PROBIOTIC APPROACHES TO E. COLI IN MEAT AND CHICKEN PRODUCTS: PREVALENCE, RESISTANCE, AND VIRULENCE

EFFECT OF PROBIOTICS AGAINST E. COLI AND STAPH. AUREUS IN CHILLED TILAPIA FISH FILLETS DURING REFRIGERATION STORAGE

HIGHLIGHT ON THE INFLUENCE OF LACTIC ACID AND OZONIZED WATER ON THE SHELF LIFE OF CHICKEN FILLET

Evaluating the effects of certain probiotics on mycotic contamination in oriental sausage

INCIDENCE OF MOLD AND AFLATOXIN IN POULTRY MEAT PRODUCTS AND THE ROLE OF ORGANIC ACIDS AND PROBIOTICS IN THEIR CONTROL

Microbiological status of chicken cuts and its products

POTENTIAL MICROBIOLOGICAL HAZARDS IN BROILER CHICKENS DURING PROCESSING

Assessment of Echinacea purpurea and/ or Green coffee extracts fortified Edible coating on enhancement of microbiological, physic-chemical and sensory quality of chicken meat fill

Bacteriological quality of mechanically deboned chicken meat products

EFFECT OF SOME ORGANIC ACIDS ON SALMONELLA TYPHIMURIUM IN CHICKEN MEAT