Prof FT Tabit

Expertise

• Food Analysis
• Food Microbiology
• Food Product Development
• Food safety

Qualifications

• B.Sc Life Sciences (University of Buea, Cameroon) 
• M Sc Food Science and Technology (Lund University, Sweden)
• PhD, Food Science (University of Pretoria South Africa)

NRF Rating

Currently teaching

• Various aspects in food science and technology

Fields of academic interests

Research interests

• ORCID: https://orcid.org/0000-0001-8004-8415
• Scopus Author ID: 35800386100
• Food security, production and consumption
• Food product development
• Food microbiology
• Food safety and quality assurance

Journal articles

• MAKUMBE H.H., TABIT F.T., DLAMINI B.C. (2021). Prevalence, Molecular Identification, Antimicrobial Resistance, and Disinfectant Susceptibility of Listeria innocua Isolated from Ready-to-Eat Foods Sold in Johannesburg, South Africa. Journal of Food Quality and Hazards Control 8(3): 131-139. http://dx.doi.org/10.18502/jfqhc.8.3.7200  
• NKOSI, N.V., TABIT FT (2021). The food safety knowledge of street food vendors and the sanitary conditions of their street food vending environment in the Zululand District, South Africa 7(7): e07640. http://dx.doi.org/10.1016/j.heliyon.2021.e07640
• Oladipo-Adekeve, O.T. and Tabit, F. (2021).  The food safety knowledge of street food vendors and the sanitary compliance of their vending facilities, Johannesburg, South Africa. Journal of Food Safety, DOI: 10.1111/jfs.12908
• ASIEGBU CV, LEBELO SL, TABIT FT (2020). Microbial Quality of Ready-to-Eat Street Vended Food Groups Sold in the Johannesburg Metropolis, South Africa. Journal of Food Quality and Hazards Control 7 (1):18-26. http://dx.doi.org/10.18502/jfqhc.7.1.2448
• MOKHELE TM, AMONSOU EO, TABIT FT (2020). Development of composite biscuits made from amadumbe (Colocasia esculenta L. Schott) and soybean (Glycine max L. Merrill) and investigation of their nutritional and organoleptic properties. Food Research 4 (4):1333-1343. https://doi.org/10.26656/fr.2017.4(4).069
• TEFFO LA, TABIT FT (2020). An assessment of the food safety knowledge and attitudes of food handlers in hospitals. BMC Public Health 20(1):311. http://dx.doi.org10.1186/s12889-020-8430-5
• SIBANYONI JJ, & TABIT FT (2019). An assessment of the hygiene status and incidence of foodborne pathogens on food contact surfaces in the food preparation facilities of schools. Food Control 98: 94-99. https://doi.org/10.1016/j.foodcont.2018.11.009
• OWUSU-DARKO R, ALLAM M, DE OLIVEIRA SD, FERREIRA CAS, GROVER G, MTSHALI S, ISMAIL A, MALLAPPA RH, TABIT FT, BUYS EM (2019). Genome Sequences of Bacillus sporothermodurans Strains Isolated from Ultra High Temperature (UHT) Milk. Microbiology Resource Announcements 8: e00145-19. https://doi.org/10.1128/MRA.00145-19
• TABIT FT (2018). Prevalence and growth characteristics of Bacillus sporothermodurans in UHT milk. British Food Journal. 120(10):2250-2260  http://dx.doi.org/10.1108/BFJ-02-2018-0126
• TSHIKALANGE TE, MODISHANE DC, TABIT FT. (2017) antimicrobial, antioxidant and cytotoxicity properties of selected wild edible fruits of traditional medicinal plants. Journal of Herbs, Spices & Medicinal Plants 23(23):68-76. http://dx.doi.org/10.1080/10496475.2016.1261387
• SIBANYONI JJ, TABIT FT. (2017) assessing the food safety attitudes and awareness of managers of school feeding programmes in mpumalanga, south africa. Journal of Community Health 42(4):664-673. http://dx.doi.org/10.1007/s10900-016-0303-6
• SIBANYONI JJ, TSHABALALA P, TABIT FT (2017). Food safety knowledge and awareness of food handlers in school feeding programmes. Food Control 73 (Part B), 1397–1406. http://dx.doi.org/10.1016/j.foodcont.2016.11.001
• TABIT FT, KOMOLAFE NT, TSHIKALANGE TE, NYILA MA. (2016). Phytochemical constituents and antioxidant and antimicrobial activity of selected plants used traditionally as a source of food. Journal of Medicinal Food 19(3), 324-329. http://dx.doi.org/10.1089/jmf.2015.0099
• ASIEGBU CV, LEBELO SL, TABIT FT. (2016). The food safety knowledge and microbial hazards awareness of consumers of ready-to-eat street-vended food. Food Control 60, 422-429. http://dx.doi.org/10.1016/j.foodcont.2015.08.02
• TABIT FT. (2016). Advantages and limitations of potential methods for the analysis of bacteria in milk: a review. Journal of Food Science and Technology 53(1), 42-49. http://dx.doi.org/10.1007/s13197-015-1993-y