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International Journal of Food Properties Volume 25, 2022 - Issue 1
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Original Article

Heat resistance of Staphylococcus aureus, Salmonella sp., and Escherichia coli isolated from frequently consumed foods in the Lebanese market

Hussein Hassana Nutrition Program, Department of Natural Sciences, Lebanese American University, Beirut, Lebanon
,
Christelle F. Iskandarb Department of Nutrition and Food Sciences, American University of Beirut, Beirut, Lebanon
,
Reem Hamzehb Department of Nutrition and Food Sciences, American University of Beirut, Beirut, Lebanon
,
Nathalie J. Malekb Department of Nutrition and Food Sciences, American University of Beirut, Beirut, Lebanon
,
Andre El Khouryc Centre d’Analyses Et de Recherche (CAR), Unité de Recherche Technologies Et Valorisation agro-Alimentaire (UR-TVA), Faculty of Sciences, Saint-Joseph University of Beirut, Campus of Sciences and Technologies, Mar Roukos, LebanonORCID Iconhttps://orcid.org/0000-0003-1687-1989
ORCID Icon &
Mohamad G. Abiadb Department of Nutrition and Food Sciences, American University of Beirut, Beirut, LebanonCorrespondence[email protected]
Pages 2435-2444 | Received 12 Jul 2022, Accepted 29 Oct 2022, Published online: 07 Nov 2022

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