Camel Meat Research Articles

Prevalence and antibiogram of shigatoxinproducing E. coli in camel meat and offal.

Camels are important animals in Egypt and other Arab countries on the basis of their economic value and ethnic culture. Escherichia coli is implicated in several gastrointestinal infections and outbreaks worldwide, especially in developing countries. It causes infections that might lead to death. Numerous biological activities, such as antioxidative, antibacterial, anti-diabetic, anti-mutagenic, anti-inflammatory, neuroprotective, and diuretic, are associated with coriander and coriander essential oils. This work targeted investigation of the prevalence, antibiogram, and occurrence of virulence genes of E. coli in camel meat liver and kidney. Besides, the anti-E. coli activity of coriander oil was further examined. Camel meat, liver, and kidneys were collected from local markets in Egypt. Isolation and identification of E. coli were performed. The antimicrobial susceptibility of the obtained E. coli isolates was screened using the disk diffusion assay. To detect the presence of virulence-associated genes (stx1, stx2, eaeA, and hylA gens), polymerase chain reaction was used. An experimental trial was done to investigate the anti-E. coli activity of coriander oil. The obtained results revealed isolation of the following E. coli pathotypes: O17:H18, O128:H2, O119:H6, O103:H4, O145:H-, and O121:H7. The recovered E. coli isolates practiced multidrug resistance profiling with higher resistance toward Erythromycin, Nalidixic Acid, Clindamycin, and Ampicillin. However, the isolates were sensitive to Meropenem and cefoxitin. The recovered isolates had expressed different virulence attributes. Coriander oil of 2% could significantly reduce E. coli O128 count in camel meat by 65%. Therefore, strict hygienic measures are highly recommended during the processing of camel meat. The use of coriander oil during camel meat processing is highly recommended to reduce E. coli count.

Effect of sex and age on chemical composition of sheep, cattle and camel meat

Meat is highly valuable food product for human consumption because it is a good source of all essential amino acids, crude protein, energy, minerals and major source of vitamins that necessary for human nutrition. The distinctive flavor, tenderness, choiceness and agreeable make it one of the preferred food. In this study three types of meat samples, these are sheep, beef and camel (male and female) with different age group (young, medium and old) were selected and allotted to three experimental groups (treatments). The study was conducted to assess the effects of age and sex on chemical composition for different types of meat. A (3×3×2) factorial arrangement in Complete Randomized Design (CRD) was conducted. The study showed highly significant differences (P≤0.001) among different treatments. Camel meat had scored the highest values of moisture, fiber, ash and (F+) while sheep recorded the lowest value. Sheep meat tended to have the highest values of crude protein, fat, (Ca), and (K+) content while camel meat recorded the lowest values. With regard to the age group the study showed that young age group had obtained the highest values of crude protein and (Ca) contents while old age group scored the less values. Medium age group had reported the highest values of moisture, fat, ash and (K+) content followed by the old age group. Concerning interaction effects of meat type, sex and age group female sheep with medium age (FSM) had reported the highest values of moisture while female sheep with young age (FSY) and female beef with young age (FBY) revealed the highest values of protein content. On other hand female beef of young age (FBY) and female sheep of medium age (FSM) scored the highest values of fat content. Irrespective of animal type, female meat of medium age tended to have better values; due to the results we recommended that selecting female medium age group for producing meat with highly quality attributes.

Assessment of some toxic elements (Co, Cr, Mn, Se, and As) in muscle, offal, hair, and blood of camels (Camelus dromedaries) and their risk assessment.

Camel meat tainted with heavy metals or trace elements may pose a health risk to consumers. Heavy metal contamination poses a severe danger due to both their toxicity and bioaccumulation in the food chain. To estimate the residual levels of heavy metals (Co, Cr, Mn, Se, and As) in muscle, liver, kidney, hair, and serum of three camel breeds (Magaheem, Maghateer, and Wadha) collected from Al-Omran abattoir, Al-Ahsa, Saudi Arabia. A total of 225 tissue samples (muscles, liver, kidney, serum, and hair) were taken and analyzed using an Atomic Absorption Spectrophotometer. Health risk assessment was assessed using the guidelines set by the US Environmental Protection Agency. Camel breed significantly (p < 0.05) influences Co, Cr, Mn, and Se accumulation and distribution in organs and muscle; however, arsenic accumulation was not significantly affected (p < 0.05) by camel breeds. The highest values of Co, Cr, Se, and Mn in all examined samples were detected in the liver samples of Maghateer and Magaheem breeds. Furthermore, significant strong positive correlation between serum and liver cobalt, chromium, manganese, and arsenic. The estimated daily intake owing to camel meat consumption was less than the tolerated daily intake. Heavy metals were distributed among different breeds of camel. Trace elements (Pb and Cd) in meat and offal were below the international maximum permissible limit. The correlation between samples reflects the role of hair as a good tool for the identification of heavy metal pollution.

Enhancing sausage functionality products for school-age children: a study on goat and camel meat with natural purslane powder as an antioxidant additive

The objects of the study are goat and camel sausage with the addition of the natural antioxidant purslane powder. Goat and camel meat are rich in protein, contains little fat and has good digestibility, which makes it an attractive product for baby food. The results showed that experimental samples of goat sausage and chicken fillet and goat sausage and camel sausage showed a moisture content of 72.7 % and 70.6 %, fat 8.1 % and 6.7 %, protein 13.41 % and 15.31 %, carbohydrates 3.0 % and 4.4 %, respectively. The moisture binding capacity of goat and chicken fillet sausage with purslane is 78.16 %, which is 1.73 % higher than the benchmark, which is 76.43 %. The moisture binding capacity of goat and camel sausage with purslane was 78.65 %, which is 2.22 % higher than in the control. High moisture-binding ability helps to preserve the freshness and taste of sausage for a long time. In the course of the work, a comparative analysis of the digestibility of proteins of experimental samples of boiled sausage products was carried out. It was found that goat sausage and chicken fillet are characterized by a lower concentration of tyrosine due to the action of proteolytic enzymes (pepsin and trypsin) – from 624.6 mcg/ml (during the first three hours of hydrolysis) to 371.3 mcg/ml (during 6 hours of hydrolysis), against sausage made from goat meat and camel meat 674.2 when digested with pepsin and 377.3 when digested with trypsin, which indicates a higher degree of digestibility of proteins of these products. Thus, the research of goat and camel sausages for school-age children can contribute to the creation of innovative products that will meet the needs of children's health and development, as well as contribute to the sustainable development of rural regions and the growth of economic activity

Restructured camel meat sausage product

At present Kazakhstan cannot fully provide itself with domestic production meat, and accordingly the search for domestic raw material resources of the region is relevant. In this connection it is necessary to utilise the available resources of meat species. Possible ways of utilisation of researches and developments in the field of technology of restructured sausages from camel meat are revealed. Research determines the optimum proportions of ingredients and additives to achieve the desired texture, flavour and quality of the product. Research can lead to the development of new methods and technologies that improve the sausage making process, including restructuring of camel meat. Application of restructuring in combination with structure-forming substances allows to regulate organoleptic and structural-mechanical properties of products, to attract into production raw materials limited by traditional technologies, chemical composition of finished products, to expand the assortment, to increase the depth of processing of meat raw materials, to increase the yield of finished products and profitability of production.The research results of the technology of restructured sausages from camel meat can find practical application in various fields. In general, the practical application of the research results on the development of restructured camel meat sausage technology can contribute to product diversification, health improvement and development of new market segments. The innovative technological product in this area will be "restructured camel meat sausage". The sausage is restructured using modern technology and techniques to achieve the optimum texture and flavour of the product. The food industry can also utilise an innovative technological product such as restructured camel meat sausage. This product is part of the range of sausage and meat products available in the market.

Extensively drug-, ciprofloxacin-, cefotaxime-, and azithromycin-resistant Salmonella enterica serovars isolated from camel meat in Egypt

Given the great importance of Salmonella as a leading foodborne pathogen of global concern and the few available data regarding its prevalence in camel meat, the present study aimed to determine the prevalence, antimicrobial resistance (AMR) profile, virulence genes, β-lactamase genes of Salmonella enterica serovars isolated from camel meat marketed in Egypt. Forty-five (29.6 %) of the 152 camel meat samples examined were positive for Salmonella spp. Among the 432 Salmonella presumptive colonies isolated, 128 were molecularly verified as Salmonella after confirmation by PCR targeting the Salmonella marker (invA) gene. Virulence genes, encompassing stn, spvC, and hilA genes, were detected in 91.4 % (117/128), 20.3 % (26/128), and 80.5 % (103/128) of the isolates, respectively. S. Enteritidis, S. Typhimurium, S. Cerro, and S. Montevideo were the most prevalent serovars with incidences of 25 % (32/128), 15.6 % (20/128), 15.6 % (20/128), and 12.5 % (16/128), respectively. Interestingly, 56.3 %, 53.1 %, 37.5 %, 28.1 %, 21.9 %, 18.8 %, 12.5 %, and 3.1 % of the isolates tested showed resistance to cefepime, ciprofloxacin, levofloxacin, cefotaxime, gentamicin, colistin, meropenem, and azithromycin, respectively. Salmonella isolates showed resistance to at least one antibiotic, with a mean multiple antibiotic resistance (MAR) index of 0.472. Interestingly, 59.4 %, 15.6 %, and 3.1 % of the isolates were categorized into multidrug-resistant, extensively drug-resistant, and pan-drug-resistant, respectively. Only 23 (25 %) of the 92 ampicillin-resistant isolates were proven to be Extended Spectrum Beta-Lactamase (ESBL)-producing Salmonella, in which β-lactamase (bla) genes were detected. The blaOXA-2 was the most existing gene where it was detected lonely in 10 of the ampicillin-resistant isolates and coexisted with blaCMY-1 in 4 isolates and with blaCMY-2 in a single isolate. The blaCMY-1, however, existed in 11 isolates, whereas the blaCMY-2 gene was only detected in 3 isolates tested. The present findings affirm that camel meat could be a leading reservoir for multi- and extensively-drug-resistance β-lactamase-producing Salmonella, representing a global public health challenge. Therefore, further research is necessary to detect the prevalence and AMR of Salmonella serovars from camel meat in Egypt and other countries to put camel meat as a source of Salmonella in foods of animal origin.

Camel meat as a future promising protein source

Camel meat as a future promising protein source

Somalia consumers’ camel meat consumption satisfactions under climate change

Somalia consumers’ camel meat consumption satisfactions under climate change

Effect of Urtica dioica L. Essential oil (forms of free and nanoliposome) on some inoculated pathogens (Escherichia coli and Listeria monocytogenes) in minced camel meat

The goal of research was to investigate the impact of nanoliposome and free forms of nettle (Urtica dioica L.) essential oil (EO) on sensory, chemical and microbial properties of minced camel meat during storage at 4 °C. In our investigation, Listeria monocytogenes and Escherichia coli were inoculated into minced camel meat. The outcomes expressed the zeta potential, particle size, polydispersity index and efficiency of encapsulation of prepared nanoliposome were −17.5 mV to −12.8 mV, 143 to 158 nm, 0.77 ± 0.05 to 0.86 ± 0.07 Mw/Mn and 50.26–67.28 %, respectively. Also, according to the microbial analysis, the MIC of EO and nanoliposome-EO (N-EO) for E.coli was 25 ± 2.5 and 25 ± 2.1 mg/mL, respectively, and for L. monocytogenes was 12.5 ± 2.1 and 12.5 ± 2.1 mg/mL, respectively, and the MBC of EO and N-EO for L. monocytogenes was 50 ± 3.1 and 50 ± 3.2 mg/mL, respectively, and for E. coli was 50 ± 2.2 and 50 ± 2.2 mg/mL, respectively. The highest of 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) assay were detected in the BHT 200 (94.7 ± 2.7 and 95.6 ± 3.2, respectively) and lowest of them were detected NEO1% (33.7 ± 12.2 and 22.37 ± 0.22, respectively). After 18 days, the minimum value of pH was identified in the N-EO 2 % group incubated with L. monocytogenes (with pH = 6.9) and E. coli (with pH = 6.87). Furthermore, after 18 days of storage, the minimum TVB-N (total volatile basic nitrogen) value was observed in the N-EO group (26.89 mg N/100 g) and the maximum TVB-N value was observed in the control group (33.78 mg N/100 g). Finally, the N-EO and control treatment (during the experiment) had the highest and lowest sensory evaluation score, respectively. Finally, the N-EO group got a highest sensory score, whilst the group of control got the lowest acceptance score, after 18 days of storage. Based on the outcomes obtained from this research, using nettle (Urtica dioica L.) EO (in nanoliposome form) increases the storing time of minced camel meat.

Unlocking the power of nature: Safeguarding refrigerated camel meat with herb‐extracted (Anethum graveolens leaves) zinc nanoparticles

The utilization of zinc nanoparticles as a bacterial protective layer in the food industry is highly favored. Additionally, the presence of antioxidant and polyphenol compounds in certain herbs can enhance this protective effect. In this study, zinc nanoparticles were synthesized using a green method involving the extract of Anethum graveolens leaves. To assess their antibacterial protection on camel meat against Escherichia coli O157:H7 and Listeria monocytogenes, three protective materials (A. graveolens L., ZnNPs, and Zn [NO3]2) were evaluated at concentrations ranging from 0% to 1% over a period of 20 days. The results demonstrated that ZnNPs (1%) exhibited the best performance, leading to a reduction in the microbial population (Log CFU g−1) of E. coli O157:H7 and L. monocytogenes from 5 to 2.4 and 2.6, respectively. A. graveolens L. extract was the second most effective protective agent. However, it was observed that higher concentrations of all tested substances resulted in improved protection. For instance, the reduction in E. coli O157:H7 count decreased from 5 to 3.25 (Log CFU g−1) with A. graveolens L. (1%), while for L. monocytogenes, it decreased from 5 to 3.5 (Log CFU g−1). Moreover, parameters such as peroxide value (PV), pH, protein carbonyl content, total volatile basic nitrogen (TVB‐N), and thiobarbituric acid reactive substances (TBARS) were effectively controlled, preventing rapid increases. The protective effect of the meat led to lower values of these parameters compared with the control sample. Cytotoxicity assessments confirmed the non‐toxic nature of both A. graveolens L. and ZnNPs. Overall, the findings of this study highlight the potential of combining chemical methods with natural materials to significantly enhance the effectiveness of ZnNPs, ensuring the health and quality of food products.

Awareness and Willingness to use Camel Milk, Meat among youth in Sultanate of Oman - Muscat

Camels are often referred to as living assets, because they contribute to the households' ability to meet their livelihood objectives This study is essential since camel milk and meat have a lot of potential benefits to one's health, yet despite the fact that they are readily available in the Muscat region, they are not generally consumed. This study will contribute to raising awareness about the benefits of consuming camel milk and meat. The research surveyed two hundred young individuals in Muscat, Sultanate of Oman, to determine their level of familiarity with camels and their willingness to consume camel milk and meat. According to the findings of the regression analysis, factors such as monthly income, and family size do not have a significant bearing on the extent to which people are aware of camel milk and meat. There was a considerable gender difference in the dependence on camel meat and No Significant difference on camel milk.

Prevalence of Enterobacteriaceae in Camel, Cattle, and Sheep Carcasses at Slaughterhouses and Butcher Shops

Enterobacteriaceae can contaminate meat during various processing stages, including slaughter, evisceration, and b utchering, potentially causing foodborne illnesses. The purpose of this study was to investigate the prevalence of Enterobacteriaceae in carcass samples obtained from slaughterhouses and meat cuts collected from butcher shops. A total of 120 samples of camel, cattle, and sheep meat were analyzed for microbial contamination and isolates were identified using the PCR test. Total viable count ranged from 4.91 to 5.37 Log10 CFU/g in slaughterhouses and butcher shops. E. coli dominated, with 84 out of the 120 samples (70%) contaminated, where contamination was highest in camel meat and lowest in sheep meat with 100% and 30% of contaminated samples, respectively. Salmonella was confirmed in 40% of camel, 47.5% of cattle, and 32.5% of sheep samples. In addition, twenty-five Enterobacteriaceae strains belonging to 19 different genera were detected in the meat samples. The highest occurrence was in the sheep samples with 15 different genera followed by the camels and the cattle samples with 14 different genera each. The presence of Enterobacteriaceae in camel, cattle, and sheep carcasses raises significant concerns regarding food safety. Adherence to good hygiene practices throughout animal slaughtering is crucial to minimize the risk of infection and transmission and ensure food safety.

Zoonotic diseases transmitted from the camels.

Zoonotic diseases, infections transmitted naturally from animals to humans, pose a significant public health challenge worldwide. After MERS-CoV was discovered, interest in camels was raised as potential intermediate hosts for zoonotic viruses. Most published review studies pay little attention to case reports or zoonotic epidemics where there is epidemiological proof of transmission from camels to humans. Accordingly, any pathogen found in camels known to cause zoonotic disease in other animals or humans is reported. Here, zoonotic diseases linked to camels are reviewed in the literature, focusing on those with epidemiological or molecular evidence of spreading from camels to humans. This review examines the risks posed by camel diseases to human health, emphasizing the need for knowledge and awareness in mitigating these risks. A search of the literature revealed that eight (36.4%) of the 22 investigations that offered convincing evidence of camel-to-human transmission involved MERS, five (22.7%) Brucellosis, four (18.2%) plague caused by Yersinia pestis, three (13.6%) camelpox, one (4.5%) hepatitis E, and one (4.5%) anthrax. The reporting of these zoonotic diseases has been steadily increasing, with the most recent period, from 2010 to the present, accounting for 59% of the reports. Additionally, camels have been associated with several other zoonotic diseases, including toxoplasmosis, Rift Valley fever, TB, Crimean-Congo hemorrhagic fever, and Q fever, despite having no evidence of a transmission event. Transmission of human zoonotic diseases primarily occurs through camel milk, meat, and direct or indirect contact with camels. The above-mentioned diseases were discussed to determine risks to human health. MERS, Brucellosis, plague caused by Y. pestis, camelpox, hepatitis E, and anthrax are the main zoonotic diseases associated with human disease events or outbreaks. Transmission to humans primarily occurs through camel milk, meat, and direct contact with camels. There is a need for comprehensive surveillance, preventive measures, and public health interventions based on a one-health approach to mitigate the risks of zoonotic infections linked to camels.

Investigation of meat species adulteration in beef-based meat products via real-time PCR in Türkiye

The addition of poultry and other meats to products made from 100% beef is prohibited in Türkiye. In addition, in Türkiye, where the majority of the population is Muslim, the use of pork and single-hoofed meat is a matter of concern due to religious reasons. This study utilized a sensitive and specific real-time polymerase chain reaction (PCR) method to identify the different meat species in meat products marketed as 100% beef and sold in the eastern Türkiye provinces of Erzurum, Erzincan, Kars, Ağrı, and Bingöl. The real-time PCR method was used to investigate the presence of DNA specific to six animal species (chicken, turkey, pork, horse, donkey, and camel). The analysis revealed no traces of horse, donkey, camel, or pork meat in any of the 100 samples of Turkish fermented sausage (sucuk), salami, and sausage. Contrary to the product labels claiming 100% beef content, poultry DNA residues were identified in a salami sample from Erzincan, while turkey DNA residues were found in sucuk samples from both Ağrı and Kars. The study’s findings reveal that contrary to label information, various types of meat can be present in meat products sold by both trademarked and local butchers. Consequently, this paper emphasizes the need for routine checks on market-sold products to ensure they comply with legislation and avoid consumer deception. Furthermore, the Real-Time PCR method, with its rapid results and high sensitivity, is deemed beneficial for food safety, consumer rights, and the prevention of unfair competition.

Fetal Wastages Among Food-producing Animals Slaughtered at ‎Maiduguri Abattoir: Prevalence, Causes and Economic Implications

This study determined the prevalence of fetal wastage amongst slaughtered pregnant food-producing animals; the associated reasons and economic losses in Maiduguri abattoir. A seven -year (2014-2020) retrospective study on fetal wastage was conducted using abattoir records. Slaughterhouse workers/butchers were also interviewed on the factors or reasons for slaughtering of pregnant food-producing animals using a semi-structured questionnaire. Economic losses were estimated based on the price of average weight matured Cattle, Camel, Sheep and Goat and 1 kg of beef, camel meat, mutton and chevon in Maiduguri. Of the 287563 female food-producing animals slaughtered during the study period, 53 797 (18.7%) fetal wastages were recorded with species-specific prevalences of 12% (n=10137), 9.5% (n=33458), 17.4% (n=13442) and 28.3% (n=26760) for calves, camel calves, lambs, and kids respectively.There was statistically significant association (p&lt;0.05) between season, species of slaughtered food-producing animals and the occurrence of fetal wastage. About N2.889 billion ($3,675,771), N985.5 million ($1,253,884.5), N1.277 billion ($1,624,344) and N762.660 million ($971,120.4) for cattle, camel, sheep and goat respectively were lost, that could have accrued if the fetuses have survived and reached market value as adults. Additionally, 1 213 380 kg of beef, 397 485 kg of camel meat, 357 560 kg of mutton and 564 368.4 kg of chevon valued at N3, 640,140,000 ($4,610,844), N1, 192,455,000 ($1,510,443), N1, 251,460,000 ($1,609,020) and N1, 975,289,400 ($2,539,657.8) respectively were also lost. Majority of the factors leading to the slaughter of pregnant food-producing animals were disease conditions, economic hardship, ignorance of the pregnancy status of the animal and feed scarcity during dry season. Therefore, it is imperative to reduce the slaughter of pregnant food-producing animals through proper screening test, advocacy and public enlightenment campaigns for the need of pregnancy status assessment using an affordable, user-friendly rapid test kits at farms, livestock markets and abattoirs.

Crop Production in Irrigation Schemes in Turkana County, Kenya, Before and During COVID-19 (2018-2021)

Turkana County, located in the northwest of Kenya, is an arid county and the poorest in the country, with a poverty index of 79.3% vs. 34.4% for the country. Due to its aridity, crop production is severely constrained and the County is a net importer of foodstuffs, except beef, mutton and camel meats. Crop production in the operating irrigation schemes depends on water from retreat flooding in March-May and any that is let into and retained in canals when the seasonal rivers are flowing. This project aimed to assess the influence of COVID-19 and other undetermined factors on crop production in 10 irrigation schemes along the Tirkwell River, over the period 2018-2021. The study administered a semi-structured questionnaire to 104 randomly selected farmers, who owned farm plots in the irrigation schemes. One-on-one interviews were held, due to the high level of illiteracy of the respondents. Twelve elders and administrators were the key informants. The study established that sorghum was the dominant crop grown in 9 out of the schemes, except in Kooliyoro-Kaaiteese, where maize was the main crop. Other crops in declining order by production volume included cowpeas, green grams, black grams and in Keekoroe-ngole, some green vegetables. The weight of the dominant crop and other crops varied significantly (p≤ 0.05) in the same irrigation scheme across the years of interest for this study, and also across the irrigation schemes over the production period. The results of the study showed that COVID-19 breakout did not affect crop production in the irrigation schemes studied. Farmer poverty level, lack of expert extension services, use of uncertified and reused seed, unreliable water supply, and regular droughts affected crop production. The most productive 3 schemes in descending order by crop production volumes were Nanyee, Napool and Keekoroe-ngole, while Naremit was the least productive. Crop production suffers from long-term sustainability in all the schemes for most of the above reasons. To improve crop production, the study recommends the provision of expert extension services, a steady water supply, annual donation of certified seeds, improvement in crop-care services, streamlining crop marketing services and the upgrade of governance and management capability in the irrigation schemes.

Extended-spectrum β-lactamase-producing E. coli from retail meat and workers: genetic diversity, virulotyping, pathotyping and the antimicrobial effect of silver nanoparticles

BackgroundThe spread of extended-spectrum β-lactamases (ESBL) producing E. coli from food animals and the environment to humans has become a significant public health concern. The objectives of this study were to determine the occurrence, pathotypes, virulotypes, genotypes, and antimicrobial resistance patterns of ESBL-producing E. coli in retail meat samples and workers in retail meat shops in Egypt and to evaluate the bactericidal efficacy of silver nanoparticles (AgNPs-H2O2) against multidrug resistant (MDR) ESBL-producing E. coli.ResultsA total of 250 retail meat samples and 100 human worker samples (hand swabs and stool) were examined for the presence of ESBL- producing E. coli. Duck meat and workers’ hand swabs were the highest proportion of ESBL- producing E. coli isolates (81.1%), followed by camel meat (61.5%). Pathotyping revealed that the isolates belonged to groups A and B1. Virulotyping showed that the most prevalent virulence gene was Shiga toxin 2 (stx2) associated gene (36.9%), while none of the isolates harbored stx1 gene. Genotyping of the identified isolates from human and meat sources by REP-PCR showed 100% similarity within the same cluster between human and meat isolates. All isolates were classified as MDR with an average multiple antibiotic resistance (MAR) index of 0.7. AgNPs-H2O2 at concentrations of 0.625, 1.25, 2.5 and 5 μg/mL showed complete bacterial growth inhibition.ConclusionsVirulent MDR ESBL-producing E. coli were identified in retail meat products in Egypt, posing significant public health threats. Regular monitoring of ESBL-producing E. coli frequency and antimicrobial resistance profile in retail meat products is crucial to enhance their safety. AgNPs-H2O2 is a promising alternative for treating MDR ESBL-producing E. coli infections and reducing antimicrobial resistance risks.

Triplex-colored nucleic acid lateral flow strip and multiplex polymerase chain reaction coupled method for quantitative identification of beef, pork and chicken

Meat adulteration is one of the worldwide challenges for food quality control. Now, we developed a multiplex PCR and nucleic acid lateral flow strip (mPCR-NALFS) integrated method that employs triplex-color latex microspheres (LMs) as visual labels for simultaneous identification of beef, pork and chicken DNA. First, three primer pairs for beef, pork and chicken DNA are tailed with specific oligonucleotide sequences (anti-recognition/anti-detection/anti-control probes) as swing tags. Then, double-stranded amplicons obtained after mPCR amplification were flanked by tags. Finally, these amplicons can accurately hybridize with the pre-immobilized recognition probes on the conjugate pad, detection probes on the test lines and control probes on the control line, respectively. The LMs and recognition probe modified LMs were characterized by scanning electron microscopy, ultraviolet-visible spectroscopy and Fourier Transform Infrared spectroscopy. This strip can quantitatively detect beef, pork and chicken DNA within 10 min without compromising on accuracy compared to the electrophoresis. Specificity analysis revealed no cross-reactivity with meat derived from beef, pork, chicken, duck, mutton, rabbit, goose, ostrich, camel and horse meat. As low as 0.1 % (wt%) of beef, pork and chicken in the simulated adulterated meats were co-detected. This assay was successfully employed for adulteration identification in 28 commercial beef and lamb products.

Exploring the impact of various cooking techniques on the physicochemical and quality characteristics of camel meat product.

The objective of this study was to evaluate the effects of four different cooking techniques viz: boiling, grilling, microwave, and frying; on the physicochemical characteristics of camel meat. Protein composition and their degradation as well as biochemical and textural changes of camel meat as influenced by cooking methods were investigated. The highest cooking loss (52.61%) was reported in microwaved samples while grilled samples showed the lowest cooking loss (44.98%). The microwaved samples showed the highest levels of lipid oxidation as measured by thiobarbituric acid reactive substances, while boiled samples showed the lowest levels (4.5 mg/kg). Protein solubility, total collagen, and soluble collagen content were highest in boiled samples. Boiled camel meat had lower hardness values compared to the other treated samples. Consequently, boiling was the more suitable cooking technique for producing camel meat with a reduced hardness value and lower lipid oxidation level. The camel meat industry and camel meat consumer can benefit from this research by improving their commercial viability and making consumers aware about the effects of cooking procedures on the quality of camel meat. The results of this study will be of significance to researchers and readers who are working on the processing and quality of camel meat.

First detection of hepatitis E virus in dromedary camels from Iran.

Hepatitis E virus (HEV) genotype 7 is a zoonotic disease detected in dromedary camels. The consumption of camel meat and dairy products, the abundance of dromedary camels in Southeast Iran and the import of camels from neighbouring countries to Iran made the researchers investigate the infection rate of camels by the virus. A total of 53 healthy camels in Southeast Iran (Sistan and Baluchistan Province) tested for HEV RNA. A total of 17 blood samples and 36 liver samples were taken from 53 healthy dromedary camels (aged between 2 and 10 years) from various southeastern regions of Iran. The samples were tested for HEV using RT-PCR. Overall, 56.6% of the studied samples (n=30) tested positive for HEV RNA. The present study was the first of its kind in Iran and revealed the presence of HEV in the Iranian dromedary camel population, which might play the role of a zoonosis reservoir for its transmission to humans. This discovery raises concerns about food-borne illnesses that can be transmitted from animals to humans. However, further research is needed to identify the specific genotype of the HEV in Iranian dromedary camel infections and to determine the risk of spread to other animals and humans.