Microbiological Quality of Rabbit Meat in Egypt and Worldwide: A Review
Rabbit meat and offal are considered as valuable sources of high biological value animal protein. Rabbit meat is rich in essential amino acids, low in cholesterol and contains considerable amounts of trace elements such as calcium, magnesium, and zinc. However, rabbit meat is also implicated in the...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Assiut University
2022-11-01
|
| Series: | Journal of Advanced Veterinary Research |
| Online Access: | https://advetresearch.com/index.php/AVR/article/view/1162 |
| _version_ | 1797657051537604608 |
|---|---|
| author | Alaa Eldin M.A. Morshdy Hassan Mohieldeen Shymaa G. El-Abody Mohamed E. Mohamed Wageh Darwish |
| author_facet | Alaa Eldin M.A. Morshdy Hassan Mohieldeen Shymaa G. El-Abody Mohamed E. Mohamed Wageh Darwish |
| author_sort | Alaa Eldin M.A. Morshdy |
| collection | DOAJ |
| description |
Rabbit meat and offal are considered as valuable sources of high biological value animal protein. Rabbit meat is rich in essential amino acids, low in cholesterol and contains considerable amounts of trace elements such as calcium, magnesium, and zinc. However, rabbit meat is also implicated in the transmission of foodborne pathogens such as Staphylococcus aureus, Salmonella spp., E. coli, and Pseudomonas spp. Few reports had reviewed the microbiological quality of rabbit meat either worldwide or in Egypt. In this review, we will summarize the available literature about the microbiological status of rabbit meat and offal. Moreover, the potential human health risks associated with the occurrence of such foodborne pathogens in rabbit meat, and their effect on the shelf life of meat will be discussed. In addition, suggestions on how to improve the microbiological quality of rabbit meat and to extend its shelf life will also be introduced.
|
| first_indexed | 2024-03-11T17:38:47Z |
| format | Article |
| id | doaj.art-70bb1ff3970d42ceb93ca7fdc7ed5623 |
| institution | Directory Open Access Journal |
| issn | 2090-6269 2090-6277 |
| language | English |
| last_indexed | 2024-03-11T17:38:47Z |
| publishDate | 2022-11-01 |
| publisher | Assiut University |
| record_format | Article |
| series | Journal of Advanced Veterinary Research |
| spelling | doaj.art-70bb1ff3970d42ceb93ca7fdc7ed56232023-10-18T14:22:37ZengAssiut UniversityJournal of Advanced Veterinary Research2090-62692090-62772022-11-01126Microbiological Quality of Rabbit Meat in Egypt and Worldwide: A ReviewAlaa Eldin M.A. Morshdy0Hassan Mohieldeen1Shymaa G. El-Abody2Mohamed E. Mohamed3Wageh Darwish4Food Control Department, Faculty of Veterinary Medicine, Zagazig University, Zagazig, Egypt.Animal Health Research Institute, Zagazig Province Laboratory, Zagazig, Egypt.Animal Health Research Institute, Zagazig Province Laboratory, Zagazig, Egypt.Zoonoses Department, Faculty of Veterinary Medicine, Zagazig University, Zagazig, Egypt. Food Control Department, Faculty of Veterinary Medicine, Zagazig University, Zagazig, Egypt. Rabbit meat and offal are considered as valuable sources of high biological value animal protein. Rabbit meat is rich in essential amino acids, low in cholesterol and contains considerable amounts of trace elements such as calcium, magnesium, and zinc. However, rabbit meat is also implicated in the transmission of foodborne pathogens such as Staphylococcus aureus, Salmonella spp., E. coli, and Pseudomonas spp. Few reports had reviewed the microbiological quality of rabbit meat either worldwide or in Egypt. In this review, we will summarize the available literature about the microbiological status of rabbit meat and offal. Moreover, the potential human health risks associated with the occurrence of such foodborne pathogens in rabbit meat, and their effect on the shelf life of meat will be discussed. In addition, suggestions on how to improve the microbiological quality of rabbit meat and to extend its shelf life will also be introduced. https://advetresearch.com/index.php/AVR/article/view/1162 |
| spellingShingle | Alaa Eldin M.A. Morshdy Hassan Mohieldeen Shymaa G. El-Abody Mohamed E. Mohamed Wageh Darwish Microbiological Quality of Rabbit Meat in Egypt and Worldwide: A Review Journal of Advanced Veterinary Research |
| title | Microbiological Quality of Rabbit Meat in Egypt and Worldwide: A Review |
| title_full | Microbiological Quality of Rabbit Meat in Egypt and Worldwide: A Review |
| title_fullStr | Microbiological Quality of Rabbit Meat in Egypt and Worldwide: A Review |
| title_full_unstemmed | Microbiological Quality of Rabbit Meat in Egypt and Worldwide: A Review |
| title_short | Microbiological Quality of Rabbit Meat in Egypt and Worldwide: A Review |
| title_sort | microbiological quality of rabbit meat in egypt and worldwide a review |
| url | https://advetresearch.com/index.php/AVR/article/view/1162 |
| work_keys_str_mv | AT alaaeldinmamorshdy microbiologicalqualityofrabbitmeatinegyptandworldwideareview AT hassanmohieldeen microbiologicalqualityofrabbitmeatinegyptandworldwideareview AT shymaagelabody microbiologicalqualityofrabbitmeatinegyptandworldwideareview AT mohamedemohamed microbiologicalqualityofrabbitmeatinegyptandworldwideareview AT wagehdarwish microbiologicalqualityofrabbitmeatinegyptandworldwideareview |