Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Muller K. A. Compaoré"'
Autor:
Muller K. A. Compaoré, Bazoin Sylvain Raoul Bazie, Marguerite E. M. Nikiema, Virginie Marie Dakené, René Dembélé, Dissinviel Stéphane Kpoda, Elie Kabré, Nicolas Barro
Publikováno v:
BMC Microbiology, Vol 21, Iss 1, Pp 1-10 (2021)
Abstract Background Microbial contamination of edible low moisture food poses a significant public health risk for human. In this study, the microbial quality of sweet dehulled sesame seed croquettes, salted dehulled sesame seed and the raw sesame se
Externí odkaz:
https://doaj.org/article/cc39adb5448e4231b7b9238bc4debfcf
Autor:
Adama Patrice Soubeiga, Dissinviel Stéphane Kpoda, Muller K. A. Compaoré, Asseto Somda-Belemlougri, Ndamiwe Kaseko, Sibiri Sylvain Rouamba, Sandrine Ouedraogo, Roukiatou Traoré, Paulette Karfo, Désiré Nezien, Fulbert Nikiéma, Elie Kabre, Cheikna Zongo, Aly Savadogo
Publikováno v:
International Journal of Microbiology, Vol 2022 (2022)
The emergence of antimicrobial-resistantfood-borne bacteria is a great challenge to public health. This study was conducted to characterize and determine the resistance profile of Salmonella strains isolated from foods including sesames, ready-to-eat
Externí odkaz:
https://doaj.org/article/6a06d0ecc8b14badb10650d06e686047
Autor:
Virginie Marie Dakené, René Dembélé, Dissinviel Stéphane Kpoda, Bazoin Sylvain Raoul Bazié, Nicolas Barro, Elie Kabré, Marguerite E. M. Nikiema, Muller K. A. Compaoré
Publikováno v:
BMC Microbiology, Vol 21, Iss 1, Pp 1-10 (2021)
BMC Microbiology
BMC Microbiology
Background Microbial contamination of edible low moisture food poses a significant public health risk for human. In this study, the microbial quality of sweet dehulled sesame seed croquettes, salted dehulled sesame seed and the raw sesame seed, sold
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b5e4d1992520bf906ffc9c608c8e22fc
https://doaj.org/article/cc39adb5448e4231b7b9238bc4debfcf
https://doaj.org/article/cc39adb5448e4231b7b9238bc4debfcf
Autor:
Elie Kabre, Marcelline Ouedraogo, Nicolas Barro, Moumouni Bande, Dissinviel Stéphane Kpoda, Muller K. A. Compaoré, Romaric Meda, Asseto Belemlougri, Fulbert Nikiema, Alphonse Yakoro, Bazoin Sylvain Raoul Bazié
The aim of the present study was to assess the microbial quality of five different types of food such as bread, pasta, rice with sauce, beans and milk sold in five localities of Burkina Faso. One hundred and one (101) samples were collected and micro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::110bc4f2cdd99e1e3990173121feeb5b
https://doi.org/10.1101/2021.09.28.462219
https://doi.org/10.1101/2021.09.28.462219
