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

Fahim Shaltout

doi:doi:10.11648/j.ijfet.20240801.12

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

Fahim Shaltout^*

Published in International Journal of Food Engineering and Technology (Volume 8, Issue 1)

Received: 20 December 2023 Accepted: 6 January 2024 Published: 20 February 2024

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Abstract

The Slaughter house is the place in which the animals are slaughtered for human consumption. The Slaughter house plays important role in prevention of zoonotic diseases between animals and humans like Mycobacterium tuberculosis as reemerging foodborne illness and also prevent infectious diseases between animals. Bovine Mycobacterium tuberculosis is caused by a species of pathogenic Gram positive, acid fast stain bacteria in the Mycobacteriaceae family. the causative agent bacteria of Bovine tuberculosis as reemerging foodborne illness tuberculosis bacteria has an waxy cover on its surface primarily due to the presence of acid called mycolic which refers the cells impervious to Gram staining, and as a result, the causative agent bacteria of Bovine tuberculosis as reemerging foodborne illness may appear weakly Gram-positive. Acid-fast bacilli by using certain stains called Ziehl Nielsen, or through using stain called fluorescent such as aura mine are used to identify the cause of Bovine tuberculosis as reemerging foodborne illness with a microscope. The Bacteria cause Bovine tuberculosis as a reemerging foodborne illness is aerobic bacteria and needs high concentrations of oxygen. Mainly this bacteria is pathogenic to human and mammal's respiratory system, it infects the lungs. The most diagnostic means for Bovine tuberculosis as a reemerging foodborne illness are the tuberculin skin examination, stain of acid-fast, laboratory culture, and through using polymerase chain reaction method.

Published in	International Journal of Food Engineering and Technology (Volume 8, Issue 1)
DOI	10.11648/j.ijfet.20240801.12
Page(s)	8-15
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

The Slaughter House, Cattle, Mycobacterium Tuberculosis, Reemerging, Foodborne Illness

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Shaltout, F. (2024). The Slaughter House and the Re-emerging Foodborne Illness with Special Reference to Bovine Tuberculosis. International Journal of Food Engineering and Technology, 8(1), 8-15. https://doi.org/10.11648/j.ijfet.20240801.12

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Shaltout, F. The Slaughter House and the Re-emerging Foodborne Illness with Special Reference to Bovine Tuberculosis. Int. J. Food Eng. Technol. 2024, 8(1), 8-15. doi: 10.11648/j.ijfet.20240801.12

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Shaltout F. The Slaughter House and the Re-emerging Foodborne Illness with Special Reference to Bovine Tuberculosis. Int J Food Eng Technol. 2024;8(1):8-15. doi: 10.11648/j.ijfet.20240801.12

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@article{10.11648/j.ijfet.20240801.12,
  author = {Fahim Shaltout},
  title = {The Slaughter House and the Re-emerging Foodborne Illness with Special Reference to Bovine Tuberculosis},
  journal = {International Journal of Food Engineering and Technology},
  volume = {8},
  number = {1},
  pages = {8-15},
  doi = {10.11648/j.ijfet.20240801.12},
  url = {https://doi.org/10.11648/j.ijfet.20240801.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfet.20240801.12},
  abstract = {The Slaughter house is the place in which the animals are slaughtered for human consumption. The Slaughter house plays important role in prevention of zoonotic diseases between animals and humans like Mycobacterium tuberculosis as reemerging foodborne illness and also prevent infectious diseases between animals. Bovine Mycobacterium tuberculosis is caused by a species of pathogenic Gram positive, acid fast stain bacteria in the Mycobacteriaceae family. the causative agent bacteria of Bovine tuberculosis as reemerging foodborne illness tuberculosis bacteria has an waxy cover on its surface primarily due to the presence of acid called mycolic which refers the cells impervious to Gram staining, and as a result, the causative agent bacteria of Bovine tuberculosis as reemerging foodborne illness may appear weakly Gram-positive. Acid-fast bacilli by using certain stains called Ziehl Nielsen, or through using stain called fluorescent such as aura mine are used to identify the cause of Bovine tuberculosis as reemerging foodborne illness with a microscope. The Bacteria cause Bovine tuberculosis as a reemerging foodborne illness is aerobic bacteria and needs high concentrations of oxygen. Mainly this bacteria is pathogenic to human and mammal's respiratory system, it infects the lungs. The most diagnostic means for Bovine tuberculosis as a reemerging foodborne illness are the tuberculin skin examination, stain of acid-fast, laboratory culture, and through using polymerase chain reaction method.
},
 year = {2024}
}

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TY  - JOUR
T1  - The Slaughter House and the Re-emerging Foodborne Illness with Special Reference to Bovine Tuberculosis
AU  - Fahim Shaltout
Y1  - 2024/02/20
PY  - 2024
N1  - https://doi.org/10.11648/j.ijfet.20240801.12
DO  - 10.11648/j.ijfet.20240801.12
T2  - International Journal of Food Engineering and Technology
JF  - International Journal of Food Engineering and Technology
JO  - International Journal of Food Engineering and Technology
SP  - 8
EP  - 15
PB  - Science Publishing Group
SN  - 2640-1584
UR  - https://doi.org/10.11648/j.ijfet.20240801.12
AB  - The Slaughter house is the place in which the animals are slaughtered for human consumption. The Slaughter house plays important role in prevention of zoonotic diseases between animals and humans like Mycobacterium tuberculosis as reemerging foodborne illness and also prevent infectious diseases between animals. Bovine Mycobacterium tuberculosis is caused by a species of pathogenic Gram positive, acid fast stain bacteria in the Mycobacteriaceae family. the causative agent bacteria of Bovine tuberculosis as reemerging foodborne illness tuberculosis bacteria has an waxy cover on its surface primarily due to the presence of acid called mycolic which refers the cells impervious to Gram staining, and as a result, the causative agent bacteria of Bovine tuberculosis as reemerging foodborne illness may appear weakly Gram-positive. Acid-fast bacilli by using certain stains called Ziehl Nielsen, or through using stain called fluorescent such as aura mine are used to identify the cause of Bovine tuberculosis as reemerging foodborne illness with a microscope. The Bacteria cause Bovine tuberculosis as a reemerging foodborne illness is aerobic bacteria and needs high concentrations of oxygen. Mainly this bacteria is pathogenic to human and mammal's respiratory system, it infects the lungs. The most diagnostic means for Bovine tuberculosis as a reemerging foodborne illness are the tuberculin skin examination, stain of acid-fast, laboratory culture, and through using polymerase chain reaction method.

VL  - 8
IS  - 1
ER  -

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Fahim Shaltout

Food Control Department, Faculty of Veterinary Medicine, Benha University, Benha, Egypt

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Shaltout, F. (2024). The Slaughter House and the Re-emerging Foodborne Illness with Special Reference to Bovine Tuberculosis. International Journal of Food Engineering and Technology, 8(1), 8-15. https://doi.org/10.11648/j.ijfet.20240801.12

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ACS Style

Shaltout, F. The Slaughter House and the Re-emerging Foodborne Illness with Special Reference to Bovine Tuberculosis. Int. J. Food Eng. Technol. 2024, 8(1), 8-15. doi: 10.11648/j.ijfet.20240801.12

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AMA Style

Shaltout F. The Slaughter House and the Re-emerging Foodborne Illness with Special Reference to Bovine Tuberculosis. Int J Food Eng Technol. 2024;8(1):8-15. doi: 10.11648/j.ijfet.20240801.12

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@article{10.11648/j.ijfet.20240801.12,
  author = {Fahim Shaltout},
  title = {The Slaughter House and the Re-emerging Foodborne Illness with Special Reference to Bovine Tuberculosis},
  journal = {International Journal of Food Engineering and Technology},
  volume = {8},
  number = {1},
  pages = {8-15},
  doi = {10.11648/j.ijfet.20240801.12},
  url = {https://doi.org/10.11648/j.ijfet.20240801.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfet.20240801.12},
  abstract = {The Slaughter house is the place in which the animals are slaughtered for human consumption. The Slaughter house plays important role in prevention of zoonotic diseases between animals and humans like Mycobacterium tuberculosis as reemerging foodborne illness and also prevent infectious diseases between animals. Bovine Mycobacterium tuberculosis is caused by a species of pathogenic Gram positive, acid fast stain bacteria in the Mycobacteriaceae family. the causative agent bacteria of Bovine tuberculosis as reemerging foodborne illness tuberculosis bacteria has an waxy cover on its surface primarily due to the presence of acid called mycolic which refers the cells impervious to Gram staining, and as a result, the causative agent bacteria of Bovine tuberculosis as reemerging foodborne illness may appear weakly Gram-positive. Acid-fast bacilli by using certain stains called Ziehl Nielsen, or through using stain called fluorescent such as aura mine are used to identify the cause of Bovine tuberculosis as reemerging foodborne illness with a microscope. The Bacteria cause Bovine tuberculosis as a reemerging foodborne illness is aerobic bacteria and needs high concentrations of oxygen. Mainly this bacteria is pathogenic to human and mammal's respiratory system, it infects the lungs. The most diagnostic means for Bovine tuberculosis as a reemerging foodborne illness are the tuberculin skin examination, stain of acid-fast, laboratory culture, and through using polymerase chain reaction method.
},
 year = {2024}
}

Copy | Download

TY  - JOUR
T1  - The Slaughter House and the Re-emerging Foodborne Illness with Special Reference to Bovine Tuberculosis
AU  - Fahim Shaltout
Y1  - 2024/02/20
PY  - 2024
N1  - https://doi.org/10.11648/j.ijfet.20240801.12
DO  - 10.11648/j.ijfet.20240801.12
T2  - International Journal of Food Engineering and Technology
JF  - International Journal of Food Engineering and Technology
JO  - International Journal of Food Engineering and Technology
SP  - 8
EP  - 15
PB  - Science Publishing Group
SN  - 2640-1584
UR  - https://doi.org/10.11648/j.ijfet.20240801.12
AB  - The Slaughter house is the place in which the animals are slaughtered for human consumption. The Slaughter house plays important role in prevention of zoonotic diseases between animals and humans like Mycobacterium tuberculosis as reemerging foodborne illness and also prevent infectious diseases between animals. Bovine Mycobacterium tuberculosis is caused by a species of pathogenic Gram positive, acid fast stain bacteria in the Mycobacteriaceae family. the causative agent bacteria of Bovine tuberculosis as reemerging foodborne illness tuberculosis bacteria has an waxy cover on its surface primarily due to the presence of acid called mycolic which refers the cells impervious to Gram staining, and as a result, the causative agent bacteria of Bovine tuberculosis as reemerging foodborne illness may appear weakly Gram-positive. Acid-fast bacilli by using certain stains called Ziehl Nielsen, or through using stain called fluorescent such as aura mine are used to identify the cause of Bovine tuberculosis as reemerging foodborne illness with a microscope. The Bacteria cause Bovine tuberculosis as a reemerging foodborne illness is aerobic bacteria and needs high concentrations of oxygen. Mainly this bacteria is pathogenic to human and mammal's respiratory system, it infects the lungs. The most diagnostic means for Bovine tuberculosis as a reemerging foodborne illness are the tuberculin skin examination, stain of acid-fast, laboratory culture, and through using polymerase chain reaction method.

VL  - 8
IS  - 1
ER  -

Copy | Download