D. Sylvain Dabadé

Quantitative Risk Assessment for Salmonella in Lettuce (Lactuca sativa) Consumed in Benin, West Africa

D. Sylvain Dabadé, Vioutou E. C. Coffi & Paulin Azokpota · Microbiology Research Journal International · 2022

The present study aims at quantitatively assessing the risk associated with Salmonella in lettuce (Lactuca sativa) consumed in Benin (West Africa). To that end, a survey was conducted involving 550 respondents to determine the conditions under which the product is handled along t...

Open access Research Article 10.9734/mrji/2022/v32i91341

Effects of Oyster Shell Powder on the Microbial and Physicochemical Quality of Afitin, a Traditional Fermented Condiment

O. A. Bassitou Koumassa, Mathias Hounsou, Romaric Ouétchéhou, E. S. Mélissa Akpovi, A. A. Lilans Zannou & D. Sylvain Dabadé · Asian Food Science Journal · 2023

Aims: Afitin is a perishable condiment due to its high water content. Various preservatives are used to extend its shelf life, and among them, salt (NaCl) has generated controversy due to potential health risks associated to exposure to elevated concentrations of salt. The presen...

Open access Research Article 10.9734/afsj/2023/v22i12686