D. N. N. Madushanka, T. S. P. Jayaweera, J. M. C. S. Jayasinghe, D. G. Yasawathie & H. A. D. Ruwandeepika·Asian Food Science Journal·2018
Aims: The study was carried out to investigate the effect of natural compounds and organic acids on Salmonella typhimurium in broiler chicken meat. Study Design: This is a laboratory-controlled experimental design. Place and Duration of Study: Department of Livestock Production,...
Open access
Research Article10.9734/AFSJ/2018/41802
Background: Biofilms are structured bacterial communities that enhance microbial survival and significantly contribute to persistent, antibiotic-resistant infections in clinical settings. Aims: This study aimed at investigating the interaction between Salmonella spp. and Bacillus...
Open access
Research Article10.9734/jamb/2026/v26i51112
S. U. Pathiranage, D. N. N. Madushanka, K. V. D. M. Hasintha, H. C. Nadishani, G. C. P. Fernando, T. S. P. Jayaweera & H. A. D. Ruwandeepika·Journal of Advances in Microbiology·2021
Aims: Investigate the interaction of Salmonella spp. with E. coli and Proteus spp. in biofilm formation as mono and dual-species at different time durations Experimental Design: Salmonella, Proteus, and E. coli were isolated from Broiler chicken meat, and the biofilm-forming abil...
Open access
Research Article10.9734/jamb/2021/v21i1230411
T. S. P. Jayaweera, J. M. C. S. Jayasinghe, D. N. N. Madushanka, D. G. Yasawathie & H. A. D. Ruwandeepika·Asian Food Science Journal·2018
Aims: Nitrite is used as the main curing agent in the process of sausage production, but Nitrite has limited usage in food processing due to its, carcinogenic effect. Thus, much attention has been given to find alternative compounds to replace the Nitrite over the past decades. N...
Open access
Research Article10.9734/AFSJ/2018/41374