Assessment of Biofertilizer Quality and Health Implications of Anaerobic Digestion Effluent of Cow Dung and Chicken Droppings [PDF]
, 2013 Anaerobic digestate have been identified as a rich source of essential plant nutrients. Nevertheless, its safety measured by the concentration of pathogen present is of great concern to end users. This research explored the efficiency of the mesophilic
Adie, D. B. +4 more
core
Investigation of hygiene aspects of pig processing using the HACCP concept : a dissertation presented in partial fulfilment of the requirements for the degree of Master of Veterinary Studies in Veterinary Public Health at Massey University [PDF]
, 1999 Contamination of fresh meat by pathogenic and spoilage microorganisms can occur at any stage of the slaughter process. Pathogens which are frequently found in fresh meat and which pose a public health problem include Salmonella spp.
Vu, Quynh N
core
Successful Treatment of an MTBE-impacted Aquifer Using a Bioreactor Self-colonized by Native Aquifer Bacteria [PDF]
, 2013 A field-scale fixed bed bioreactor was used to successfully treat an MTBE-contaminated aquifer in North Hollywood, CA without requiring inoculation with introduced bacteria. Native bacteria from the MTBE-impacted aquifer rapidly colonized the bioreactor,
Baker, Jeffrey M. +7 more
core +2 more sources
QUALITY EVALUATION OF READY TO EAT POULTRY IN ASSIUT CITY [PDF]
Assiut Veterinary Medical Journal, 1990 Thirty random samples of ready to eat poultry were collected under sterile conditions from different food service establishments and restaurants in Assiut City where they were assayed for their microbial quality.
Y. HEFNAWY, SABAH MOUSTAFA
doaj +1 more source
MICROBIOLOGICAL QUALITY OF SHAWARMA IN ASSIUT [PDF]
Assiut Veterinary Medical Journal, 1990 Thirty samples of Shawarma (Cooked meat) were aseptically collected from various fast-food restaurants in Assiut City. The samples were examined for aerobic plate counts, Coliforms, S.aureus and Enterococci counts and for detection of Salmonellae, and ...
R.S. REFAIE, SABAH MOUSTAFA
doaj +1 more source
Aerobic Plate Counts and ATP Levels Correlate with Listeria monocytogenes Detection in Retail Delis
Journal of Food Protection, 2015 Listeria monocytogenes is a foodborne pathogen that causes an estimated 1,591 cases of illness and 255 deaths annually in the United States, the majority of which are attributed to ready-to-eat deli meats processed in retail delis. Because retail delis distribute product directly to consumers, rapid methods to validate cleaning and sanitation are ...
Susan R, Hammons +3 more
openaire +2 more sources
DESTRUCTION OF SOME FOOD-POISONING ORGANISMS IN MINCED MEAT AND CHICKEN BREAST COOKED IN CONVENTIONAL AND MICROWAVE OVEN [PDF]
Veterinary Medical Journal - Giza, 1999 To assess the destructive effect of microwave and conventional cooking, strains of S.typhimurium, Staph. aureus and perfringenes were used to inoculate minced meat and chicken breast samples.
HODA AWAD
doaj +1 more source
Effects of High-Energy Electron Irradiation of Chicken Meat on Salmonella and Aerobic Plate Count
Poultry Science, 1990 Four experiments were used to determine the effects of high-energy irradiation on the number of aerobic microorganisms and Salmonella on broiler breasts and thighs. Irradiation ranging from 100 to 700 kilorads (krads) was provided by a commercial-scale, electron-beam accelerator.
J L, Heath +3 more
openaire +2 more sources
HYGIENIC SAFETY AND PHYSICO-CHEMICAL PROPERTIES OF SOME IMPORTED MILK POWDER IN THE EGYPTIAN MARKET [PDF]
Journal of Food and Dairy Sciences, 2005 Different samples of imported full and skim milk powder in the Egyptian market were evaluated. The samples were analysed to study chemical composition (moisture, total solids, fat, lactose, protein and ash), and some functional properties as ...
Neimat Elewa, E. Galal, Salwa Aly
doaj +1 more source
Microbial Profiles of Hands, Foods, Easy Contact Surfaces and Food Contact Surfaces: A Case Study of a University Campus [PDF]
, 2013 Human hands usually harbour microbes both as part of body normal flora as well as transient microbes acquired from the environment. One common way by which transient organisms of hand are picked up is by contact with food and surfaces.
Dahunsi, S. O. +3 more
core