Antibacterial effects of Mustard, Garlic and Acetic acid against Salmonella typhimurium in ground beef

Effect of Nigella sativa and salt on the growth and survival of E.coli O157:H7 during manufacture and storage of damietta cheese

Antimicrobial Effect of Garlic, (Allium sativum) Extract and Apple Cider Vinegar on Some Species of Salmonella Isolated from Raw and Processed Meat Products

IN VITRO INHIBITORY EFFECT OF ANTIOXIDANTS ON THE GROWTH OF E. COLI O157:H7

Bacteriological and molecular studies of garlic effect on some virulence genes of Escherichia coli of chicken origin

Influence of Saline on Salmonellae as a Contaminant of Dressed Chicken

Antibacterial effect of sodium lactate and thymol on Salmonella Typhimurium in fish fillet

Efficacy of Acidified sodium chlorite in controlling Listeria monocytogenes in salmon fillet

EFFECT OF IODIZED SALT ON SOME PATHOGENIC AND NON·PATHOGENIC MICROORGANISMS AND ITS APPLICATION IN PROCESSED FISH AND PICKLES QUALITY

EFFECT OF MIXTURE OF SODIUM CHLORIDE AND POTASSIUM LACTATE ON THE VIABILITY OF TOXOPLASMA GONDII IN MEAT