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With increased consumer knowledge about the relationship between diet and a healthy lifestyle in recent decades, there has been an increase in awareness and demand for efficient protein sources. Rabbit meat is rich in easily digestible protein, polyunsaturated fatty acids (PUFAs), vitamins, and minerals (such as calcium, magnesium, and zinc), as well as being low in fat, sodium, and cholesterol, which makes it of good edible and nutritional value, so it needs to be handled properly. Rabbit meat, on the other hand, has been associated with the spread of microbial contamination (such as Staphylococcus aureus, E. coli and Salmonella species) that may originate from the animal itself, equipment, workers, or the surrounding environment. Each effort must be made to keep rabbit meat free of contaminants that could be harmful to humans. Few studies had been conducted, either internationally or in Egypt, to examine the physicochemical and microbiological characteristics of rabbit meat. We shall compile existing data on the quality of rabbit meat in this review. Furthermore, the potential hazards that influence the physicochemical and microbiological qualities and shelf life, as well as the proposals for decontamination trials to enhance the sensory attributes and shelf life of rabbit meat, will be presented. [ABSTRACT FROM AUTHOR]

Rabbit meat and offal are considered as valuable sources of high biological value animal protein. Rabbit meat is rich in essential amino acids, low in cholesterol and contains considerable amounts of trace elements such as calcium, magnesium, and zinc. However, rabbit meat is also implicated in the transmission of foodborne pathogens such as Staphylococcus aureus, Salmonella spp., E. coli, and Pseudomonas spp. Few reports had reviewed the microbiological quality of rabbit meat either worldwide or in Egypt. In this review, we will summarize the available literature about the microbiological status of rabbit meat and offal. Moreover, the potential human health risks associated with the occurrence of such foodborne pathogens in rabbit meat, and their effect on the shelf life of meat will be discussed. In addition, suggestions on how to improve the microbiological quality of rabbit meat and to extend its shelf life will also be introduced. [ABSTRACT FROM AUTHOR]