Aim: To evaluate the microbiological safety of traditionally processed fish products in Chad, with a focus on identifying and characterizing potential pathogenic and indicator bacteria. Study Design: Cross-sectional descriptive study. Place and Duration of Study: Conducted at the...
Open access
Research Article10.9734/mrji/2025/v35i71591
This study was carried out to assess the food safety practices among the smoked fish sellers in Ekiti State, Nigeria. It aimed at describing the socio-economic characteristics of the smoked fish sellers; identifying the food safety practices, examining the determinants of using f...
Open access
Research Article10.9734/afsj/2023/v22i9664
Background and Objective: Polycyclic aromatic hydrocarbons have received substantial consideration as an environmental organic pollutant in many continents such as Africa, Europe, and Asia as well as parts of America. Many polycyclic aromatic hydrocarbon compounds have been prove...
Open access
Research Article10.9734/afsj/2019/v13i230099
Smoked fish and smoked bush meat constitute a major food for humans and are sometimes consumed without further processing leading to contamination with toxins such as aflatoxin and ochratoxin A in which consumption may have serious impact on public health. This study is aimed at...
Open access
Research Article10.9734/BMRJ/2016/24036
This research assessed the microbiological quality of smoked fish consumed around the Lagos metropolis to ascertain the safety for consumption. Four samples of selected smoked fish obtained from five market locations in Lagos, Nigeria were analyzed to determine their bacteria loa...
Open access
Research Article10.9734/BMRJ/2015/17161