Search Results (50)

Lactic acid bacteria (LAB) are valuable natural bio-preservatives due to their ability to produce antimicrobial compounds such as organic acids, hydrogen peroxide, and bacteriocins. This study aimed to isolate and characterize LAB from Moroccan camel meat and evaluate their antimicrobial potential against major foodborne pathogens. From 2304 isolates obtained from fresh, fermented, and dried camel meat, 115 exhibited antimicrobial activity against Listeria monocytogenes, Salmonella enterica Enteritidis, and Staphylococcus aureus. Seven isolates demonstrated broad-spectrum activity with inhibition zones ranging from 15 to 30 mm. Physiological and biochemical tests, combined with API 20 Strep identification, revealed that most isolates belonged to Enterococcus faecium. These isolates are promising candidates for natural preservation of camel meat, offering a sustainable alternative to synthetic preservatives. These findings highlight the potential of camel-meat-associated lactic acid bacteria as natural, clean-label bio-preservatives, particularly in arid regions where camel meat serves as a vital protein source and limited cold-chain infrastructure increases the risk of spoilage. Full article

Camel breeding plays an important role in sustaining pastoral systems in the arid and desert regions of Southern Tunisia, yet the sector remains marginal and insufficiently documented. This study aimed to assess the sustainably production potential of the Tunisian camel herd and to project future meat and milk production. Given the limited availability of detailed statistical data, a demographic simulation model adapted to Tunisian conditions was used to analyze herd dynamics under equilibrium scenarios. Sustainable offtake rates were estimated, and sensitivity analyses were conducted to evaluate the influence of fertility and mortality on productivity. The results indicate that an average annual offtake rate of about 19.1 percent of the herd can be achieved without compromising demographic stability. Productivity gains were primarily driven by improvements in reproductive performance, while further reductions in mortality had a limited effect. Projections for the period 2022 to 2030 show moderate but consistent increases in herd size as well as meat and milk production. These findings suggest that sustainable development of camel production in arid environments relies on adaptive management strategies focused on reproduction, mobility, and market integration rather than conventional intensification. Full article

In 2024 Kenya had a population of 4.78 million camels that contributed to the livelihoods of pastoralist communities in northern Kenya. Previous studies in Kenya, Saudi Arabia and eastern Africa demonstrated high seroprevalence of Middle East respiratory syndrome coronavirus (MERS-CoV)-specific antibodies in dromedary camels, as well as sporadic transmission of MERS-CoV from camels to humans. Based on the MERS-CoV data and the very close contact between owners and their camels in northern Kenya, we speculated that camels may also transmit other zoonotic viruses, such as Rift Valley fever virus (RVFV). In this study, 493 camel and 197 human sera were collected in Marsabit, Kenya, through a cross-sectional survey in 2018 and analyzed for the presence of RVFV IgG antibodies using a laboratory-developed indirect enzyme-linked immunosorbent assay (ELISA). Overall, 15.6% of camels and 7.6% of humans were RVFV IgG-positive; IgG-positive camels were predominantly females in large population herds and IgG-positive humans were engaged in farming-related activities and were greater than 18 years old. Of the eight location groups sampled, two had high camel (site 2 and site 6) and two had high human (site 5 and site 6) RVFV seropositivity rates. These data suggest that camelids, such as dromedary camels, may serve as amplifying hosts for vector-borne zoonotic diseases, such as RVFV, and that humans with frequent farming and camel meat, milk, or camel product contact may have increased risk for RVFV exposure or infection. Full article

Given the growing concerns over water scarcity and the state’s emphasis on livestock sector development, this study aims to evaluate the effect of variations in livestock units (camels, cattle, goats, and sheep) on domestic red meat production and food security during the period 2000–2023, using economic equations and econometric analysis. This study revealed an increase in red meat production from 159.6 thousand tons in 2000 to 297.5 thousand tons in 2023, representing an annual growth rate of 2.9%. Sheep ranked first in red meat production, accounting for 47.0%, followed by camels at 23.1%, then cows and goats at 16.3% and 13.6%, respectively, during the period 2000–2023. Livestock development will also increase the number of animal units to 12.56 million by 2030, thereby increasing local red meat production from 345.01 thousand tons in 2024 to 578.47 thousand tons in 2030. Given the daily local consumption, the production sufficiency period is expected to increase, thus reducing the period of import coverage for local consumption. Livestock development will also increase both the strategic stock and the food security coefficient for red meat by rates of 110.4% and 51.6%, respectively. Finally, this study recommends the continued development of livestock through the Agricultural Development Fund’s provision of loans for livestock breeding and fattening, in addition to expanding the import of fodder grains and the manufacture of animal feed. Full article

The Bactrian camel is a key economic livestock species in China and around the world. It yields meat and milk (high-quality functional foods), and the milk reports health benefits. Dromedary camels, as intermediate hosts of MERS-CoV, have garnered significant public health attention. In contrast, viral surveillance in Bactrian camels from the same genus as dromedaries has received limited attention, with only sporadic or regionally confined reports available. Systematic investigations into the virome of viral species, viral diversity, and novel viruses in Bactrian camels are lacking. In this study, swabs were collected from 701 Bactrian camels in China. Through metagenomics, 3262 viral contigs were classified into 16 viral phyla, 29 viral families, and an unclassified group. The different landforms were found to influence viral diversity and composition in Bactrian camels, with mountainous area exerting the greatest impact. The viral composition significantly differed between captive and free-ranging camels. The study identified at least 12 viruses with zoonotic potential, and phylogenetic analysis indicated cross-species transmission in some of them. Additionally, picornavirus, circular Rep-encoding single-stranded (CRESS) DNA virus, and polyomavirus from Bactrian camels may represent novel species or genotypes. To summarize, in this study, we described the baseline virome profile of Chinese Bactrian camels, investigated the ecological factors influencing the viral distribution of Bactrian camels, identified key potential viral risks, and provided a scientific basis for the prevention, control, and early warning of critical viral diseases in Bactrian camels from China. Full article

The sea buckthorn has proven antioxidant properties. The aim of the study was to determine the effect of the addition of dry Hippophae rhamnoides extract on the functional and oxidative stability of traditional Kazakh molded smoked ham. Sea buckthorn extraction parameters were optimized by factorial experimental design and polynomial regression modelling. The optimal dosages of acid value, peroxide value, TBARS, and sensory-assessed cross-sectional surface were determined. The instrumental color, pH, texture profile, hydrolytic and oxidative changes in lipid and protein fractions, total phenolic content, antioxidant activity, and microbiological status of ham with 3% extract were evaluated over 30 d at 0–4 °C. An increase in total phenols (19.8%), radical scavenging activity against DPPH (33.6%), and FRAP (12.8%) was found. The addition of 3.0% sea buckthorn extract had a minor effect on the oxidative processes. Dry sea buckthorn extract can be successfully added to the production of traditional Kazakh molded smoked ham from horse and camel meat to stabilize the oxidative stability of the product. Full article

This study evaluated the effects of enzymatically produced collagen hydrolysate and Salicornia perennans extract on the quality, oxidative stability, and nutritional composition of canned canine meat pâtés. Two formulations were prepared: a control 2% NaCl, no hydrolysate and an experimental sample containing 3% collagen hydrolysate sheep:camel:bovine = 1:1:1, 1% Salicornia perennans extract, and 1% NaCl. Physicochemical, textural, amino-acid, fatty-acid, and oxidative parameters were monitored over 10 days of storage. The treated pâtés showed similar proximate composition moisture 76.1%, protein 9.2%, metabolizable energy (ME) 102 kcal·100 g⁻¹; p > 0.05 but exhibited enhanced functional stability, with reduced water loss syneresis 1.8 vs. 3.1%; p < 0.05 and improved cohesiveness 0.46 vs. 0.41; p < 0.05. Amino-acid enrichment included higher aspartic acid +33%; p < 0.05, methionine +53%; p < 0.05, and tryptophan +39%; p < 0.05, while the lipid profile showed lower SFA 52.8 vs. 56.4%; p < 0.05, higher n-3 PUFA 1.5 vs. 0.8%; p < 0.05, and a reduced n-6:n-3 ratio 3.8 vs. 5.6; p < 0.05. During storage, oxidative markers decreased: TBARS −45%, carbonyls −14%, acid value −18%, and color stability improved by +2.0 pp. These findings confirm the synergistic antioxidant and structuring effects of collagen-derived peptides and Salicornia polyphenols, as evidenced by a 45% reduction in TBARS, 14% lower protein carbonyls, and 18% lower acid value relative to the control (p < 0.05). This synergy enabled a sodium-reduced, clean-label formulation with improved technological performance, oxidative resistance, and shelf-life stability for functional wet dog foods. In addition, it enhanced the color and visual appeal—key attributes that influence both animal palatability and the purchasing decisions of pet owners. Full article

Camelids are increasingly recognized as important livestock species. They are valuable sources of meat, fiber, and milk. Despite their growing popularity, many aspects of their reproductive physiology and pathology remain unclear. Their reproductive performance is reported to be low in many countries. Advances in camelid veterinary care have identified several disorders, some of which are species-specific. This article describes an approach to and the diagnosis of infertility and subfertility cases in alpacas, llamas, and camels referred to the authors over the past 35 years. Ultrasonography, endometrial cytology, and biopsy are the primary diagnostic tools for practitioners. However, laparoscopy, hysteroscopy, and cytogenetics are indicated for cases referred to theriogenologists. The incidence of congenital and acquired reproductive disorders is presented. A high incidence of congenital defects of the reproductive tract is found in South American camelids, which raises concerns about animal welfare. Acquired disorders are similar to those described in other species. Endometritis and endometrosis are major disorders contributing to infertility and early pregnancy loss. However, studies on uterine defense mechanisms and the pathogenesis of these disorders are lacking. Hydrobursitis, a common cause of infertility in dromedary camels, warrants further research. The implications of some contagious diseases (tuberculosis, campylobacteriosis, and brucellosis) in female infertility are discussed. These findings emphasize the importance of including camelid medicine in veterinary education to ensure a high standard of care for this species. Full article

The objective of the present work was to examine the effect of incorporating spirulina powder (SP) in merguez-type sausages made exclusively with camel meat, as well as to evaluate its physicochemical, microbiological, and sensory quality attributes and its prebiotic potential. The final purpose was to offer an innovative meat product to increase camel meat consumption. Several innovative fresh sausage formulations were developed using SP (00, 100, 250, and 500 mg/kg) and stored under vacuum conditions with refrigeration at 1 ± 1 °C for 35 days. A control group of camel sausage without SP was also stored overwrapped (OW) under aerobic conditions, to serve as the negative control. The addition of SP to the vacuum-packed camel sausages extended their shelf life by 20 to 35 days compared to the control group, which was completely spoiled by the fifth day of storage. These results were more pronounced the higher the percentage of SP incorporated into the camel sausage formulation, as indicated by the following parameters: 2-thiobarbituric acid-reactive substances TBARS (1.46 vs. 2.89 mg MDA/kg), CIE a* (14.65 vs. 10.12), total volatile basic nitrogen TVB-N (13.02 vs. 15.09 mg/kg), total psychrotrophic bacteria TPB (5.71 vs. 6.34 log CFU/g), and overall acceptability score (3.17 vs. 2.5). The study of prebiotic potential suggested that the addition of SP to camel sausages promoted the growth of probiotic strains, which in turn were able to inhibit the growth of pathogenic microorganisms such as S. aureus and E. coli O157:H7. In conclusion, this study highlighted how SP, as a clean label ingredient, based on its rich composition and its antioxidant, antibacterial, and prebiotic effects, may represent a source of beneficial substances for human health and offer an alternative approach to producing a new traditional merguez-type sausage with improved acceptance. Full article

Camels, vital to economies in Asia, Africa, and the Arabian Peninsula, have been domesticated for over 4000 years. They thrive in arid regions like Xinjiang, China, but face challenges from internal and external parasites, particularly gastrointestinal parasites, which impact health, meat and milk quality, and production efficiency. This study investigates the prevalence of gastrointestinal helminth infections in camels from five major regions in Xinjiang. We collected 435 fresh fecal samples and used the saturated saline flotation method and McMaster’s method for detection. Molecular examination followed. The overall prevalence was 18.2% (95% confidence interval [CI]: 14.7–22.2%), with Urumqi showing the highest prevalence (29%, 95% CI: 23.4–35.1%) compared to other regions (odds ratio [OR]: 4.62, 95% CI: 2.63–8.41%). Younger camels (≤3 years old) were more likely infected by the parasites after adjusting for the region differences (OR: 10.53, 5.12–24.65%). However, we found no evidence that the prevalence was different between male and female camels. PCR analysis identified Trichostrongylus spp., Chabertia ovina, and Haemonchus contortus as predominant parasites, with observed co-infections indicating a complex parasitic landscape. The findings provide essential epidemiological data for effective parasite control strategies. Full article

The purpose of this review was to investigatethe microbial and chemical safety of camel meat and the zoonotic diseases associated with camels in the Middle East over the past decade, emphasizing the crucial role of a One Health approach. By systematically analyzing recent studies (in the past decade, from 2014), we assessed pathogen prevalence, contamination with heavy metals and pesticide residues, and the impact of zoonotic diseases like Middle East respiratory syndrome coronavirus (MERS-CoV). The findings revealed significant variability in pathogen prevalence, with the frequent detection of traditional foodborne pathogens (e.g., Salmonella and E. coli O157), as well as antibiotic-resistant strains like methicillin-resistant and vancomycin-resistant Staphylococcus aureus and extended-spectrum β-lactamase (ESBL)-producing E. coli, underscoring the need for stringent antibiotic use policies and robust food safety measures. Additionally, the review highlighted substantial contamination of camel meat with heavy metals and pesticide residues, posing significant public health concerns that necessitate stringent regulatory measures and regular monitoring. The persistent occurrence of zoonotic diseases, particularly MERS-CoV, along with other threats like trypanosomiasis, brucellosis, and Clostridium perfringens, emphasizes the importance of strengthening ongoing surveillance. Enhancing investment in diagnostic infrastructures, training programs, and planning capabilities is crucial to address these issues at the camel–human interface in the Middle East. Adopting a One Health perspective is vital to ensuring the safety and quality of camel meat and managing zoonotic risks effectively to ultimately safeguard public health and promote sustainable livestock practices. Full article

Traditional sun-dried merguez is an authentic Tunisian dried sausage made with a large number of spices and herbs, which was reformulated in this study with camel meat and hump fat and dried as in the artisanal process. This research studied the physicochemical, microbiological, and chemical compositional changes that occurred in fresh camel merguez (FCM) after 12 days of drying to achieve traditional dried camel merguez (DCM). The results showed significant weight loss (54.1%), as well as significant decreases in pH (5.20–4.97), moisture (60.5–12.3%), and water activity (0.986–0.673). These results and the acceptable microbiological quality of DCM can explain the safety of traditionally practiced long-term storage at room temperature. All chemical compositions increased upon drying. The composition of DCM included several organic acids, mainly lactate (2820 mg.kg⁻¹); diverse unsaturated fatty acids, in particular oleic acid (33.2%); and various minerals, specifically iron (8 mg per 100 g), in addition to volatile compounds impacted by herbs and spices rich in terpenes (56.3%). These results can be useful for investing in indigenous products and promoting the exploitation of camel meat. Full article

Sarcocystis spp. are coccidian protozoans belonging to the Apicomplexa phylum. As with other members of this phylum, they are obligate intracellular parasites with complex cellular machinery for the invasion of host cells. Sarcocystis spp. display dixenous life cycles, involving a predator and a prey as definitive and intermediate hosts, respectively. Specifically, these parasites develop sarcocysts in the tissues of their intermediate hosts, ranging in size from microscopic to visible to the naked eye, depending on the species. When definitive hosts consume sarcocysts, infective forms are produced in the digestive system and discharged into the environment via feces. Consumption of oocyst-contaminated water and pasture by the intermediate host completes the parasitic cycle. More than 200 Sarcocystis spp. have been described to infect wildlife, domestic animals, and humans, some of which are of economic or public health importance. Interestingly, Old World camelids (dromedary, domestic Bactrian camel, and wild Bactrian camel) and New World or South American camelids (llama, alpaca, guanaco, and vicuña) can each be infected by two different Sarcocystis spp: Old World camelids by S. cameli (producing micro- and macroscopic cysts) and S. ippeni (microscopic cysts); and South American camelids by S. aucheniae (macroscopic cysts) and S. masoni (microscopic cysts). Large numbers of Old and New World camelids are bred for meat production, but the finding of macroscopic sarcocysts in carcasses significantly hampers meat commercialization. This review tries to compile the information that is currently accessible regarding the biology, epidemiology, phylogeny, and diagnosis of Sarcocystis spp. that infect Old and New World camelids. In addition, knowledge gaps will be identified to encourage research that will lead to the control of these parasites. Full article

Poor tenderness of camel meat has seriously hampered the development of the camel meat industry. This study investigated the effects of muscle fiber composition and ageing time on meat quality, glycolytic potential, and glycolysis-related enzyme activities. Muscle samples of the longissimus thoracis (LT), psoas major (PM), and semitendinosus (ST) were collected from eight 8–10 year old Sonid Bactrian camels (females). Muscle fiber composition was examined by ATPase staining and immunohistochemistry. Meat quality indexes, glycolytic potential, and activities of major glycolytic enzymes were examined at 4 °C aging for 1, 6, 24, 72, and 120 h. The results showed that LT was mainly composed of type IIb muscle fibers, whereas PM and ST were mainly composed of type I muscle fibers. The PCR results of the myosin heavy chain (MyHC) were consistent with the ATPase staining results. During aging, the shear force of LT muscle was always greater than that of PM and ST, and its glycolysis was the strongest; type IIa, IIb, and IIx muscle fibers were positively correlated with muscle shear force and glycolysis rate, and type I muscle fibers were significantly and negatively correlated with the activities of the key enzymes of glycolysis within 6 h. The results showed that the muscle fibers of LT muscle had the greatest glycolysis capacity. These results suggest that an excessive type IIb muscle fiber number percentage and area in camel meat accelerated the glycolysis process, but seriously affected the sensory profile of the camel meat. The results of this study provide directions for the camel industry when addressing the poor tenderness of camel meat. Full article

Enterobacteriaceae can contaminate meat during various processing stages, including slaughter, evisceration, and b utchering, potentially causing foodborne illnesses. The purpose of this study was to investigate the prevalence of Enterobacteriaceae in carcass samples obtained from slaughterhouses and meat cuts collected from butcher shops. A total of 120 samples of camel, cattle, and sheep meat were analyzed for microbial contamination and isolates were identified using the PCR test. Total viable count ranged from 4.91 to 5.37 Log₁₀ CFU/g in slaughterhouses and butcher shops. E. coli dominated, with 84 out of the 120 samples (70%) contaminated, where contamination was highest in camel meat and lowest in sheep meat with 100% and 30% of contaminated samples, respectively. Salmonella was confirmed in 40% of camel, 47.5% of cattle, and 32.5% of sheep samples. In addition, twenty-five Enterobacteriaceae strains belonging to 19 different genera were detected in the meat samples. The highest occurrence was in the sheep samples with 15 different genera followed by the camels and the cattle samples with 14 different genera each. The presence of Enterobacteriaceae in camel, cattle, and sheep carcasses raises significant concerns regarding food safety. Adherence to good hygiene practices throughout animal slaughtering is crucial to minimize the risk of infection and transmission and ensure food safety. Full article