Microbial Quality of Ready-To-Eat Shrimps from Three Selected Markets in Ibadan
Microbial Quality of Ready-To-Eat Shrimps from Three Selected Markets in Ibadan
Blessing Ndenum Peter1, Olufemi Bolarinwa Adedeji1, Reuben Chukwuka Okocha2,3*, Ekemini Moses Okon4
Map showing the selected local government area of Ibadan
Proportion of E. coli and Salmonella spp. isolated from ready to eat Shrimp in Ibadan
Proportion of Shigella spp. and Bacillus spp. isolated from ready to eat Shrimp in Ibadan
Proportion of Staphylococcus aureus and Staphylococcus epidermis isolated from ready to eat Shrimp in Ibadan
Proportion of Aspergillus niger and Aspergillus fumigatus isolated from ready to eat Shrimp in Ibadan
Proportion of Aspergillus flavus and Penicillium spp. isolated from ready to eat Shrimp in Ibadan
Proportion of Aspergillus flavus and Penicillium spp. isolated from ready to eat Shrimp in Ibadan
Proportion of Candida albicans and Mucor spp. isolated from ready to eat Shrimp in Ibadan
Antibiotic sensitivity pattern of (a) E. coli; (b) Salmonella spp.; (c) Shigella spp.; (d) Bacillus spp.; (e) Staphylococcus aureus; and (f) Staphylococcus epidermis
