As a developing nation and the most populous nation in Africa, Nigeria has enormous
challenges connected with food safety culture. To produce and provide safe, secure and …

Biogenic amines (BAs) are compounds that are produced in foods containing proteins and
amino acids by microorganisms. This means that foods that are high in protein, such as …

The incident of Campylobacteriosis rate remains high in both the developed and developing
world. Recent research showed that the handling, preparation, and consumption of poultry …

Salmonella enteritidis, a Gram-negative foodborne pathogen, causes inflammation of the
stomach and intestines. Poultry and poultry products are considered to be the main hosts of …

Salmonella infection poses a critical challenge to global public health, and the situation is
exacerbated by the increasing prevalence of antibiotic resistance. Bacteriophages (phages) …

Salmonella can form biofilms that contribute to its resistance in food processing
environments. Biofilms are a dense population of cells that adhere to the surface, creating a …

There is an urgent need to develop fast and sensitive detection methods for foodborne
pathogens. But the conventional culture method that typically requires 2–3 days is not ideal …

Bacillus coagulans (B. coagulans) have proven to be effective in improving the development
of gut immunity and microbiome, and offering protection against pathogens, especially in …

Background: Foodborne diseases are a growing public health problem and contribute
significantly to the global burden of disease and mortality. Bacteria are the most common …

The rapid growth of multidrug-resistant Salmonella is a global public health concern. The
aim of this study was to detect integrons, colistin and β-lactamase resistance genes in …