Three hundred Iraqi people participated in demographic and attitudes study about red and white meat consumption. The mean age of the participants was 50 SD ± 11 years (mean 30-72); 51% were females and 49% males, mostly in forties who lived ≥ 5 years in Baghdad. The results showed that 80% of individuals prefer red meat. A 90% of people prefer fresh meat compared to frozen and processed meat. A 60% of people buy meat from popular markets. Nearly 87% of respondents believe the improving of livestock sector is essential and 80% of people confirmed there are obstacles to development this sector. An 80% of participates thought the reasons of the high prices of local fresh meat is the lack of plann

Background: Salmonella spp. are one of the most frequently reported causes of bacterial foodborne outbreak in the world.
Objective: This study has been conducted to detect salmonella as a major public health problem worldwide.
Methods: A total of 12 samples including 8 white meat (chicken) and 4 red meat (beef) samples were collected randomly from each sample; 25gr was separated and treated with 225ml of buffered peptone water, incubated at 37C°and 42C° for 24 hours. Samples were streaked on selective enteric agar.
Result: Totally 4 out of 8 chicken meat and one out of 4 red meat samples were contaminated with Salmonella spp.
Conclusion: These results confirmed the previous findings stating the proper packaging of meat prod

This study was conducted to investigate the presence of Staphylococcus aureus in the red and white meat available in local markets. They were selected ten samples of red and white meat randomly (Iraq, Saudi Arabia, Turkey, and Brazil) from different markets in Baghdad, and the results of reading the nutrition facts of media indication card showed that all models confirm to the Iraqi standard quality in terms of scanning all data of the media indication card, except for the birds of Bayader, where the date of expire & production date of the product was not mentioned. Also, the results of the study showed that there is no Staphylococcus aureus in local red and white meat as well as imported.

This study has been achieved to detect the bacterial contamination of red local
and imported meat (Saudi, Australian and Indian). 12 Kg of meat were bought from
six different places of Baghdad (Aldura, Almahmodia, ,Algehad, Alsader city,
Alkhademia, Albyiaa). Meat extraction samples were cultured in different diagnostic
and nutrient cultures to detect bacterial contamination which represented mainly of
Coliform, Staphylococcus aureus and Salmonella bacteria. The results of the
imported meat showed high level in the count of those bacteria in addition to another group (not diagnosed) mentioned as “different species “of bacteria. All of them reached the maximum level of permitted range which specified by “Central Or

Detection of pathogenic bacteria, such as Listeria  monocytogenes, in food is crucial for safeguarding public health in Iraq.  Forty five samples of frozen meat (15 samples of each of minced red meat, chicken, and fish) were collected from different markets in Baghdad city. Molecular (RT-PCR) and culturing (conventional microbiological examination) methods were used to determine the level of contamination of L. monocytogenes in these types of meat.

For the culturing method, TSYEB broth was used as an enrichment medium, whereas BALCAM medium (HiMedia) with the listeria selective supplement FD061 was used as a selective medium, for the isolation and identification of this bacterium. The isolates were con

Background: Histamine is one of the biogenic amines that belong among the naturally occurring substances. It can be formed in food as a result of metabolic processes of microorganisms .If the concentration of histamine is above a normal level (5mg/100g) this could possibly due to bacterial contamination of food harmful affect may occur.
Objective: The purpose of this study was to detect histamine forming bacteria and quantification of histamine in fresh meat product available in local meat markets in Baghdad.
Methods: Histamine level determination in some red meats product was performed by known colorimetric methods. This method enables a rapid and precise determination of histamine in many samples, in this study, total number of t

Purpose: As a result of the sudden and ill-considered trade openness of Iraq after 2003 to the countries of the world in general and the neighboring countries in particular, and in the absence of the necessary support for the national productive forces and the lack of effective standardization and quality control devices, this led to the exposure of most local products, especially agricultural ones, to decline and inability On the competition and thus dumping the Iraqi market, especially the agricultural products, with imported products, this study came to find out the effect that dumping has on the local production of chicken meat and the impact of that impact on the size of the food gap, and whether the results of the practica

This study seeks to address the impact of marketing knowledge dimensions (product, price, promotion, distribution) on the organizational performance in relation to a number of variables which are (efficiency, effectiveness, market share, customer satisfaction), and seeks to reveal the role of marketing knowledge in organizational performance.

In order to achieve the objective of the study the researcher has adopted a hypothetical model that reflects the logical relationships between the variables of the study. In order to reveal the nature of these relationships, several hypotheses have been presented as tentative solutions and this study seeks to verify the validity of these hypotheses.

The study was conducted to assess the attitude and awareness of a sample of people regarding the indiscriminate slaughter and its effects on health and the environment compared with slaughtering  in a slaughterhouse. The sample consisted of 120 persons from six equal professional groups contacted with the butchery labour (livestock keeper, truck driver, butcher, veterinarian, shopkeeper and consumer). The age ranged 22-76 years old, mean 52±10  years, lived ≥ 5 years in the Baghdad city. The results showed that there is a preference for slaughtering inside the slaughterhouse due to the presence of veterinary examination, slaughtering and preparing meat in a healthy, easy-to-clean places, unlike the indiscriminate sla