Emmanuel Chijioke Onwujekwe, Jerry Okechukwu Orji, Chibuzor Nwadibe Eze, Emmanuel Tobechukwu Ugwuoji & Emmanuel Arinzechukwu Onovo·Microbiology Research Journal International·2026
Garri is a fermented cassava product in which cyanogenic glycosides may remain a food-safety concern when processing is inadequate. This study evaluated cyanide remediation and cassava-mash valorisation during garri production using Lactococcus lactis (PX273919). Bacterial isolat...
Open access
Research Article10.9734/mrji/2026/v36i81775
Background and Aim: Tchakpalo is an emblematic traditional beer within Benin's brewing heritage, and its artisanal production processes may favour contamination by potentially pathogenic and spoilage bacteria. This study evaluated the antibiotic resistance profiles and selected v...
Open access
Research Article10.9734/mrji/2026/v36i81772
Motsena is a fermented, non-alcoholic cereal gruel traditionally prepared in Botswana from a mixture of leftover sorghum and maize porridges. Because leftover food is used as the fermentation substrate, the product is prone to spoilage and quality variability. The objective of th...
Open access
Research Article10.9734/afsj/2026/v25i9909
Street food vending in urban centres is important because it provides low-income urban residents with an affordable and accessible food option. However, inadequate hygiene during preparation and sale can contribute to foodborne illness. This study evaluated food safety knowledge...
Open access
Research Article10.9734/afsj/2026/v25i9908
Knowledge of the microbiological quality of lettuce and ready-to-eat lettuce salads vended in food markets in Maputo, Mozambique, remains limited. This study evaluated the microbial quality and the presence of generic Escherichia coli and Shiga toxin-associated genes (stx1F, stx1...
Open access
Research Article10.9734/afsj/2026/v25i8905
Background: Spices are dried aromatic plant materials used to improve the flavour, colour, and taste of foods and are valued for their bioactive compounds and micronutrients. Aims: This study assessed the microbiological quality of selected spices (pepper, fèfè, chilli, and ginge...
Open access
Research Article10.9734/mrji/2026/v36i61758
Suya, a traditional West African grilled meat product, is highly susceptible to nutritional and microbiological deterioration during ambient-temperature storage. This study evaluated the effects of four packaging materials cellophane film (CF), aluminium foil (AF), glass jar (GJ)...
Open access
Research Article10.9734/afsj/2026/v25i7886
Background: Steamed momos are among the most popular street foods in East Delhi, widely consumed for their affordability and convenience. Despite their popularity, evidence on their microbiological safety is limited, raising concerns due to the potential public health risks assoc...
Open access
Research Article10.9734/afsj/2026/v25i2854
Abdoullahi Hissein Ousman, Nicolas Ouédraogo, François Tapsoba, Mabrouka Oumar Allatchi, Valery Mbaigolmem Beral, Rachid Bengueddour, Aly Savadogo & Abdesalam Tidjani·Microbiology Research Journal International·2026
Camel milk is an important food resource in Sahelian regions; however, its consumption in raw form exposes populations to microbiological risks. This prospective experimental investigation assessed the microbiological quality of raw camel milk using 30 samples collected from the...
Open access
Research Article10.9734/mrji/2026/v36i11698
The identity and safety of two strains of Lactiplantibacillus plantarum and two strains of Bacillus subtilis, isolated from fermenting sweet potato broth and fermenting African yam beans seeds respectively, were evaluated using 16S rRNA gene sequences. The strains applicability f...
Open access
Research Article10.9734/mrji/2025/v35i121665
Anne Chepngeno Towett, Anthony Wanjohi Nyambura & Isabell Wairimu Kingori·Asian Food Science Journal·2025
Aim: To identify mitigation measures to control acrylamide in selected foods. Study Design: Cross-sectional. Place and Duration of Study: Kibera slum, Nairobi County, May 2021. Methodology: A total of 632 participants (248 vendors and 384 consumers; aged 18 years and above) of se...
Open access
Research Article10.9734/afsj/2025/v24i9814
There is an avalanche of reports on foodborne bacteria causing different illnesses due to contamination of processing and transportation surfaces of foods. However, this study seeks to identify potential contamination hotspots, the foodborne bacteria capable of causing contaminat...
Open access
Research Article10.9734/mrji/2025/v35i101640
Background: Global demand for animal proteins continues to rise. According to the FAO, between 2020 and 2021, the production of meat, fish and dairy products increased by 4.2 %, 2 % and 1.5 % respectively, driven by rapid urbanisation, demographic growth and the expansion of stre...
Open access
Research Article10.9734/mrji/2025/v35i91627
Md. Robbany Mondol, MD. Jahirul Islam, Md. Sadikur Rahman, Md. Moshiur Rahman, Mohammad Mehedi Hasan Khan, Md. Motaher Hossain & Md. Abu Sayeed·Microbiology Research Journal International·2025
Background: Fast foods, often known as ready-to-eat foods, are foods that are simple to prepare and may be easily consumed or taken away. Fast food consumption is a growing trend among people worldwide, including Bangladesh. Changes in lifestyle and food habits have been bringing...
Open access
Research Article10.9734/mrji/2025/v35i91617
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