Bacteriological quality and predictors of raw meat collected from municipal slaughterhouse and butcher shops in northeast, Ethiopia.

ABSTRACT:

Background

Meat is a good source of protein in the human diet, and more than three-quarters of the world's population consumes it. It is the most perishable food item since it has enough nutrients to enable microbial growth. In underdeveloped nations, animals are routinely slaughtered and sold in unsanitary conditions, compromising the bacteriological quality and safety of the meat received from the animals. To protect customers' health from numerous foodborne diseases this study aimed to determine the microbial quality and predictors of meat along the meat value chain in Northeast, Ethiopia.

Objective

To determine the bacteriological quality of meat and its predictors obtained from the Dessie City Administration's municipal slaughterhouse and butcher shops.

Materials and

SUBMITTER: Berhanu L 

PROVIDER: S-EPMC11751221 | biostudies-literature | 2024

REPOSITORIES: biostudies-literature