عنوان النشاط
اللحوم و صحة الانسان: أين يكمن الخطر؟
Meat and Human Health: Where Do the Risks Lie?
الجهة المنظمة
جامعة البصرة / كلية العلوم
تأريخ الانعقاد
2025-10-06 2025-10-06
التخصص
العلوم الطبية والصحية
مكان الانعقاد
للمحاضر م.م.نور سعيد عبدالله - جامعة البصرة / كلية العلوم / قسم التحليلات المرضية / قاعة السمنر
نبذة مختصرة
Proteins, vital amino acids, vitamins, lipids, and minerals are all found in meat and meat products, making them extremely nutrient-dense. Meat is a perfect habitat for microbial growth and chemical alterations that cause spoiling because of these identical characteristics. Enzymatic activity, oxidation, bacterial, mold, or yeast contamination can all cause meat to degrade. Sensory changes like odor, slime development, discoloration, or mold growth are frequently used to identify spoilage. In addition to spoiling, meat can spread dangerous illnesses. Human health is seriously threatened by parasites like Trichinella and Taenia spp., as well as pathogens like Salmonella, Listeria monocytogenes, and E.