Antimicrobial Effect of Garlic, (Allium sativum) Extract and Apple Cider Vinegar on Some Species of Salmonella Isolated from Raw and Processed Meat Products

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

Chemical and bacteriological evaluation of broiler’s meat after adding garlic powder to poultry ration

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

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”

Effect of Clove and Garlic oils on Minced Meat Quality and Some Foodborne Pathogens

Effect of Some Essential Oils on the Bacteriological Quality of Some Chicken Meat Products

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

ANTIBACTERIAL ACTIVITY OF GARLIC EXTRACT AND DEHYDRATED GARLIC POWDER AGAINST LISTERIA monocytogenes IN SYNTHETIC MEDIUM AND SOFT CHEESE

THE ANTIMICROBIAL EFFECT OF SOME AROMATIC PLANT EXTRACTS ON Campylobacter SPP. IN CHICKEN MEAT