PREVALENCE OF CAMPYLOBACTER IN FRESH AND FROZEN MEAT

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

Prevalence of campylobacter jejuni in meat

OCCRRENCE AND SURVIVAL OF CAMPYLOBACTER JEJUNI IN RAW MILK

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

FROZEN POULTRY AS A POTENTIAL SOURCE OF CAMPYLOBACTER

SPOILAGE PSYCHROTROPHS IN MINCED MEAT

SUBSISTENCE OF SPECIFIC SPOILAGE ORGANISMS IN COMMINUTED MEAT PRODUCTS AT RETAIL LEVEL

OCCURRENCE OF CAMPYLOBACTER IN POULTRY CARCASSES

GROWTH AND SURVIVAL OF E. coli AND S. Typhimurium IN CULTURED BUTTERMILK