food poisoning

Evaluation of Antimicrobial Efficacy of Hydrazide-Hydrazone Derivatives against Food Borne Pathogens

Zébré Arthur Constant, Tiekoura Konan Bertin, Coulibaly Bakary, Coulibali Siomenan, N’dri N’Guessan Alexandre, Konate Ibrahim, Koffi-Nevry Rose & Connil Nathalie · Microbiology Research Journal International · 2024

Bacteria are a real public health problem because of their involvement in many diseases. Their resistance to antibiotics has become one of the most important problems in the fight against infectious diseases worldwide. The objective of this work was to evaluate the antibacterial...

Open access Research Article 10.9734/mrji/2024/v34i71455

Assessment of Microbial Load of Milk Shakes Available in Various Educational Institutes of Lahore

Wasim Sajjad Awan, Waqas Ahmed, Touseef Iqbal, Aniq Ur Rehman, Iftikhar Younus, Azmat Ullah Khan & Naveed Shahzad Khan · Asian Food Science Journal · 2019

Background: A milkshake is a delicious and non-carbonated refreshment produced using dairy, frozen flavour related item. The growth of microbes is inevitable in milk shakes when proper hygienic conditions were not maintained. These microbes may produce toxins which are harmful an...

Open access Research Article 10.9734/afsj/2019/v10i430045

Quantitative Assessment of the Risk Associated to Bacillus cereus Group for the Attieke Consumer in Daloa City (Côte d’Ivoire)

Koko Anauma Casimir, Kouamé Kan Benjamin, Diomandé Massé, N’Goran M’modjou Flora, Akmel Djédjro Clément & Assidjo Nogbou Emmanuel · Asian Food Science Journal · 2018

Aims: Attieke is a fermented cassava product. It may be contaminated by species of Bacillus cereus group, responsible for food poisoning. The objective of this study was to assess the risk associated with B. cereus group for the attieke consumer in Daloa city (Côte d’Ivoire). Pla...

Open access Research Article 10.9734/AFSJ/2018/39125