Escherichia coli.

A Review on the Use of Honey in the Treatment of Wound Infection

Hassana Ibrahim Adamu, Isma’il Rabi’u & Mabeh Blessing Inah · Asian Food Science Journal · 2021

Honey is a sweet substance made by bees using nectar from flowers. Honey is of different types, but the Apis mellifera is the one most commonly used, consumed by people and collected by bee keepers. The flower from which bees gather nectar, determines the colour, chemical composi...

Open access Research Article 10.9734/afsj/2021/v20i130253

Molecular Identification of Virulence Genes of Escherichia coli Isolated from Cow Milk and Its Products in Abuja, Nigeria

E. C. Okechukwu, E. U. Amuta, G. M. Gberikon, N. Chima, B. Yakubu, J. C. Igwe & M. Njoku · Microbiology Research Journal International · 2020

Shiga toxin-producing Escherichia coli have been identified as an emerging foodborne pathogen which portends serious risk to human health. Cow milk and its products are potential sources of shiga toxin-producing Escherichia coli. A relatively small number from the family of shiga...

Open access Research Article 10.9734/mrji/2020/v30i630226