Enhancing Microbiological and Histological Quality of Frozen Turkey Meat Using Vinegar

Improvement of the Chemical and Microbial Quality of Marketed Chicken Meat Using Organic Acids

Antimicrobial Susceptibility Pattern of Newly Formulated Disinfectants Against Pathogenic Bacterial Contaminants in Different Veterinary Research Laboratories in Beni-Suef City,

Evaluation of the Efficacy of Some Biocides to Reduce Common Microbial Species: Total Aerobes, Yeast and Molds

Lactic and Acetic Acids as Bacterial Decontaminators on Chicken Carcasses

Effect of some microbial decontaminators on chicken carcass

Differential Microbiological Quality on Marketed Frozen Turkey Breast and Thigh Meat

Assessing the use of chitosan and nano-chitosan for prolonging the shelf life of fresh tilapia fish

Evaluation of the bactericidal effect of some disinfectants against E.coli and Salmonella isolated from poultry hatcheries

An assessment of Hygiene Indicator Bacteria and MDR Salmonella on Poultry Butchers’ hands and Rinsing Water at XDR Salmonella Struck Areas