Camel meat is an important source of red meat and essential amino acids in Egypt and other Arab countries. This study aimed at investigation of the prevalence of Salmonella spp. in the camel meat and offal (liver, and kidney) retailed in Zagazig city, Egypt. Besides, antibiogram of the recovered Salmonella spp. was screened. In addition, a reduction trial for Salmonella loads in the prepared camel meat ball using organic acids such as acetic and lactic acids or their combination. The obtained results revealed isolation of Salmonella spp., at 20% (12 out of 60 samples). With the highest prevalence in the liver (30%), followed by kidney (20%), and muscle (10%), respectively. Salmonella spp., that were isolated were identified serologically as S. Enteritidis (33.33%), S. Typhimurium (41.66%), S. Virchow (8.33%), and S. Apeyeme (16.66%). The recovered species showed marked multidrug resiatance with the highest resistance against erythromycin, oxacillin, clindamycin, ampicillin, and nalidixic acid. The use of acetic, lactic acids and their combination could significantly reduce Salmonella load in the camel meat samples. In conclusion, the use of organic acids, particularly a combination of acetic and lactic acids (1:1, 2%) is of a particular importance in reducing Salmonella load in the camel meat.

Sheep meat including mutton and lamb and its edible offal are regarded as important sources of high quality animal protein, essential amino acids, vitamins and minerals. However, unsanitary handling of such meat sources during the slaughtering, dressing, evisceration, or further processing might contribute to contamination of meat with a vast array of microorganisms including those with public health significance such as E. coli, and Salmonella spp. In this review, we would like to highlight the role of sheep meat and offal as potential sources of the spread of E. coli, and Salmonella spp. It was clear that adoption of strict hygienic measure during the entire steps of the carcass preparation and processing as well as efficient cooking of such meat and edible offal are among the suggested strategies to prevent the possible contamination of sheep meat with foodborne pathogens.