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Volume 6 issue (2)
Published:
2021-06-23
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
PDF
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
PDF
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
PDF
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
PDF
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
PDF
Exposure to acetaldehyde through food; a carcinogenic agent
Parisa Sadighara, Afsaneh Mohajer, Ebrahim Molaee-Aghaee, Mohammad Reza Zirak
PDF
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