Skip to content
Log in
Sponsored AI Networking Cookbook: Practical recipes for AI-assisted network automation and development AI Networking Cookbook: Practical recipes for AI-assisted network automation and development

Similar papers

Review Jul 2026

MICROBIOLOGICAL ANALYSIS OF READY-TO-EAT FRESH RAW VEGETABLES

-Fresh raw veggies that are ready to eat (RTE) are consumed in large quantities because of their high nutritional content and health advantages, but they also carry the danger of harbouring foodborne infections. Microbial contamination of these items is a result of complicated farm-to-fork supply chains, the lack of a...

Kishori S. Tarfe · 0 citations
Open access Jul 2026

Assessment of Cooked Ready-To-Eat Fermented Cassava Product Marketed in Enugu State, Nigeria: Microbial Quality, Aflatoxin Occurrence, and Cyanide Levels

Cooked ready-to-eat fermented cassava products (akpu/fufu) are widely consumed in Nigeria because they are affordable and constitute an important source of dietary energy. However, contamination during processing, storage, transportation, and marketing may compromise their microbiological and chemical safety. This stud...

U. Nwachukwu, Ijeoma Chinenye Chioke, Oluchi Sandra Okolie · 1 citation
Open access Jul 2026

EVALUATION OF MICROBIOLOGICAL SAFETY, QUALITY, AND ORGANOLEPTIC PROPERTIES OF BROILER CHICKEN MEAT WITH INCLUSION OF GRAPE SEED MEAL IN THE DIET

The study aimed to evaluate the microbiological safety, quality, and organoleptic properties of broiler chicken meat when grape seed meal was included in the diet. The research was conducted on two groups of broilers: a control group fed a standard balanced diet, and an experimental group whose diet was supplemented wi...

M. Kurmanahynova, S. Abzhanova, G. N. Zhaksylykova et al. · 0 citations
Open access 2025

Bacterial composition and antibiotic resistance in ready-to-eat vegetables sold in some Oyo state markets.

The demand for nutritionally rich, and convenient food products is increasing globally. Fresh produce get contaminated with enteric foodborne pathogens through multiple transmission routes. Fresh, ready-to-eat vegetables were collected at selected markets, namely Bodija, Sango, and Sabo Markets in Oyo state. Five sampl...

J. Imohiosen, O. Elutade, A. A. Owoseni · 0 citations
Jul 2026

Unpacking Environment Overrides Meat Type in Shaping the Bacterial Community and Potential Spoilage Organisms of Ready-to-Eat Meats During Refrigerated Storage

Microbial contamination in ready-to-eat (RTE) meat products poses a significant food safety risk, as evidenced by previous reports of high aerobic plate counts and pathogen prevalence. Understanding the post-unpacking dynamics of bacterial communities is crucial for guiding consumer practices. In this study, 90 RTE mea...

Shu-Ran Yang, Xiaozhe Qi, Zixin Peng et al. · 0 citations

We use cookies to run the site and, with your consent, for analytics and to show ads. See our Cookie Policy.