John Wangoh

Microbial Quality and Safety of Traditional Fermented Camel Milk Product Suusac Sampled from Different Regions in North Eastern, Kenya

Isaac M. Maitha, Dasel W. M. Kaindi, John Wangoh & Samuel Mbugua · Asian Food Science Journal · 2019

Aim: The study was carried out to assess the microbial quality and safety of fermented camel milk product (Suusac) from North Eastern Kenya. Methodology: Twenty-eight samples (n=28) of Suusac from different areas of the region sold in informal markets at Eastleigh in Nairobi were...

Open access Research Article 10.9734/afsj/2019/v8i229986

Phenotypic and Genotypic Antibiotic Resistance Patterns of Staphylococcus aureus From Raw and Spontaneously Fermented Camel Milk

Patrick Murigu Kamau Njage, Stefania Dolci, Christoph Jans, John Wangoh, Christophe Lacroix & Leo Meile · European Journal of Nutrition & Food Safety · 2013

Aims: To pheno- and genotypically characterise Staphylococcus aureus isolated from raw and fermented camel milk from Kenya and Somali for their antibiotic resistance.  Methodology: Microdilution assays to determine minimal inhibitory concentrations (MICs) were done using to 20 di...

Open access Research Article 10.9734/EJNFS/2013/2853

Biodiversity and Enterotoxigenic Potential of Staphylococci Isolated from Raw and Spontaneously Fermented Camel Milk

Patrick Murigu Kamau Njage, Stefania Dolci, Christoph Jans, John Wangoh, Christophe Lacroix & Leo Meile · Microbiology Research Journal International · 2013

Aims: To characterise the diversity, genotypic and phenotypic properties of coagulase negative and coagulase positive staphylococci from camel milk. Place and Duration of Study: Laboratory of Food Biotechnology, Department of Health Sciences and Technology (D-HEST), Swiss Federal...

Open access Research Article 10.9734/BMRJ/2013/2896