The aim of this study was correlation determination between fat putrefaction indices and antioxidative enzymes in chicken, cattle and camel meat during refrigerated storage. Longissimus dorsi muscle of three Iranian dromedary one humped camel and three Holstein cattle and breast muscle of three broiler breeder chicken were obtained from the carcasses 3 days postmortem. The samples were ground a...

Salmonella Typhimurium is one of the most common foodborne pathogens isolated from poultry meat. The goal this study was to investigate S. survival in broiler carcasses exposed ozone, lactic acid, sodium hypochlorite and levulinic acid. inoculated into carcasses, which were divided eight treatment groups, including a positive negative control group. After standardized bacterial culture methods,...

The aim of this paper was to answer some questions important for a qualitative risk assessment in poultry production related to Campylobacter. These steps are described: hazard identification, hazard characterisation, exposure assessment and risk characterization. Hazard identification: Campylobacter is important cause of food borne diseases. Hazard characterization: human campylobacteriosis is...

listeria monocytogenes can be found throughout the environment and in many foods. it is associated primarily with meat and animal products. listeria monocytogenes has become increasingly important as a food-borne pathogen. the aim of this study was to evaluate the effect of microwave (mw) treatment of chicken meat samples which were inoculated with l. monocytogenes. drumettes of broiler carcass...

Between 2001 and 2006, the incidence of human Campylobacter infections decreased by 10 and 27% in Scotland and the Grampian region of Scotland, respectively. Contemporaneous collection and analyses of human and retail-chicken isolates from Grampian were carried out over a 10-week period in 2001 and again in 2006 in order to determine whether the fall in the incidence of human infections was rel...