Foodborne pathogens are known as significant public health hazards worldwide, particularly
in the Middle East region. Antimicrobial resistance (AMR) among foodborne pathogens …

Background Pseudomonas aeruginosa bacteria are emerging causes of food spoilage and
foodborne diseases. Raw meat of animal species may consider a reservoir of P. aeruginosa …

As the global urban populations increase with rapid migration from rural areas, ready-to-eat
(RTE) street foods are posing food safety challenges where street foods are prepared with …

Resistant and virulent Pseudomonas aeruginosa (P. aeruginosa) bacteria are measured as
the major cause of food spoilage and food‐borne diseases. This survey assesses the …

Animal-derived foods, such as meat and dairy products, are prone to spoilage by
psychrotrophic bacteria due to their high-water activity and nutritional value. These bacteria …

Foodborne infections due to the consumption of meat is a significant threat to public health.
However, good vendor and consumer knowledge of meat safety could prevent meat …

This study evaluates bacteriological profiles in ready-to-eat (RTE) foods and assesses
antibiotic resistance, extended-spectrum β-lactamase (ESBL) production by gram-negative …

Contamination of meat and meat products with pathogenic and spoilage microorganisms is
one of the most important challenges facing the meat industry, that results in a range of …

Meat product adulteration is a prevalent issue that has been a significant concern for
humanity as it reduces the quality of food by either adding low-quality nutrients or removing …

To improve bacteriocin-like inhibitory substance (BLIS) production by Pediococcus
pentosaceus ATCC 43200, the influence of pH as well as the addition of sugars—either …