The study investigates the microbial diversity in fermented cayenne pepper sourced from four markets within Enugu metropolis. Fermented foods, including cayenne pepper, are notable for their unique flavors, nutritional benefits, and extended shelf life. This research aims to isol...
Open access
Research Article10.9734/afsj/2024/v23i8738
Manuscript addresses the present era COVID-19 pandemic as one of the global challenges. Still in 2024, the health professionals and scientists are searching and trying to figure out the complete answers about the origin of these zoonoses.In past years of pandemic, plant origin fo...
Open access
Research Article10.9734/afsj/2024/v23i6716
Food is considered safe when it is free from substances that might compromise individual or populations' health and well-being, and is realizable with appropriate food safety cultures. This study accessed 150 food vendors across four of twelve political wards of the Abuja Municip...
Open access
Research Article10.9734/afsj/2022/v21i12602
Yao Konan Mathurin, Kambire Ollo, Yoro Thierry Dezay, Traore Safiatou & Rose Koffi-Nevry·Asian Food Science Journal·2021
Aims: The present work is part of a sanitary quality control of market garden products in Korhogo. The objective of this study was to know the microbiological quality of tomatoes (Solanum lycopersicum L.) sold on the markets of the city of Korhogo. Place and Duration of Study: Th...
Open access
Research Article10.9734/afsj/2021/v20i1030355