Microbial Hazards During Frying and Grilling Frozen Shrimp (Panaeus spp.)

EFFECT OF COOKING PROCESS ON COLIFORMS AND ESCHERICHIA COLI IN SOME SEA FOODS AND THEIR PUBLIC HEALTH SIGNIFICANCE

Enterotoxin producing S. aureus in salted fish

PUBLIC HEALTH HAZARDS OF SOME BACTERIAL PATHOGENS ASSOCIATED WITH MEAT AND STUDYING THE MOST EFFECTIVE METHODS OF COOKING ON THEIR DESTRUCTION

Effect of Pretreatments and Drying Methods on Quality Attributes and Safety of Dried Shrimp (Pandalus borealis)

Effect of cooking methods and refrigeration conditions on quality and safety of the crayfish (Procambarus clarkii)

PUBLIC HEALTH HAZARDS OF SOME BACTERIAL PATHOGENS ASSOCIATED WITH CONSUMPTION OF EGGS AND STUDYING THE BEST COOKING METHODS FOR THEIR DESTRUCTION

Evaluation the anti-vibrio effects of eucalyptus and neem essential oils in shrimp

MICROBIOLOGICAL QUALITY OF READY TO EAT FRIED FISH

PREVALENCE OF METHICILLIN RESISTANT STAPHYLOCOCCUS AUREUS (MRSA) IN MOLOUHA (SALTED FISH)