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Okon, Matthew Umanah, Igoche, Onje Kate, Adegoke, Ayodeji Anthony, Kooffreh, kooffreh Ita, Umo SN, 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. FJS [Internet]. 2026 Jan. 16 [cited 2026 Feb. 25];10(2):167-74. Available from: https://fjs.fudutsinma.edu.ng/index.php/fjs/article/view/4365