Background and Aims: Staphylococcus aureus is one of the most common causes of
foodborne disease worldwide, due to the consumption of food contaminated by their toxins …

The aim of this study was to determine the bacteriological quality of sausages made from
beef meat, turkey meat and artisanal sausages (undetermined origin) sold in Meknes city …

In Morocco, the consumption of meat products has experienced a sharp increase in recent
years despite the presence of pathogenic bacteria due to hygiene failure. The present study …

Background. The rising prevalence of gluten-related disorders such as celiac disease
explains the increased consumption of gluten-free foods (GFF). However, these foods must …

Abstract Background and Aim: Staphylococcus aureus is one of the most common causes of
foodborne disease worldwide, due to the consumption of food contaminated by their toxins …