentially sterile.  Thus the initial microbial load and composition of the fresh meat are primarily influenced by the physiological status of the animal at the time of slaughter, the spread of microbes during slaughter and the slaughterhouse environment. Following sacrifice, the main contamination of the meat occurs when the carcass is opened and the offals are removed. For instance, bacteria from the intestines, lymph nodes, skin, hide, handlers, cutting knives, and the processing facility can potentially contaminate the meat.  These microorganisms acquired by the meat can be termed as the slaughterhouse microbiome, which is a combination of the microbial population in the facility and the animal’s gut. Toward this, Mills and coworkers demonstrated that Carnobacterium spp. identified on lamb carcasses were traced back to the meat processing environment. Spoilage bacteria and the meat quality. Further, investigations of microbial prevalence revealed that the core microbiota at the slaughterhouse consisted of Staphylococcus spp., Streptococcus spp., Brocothrix spp., Psychrobacter spp., Acinetobacter spp., and LAB. On the other hand, Proteobacteria especially Pseudomonas spp. and members of Enterobacteriaceae were found to dominate the carcass microflora [29-35].

The Packaging

Three different packaging types are in use: air, vacuum and modified atmospheres (MA).  MA contains different levels of oxygen and carbon dioxide, balanced with inert nitrogen.  The Packages containing up to 80% oxygen and 20

The Factors affecting microbial meat spoilage

The Spoilage of the meat is principally caused by the growth and degradation of the nutrients in the product by a diverse group of microorganisms. The composition of this micro flora is dependent on the product itself and the processing and storage conditions. In general, the factors that influence microbial proliferation on meat are grouped into three categories. The Intrinsic parameters, These include the physical and chemical composition of the substrate, water activity, pH, nutrient availability, initial microflora and presence of natural antimicrobial substances. The Extrinsic parameters, The storage and handling environment specifically temperature, humidity, and atmosphere condition (aerobic, anaerobic, and MAP). The Implicit parameters, These constitute the synergistic and antagonistic effects of the factors mentioned above on the development and establishment of the spoilage microflora. The Intrinsic factors, The Meat composition and antimicrobial hurdles Like higher animals, microorganisms also require energy for their growth and survival, essential nutrients and components for the constitution of cells. They acquire these molecules from their substrate or surrounding food environment.  In this regard, meat and muscle foods, in general, are rich in proteins, lipids, minerals, and vitamins, but poor sources of carbohydrates. This nutrient composition and availability select for the growth and survival of certain groups of microbes (initial microflora) over the others. Further, the initial break down of these macromolecules to simpler molecules paves the way for microbial succession by organisms that in turn feed on these metabolites. Beyond nutrient availability, the presence of growth factors, natural and added inhibitors select for specific strains. These antimicrobial hurdles include food additives, preservatives, natural antimicrobials, and bioprotective cultures that are incorporated in food to improve shelf life and promote food safety [134-139]. 

The meat pH Postmortem pH of meat is determined by the amount of lactic acid produced from glycogen during anaerobic glycolysis, and is an essential determinant for the growth of spoilage microbes. After slaughter, muscle pH reduces typically to 5.4 \5.8, which can inhibit spoilage microbes to a certain extent.  The Meat from stressed animals produces a pH greater than or equal to 6.0 (dark, firm, and dry meat), and this makes it an ideal environment for microbes to multiply, eventually resulting in spoilage. The presence of lipid (adipose tissue) 320 Chapter 17 and high pH favor rapid bacterial proliferation, utilization of nutrients, and eventual spoilage of the meat. The Water activity High, The moisture content and low solute concentrations tend to provide a favorable environment for microbial growth on meat.  The Water activity (aW) of a solution is defined as the ratio of its vapor pressure to that of pure water at the same temperature, and it is inversely proportional to the number of solute molecules present.  The Spoilage molds and yeast are more tolerant to higher osmotic pressures than bacteria. The Bacteria tend to grow at a aW ranging from 0.75 to 1.0, whereas yeast and molds grow slowly at an aW of 0.62. Dried products (aW of less than 0.85), which are stored and distributed at ambient temperatures do not support growth and toxin production bacteria such as Staphylococcus aureus and Clostridium botulinum. The microbe population in curing salt solutions such as bacon brines has a shift in population toward osmotolerant and halotolerant organisms. For instance, certain Lactobacillus spp. can tolerate high sugar concentration generally used in ham-curing brine. They are capable of growing on cured unprocessed hams and produce polysaccharides with associated deterioration in flavor and appearance. The Extrinsic factors, The Temperature is a major factor that controls bacterial growth. An understanding of time and temperature management to control spoilage microbes is essential to improve the shelf life of a product. Based on the survivability of microbes at different temperatures, they can be classified as psychrotrophs, mesophiles, and thermophiles, whose tolerability includes the following temperature ranges: 2C 7C, 10C 40C, and 43C, v66C, respectively. The Aerobic spoilage microflora at chilling temperatures consists predominantly of the pseudomonads, while the LAB are the primary organisms of concern under anaerobic conditions or MAP. The nutrient content at certain storage temperatures in meat is another factor that influences microbial growth. An inverse relation has been observed with temperature and amino acid utilization by Lactobacillus arabinosus, wherein the bacterium requires phenylalanine, tyrosine, and aspartate for growth at 39C, phenylalanine and tyrosine at 37C, and none of these amino acids at 26C. Also, a high microbial load before freezing can contribute to the persistence of microbial enzymes such as lipases even at freezing temperatures. Although the microbial growth process is arrested by freezing, microbial enzymes may continue to produce deleterious changes in meat quality even at temperatures as low as 30C. The Packaging and the gaseous atmosphere, The gaseous atmosphere within a packed meat product has a significant impact on the spoilage microbiome.  The Pseudomonas spp., Acinetobacter spp. and Moraxella spp. are predominant bacterial genera involved in aerobically stored meat products within a temperature range of 1C to 25C. Specifically, P. fluorescens, P. fragi, P. ludensis, and P. putida are the significant species commonly isolated from aerobically packaged meat. In the vacuum-packed and MAP meat, there is a shift from aerobic bacteria to the overgrowth and prevalence of facultative and strict anaerobic spoilage microbes. Shewanella spp., Brochothrix spp. (B. thermosphacta and B. campestris), Serratia spp., and LAB are the major groups involved in spoilage of vacuum and/or MAP meat products. S. putrefaciens is a predominant spoilage bacterium found in chilled and vacuum-packaged meat. Reduced water activity along with microaerophilic conditions inhibits gramnegative spoilage microbes and favors the growth and establishment of the LAB. The Implicit factors, The Implicit factors influencing spoilage develop as a result of microbial succession that occurs in meat through the production continuum. The factors previously described can either have a synergistic or antagonistic effect on strain selection and eventual composition of the spoilage microflora. Synergistic effects include the breakdown of macromolecules in meat by the initial microflora, thereby providing easily accessible nutrients for a subsequent group of microorganisms that would otherwise be unable to sustain themselves in the food environment. Similarly, changes in acidity or buffering capacity of meat and water activity help select for strains that are tolerant to the altered conditions thereby establishing the secondary spoilage microflora on meat.  While these conditions may serve to support a certain group of organisms, they are antagonistic to other species that are sensitive to this food environment [12-19].

Conclusion

The microorganisms play in the spoilage of meat and meat products, it is critical to develop effective and feasible approaches to prevent and curtail the growth of spoilage microorganisms. However, in order to develop practical antimicrobial hurdles, it is important to identify, characterize, and understand the predisposing factors in a food system that promote bacterial growth and spoilage. Furthermore, the elucidation of the microbial signature associated with different foods, and various handling and storage conditions will help to develop intervention strategies that are product specific and can be applied along the food production continuum.

References

  1. Shaltout, F. , Riad,E.M ., and AbouElhassan, Asmaa , A(2017): prevalence Of Mycobacterium Tuberculosis In Imported cattle Offals And Its lymph Nodes. Veterinary Medical Journal -Giza (VMJG), 63(2): 115 – 122.
    View at Publisher | View at Google Scholar
  2. Blickstad. E. and Molin, G. (1984) Growth and end-product formation in fermenter cultures of gaseous atmospheres. J. Appl. Bacterial. 57. 213-220.
    View at Publisher | View at Google Scholar
  3. Shaltout, F., Riad,E.M ., and Asmaa Abou-Elhassan (2017): Prevalence Of Mycobacterium Spp . In Cattle Meat And Offal's Slaughtered In And Out Abattoir. Egyptian Veterinary medical Association, 77(2): 407 – 420.
    View at Publisher | View at Google Scholar
  4. Blickstzad, E. and Mofin, G. (1983b) The microbial flora of smoked pork loin and frankfurter sausage stared in different atmospheres at 4*C. J. Appl. Bacterial. 54. 45-56.
    View at Publisher | View at Google Scholar
  5. Abd Elaziz, O., Fatin S. Hassanin, Fahim A. Shaltout and Othman A. Mohamed (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.
    View at Publisher | View at Google Scholar
  6. Abd Elaziz, O., Fatin, S Hassanin , Fahim, A Shaltout, Othman, A Mohamed (2021): Prevalence of some zoonotic parasitic affections in sheep carcasses in a local abattoir in Cairo, Egypt. Advances in Nutrition & Food Science 6(2): 6(2): 25-31.
    View at Publisher | View at Google Scholar
  7. Al Shorman,A.A.M. ;Shaltout, F. and hilat,N (1999):Detection of certain hormone residues in meat marketed in Jordan.Jordan University of Science and Technology, 1st International Conference on Sheep and goat Diseases and Productivity, 23-25 October, 1999.
    View at Publisher | View at Google Scholar
  8. Ebeed Saleh , 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.
    View at Publisher | View at Google Scholar
  9. Edris A, Hassanin, F. S; Shaltout, F. , Azza H Elbaba and Nairoz M Adel(2017): Microbiological Evaluation of Some Heat Treated Fish Products in Egyptian Markets.EC Nutrition 12.3 (2017): 124-132.
    View at Publisher | View at Google Scholar
  10. Edris ,A., Hassan,M.A., Shaltout, F. and Elhosseiny , S. (2013): Chemical evaluation of cattle and camel meat. BENHA VETERINARY MEDICAL JOURNAL, 24(2): 191-197 .
    View at Publisher | View at Google Scholar
  11. Edris ,A.M., Hassan,M.A., Shaltout, F. and Elhosseiny , S(2012): Detection of E.coli and Salmonella organisms in cattle and camel meat. BENHA VETERINARY MEDICAL JOURNAL, 24(2): 198-204.
    View at Publisher | View at Google Scholar
  12. Edris A.M.; Hemmat M. I., Shaltout, F. ; Elshater M.A., Eman F.M.I. (2012): Study On Incipient Spoilage Of Chilled Chicken Cuts-Up. BENHA VETERINARY MEDICAL JOURNAL, VOL. 23, NO. 1, JUNE 2012: 81-86 .
    View at Publisher | View at Google Scholar
  13. Edris A.M.; Hemmat M.I.; Shaltout, F. ; Elshater M.A., Eman, F.M.I.(2012):chemical analysis of chicken meat with relation to its quality. Benha veterinary medical journal, 23(1): 87-92 .
    View at Publisher | View at Google Scholar
  14. Edris, A.M.; Shaltout, F. and Abd Allah, A.M. (2005): Incidence of Bacillus cereus in some meat products and the effect of cooking on its survival. Zag. Vet. J.33 (2):118-124.
    View at Publisher | View at Google Scholar
  15. Edris, A.M.; Shaltout, F. and Abd Allah, A.M. (2005): Incidence of Bacillus cereus in some meat products and the effect of cooking on its survival. Zag. Vet. J.33 (2):118-124.
    View at Publisher | View at Google Scholar
  16. Asensio, M.A., Ordon ˜ez, J.A., Sanz, B., 1988. Effect of carbon dioxide and oxygen enriched atmospheres on the shelf-life of refrigerated pork packed in plastic bags. J. Food Prot. 51 (5), 356 360.
    View at Publisher | View at Google Scholar
  17. Edris, A.M.; Shaltout, F. ;Salem, G.H. and El-Toukhy,E.I. (2011): Incidence and isolation of Salmonellae from some meat products. Benha University ,Faculty of Veterinary Medicine , Fourth Scientific Conference 25-27th May 2011Veterinary Medicine and Food Safety ) 172-179 benha , Egypt.
    View at Publisher | View at Google Scholar
  18. Edris AA, Hassanin, F. S; Shaltout, F., Azza H Elbaba and Nairoz M Adel.(2017): Microbiological Evaluation of Some Heat Treated Fish Products in Egyptian Markets. EC Nutrition 12.3 (2017): 134-142.
    View at Publisher | View at Google Scholar
  19. Edris, A.M.; Shaltout, F. ;Salem, G.H. and El-Toukhy,E.I. (2011): Plasmid profile analysis of Salmonellae isolated from some meat products. Benha University ,Faculty of Veterinary Medicine , Fourth Scientific Conference 25-27th May 2011Veterinary Medicine and Food Safety )194-201 benha , Egypt.
    View at Publisher | View at Google Scholar
  20. Ragab A , Abobakr M. Edris, Fahim A.E. Shaltout, Amani M. Salem(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.
    View at Publisher | View at Google Scholar
  21. Hassan, M.A, Shaltout, F. , Arfa M.M , Mansour A.H and Saudi, K. R(2013): biochemical studies on rabbit meat related to some diseases. Benha veterinary medical journal 25(1):88‐93.
    View at Publisher | View at Google Scholar
  22. Hassan, M.A and Shaltout, F. (1997): Occurrence of Some Food Poisoning Microorganisms In Rabbit Carcasses Alex.J.Vet.Science, 13(1):55-61.
    View at Publisher | View at Google Scholar
  23. Hassan M, Shaltout FA* and Saqur N (2020): Histamine in Some Fish Products. Archives of Animal Husbandry & Dairy Science 2(1): 1-3.
    View at Publisher | View at Google Scholar
  24. Hassan, M.A and Shaltout, F. (2004): Comparative Study on Storage Stability of Beef, Chicken meat, and Fish at Chilling Temperature. Alex.J.Vet.Science, 20(21):21-30.
    View at Publisher | View at Google Scholar
  25. Hassan, M.A ; Shaltout, F. ; Arafa ,M.M. ; Mansour , A.H. and Saudi , K.R.(2013): Biochemical studies on rabbit meat related to some diseases . Benha Vet. Med.J.25 (1):88-93.
    View at Publisher | View at Google Scholar
  26. Hassan, M.A ; Shaltout, F. ; Maarouf , A.A. and El-Shafey, W.S.(2014): Psychrotrophic bacteria in frozen fish with special reference to pseudomonas species .Benha Vet. Med.J.27 (1):78-83.
    View at Publisher | View at Google Scholar
  27. Hassan, M.A ; Shaltout, F. ; Arafa ,M.M. ; Mansour , A.H. and Saudi , K.R.(2013): Bacteriological studies on rabbit meat related to some diseases Benha Vet. Med.J.25 (1):94-99.
    View at Publisher | View at Google Scholar
  28. Bell, R.G., 1997. Distribution and sources of microbial contamination on beef carcasses. J. Appl. Microbiol. 82 (3), 292 300.
    View at Publisher | View at Google Scholar
  29. Hassanin, F. S; Hassan,M.A., Shaltout, F. , Nahla A. Shawqy and 2Ghada A. Abd-Elhameed (2017): Chemical criteria of chicken meat. BENHA VETERINARY MEDICAL JOURNAL, 33(2):457-464.
    View at Publisher | View at Google Scholar
  30. Hassanin, F. S; Hassan,M.A.; Shaltout, F. and Elrais-Amina, M(2014): clostridium perfringens in vacuum packaged meat products. Benha veterinary medical journal, 26(1):49-53.
    View at Publisher | View at Google Scholar
  31. Blickstad. E., Enfors, S.-O. and Molin, G. (1981) Effect of hyberbaric carbon dioxide pressure on the microbial flora of pork stored at 4 or 14°C. J. Appl. Bacterial. 50, 493-504.
    View at Publisher | View at Google Scholar
  32. Hassanien, F.S. ; Shaltout, F. ; Fahmey, M.Z. and Elsukkary, H.F.(2020): Bacteriological quality guides in local and imported beef and their relation to public health. Benha Veterinary Medical Journal 39: 125-129.
    View at Publisher | View at Google Scholar
  33. Hassanin, F. S; Shaltout,F. and , Mostafa E.M(2013): Parasitic affections in edible offal. Benha Vet. Med.J.25 (2):34-39.
    View at Publisher | View at Google Scholar
  34. Ahvenainen, R., Skytta, E. and Kivikataja, R.-L. (1989) Factors affecting the shelf-life of gas- and vacuum-packed cooked meat products. Part I: sliced ham. Lebensm. Wiss. u. Technol. 22, 391-398.
    View at Publisher | View at Google Scholar
  35. Hassanin, F. S; Shaltout, F. , Lamada, h.m., abd allah, e.m.(2011): the effect of preservative (nisin) on the survival of listeria monocytogenes. benha veterinary medical journal (2011)-special issue [I]: 141-145.
    View at Publisher | View at Google Scholar
  36. Khattab, E., Fahim Shaltout and Islam Sabik (2021): Hepatitis A virus related to foods. BENHA VETERINARY MEDICAL JOURNAL 40(1): 174-179.
    View at Publisher | View at Google Scholar
  37. Saad M. Saad , Fahim A. Shaltout , Amal A. A. Farag & Hashim F. Mohammed (2022): Organophosphorus Residues in Fish in Rural Areas. Journal of Progress in Engineering and Physical Science 1(1): 27-31..
    View at Publisher | View at Google Scholar
  38. Saif,M. , Saad S.M. , Hassanin, F. S; Shaltout, F. , Marionette Zaghloul (2019): Molecular detection of enterotoxigenic Staphylococcus aureus in ready-to-eat beef products. Benha Veterinary Medical Journal 37 (2019) 7-11.
    View at Publisher | View at Google Scholar
  39. Boerema. J.A., Penny, N, Cummings. T.L. and Bell, R.G. (1993) Carbon dioxide controlled atmosphere packaging of sliced ham. Int. J. Food Sci. Technoi. 28, 435-442.
    View at Publisher | View at Google Scholar
  40. Saif,M. , Saad S.M. , Hassanin, F. S; Shaltout, F. , Marionette Zaghlou (2019); Prevalence of methicillin-resistant Staphylococcus aureus in some ready-to-eat meat products. Benha Veterinary Medical Journal 37 (2019) 12-15.
    View at Publisher | View at Google Scholar
  41. Farag, A. A., Saad M. Saad¹, Fahim A. Shaltout1, Hashim F. Mohammed(2023 a): Studies on Pesticides Residues in Fish in Menofia Governorate. Benha Journal of Applied Sciences ,. 8(5): 323-330.
    View at Publisher | View at Google Scholar
  42. Farag, A. A., Saad M. Saad¹, Fahim A. Shaltout1, Hashim F. Mohammed(2023 b): Organochlorine Residues in Fish in Rural Areas. Benha Journal of Applied Sciences , 8 (5): 331-336.
    View at Publisher | View at Google Scholar
  43. Shaltout, F. , Mona N. Hussein, Nada Kh. Elsayed (2023): Histological Detection of Unauthorized Herbal and Animal Contents in Some Meat Products. Journal of Advanced Veterinary Research 13(2): 157-160.
    View at Publisher | View at Google Scholar
  44. Shaltout, F. , Heikal, G. I. , Ghanem, A. M.(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.
    View at Publisher | View at Google Scholar
  45. Aim. I”.. Erichsen. I. and Molin, N. (1961) The effect of vacuum packaging on some sliced processed meat products as judged by organoleptic and bacteriological analysis. Food Technol. 4, 1999203.
    View at Publisher | View at Google Scholar
  46. Shaltout, F. , Ramadan M. Salem, Eman M. Eldiasty, Fatma A. Diab (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.
    View at Publisher | View at Google Scholar
  47. Shaltout, F. , Abdelazez Ahmed Helmy Barr and Mohamed Elsayed Abdelaziz (2022): Pathogenic Microorganisms in Meat Products. Biomedical Journal of Scientific & Technical Research 41(4): 32836-32843.
    View at Publisher | View at Google Scholar
  48. Shaltout, F. , Thabet, M.G. and Koura, H.A. (2017). Impact of Some Essential Oils on the Quality Aspect and Shelf Life of Meat. J Nutr Food Sci., 7: 647.
    View at Publisher | View at Google Scholar
  49. Shaltout, F. , Islam Z. Mohammed², El -Sayed A. Afify( 2020): Bacteriological profile of some raw chicken meat cuts in Ismailia city, Egypt. Benha Veterinary Medical Journal 39 (2020) 11-15.
    View at Publisher | View at Google Scholar
  50. Shaltout, F. ,Islam, Z. Mohammed²., El -Sayed A. Afify(2020): Detection of E. coli O157 and Salmonella species in some raw chicken meat cuts in Ismailia province, Egypt. Benha Veterinary Medical Journal 39 (2020) 101-104.
    View at Publisher | View at Google Scholar
  51. Shaltout, F. , E.M. El-diasty and M. A. Asmaa- Hassan (2020): hygienic quality of ready to eat cooked meat in restaurants at Cairo. Journal of Global Biosciences 8(12): 6627-6641..
    View at Publisher | View at Google Scholar
  52. Shaltout, F. , Marrionet Z. Nasief , L. M. Lotfy , Bossi T. Gamil(2019): Microbiological status of chicken cuts and its products. Benha Veterinary Medical Journal 37 (2019) 57-63.
    View at Publisher | View at Google Scholar
  53. Shaltout, F. (2019): Poultry Meat. Scholarly Journal of Food and Nutrition 22 1-2..
    View at Publisher | View at Google Scholar
  54. Shaltout, F. (2019): Food Hygiene and Control. Food Science and Nutrition Technology 4(5): 1-2.
    View at Publisher | View at Google Scholar
  55. Hassanin, F. S; Shaltout, F. , Seham N. Homouda and Safaa M. Arakeeb(2019): Natural preservatives in raw chicken meat. Benha Veterinary Medical Journal 37 (2019) 41-45.
    View at Publisher | View at Google Scholar
  56. Allman, R., Hann, A.C., Manchee, R., Lloyd, D., 1992. Characterization of bacteria by multiparameter flow cytometry. J. Appl. Bacteriol. 73 (5), 438 444.
    View at Publisher | View at Google Scholar
  57. Hazaa,W. , Shaltout, F. , Mohamed El-Shate(2019): Prevalence of some chemical hazards in some meat products. Benha Veterinary Medical Journal 37 (2) 32-36.
    View at Publisher | View at Google Scholar
  58. Hazaa,W, Shaltout, F. , Mohamed El-Shater(2019): Identification of Some Biological Hazards in Some Meat Products. Benha Veterinary Medical Journal 37 (2) 27-31.
    View at Publisher | View at Google Scholar
  59. Gaafar,R. , Hassanin, F. S; Shaltout, F. , Marionette Zaghloul (2019): Molecular detection of enterotoxigenic Staphylococcus aureus in some ready to eat meat-based sandwiches. Benha Veterinary Medical Journal 37 (2) 22-26.
    View at Publisher | View at Google Scholar
  60. Blickstad. E. (1983) Growth and end product formation of two psychrotrophic spp. and at different pH values and tern~r~~t~~res. Appl. Environ. Microbial. 46, 1345- 1350.
    View at Publisher | View at Google Scholar
  61. Gaafar,R. , Hassanin, F. S; Shaltout, F. , Marionette Zaghloul ( 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.
    View at Publisher | View at Google Scholar
  62. Saad S.M. , Shaltout, F. , Nahla A Abou Elroos, Saber B El-nahas( 2019) : Antimicrobial Effect of Some Essential Oils on Some Pathogenic Bacteria in Minced Meat. J Food Sci Nutr Res. 2019; 2 (1): 012-020.
    View at Publisher | View at Google Scholar
  63. Saad S.M. , Shaltout, F. , Nahla A Abou Elroos2 and Saber B El-nahas( 2019): Incidence of Staphylococci and E. coli in Meat and Some Meat Products. EC Nutrition 14.6 (2019).
    View at Publisher | View at Google Scholar
  64. Saad S.M. , Hassanin, F. S. ; Shaltout, F. , Marionette Z Nassif, Marwa Z Seif.(2019: Prevalence of Methicillin-Resistant Staphylococcus Aureus in Some Ready-to-Eat Meat Products. American Journal of Biomedical Science & Research 4(6):460-464.
    View at Publisher | View at Google Scholar
  65. Shaltout, F. (2019): Pollution of Chicken Meat and Its Products by Heavy Metals. Research and Reviews on Healthcare: Open Access Journal, 4, 3(381-3382).
    View at Publisher | View at Google Scholar
  66. Shaltout, F. A.; E.M EL-diasty; M. S. M Mohamed (2018): Effects of chitosan on quality attributes fresh meat slices stored at 4 C. BENHA VETERINARY MEDICAL JOURNAL, VOL. 35, NO. 2: 157-168.
    View at Publisher | View at Google Scholar
  67. Shaltout, F. and Adel-Aziz, 2004: Salmonella enterica serovar Enteritidis in poultry meat and their epidemiology. Vet. Med. J. Giza, 52 (2004), pp. 429-436.
    View at Publisher | View at Google Scholar
  68. Shaltout, F. , Hala F El-Shorah, Dina I El Zahaby, Lamiaa M Lotfy(2018):Bacteriological Profile of Chicken Meat Products. SciFed Food & Dairy Technology Journal, 2:3.
    View at Publisher | View at Google Scholar
  69. Shaltout, F. , Mohamed, A.H. El-Shater ., Wafaa Mohamed Abd El-Aziz(2015): Bacteriological assessment of Street Vended Meat Products sandwiches in kalyobia Governorate. BENHA VETERINARY MEDICAL JOURNAL, 28( 2:)58‐66,
    View at Publisher | View at Google Scholar
  70. Shaltout, F. , Mohamed A El shatter and Heba M Fahim (2019): Studies on Antibiotic Residues in Beef and Effect of Cooking and Freezing on Antibiotic Residues Beef Samples. Scholarly Journal of Food and Nutritionm 2(1) 1-4
    View at Publisher | View at Google Scholar
  71. Blickstad, E. and Molin, G. (1983a) Carbon dioxide as a controller of the spoilage flora of pork, with special reference to temperature and sodium chloride. J. Food Protec. 46, 756-763.
    View at Publisher | View at Google Scholar
  72. Shaltout, F., Zakaria IM and 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 (2018): 429-438.
    View at Publisher | View at Google Scholar
  73. Shaltout, F. , Ahmed A A Maarouf and Mahmoud ES Elkhouly. (2017): Bacteriological Evaluation of Frozen Sausage. Nutrition and Food Toxicology 1.5 ; 174-185.
    View at Publisher | View at Google Scholar
  74. Shaltout, F. , El-Toukhy EI and Abd El-Hai MM.(2019): Molecular Diagnosis of Salmonellae in Frozen Meat and Some Meat Products. Nutrition and Food Technology Open Access 5(1): 1-6.
    View at Publisher | View at Google Scholar
  75. Shaltout, F. , A.M.Ali and S.M.Rashad (2016): Bacterial Contamination of Fast Foods. Benha Journal of Applied Sciences (BJAS) 1 (2)45-51.
    View at Publisher | View at Google Scholar
  76. Shaltout, F. , Zakaria. I. M. , Jehan Eltanani , Asmaa . Elmelegy(2015): Microbiological status of meat and chicken received to University student hostel. BENHA VETERINARY MEDICAL JOURNAL, 29(2):187‐192, DECEMBER, 2015.
    View at Publisher | View at Google Scholar
  77. Saad,S.M.;Edris, A.M.; Shaltout, F. and Edris, Shimaa(2012): Isolation and identification of salmonellae and E.coli from meat and poultry cuts by using A.multiplex PCR. Benha Vet. Med.J.special issue 16-26.
    View at Publisher | View at Google Scholar
  78. Saad, S.M. and Shaltout, F. (1998): Mycological Evaluation of camel carcasses at Kalyobia Abattoirs. Vet.Med.J. Giza,46(3):223-229.
    View at Publisher | View at Google Scholar
  79. Bailey, J.S., Reagan, J.O., Carpenter, J.A., Schuler, G.A., Thomson, J.E., 1979a. Types of bacteria and shelf-life of evacuated carbon dioxide-injected and ice-packed broilers. J. Food Prot. 42 (3), 218 221.
    View at Publisher | View at Google Scholar
  80. Saad S.M. , Shaltout, F. , Nahla A Abou Elroos, Saber B El-nahas. 2019: Antimicrobial Effect of Some Essential Oils on Some Pathogenic Bacteria in Minced Meat. J Food Sci Nutr Res. 2019; 2 (1): 012-020.
    View at Publisher | View at Google Scholar
  81. Saad S.M. , Hassanin, F. S; Shaltout, F. , Marionette Z Nassif, Marwa Z Seif.(2019): Prevalence of Methicillin-Resistant Staphylococcus Aureus in Some Ready-to-Eat Meat Products. American Journal of Biomedical Science & Research 4(6):460-464.
    View at Publisher | View at Google Scholar
  82. Saad S.M. , Shaltout, F. , Nahla A Abou Elroos and Saber B El-nahas. (2019): Incidence of Staphylococci and E. coli in Meat and Some Meat Products. EC Nutrition 14.6 (2019).
    View at Publisher | View at Google Scholar
  83. Shaltout, F. , Riad EM,TES Ahmed and AbouElhassan A.(2017): Studying the Effect of Gamma Irradiation on Bovine Offal's Infected with Mycobacterium tuberculosis Bovine Type. Journal of Food Biotechnology Research 1 (6): 1-5.
    View at Publisher | View at Google Scholar
  84. Shaltout, F., Ahmed A A Maarouf and Mahmoud ES Elkhouly.(2017): Bacteriological Evaluation of Frozen Sausage. Nutrition and Food Toxicology 1.5 (2017): 174-185.
    View at Publisher | View at Google Scholar
  85. Shaltout, F. , Zakaria IM and 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 (2018): 429-438.
    View at Publisher | View at Google Scholar
  86. Shaltout, F., Mohamed, A.Hassan and Hassanin, F. S(2004): Thermal Inactivation Of Enterohaemorrhagic Escherichia Coli O157:H7 And Its Senstivity To Nisin And Lactic Acid Cultures. 1rst Ann. Confr. , FVM., Moshtohor, Sept, 2004.
    View at Publisher | View at Google Scholar
  87. Shaltout, F., El-diasty, E,M. ;Elmesalamy, M. and 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 vol. December 2014/12/17 vol.60: 1-10.
    View at Publisher | View at Google Scholar
  88. Barlow, J., Kitchell, A.G., 1966. A note on the spoilage of prepacked lamb chops by Microbacterium thermosphactum. J. Appl. Bacteriol. 29 (1), 185-188.
    View at Publisher | View at Google Scholar
  89. shaltout, F. (2002): Microbiological Aspects of Semi-cooked chicken Meat Products. Benha Veterinary Medical Journal 13,2,: 15-26.
    View at Publisher | View at Google Scholar
  90. Shaltout, F., Thabet, M.G2 and Hanan, A. Koura3. (2017): Impact of some essential oils on the quality aspect and shelf life of meat. BENHA VETERINARY MEDICAL JOURNAL, 33, (2): 351-364.
    View at Publisher | View at Google Scholar
  91. Shaltout F. , Mohammed Farouk; Hosam A.A. Ibrahim and Mostafa E.M. Afifi4.2017: Incidence of Coliform and Staphylococcus aureus in ready to eat fast foods. BENHA VETERINARY MEDICAL JOURNAL, 32(1): 13 - 17, MARCH, 2017.
    View at Publisher | View at Google Scholar
  92. Shaltout, F. , Zakaria, I.M., Nabil, M.E.(2017): Detection and typing of Clostridium perfringens in some retail chicken meat products. BENHA VETERINARY MEDICAL JOURNAL,. 33(2):283-291.
    View at Publisher | View at Google Scholar
  93. Bailey, J.S., Reagan, J.O., Carpenter, J.A., Schuler, G.A., 1979b. Microbiological condition of broilers as influenced by vacuum and carbon dioxide in bulk shipping packs. J. Food Sci. 44 (1), 134 137.
    View at Publisher | View at Google Scholar
  94. Shaltout, F. (1992): Studies on Mycotoxins in Meat and Meat by Products. M.V.Sc Thesis Faculty of Veterinary Medicine,Moshtohor, Z agazig University Benha branch.
    View at Publisher | View at Google Scholar
  95. Shaltout, F. (1996): Mycological And Mycotoxicological profile Of Some Meat products. Ph.D.Thesis, Faculty of Veterinary Medicine, Moshtohor, Zagazig University Benha branch.
    View at Publisher | View at Google Scholar
  96. Shaltout, F. (1998): Proteolytic Psychrotrophes in Some Meat products. Alex. Vet. Med. J.14 (2):97-107.
    View at Publisher | View at Google Scholar
  97. Shaltout, F. (1999): Anaerobic Bacteria in Vacuum Packed Meat Products. Benha Vet. Med.J.10 (1):1-10.
    View at Publisher | View at Google Scholar
  98. Shaltout, F. (2000):Protozoal Foodborne Pathogens in some Meat Products. Assiut Vet. Med. J. 42 (84):54-59.
    View at Publisher | View at Google Scholar
  99. Boers, R.H. (1992) The keepability of vacuum packaged pork. PhD thesis. University of Utrecht, Netherlands.
    View at Publisher | View at Google Scholar
  100. Shaltout, F. (2001): Quality evaluation of sheep carcasses slaughtered at Kalyobia abattoirs. Assiut Veterinary Medical Journal, 46(91):150-159.
    View at Publisher | View at Google Scholar
  101. Shaltout, F. (2002): Microbiological Aspects of Semi-cooked Chicken Meat Products. Benha Vet.Med.J. 13(2):15-26.
    View at Publisher | View at Google Scholar
  102. Shaltout, F. (2003): Yersinia Enterocolitica in some meat products and fish marketed at Benha city.The Third international conference Mansoura 29-30 April.
    View at Publisher | View at Google Scholar
  103. Shaltout, F. ( 2009):Microbiological quality of chicken carcasses at modern Poultry plant. The 3rd Scientific Conference, Faculty of Vet. Med., Benha University, 1-3 january.
    View at Publisher | View at Google Scholar
  104. Shaltout, F. and Abdel Aziz ,A.M.(2004): Salmonella enterica Serovar Enteritidis in Poultry Meat and their Epidemiology .Vet.Med.J.,Giza,52(3):429-436.
    View at Publisher | View at Google Scholar
  105. Shaltout, F. and Abdel Aziz ,A.M.(2004): escherichia coli strains in slaughtered animals and their public health importence. J.Egypt. Vet. Med. Association 64(2):7-21.
    View at Publisher | View at Google Scholar
  106. Andreani, N.A., Carraro, L., Martino, M.E., Fondi, M., et al., 2015. A genomic and transcriptomic approach to investigate the blue pigment phenotype in Pseudomonas fluorescens. Int. J. Food Microbiol. 213, 88-98.
    View at Publisher | View at Google Scholar
  107. Shaltout, F. , Amin, R., Marionet , Z., Nassif and Shimaa, Abdel-wahab( 2014): Detection of aflatoxins in some meat products. Benha veterinary medical journal , 27( 2) :368-374.
    View at Publisher | View at Google Scholar
  108. Shaltout, F. and Afify , Jehan Riad,EM and Abo Elhasan , Asmaa,A.(2012): Improvement of microbiological status of oriental sausage. Journal of Egyptian Veterinary Medical Association 72(2):157-167.
    View at Publisher | View at Google Scholar
  109. Ammor, M.S., Argyri, A., Nychas, G.J.E., 2009. Rapid monitoring of the spoilage of minced beef stored under conventionally and active packaging conditions using Fourier transform infrared spectroscopy in tandem with chemometrics. Meat Sci. 81 (3), 507 514.
    View at Publisher | View at Google Scholar
  110. Shaltout, F. and Daoud, J. R.(1996): Chemical analytical studies on rabbit meat and liver. Benha Vet. Med.J.8 (2):17-27.
    View at Publisher | View at Google Scholar
  111. Shaltout, F. and Edris, A.M.(1999): Contamination of shawerma with pathogenic yeasts. Assiut Veterinary Medical Journal,40(64):34-39.
    View at Publisher | View at Google Scholar
  112. Shaltout, F. ;Eldiasty , E. and Mohamed , M.S.(2014): Incidence of lipolytic and proteolytic fungi in some chicken meat products and their public health significance. Animal Health Research Institute : First International Conference on Food Safety and Technology 19-23 June 2014 Cairo Egypt pages 79-89.
    View at Publisher | View at Google Scholar
  113. Shaltout, F. ;Eldiasty, E. ; Salem, R. and Hassan, Asmaa (2016): Mycological quality of chicken carcasses and extending shelf – life by using preservatives at refrigerated storage. Veterinary Medical Journal -Giza (VMJG)62(3)1-7.
    View at Publisher | View at Google Scholar
  114. Shaltout, F. ; Salem, R. Eldiasty, E. ; and Diab, Fatema. (2016): Mycological evaluation of some ready to eat meat products with special reference to molecular chacterization. Veterinary Medical Journal -Giza 62(3)9-14.
    View at Publisher | View at Google Scholar
  115. Shaltout, F. ;Elshater , M. and Wafaa , Abdelaziz (2015): Bacteriological assessment of street vended meat products sandwiches in Kalyobia Governorate . Benha Vet. Med.J.28 (2):58-66.
    View at Publisher | View at Google Scholar
  116. Shaltout, F. ; Gerges, M.T. and Shewail, A.A.(2018):Impact of Organic Acids and Their Salts on Microbial Quality and Shelf Life of Beef. Assiut veterinary medical journal 64(159): 164-177
    View at Publisher | View at Google Scholar
  117. Shaltout, F. ;Ghoneim, A.M.; Essmail, M.E. and Yousseif ,A.(2001): Studies on aflatoxin B1 residues in rabbits and their pathological effects. J.Egypt. Vet. Med. Association 61(2):85-103.
    View at Publisher | View at Google Scholar
  118. Shaltout, F. and Hanan ,M.T. El-Lawendy (2003): Heavy Metal Residues In Shawerma. Beni-Suef Vet.Med.J. 13(1):213-224.
    View at Publisher | View at Google Scholar
  119. Shaltout, F. and Hashim, M.F. (2002): Histamine in salted, Smoked and Canned Fish products. Benha Vet. Med.J.13 (1):1-11.
    View at Publisher | View at Google Scholar
  120. Shaltout, F. ; Hashim,M.F. and Elnahas,s.(2015): Levels of some heavy metals in fish (tilapia nilotica and Claris lazera) at Menufia Governorate. Benha Vet. Med.J.29 (1):56-64 .
    View at Publisher | View at Google Scholar
  121. Shaltout, F. and Ibrahim, H.M.(1997): Quality evaluation of luncheon and Alexandrian sausage. Benha Vet. Med.J.10 (1):1-10.
    View at Publisher | View at Google Scholar
  122. Shaltout, F. ; Nassif, M and Shakran , A(2014): Quality of battered and breaded chicken meat products. Global Journal of Agriculture and Food Safety Science – 1( 2 ) ISSN 2356-7775.
    View at Publisher | View at Google Scholar
  123. Shaltout, F. , Amani M. Salem, A. H. Mahmoud, K. A(2013): Bacterial aspect of cooked meat and offal at street vendors level .Benha veterinary medical journal, 24(1): 320-328.
    View at Publisher | View at Google Scholar
  124. Shaltout, F., and Salem, R.M. (2000): Moulds, aflatoxin B1 and Ochratoxin A in Frozen Livers and meat products. Vet . Med. J.Giza 48(3):341-346.
    View at Publisher | View at Google Scholar
  125. Ali, J., Najeeb, J., Ali, M.A., Aslam, M.F., Raza, A., 2017. Biosensors: their fundamentals, designs, types and most recent impactful applications: a review. J. Biosens. Bioelectron. 8 (235).
    View at Publisher | View at Google Scholar
  126. Yasser H. Al-Tarazi, A. Al-Zamil, Shaltout, F. and H. Abdel- Samei (2002). Microbiological status of raw cow milk marketed in northern Jordan. AVMJ Volume 49 Issue 96 Pages 180-194
    View at Publisher | View at Google Scholar
  127. Shaltout, F., Zakaria IM and Nabil ME.(2018): Incidence of Some Anaerobic Bacteria Isolated from Chicken Meat Products with Special Reference to Clostridium perfringens. Nutrition and Food Toxicology2(5):429-438.
    View at Publisher | View at Google Scholar
  128. Shaltout, F. ; El-diasty, E.M. and Mohamed, M. S.(2014): Incidence of lipolytic and proteolytic fungi in some chicken meat products and their public health significance. 1st Scientific conference of food safety and Technology .2014, pp. 79-89.
    View at Publisher | View at Google Scholar
  129. Shaltout, F. ; El-diasty, E.M.; Salem, R. M. and Asmaa, M. A. Hassan. (2016): Mycological quality of chicken carcasses and extending shelf -life by using preservatives at refrigerated storage. Veterinary Medical Journal – Giza ,62(3) :1-10.
    View at Publisher | View at Google Scholar
  130. Shaltout, F. , R.M. Salem, E.M. El-Diasty and W.I.M. Hassan. (2019): Effect of Lemon Fruits and Turmeric Extracts on Fungal Pathogens in Refrigerated Chicken Fillet Meat. Global Veterinaria 21 (3): 156-160,
    View at Publisher | View at Google Scholar
  131. Shaltout, F. , El-diasty, E,M. ;Elmesalamy, M. and 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 vol. December 2014/12/17 vol.60 1-10.
    View at Publisher | View at Google Scholar
  132. Shaltout, F. ; Salem, R. M; El-diasty, Eman and Fatema, A.H. Diab. (2016): Mycological evaluation of some ready to eat meat products with special reference to molecular characterization. Veterinary Medical Journal – Giza. 62(3): 9-14.
    View at Publisher | View at Google Scholar
  133. Shaltout, F. , Ahmed, A.A. Maarouf , Eman, M.K. Ahmed(2018): Heavy Metal Residues in chicken cuts up and processed chicken meat products. BENHA VETERINARY MEDICAL JOURNAL, 34(1): 473-483.
    View at Publisher | View at Google Scholar
  134. Shaltout ,F. ; Hanan M. Lamada , Ehsan A.M. Edris.(2020): Bacteriological examination of some ready to eat meat and chicken meals. Biomed J Sci & Tech Res., 27(1):  20461- 20465.
    View at Publisher | View at Google Scholar
  135. Sobhy, Asmaa and Shaltout, Fahim (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.
    View at Publisher | View at Google Scholar
  136. Borch. E. and Molin, G. (1988) Numerical taxonomy of psychrotrophic lactic acid bacteria from prepacked meat and meat products. Antonie van Leeuwenhoek 54, 301-323.
    View at Publisher | View at Google Scholar
  137. Sobhy, Asmaa and Shaltout, Fahim(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.
    View at Publisher | View at Google Scholar
  138. Shaltout, F.A.(2024): Abattoir And Bovine Tuberculosis as A Reemerging Foodborne Diseas. Clinical Medical Reviews and Report 6(1):1-7.
    View at Publisher | View at Google Scholar
  139. Shaltout, F.A.(2023): Viruses in Beef, Mutton, Chevon, Venison, Fish and Poultry Meat Products. Food Science & Nutrition Technology 8(4):1-10.
    View at Publisher | View at Google Scholar

Clearly Auctoresonline and particularly Psychology and Mental Health Care Journal is dedicated to improving health care services for individuals and populations. The editorial boards' ability to efficiently recognize and share the global importance of health literacy with a variety of stakeholders. Auctoresonline publishing platform can be used to facilitate of optimal client-based services and should be added to health care professionals' repertoire of evidence-based health care resources.

img

Virginia E. Koenig

Journal of Clinical Cardiology and Cardiovascular Intervention The submission and review process was adequate. However I think that the publication total value should have been enlightened in early fases. Thank you for all.

img

Delcio G Silva Junior

Journal of Women Health Care and Issues By the present mail, I want to say thank to you and tour colleagues for facilitating my published article. Specially thank you for the peer review process, support from the editorial office. I appreciate positively the quality of your journal.

img

Ziemlé Clément Méda

Journal of Clinical Research and Reports I would be very delighted to submit my testimonial regarding the reviewer board and the editorial office. The reviewer board were accurate and helpful regarding any modifications for my manuscript. And the editorial office were very helpful and supportive in contacting and monitoring with any update and offering help. It was my pleasure to contribute with your promising Journal and I am looking forward for more collaboration.

img

Mina Sherif Soliman Georgy

We would like to thank the Journal of Thoracic Disease and Cardiothoracic Surgery because of the services they provided us for our articles. The peer-review process was done in a very excellent time manner, and the opinions of the reviewers helped us to improve our manuscript further. The editorial office had an outstanding correspondence with us and guided us in many ways. During a hard time of the pandemic that is affecting every one of us tremendously, the editorial office helped us make everything easier for publishing scientific work. Hope for a more scientific relationship with your Journal.

img

Layla Shojaie

The peer-review process which consisted high quality queries on the paper. I did answer six reviewers’ questions and comments before the paper was accepted. The support from the editorial office is excellent.

img

Sing-yung Wu

Journal of Neuroscience and Neurological Surgery. I had the experience of publishing a research article recently. The whole process was simple from submission to publication. The reviewers made specific and valuable recommendations and corrections that improved the quality of my publication. I strongly recommend this Journal.

img

Orlando Villarreal

Dr. Katarzyna Byczkowska My testimonial covering: "The peer review process is quick and effective. The support from the editorial office is very professional and friendly. Quality of the Clinical Cardiology and Cardiovascular Interventions is scientific and publishes ground-breaking research on cardiology that is useful for other professionals in the field.

img

Katarzyna Byczkowska

Thank you most sincerely, with regard to the support you have given in relation to the reviewing process and the processing of my article entitled "Large Cell Neuroendocrine Carcinoma of The Prostate Gland: A Review and Update" for publication in your esteemed Journal, Journal of Cancer Research and Cellular Therapeutics". The editorial team has been very supportive.

img

Anthony Kodzo-Grey Venyo

Testimony of Journal of Clinical Otorhinolaryngology: work with your Reviews has been a educational and constructive experience. The editorial office were very helpful and supportive. It was a pleasure to contribute to your Journal.

img

Pedro Marques Gomes

Dr. Bernard Terkimbi Utoo, I am happy to publish my scientific work in Journal of Women Health Care and Issues (JWHCI). The manuscript submission was seamless and peer review process was top notch. I was amazed that 4 reviewers worked on the manuscript which made it a highly technical, standard and excellent quality paper. I appreciate the format and consideration for the APC as well as the speed of publication. It is my pleasure to continue with this scientific relationship with the esteem JWHCI.

img

Bernard Terkimbi Utoo

This is an acknowledgment for peer reviewers, editorial board of Journal of Clinical Research and Reports. They show a lot of consideration for us as publishers for our research article “Evaluation of the different factors associated with side effects of COVID-19 vaccination on medical students, Mutah university, Al-Karak, Jordan”, in a very professional and easy way. This journal is one of outstanding medical journal.

img

Prof Sherif W Mansour

Dear Hao Jiang, to Journal of Nutrition and Food Processing We greatly appreciate the efficient, professional and rapid processing of our paper by your team. If there is anything else we should do, please do not hesitate to let us know. On behalf of my co-authors, we would like to express our great appreciation to editor and reviewers.

img

Hao Jiang

As an author who has recently published in the journal "Brain and Neurological Disorders". I am delighted to provide a testimonial on the peer review process, editorial office support, and the overall quality of the journal. The peer review process at Brain and Neurological Disorders is rigorous and meticulous, ensuring that only high-quality, evidence-based research is published. The reviewers are experts in their fields, and their comments and suggestions were constructive and helped improve the quality of my manuscript. The review process was timely and efficient, with clear communication from the editorial office at each stage. The support from the editorial office was exceptional throughout the entire process. The editorial staff was responsive, professional, and always willing to help. They provided valuable guidance on formatting, structure, and ethical considerations, making the submission process seamless. Moreover, they kept me informed about the status of my manuscript and provided timely updates, which made the process less stressful. The journal Brain and Neurological Disorders is of the highest quality, with a strong focus on publishing cutting-edge research in the field of neurology. The articles published in this journal are well-researched, rigorously peer-reviewed, and written by experts in the field. The journal maintains high standards, ensuring that readers are provided with the most up-to-date and reliable information on brain and neurological disorders. In conclusion, I had a wonderful experience publishing in Brain and Neurological Disorders. The peer review process was thorough, the editorial office provided exceptional support, and the journal's quality is second to none. I would highly recommend this journal to any researcher working in the field of neurology and brain disorders.

img

Dr Shiming Tang

Dear Agrippa Hilda, Journal of Neuroscience and Neurological Surgery, Editorial Coordinator, I trust this message finds you well. I want to extend my appreciation for considering my article for publication in your esteemed journal. I am pleased to provide a testimonial regarding the peer review process and the support received from your editorial office. The peer review process for my paper was carried out in a highly professional and thorough manner. The feedback and comments provided by the authors were constructive and very useful in improving the quality of the manuscript. This rigorous assessment process undoubtedly contributes to the high standards maintained by your journal.

img

Raed Mualem

International Journal of Clinical Case Reports and Reviews. I strongly recommend to consider submitting your work to this high-quality journal. The support and availability of the Editorial staff is outstanding and the review process was both efficient and rigorous.

img

Andreas Filippaios

Thank you very much for publishing my Research Article titled “Comparing Treatment Outcome Of Allergic Rhinitis Patients After Using Fluticasone Nasal Spray And Nasal Douching" in the Journal of Clinical Otorhinolaryngology. As Medical Professionals we are immensely benefited from study of various informative Articles and Papers published in this high quality Journal. I look forward to enriching my knowledge by regular study of the Journal and contribute my future work in the field of ENT through the Journal for use by the medical fraternity. The support from the Editorial office was excellent and very prompt. I also welcome the comments received from the readers of my Research Article.

img

Dr Suramya Dhamija

Dear Erica Kelsey, Editorial Coordinator of Cancer Research and Cellular Therapeutics Our team is very satisfied with the processing of our paper by your journal. That was fast, efficient, rigorous, but without unnecessary complications. We appreciated the very short time between the submission of the paper and its publication on line on your site.

img

Bruno Chauffert

I am very glad to say that the peer review process is very successful and fast and support from the Editorial Office. Therefore, I would like to continue our scientific relationship for a long time. And I especially thank you for your kindly attention towards my article. Have a good day!

img

Baheci Selen

"We recently published an article entitled “Influence of beta-Cyclodextrins upon the Degradation of Carbofuran Derivatives under Alkaline Conditions" in the Journal of “Pesticides and Biofertilizers” to show that the cyclodextrins protect the carbamates increasing their half-life time in the presence of basic conditions This will be very helpful to understand carbofuran behaviour in the analytical, agro-environmental and food areas. We greatly appreciated the interaction with the editor and the editorial team; we were particularly well accompanied during the course of the revision process, since all various steps towards publication were short and without delay".

img

Jesus Simal-Gandara

I would like to express my gratitude towards you process of article review and submission. I found this to be very fair and expedient. Your follow up has been excellent. I have many publications in national and international journal and your process has been one of the best so far. Keep up the great work.

img

Douglas Miyazaki

We are grateful for this opportunity to provide a glowing recommendation to the Journal of Psychiatry and Psychotherapy. We found that the editorial team were very supportive, helpful, kept us abreast of timelines and over all very professional in nature. The peer review process was rigorous, efficient and constructive that really enhanced our article submission. The experience with this journal remains one of our best ever and we look forward to providing future submissions in the near future.

img

Dr Griffith

I am very pleased to serve as EBM of the journal, I hope many years of my experience in stem cells can help the journal from one way or another. As we know, stem cells hold great potential for regenerative medicine, which are mostly used to promote the repair response of diseased, dysfunctional or injured tissue using stem cells or their derivatives. I think Stem Cell Research and Therapeutics International is a great platform to publish and share the understanding towards the biology and translational or clinical application of stem cells.

img

Dr Tong Ming Liu

I would like to give my testimony in the support I have got by the peer review process and to support the editorial office where they were of asset to support young author like me to be encouraged to publish their work in your respected journal and globalize and share knowledge across the globe. I really give my great gratitude to your journal and the peer review including the editorial office.

img

Husain Taha Radhi

I am delighted to publish our manuscript entitled "A Perspective on Cocaine Induced Stroke - Its Mechanisms and Management" in the Journal of Neuroscience and Neurological Surgery. The peer review process, support from the editorial office, and quality of the journal are excellent. The manuscripts published are of high quality and of excellent scientific value. I recommend this journal very much to colleagues.

img

S Munshi

Dr.Tania Muñoz, My experience as researcher and author of a review article in The Journal Clinical Cardiology and Interventions has been very enriching and stimulating. The editorial team is excellent, performs its work with absolute responsibility and delivery. They are proactive, dynamic and receptive to all proposals. Supporting at all times the vast universe of authors who choose them as an option for publication. The team of review specialists, members of the editorial board, are brilliant professionals, with remarkable performance in medical research and scientific methodology. Together they form a frontline team that consolidates the JCCI as a magnificent option for the publication and review of high-level medical articles and broad collective interest. I am honored to be able to share my review article and open to receive all your comments.

img

Tania Munoz

“The peer review process of JPMHC is quick and effective. Authors are benefited by good and professional reviewers with huge experience in the field of psychology and mental health. The support from the editorial office is very professional. People to contact to are friendly and happy to help and assist any query authors might have. Quality of the Journal is scientific and publishes ground-breaking research on mental health that is useful for other professionals in the field”.

img

George Varvatsoulias

Dear editorial department: On behalf of our team, I hereby certify the reliability and superiority of the International Journal of Clinical Case Reports and Reviews in the peer review process, editorial support, and journal quality. Firstly, the peer review process of the International Journal of Clinical Case Reports and Reviews is rigorous, fair, transparent, fast, and of high quality. The editorial department invites experts from relevant fields as anonymous reviewers to review all submitted manuscripts. These experts have rich academic backgrounds and experience, and can accurately evaluate the academic quality, originality, and suitability of manuscripts. The editorial department is committed to ensuring the rigor of the peer review process, while also making every effort to ensure a fast review cycle to meet the needs of authors and the academic community. Secondly, the editorial team of the International Journal of Clinical Case Reports and Reviews is composed of a group of senior scholars and professionals with rich experience and professional knowledge in related fields. The editorial department is committed to assisting authors in improving their manuscripts, ensuring their academic accuracy, clarity, and completeness. Editors actively collaborate with authors, providing useful suggestions and feedback to promote the improvement and development of the manuscript. We believe that the support of the editorial department is one of the key factors in ensuring the quality of the journal. Finally, the International Journal of Clinical Case Reports and Reviews is renowned for its high- quality articles and strict academic standards. The editorial department is committed to publishing innovative and academically valuable research results to promote the development and progress of related fields. The International Journal of Clinical Case Reports and Reviews is reasonably priced and ensures excellent service and quality ratio, allowing authors to obtain high-level academic publishing opportunities in an affordable manner. I hereby solemnly declare that the International Journal of Clinical Case Reports and Reviews has a high level of credibility and superiority in terms of peer review process, editorial support, reasonable fees, and journal quality. Sincerely, Rui Tao.

img

Rui Tao

Clinical Cardiology and Cardiovascular Interventions I testity the covering of the peer review process, support from the editorial office, and quality of the journal.

img

Khurram Arshad

Clinical Cardiology and Cardiovascular Interventions, we deeply appreciate the interest shown in our work and its publication. It has been a true pleasure to collaborate with you. The peer review process, as well as the support provided by the editorial office, have been exceptional, and the quality of the journal is very high, which was a determining factor in our decision to publish with you.

img

Gomez Barriga Maria Dolores

The peer reviewers process is quick and effective, the supports from editorial office is excellent, the quality of journal is high. I would like to collabroate with Internatioanl journal of Clinical Case Reports and Reviews journal clinically in the future time.

img

Lin Shaw Chin

Clinical Cardiology and Cardiovascular Interventions, I would like to express my sincerest gratitude for the trust placed in our team for the publication in your journal. It has been a true pleasure to collaborate with you on this project. I am pleased to inform you that both the peer review process and the attention from the editorial coordination have been excellent. Your team has worked with dedication and professionalism to ensure that your publication meets the highest standards of quality. We are confident that this collaboration will result in mutual success, and we are eager to see the fruits of this shared effort.

img

Maria Dolores Gomez Barriga

Dear Dr. Jessica Magne, Editorial Coordinator 0f Clinical Cardiology and Cardiovascular Interventions, I hope this message finds you well. I want to express my utmost gratitude for your excellent work and for the dedication and speed in the publication process of my article titled "Navigating Innovation: Qualitative Insights on Using Technology for Health Education in Acute Coronary Syndrome Patients." I am very satisfied with the peer review process, the support from the editorial office, and the quality of the journal. I hope we can maintain our scientific relationship in the long term.

img

Dr Maria Dolores Gomez Barriga

Dear Monica Gissare, - Editorial Coordinator of Nutrition and Food Processing. ¨My testimony with you is truly professional, with a positive response regarding the follow-up of the article and its review, you took into account my qualities and the importance of the topic¨.

img

Dr Maria Regina Penchyna Nieto

Dear Dr. Jessica Magne, Editorial Coordinator 0f Clinical Cardiology and Cardiovascular Interventions, The review process for the article “The Handling of Anti-aggregants and Anticoagulants in the Oncologic Heart Patient Submitted to Surgery” was extremely rigorous and detailed. From the initial submission to the final acceptance, the editorial team at the “Journal of Clinical Cardiology and Cardiovascular Interventions” demonstrated a high level of professionalism and dedication. The reviewers provided constructive and detailed feedback, which was essential for improving the quality of our work. Communication was always clear and efficient, ensuring that all our questions were promptly addressed. The quality of the “Journal of Clinical Cardiology and Cardiovascular Interventions” is undeniable. It is a peer-reviewed, open-access publication dedicated exclusively to disseminating high-quality research in the field of clinical cardiology and cardiovascular interventions. The journal's impact factor is currently under evaluation, and it is indexed in reputable databases, which further reinforces its credibility and relevance in the scientific field. I highly recommend this journal to researchers looking for a reputable platform to publish their studies.

img

Dr Marcelo Flavio Gomes Jardim Filho

Dear Editorial Coordinator of the Journal of Nutrition and Food Processing! "I would like to thank the Journal of Nutrition and Food Processing for including and publishing my article. The peer review process was very quick, movement and precise. The Editorial Board has done an extremely conscientious job with much help, valuable comments and advices. I find the journal very valuable from a professional point of view, thank you very much for allowing me to be part of it and I would like to participate in the future!”

img

Zsuzsanna Bene

Dealing with The Journal of Neurology and Neurological Surgery was very smooth and comprehensive. The office staff took time to address my needs and the response from editors and the office was prompt and fair. I certainly hope to publish with this journal again.Their professionalism is apparent and more than satisfactory. Susan Weiner

img

Dr Susan Weiner

My Testimonial Covering as fellowing: Lin-Show Chin. The peer reviewers process is quick and effective, the supports from editorial office is excellent, the quality of journal is high. I would like to collabroate with Internatioanl journal of Clinical Case Reports and Reviews.

img

Lin-Show Chin

My experience publishing in Psychology and Mental Health Care was exceptional. The peer review process was rigorous and constructive, with reviewers providing valuable insights that helped enhance the quality of our work. The editorial team was highly supportive and responsive, making the submission process smooth and efficient. The journal's commitment to high standards and academic rigor makes it a respected platform for quality research. I am grateful for the opportunity to publish in such a reputable journal.

img

Sonila Qirko

My experience publishing in International Journal of Clinical Case Reports and Reviews was exceptional. I Come forth to Provide a Testimonial Covering the Peer Review Process and the editorial office for the Professional and Impartial Evaluation of the Manuscript.

img

Luiz Sellmann