BACKGROUND: Meat is one of society's most important nutritional needs, the price of which is higher than other food groups. In recent years, the use of meat products has increased due to human lifestyle changes. Fraud in meat products occurs for various reasons, including the economic value of meat. Therefore, it is crucial to use fast and accurate methods of identifying these frauds.OBJECTIVES: The purpose of this study is to determine the unauthorized tissue by a histological method as well as to determine the unauthorized species used in meat products of factories in Hamadan province.METHODS: In the summer of 2021, fifty samples were collected from active production units of the Hamedan province that were available in the Hamadan city market and transferred to the laboratory for histological laboratory and animal species determination by PCR test. For the histology test based on the national standard 6103, the samples were subjected to fixation, passage (dehydration, clearing, impregnation with molten paraffin), blocking, sectioning, and H&E staining. PCR method was used to determine the type of animal species used in the production of the collected samples.RESULTS: The results confirmed the presence of unauthorized tissues, including bone, cartilage (articular and respiratory cartilage), skin, and glandular organ in meat products. Also, PCR test results showed that chicken meat was found in 100% of the samples labeled with beef.CONCLUSIONS: The presence of illegal tissue and the use of chicken meat in products labeled as beef meat is evident in the sausages produced in Hamadan province.

Hyperxanthinuria and xanthine uroliths have been recognized with increased frequency in dogs with ammonium urate uroliths that had been given allopurinol. We hypothesized that dietary modification might reduce the magnitude of uric acid and xanthine excretion in urine of dogs given allopurinol. To test this hypothesis, excretion of metabolites, volume, and pH were determined in 24-hour urine samples produced by 6 healthy Beagles during periods of allopurinol administration (15 mg/kg of body weight, PO, q 12 h) and consumption of 2 special purpose diets: a 10.4% protein (dry matter), casein-based diet and a 31.4% protein (dry matter), meat-based diet. Significantly lower values of uric acid (P = 0.004), xanthine (P = 0.003), ammonia (P = 0.0002), net acid (P = 0.0001), titratable acid (P 0.0002), and creatinine (P = 0.01) excreted during a 24-hour period were detected when dogs consumed the casein-based diet and were given allopurinol, compared with the 24-hour period when the same dogs consumed the meat-based diet and were given allopurinol. For the same 24-hour period, urine pH values, urine volumes, and urine bicarbonate values were significantly (P = 0.0004, P 0.04, and P = 0.002, respectively) higher during the period when the dogs were fed the casein-based diet and given allopurinol than when they were fed the meat-based diet and given allopurinol. Endogenous creatinine clearance was significantly (P = 0.006) lower when dogs were fed the casein-based diet and given allopurinol than when they were fed the meat-based diet and given allopurinol. Significantly lower concentrations of plasma uric acid (P 0.0001), plasma xanthine (P = 0.01), and serum urea nitrogen (P = 0.0001) were detected when dogs consumed the casein-based diet and were given allopurinol than when they consumed the meat-based diet and were given allopurinol.

Over the last years a growing demand for ratite meat, including ostrich, emu, and rhea has been observed in the world. Ratite meat is recognised as a dietetic product because of low level of fat, high share of PUFA, favourable n6/n3 ratio, and higher amounts of iron content in comparison with beef and chicken meat. The abundance of bioactive compounds, e.g. PUFA, makes ratite meat highly susceptible to oxidation processes. Moreover, pH over 6 creates favourable environment for fast microbial growth during storage conditions affecting its shelf life. However, availability of information on ratite meat shelf life among consumers and industry is still limited. Thus, the aim of the present review is to provide current information about the effect of ratite meat packaging type, i.e. air packaging, vacuum packaging with skin pack, modified atmosphere packaging (MAP), on its shelf life quality during storage, including technological and nutritional properties.

In recent years a growing demand for ratite meat, including ostrich, emu, and rhea has been observed all over the world. However, consumers as well as the meat industry still have limited and scattered knowledge about this type of meat, especially in the case of emu and rhea. Thus, the aim of the present review is to provide information on technological and nutritional properties of ostrich, emu, and rhea meat, including carcass composition and yields, physicochemical characteristics, and nutritive value. Carcass yields and composition among ratites are comparable, with the exception of higher content of fat in emu. Ostrich, emu, and rhea meat is darker than beef and ratite meat acidification is closer to beef than to poultry. Ratite meat can be recognised as a dietetic product mainly because of its low level of fat, high content of polyunsaturated fatty acids (PUFA), favourable n6/n3 ratio, and high iron content in comparison with beef and chicken meat. Ratite meat is also rich in selenium, copper, vitamin B, and biologically active peptides such as creatine (emu) and anserine (ostrich), and has low content of sodium (ostrich). The abundance of bioactive compounds e.g. PUFA, makes ratite meat highly susceptible to oxidation and requires research concerning elaboration of innovative, intelligent packaging system for protection of nutritional and technological properties of this meat.

The occurrence of pesticide residues in animal products deserves attention because of the contamination by environmental pollutants and pesticides that may be present in the food that animals are fed. The goal of this work was the validation of a method for detection of residues of multiple classes of pesticide and determination of their residues in chicken breast fillets.

Introduction: The toxinotyping and antimicrobial susceptibility of Clostridium perfringens strains isolated from processed chicken meat were determined. Material and Methods: Two hundred processed chicken meat samples from luncheon meats, nuggets, burgers, and sausages were screened for Clostridium perfringens by multiplex PCR assay for the presence of alpha (cpa), beta (cpb), epsilon (etx), iota (ia), and enterotoxin toxin (cpe) genes. The C. perfringens isolates were examined in vitro against eight antibiotics (streptomycin, amoxicillin, ampicillin, ciprofloxacin, lincomycin, cefotaxime, rifampicin, and trimethoprim-sulfamethoxazole) Results: An overall of 32 C. perfringens strains (16%) were isolated from 200 processed chicken meat samples tested. The prevalence of C. perfringens was significantly dependent on the type of toxin genes detected (P = 0.0), being the highest in sausages (32%), followed by luncheon meats (24%), burgers (6%), and nuggets (2%). C. perfringens type A was the most frequently present toxinotype (24/32; 75%), followed by type D (21.9 %) and type E (3.1%). Of the 32 C. perfringens strains tested, only 9 (28%) were enterotoxin gene carriers, with most representing type A (n = 6). C. perfringens strains differed in their resistance/susceptibility to commonly used antibiotics. Most of the strains tested were sensitive to ampicillin (97%) and amoxicillin (94%), with 100% of the strains being resistant to streptomycin and lincomycin. It is noteworthy that the nine isolates with enterotoxigenic potential had a higher resistance than the non-enterotoxigenic ones. Conclusion: The considerably high C. perfringens isolation rates from processed chicken meat samples and resistance to some of the commonly used antibiotics indicate a potential public health risk. Recent information about the isolation of enterotoxigenic C. perfringens type E from chicken sausage has been reported.

The present study was conducted to investigate the presence of Aeromonas species especiallyA. hydrophila and to detect the presence of the aerolysin (aerA) and haemolysin (hly) genes in its isolates derived from a total of 80 poultry meat samples including 20 of each of breasts, drumsticks,thighs and wings. The samples were randomly purchased from some local retail shops in Assiut city, Egypt. Aeromonas spp. were isolated from 48(60%) of the samples analyzed, including 11(55%) of chicken breast, 12 (60%) of chicken drumsticks, 10 (50%) of chicken thigh and 15 (75%) of chicken wing. A total of 48 strains were isolated belonging to six species: A. hydrophila 14 (17.5%), A. caviae 5 (6.25%), A. jandaei 7(8.75%), A. trota 1 (1.25%), A. schubertii 6 (7.5%) and A. allosacharophila 15 (18.75%). All the recovered A. hydrophila organisms were confirmed by PCR assay for the presence of 16S rRNA gene and 9 strains of the tested isolates harboured this gene. Whereas the aerA and hly virulence genes were present in eight and five of A. hydrophila strains out of nine isolates tested, respectively. Strict hygiene measure should be taken to minimize the contamination of poultry meat with Aeromonas spp.

The occurrence of veterinary drug residues in chicken meat originating from 320 small and medium scale chicken slaughterhouses in Peninsular Malaysia was determined. 637 chicken meat samples were examined for tetracycline (TCs), sulphonamide (SAs) and quinolone residues using a microbiological inhibition test and was further confirmed using liquid chromatography mass spectrometry (LCMS/MS). The presence of TC residues were confirmed in 10 (1.6%) samples, and 1 (0.2%)sample was confirmed in compliance to the established maximum residue limit (MRL) for residues of quinolone. A total of 6 (0.9%) samples were above the MRL for TC. The samples were from Pulau Pinang, Terengganu and Kelantan. Among those tested in compliance, the main analytes found for TC and quinolone werechlortetracyclines (CTC), enrofloxacin and mixture of chlortetracycline (CTC) and oxytetracycline (OTC). No samples were found to contain sulfonamides residues.

Chicken meat and meat products are considered as significant sources of high quality animal derived protein, essential amino acids, minerals, and vitamins. Besides, chicken meat is regarded as alternative cheap source of protein compared with the red meat. However, chicken meat can be contaminated with a vast array of microorganisms, and subsequently it can be implicated in many biological hazards such as bacterial food poisoning.  The latter can be divided into bacterial foodborne infections including E. coli, Salmonella spp., Campylobacter spp., Listeria monocytogenes, Shiegella spp., and Yersinia spp. Bacterial foodborne intoxication including Staphylococcus aureus, and Clostridium botulinum. The third class of the bacterial food poisoning is foodborne toxicoinfection which involves Clostridium perfringens, and Bacillus cereus. This review threw the light on the current scenario of the contamination of the poultry meat with some bacterial hazards in Egypt and worldwide. Besides, the public health significance of such hazards was also discussed.

Chicken meat products contribute significantly as a fairly priced substitute for red meat, which is critically undersupplied in Egypt. This type of meat is high in animal protein, vital amino acids, and trace elements. Furthermore, as a result of rapid improvements in food processing and technology, a variety of chicken meat products, including as chicken burgers, chicken fillets, chicken sandwiches, chicken nuggets, and chicken panne, were manufactured and released into the chicken meat markets. Such key products are defined by their distinct flavor and aroma, which captivates buyers, particularly children. Microorganisms can contaminate chicken meat products at any stage of production, including raw material preparation, manufacture, distribution, and storage. As a result, chicken products are regarded to be a possible source of bacteria that cause food poisoning, such as Staphylococcus aureus (S. aureus) and Salmonella spp. Essential oils derived from the coriander plant (Coriandrum sativum L.), either from the seeds or the leaves, are among the most extensively utilized. Coriander and coriander essential oils are antibacterial, anti-oxidant, anti-diabetic, anxiolytic, anti-epileptic, depressive, anti-mutagenic, anti-inflammatory, antidyslipidemic, antihypertensive, neuroprotective, and diuretic. In this review, we threw the light on the microbial contamination of chicken meat and meat products in Egypt and worldwide. Besides, the antibacterial activities of coriander will be reviewed.