Occurrence of pathogenic bacteria in traditional millet-based fermented gruels for young children in west Africa: Ben-Saalga and Ben-Kida in Ouagadougou (Burkina-Faso)

Advance Journal of Food Science and Technology

Volumn 3, Issue 6, 2011, Pages 446-454

  David, Akaki ^a,c   Gérard, Loiseau ^b   Christèle, Vernière Icar ^a   Pierre, Guyot Jean ^a  

^a INSTITUT DE RECHERCHE POUR LE DÉVELOPPEMENT   (France)

^b CIRAD   (France)

^c Institut National Polytechnique Felix Houphouet Boigny   (Côte d’Ivoire)

Author keywords

Bacillus; Cereals; Complementary food; Enterobacteria; Fermentation; Foodborne pathogens; Staphylococcal

Indexed keywords

BURKINA FASO; CEREALS; ENTEROBACTERIA; FECAL CONTAMINATION; FOOD-BORNE PATHOGENS; HOUSEHOLD LEVEL; MICROBIAL POPULATIONS; MICROBIOLOGICAL QUALITY; PATHOGENIC BACTERIUM; STAPHYLOCOCCAL; WEST AFRICA; YOUNG CHILDREN; ZERO VALUES;

ALGAE; BACILLI; BACTERIA; BACTERIOLOGY; POLYSACCHARIDES;

FERMENTATION;

BACILLUS (BACTERIUM); BACTERIA (MICROORGANISMS); CLOSTRIDIUM; ENTEROBACTERIACEAE;

EID: 84859496251     PISSN: 20424868     EISSN: 20424876     Source Type: Journal    
DOI: None     Document Type: Article

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