Hazards analysis critical control points (HACCP) and microbiology qualities of sea-foods as affected by handlers hygience in Ibadan and Lagos, Nigeria

I. O. Okonko; O. D. Adejoye; A. A. Ogun; A. A. Ogunjobi; A. O. Nkang; B. C. Adebayo-Tayo

doi:10.5897/AJFS.9000155

African Journal of
Food Science

Abbreviation: Afr. J. Food Sci.
Language: English
ISSN: 1996-0794
DOI: 10.5897/AJFS
Start Year: 2007
Published Articles: 978

Full Length Research Paper

Hazards analysis critical control points (HACCP) and microbiology qualities of sea-foods as affected by handlerâ€™s hygience in Ibadan and Lagos, Nigeria

I. O. Okonko1*, O. D. Adejoye2, A. A. Ogun3, A. A. Ogunjobi4, A. O. Nkang1,and B. C. Adebayo-Tayo4

1Department of Virology, University of Ibadan College of Medicine, University College Hospital (UCH), Ibadan, Nigeria. World Health Organization Polio Regional Reference Laboratory, World Health Organization Collaborative Centre for Arbovirus Reference and Research, World Health Organization National Reference Centre for Influenza, HIV Reference Laboratory. 2Department of Biological Sciences, Tai Solarin University of Education, Ijebu-Ode, Nigeria. 3Environmental Health Unit, Department of Epidemiology, Medical Statistics and Environmental Health, Faculty of Public Health, University of Ibadan College of Medicine, University College Hospital (UCH) Ibadan, Nigeria. 4Microbiology and Biotechnology Unit, Department of Botany and Microbiology, University of Ibadan, Ibadan, Nigeria.
Email: [email protected]

Article Number - EA5A59220058
Vol.3(2), pp. 011-022 , February 2009
https://doi.org/10.5897/AJFS.9000155

Accepted: 12 January 2009
Published: 28 February 2009

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