USE OF BACTERIOPHAGES FOR FOOD PROTECTION FROM MICROBIOLOGICAL SPOILAGE

Authors

  • Elhedmi Abdulkhaleg Higher Institute of Medical Professions. Al-Qarah Poli
  • Samira Guma Jrad faculty of Physical Education and Sports Sciences, Tripoli University

Keywords:

foods, microbiological spoilage, bacterial, Pseudomonas, bacteriophages

Abstract

The article has been studied the ability of bacteriophages, specific to bacteria of the genus Pseudomonas to prevent microbiological spoilage of protein-containing food products not subjected to heat treatment (beef, poultry and fish). It is shown that bacteria protects these products from microbiological damage under the influence of host bacteria

Downloads

Download data is not yet available.

Downloads

Published

2022-09-23

How to Cite

Abdulkhaleg, E. ., & Jrad, S. G. . (2022). USE OF BACTERIOPHAGES FOR FOOD PROTECTION FROM MICROBIOLOGICAL SPOILAGE. Alostath, 19(19). Retrieved from https://www.uotpa.org.ly/alostath/index.php/alostath/article/view/258

Issue

No. 19 (2020): Alostath

Section

Research