Laboratory of Nutrition and Food Safety, Department of Food Science and Technology, University of Nanguy Abrogoua,
Abidjan, Ivory Coast
Laboratory of Nutrition and Food Safety, Department of Food Science and Technology, University of Nanguy Abrogoua,
Abidjan, Ivory Coast
Laboratory of Biotechnology and Molecular Biology, School of Food Science, Nutrition and Family Studies, Faculty of Health Science and Community Services, University of Moncton, New-Brunswick, Canada
Laboratoire Nationale de la Santé Publique (LNSP), Abidjan, Ivory Coast
Copyright © 2017 Evelyne Toe, Adjéhi Dadié, Etienne Dako, Guillaume Loukou et al. This is
an open access article distributed under the Creative Commons Attribution
License, which permits unrestricted use, distribution, and reproduction in any
medium, provided the original work is properly cited.
How to Cite this Article
Toe, E. , Dadié, A. , Dako, E. and Loukou, G. (2017) Bacteriological Quality and Risk Factors for Contamination of Raw Mixed Vegetable Salads Served in Collective Catering in Abidjan (Ivory Coast).
Advances in Microbiology,
7, 405-419. doi:
10.4236/aim.2017.76033.