Bacteriological quality and public health risk of ready-to-eat foods in developing countries: systematic review and meta analysis
DA Mengistu, DD Belami, AA Tefera… - Microbiology …, 2022 - journals.sagepub.com
Background: Ready-to-eat foods are foods that are consumed at the point of sale or later,
without any further processing or treatment. Foodborne diseases are on the rise worldwide …
without any further processing or treatment. Foodborne diseases are on the rise worldwide …
Formulation and characterization of lentil milk–based soft cheese analogs: Insights on physicochemical and textural properties
Lentil milk–based soft cheese (LBC) is one of the emerging partial substitutes for animal milk‐
based cheese. With time, more people want to reduce their meat and dairy intake for ethical …
based cheese. With time, more people want to reduce their meat and dairy intake for ethical …
Assessment of the antimicrobial effects of some spices on potential food borne pathogens isolated from deteriorated soy-bean cake
JD Zumunta, A Bukar, AI Aminu - Bayero Journal of Pure and Applied …, 2022 - ajol.info
The growth of potential pathogenic microorganisms in ready to eat foods like soy-bean cake
has been reported to shorten its shelf-life and cause food borne illnesses. Four commonly …
has been reported to shorten its shelf-life and cause food borne illnesses. Four commonly …
[PDF][PDF] Microbiological quality of ready–to-eat soya bean curd () sold in Wudil town, Awara Kano-Nigeria
Objective: This research was carried out to determined microbial counts and microbial
profile of Soya beans curd () Awara sold in the study area. total of fifty (50) samples of were …
profile of Soya beans curd () Awara sold in the study area. total of fifty (50) samples of were …