Microbial contamination in cooked rice‐based foods poses a global concern due to rice's
widespread consumption. This review aims to consolidate information on harmful …

The consumption of ready‐to‐eat (RTE) foods contaminated with coagulase‐positive
staphylococci (CoPS) and especially Staphylococcus aureus puts consumers at a potential …

The ongoing technological development has caused some obvious lifestyle changes,
including people opting for ready-to-eat (RTE) foods to save time. RTE foods are a group of …

Background The consumption of ready-to-eat (RTE) foods contaminated with coagulase-
positive staphylococci (CoPS) and especially Staphylococcus aureus puts consumers at …

Microwave technology is postulated to cook rice with better quality advantages. The use of
steam-vented packages with one-way valve for cooking using microwaves is however yet to …

Te consumption of rea y• to• eat (RTE) foo s contaminate with coagulase• positive
staphylococci (CoPS) an especially Staphylococcus aureus puts consumers at a potential …

This study focused on examination of rice served in university of Maiduguri restaurants for
microorganisms. Three different rice samples which include fried rice, jollof rice and white …