Prevalence of Salmonella and Escherichia Coli Organisms as Bacteriological Hazards in some Meat Products

The effect of different disinfectants against some food poisoning bacteria at abattoir level

E. coli and Salmonella stereotyping in cattle carcasses at abattoir level

Staphylococci in some meat products

Quality assurance of some locally processed meat products

Food Poisoning Bacteria in Ready to Eat Meat and Chicken Meat Products

Assessment of microbiological critical control points in Food processing and serving plant

Food Poisoning Bacteria in Meat-Based Sandwiches

safety of meat meals served at a university hostel

Prevalence of some pathogenic microorganisms in cattle carcasses