1- Boni I, Nurul H, Noryati I. Comparison of meat quality characteristics between young and spent quails. As J Food Ag-Ind. 2010; 3(05): 498-504.
2- Faitarone ABG, Pavan AC, Mori C, Batista LS, Oliveira RP, Garcia EA, et al. Economic traits and performance of Italian quails reared at different cage stocking densities. Braz J Poult Sci. 2005; 7(1): 19-22.
3- Genchev A, Mihaylova G, Ribarski S, Pavlov A, Kabakchiev M. Meat quality and composition in Japanese quails. Trakia J Sci. 2008; 6(4): 72-82.
4- Prabakaran R. Good practices in planning and management of integrated commercial poultry production in South Asia. Food and Agriculture Organization of the United Nations. 2003, P: 159.
5- Mnisi CM, Oyeagu CE, Akuru EA, Ruzvidzo O, Lewu FB. Sorghum, millet and cassava as alternative dietary energy sources for sustainable quail production – A review. Front Anim Sci. 2023; 4: 1066388.
6- Anang DM, Rusul G, Bakar J, Ling FH. Effects of lactic acid and lauricidin on the survival of Listeria monocytogenes, Salmonella enteritidis and Escherichia coli O157: H7 in chicken breast stored at 4’C. Food Control. 2007; 18(8): 961-969.
7- Henry YM, Natrajan N, Lauer WF. Detex for detection of Escherichia coli O157 in raw ground beef and raw ground poultry. J AOAC Int. 2001; 84(3): 752-760.
8- Lee GY, Jang HI, Hwang IG, Rhee MS. Prevalence and classification of pathogenic Escherichia coli isolated from fresh beef, poultry, and pork in Korea. Int J Food Microbiol. 2009, 134(3): 196-200.
9- Madigan MT, Martinko JM. Brock Biology of Microorganisms. 11th Edition. Pearson Publication. 2006; P: 432-445.
10- Eslamlo HF, Hami M, Athari SH, Haji Mohammadi B, Jazani NH. The evaluation of contamination rate with E. coli, Staphylococcus aureus, Listeria monocytogenesis and Salmonella sp. in handmade butters in Urmia city. Nur and Mid J. 2009; 7(3): 157-165. [In Persian]
11- Rokni N. Principles of Food Hygiene. 1st Edition. University of Tehran Press. 1993; P: 100-102. [In Persian]
12- Lawrie RA. Meat science. 4th Edition. Pergamon press. 1988; P: 112-113.
13- Omidbeygi M, Barzegar M, Hamidi Z, Naghdibadi H. Antifungal activity of thyme, summer savory and clove essential oils against aspergillus flavus in liquid medium and tomato paste. Food Control. 2007; 18(12): 1518- 1523.
14- Tajkarimi MM, Ibrahim SA, Cliver DO. Antimicrobial herb and spice compounds in food. Food Control. 2010; 21(9): 1199-1218.
15- Tiwari BK, Valdramidis VP, O’ Donnell CP, Muthukumarappan K, Bourke P, Cullen PJ. Application of natural antimicrobials for food preservation. J Agric Food Chem. 2009; 57(14): 5987-6000.
16- Roy BC, Hoshino M, Ueno H, Sasaki M, Goto M. Supercritical carbon dioxide extraction of the volatiles from the peel of Japanese citrus fruits. J Essent Oil Res. 2007; 19(1): 78-84.
17- Kekelidze NA, Lomidze EP, Janikashvili MI. Analysis of terpene variation in leaves and fruits of Citrus unshiu Marc. during ontogenesis. Flavour Fragr J. 1989; 4(1): 37-41.
18- Burt S. Essential oils: their antibacterial properties and potential application in foods. Int J Food Microbiol. 2004; 94(3): 223-53.
19- Rodrigues A, Sandstrom A, Ca T, Steinsland H, Jensen H, Aaby P. Protection from cholera by adding lime juice to food-results from community and laboratory studies in Guinea‐Bissau, West Africa. Trop Med Int Health. 2000; 5(6): 418-422.
20- Tassou CC, Koutsoumanis K, Nychas GJE. Inhibition of Salmonella enteritidis and Staphylococcus aureus in nutrient broth by mint essential oil. Food Res Int. 2000; 33(3-4): 273-280.
21- Chyun JC, Huang L. Ginger and its bioactive component inhibit enterotoxigenic Escherichia coli heat-labile enterotoxin-induced diarrhea in mice. J Agric Food Chem. 2007; 55(21): 8390-8397.
22- Ekwenye UN, Elegalam NN. Antibacterial activity of ginger (Zingiber officinale roscoe) and garlic (Allium sativum L.) extracts on Escherichia coli and Salmonella typhi. Int J Mol Med Adv Sci. 2005; 1(4): 411-416.
23- Nelson C, Regiland A. Antimicrobial properties of extracts of Allium cepa and Zingiber officinale (ginger) on Escherichia coli, Salmonella typhi and Bacillus subtilis. Int J Trop Med. 2007; 3(2): 1540-470.
24- Griffiths G, Trueman L, Crowther T, Thomas B, Smith B. Onions A global benefit to health. Phytother. Res. 2002; 16(7): 603-615.
25- Momeni L, Zamanzad B. The antibacterial properties of Allium cepa (onion) and Zingiber officinale (ginger) extracts on Staphylococcus aureus, Pseudomonas aeruginosa, Escherichia coli and Candida albicans isolated from vaginal specimens. Med Sci. 2010; 11(4): 81-87. [In Persian]
26- Arauz D, Juncioni L, Faustino JA, Mazzola GP, Vessoni Penna TC. Nisin biotechnological production and application: a review. Trends Food Sci Technol. 2009; 20(3-4): 146-154.
27- Chi-Zhang Y, Yam K, Chikindas MS. Effective control of Listeria monocytogenes by combination of nisin formulated and slowly released into a broth system. Int J Food Microbiol. 2004; 90(1): 15-22.
28- Smid EJ, Corris LGM. Natural antimicrobials for food preservation. In: Shafiurr rahman. Handbood of food preservation. Marcel Dekker. New York. 1999; 285-308.
29- Thomas LV, Wimpenny JT. Investigation of the effect of combined variation in temperature, pH and NaCl concentration on Nisin inhibition of Listeria monocytogenes and Staphylococcus aureus. Appl Environ Microbiol. 1996; 62(6): 2006-2012.
30- Kuwano K, Shimizu T, Nagatoshi K, Nou S, Sonomato K. Dual antibacterial mechanisms of nisin Z against gram-positive and gram-negative bacteria. Int J Antimicrob Agents. 2005; 26(5): 396-402.
31- Ross RP, Morgan S, Hill C. Preservation and fermentation: past, present and future. Int J Food Microbiol. 2002; 79(1-2): 3-16.
32- Periago PM, Moezelaar R. Combined effect of nisin and carvarcrol at different pH and temperature levels on the viability of different strains of Bacillus cereus. Int J Food Microbiol. 2001; 68(1-2): 141-148.
33- Ziuzina D, Patil S, Cullen PJ, Keener KM, Bourke P. Atmospheric cold plasma inactivation of Escherichia coli in liquid media inside a sealed package. J Appl Microbiol. 2013; 114(3): 778-787.
34- Gutierrez J, Rodríguez G, Barry-Ryan C, Bourke P. Efficacy of plant essential oils against foodborne pathogens and spoilage bacteria associated with ready-to-eat vegetables: Antimicrobial and sensory screening. J Food Prot. 2008; 71(9): 1846-1854.
35- Rajendram D, Ayenza R, Holder FM, Moran B, Long T, Shah HN. Long-term storage and safe retrieval of DNA from microorganisms for molecular analysis using FTA matrix cards. J Microbial Methods. 2006; 67(3): 582-592.
36- Fooks LJ, Gibson GR. In vitro investigations of the effect of probiotics and prebiotics on selected human intestinal pathogens. FEMS Microbiol Ecol. 2002; 39(1): 67-75.
37- Goderska K, Nowak J, Czarnecki Z. Comparison of growth of Lactobacillus acidophilus and Bifidobacterium bifidum species in media supplemented with selected saccharids including prebiotic. Acta Sci Pol, Technol Aliment. 2008; 7(2): 5-20.
38- Rada V, Nevoral J, Trojanova I, Tomankova E, Smehilova M, Killer J. Growth of infant faecal bifidobacteria and clostridia on prebiotic oligosaccharides in vitro conditions. Anaerobe. 2008; 14(4): 205- 208.
39- Nourbakhsh L, Mohamadi Sani A, Milani E, Mansouri E. Evaluation of the in vitro effect of β-fructan extracted from Salsify root on growth of B. bifidum and E. coli. Food Research Journal. 2014; 23(4): 445-456. [In Persian]
40- Gill AO, Holley RA. Interactive inhibition of meat spoilage and pathogenic bacteria by lysozyme, nisin and EDTA in the presence of nitrite and sodium chloride at 24 degrees C. Int J Food Microbiol. 2003; 80(3): 251-259.
41- Huang Y, Ye M, Chen H. Efficacy of washing with hydrogen peroxide followed by aerosolized antimicrobials as a novel sanitizing process to inactivate Escherichia coli O157:H7 on baby spinach. Int J Food Microbiol. 2012; 153(3): 306-313.
42- Cao Y, Gu W, Zhang J, Chu Y, Ye X, Hu Y, et al. Effects of chitosan, aqueous extract of ginger, onion and garlic on quality and shelf life of stewed-pork during refrigerated storage. Food Chem. 2013; 141(3): 1655-1660.
43- Pasha Zanussi MB, Reisi M, Mirkazemi Moghaddam S. Identification and Quantification of Compounds Present in Lemon Leaf Essential Oil Using GC-MS Spectrometry and Evaluation of Its Antibacterial and Antioxidant Activity. 5th National Conference on New Ideas in Agriculture; February 16, 2011; Azad University of Esfahan. 2011; P: 27-28. [In Persian]
44- Solomakos N, Govaris A, Koidis P, Botsoglou N. The antimicrobial effect of thyme essential oil, nisin and their combination against Escherichia coli O157: H7 in minced beef during refrigerated storage. Meat Sci. 2008; 80(2): 159-166.
45- AOAC (Association of Official Analytical Chemists). Official Methods Of Analysis of AOAC International. 16th ed. MD, Arlington; USA Association of Official Analytical Chemistry. 1995.
46- Basti AA, Misaghi A, Ghaibee S. Effect of Zataria multiflora Boiss. essential oil on probability of growth initiation of Bacillus cereus in brain heart infusion broth. J Med Plants. 2005; 4(16): 48-55. [In Persian]
47- Fisher K, Phillips CA. The effect of lemon, orange and bergamot essential oils and their components on the survival of Campylobacter jejuni, Escherichia coli O157, Listeria monocytogenes, Bacillus cereus and staphylococcus aureus in vitro and in food systems. J Appl Microbiol. 2006; 101(6): 1232-40.
48- Viuda-Martos M, Ruiz-Navajas Y, Fernandez-Lopez J, Perez-Alvarez J. Antibacterial activity of lemon (Citrus lemon), mandarin (Citrus reticulata), grapefruit (Citrus paradisi) and orange (Citrus sinensis) essential oils. J Food Saf. 2008; 28(4): 567-576.
49- Ramos FA, Takaishi Y, Shirotori M, Kawaguchi Y, Tsuchiya K, Shibata H, et al. Antibacterial and antioxidant activities of quercetin oxidation products from yellow onion (allium cepa) skin. J Agric Food Chem. 2006; 54(10): 3551-3557.
50- De Souza EL, Montenegro Stanford TL, De Oliveira Lima E, Trajano VN, Barbosa Filho JM. Antimicrobial effectiveness of spices: an approach for use in food conservation systems. Braz Arch Biol Technol. 2005; 48(4): 549-558.
51- Misaghi A, Akhondzade Basti A. Effects of Zataria multiflora Boiss essential oil and nisin on Bacillus cereus ATCC 11778. Food Control. 2007; 18(9): 1043-1049.
52- Koji Yamazaki K, Yamamoto T, and Kawai Y, Inoue N. Enhancement of antilisterial activity of essential oil constituents by nisin and diglycerol fatty acid ester. Food Microbiol. 2004, 21(3): 283-289.
53- Gallo LI, Pilosof AMR, Jagus RJ. Effective control of Listeria innocua by combination of nisin, Ph and low temperature in liquid cheese whey. Food Control. 2007; 18(9): 1086-1092.
54- Periago PM, Palop A, Fernandes PS. Combined effect of nisin, carvacrol and thymol on the viability of Bacillus cereus heat-treated vegetative cells. Food Sci Technol. 2001; 7(6): 487-492.
55- Abee T. Pore- forming Bacteriocins of Gram- positive bacteria and self- protection mechanisms of producer organisms. FEMS Microbiol Lett. 1995; 129(1): 1-10.
56- Singh B, Falahee MB, Adams MR. Synergistic inhibition of Listeria monocytogenes by nisin and garlic extract. Food Microbiol. 2001; 18(2): 133-139.
57- Boziaris IS, Nychas GJE. Effect of nisin on growth boundaries of Listeria monocytogenes Scott A, at various temperatures, pH and water activities. Food Microbiol. 2006; 23(8): 779-784.
58- Lis-Balchin M, Steyrl H, Krenn E. The comparative effect of novel Pelargonium essential oils and their corresponding hydrosols as antimicrobial agents in a model food system. Phytother Res. 2003; 17(1): 60-65.
59- Lv F, Liang H, Yuan Q, Li C. In vitro antimicrobial effects and mechanism of action of selected plant essential oil combinations against four food-related microorganisms. Food Res Int. 2011; 44(9): 3057-3064.
60- Razavi Rohani SM, Moradi M, and Mehdizadeh T. Antibacterial combined effects of nisin and onion essential oil under different concentration of NaCl and pH against Listeria monocytogenes in vitro. Food Hygiene. 2011; 1(3): 25-33. [In Persian]