A study on effect of immersion heat treatment on viability of Salmonella enteritidis in table eggs.

SURVIVAL OF SALMONELLA TYPHIMURIUM AND ESCHERICHIA COLI IN POULTRY ENVIRONMENT UNDER DIFFERENT THERMAL CONDITIONS

OCCUERRENCE OF THERMOTOLERANT CAMPYLOBACTERS IN TABLE EGGS

CONTAMINATION OF THE SHELL AND INTERNAL CONTENT OF TABLE EGGS WITH SOME PATHOGENS DURING DIFFERENT STORAGE PERIODS

Effect of edible coating and Storage temperature on the Quality of Table Eggs

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

THE EFFECT OF DIFFERENT TEMPERATURES DEGREES ON PRESERVATION PERIOD OF MEAT POULTRY

BACTERIAL CONTAMINATION OF EGG SHELLS

BEHAVIOR OF SALMONELLA TYPHIMURIUM IN MINCED MEAT AT DIFFERENT HOLDING TEMPERATURES AND DURING ITS THERMAL PROCESSING

MICROBIAL CONTAMINATION OF MARKET HEN EGGS