5 hasil untuk "AMANI MOSLEH"
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Artikel Jurnal Teks lengkap
ENHANCING THE QUALITY OF BEEF MEAT USING SOME NATURAL BIO ACTIVE COMPOUNDS
Meat quality is a critical factor affecting consumer health and product shelf life, as it is highly susceptible to microbial contamination and oxidative deterioration. Therefore, the use of natural bioactive compounds as safe alternatives to synthetic preservatives has gained increasing attention…
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Artikel Jurnal Teks lengkap
Genetic detection of some resistances genes of Shigella and E.coli isolates obtained from various origins
The poor hygiene practices during the making and distribution of indigenous cheese, milk and its products can pose a health threat to the community, especially kids, due to the existence of dangerous bacteria like Shigella and E. coli. In Qualubia Governorate, a total of 135 samples were collected…
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Artikel Jurnal Teks lengkap
MICROBIOLOGICAL INTEGRITY OF CHICKEN MEAT PRODUCTS AND TRADITIONAL MARKETPLACE ENVIRONMENTS, EMPHASIZING FUNGAL INFECTION AND POSSIBLE MITIGATION STRATEGIES.
This study determined the microbiological quality of chicken meat and contact surface swabs from two poultry marketplaces in the El-Menoufia governorate. A total of 190 samples were collected, including 50 minced chicken meat, 50 Panies, 50 Kofta, and 40 environmental swabs collected from workers'…
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Artikel Jurnal Teks lengkap
Efficacy of copper sulfate and potassium permanganate in reducing bacterial infection and mortality in polycultured farmed fish at El Menoufia, Egypt: A microbiological and environmental analysis
Managing fish health effectively requires understanding bacterial coinfections and environmental factors.The effects of copper sulfate and potassium permanganate on bacterial infection in naturally infected farmed fish obtained from private fish farms in Wadi El-Natrun, El Menoufia, Egypt, with…
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Artikel Jurnal Teks lengkap
Comparative Efficacy of Bromelain and Organic Acid Blends as Natural Tenderizers and Preservatives for camel meat.
Camel meat is a valuable nutritional resource, yet its inherent toughness and susceptibility to spoilage limit its consumer acceptance. This study evaluated the efficacy of organic acid/vitamin blends (low and high concentrations) versus 2% Bromelain enzyme as natural tenderizing and preservative…