Microbial contamination associated with the processing of grilled pork, a ready‐to‐eat street food in Benin-Reference-Cited by-同舟云学术

Microbial contamination associated with the processing of grilled pork, a ready‐to‐eat street food in Benin

Published:2019-11-14 Issue:1 Volume:40 Page:
ISSN:0149-6085
Container-title:Journal of Food Safety
language:en
Short-container-title:J Food Saf

Author:

Anihouvi Dona G. H.¹²^ORCID,Kpoclou Yénoukounmè E.²,Assogba Mahunan F.²,Iko Afé Ogouyôm H.²³,Lègba Gertrude²,Scippo Marie‐Louise³,Hounhouigan Djidjoho J.²,Anihouvi Victor B.²,Mahillon Jacques¹

Affiliation:

1. Laboratory of Food and Environmental Microbiology, Earth and Life Institute, Faculty of Bioscience Engineering Louvain‐la‐Neuve Belgium

2. Laboratory of Food Sciences, School of Nutrition, Food Sciences and Technology, Faculty of Agronomic SciencesUniversity of Abomey‐Calavi Abomey‐Calavi Benin

3. Department of Food Sciences, Laboratory of Food Analysis, Faculty of Veterinary Medicine, Fundamental and Applied Research for Animals & Health (FARAH), Veterinary Public HealthUniversity of Liège Liège Belgium

Funder

Académie de recherche et d'enseignement supérieur

Publisher

Wiley

Subject

Microbiology,Food Science,Parasitology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfs.12731

Reference45 articles.

1. Microbial quality of ready-to-eat vegetable salads vended in the central business district of Tamale, Ghana

2. Bacterial status and antibacterial susceptibility profiles of selected pathogens associated with suya meat samples purchased in Bori metropolis, Rivers State, Nigeria;Amadi L. O.;International Research Journal of Public and Environmental Health,2016

3. Microbial contamination associated with the processing of tchachanga, a roasted meat product;Anihouvi D. G. H.;African Journal of Biotechnology,2013

4. ANSES(2016). Agence nationale de sécurité sanitaire de l'alimentation de l'environnement et du travail. Updated on June 23 2016. Retrieved fromhttps://www.anses.fr/fr/content/les‐toxi‐infections‐alimentaires‐collectives‐tiac. Les toxi‐infections alimentaires collectives (TIAC).

5. Prevalence of some food poisoning bacteria in local and imported retail pork by-products in Egyptian markets

Cited by 6 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Comparative evaluation of the quality and safety attributes of local and branded beef seekh kabab;Cogent Food & Agriculture;2024-08

2. Sanitary quality and bacteriological antibiotic-resistance pattern of frozen raw chicken meat sold in retail market in Benin;Journal of Agriculture and Food Research;2024-03

3. Pearls before Swine: Plant-Derived Wastes to Produce Low-Cholesterol Meat from Farmed Pigs—A Bibliometric Analysis Combined to Meta-Analytic Studies;Foods;2023-01-28

4. Bacteriological Quality and Public Health Risk of Ready-to-Eat Foods in Developing Countries: Systematic Review and Meta Analysis;Microbiology Insights;2022-01

5. Bacterial diversity of smoked and smoked‐dried fish from West Africa: A metagenomic approach;Journal of Food Processing and Preservation;2021-09-07