Microbiological Quality of Rabbit Meat in Egypt and Worldwide: A Review

Authors

  • Alaa Eldin M.A. Morshdy Food Control Department, Faculty of Veterinary Medicine, Zagazig University, Zagazig, Egypt.
  • Hassan Mohieldeen Animal Health Research Institute, Zagazig Province Laboratory, Zagazig, Egypt.
  • Shymaa G. El-Abody Animal Health Research Institute, Zagazig Province Laboratory, Zagazig, Egypt.
  • Mohamed E. Mohamed Zoonoses Department, Faculty of Veterinary Medicine, Zagazig University, Zagazig, Egypt.
  • Wageh Darwish Food Control Department, Faculty of Veterinary Medicine, Zagazig University, Zagazig, Egypt.

Abstract

Rabbit meat and offal are considered as valuable sources of high biological value animal protein. Rabbit meat is rich in essential amino acids, low in cholesterol and contains considerable amounts of trace elements such as calcium, magnesium, and zinc. However, rabbit meat is also implicated in the transmission of foodborne pathogens such as Staphylococcus aureus, Salmonella spp., E. coli, and Pseudomonas spp. Few reports had reviewed the microbiological quality of rabbit meat either worldwide or in Egypt. In this review, we will summarize the available literature about the microbiological status of rabbit meat and offal. Moreover, the potential human health risks associated with the occurrence of such foodborne pathogens in rabbit meat, and their effect on the shelf life of meat will be discussed. In addition, suggestions on how to improve the microbiological quality of rabbit meat and to extend its shelf life will also be introduced.

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Published

2022-11-16

How to Cite

Morshdy, A. E. M. ., Mohieldeen, H. ., El-Abody, S. G., Mohamed, M. E. ., & Darwish, W. (2022). Microbiological Quality of Rabbit Meat in Egypt and Worldwide: A Review. Journal of Advanced Veterinary Research, 12(6), 807-810. Retrieved from https://advetresearch.com/index.php/AVR/article/view/1162

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