Globally, fermented beverage and condiments are made by using different conventional practices, raw materials, and microorganisms. This paper presents the available literature review on the technology and microbiology of traditional Ethiopian beverages and condiment products. Traditional fermented beverage and condiment products have essential vitamins, minerals, enzymes, and antioxidants that are all enhanced through the process of traditional fermentation practices. In Ethiopia, fermented beverage and condiment products have practiced in a long history. During the production of traditional fermented beverage and condiment products, controlled natural fermentation process with the absence of starter cultures are used to initiate it. Moreover, the preparation of many traditionally fermented beverage and condiment products is still practiced in a household art, thereby a wide variety of fermented beverages and condiments are consumed in Ethiopia. In conclusion, the review discusses the nature of the beverage and condiment preparation, poor traditional household processing, and the extent and limitation of scientific work done so far and suggests some recommendations to limit the problem in Ethiopia.
Objectives: Typhoid fever due to Salmonella enterica serovars Typhi and Paratyphi occur in urban areas with poor sanitation. So, the objective of this study was to assess the trends and prevalence of typhoid fever at Arba Minch Health Center in the past five years, 2014-2018 by using the medical records of patients. Methods: A retrospective study was performed in Arba Minch Health Center between 2014 and 2018. All data of the patients which were suspected for typhoid fever were collected from log patients log books. Results: In total 1,765 patients' records were followed with typhoid fever diagnosis. The findings of the study revealed that typhoid fever decreased from the year 2014 to 2018 and the incidence of the disease was high at the ages between 5 and 15, but varied, especially in the ages between 16 and 30 years. The overall sex differences in this study were 836 (47.4%) males and 923 (52.3%) were female. This indicates, females were more susceptible to this disease compared to their counterparts, males. Conclusions: Based on the major findings, it has been important to regularly promote the awareness of the people on the causes of the disease, its method of infection, its mode of transmission and its control method.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.