Volume (5) issue (3)

Articles

• Hygienic and safety requisites for consumption a safe food during the pandemic of the Covid-19 disease

  Gholamreza Jahed Khaniki, Ali Salehi

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• Biosafety assessment of Fig (Ficus carica) leaves, an alternative preservative agent

  Olufemi Emmanuel Bankefa, Ruth Adefolakemi Gabriel-Ajobiewe, Olubunmi Evelyn Ajayi, Simbiat Olufunke Ayilara-Akande, Seye Julius Oladeji, Gbenga Victor Kayejo

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• Sub-acute oral toxicity evaluation of aqueous extract of bamboo shoots (Dendrocalamus hamiltonii) in Balb/c mice

  Harjit Kaur Bajwa, Oinam Santosh, Ashwani Koul, Madho Singh Bisht, Chongtham Nirmala

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• Food-borne outbreak of Listeria monocytogenes in school students in Seoul, Korea

  Sung-Hee Han, Sang-Hun Park, Sung-Sun Choi, Young-Hee Jin, Hee-Soon Kim, Jin-Seok Kim, Joo-Hyun Park, JinKyung Ryu, Min-Ji Kang, Su-Jin Jeon, Chae-Kyu Hong, So-Yun Park, Ah-Ryung Oh, Yun-Jung Kim, So-Hyun Park, JibHo Lee, Young-Hee Oh

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• Knowledge of farmers in antibiotic usage and investigation of antibiotic residues in meats in Sunyani Municipality, Ghana

  Richard Akansale, Frederick Adzitey, Gabriel Ayum Teye

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• Identification of pathogenic bacteria from food handling surfaces (tabletops) from different areas with demonstration of their drug resistance properties

  Anik Paul, Md. Mahmud Rahma, Tasnia Ahmed

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• A survey on the occurrence of aflatoxin M1 in raw milk samples in Bafq and Bahabad, Iran

  Vahid safavizadeh, Mozhgan Mojkar

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• Antioxidant properties of traditional sour cherry juice in light and dark conditions at ambient temperature

  Mohadeseh Pirhadi, Parisa Sadighara, Afsaneh Mohajer, Gholamreza Jahed Khaniki

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