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Bacteriological Quality of Foods and Water Sold by Vendors and in Restaurants in Nsukka, Enugu State, Nigeria: A Comparative Study of Three Microbiological Methods
Bacterial count in prepared food or water is a key factor in assessing the quality and safety of food. It also reveals the level of hygiene adopted by food handlers in the course of preparation of such foods. This comparative study evaluated the bacteriological quality of food and water consumed in...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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International Centre for Diarrhoeal Disease Research, Bangladesh
2011
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3259718/ https://www.ncbi.nlm.nih.gov/pubmed/22283029 |