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Millet is a major source of energy and protein for over 130 million people in sub-Saharan Africa, providing up to 75% of total caloric intake in drought prone areas. Unfortunately, it is prone to contamination with pathogens; if uncontaminated, it is an important and nutritious meal for vulnerable groups such as infants, people with reduced immune responses and the elderly. Quadram Institute researchers are enabling scientists in Ghana to identify ways to improve the quality and safety of the fermented product and safeguard vulnerable consumers.

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