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September 29, 2024Notulae Scientia BiologicaeOpen Access

Effect of natural plant-derived agents on the survival of the pathogenic bacteria Salmonella spp., Listeria monocytogenes in marinated chicken liver meat

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Authors

SHSara HARRABIUniversity of SharjahTOTareq M. OsailiUniversity of BahrainLKLayal KaramQatar University

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Cite This Study

HARRABI et al. (2024) studied this question.

synapsesocial.com/papers/68e5717ab6db643587511d83https://doi.org/10.55779/nsb16312084
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Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1The Effect of Marinade Containing Lactic Acid Bacteria on the Microbial Quality and Shelf Life of Chicken Wings2026
  2. 2Role of marination, natural antimicrobial compounds, and packaging on microbiota during storage of chicken tawook2024 · 6 citations
  3. 3Effect of the chives, pomegranate, and lime juices on the meat quality and microbial reduction of chicken breast inoculated with Salmonella Enteritidis2026
  4. 4Evaluation of the performance of a three-strains lactic acid bacteria cocktail for the control of Listeria monocytogenes on marinated lean pork2024 · 3 citations
  5. 5Thermal inactivation kinetics of Salmonella and Campylobacter in chicken livers2024 · 8 citations