Application of Irradiation in Food Preservation and Production

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Author(s): Fahim Shaltout

Abstract

The Food irradiation is a tried-and-true technique that's frequently used to improve the quality and the safety of the meat. With the application of this technique, the growth of bacteria, viruses, and parasites is successfully inhibited. By postponing spoiling and inhibiting the growth of the germs, it also extends the shelf life and improves the quality of the items. Provided that the right dosage is applied, the radiation has no effect on the colour, the taste, or the texture of the meats. Its impact on the chemical and the nutritional properties of the meat is more complicated, though, as it may change the vitamins, the fatty acids, the amino acids, and produce the free radicals that oxidise the fat. The impact of these modifications is dependent on a number of factors, such as the kind of the meat, the storage conditions, and the radiation exposure. The Meat's physical characteristics, such as its softness, the texture, and the dose-dependent ability to retain the water, can also be impacted by the radiation. Low amounts of the radiation may enhance texture and softness, while excessive doses cause protein denaturation, which adversely affects these characteristics. The regulatory and the public perception elements of the food irradiation are also examined in this study. Although the radiation is permitted and regulated in many nations, its use is debatable and causes anxiety in the public. The Food irradiation is a dependable method of enhancing the safety and the quality of the meat; nevertheless, it is important to take into account the effects it may have on the chemical, physical, and nutritional characteristics of the product when selecting the right dosage and application. To better understand the long-term effects of the radiation on the meat and allay consumer worries, further study is thus required.

Introduction

The Meat is a valuable element of the human diet as it contains essential elements such as the protein, the vitamins, and the minerals. However, these foods are also vulnerable to microbial pathogens and spoilage, posing significant risks to the human health. The Ionizing radiation is used in the food irradiation to maintain the safety and quality of the food items, specifically the meat [1-8].

For decades, the food irradiation has been used to reduce microbial contamination and extend the storage period. The procedure entails subjecting the food item to a regulated amount of the ionizing radiation, usually accomplished by applying gamma rays, electron beams, or X-rays. The radiation disrupts the DNA and other cellular components of microbes, making them unable to reproduce and causing their death. The procedure also the breaks down some of the molecules in the food product, which can affect its nutritional quality and sensory properties [9-17].

Despite its potential benefits, the food irradiation remains controversial, with concerns about its safety, efficacy, and impact on the nutritional quality and sensory properties of food products [18-26]. Some critics argued that the food irradiation could create the harmful compounds or destroy the essential nutrients. In contrast, others questioned the need for the irradiation, considering other food safety measures, such as the good manufacturing practices and the foodtesting. The Consumer acceptance of the irradiated food products also needs to be addressed, with some people expressing concerns about their safety and the acceptability [27-35].

This comprehensive research aims to critically evaluate the existing literature on the food irradiation and its repercussions on the quality and safety of the meat. The proof of the irradiation effectiveness at lowering the microbial contamination and prolonging the shelf life of the meats is explored along with its potential impact on the physical and the chemical characteristics, nutrient content, and sensory properties [36-44]. This paper will also address the regulatory framework for the food irradiation, including labeling requirements and government oversight, as well as identify areas for further research and policy development [45-52].

The Sources and the Principles of the Food Irradiation

The Ionizing radiation, such as the gamma rays, X-rays, or the high-energy electrons, is used to irradiate the food. The Food irradiation is generally determined by the absorbed dose expressed in Gray (Gy) or kilo Gray (kGy), with 1 Gray being equivalent to 1 J/kg of product. The technique is considered a safe and effective way to decrease or eliminate hazardous microbes, prolong shelf life, as well as enhance the quality and safety of the food products. The principles of the food irradiation are determined by the ability to disrupt the genetic material of microorganisms, preventing them from reproducing or causing the illness. The irradiation affects the microorganisms’ genetic material (the DNA or the RNA) directly and indirectly. The Direct irradiation can break the bonds between the base pairs in the genetic material, killing the cell’s reproduction ability. Then, on the other hand, the damage to the water molecules creates the free radicals and the reactive oxygen species, which damage the genetic material indirectly [53-59]. The Irradiation also helps to break down certain enzymes and the proteins in the food that can contribute to the spoilage, thereby increasing the shelf life [60-65]. USA, Canada, as well as several European and Asian nations, allow the food irradiation by using the Cobalt-60, the cesium-137, and the electron-beam accelerators. The Cobalt-60, the most prevalent source of the ionizing radiation for the food irradiation, is a radioactive isotope that emits gamma rays capable of penetrating deep into the food products to destroy harmful microorganisms. Cesium-137 is another source of the ionizing radiation, although it is less commonly used than cobalt-60. In addition, the electron-beam accelerators are used for the food irradiation. These devices generate high-energy electrons that can penetrate the food products to eliminate the harmful microorganisms and extend the shelf life [66-72]. Irradiating the foods has several benefits, including multifunctional applications as well as guaranteed safety and security. The spectrum produced is effective against bacterial spores across a broad range of concentrations. The processing does not involve heat, it is safe for the food, does not significantly reduce nutrient levels, leaves no chemical residues, and is simple to control during the use [73-81]. To effectively lengthen the lifespan of irradiated food products, the following principles must be observed as the Radurization uses low doses of 0.1–1 kGy. This amount inhibits respiration, delays ripening, disinfects pests, and inactivates the Trichinella parasite. The Radicidation is referred to as a moderate dose. This radiation uses a quantity of approximately 1–10 kGy, which has the effect of reducing the spoilage and the microbial pathogens including Salmonella sp. And Listeria monocytogenes. This dosage is typically found in the frozen foods and its application is identical to that of pasteurization, except irradiation does not rely on the thermal energy. The Radapertization uses extremely high doses which are above or equal to 10 kGy, ranging between 30 and 50 kGy. This dose is typically used in the sterilization process because its effect can kill all microorganisms in the foodstuffs up to the level of spores [82-86]. The food irradiation sources and the principles are based on the ability of the ionizing radiation to disrupt the genetic material of the microorganisms, enzymes, and proteins in food products, culminating in improved the safety and the quality. The use of the irradiation is regulated by the national and the international authorities to ensure its safety and effectiveness [87-92].

The Effects of the Irradiation on the Meat The Microbial Safety

The Microbial safety is a critical aspect of the meat production and the consumption, as these products can be a source of various harmful microorganisms that can cause the foodborne illness. The Meat products are potentially contaminated with various pathogens, such as the Salmonella, the Escherichia coli, the Campylobacter, and the Listeria monocytogenes, leading to severe illness or the death in vulnerable populations [93-100].

Contamination might occur at the production, the processing, or the distribution stage, including on the farm, during transport, in the slaughterhouses or the processing facilities, and in the retail outlets or at the home. The Improper handling and the storage of the meat products can also increase the risk of contamination. The Foodborne illness outbreaks related to the meat have been reported globally, with the various types of products being implicated, including the ground beef, the chicken, the pork, and the processed meats. These outbreaks have led to significant public health and economic consequences, highlighting the importance of effective interventions to reduce the risk of the contamination [101-109].

The Irradiation has been studied extensively for its efficacy in reducing the microbial contamination of the meat. By exposing the food to the ionizing radiation, the latter reduces or eliminates the harmful microorganisms that can cause the foodborne illness. Previous research showed that the irradiation could effectively reduce levels of the pathogens such as the Salmonella and the Escherichia coli as well as the levels of the spoilage organisms, leading to improve the microbial safety and a reduced the risk of the foodborne illness. The effectiveness of various types of the ionizing radiation on the meat, including the gamma rays and the e-beams, has been studied [110-119]. The gamma ray irradiation is more effective than e-beam irradiation is at inhibiting the microbial growth in the meat. The UV light effectively eliminates the Salmonella spp., the Pseudomonas, the Micrococcus, and the Staphylococcus on the meat. The shelf life of the meat products is extended by eliminating these contaminant ting bacteria. The Gamma irradiation at low doses can improve the microbiological safety, ensure safety, and extend the chicken meat’s shelf life without affecting the quality. Three kGy gamma-irradiated bovine meat reduced the growth of the mesophilic bacteria, the coliforms, and the Staphylococcus aureus. The Food and Drug Administration (FDA) determined that a 3.5 kGy gamma ray irradiation dose effectively eliminates the pathogenic microbes from the fresh meat. The Irradiation had the effect of slowing the growth of the bacterial cells and deactivating their metabolism. The Bacteria are inherently resistant to the effects of the irradiation and, in the lag phase or inactive state will be more resistant. In contrast, those in the growth phase will be more vulnerable [120-128].

The Chemical Properties

The chemical properties of the irradiated meat refer to the changes that occur to the chemical constituents and compositions of the food due to exposure to the ionizing radiation. The Irradiation can cause both desirable and undesirable effects on the chemical characteristics of the meat, depending on the dose and the specific compounds in the food. One of the most significant changes often observed in the irradiated meat products is the formation of the free radicals. They become reactive molecules that damage cellular components and cause the oxidative stress. This leads to the lipid oxidation, which causes off-flavors and odors, as well as a decline in the nutritional quality due to the loss of the essential fatty acids and other nutrients. However, the irradiation at the lower doses also aids the lipid oxidation by reducing the levels of peroxides and other reactive species. This procedure also affects the protein content of the meat, leading to alterations in the composition of the amino acids, protein structure, and the digestibility [129-136]. These changes have potentially positive and negative effects, mostly on the nutritional value of the food, that are contingent upon the particular proteins involved and the dose of the radiation used. The positive effects of the irradiation include the fact that the irradiation can cause the formation of the reactive species, such as the free radicals, which can cause the formation of the covalent bonds between the amino acids in the protein molecules. This cross-linking can change the structure of a protein molecule and make it resistant to the enzymatic digestion, which causes a decrease in the protein digestibility [133-146]. The Irradiation can also cause the denaturation of the protein molecules. The

Denaturation involves opening the protein structure, which can facilitate the interactions between the amino acids and increase the accessibility of the digestive enzymes to the protein molecules, and it can also improve the protein digestibility. However, the irradiation can also cause adverse effects; namely, the excessive irradiation can cause a breakdown of or the change in the amino acid compounds in the protein molecules, which causes a decrease in the overall amino acid content and, consequently, decreases the protein digestibility. The electron-beam irradiation at less than 3 kGy did not affect changes in the quality of the smoked duck flesh (the amino acids, the fatty acids, and the volatiles) during the storage [147-154].

Aside from these chemical changes, the irradiation also affects the vitamin content of the meat products, with some vitamins being more sensitive than others. For example, the irradiation leads to a loss of the vitamin C, while other vitamins, such as the vitamin A and E, are relatively stable. The Irradiation has been shown to alter the meat’s oxidation–reduction ability, accelerating the lipid oxidation, the protein breakdown, and the flavor and the odor changes [155-161].

When combined with certain antioxidants, such as the flavonoids, the irradiation can help prolong the induction period of the lipid oxidation. The storage of the irradiated meat at 5–10 C for one week almost did not change the pH, the texture, the total volatile base nitrogen (TVBN), or the microbe number. The higher dose of the UV irradiation increased 2-thiobarbituric acid (TBA) content, decreased water-holding capacity (WHC), and decreased the beef color intensity and tenderness. Two point five and 5 kGy gamma irradiation reduced nitrite content in the chicken sausages and prevented the oxidation when combined with antioxidants. The titratable acidity and the acid value in the meat samples can be reduced by the irradiation [162-171].

Conclusion

One promising technique that might enhance the safety and the quality of the meat is the food irradiation. According to recent study, the irradiation can preserve the nutritional value of the meat products, decrease microbial contamination, and increase shelf life. To overcome this issue, more study is necessary as the sensory characteristics can be adversely affected. It is also significant to remember that labelling regulations for irradiated meat products exist, and that the irradiation in the food processing is governed by both the national and the international bodies. The Government organisations play a crucial role in guaranteeing the security and the quality of the customers.

Conflicts of Interest

The author declare no conflicts of interest

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96. Edris A, Hassan MA, Shaltout F, Elhosseiny S (2013) Chemical evaluation of cattle and camel meat. BENHA VETERINARY MEDICAL JOURNAL 24: 191-197.
97. Edris AM, Hassan MA, Shaltout F, Elhosseiny S (2012) Detection of E.coli and Salmonella organisms in cattle and camel BENHA VETERINARY MEDICAL JOURNAL 24: 198-204.
98. Madoroba E, Magwedere K, Chaora NS, Matle I, Muchadeyi F, et al. (2021) Microbial Communities of Meat and Meat Products: An Exploratory Analysis of the Product Quality and Safety at Selected Enterprises in South Microorganisms 9: 507.
99. Edris AM, Hemmat MI, Shaltout F, Elshater MA, Eman FMI (2012) STUDY ON INCIPIENT SPOILAGE OF CHILLED CHICKEN CUTS-UP. BENHA VETERINARY MEDICAL JOURNAL 23: 81-86.
100. Schevey CT, Toshkov S, Brewer MS (2013) Effect of Natural Antioxidants, Irradiation, and Cooking on Lipid Oxidation in Refrigerated, Salted Ground Beef Patties. J Food 78: S1793-S1799.
101. Morrison RM (1990) Economics of Food Irradiation: Comparison between Electron Accelerators and Cobalt-60. Int J Radiat Appl Instrum Part 35: 673-679.
102. Shaltout F, Thabet MG, Hanan A Koura (2017) Impact of some essential oils on the quality aspect and shelf life of BENHA VETERINARY MEDICAL JOURNAL 33: 351-364.
103. Erkmen O, Bozoglu TF (2016) Food Preservation by Irradiation. In Food Microbiology: Principles into John Wiley & Sons Ltd: Hoboken NJ USA 106-126.
104. Shaltout F, Mohammed Farouk, Hosam AA, Ibrahim, Mostafa EM Afifi (2017) Incidence of Coliform and Staphylococcus aureus in ready to eat fast foods. BENHA VETERINARY MEDICAL JOURNAL 32: 13-17.
105. Shaltout F, Zakaria IM, Nabil ME (2017) Detection and typing of Clostridium perfringens in some retail chicken meat BENHA VETERINARY MEDICAL JOURNAL 33: 283-291.
106. (2012) Food and Drug Administration HHS. Irradiation in the Production, Processing and Handling of Food. Final Rule Fed Regist 77: 71316-71320
107. Shaltout F (1992) Studies on Mycotoxins in Meat and Meat by MVSc Thesis Faculty of Veterinary Medicine, Moshtohor, Zagazig University Benha branch. https://www. researchgate.net/publication/281316092_Studies_on_ Mycotoxins_in_Meat_and_Meat_by_Products,
108. Shaltout FAM (1996) Mycological and Mycotoxicological profile Of Some Meat products. Ph D Thesis Faculty of Veterinary Medicine Moshtohor Zagazig University Benha branch https://agris.fao.org/search/en/providers/122598/rec ords/6472252577fd37171a72a8f9.
109. Shaltout F (1998) Proteolytic Psychrotrophes in Some Meat products. Alex Vet Med J 14: 97-107.
110. Otoo EA, Ocloo FCK, Appiah V (2022) Effect of Gamma Irradiation on Shelf Life of Smoked Guinea Fowl (Numida Meleagris) Meat Stored at Refrigeration Radiat. Phys Chem 194: 110041.
111. Shaltout F, Mohamed AH El-Shater, Wafaa Mohamed Abd El-Aziz (2015) Bacteriological assessment of Street Vended Meat Products sandwiches in kalyobia Governorate. BENHA VETERINARY MEDICAL JOURNAL 28: 58-66.
112. Sedeh FM, Arbabi K, Fatolahi H, Abhari M (2007) Using Gamma Irradiation and Low Temperature on Microbial Decontamination of Red Meat in Iran. Indian J Microbiol 47: 72-76.
113. Shaltout F, Mohamed A El shatter, Heba M Fahim (2019) Studies on Antibiotic Residues in Beef and Effect of Cooking and Freezing on Antibiotic Residues Beef Samples. Scholarly Journal of Food and Nutritionm 2: 1-4
114. Shaltout F, Zakaria IM, Nabil ME (2018) Incidence of Some Anaerobic Bacteria Isolated from Chicken Meat Products with Special Reference to Clostridium Nutrition and Food Toxicology 2: 429-438.
115. Gunes G, Deniz Tekin M (2006) Consumer Awareness and Acceptance of Irradiated Foods: Results of a Survey Conducted on Turkish Consumers. LWT 39: 444-448.
116. Shaltout F, Ahmed AA Maarouf, Mahmoud ES Elkhouly (2017) Bacteriological Evaluation of Frozen Sausage. Nutrition and Food Toxicology 1: 174-185.
117. Rastogi RP, Richa, Kumar A, Tyagi MB, Sinha RP (2010) Molecular Mechanisms of Ultraviolet Radiation-Induced DNA Damage and Repair. J Nucleic Acids 2010: 592980.
118. Shaltout F, El-Toukhy EI, Abd El-Hai MM (2019) Molecular Diagnosis of Salmonellae in Frozen Meat and Some Meat Products. Nutrition and Food Technology Open Access 5: 1-6. 119. Shaltout F, Ali AM, Rashad SM (2016) Bacterial Contamination of Fast Benha Journal of Applied Sciences (BJAS) 1: 45-51.
119. Shaltout F (2019) Food Hygiene and Food Science and Nutrition Technology 4: 1-2.
120. Hassanin FS, Shaltout F, Seham N Homouda, Safaa M Arakeeb (2019) Natural preservatives in raw chicken Benha Veterinary Medical Journal 37: 41-45.
121. Hazaa W, Shaltout F, Mohamed El-Shate (2019) Prevalence of some chemical hazards in some meat products. Benha Veterinary Medical Journal 37: 32-36.
122. Park JG, Yoon Y, Park JN, Han IJ, Song BS, et al. (2010) Effects of Gamma Irradiation and Electron Beam Irradiation on Quality, Sensory, and Bacterial Populations in Beef Sausage Patties. Meat Sci 85: 368-372.
123. Hazaa W, Shaltout F, Mohamed El-Shater (2019) Identification of Some Biological Hazards in Some Meat Benha Veterinary Medical Journal 37: 27-31.
124. Indiarto R, Pratama AW, Sari TI, Theodora HC (2020) Food Irradiation Technology: A Review of the Uses and Their Capabilities. SSRG Int J Eng Trends Technol 68: 91-98.
125. Gaafar R, Hassanin FS, Shaltout F, Marionette Zaghloul (2019) Molecular detection of enterotoxigenic Staphylococcus aureus in some ready to eat meat-based Benha Veterinary Medical Journal 37: 22-26.
126. Gaafar R, Hassanin FS, Shaltout F, Marionette Zaghloul (2019) Hygienic profile of some ready to eat meat product sandwiches sold in Benha city, Qalubiya Governorate, Egypt. Benha Veterinary Medical Journal 37: 16-21.
127. Indiarto R, Qonit MAH (2020) A Review of Irradiation Technologies on Food and Agricultural Products. Int J Sci Technol Res 9: 4411-4414.
128. Shaltout F (2020) Microbiological quality of chicken carcasses at modern Poultry The 3rd Scientific Conference,Faculty of Vet Med Benha University 3.
129. Shaltout F, Abdel Aziz AM (2004) Salmonella enterica Serovar Enteritidis in Poultry Meat and their Epidemiology .Vet Med J Giza 52: 429-436.
130. Song BS, Lee Y, Park JH, Kim JK, Park HY et al. (2018) Toxicological and Radiological Safety of Chicken Meat Irradiated with 7.5 MeV X-rays. Radiat. Phys Chem 144: 211-217.
131. Shaltout F, Abdel Aziz AM (2004) ESCHERICHIA COLI STRAINS IN SLAUGHTERED ANIMALS AND THEIR PUBLIC HEALTH J Egypt Vet Med Association 64: 7-21.
132. Shaltout F, Amin R, Marionet Z, Nassif, Shimaa, et al. (2014) Detection of aflatoxins in some meat Benha veterinary medical journal 27: 368-374.
133. Bintsis T (2017) Foodborne AIMS Microbiol 3: 529-563.
134. Shaltout F, Afify, Jehan Riad EM, Abo Elhasan, Asmaa A (2012) Improvement of microbiological status of oriental Journal of Egyptian Veterinary Medical Association 72: 157-167.
135. Shaltout F, Daoud JR (1996) Chemical analytical studies on rabbit meat and liver. Benha Vet Med J 8: 17-27.
136. Hassan MA, Shaltout F, Arfa MM, Mansour AH, Saudi KR (2013) BIOCHEMICAL STUDIES ON RABBIT MEAT RELATED TO SOME BENHA VETERINARY MEDICAL JOURNAL 25: 88-93.
137. Farkas J (2006) Irradiation for Better Trends Food Sci Technol 17: 148-152.
138. Hassan MA, Shaltout F (1997) Occurrence of Some Food Poisoning Microorganisms In Rabbit Carcasses Alex J Vet Science 13: 55-61.
139. Hassan M, Shaltout FA, Saqur N (2020) Histamine in Some Fish Products. Archives of Animal Husbandry & Dairy Science 2: 1-3.
140. Hassan MA, Shaltout F (2004) Comparative Study on Storage Stability of Beef, Chicken meat, and Fish at Chilling Alex J Vet Science 20: 21-30.
141. Bonomo LA (2023) Critical Analysis Risk Assessment: Food Irradiation: Pro or Con? ESSAI 4.
142. Hassan MA, Shaltout F, Arafa MM, Mansour AH, Saudi KR (2013) Biochemical studies on rabbit meat related to some diseases. Benha Vet Med J 25: 88-93.
143. Hassan MA, Shaltout F, Maarouf AA, El-Shafey WS (2014) Psychrotrophic bacteria in frozen fish with special reference to pseudomonas species. Benha Vet Med J 27: 78-83.
144. Hassan MA, Shaltout F, Arafa MM, Mansour AH, Saudi KR (2013) Bacteriological studies on rabbit meat related to some diseases Benha Vet Med J 25: 94-99.
145. Hassanin FS, Hassan MA, Shaltout F, Nahla A Shawqy, Ghada A Abd-Elhameed (2017) Chemical criteria of chicken BENHA VETERINARY MEDICAL JOURNAL 33: 457-464.
146. Shaltout F (1999) Anaerobic Bacteria in Vacuum Packed Meat Products. Benha Vet Med J 10: 1-10.
147. Fajardo Guerrero M, Rojas Quintero C, Chamorro Tobar I, Zambrano C, Sampedro F, et al. (2020) Exposure Assessment of Salmonella Spp in Fresh Pork Meat from Two Abattoirs in Colombia. Food Sci Technol Int 26: 21-27.
148. Shaltout F (2000) Protozoal Foodborne Pathogens in some Meat Products. Assiut Vet Med J 42: 54-59.
149. Shaltout F (2001) Quality evaluation of sheep carcasses slaughtered at Kalyobia Assiut Veterinary Medical Journal 46: 150-159.
150. Shahi S, Khorvash R, Goli M, Ranjbaran SM, Najarian A, et (2021) Review of Proposed Different Irradiation Methods to Inactivate Food-Processing Viruses and Microorganisms. Food Sci Nutr 9: 5883-5896.
151. Shaltout F (2002) Microbiological Aspects of Semi-cooked Chicken Meat Products. Benha Vet Med J 13: 15-26.
152. Mkhungo MC, Oyedeji AB, Ijabadeniyi OA (2018) Food Safety Knowledge and Microbiological Hygiene of Households in Selected Areas of Kwa-Zulu Natal, South Africa. Ital J Food Saf 7: 126-130.
153. Shaltout F (2003) Yersinia Enterocolitica in some meat products and fish marketed at Benha city. The Third international conference Mansoura https://www.researchgate. net/publication/281319394_Yersinia_Enterocolitica_in_ some_meat_products_and_fish_marketed_at_Benha_city .
154. Shaltout F, Hashim MF (2002) Histamine in salted, Smoked and Canned Fish products. Benha Vet Med J 13: 1-11.
155. Yeh Y, de Moura FH, Van Den Broek K, de Mello AS (2018) Effect of Ultraviolet Light, Organic Acids, and Bacteriophage on Salmonella Populations in Ground Beef. Meat Sci 139: 44-48.
156. Shaltout F, Hashim MF, Elnahas (2015) Levels of some heavy metals in fish (tilapia nilotica and Claris lazera) at Menufia Governorate. Benha Vet Med J 29: 56-64.
157. Shaltout F, Ibrahim HM (1997) Quality evaluation of luncheon and Alexandrian sausage. Benha Vet Med J 10: 1-10.
158. Gómez I, Janardhanan R, Ibañez FC, Beriain MJ (2020) The Effects of Processing and Preservation Technologies on Meat Quality: Sensory and Nutritional Aspects. Foods 9: 1416.
159. Shaltout F, Nassif M, Shakran A (2014) Quality of battered and breaded chicken meat products. Global Journal of Agriculture and Food Safety Science 1.
160. Shaltout F, Amani M Salem, Mahmoud KA (2013) Bacterial aspect of cooked meat and offal at street vendors level .Benha veterinary medical journal 24: 320-328.
161. Edris AM, Hemmat MI, Shaltout F, Elshater MA, Eman FMI (2012) CHEMICAL ANALYSIS OF CHICKEN MEAT WITH RELATION TO ITS QUALITY. BENHA VETERINARY MEDICAL JOURNAL 23: 87-92.
162. Edris AM, Shaltout F, Abd Allah AM (2005) Incidence of Bacillus cereus in some meat products and the effect of cooking on its survival. Zag Vet J 33: 118-124.
163. Chun HH, Kim JY, Lee BD, Yu DJ, Song KB (2010) Effect of UV-C Irradiation on the Inactivation of Inoculated Pathogens and Quality of Chicken Breasts during Food Control 21: 276-280.
164. Edris AM, Shaltout F, Arab WS (2005) Bacterial Evaluation of Quail Meat. Benha Vet Med J 16:1-14.
165. Edris AM, Shaltout F, Salem GH, El-Toukhy EI (2011) Incidence and isolation of Salmonellae from some meat Benha University, Faculty of Veterinary Medicine, Fourth Scientific Conference 172-179.
166. Singh R, Singh A (2019) Food Irradiation: An Established Food Processing Technology for Food Safety and Def Life Sci J 4: 206-213.
167. Edris AA, Hassanin FS, Shaltout F, Azza H Elbaba, Nairoz M Adel (2017) Microbiological Evaluation of Some Heat Treated Fish Products in Egyptian Markets. EC Nutrition 12: 134-142.
168. Edris AM, Shaltout F, Salem GH, El-Toukhy EI (2011) Plasmid profile analysis of Salmonellae isolated from some meat products. Benha University, Faculty of Veterinary Medicine, Fourth Scientific Conference194-201.
169. Amiri A, Zandi H, Khosravi HM (2019) Effect of Electron Beam Irradiation on Survival of Escherichia Coli O157:H7 and Salmonella Enterica Serovar Thyphimurium in Minced Camel Meat during Refrigerated Storage. J Food Qual. Hazards Control 6: 174-178.
170. Ragab A, Abobakr M Edris, Fahim AE Shaltout, Amani M Salem (2022) Effect of titanium dioxide nanoparticles and thyme essential oil on the quality of the chicken BENHA VETERINARY MEDICAL JOURNAL 41: 38-40.

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