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Review Article: A Review on the Microbiology of Indigenous Fermented Foods and Beverages of Ethiopia
Fermentation is one of the oldest and most economical methods of producing and preserving food and is found to destroy undesirable components, to enhance the nutritive value, flavour and taste of the food, and to make the product safe from pathogenic microorgansisms. Expand
Salmonella and Shigella in adult diarrhoea in Addis Ababa--prevalence and antibiograms.
Ninety Shigella and 45 Salmonella strains were isolated from 1000 adult diarrhoeal out-patients from various hospitals and clinics in Addis Ababa and all isolates were sensitive to gentamicin, polymyxin B and trimethoprim-sulphamethoxazole. Expand
Cockroach-associated food-borne bacterial pathogens from some hospitals and restaurants in Addis Ababa, Ethiopia: Distribution and antibiograms.
The results indicated that B. germanica is a possible reservoir and potential vector of some food-borne pathogens and may spread multiple drug resistance in hospitals and food catering establishments. Expand
The microflora of soak water during tempeh production from various beans.
Growth of micro-organisms in acidified and unacidified soak water resulted in a decrease in pH value of the cooked beans, which is important in tempeh production. Expand
Salmonella, Shigella and growth potential of other food-borne pathogens in Ethiopian street vended foods.
Street foods are heavily contaminated with micro-organisms and are potential sources of food borne infections and health hazards from street foods may be significantly minimised by consumption within four hours of preparation. Expand
Behavior of Escherichia coli O157:H7 in tomato and processed tomato products
It is demonstrated that E. coli O157:H7 can survive markedly in various tomato products, and the survival is notably prolonged at refrigeration temperatures. Expand
Microbiological quality of ayib, a traditional Ethiopian cottage cheese.
  • M. Ashenafi
  • Biology, Medicine
  • International journal of food microbiology
  • 1 May 1990
One-hundred samples of ayib, a traditional Ethiopian cottage cheese, were purchased from Awassa market and analysed for their aerobic mesophilic counts, psychrotrophic counts, yeasts and molds,Expand
Bacteriological profile and holding temperatures of street-vended foods from Addis Ababa
A total of 150 samples of street foods comprising 30 each of 'sambussa', 'macaroni', 'lentil sandwich', 'kitfo' (raw minced meat) and 'egg sandwich' were examined for the relation between theirExpand
Assessment of the antimicrobial activity of lactic acid bacteria isolated from Borde and Shamita, traditional Ethiopian fermented beverages, on some food- borne pathogens and effect of growth medium
The antimicrobial activity of lactic acid bacteria (LAB) isolated from fermented products on various food borne pathogens is well documented. This prompted the study to evaluate the in-vitroExpand
Some microbiological and nutritional properties of Borde and Shamita, traditional Ethiopian fermented beverages
Abstract: Borde and Shamita are two popular fermeated beverages of thick consistency drunk in the southern part of Ethiopia. They are prepared from maize and barely, respectively. The pH values ofExpand