The consumption of food contaminated with microbial populations remains a key route of
foodborne infection in develo** countries and creates a serious public health burden. This …

Aspergillus species and aflatoxins production are more prevalent during times of high heat
and drought. In South Africa, there is frequent occurrence of drought as a result of climate …

The invasion of food by toxigenic fungi is a threat to public health. This study aimed at
enumerating the microbial profile, detection of aflatoxin producing genes and quantification …

This study aimed to examine fungi diversity in dried beef meat sold in Ekiti State,
characterize the isolated fungi, and determine the aflatoxin-producing ability of the …

The rich nutrient composition of meat and its sufficient water activity supports the growth of
both spoilage and pathogenic bacteria. The microbial quality of 150 raw meat samples (50 …

Dried fish highly contributes to the demand for nutritional protein in our daily diet. In recent
years, dried fish has become more popular in informal markets, which have increased …

Schools' Food Service Establishments (FSEs) have been incriminated in numerous
foodborne diseases outbreaks globally and have been linked to the environment and food …

The susceptibility patterns of anaerobic bacteria have become increasingly unpredictable
challenging the concept of reliable anaerobic therapy and empirical treatment. Resistance to …

The aim of the present study was to observe the in-vitro antimicrobial susceptibility of 46
isolates of Clostridium perfringens from raw meat of buffen, chevon, chicken and fish. The …

The susceptibility patterns of anaerobic bacteria have become increasingly unpredictable
challenging the concept of reliable anaerobic therapy and empirical treatment. Resistance to …