PREVALENCE OF E.COLI SEROTYPES IN RAW MILK AND SOME DAIRY PRODUCTS

PREVALENCE OF ESCHERICHIA COLI AND EFFECT OF DIFFERENT CONCENTRATIONS OF NISIN ON ITS VIABILITY [N CREAM

PREVALENCE OF SOME FOOD POISONING ORGANISMS IN RAW MILK AND ICE CREAM WITH SPECIAL REFERENCE TO ENTEROPATHOGENIC ESCHERICHIA COLI.

OCCURRENCE OF YERSINIA ENTEROCOLITICA IN ICE-CREAM AND YOGHURT

PREVALENCE OF Enterococcus IN EGYPTIAN DAIRY PRODUCTS

PREVALENCE OF ESCHERICHIA COLI 0157 IN SOME MEAT PRODUCTS

SURVIVABILITY OF ESCHERICHIA COLI 0157:H7 AND NON- 0157 SEROTYPES ISOLATED FROM SOME DAIRY PRODUCTS UNDER STRESS CONDITIONS

THE PREVALENCE OF YERSINIA ENTEROCOLITICA IN ICE CREAM

PREVALENCE OF AEROBIC SPORE FORMING BACILLI WITH SPECIAL REFERENCE TO BACILLUS CEREUS IN YOGHURT AND RICE BUDDING

Incidence of Staphylococcus aureus and its enterotoxins in yoghurt