Microbiological Quality of Rabbit Meat in Egypt and Worldwide: A Review
2022
Alaa Eldin M.A. Morshdy | Hassan Mohieldeen | Shymaa G. El-Abody | Mohamed E. Mohamed | Wageh Darwish
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.
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