Volume 3 Issue 2

Storage Stability of Garlic Fortified Chicken Bites

Kanza Aziz Awan, Masood Sadiq Butt, Iahtisham-Ul-Haq, Faiza Ashfaq and Hafiz Ansar Rasul Suleria
The tremendous demand of functional food, nutraceuticals and fortified products has urged the food scientists and technologist to come up with novel fortified foods having health promoting benefits, sensorial acceptability and better shelf life.

Read More

Disinfectant and Antimicrobial Susceptibility Profiles of Salmonella Strains from Feedlot Water-Sprinkled Cattle: Hides and Feces

Ross C. Beier, Todd R. Callaway, Kathleen Andrews, Toni L. Poole, Tawni L. Crippen, Robin C. Anderson and David J. Nisbet
The disinfectant and antimicrobial susceptibility profiles of 145 strains obtained from feedlot water-sprinkled cattle were determined. A low prevalence of antimicrobial resistance (AMR) was observed, resistance was primarily observed to streptomycin (29.7%) and sulfamethoxazole (8.3%).

Read More

Microbiological Quality of Industrial and Artisanal Pasta from Italian Market

Vittoria Ricci, Francesca Barone and Letizia Petrella
The aim of this study was to evaluate the microbiological quality of fresh and dried pasta products, both industrial and handicraft. A total of 85 different samples (5 aliquots per sample) were collected from retail market. Parameters investigated were enumeration of total count of aerobic mesophilic bacteria at 30 °C, coliform bacteria, β-glucuronidase-positive Escherichia coli, presumptive Bacillus cereus, coagulase-positive Staphylococci, Moulds, Listeria monocytogenes and the detection of spp.

Read More