References
Adesetan, Y., Tokuyama, S., & Tahara, Y. (2005). Characterization of the Bacillus subtilis yws C gene, involved in ?–polyglutamic acid production. Journal of Bacteriology, 184, 337–343. https://doi.org/10.1128/JB.184.2.337-343.2002 Axel, C., Brosnan, B., Zannini, E., Furey, A., Coffey, A., & Arendt, E. K. (2015). Application of Lactobacillus amylovorus DSM19280 in gluten-free sourdough bread to improve the microbial shelf life. Food Microbiology, 47, 36–44. Axel, C., Zannini, E., & Arendt, E. K. (2017). Nutrition, mold spoilage of bread and its biopreservation: A review of current strategies for bread shelf life extension. Critical Reviews in Food Science and Nutrition, 57(16), 3528–3542. https://doi.org/10.1080/10408398.2015.1137054 Axel, C.; Brosnan, B.; Zannini, E.; Furey, A.; Coffey, A.; Arendt, E.K. (2016). Antifungal sourdough lactic acid bacteria as biopreservation tool in quinoa and rice bread. Int. J. Food Microbiol., 239, 86–94. Axel, C.; Röcker, B.; Brosnan, B.; Zannini, E.; Furey, A.; Coffey, A.; Arendt, E.K. (2015). Application of Lactobacillus amylovorus DSM19280 in gluten-free sourdough bread to improve the microbial shelf life. Food Microbiol., 47, 36–44. Cheesbough, M. (2012). District laboratory practice in tropical countries (part 2) second edition, Cambridge University press. P87 Cowon C, Fitzgerald GF, Davis R. Biotechnology of lactic acid bacteria with special reference to bacteriophage resistance. Antonie Van Leeuwenhoek. 2010;70:99–110. doi: 10.1007/BF00395928. [PubMed] [CrossRef] [Google Scholar] Emeje, M. O., Ofoefule, S. I., Nnaji, A. C., Ofoefule, A. U., & Brown, S. A. (2010). Assessment of bread safety in Nigeria: Quantitative determination of potassium bromate and lead. African Journal of Food Science, 4(6), 394–397. FAO and WHO (Food and Agriculture Organization and World Health Organization of the United Nations). (2013). Risk assessment of Listeria monocytogenes in ready-to-eat foods: Interpretative summary. Retrieved from FAO website: https://apps.who.int./iris/handle/10665/42874 Fawole M, O, Oso B, A (2008). Laboratory manual of Microbiology: Revised edition. Spectrum books Ltd, Ibadan, p. 127. Food and Agriculture Organisation (2015). Statistics http://www.fao.org/faostat/en/#data/QC. Fujii, T., Ito, K., & Ueno, T. (2014). Toxicological profile of potassium bromate. Food and Chemical Toxicology, 72, 61–68. https://doi.org/10.1016/j.fct.2014.06.013 Ginocchio, A. V., et al. (2019). Bromate as a possible carcinogen in baked goods. International Journal of Food Sciences and Nutrition, 70(8), 999–1009. Harrigan, N., Pornaem, S., Zo, Y. G., Kamdee, S., Luxananil, P., & Wanasen, S. (2010). Incidence of Staphylococcus aureus and associated risk factors in Nham, a Thai fermented pork product. Food Microbiology, 26(6), 547–551. https://doi.org/10.1016/j.fm.2009.02.009 ICMSF. (2016). Microbiological specifications for foods. International Commission on Microbiological Specifications for Foods. International Agency for Research on Cancer (IARC). (2016). IARC monographs on the evaluation of carcinogenic risks to humans: Potassium bromate. Lyon, France: World Health Organization. Joint FAO/WHO Expert Committee on Food Additives. (2012). Evaluation of certain food additives and contaminants: Seventy-sixth report of the Joint FAO/WHO Expert Committee on Food Additives. World Health Organization. Nakamura, S., Kurokawa, Y., & Gondo, Y. (2016). Effects of potassium bromate on bread quality and health implications. Journal of Food Science and Technology, 53(8), 3252–3258. https://doi.org/10.1007/s13197-016-2312-8 Oranusi, U. S., Umoh, V. J., & Kwaga, J. K. P. (2004). Hazards and critical control points of ready- to-eat foods in Nigeria. African Journal of Food Science, 3(3), 45–52. Vick, R. (2007). Flour quality and bread improvers in Nigerian bakery industry. Food Control Journal, 18(7), 745–752.