Ready-to-eat foods

Staphylococcus aureus Profile of Some Selected Processed Foods

A. Lennox, Josiah, B. J. O. Efiuvwevwere, John, Godwin Egbe, Peters, Henry & Asanye, Melinda · Asian Food Science Journal · 2018

Processed foods are supposed to be free of pathogenic and spoilage microorganisms but this is not always true. This study is, therefore, designed to determine the presence of Staphylococcus aureus in some locally processed foods. One hundred and sixty samples of sixteen different...

Open access Research Article 10.9734/AFSJ/2018/39579

Multiple Antibiotic-resistant Escherichia coli in Ready-to-eat Foods from Food Outlets in Ekiti State University and Its Environ

O. J. Oje, O. M. David, O. M. Adeosun, A. A. Adebayo & O. Famurewa · Microbiology Research Journal International · 2016

The potential health risk associated with consumption of ready-to-eat (RTE) food sold in food outlets in and around Ekiti State University was investigated using standard techniques. The microbiological analysis of 96 food samples obtained randomly from 6 food outlets for a perio...

Open access Research Article 10.9734/BMRJ/2016/23477

Microbial Contamination and Antibiotic Resistance in Enteric Pathogens Isolated from Cooked Foods Sold in Eateries in Ado-Ekiti, Nigeria

O. A. Oluyege & O. Famurewa · Microbiology Research Journal International · 2015

Background: There are indications that some ready-to-eat or street vended foods are of low microbial quality with varying degree of contaminations. The contaminants may include antibiotic-resistant bacteria that may further be spread through consumption of such foods which has ep...

Open access Research Article 10.9734/BMRJ/2015/7351