First Report of Pigeon Maggot, Musca domestica in a Pigeon Squab in Egypt

In this study, we retrieved 42 live third-stage larvae from the crop of an infected squab. This condition is known as myiasis, which occurs due to the infestation of fly larvae belonging to the order Diptera in the tissues. The larvae may affect the storage and digestive functions of the crop in squabs. Here, we report the first case of crop myiasis in a pigeon squab, caused by Musca domestica (Diptera: Muscidae), identified using morphological keys

Rabbit Meat Consumption: A Mini Review on the Health Benefits, Potential Hazards and Mitigation

With increased consumer knowledge about the relationship between diet and a healthy lifestyle in recent decades, there has been an increase in awareness and demand for efficient protein sources. Rabbit meat is rich in easily digestible protein, polyunsaturated fatty acids (PUFAs), vitamins, and minerals (such as calcium, magnesium, and zinc), as well as being low in fat, sodium, and cholesterol, which makes it of good edible and nutritional value, so it needs to be handled properly. Rabbit meat, on the other hand, has been associated with the spread of microbial contamination (such as Staphylococcus aureus, E. coli and Salmonella species) that may originate from the animal itself, equipment, workers, or the surrounding environment. Each effort must be made to keep rabbit meat free of contaminants that could be harmful to humans. Few studies had been conducted, either internationally or in Egypt, to examine the physicochemical and microbiological characteristics of rabbit meat. We shall compile existing data on the quality of rabbit meat in this review. Furthermore, the potential hazards that influence the physicochemical and microbiological qualities and shelf life, as well as the proposals for decontamination trials to enhance the sensory attributes and shelf life of rabbit meat, will be presented.

Microbiological Evaluation of Fresh Retail Rabbit Meat Cuts from Zagazig City, Egypt

The present study was conducted to evaluate the microbiological status of rabbit carcasses marketed in Zagazig City, Sharkia province, Egypt. Eighty random samples of fresh rabbit meat cuts representing shoulder, loin, ribs, and thigh regions (20 of each) were obtained from different rabbit markets in Zagazig City during 2022. Aerobic plate count (APC), Enterobacteriaceae, total mould and yeast counts were determined in the collected samples, as well as the isolation and identification of E. coli and Salmonella spp. The results showed that the mean values of APC and Enterobacteriaceae were 1.1x106 and 4.7x104 CFU/g for shoulders, 9.6x105 and 5.7x104 CFU/g for ribs, 1.0x106 and 5.1x104 CFU/g for loins, 1.2x106 and 6.0x104 CFU/g for thigh samples, respectively. Moreover, the total mould and yeast count ranged from 2.6x104 to 1.9x105 with mean values of 9.7x104 ± 1.1x104, 8.2x104 ± 9.9x103, 9.5x104 ± 1.4x104 and 9.8x104 ± 8.5x103 CFU/g in the of examined rabbit meat samples from shoulder, ribs, loin, and thigh regions, respectively. In terms of food poisoning bacteria, 6 (30 %), 7 (35 %), 6 (30 %) and 4 (20 %) out of 20 rabbit cuts tested positive for Salmonellae in the shoulder, ribs loin, and thigh regions, respectively. However, E. coli was found in 18 (90%), 16 (80%), 15 (75%) and 19 (95%) of the examined rabbit meat samples, respectively. The obtained results suggested that fresh rabbit meat cuts may carry numerus microorganisms from different sources, emphasizing the importance of stringent sanitary precautions during the slaughtering, handling and cooking procedures