Food Poisoning Bacteria Contaminating Beef at Abattoir Level

Antimicrobial effects of some essential oils and honey on some pathogenic bacteria in chicken meat

Antibacterial efficiency of both natural and chemical compounds in minced meat

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

Efficiency of some organic acids as decontaminants in sheep carcasses

Assessment of some food poisoning bacteria in ready-to-eat meals

DETERMINATION OF THE EFFICACY OF CHEMICAL DISINFECTANTS AGAINST SOME GRAM POSITIVE AND GRAM NEGATIVE BACTERIA IN DAIRIES UNDER STANDARDIZED CONDITIONS (DVG-GUIDELINES)

Lactic and Acetic Acids as Bacterial Decontaminators on Chicken Carcasses

Evaluation of the bactericidal effect of some disinfectants against E.coli and Salmonella isolated from poultry hatcheries

Prevalence of some pathogenic microorganisms in cattle carcasses