- Angelillo, I.F., Viggiani, N., Rizzo, L., & Bianco, A. (2000). Food handlers and foodborne diseases: knowledge, attitudes, and reported behavior in Italy. Journal of Food Protection, 63(3), 381-385. https://doi.org/10.4315/0362-028X-63.3.381
- Barakat, R.K., Griffiths, M.W., & Harris, L.J. (2000). Isolation and characterization of Carnobacterium, Lactococcus, and Enterococcus from cooked, modified atmosphere packaged, refrigerated, poultry meat. International Journal of Food Microbiology, 62(1–2), 83-94. https://doi.org/10.1016/S0168-1605(00)00381-0
- Brannan, R. (2008). Effect of grape seed extract on physicochemical properties of ground, salted, chicken thigh meat during refrigerated storage at different relative humidity levels. Journal of Food Science, 73(1), C36-C40. https://doi.org/10.1111/j.1750-3841.2007.00588.x
- Farhangfar, A., Tajik, H., Razavi Rohani, S.M., Moradi, M., & Aliakbarlu, J. (2011). Combined influence of the clove essential oil and grape seed extract on the spoilage related bacteria of Buffalo Patties during the storage at 8 0 Journal of Food Research, 21(1), 105-116.
- Firouzi, R., Shekarforoush, S.S., & Malekzadeh, M. (2011). Effect of essential oils of oregano and nutmeg on growth and survival of Staphylococcus aureus in barbecued chicken. Journal of Food Science and Technology, 32(2), 35-41.
- Gould, G.W. (1996). Methods for preservation and extension of shelf life. International Journal of Food Microbiology, 33(1), 51-64. https://doi.org/10.1016/0168-1605(96)01133-6
- Hair Jr, J.F., Howard, M.C., & Nitzl, C. (2020). Assessing measurement model quality in PLS-SEM using confirmatory composite analysis. Journal of Business Research, 109, 101-110. https://doi.org/https://doi.org/10.1016/j.jbusres.2019.11.069
- Hassanzadeh, P., Tajik, H., Razavi Rohani, M., Ehsani, A., Aliakbarlu, J., & Moradi, M. (2011). Effects of gamma irradiation and chitosan edible coating on the bacterial, chemical and sensory properties of chicken meat. Journal of Food Research, 21(3), 355-369.
- (2015). Microbiology of the food chain —Horizontal method for the enumeration of microorganisms — Part 2 :Colony count at 30 °C by the surface plating technique. Iranian National Standardization Organization 5272-2.
- (2018a). Microbiology of the food chain- Preparation of test samples, initial suspension and decimal dilutions for microbiological examinationPart2: Specific rules for the preparation of meat and meat products. Iranian National Standardization Organization 8923-2.
- (2018b). Microbiology of the food chain -Preparation of test samples, initial suspension and decimal dilutions for microbiological examination Part 1:General rules for the preparation of the initial suspension and decimal dilutions. Iranian National Standardization Organization 8923-1.
- (2020). Animal feeding stuffs — Sampling. Iranian National Standardization Organization, 7570.
- (2021). Microbiology of food and animal feeding stuffs -Detection and enumeration of presumptive Escherichia coli -Most probable number technique. Institute of Standards and Industrial Research of Iran, 2946.
- Iran Food and Drug Administration. (2013). Minimum technical and hygienic criteria of units producing ready-to-eat and semi-ready-to-eat foods. The Official Webpage for the IFDA - Ministry of Health and Medical Education.
- (2007a). Animal feeding stuffs – Determination of total volatile nitrogen content – Test method Institute of Standards and Industrial Research of Iran, 9626.
- (2007b). Meat and meat products – Measurment of pH – Reference test method Institute of Standards and Industrial Research of Iran, 1028.
- (2022). Microbiology of food and animal feeding stuffs-Horizontal method for the enumeration of positive Staphylococci –coagulase (Staphylococcus aureus and other species )- Part 3 :Detection and MPN technique for low numbers. Institute of Standards and Industrial Research of Iran, 6806-3.
- Jahanbin, K., Emam Jomeh, Z., & Hamedi, M. (2008). An Investigation of the Colour Change in Canned Chicken Kebab During Storage Period and under Accelerated Conditions Iranian Journal of Biosystems Engineering, 39(1), 103-108.
- Mahdavi-Roshan, M., Gheibi, S., & Pourfarzad, A. (2022). Effect of propolis extract as a natural preservative on quality and shelf life of marinated chicken breast (chicken Kebab). Lwt, 155, 112942. https://doi.org/10.1016/j.lwt.2021.112942
- Niknam, E., & Javanmard, M. (2015). Determination of spoilage and shelf life of meat in the refrigerator using color reagents. Journal of new Food Science and Technologies, 2(6), 3-14. http://jift.irost.ir/pdf_90_3238897b4b5525cfe6b2009d91363d03.html
- Oktyabrskii, O., & Smirnova, G. (2012). Redox potential changes in bacterial cultures under stress conditions. Microbiology, 81(2), 131-142. https://doi.org/10.1134/S0026261712020099
- Parsaei Mehr, M., Misaghi, A., Akhondzadeh, A., Zahraei Salehi, T., Modaresi, M.H., Gandomi, H., Firuzbakht, F., Karkudi, S., & Assadollah Nezhad, R. (2011). Effect of Lactobacillus casei and Lactobacillus acidophilus on growth and enterotoxin production of Staphylococcus Aureus. Iranian Journal of Food Science and Technology, 8(28), 91-97.
- Payandan, E., Sayyed-Alangi, S.Z., Shamloofar, M., & Koohsari, H. (2017). Study of chemical composition and efficacy of different extracts of Iranian propolis on the microbiological and sensory parameters of minced Cyprinus carpio meat at 4° C storage. Journal of Aquatic Food Product Technology, 26(5), 593-603.
- PourJafar, S., Moshak, Z., & Mirzaee, M. (2020). The survey of microbial properties in commercial ready-to-eat foods at manufactures and hypermarkets in Alborz province. Journal Food Microbiology, 1, 73-87.
- Qaziyani, S. D., Pourfarzad, A., Gheibi, S., & Nasiraie, L.R. (2019). Effect of encapsulation and wall material on the probiotic survival and physicochemical properties of synbiotic chewing gum: Study with univariate and multivariate analyses. Heliyon, 5(7), e02144. https://doi.org/10.1016/j.heliyon.2019.e02144
- Sikorski, Z.E., & Kołodziejska, I. (1986). The composition and properties of squid meat. Food Chemistry, 20(3), 213-224. https://doi.org/10.1016/0308-8146(86)90174-3
- Soghomonyan, D., Akopyan, K., & Trchounian, A. (2011). pH and oxidation-reduction potential change of environment during growth of lactic acid bacteria: effects of oxidizers and reducers. Applied Biochemistry and Microbiology, 47(1), 27-31. https://doi.org/10.1134/S0003683811010157
- Soriano, J., & Rico, H. (2004). The Study of food borne pathogens in foods from nineteen university restaurants in valencia (Spain). Journal of Food Protection, 64(4), 551-553.
- Tavakoli, H.R., Jodaei, A.A., Imani Fouladi, A.A., Sarshar, M., Rafati, H., & Asadi Bagh Asiab, B. (2013). Common Types Of Staphylococcus Aureus Enterotoxin In Meaty Foods. Iranian Journal of Infections Diseases and Tropical Medicine, 17(59), 9-15.
- Vazgecer, B., Ulu, H., & Oztan, A. (2004). Microbiological and chemical qualities of chicken döner kebab retailed on the Turkish restaurants. Food Control, 15(4), 261-264. https://doi.org/10.1016/S0956-7135(03)00065-3
|
