Contemporary aspects in control over resistant to antibiotics microbial contaminants of food, taking into account peculiarities of related health risk assessment. Part 1 by S.А. Sheveleva, Yu.V. Smotrina, I.B. Bykova

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MEANS FOR INHIBITION OF PRODUCTION OF STAPHYLOCOCCUS ENTEROTOXINS AND THEIR ELIMINATION FROM BIOLOGICAL SUBSTRATES by F. S. Fluer, A. V. Kudryavtseva, S. I. Titarev, I. B. Bykova

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Substantiation of ways to reduce contamination by bacteria of the genus Cronobacter of dry specialized products for baby food during their production by А.S. Polyanina, I.B. Bykova, Е.S. Simonenko, N.R. Efimochkina, S.А. Sheveleva

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Study of tolerance of enterobacteria to chlorine-based biocides in experimental models using chromogenic indicator tests by N.R. Efimochkina, I.B. Bykova, Yu.V. Korotkevich, Yu.M. Markova, L.P. Minaeva, S.A. Sheveleva

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Assessing sensitivity of campylobacter jejuni to anti-microbe effects to reduce risks of food prodycts contamination with campylobacteriosis agents by N.R. Efimochkina, V.V. Stetsenko, Yu.M. Markova, L.P. Minaeva, I.B. Bykova, T.V. Pichugina, S.A. Sheveleva

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