Survival Pattern and Toxin Production of Pathogens in Spiced and Non Spiced Fried Rice
Afolake Atinuke Olanbiwoninu, Oluwatooni Oluwaniran, Faidah Oladosu, Kolawole Banwo & Sunday Odunfa · European Journal of Nutrition & Food Safety · 2020
Aims: There is no data regarding the survival rate of pathogens in party foods held at different temperature and time interval in Nigeria. Hence, the need to study the survival rate of selected food borne pathogens in Fried rice (spiced and non – spiced) served at parties, monito...
Open access
Research Article
10.9734/ejnfs/2020/v12i430213