Microbial Evaluation Of Agidi, Moi-Moi And Okpa:- Anyatonwu, Chinemerem P.
ABSTRACT
The microbial quality ofselected
samples of ready-to-eat foods (Agidi, Moi-moi and Okpa) was investigated. The
quality was evaluated by standard microbiological methods. The total viable
count was highest for Moi-moi and lowest for Agidi and Okpa. Five bacteria
genera isolated included- Bacillus cereus, Escherichia coli, Micrococcus sp,
Pseudomonas aeruginosa and Staphylococcus aureus. Three fungal species isolated
were Aspergillus niger, Geotrichum sp and Penicilluni sp. The need for
maintenance of good hygienic practice by food vendors is recommended
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ANYATONWU, A (2023). Microbial Evaluation Of Agidi, Moi-Moi And Okpa:- Anyatonwu, Chinemerem P.. Repository.mouau.edu.ng: Retrieved Jul 27, 2024, from https://repository.mouau.edu.ng/work/view/microbial-evaluation-of-agidi-moi-moi-and-okpa-anyatonwu-chinemerem-p-7-2
ANYATONWU, ANYATONWU. "Microbial Evaluation Of Agidi, Moi-Moi And Okpa:- Anyatonwu, Chinemerem P." Repository.mouau.edu.ng. Repository.mouau.edu.ng, 23 Oct. 2023, https://repository.mouau.edu.ng/work/view/microbial-evaluation-of-agidi-moi-moi-and-okpa-anyatonwu-chinemerem-p-7-2. Accessed 27 Jul. 2024.
ANYATONWU, ANYATONWU. "Microbial Evaluation Of Agidi, Moi-Moi And Okpa:- Anyatonwu, Chinemerem P.". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 23 Oct. 2023. Web. 27 Jul. 2024. < https://repository.mouau.edu.ng/work/view/microbial-evaluation-of-agidi-moi-moi-and-okpa-anyatonwu-chinemerem-p-7-2 >.
ANYATONWU, ANYATONWU. "Microbial Evaluation Of Agidi, Moi-Moi And Okpa:- Anyatonwu, Chinemerem P." Repository.mouau.edu.ng (2023). Accessed 27 Jul. 2024. https://repository.mouau.edu.ng/work/view/microbial-evaluation-of-agidi-moi-moi-and-okpa-anyatonwu-chinemerem-p-7-2