African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 989

Full Length Research Paper

Microbiological assessment and hazardous effect of ready-to-eat foods presented for sale in Lucknow City, India

Suman Upadhyaya
  • Suman Upadhyaya
  • Department of Environmental Microbiology, BabaSaheb BhimRao Ambedkar University, Vidya Vihar, Rae Bareli Road, Lucknow, 226025, Uttar Pradesh, India.
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Purnima Srivastava
  • Purnima Srivastava
  • Department of Environmental Microbiology, BabaSaheb BhimRao Ambedkar University, Vidya Vihar, Rae Bareli Road, Lucknow, 226025, Uttar Pradesh, India.
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Ram Chandra
  • Ram Chandra
  • Department of Environmental Microbiology, BabaSaheb BhimRao Ambedkar University, Vidya Vihar, Rae Bareli Road, Lucknow, 226025, Uttar Pradesh, India.
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Naveen Arora
  • Naveen Arora
  • Department of Environmental Microbiology, BabaSaheb BhimRao Ambedkar University, Vidya Vihar, Rae Bareli Road, Lucknow, 226025, Uttar Pradesh, India.
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  •  Received: 21 June 2017
  •  Accepted: 31 July 2017
  •  Published: 31 October 2017

How to cite this article

APA /
Upadhyaya, S., Srivastava, P., Chandra, R., & Arora, N. (2017). Microbiological assessment and hazardous effect of ready-to-eat foods presented for sale in Lucknow City, India. African Journal of Food Science, 11(10), 346-352.
Chicago /
Suman Upadhyaya, Purnima Srivastava, Ram Chandra and Naveen Arora. "Microbiological assessment and hazardous effect of ready-to-eat foods presented for sale in Lucknow City, India." African Journal of Food Science 11, no. 10 (2017): 346-352.
MLA /
Suman Upadhyaya, et al. "Microbiological assessment and hazardous effect of ready-to-eat foods presented for sale in Lucknow City, India." African Journal of Food Science 11.10 (2017): 346-352.
DOI /
https://doi.org/10.5897/AJFS2017.1630
URL /
https://academicjournals.org/journal/AJFS/article-abstract/D446B6F66099

Copyright © 2025 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

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