EFFECT OF THERMAL PROCESSING OF MINCED MEAT "KOFTA" ON SALMONELLAE

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

MICROBIOLOGICAL STUDIES ON SALMONELLA MICROORGANISM IN SOME MEAT PRODUCTS

VIABILITY OF SALMONELLA SENFTENBERG. SALMONELLA PARATYPHI AND ESCHERICHIA COLI IN FRANKFURTERS

SURVIVAL AND GROWTH OF CAMPYLOBACTER JEJUNI IN MEAT

SEROTYPIC CHARACTERIZATION OF SALMONELLA ISOLATES IN MEAT AND POULTRY PRODUCTS

INFLUENCE OF STORAGE TEMPERATURE ON VIABILITY OF LISTERIA MONOCYTOGENS AND SALMONELLA TYPHIMURIUM IN WHITE SOFT CHEESE

SPOILAGE PSYCHROTROPHS IN MINCED MEAT

EFFECT OF THERMAL PROCESSING ON COLIFORMS IN MINCED BEEF AND THEIR PUBLIC HEALTH SIGNIFICANCE IN PORT-SAID CITY

BACTERIAL BEHAVIOUR OF SOME MEAT PRODUCTS STORED HOME FRIDGE