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Abstract
The author would like to express sincere thanks to Dr. Mohamed Sheleih,
the former professor of food hygiene and control, Dr. Emam Abdel-Hakiem
Associate professor of food hygiene and Dr. J ames Martin Barbaree
(professor of microbiology, Department of Botany and microbiology,
Auburn University, USA) for their patience and guidance with this research
project. The author would like also to thank Dr. Sharon Massingale, and Dr.
Conner for their help and support during the course of this investigation