Volume 6 issue (2)

Articles

• The effect of food processing on the amount of trace elements and their bioavailability: a review

  Maral Neyestani, Parisa Shavali Gilani, Mohadeseh Fesahat, Ebrahim Molaee-Aghaee, Nabi Shariatifar

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• Prevalence of antibiotic resistant pathogenic E. coli from animals, retail and humans diagnosed with Gastroenteritisv

  Adriana M. Morales Gomez, Elizabeth Aguilera Nunez, Patrick McDonough, Yung-Fu Chang, Hussni O. Mohammed

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• Evaluation of natural and synthetic dyes in saffron barbecued chicken collected from meat shops and restaurants in Babol using thin-layer chromatography

  Atiyeh Bolbol Amir, Razieh Partovi, Ebrahim Javan Amoli, Fahimeh Tooryan

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• The occurrence of multidrug-resistant Salmonella nagoya and other serovars in healthy commercial layers in Ilorin, Nigeria

  Ahmad I. Al-Mustapha, Raufu A. Ibrahim, Yemisi O. Adesiji, Annamari Heikinheimo , Victoria O. Adetunji

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• Knowledge, attitudes and practice of food services staff on food hygiene at Tabriz University of Medical Sciences, Iran

  Nasim Zolfaghari Firouzsalari, Arezou Khezerlou, Hajar Zolfaghari, Najmeh Shahmahdi, Mahmood Alizadeh-Sani, Zahra Mahmoodi

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• Exposure to acetaldehyde through food; a carcinogenic agent

  Parisa Sadighara, Afsaneh Mohajer, Ebrahim Molaee-Aghaee, Mohammad Reza Zirak

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