الفهرس 
IntroductionOnly 14 pages are availabe for public view
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Abstract
Animal-derived protein is critical for human bodies to function normally. Cattle, sheep, buffalo, and camels are the most common sources of red meat in Egypt and around the world. They can provide people with essential fatty acids, zinc, calcium, iron, vitamin B complexes, and essential amino acids. However, multiple studies have connected red meat to a substantial number of food poisoning cases around the world.
The presence of a diverse spectrum of microorganisms in the atmosphere of meat processing plants, slaughterhouses, and butcher shops is the principal cause of microbial contamination of the surfaces of animal carcasses. This cross-contamination occurs as a result of several processing procedures such as animal slaughter, skinning, evisceration, de-boning, carcass transportation, and distribution. As a result, raw meat can become contaminated with a variety of microorganisms, including those that can cause food poisoning and harm public health. Microbial contamination can be found in the animal itself, as well as butcher knives, cutting boards, walls, floors, air, and water that come into contact with the body.