Articles

• Food safety requirements for the COVID-19 pandemic in bakery manufacturing: a review

  Sibel Özçakmak, Ebrahim Molaee-Aghaee

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• Prevalence of Listeria monocytogenes in traditional cheeses obtained from food sale centers of Tehran, Iran

  Mahsa Dehnavi, Afshin Akhodzadeh Basti, Ali Khanjari, Elaheh Rezaei

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• Quantitative microbial risk assessment for Escherichia coli O157:H7 in Mutton in Qatar: an example of application of One Health approach

  Hussni O. Mohammed, Kenlyn Peter, Ahmed Salem, Sanjay Doiphode, Ali Sultan

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• Evaluation of the antagonistic effect of some species of lactic acid bacteria isolated from fermented food against toxigenic Aspergillus flavus

  Yemisi Adefunke Jeff-Agboola, Bartholomew Saanu Adeleke, Oluwabunmi Folorunso Ayomide

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• A study on the abundance of infection with Sarcocystis in goats slaughtered in the Tabriz slaughterhouse

  Hadi Valizadeh, Alireza Ebrahimi

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• Detection of Coxiella burnetii in raw milk samples collected from dairy farms in Mazandaran province, north of Iran

  Hamidreza Kazemeini, Razieh Partovi, Ahmad Nazaktabar, Hojjatollah Shokri

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