0.05) between the samples. On the other hand, 7.7% (2/26) and 23.07% (6/26) of the Olivier salad samples were contaminated with Salmonella and Escherichia coli, respectively, while all the samples were negative for Staphylococcus aureus contamination. Conclusion: Salmonella and Staphylococcus aureus are of particular importance in food contamination. Lack of hygiene during production, contamination of raw materials, and elevated storage temperature are among the key influential factors in the increased contamination of food products. Therefore, the control and monitoring of the food chain must be prioritized.]]>
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L. monocytogenes (1.76-5.32 mm and -0.65 - -3.34) > S. typhimurium (2.13-4.33 mm and -0.34 - -2.79) > E. coli O157:H7 (1.88-3.86 mm and -0.18 - -2.62). The best antimicrobial property against aforementioned bacterial pathogens was found for film supplemented with L. acidophilus + L. reuteri + B. bifidum. Conclusion: It can be concluded that incorporation of some probiotic strains into edible films resulted in excellent antimicrobial property against S. aureus, L. monocytogenes, S. typhimurium and E. coli O157:H7 and probably solve safety related issue in food industry.]]>
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