Mycoflora, aflatoxins, and antimicrobial properties of some Ghanaian local spices and herbs-Reference-Cited by-同舟云学术

Mycoflora, aflatoxins, and antimicrobial properties of some Ghanaian local spices and herbs

Published:2022-07-07 Issue:5 Volume:42 Page:
ISSN:0149-6085
Container-title:Journal of Food Safety
language:en
Short-container-title:Journal of Food Safety

Author:

Kortei Nii K.¹^ORCID,Kumah Grace¹,Tettey Clement O.²,Agyemang Alfred O.³,Annan Theophilus⁴,Nortey Nathaniel N. D.³,Essuman Edward K.¹,Boakye Adjoa A.²

Affiliation:

1. Department of Nutrition and Dietetics, School of Allied Health Sciences University of Health and Allied Sciences Ho Ghana

2. Department of Biomedical Sciences, School of Basic and Biomedical Sciences University of Health and Allied Sciences Ho Ghana

3. Institute of Traditional and Alternative Medicine, University of Health and Allied Sciences Ho Ghana

4. Food Microbiology Division Council for Scientific and Industrial Research—Food Research Institute Accra Ghana

Publisher

Wiley

Subject

Microbiology,Food Science,Parasitology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfs.12996

Reference86 articles.

1. Prevalence and antimicrobial resistance of Salmonella isolated from lactating cows and in contact humans in dairy farms of Addis Ababa: a cross sectional study

2. Susceptibility of bacterial and fungal isolates to spices commonly used in Ghana

3. Fungal and bacterial contaminants of six spices and spice products in Ghana;Ahene R.;African Journal of Environmental Science and Technology,2011

4. Microflora of three dehydrated vegetables;Akeredolu A. A.;Microbiology Research Journal International,2013

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