Microbiological quality of beef, mutton, and water from different abattoirs in the Eastern Cape Province, South Africa

BACKGROUND AND AIM: Abattoir processes from skinning, evisceration, to chilling usually lead to meat contamination by foodborne pathogens. Hence, continual microbial surveillance of slaughter carcasses by veterinary public health officials is key to preventing contamination and outbreak of meat-rela...

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Detalles Bibliográficos
Autores principales: Ncoko, Philisani, Jaja, Ishmael Festus, Oguttu, James Wabwire
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Veterinary World 2020
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7429376/
https://www.ncbi.nlm.nih.gov/pubmed/32848312
http://dx.doi.org/10.14202/vetworld.2020.1363-1371

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7429376/
https://www.ncbi.nlm.nih.gov/pubmed/32848312
http://dx.doi.org/10.14202/vetworld.2020.1363-1371

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