OKON, MATTHEW UMANAH; IGOCHE, ONJE KATE; ADEGOKE, AYODEJI ANTHONY; KOOFFREH, KOOFFREH ITA; UMO, Stephen, Nsikak; 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: 25 feb. 2026.