Assessment of microbiological critical control points in Food processing and serving plant

Food Poisoning Bacteria Contaminating Beef at Abattoir Level

ASSESSMENT OF THE HYGIENIC PERFORMANCE OF BEEF CARCASS DURING DRESSING PROCESS

Quality assurance of some locally processed meat products

Identification and Evaluation of the Main Reasons for Condemnation of Organs and Carcasses of Slaughtered Animals in a Selected Abattoir

Assessment of bacterial critical control points in chicken meat meals served for students in an University hostel

The effect of different disinfectants against some food poisoning bacteria at abattoir level

safety of meat meals served at a university hostel

ASSESSMENT AND EVALUATION OF BACTERIOLOGICAL HAZARDS FROM CRITICAL POINTS IN MEAT SHOPS CONCERNING SOME TOXIGENIC AND BIOFILM-FORMING BACTERIA

Evaluation of the microbiological status of some retailed bovine meat and dairy-products with an improvement trial for the beef mince using acetic and lactic acids