Background: Ready-to-eat foods are foods that are consumed at the point of sale or later,
without any further processing or treatment. Foodborne diseases are on the rise worldwide …

Objective To assess the food safety knowledge and practices in meat handling, and to
determine microbial load and pathogenic organisms in meat at Mekelle city. Methods A …

Food‐borne pathogens are the primary source of infection in develo** countries. The
widespread practice of raw beef consumption was a potential cause of food‐borne diseases …

Ten duplicate samples of fresh meat (beef) were randomly sampled from 2 major markets
(Watt and Marian) in Calabar, Nigeria and analyzed microbiologically for the rates of Gram …

Angelica sinensis polysaccharides were analyzed using high performance liquid
chromatography (HPLC) and Fourier Transform Infrared (FT-IR). The major sugar of the …

Abstract 105 random samples of frozen sausages, collected from different localities (Benha
city, Centers of kaliobia governorate and villages) with 35 for each locality to evaluate the …

The objectives of this study were to know the effect of repeated freeze-thaw cycles of beef on
the sensory, physicochemical quality and microbiological assessment. The effects of three …

Microbiological safety evaluation of street vended ready to eat fruits was conducted in two
vending sites, a local market and a University cafeteria. The mean total aerobic plate count …

Tablets are the most preferred and widely used dosage form because of their ease of
administration, lower cost of manufacture, and elegance. So in this article, we describe the …

The demand for ready‐to‐eat (RTE) foods is handy to busy urban dwellers. Handling,
processing, and selling are known to contaminate these foods and cause foodborne …