OKON, Matthew Umanah; IGOCHE, Onje Kate; ADEGOKE, Ayodeji Anthony; KOOFFREH, Kooffreh Ita; STEPHEN, Nsikak Umo; NCHONWU, Marycynthia Chioma. FROM KITCHEN TO COMMUNITY: DOSE-DEPENDENT PUBLIC HEALTH RISK REDUCTION OF MEAT-BORNE PATHOGENS AND SPOILAGE BACTERIA THROUGH CURRY POWDER-SALT CURING. FUDMA JOURNAL OF SCIENCES, [S. l.], v. 10, n. 2, p. 167–174, 2026. DOI: 10.33003/fjs-2026-1002-4365. Disponível em: https://fjs.fudutsinma.edu.ng/index.php/fjs/article/view/4365. Acesso em: 16 apr. 2026.