What is it about?
The article checked for the presence and the level of harmful and unwanted microorganism in crude palm oil. The results were compared with known standards. The look, texture, and other unwanted physical materials found in the oil showed that most sampled oils from different locations of the study area were not healthy.
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Why is it important?
Before this article was published, there was little information about the quality of palm oil consumed in the study area. The article created awareness for consumers of oil in the region as well as traders (both foreign and local). It also showed the need for improvement during the processing and storage of the oil.
Perspectives
If people (consumers and producers) can only work with the results of publications, the world will be close to the level of zero food poisoning and contamination. This publication is a beacon on the river. It is one of the causes for a better change in the world of food science and nutrition.
Mr Paul E Martins
University of Nigeria
Read the Original
This page is a summary of: Assessment of mold contamination and physicochemical properties of crude palm oil sold in Jos, Nigeria, Food Science & Nutrition, June 2016, Wiley,
DOI: 10.1002/fsn3.393.
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