{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,6,18]],"date-time":"2026-06-18T09:15:14Z","timestamp":1781774114723,"version":"3.54.5"},"reference-count":27,"publisher":"Wiley","issue":"4","license":[{"start":{"date-parts":[[2020,3,12]],"date-time":"2020-03-12T00:00:00Z","timestamp":1583971200000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"key project from Henry Fok School of Food Science and Engineering, Shaoguan University","award":["433-99000412"],"award-info":[{"award-number":["433-99000412"]}]},{"name":"Guangdong Provincial Department of Education Youth Innovation Talent Project","award":["2014KTSCX170"],"award-info":[{"award-number":["2014KTSCX170"]}]},{"name":"Science and Technology Planning Project of Shaoguan of Guangdong Province of China","award":["2018sn049"],"award-info":[{"award-number":["2018sn049"]}]}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Food Science &amp; Nutrition"],"published-print":{"date-parts":[[2020,4]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:p>This study aimed firstly at the investigation of the microbial status of the camel meat and edible offal including liver, kidneys, lungs, rumen, and duodenum distributed at local markets of Egypt. Total plate count, total psychrophilic counts, total Enterobacteriaceae count, the most probable number of coliforms, and total mold counts were monitored at the collected samples. The produced biogenic amines (BA) in the camel meat and offal were further estimated. An experimental trial to investigate the antimicrobial potentials of either nisin, gingerol, or an equal mixture of both using camel muscle as a food matrix was conducted. The achieved results declared a high microbial load in the camel meat and the offal. Duodenum and rumen had the highest microbial counts followed by lungs, kidneys, liver, and muscle, respectively. Similarly, duodenum and rumen had the highest levels of BA, including tyramine, spermine, putrescine, cadaverine, and histamine. Both of nisin and ginger showed significant antimicrobial properties in a concentration\u2010dependent manner. Thus, efficient hygienic measures during the handling of camel meat are highly recommended. In addition, using nisin, gingerol, or a mixture of both is an efficient strategy for improving the microbiological quality of the camel meat.<\/jats:p>","DOI":"10.1002\/fsn3.1503","type":"journal-article","created":{"date-parts":[[2020,3,12]],"date-time":"2020-03-12T17:18:46Z","timestamp":1584033526000},"page":"2094-2101","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":25,"title":["Microbial quality and formation of biogenic amines in the meat and edible offal of <i>Camelus dromedaries<\/i> with a protection trial using gingerol and nisin"],"prefix":"10.1002","volume":"8","author":[{"given":"Hui","family":"Tang","sequence":"first","affiliation":[{"name":"Henry Fok School of Food Science and Engineering Shaoguan University Shaoguan China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4399-1401","authenticated-orcid":false,"given":"Wageh Sobhy","family":"Darwish","sequence":"additional","affiliation":[{"name":"Food Control Department Faculty of Veterinary Medicine Zagazig University Zagazig Egypt"},{"name":"Department of Health Science and Technology Faculty of Health Sciences Hokkaido University Sapporo Japan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Waleed Rizk","family":"El\u2010Ghareeb","sequence":"additional","affiliation":[{"name":"Department of Veterinary Public Health and Animal Husbandry College of Veterinary Medicine King Faisal University Hofuf Saudi Arabia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Naser A.","family":"Al\u2010Humam","sequence":"additional","affiliation":[{"name":"Department of Microbiology and Parasitology College of Veterinary Medicine King Faisal University Hofuf Saudi Arabia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Lin","family":"Chen","sequence":"additional","affiliation":[{"name":"Henry Fok School of Food Science and Engineering Shaoguan University Shaoguan China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Rui\u2010Min","family":"Zhong","sequence":"additional","affiliation":[{"name":"Henry Fok School of Food Science and Engineering Shaoguan University Shaoguan China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zi\u2010Jun","family":"Xiao","sequence":"additional","affiliation":[{"name":"Henry Fok School of Food Science and Engineering Shaoguan University Shaoguan China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9346-2076","authenticated-orcid":false,"given":"Jin\u2010Kui","family":"Ma","sequence":"additional","affiliation":[{"name":"School of Food &amp; Pharmaceutical Engineering Zhaoqing University Zhaoqing China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2020,3,12]]},"reference":[{"key":"e_1_2_9_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.meatsci.2016.03.021"},{"key":"e_1_2_9_3_1","doi-asserted-by":"publisher","DOI":"10.1155\/2011\/175145"},{"key":"e_1_2_9_4_1","doi-asserted-by":"publisher","DOI":"10.4315\/0362-028X-60.9.1075"},{"key":"e_1_2_9_5_1","doi-asserted-by":"publisher","DOI":"10.1007\/s10482-005-9003-4"},{"key":"e_1_2_9_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2013.04.084"},{"key":"e_1_2_9_7_1","doi-asserted-by":"publisher","DOI":"10.4315\/0362-028X.JFP-12-132"},{"key":"e_1_2_9_8_1","doi-asserted-by":"publisher","DOI":"10.1111\/jfs.12478"},{"key":"e_1_2_9_9_1","doi-asserted-by":"publisher","DOI":"10.1111\/jfs.12189"},{"key":"e_1_2_9_10_1","doi-asserted-by":"publisher","DOI":"10.1292\/jvms.13-0563"},{"issue":"1","key":"e_1_2_9_11_1","first-page":"61","article-title":"Hygienic status of meat served at hospitals and its improvement after HACCP implementation","volume":"67","author":"El\u2010Wehedy S. 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