Fahim Aziz Eldin Mohamed Shaltout|Publications

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Prof. Fahim Aziz Eldin Mohamed Shaltout :: Publications:

Research Fields

Meat Hygiene

Food Science

Meat microbiology

Poultry meat Hygiene

Food Quality

Fish and fish products

Meat Technology

Number of publications is 437

Title

1-Application of Irradiation in Food Preservation and Production

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2-Impacts of Meat Preservation on Public Health and Economy

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3-Multidrug-Resistant Bacteria from Raw Chevon and Mutton Meat

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4-Abattoir And Bovine Tuberculosis as A Reemerging Foodborne Disease

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5-Antibiotic Residues in Commercially Available Freshwater and Marine Fish: A Risk Assessment

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6-The Slaughter House and the Re-emerging Foodborne Illness with Special Reference to Bovine Tubercul

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7-Availability, price, tradition, religion, income, social, development and economic influences on meat consumption

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8-The application of omics in food quality and safety

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9-Effect of lavender oil, clove oil and frankincense extract on sensory and microbial properties of Raw drumsticks in refrigerator

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10-Effect of lavender oil, clove oil and frankincense extract on sensory and microbial properties of Raw drumsticks in refrigerator

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11-Ways of Food Contamination, Its Impact and Prevention

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12-FOODBORNE BACTERIAL DISEASES DUE TO CONSUMPTION OF MEAT, FISH AND POULTRY PRODUCTS

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13-THE FOOD ADDITIVES USED IN FOOD PRODUCTION, ADVANTAGES AND DISADVANTAGES

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14-Our Opinion on Using of Irradiation in Food Preservation and Production

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15-Importance of Extending the Shelf Life of the Meat

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16-Right Methods to Extend the Meat Shelf- Life by Using of Natural Preservatives and Their Public Health Importance

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17-Food Borne Bacterial Diseases Due to Consumption of Meat, Fish and Poultry Products

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18-Abattoir And Bovine Tuberculosis as A Reemerging Foodborne Disease

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19-Values of Essential Oils of Plant Origin on The Micro-Organisms During the Meat Storage

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20-How we can prolong the shelf life of the meat and meat products?

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21-Quick Methods used to Avoid Hazards in Food

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22-Through a light on Meat as Functional food

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23-Additives Extend the Food Shelf Life by Addition of Preservatives Nitrate, and Nitrite to Food

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24-Human Salmonellosis Acquired through the Food

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25-Availability, Price, Tradition, Religion, Income, Social, Development and Economic Influences on Meat Consumption

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26-Abattoir and Bovine Tuberculosis as a Reemerging Foodborne Disease

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27-The Availability, the Price, the Tradition, the Religion, the Income, the Social, the Development and the Economic Influences on the Meat Consumption

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28-Good Idea on Preservatives and the Natural Preservatives and Meat Preservation Against the Foodborne Pathogens and the Spoilage Microorganisms

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29-Whey We Extend the Food Shelf Life by Aid of Natural Antioxidants?

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30-Evaluation of Hazards in food

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31-Dry-Aged Meat and their Importance

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32-Everything about Nutritional Value of the Meat Ingredients and How we can Reduce its Microbial Hazards

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33-Extending Meat Shelf Life by Using Natural Preservatives

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34-Food Borne Bacterial Diseases Due to Consumption of Meat, Fish and Poultry Products

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35-Up to date techniques used to extend the meat shelf life

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36-Hazards Causing Human Food Poisoning

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37-Human Parasites in Relation to Contaminated Food and Drinking Water

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38-Impact of the Food Nutritional Value on The Public Health

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39-The Slaughter House and the Re-emerging Foodborne Illness with Special Reference to Bovine Tuberculosis

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40-Meat Examination in the Laboratory, the Acceptability and the Human Health

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41-Right Methods to Extend the Meat Shelf- Life by Using of Natural Preservatives and Their Public Health Importance

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42-Enhancing Microbiological and Histological Quality of Frozen Turkey Meat Using Vinegar

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43-Bacteriological Quality Profiles and Prevalence of Staphylococcus aureus, Salmonella Species, and E. coli in Meat Samples of Sheep and Goats

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44-Quantifying The antimicrobial Efficacy of Selected Herbal Essential Oils Against Bacteria in Simulated Beef Steak Conditions

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45-Evaluating The impact of Certain Herbal Essential Oils on The Shelf Life and Chemical Composition of Beef Steak

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46-Our Opinion on Using of Irradiation in Food Preservation and Production

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47-Effect of lavender oil, clove oil and frankincense extract on sensory and microbial properties of raw drumsticks in refrigerator

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48-Comparative microbiological evaluation between fresh and frozen bovine liver

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49-TRIALS TO ESTIMATE AND CONTROL THE RESIDUAL LEVELS OF HETEROCYCLIC AROMATIC AMINES IN MEAT PRODUCTS

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50-Do You Think that Food Preservatives Nitrate and Nitrite Cause Public Health Hazards

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51-Histological Detection of Unauthorized Herbal and Animal Contents in Some Meat Products

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52-Characterization of the Protective Effect of Ginger against Frequent Freeze–thaw Cycles on Meat Product

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53- Studies on Pesticides Residues in Fish in Menofia Governorate

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54-Organochlorine Residues in Fish in Rural Areas

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55-Mycological Evaluation and Occurrence of Aflatoxins and Ochratoxin A in Tilapia Oreochromis niloticus Fish and Fish Product

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56-Effects of natural compounds of some plants on microbial contamination and sensory quality of fish fillet during refrigeration

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57-Viruses in Beef, Mutton, Chevon, Venison, Fish and Poultry Meat Products

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58-Abattoir and Bovine Tuberculosis as a Reemerging Foodborne Disease

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59-Histological Detection of Unauthorized Herbal and Animal Contents in Some Meat Products

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60-Experimental Study on the Effect of Propionibacterium and Acetic acid on Candida albicans contamination in chicken fillet Stored at Chilling Conditions

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61-Effects of natural compounds of some plants on microbial contamination and sensory quality of fish fillet during refrigeration.

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62-Studies on Pesticides Residues in Fish in Menofia Governorate

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63-Organochlorine Residues in Fish in Rural Areas

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64-Pathogenic Microorganisms in Meat Products

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65-Effect of titanium dioxide nanoparticles and thyme essential oil on the quality of the chicken fillet

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66-Pathogenic-Microorganisms-in-Meat-Products

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67-Mycological quality of some chicken meat cuts in Gharbiya governorate with special reference to Aspergillus flavus virulent factors

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68-Seasonal Impact on the Prevalence of Yeast Contamination of Chicken Meat Products and Edible Giblets

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69-Seasonal Impact on the Prevalence of Yeast Contamination of Chicken Meat Products and Edible Giblets

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70-Organophosphorus Residues in Fish in Rural Areas

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71-Organophosphorus Residues in Fish in Rural Areas

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72-Seasonal Impact on the Prevalence of Yeast Contamination of Chicken Meat Products and Edible Giblets

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73-Pathogenic Microorganisms in Meat Products

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74-Experimental Studying the Effect of Propionibacterium and Acetic Acid on Candida Albicans Contaminating Chicken Fillet in Chilling Conditions

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75-Organophosphorus Residues in Fish in Rural Areas

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76-Mycological quality of some chicken meat cuts in Gharbiya governorate with special reference to Aspergillus flavus virulent factors

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77-Prevalence of Some Foodborne Parasitic Affection in Slaughtered Animals in Loacal Egyptian Abottoir

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78-Chemical quality indices in local and imported beef meat

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79-Hepatitis A virus related to foods

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80-Effect of some organic acids on microbial quality of dressed cattle carcasses in Damietta abattoirs, Egypt.

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81-Prevalence of some zoonotic parasitic affections in sheep carcasses in a local abattoir in Cairo, Egypt

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82-Prevalence of some foodborne parasitic affection in slaughtered animals in local Egyptian abattoir

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83-Prevalence of Some Foodborne Parasitic Affection in Slaughtered Animals in Loacal Egyptian Abottoir

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84-Molecular detection of aflatoxin producing Aspergillus species isolates in some chicken meat cuts in Gharbiya governorate, Egypt

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85-Molecular detection of aflatoxin producing Aspergillus species isolates in some chicken meat cuts in Gharbiya governorate, Egypt

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86-Prevalence of some foodborne parasitic affection in slaughtered animals in local Egyptian abattoir

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87-Prevalence of some zoonotic parasitic affections in sheep carcasses in a local abattoir in Cairo, Egypt

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88-Prevalence of some zoonotic parasitic affections in sheep carcasses in a local abattoir in Cairo, Egypt

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89-HYGIENIC QUALITY OF READY TO EAT COOKED MEAT IN RESTAURANTS AT CAIRO GOVERNORATE

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90-Histamine in Some Fish Products

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91-Histamine in Some Fish Products

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92-Prevalence of Some Chemical Hazards in Some Meat Products

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93-Prevalence of Some Chemical Hazards in Some Meat Products

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94-bacteriological examination of some ready to eat meat and chicken meals

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95- Prevalence of some food poisoning bacteria in semi cooked chicken meat products at Kaliobyia governorate with using of recent Vitek 2 compact and PCR techniques

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96- Detection of some food poisoning bacteria in some semi cooked chicken meat products marketed at Kaliobyia governorate

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97-Aerobic Plate Count of Contaminants and Molecular Characterization of Eschereichia Coli in Raw Chicken Meat in Ismailia, Egypt

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98- Bacteriological profile of some raw chicken meat cuts in Ismailia city, Egypt

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99- Detection of E. coli O157 and Salmonella species in some raw chicken meat cuts in Ismailia province, Egypt

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100-Detection of E. coli O157 and Salmonella species in some raw chicken meat cuts in Ismailia province, Egypt

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101-Bacteriological quality guides in local and imported beef and their relation to public health

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102-Bacteriological Examination of Cooked Meat and Chicken Meals

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103- Bacteriological Profile of Frozen Chicken Meat Cuts at Qalubiya Governorate Markets

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104- Microbial Aspect of some processed meat products with special reference to aflatoxins

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105-Assessment of pomegranate peel powder on microbial contamination of sausage

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106-Microbiological Quality of Chicken Carcasses at Modern Poultry Plant

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107-Histamine in Some Fish Products

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108-Assessment of pomegranate peel powder on microbial contamination of sausage

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109-Microbial Aspect of some processed meat products with special reference to aflatoxins

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110-Histamine in Some Fish Products

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111-Detection of E. coli O157 and Salmonella species in some raw chicken meat cuts in Ismailia province, Egypt

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112-Microbial Aspect of some processed meat products with special reference to aflatoxins

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113-Bacteriological profile of frozen chicken meat cuts at Qalubiya governorate markets

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114-Assessment of pomegranate peel powder on microbial contamination of sausage

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115-Evaluate antibiotic residues in beef and effect of cooking and freezing on it Heba Mohamed Fahim , Fahim Shaltout , Mohamed El shatter

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116-Molecular Diagnosis of Salmonellae in Frozen Meat and Some Meat Products

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117-Incidence of some anaerobic bacteria isolated from chicken meat products with special reference to Clostridium perfringens

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118-Impact of some essential oils on the quality aspect and shelf life of meat

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120-Biogenic amines residues in canned fish

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121-Detection of aflatoxins in some meat products

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122-Incidence of Some Anaerobic Bacteria Isolated from Chicken Meat Products with Special Reference to Clostridium perfringens

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123-CLOSTRIDIUM PERFRINGENS IN VACUUM PACKAGED MEAT PRODUCTS

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125-Incidence of Staphylococci and E. coli in Meat and Some Meat Products

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126-Effect of Lemon Fruits and Turmeric Extracts on Fungal Pathogens in Refrigerated Chicken Fillet Meat

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127-Prevalence of Methicillin-Resistant Staphylococcus Aureus in Some Ready-to-Eat Meat Products

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128- Evaluate antibiotic residues in beef and effect of cooking and freezing on it.

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129-Poultry Meat

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130-Prevalence of Methicillin-Resistant Staphylococcus Aureus in Some Ready-to-Eat Meat Products

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131-MYCOLOGICAL PROFILE OF FROZEN MEAT WITH SPECIAL REFERENCE TO AFLATOXIN B1 AND OCHRATOXIN A RESIDUES IN FROZEN MEAT

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132-Microbiological quality of chicken carcasses at modern poultry plant

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133-Impacts of Different Types of Cooking and Freezing on Antibiotic Residues in Chicken Meat

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134-Microbiological quality of chicken carcasses at modern poultry plant

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135-Microbial Contamination of Beef and Beef Products

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136-Slaughterhouse Inspection (Egypt). Training Manual : Guidelines for the Planning and Organisation of Training Activities

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137-Antimicrobial Effect of Some Essential Oils on Some Pathogenic Bacteria in Minced Meat

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138-Evaluate antibiotic residues in beef and effect of cooking and freezing on it

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139-Microbial Contamination of Beef and Beef Products

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140-Effect of Nano-Chitosan and Onion Extract as Coating Materials on the Quality Properties of Chicken Fillet Meat During Refrigeration

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141- Molecular detection of enterotoxigenic Staphylococcus aureus in ready to eat beef products

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142- Prevalence of Methicillin-Resistant Staphylococcus aureus in some ready-to-eat meat products

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143- Hygienic profile of some ready to eat meat product sandwiches sold in Benha city, Qalubiya Governorate, Egypt

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144- Molecular detection of enterotoxigenic Staphylococcus aureus in some ready to eat meat based sandwiches

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145-Identification of Some Biological Hazards in Some Meat Products.

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146- Prevalence of some chemical hazards in some meat products.

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147-Natural preservatives in raw chicken meat

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148- Microbiological status of chicken cuts and its products

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149-Prevalence of salmonella in some chicken meat products

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150-Assessment of histamine residues in smoked and salted fish

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151-Pollution of Chicken Meat and Its Products by Heavy Metals

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152-Prevalence of Salmonella in Some Chicken Meat Products

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153-Pollution of Chicken Meat and Its Products by Heavy Metals

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154-Food Hygiene and Control

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155-Prevalence of salmonella in some chicken meat products

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156-Microbial Contamination of Beef and Beef Products

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157-poultry meat

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158-Prevalence of Methicillin-Resistant Staphylococcus Aureus in Some Ready-to-Eat Meat Products

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159-Food Hygiene and Control

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160-Pollution of Chicken Meat and Its Products by Heavy Metals

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161-Prevalence of Methicillin-Resistant Staphylococcus Aureus in Some Ready-to-Eat Meat Products

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162-Effect of Lemon Fruits and Turmeric Extracts on Fungal Pathogens in Refrigerated Chicken Fillet Meat

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163-Prevalence of Methicillin-Resistant Staphylococcus Aureus in Some Ready-to-Eat Meat Products

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164-Antimicrobial Effect of Some Essential Oils on Some Pathogenic Bacteria in Minced Meat

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165-Incidence of Some Anaerobic Bacteria Isolated from Chicken Meat Products with Special Reference to Clostridium perfringens

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166-Incidence of some anaerobic bacteria isolated from chicken meat products with special reference to Clostridium perfringens

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167-Bacteriological evaluation of minced meat with special reference to effect of thyme essential oil on it

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168-Heavy Metal Residues in chicken cuts up and processed chicken meat products

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169-Heavy Metal Residues in chicken cuts up and processed chicken meat products

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170-Bacteriological evaluation of minced meat with special reference to effect of thyme essential oil on it

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171-Heavy Metal Residues in chicken cuts up and processed chicken meat products

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172-Quality assurance of some meat products

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173-Impact of some Organic Acids And Their Salts on Microbial Quality And shelf Life Of Beef

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174-Quality assurance of some meat products

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175-Bacteriological Profile of Chicken Meat Products

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176- Effects of chitosan on quality attributes fresh meat slices stored at 40C

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177-Bacteriological Profile of Chicken Meat Products

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178-IMPACT OF SOME ORGANIC ACIDS AND THEIR SALTS ON MICROBIAL QUALITY AND SHELF LIFE OF BEEF

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179-Incidence of Some Anaerobic Bacteria Isolated from Chicken Meat Products with Special Reference to Clostridium perfringens

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180-Incidence of Some Anaerobic Bacteria Isolated from Chicken Meat Products with Special Reference to Clostridium perfringens

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181-Bacteriological Profile of Chicken Meat Products

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182-Chemical criteria of chicken meat

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183-HACCP application during different processing stages of beef fillet with special references to corrective action

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184-Bacterial profile of bovine carcasses at abattoir

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185-Incidence of E.coli and Salmonella in ready to eat fast foods

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186-Incidence of coliform and Staphyllococcus aureus in ready to eat fast foods

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187-Isolation of Clostridium perfringens from Meat Samples Obtained from the University Students’ Hostel

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188-prevalence Of Mycobacterium Tuberculosis In Imported cattle Offals And Its lymph Nodes

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189-Prevalence Of Mycobacterium Spp . In Cattle Meat And Offal's Slaughtered In And Out Abattoir

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190-Bacteriological Aspect of Frozen Beef Burger

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191-Bacteriological Evaluation of Frozen Sausage

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192-Studying the Effect of Gamma Irradiation on Bovine Offal's Infected with Mycobacterium tuberculosis Bovine Type

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193-prevalence of mycobacterium tubercullosis in imported cattle offal's and its lymph nodes

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194-prevalence of mycobacterium spp. in cattle meat and offals slaughtered in and out abattoirs

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195-Impact of some essential oilsOn the quality aspect and shelf life of meat

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196-Chemical criteria of chicken meat

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197-Microbiological evaluation of some heat treated fish products in Egyptian markets

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198-Bacteriological criteria of chicken giblets

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199-Microbiological Evaluation of Some Heat Treated Fish Products in Egyptian Markets

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200-Microbiological Evaluation of Some Heat Treated Fish Products in Egyptian Markets

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201-Microbiological Evaluation of Some Heat Treated Fish Products in Egyptian Markets

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202-Impact of Some Essential Oils on the Quality Aspect and Shelf Life of Meat

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203-Chemical criteria of chicken meat

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204-Bacteriological criteria of chicken giblets

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205-Detection of virulence genes of enterotoxigenic Staphylococcus aureus isolated from chicken meat cuts by using PCR

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206-Studies on bacteriological profile of chicken meat cuts in Kaliobia governorate

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207-Microbiological evaluation of some frozen and salted fish products in Egyptian markets

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208-Microbiological evaluation of some heat treated fish products in Egyptian markets

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209-Detection and typing of Clostridium perfringens in some retail chicken meat products

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210-Detection and typing of Clostridium perfringens in some retail chicken meat products

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211-Microbiological evaluation of some heat treated fish products in Egyptian markets

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212-Detection and typing of Clostridium perfringens in some retail chicken meat products

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213-Detection of virulence genes of enterotoxigenic Staphylococcus aureus isolated from chicken meat cuts by using PCR

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214-Bacteriological criteria of chicken giblets

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215-Studies on bacteriological profile of chicken meat cuts in Kaliobia governorate

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216-Impact of some essential oils on the quality aspect and shelf life of meat

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217-Microbiological evaluation of some frozen and salted fish products in Egyptian markets

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218-Microbiological evaluation of some heat treated fish products in Egyptian markets

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219-Detection of virulence genes of enterotoxigenic Staphylococcus aureus isolated from chicken meat cuts by using PCR

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220-Bacteriological Evaluation of Frozen Sausage

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221-Impact of some essential oils on the quality aspect and shelf life of meat

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222-Microbiological evaluation of some frozen and salted fish products in Egyptian markets

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223-Detection and typing of Clostridium perfringens in some retail chicken meat products

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224-Incidence of Coliform and Staphylococcus aureus in ready to eat fast foods

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225-Detection and typing of Clostridium perfringens in some retail chicken meat products

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226-Detection and typing of Clostridium perfringens in some retail chicken meat products

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227-Incidence of some anaerobic bacteria isolated from chicken meat products with special reference to Clostridium perfringens

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228-Microbiological evaluation of some heat treated fish products in Egyptian markets

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229-Microbiological evaluation of some frozen and salted fish products in Egyptian markets

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230-Impact of some essential oils on the quality aspect and shelf life of meat

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231-Studies on bacteriological profile of chicken meat cuts in Kaliobia governorate

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232-Detection of virulence genes of enterotoxigenic Staphylococcus aureus isolated from chicken meat cuts by using PCR

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233-Chemical criteria of chicken meat

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234-Bacterial profile of bovine carcasses at abattoir

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235-Bacterial profile of bovine carcasses at abattoir

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236-Prevalence of Mycobacterium tuberculosis in imported cattleoffal;s and its lymph nodes

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237-Studying on the effect of Gamma rays on bovine offal;s Mycobacterium tuberculosis bovine type

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238- Studies on bacteriological profile of chicken meat cuts in Kaliobia governorate

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239-Bacteriological criteria of chicken giblets

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240-Chemical criteria of chicken meat

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241-Microbiological evaluation of some heat treated fish products in Egyptian markets

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242-Microbiological evaluation of some frozen and salted fish products in Egyptian markets

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243-Microbiological evaluation of some frozen and salted fish products in Egyptian markets

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244-Impact of some essential oils on the quality aspect and shelf life of meat

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245-Detection of virulence genes of enterotoxigenic Staphylococcus aureus isolated from chicken meat cuts by using PCR

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246-Studying the effect of gamma irradiation on bovine offal's infected with Mycobacterium tubercullosis bovine type

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247-Bacteriological Profile of Chicken Meat Products

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248-Bacteriological Evaluation of Frozen Sausage

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249-Microbiological Evaluation of Some Heat Treated Fish Products in Egyptian Markets

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250-Bacteriological Aspect of Frozen Beef Burger

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251-Detection and typing of Clostridium perfringens in some retail chicken meat products

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252-Microbiological evaluation of some frozen and salted fish products in Egyptian markets

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253-Impact of Some Essential Oils on the Quality Aspect and Shelf Life of Meat

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254-Bacteriological Evaluation of Frozen Sausage

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255-PREVALENCE OF MYCOBACTERIUM SPP. IN CATTLE MEAT AND OFFAL'S SLAUGHTERED IN AND OUT ABATTOIR

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256-Mycological quality of chicken carcasses and extending shelf – life by using preservatives at refrigerated storage

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257-Mycological evaluation of some ready to eat meat products with special reference to molecular chacterization

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258-Mycological quality of chicken carcasses and extending shelf – life by using preservatives at refrigerated storage

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259-Mycological evaluation of some ready to eat meat products with special reference to molecular chacterization

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260-Bacterial evaluation of vacuum packaged meat products.

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261-bacterial contamination of fast foods

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262-Impact of some natural preservatives on Bacterial Profile of Minced Meat in Egypt

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263-Studies on bacteriological Profile of some meat products

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264-Prevalence of some food borne microorganisms in meat and meat products

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265-Impact of some natural preservatives on Bacterial Profile of Minced Meat in Egypt

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266-Studies on bacteriological Profile of some meat products

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267-Impact of some natural preservatives on Bacterial Profile of Minced Meat in Egypt

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268-Mycological evaluation of some ready to eat meat products with special reference to molecular characterization

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269-Microbiological status of meat and chicken received to University student hostel

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270-Detection of some heavy metals in fish (Tilapia nilotica and Clarias lazera) at Menofia governorate

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271-Bacteriological assessment of street vended meat products in Kalyobia Governorate

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272-BIOGENIC AMINES RESIDUES IN CANNED FISH

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273-Microbiological status of meat and chicken recieved to university student hostel

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274-Animal Health and Food Safety

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275-Animal Health and Food Safety

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276-Biogenic amines residues in canned fish

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277-Detection of some heavy metals in fish (Tilapia nilotica and Clarias lazera) at Menofia governorate

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278-Microbiological status of meat and chicken received to University student hostel

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279-Bacteriological assessment of Street Vended Meat Products sandwiches in kalyobia Governorate

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280-Bacteriological assessment of Street Vended Meat Products sandwiches in kalyobia Governorate

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281-Detection of some heavy metals in fish (Tilapia nilotica and Clarias lazera) at Menofia governorate

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282-Bacteriological assessment of Street Vended Meat Products sandwiches in kalyobia Governorate

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283- Bacteriological assessment of Street Vended Meat Products sandwiches in kalyobia Governorate

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284-Animal Health and Food Safety

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285-Bacteriological assessment of Street Vended Meat Products sandwiches in kalyobia Governorate

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286-Quality of battered and breaded chicken meat products

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287-IMPACT OF ORGANIC ACIDS AND THEIR SALTS ON MICROBIAL QUALITY AND SHELF LIFE OF BEEF MEAT

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288-PSYCHROTROPHIC BACTERIA IN FROZEN FISH WITH SPECIAL REFERENCE TO PSEUDOMONAS SPECIES

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289-Detection of aflatoxins in some meat products

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290-Detection of aflatoxins in some meat products Benha Vet Med Journal

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291-Quality of battered and breaded chicken meat products

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292-Incidence of lipolytic and proteolytic fungi in some chicken meat products and their public health significance

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293-Impact of Organic Acids and Their Salts on Microbial Quality and Shelf Life of Beef

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294-Impact of Organic Acids and Their Salts on Microbial Quality and Shelf Life of Beef

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295-Impact of organic acids and their salts on microbial quality and shelf life of beef meat.

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296-Detection of aflatoxins in some meat products

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297-CLOSTRIDIUM PERFRINGENS IN VACUUM PACKAGED MEAT products

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298-Effect of Some Preservatives on Bacterial Load of Some Poultry Meat Products

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299-Study on fungal contamination of some chicken meat products with special reference to the use of PCR for its identification

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300-Impact of organic acids and their salts on microbial quality and shelf life of beef meat

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301-Quality of battered and breaded chicken meat products

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302-Effect of Some Preservatives on Bacterial Load of Some Poultry Meat Products

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303-CLOSTRIDIUM PERFRINGENS IN VACUUM PACKAGED MEAT PRODUCTS

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304-PSYCHROTROPHIC BACTERIA IN FROZEN FISH WITH SPECIAL REFERENCE TO PSEUDOMONAS SPECIES

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305-PSYCHROTROPHIC BACTERIA IN FROZEN FISH WITH SPECIAL REFERENCE TO PSEUDOMONAS SPECIES

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306-Detection of aflatoxins in some meat products

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307-Study on fungal contamination of somechicken meat products withspecial reference to 2 the use of PCR for its identification

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308-Incidence of lipolytic and proteolytic fungi in some chicken meat products and their public health

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309-Aerobic sporeformers in some vacuum packaged meat products

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310-CLOSTRIDIUM PERFRINGENS IN VACUUM PACKAGED MEAT PRODUCTS

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311-Impact of organic acids and their salts on microbial quality and shelf life of beef meat.

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312-aerobic spore formers in some vacuum packed meat product

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313-Quality of battered and breaded chicken meat products.

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314-CLOSTRIDIUM PERFRINGENS IN VACUUM PACKAGED MEAT PRODUCTS

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315-Effect of Some Preservatives on Bacterial Load of Some Poultry Meat Products

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316-Bacterial aspect of cooked meat and offal at street vendors level

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317-Bacteriological studies on rabbit meat affected with some diseases

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318-Biochemical studies on rabbit meat related to disease

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319-Parasitic affections in edible offal

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320-DETECTION OF E. COLI AND SALMONELLA ORGANISMS IN CATTLE AND CAMEL MEAT

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321-Chemical evaluation of cattle and camel meat

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322-BACTERIAL ASPECT OF COOKED MEAT AND EDIBLE OFFAL AT STREET VENDORS LEVEL

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323-(Improvement of microbiological status of oriental sausage (2012

324-Parasitic affections in edible offal

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325-Bacterial aspect of cooked meat and offal at street vendors levell

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326-Improvement of microbiological status of oriental sausage (2012.

327-Chemical analysis of chicken meat and its relation to quality

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328-Biochemical studies on rabbit meat related to some diseases

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329-Bacteriological studies on rabbit meat affected with some diseases

Abstract

330-Biochemical studies on rabbit meat related to some diseases

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331-Detection of E. coli and Salmonella organisms in cattle and camel meat

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332-Chemical evaluation of cattle and camel meat

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333-Parasitic affections in edible offa

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334-Bacterial aspect of cooked meat and edible offal at street vendors level

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335-BACTERIAL ASPECT OF COOKED MEAT AND EDIBLE OFFAL AT STREET VENDORS LEVEL

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336-BIOCHEMICAL STUDIES ON RABBIT MEAT RELATED TO SOME DISEASES

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337-Improvement of microbiological status of oriental sausage

338-STUDY ON INCIPIENT SPOILAGE OF CHILLED CHICKEN CUTS-UP

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339-Chemical analysis of chicken meat and its relation to quality

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340-MYCOLOGICAL ASPECT OF MEAT COLD STORE AT KALYOBIA GOVERNORATE

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341-STUDY ON INCIPIENT SPOILAGE OF CHILLED CHICKEN CUTS-UP

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342-Improvement of microbiological status of oriental sausage . Journal of the Egyptian Veterinary Medical Association 72(2):157-167

343-STUDY ON INCIPIENT SPOILAGE OF CHILLED CHICKEN CUTS-UP

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344- CHEMICAL ANALYSIS OF CHICKEN MEAT WITH RELATION TO ITS QUALITY

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345-CHEMICAL ANALYSIS OF CHICKEN MEAT WITH RELATION TO ITS QUALITY

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346-ٍStudies on incepient spoilage of chilled meat

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347-MYCOLOGICAL ASPECT OF MEAT COLD STORE AT KALYOBIA GOVERNORATE

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348-Chemical analysis of chicken meat with relation to its quality

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349-Study on incipient spoilage of chilled chicken cuts-up

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350-MYCOLOGICAL ASPECT OF MEAT COLD STORE AT KALYOBIA GOVERNORATE

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351-MYCOLOGICAL ASPECT OF MEAT COLD STORE AT KALYOBIA GOVERNORATE

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352-MYCOLOGICAL ASPECT OF MEAT COLD STORE AT KALYOBIA GOVERNORATE

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353-STUDY ON INCIPIENT SPOILAGE OF CHILLED CHICKEN CUTS-UP

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354-MYCOLOGICAL ASPECT OF MEAT COLD STORE AT KALYOBIA GOVERNORATE

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355-STUDY ON INCIPIENT SPOILAGE OF CHILLED CHICKEN CUTS-UP

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356-MYCOLOGICAL ASPECT OF MEAT COLD STORE AT KALYOBIA GOVERNORATE

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357-MYCOLOGICAL ASPECT OF MEAT COLD STORE AT KALYOBIA GOVERNORATE

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358-Isolation and identification of Salmonella and E,coli isolated from cut - up meat and chicken by using PCR

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359-the effect of preservative (nisin ) on the survival of Listeria monocytogen s

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360-incidence and isolation of salmonellae from some meat products

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361-Plasmid profile analysis of salmonellae isolated from some meat products

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362-Incidence and isolation of Salmonellae from some meat products.

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363-Plasmid profile analysis of Salmonellae isolated from some meat products.

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364-Incidence and isolation of Salmonellae from some meat products. Benha University ,Faculty of Veterinary Medicine , Fourth Scientific Conference 25-27th May 2011Veterinary Medicine and Food Safety ) 172-179 benha , Egypt..

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365-Plasmid profile analysis of Salmonellae isolated from some meat products.

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366-Isolation and identification of salmonellae and E.coli from meat and poultry cuts by using A.multiplex PCR.

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367-Isolation and identification of Salmonella and E,coli isolated from cut - up meat and chicken by using PCR Benha veterinary medical journal Vol. 22, no. 2 (Dec. 2011), p. 152-160

Abstract

368-the effect of preservative (nisin ) on the survival of Listeria monocytogen s

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369-incidence and isolation of salmonellae from some meat products

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370-plasmid profile analysis of salmonellae isolated from some meat products

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371-Isolation and identification of Salmonella and E,coli isolated from cut - up meat and chicken by using PCR

Abstract

372-The effect of preservative (nisin) on the survival of listeria monocytogenes

Abstract

373-Isolation and identification of salmonella and e. coli from meat and poultry cuts by using multiplex PCR /

Abstract

374-Incidence and isolation of salmonellae from some meat products تواجد وعزل ميكروبات السالمونيلا فى بعض منتجات اللحوم

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375-ISOLATION AND IDENTIFICATION OF SALMONELLAE AND E .COLI FROM MEAT AND POULTRY CUTS BY USING MULTIPLEX PCR

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376-Microbiological quality of chicken carcasses at modern poultry plant.

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377-Microbilological Quality of chicken carcasses at modern poultry plant

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378-Microbilological Quality of chicken carcasses at modern poultry plant

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379- Incidence of Bacillus cereus in some meat products and the effect of cooking on its survival Zag. Vet. J.33 (2):118-124

Abstract

380-Bacterial Evaluation of Quail Meat Benha Vet. Med.J.16 (1):1-14

Abstract

381-Bacterial evaluation of quail meat

Abstract

382- Comparative Study on Storage Stability of Beef, Chicken meat, and Fish at Chilling Temperature Alex.J.Vet.Science, 20(21):21-30.

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383- Salmonella enterica Serovar Enteritidis in Poultry Meat and their Epidemiology Vet.Med.J.,Giza,52(3):429-436.

384- ESCHERICHIA COLI STRAINS IN SLAUGHTERED ANIMALS AND THEIR PUBLIC HEALTH IMPORTENCE .

385- Thermal inactivation of Enterohaemorrhagic E. coli O157:H7 and its sensitivity to nisin and Lactic acid bacteria. The First Scientific Conference,Faculty of Vet. Med ,Moshtohor,Zagazig University Benha branch, 1-4 September. First Sci. Conf., September 1-4, 2004, Benha & Ras Sedr, Egypt

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386-Thermal inactivation of enterohaemorrhagic escherichia coli O157:H7 and its senstivity to nisin and lactic acid cultures / تأثير الحرارة على الايشريشيا كولاى O157:H7المسببة للنزيف المعوي وحساسيتها للنيسين وبكتريا التخمر

Abstract

387-Comparative Study On Storage Stability Of Beef, Chicken Meat, And Fish At Chilling Temperature /

Abstract

388-Salmonella enterica serovar enteritidis in poultry meat and their epidemiology

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389-Escherichia coli strains in Carcasses of Food Animals and Their Public Health Importance

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390-THERMAL INACTIVATION OF ENTEROHAEMORRHAGIC ESCHERICHIA COLI O157:H7 AND ITS SENSTIVITY TO NISIN AND LACTIC ACID CULTURES

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391-THERMAL INACTIVATION OF ENTEROHAEMORRHAGIC ESCHERICHIA COLI O157:H7 AND ITS SENSTIVITY TO NISIN AND LACTIC ACID CULTURES

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392-Salmonella enterica serovar Enteritidis in poultry meat and their epidemiology

393- Yersinia Enterocolitica in some meat products and fish marketed at Benha city. The Third international conference Mansoura 29-30 April.

394- Heavy Metal Residues In Shawerma. beni-Suef Vet.Med.J. 13(1):213-224.

395-SANITARY STATUS OF RAW COW MILK . Assiut Veterinary Medical Journal/ ,Assiut Veterinary Medical Journal/ Vol. 49, No. 96 (January 2003), pp. 180-194

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396-SANITARY STATUS OF RAW COW MILK

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397-SANITARY STATUS OF RAW COW MILK MARKETED IN NORTHERN JORDAN

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398-الحالة الصحية للحليب الخام المتداول بالاسواق في شمال الاردن SANITARY STATUS OF RAW COW MILK MARKETED IN NORTHERN JORDAN

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399- Microbiological Aspects of Semi-cooked Chicken Meat Products.

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400- Histamine in salted, Smoked and Canned Fish products. Benha Vet. Med.J.13 (1):1-11.

Abstract

401-Microbiological Aspects of Semi-cooked Chicken Meat Products

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402-Histamine in canned, smoked and salted fish products

Abstract

403-HISTAMINE IN CANNEI),SMOKED AND SALTED FISH PRODUCTS

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404-Microbiological Aspect of Semi cooked chicken meat products

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405-QUALITY EVALUATION OF SHEEP CARCASSES SLAUGHTERED AT KAL YOBIA ABATTOIRS

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406- Quality evaluation of sheep carcasses slaughtered at Kalyobia abattoirs. Assiut Veterinary Medical Journal, 46(91):150-159.

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407-QUALITY EVALUATION OF SHEEP CARCASSES SLAUGHTERED AT KALYOBIA ABATTOIRS

Full paper

408- Protozoal Foodborne Pathogens in some Meat Products. Assiut Vet. Med. J. 42 (84):54-59.

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409- Moulds, aflatoxin B1 and Ochratoxin A in Frozen Livers and meat products. d. J.Giza 48(3):341-346.

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410-PROTOZOAL FOODBORNE PATHOGENS IN SOME MEAT PRODCUTS

Abstract

411-Quality evaluation of locally produced luncheon and) alexandrian sausage

Abstract

412-PROTOZOAL F OODBORNE PATHOGENS IN SOME MEAT PRODCUTS

Full paper

413- Anaerobic Bacteria in Vacuum Packed Meat Products. Benha Vet. Med.J.10 (1):1-10 .

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414- Contamination of shawerma with pathogenic yeasts. Assiut Veterinary Medical Journal, 40(64):34-39

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415- Detection of certain hormone residues in meat marketed in Jordan. Jordan University of Science and Technology, 1st International Conference on Sheep and goat Diseases and Productivity, 23-25 October, 1999

416-CONTAMINATION OF SHAWERMA WITH PATHOGENIC YEASTS

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417-QUALITY EVALUATION OF SHEEP CARCASSES SLAUGHTERED AT KAL YOBIA ABATTOIRS /

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418-Microbiological Aspects of Semi-cooked Chicken Meat Products

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419-Anaerobic bacteria in vacuum packed meat products

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420-Anaerobic bacteria in vacuum packed meat products

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421-Contamination of shawerma with pathogenic yeasts

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422-CONTAMINATION OF SHAWERMA WITH PATHOGENIC YEASTS

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423- Mycological Evaluation of camel carcasses at Kalyobia Abattoirs . Vet.Med.J. Giza,46(3):223-229

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424- Incidence of Proteolytic Psychrotrophes in Some Meat products Alex. Vet. Med. J.14 (2):97-107

Abstract

425-Salmonella Teshie And Other En Terobacteriacea Members Iso Lated from Raw Beef Received To A Village Development Camp At Kalyobia Governorate, Egyp

Abstract

426-Salmonella Teshie And Other En Terobacteriacea Members Iso Lated from Raw Beef Received To A Village Development Camp At Kalyobia Governorate, Egypt

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427-Incidence Of Proteolytic And Psychrophilic Organisms In Some Meat Products

Abstract

428-Occurrence Of Some Food Poisoning Microoranisma In Rabbit Carcasses. Alex.J.Vet.Science, 13(1):55-61.

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429- Quality evaluation of luncheon and Alexandrian sausage. Benha Vet. Med.J.10 (1):1-10.

Abstract

430-Occurrence of Some Food Poisoning Microorganisms in Rabbit Carcasses

Abstract

431- Mycological And Mycotoxicological profile Of Some Meat products.Ph.D.Thesis ,Faculty of Veterinary Medicine, Moshtohor, Zagazig University Benha branch.

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432- Chemical analytical studies on rabbit meat and liver.

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433-Chemical analytical studies on rabbit meat and liver

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434-Chemical analytical studies on rabbit meat and liver

Abstract

435-Chemical analytical studies on rabbit meat and liver

Abstract

436-Mycological and Mycotoxicological profile of some meat products‏

Abstract

437- Studies on Mycotoxins in Meat and Meat by Products. M.V.Sc Thesis Faculty of Veterinary Medicine,Moshtohor,Zagazig University Benha branch.

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Prof. Fahim Aziz Eldin Mohamed Shaltout :: Publications: