The experiment was carried out to identify bacteria pathogens that causes fish spoilage and consequently reduces their shelf-life in the environment and invariably found out basis for controlling and preventing their activity. Thirty fish samples comprising of fifteen Titus (Scom...
Open access
Research Article10.9734/BJAST/2017/32281
Food borne illness prevention system will depend on the extent of food safety control in place through food production, processing, distribution, keeping food at safe temperature and using safe water and raw materials. These stages of production are some of the important points d...
Open access
Research Article10.9734/ejnfs/2021/v13i330387
Fizzy drinks are non-alcoholic beverages typically containing water, sweetener, carbon dioxide, acidulates, flavourings, colourings, chemical preservatives, antioxidants, and/or foaming agents. They are usually characterized by a high C/N ratio and low pH, which allows the growth...
Open access
Research Article10.9734/jabb/2022/v25i130259