Microbiological quality of ready to eat coleslaw marketed in Ibadan, Oyo-State, Nigeria

Oluwadara Alegbeleyea Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, BrazilCorrespondence[email protected]

Ithamar Alegbeleyeb Department of Computer Science, Faculty of Science, University of Ibadan, Oyo-state, Nigeria

Moses O. Oroyinkac Department of Crop Protection and Environmental Biology, Faculty of Agriculture, University of Ibadan, Oyo-State, Nigeria

Oluwafemi Bamidele Daramolad Department of Microbiology, Obafemi Awolowo University, Ile-Ife, Nigeria

Abiola Tosin Ajibolae Department of Microbiology, Federal University of Agriculture, Abeokuta, Nigeria

Wilfred Oluwasegun Alegbeleyef Department of Aquaculture and Fisheries Management, Federal University of Agriculture, Abeokuta, Nigeria

Adewole Tomiwa Adetunjig Department of Agriculture, Faculty of Applied Sciences, Cape Peninsula University of Technology, Wellington, South Africa

Wasiu Akinloye Afolabih Department of Nutrition and Dietetics, Federal University of Agriculture, Abeokuta, Nigeria

Olayinka Oyedejii Department of Agriculture, Food and Nutritional Science, University of Alberta, Edmonton, AL, Canada

Adetunji Awej Department of Conservation and Marine Sciences, Faculty of Applied Sciences, Cape Peninsula University of Technology, Cape Town, South Africa

Aminat Badmuse Department of Microbiology, Federal University of Agriculture, Abeokuta, Nigeria

Joshua Temiloluwa Oyeboadef Department of Aquaculture and Fisheries Management, Federal University of Agriculture, Abeokuta, Nigeria

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Microbiological quality of ready to eat coleslaw marketed in Ibadan, Oyo-State, Nigeria

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Microbiological quality of ready to eat coleslaw marketed in Ibadan, Oyo-State, Nigeria

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