Microbiological safety and hygienic quality of camel meat at abattoir and retail houses in Jigjiga city, Ethiopia

Camel meat is a relatively new, emerging meat type that may serve as sources of foodborne pathogens to the consumer. A cross-sectional study was conducted to determine the microbiological safety and quality of camel meat from an abattoir and retail houses in Jigjiga city, Ethiopia. A total of 140 ca...

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Veröffentlicht in:	Journal of infection in developing countries 2019-03, Vol.13 (3), p.188-194
Hauptverfasser:	Tegegne, Henok Ayalew, Berhanu, Amare, Getachew, Yitbarek, Serda, Biresaw, Nölkes, Dagmar, Tilahun, Sissay, Sibhat, Berhanu
Format:	Artikel
Sprache:	eng
Schlagworte:	Campylobacter E coli Food irradiation
Online-Zugang:	Volltext
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