Effect of Microencapsulated Allyl-Isothiocyanate on Survival of Salmonella Enteritidis and Enterotoxin Production in Ready to Eat Chicken Nuggets

F oodborne diseases and poisoning are the widespread and great public health concerns of the modern world.Both developed and developing countries are largely affected by foodborne infections.Foodborne diseases not only affect people's health and well-being but also have an economic impact on individuals and the countries (Abd-Elghany et al., 2015).Salmonella food poisoning is one of the major causes of bacterial enteritis in many countries.At least every year 1 in 10 people fall ill and 33 million of healthy life years are lost.Of the Salmonella serotypes, S. Typhimurium and S. Enteritidis are the most important agents of foodborne Salmonellosis in humans.It was estimated that approximately 75% of human salmonellosis cases were due to contaminated food products, such as beef, pork, poultry, and eggs (WHO, 2018).chicken meat products are winning popularity because they represent quick easily prepared meat meals and solve