Fishes are highly perishable, and prone to vast variations in quality due to differences in species, feeding habits as well as the environmental and preservation factors. This study Compared the bacteriological quality of Frozen and Salt Water Tilapia Fishes (Oreochromos niloticu...
Open access
Research Article10.9734/ijpr/2021/v6i130152
Increase in microbial population especially Salmonella species in food due to improper handling, storage and exposure to contaminants can raise public health concerns when consumed without adequate processing. This study evaluates the prevalence and antibiogram of Salmonella spec...
Open access
Research Article10.9734/ejnfs/2020/v12i1230336
Fish are generally regarded as safe, nutritious and beneficial but aquaculture products have sometimes been associated with certain food safety issues. Consumption of fish may also cause diseases due to infection or intoxication, Hence, the aim of this study is to characterize us...
Open access
Research Article10.9734/ijpr/2021/v6i330165
Land snails are ubiquitous creatures found on farms, forests and domesticated in homes. Bacteriological studies indicate that various potentially pathogenic bacteria inhabit different organs and tissues including the haemolymph of the African giant snail, the presence of pathogen...
Open access
Research Article10.9734/jamb/2021/v21i330335