Surfactants are surface-active compounds widely applied in domestic and industrial
cleansers, disinfection products, and personal care products. The residual surfactants and …

ABSTRACT Hydrogen peroxide (H2O2) is a powerful oxidizing agent and causes cellular
oxidative damage in microbial cells. Due to its potential oxidative activity, H2O2 provides …

Neutral electrolyzed water (NEW) was tested as a disinfectant against Listeria
monocytogenes on the surface of table eggs. Eggs were collected from a single Bovans …

Abstract Hydrogen peroxide (H 2 O 2) is a well-known agent with a broad-spectrum
antimicrobial activity against pathogenic bacteria, fungi, and viruses. It is a colorless liquid …

Microbiological purity of raw materials and finished products is one of the most important
factors of food safety. The acceptable level of microbiological contamination is provided by a …

The study was conducted on 198 table eggs that were collected from markets, manual and
automatic farms in EL-Fayoum governorate, to assess the existence of foodborne pathogens …

The majority of food infections caused by consumption of egg and egg products are caused
by Salmonella enterica subspecies enterica serovar Enteritidis. In this study, the inhibitory …

Many current studies on rapid detection of pathogenic bacteria in foods have focused on the
construction of detection methods, neglecting pretreatment. It is also a key step to efficiently …

Background: Salmonella Typhimurium and Listeria monocytogenes are among the most
important foodborne pathogens, and new methods to remove them from surfaces are useful …

Chicken is a highly perishable food that will deteriorates within 4-10 days even when it is
refrigerated [1]. Fresh meat products are usually marketed at refrigerated temperature (2-5 …