A STUDY ON THE EFFECT OF GARLIC AND NIGELLA SATIVA ON SOME FOOD POISONING BACTERIA ISOLATED FROM READY-TO-EAT MEAT SANDWICHES IN ALEXANDRIA CITY

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 AND IN VIVO CHARACTERIZATION OF SOME PATHOGENIC MICROORGANISMS ISOLATED FROM BROILERS IN BEHERA PROVINCE WITH SPECIAL REFERENCE TO THE EFFECACY OF ALLIUM SATIVUM“GARLIC”

Antimicrobial effect of some natural oils on Bacillus cereus in minced beef

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

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

Antimicrobial Activity of Garlic and Thyme Essential Oils Against Coliform Bacteria in Poultry Meat

Effect of thyme oil and nisin as antimicrobial in Bacillus cereus in chicken fillet butcher shops in Tanta city

Antibacterial and antifungal activity of chitosan against Bacillus cereus and Aspergillus niger isolated from some Egyptian canned and fast food

Antibacterial effect of Rosemary and Clove oil on Staph. aureus in minced meat