Microbial Evaluation Of Agidi, Moi-Moi And Okpa:- Anyatonwu, Chinemerem P.
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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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APA
Anyatonwu, & P, C. (2023). Microbial Evaluation Of Agidi, Moi-Moi And Okpa:- Anyatonwu, Chinemerem P.. Michael Okpara University of Agriculture. Retrieved June 9, 2026, from http://repository.mouau.edu.ng/works/microbial-evaluation-of-agidi-moi-moi-and-okpa-anyatonwu-chinemerem-p-7-2
MLA
Anyatonwu, and Chinemerem P. "Microbial Evaluation Of Agidi, Moi-Moi And Okpa:- Anyatonwu, Chinemerem P.." Michael Okpara University of Agriculture, 23 Oct. 2023, http://repository.mouau.edu.ng/works/microbial-evaluation-of-agidi-moi-moi-and-okpa-anyatonwu-chinemerem-p-7-2. Accessed June 9, 2026.
Chicago
Anyatonwu, and Chinemerem P. "Microbial Evaluation Of Agidi, Moi-Moi And Okpa:- Anyatonwu, Chinemerem P.." Michael Okpara University of Agriculture (2023). Accessed June 9, 2026. http://repository.mouau.edu.ng/works/microbial-evaluation-of-agidi-moi-moi-and-okpa-anyatonwu-chinemerem-p-7-2