Poultry products have quickly become one of the most consumed sources of protein in the world. However, poultry farmers face enormous economic losses caused by the emergence of multi-resistant bacteria. In addition, the consumption of eggs and poultry meat also causes several inf...
Open access
Research Article10.9734/mrji/2023/v33i71394
Aim: This study was designed to investigate the antimicrobial resistance profile of Salmonella Typhimurium isolated from commercial poultry and handlers in Nasarawa State, Nigeria. Study Design: Investigative. Place and Duration of Study: Microbiology Laboratory, Nasarawa State U...
Open access
Research Article10.9734/mrji/2019/v28i430136
Tofazzal Md. Rakib, Md. Shafiqul Islam, Md. Nur-E-Azam, Shariful Islam, Abdullah Al Faruq, Tridip Das, Lipi Akter, Mohammad Mahmudul Hassan & Mohammad Alamgir Hossain·Microbiology Research Journal International·2018
A cross-sectional study was conducted to investigate the prevalence and antimicrobial resistance pattern in Salmonella from 108 rectal swab of stray dogs of 9 randomly selected areas of Chittagong Metropolitan Area. Rectal swabs were collected for isolating Salmonella enterica se...
Open access
Research Article10.9734/MRJI/2018/43939
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