the quality control of microbial contamination in meats consumed in restaurants of university of tehran was taken into consideration. for this reason, 100 sterile samples were taken from 4 central restaurants, from may until october 1995, the samples were as follows: 12 samples of meat, 50 samples of chopped meat and 38 samples of minced meat. all of the samples were examined to search for meso...

background and purpose: hydatidosis is one of the most important zoonoses in the world that have public health and economic perspectives. the aim of this study was to investigate the prevalence of hydatid cysts in slaughtered animals in the industrial slaughterhouse of khomein, markazi province (2007-2011(. materials & methods: in this study was invistigated 28760 head of animals, including 128...

As meat consumption is increasing around the world, so do concerns and challenges to meat hygiene and safety. These concerns are mostly of a biological nature and include bacterial pathogens, such as Escherichia coli O157:H7, Salmonella and Campylobacter in raw meat and poultry, and Listeria monocytogenes in ready-to-eat processed products, while viral pathogens are of major concern at foodserv...

A study on the prevalence of common food borne pathogens (Salmonella, Staphylococcus and E. Coli) in chicken meat obtained from wet market in Bangalore under different processing conditions was carried out. Results revealed higher prevalence of Salmonella in the range of 25 to 65 per cent and the level of contamination of meat with Salmonella decreased with increase in sophistication of slaught...

Meat hygiene consists of three major activities: post-mortem inspection; monitoring and surveillance for chemical hazards; and maintenance of good hygienic practice throughout all stages between slaughter and consumption of meat. Risk analysis is an applied science of increasing importance to these activities in the following areas: facilitating the distribution of pre-harvest, harvest and post...

The importance of ensuring safe meat handling and processing practices has been demonstrated in global reports on food safety scares and related illness and deaths. This necessitated stricter meat safety control strategies. Today, many countries have regulated towards preventative and systematic control over safe meat processing at abattoirs utilizing the Hazard Analysis Critical Control Point ...

* We acknowledge helpful suggestions from a referee in preparing this article. Summary As with most agricultural products in world trade, trade in meat products is restricted by a variety of non-tariff barriers in different countries. In the case of New Zealand meat products there are quota restrictions in the USA, Canada, and EU markets and hygiene regulations of varying standards in most mark...

Food-borne pathogens are of high concern for public health and food safety. Staphylococcus aureus food poisoning is one of the most ecoReyad R. Shawish Naser A. Al-Humam nomically devastating types of food poisoning globally. The purpose of this study was to detect staphylococcal classical enterotoxins (SEs) in processed beef from Kingdom of Saudi Arabia (KSA) and Egypt. 1 Department of Food Hy...