Current
Issues
(2007)
Vol
9.67-71
Microbiological Quality of Poultlry Meat on the Meknes Market (Moroccan)
Abdellah, C., Fouzia, R.F., Abdelkade, C., Rachida,
S.B. and Mouloud, Z.
Vol
9.63-66
Antagonistic Effect of Lactobacillus Isolates from Kunnu and Cowmilk
on Selected Pathogenic Microorganisms
Olotu Olanreqwaju
Vol
9.56-62
A Multiplex PCR for Detection of Virulence Associated Genes in Listeria
monocytogenes
Rawool, D.B., Malik, S.V.S., Barbuddhe, S.B.,
Shakuntala, I., and Aurora, R.
Vol
9.52-55
Proximate and Mineral Composition in Some Selected Fresh Water Fishes
in Nigeria
Fawole, O.O., Ogundiran, M.A., Ayandiran, T.A.,
and Olagunju, O.F.
Vol
9.49-51
Carbon Minoxide Packagaing of Meats may Make Spoilage and Compromise
Public Health Safety
Deryck Damian Pattron
Vol
9.45-48
Microbiological Quality of UHT Molk Consumed in Turkey
K.K. Tekinsen, M. Elmali and Z. Ulukanli
Vol
9.37-44
Effect of Different Packaging Systems on Storage Life and Quality of
Tomato (Lycopersicon esculentum var. Rio Grande) during Different Ripening
Stages
S. Sammi and T. Masud
Vol
9.29-36
Effects of Lactic Acid on Quality of Buffalo Offals
P. Selvan, S.K. Mendiratta, K. Porteen, and K.N.
Bhilegaonkar
Vol
9.25-28
Critical Control Points on the Manufacturing Line of Otlu (Herby) Cheese
Bulent Ergonul
Vol
9.22-24
Physicochemical Analysis of Apple and Pear Mixed Fruit Jam Prepared
from Varieties Grwon in Azad Jammu and Kashir
I. Shakir, Y. Durrani, I. Hussainm, I. Mabood
Qazi and A. Zeb.
Vol
9.17-21
A Preventive Strategy for Possible Attacks Aimed at Crippling the Cyberspace
Controlling Food & Water Supplies in HACCP Programs
M. Sekheta, A. Sahtout, A. Airoud, M. Airoud,
F. Sekheta, N. Pantovic
Vol
9.14-16
Acrylamide in Fried, Baked or Roasted Foods May Increase Risk of Cancer
in Susceptible Individuals
Deryck Damian Pattron
Vol
9. 7-13
The Effects of Starter Culture on Chemical Composition, Microbiological
and Sensory Characteristics of Turkish Kasar Cheese during Ripening
Durmus Sert, Ahmet Ayar and Nihat Akin
Vol
9. 1-6
Biomarkers as a Tool for Validation of Herbs and Spices
S.C. Jain, E. Menghani, and R. Jain
(2006)
Vol
8. 66-72
Microorganisms Associated with Pearl Millet Cultivars at Various Malting
Stages
M.H. Badau
Vol
8. 61-65
Appraisal of Magnesium Levels in Pakistani Diet
P. Akhter, M.K. Rahman, D. Mohammad, and S.D.
Orfi
Vol
8. 56-60
Study of Antimicrobial Activity and Composition by GC/MS Spectrosceopic
Analysis of
the Essential Oil of THYMUS SERPHYLLUM
A.M. Ahmad, I. Khokhar, I. hmad, M.A. Kashmiri,
A. Adnan, and M. Ahmad
Vol
8. 49-55
Dose-dependent effects of Fenugreek composite in Diabetes with dislipidaemia
A. Mitra and D. Bhattacharya
Vol
8. 44-48
Inhibiting the Growth of Bacillus cereus in Raw Sprouts and Cooked Rice
using Red Clover Seeds
S. Pao, M.F. Khalid, and A. Kalantari
Vol
8. 39-43
The Microbiological Quality of Ice Used to Cool Drinks and Foods in
Ogbomoso Metropolis, Southwest, Nigeria
A. Lateef, J.K. Oloke, E.B.G. Kana, and E. Pacheco
Vol
8. 35-38
Human Bacteria in Street Vended Fruit Juices:
A Case Study of Visakhapatnam City, India
J.E. Lewis, P. Thompson, B. Rao, C. Kalavati,
and B. Rajanna
Vol
8. 30-34
Terrorist Threats to Food and Water Supplies and the Role of HACCP
Implementation as One of the Major Effective and Preventive Measures
M. Sekheta, A. Sahtout, F. Sekheta, N. Pantovic,
and A. Omari
Vol
8. 24-29
Development of Process for Preparation of Pure & Blended Kinnow
Wine
without Debittering Kinnow Mandarin Juice
K. Pratima, K. Vijay, D. Niranjan, and T.S. Mohan
Vol
8. 19-23
Aspergillus, Health Implication & Recommendations for Public Health
Food Safety
D.D. Pattron
Vol
8. 14-18
An Observational Study of The Awareness of Food Safety Practices in
Households in Trinidad
D.D. Pattron
Vol
8. 7-13
Antibacterial activity of oregano tea and a commercial oregano water
against Escherichia coli O157:H7, Listeria monocytogenes 4b, Staphylococcus
aureus and Yersinia enterocolitica 03.
M. Gulmez, N. Oral, A. Guven, L. Vatansever, and
E. Baz
Vol
8. 3-6
Safety and quality practices in closed-house poultry production in Thailand:
Lessons from
2004-avian influenza outbreak
S. Jullabutradee, M.N. Kyule, M. Baumann, K. Zessin
Vol
8. 1-2
The introduction of the Japanese Carpet Shell in coastal lagoon systems
of the Algarve (south Portugal):
a food safety concern
C. Campos, R.A. Cachola
(2005)
Vol
7. 29-33
Antioxidant Nutrients: Beneficial or Harmful
T.I. Mbata
Vol
7. 20-28
Poultry meat pathogens and its Control
T.I. Mbata
Vol
7. 15-19
Antibacterial Activity of Essential oil from Ocimum gratissimum on Listeria
monocytogenes.
T.I. Mbata and A. Saikia
Vol
7. 4-14
A Survey of Genetically Modified Foods Consumed, Health Implications
and Recommendations
for Public Health Food Safety in Trinidad
D.D. Patttron
Vol
7. 1-3
Public awareness and Perception to Bio/Food Terrorism in Trinidad, West
Indies
N. Badrie, K. Ashby-Mitchell,
S. Best, S. Bridglal, D. Mahajaj
______________________________________________
Vol
6. 31-34
"Bioavailable" Lead Concentration in Vegetable Plants Grown
in Soil from a reclaimed
Industry Site; Health Implications|
E.C. Anyanwu, K. Ijeoma, J.E. Ehiri, M.A. Saleh
Vol
6. 23-30
An observational study of Food Safety Levels of salt, fat and sugar
of soups consumed in Trinidad
D.D. Patttron
Vol
6. 17-22
Microorganisms in Kitchen Spnges
O. Erdogrul and F. Erbilir
Vol
6. 11-16
Willingness to Adopt HACCP: Goat Producers Survey Results
L. Nettles and J. O. Bukenya
Vol
6. 5-10
The HACCP Implementation and the Mental Illness of Food Handlers As
the 4th Eventual Hazard
M. Sekheta, A. Sahtout, N. Sekheta, M. Kapkovic
and N. Pantovic
Vol
6. 1-4.
A Preliminary Study of Kashar Cheese and Its Organoleptic Qualities
Matured in Bee Wax
A. Cetinkaya, L. Yaman, M. Elmali, and G. Karadagoglu
______________________________________________
Vol
5. 35-40
Longevity Studies of Escherichia coli on Apples from Tree
S.Y. Lee and D.H. Kang
Vol
5. 24-34.
Effect of Coating and Wrapping materials on the shelf life of apple
(Malus domestica cv.Borkh)
I. Hayat, T. Masud and H. Rathore
Vol
5. 21-23.
Prevalence of bacteria in the muscle of shrimp in processing plant
S.M. Alam, G. Mostafa, M. Bhuiyan
Vol
5. 13-20.
Assessment of the antimicrobial activity of lactic acid bacteria isolated
from Borde and Shamita,
traditional Ethiopian fermented beverages, on some food-borne pathogens
and effect of growth
medium on the inhibitory activity
G. Tadesse, E. Ephraim, M. Ashenafi
Vol
5, 9-12
Food Safety Standards and Market Assess: Developing countries scientists
get into
a new engagement with trade
Vol
5, 1-8
Improved Quality of Baked Products by Rice Bran Oil
____________________________________________
(2004)
Vol
4, 21-32
Microbial Safety of Pickled Fruits and Vegetables and Hurdle Technology
Vol
4, 7-20
Food Safety and International Trade: A Callenge of Developing Countries
- Review Paper
Vol
4, 1-6
Effect OF Moisture and Packaging on the Shelf Life of
Wheat Flour
_______________________________________________
Vol
3, 32-35
Irradiation as a method for Decontaminating Food
Vol
3, 25-31
An observational study of food safety practices by street vendors and
microbiological quality of street-purchased hamburger beef patties in
Trinidad, West Indies
Vol
3, 20-24
APPLICATION OF HACCP SYSTEM IN CATERING SECTOR IN TURKEY
Vol
3, 15-20
DEVELOPMENT OF MINERALS ENRICHED BROWN FLOUR BY UTILIZING WHEAT MILLING
BY-PRODUCTS
Vol
3, 8-14
Household consumer food safety study in Trinidad, West Indies
Vol
3, 4-7
The Microbiological Contamination of Traditionally Processed
Raw Goose Carcasses Marketed In Kars (Turkey)
Vol
3, 1-3
Microbiological Analysis Of Street vended Fresh Squeezed Carrot and
Kinnow- Mandarin Juices In Patiala City, India.
____________________________________________
(2003)
Vol
2, 13-15
The Occurence of Escherichia coli O157:H7 in the Ground Beef
and Chicken Drumsticks.
Vol
2, 11-12
Make a Food Safety Business Plan
Vol.
2, 9-10
Evaluation of HACCP Program in Plano, Texas Resulted in
New Approach to Guidelines and Inspections
Vol.
2, 6-8
Antimicrobial Activity of Bifidobacteria as Influenced by Spices
Vol.
2, 1-5
Effect of Different Antioxidants
and packaging materials on the storage stability of breakfast cereals
____________________________________________
Vol.
1, 8-10
Yeast Matitis in Cow
Vol.
1, 6-7
Biofilms
Vol.
1, 1-5
Effect of nisin on yogurt starter, and on growth and survival of
Listeria monocytogenes during fermentation and storage of yogurt