Open AccessMicrobiological safety and hygienic quality of camel meat at abattoir and retail houses in Jigjiga city, Ethiopia
Author(s) -
Henok Ayalew Tegegne,
Amare Berhanu,
Yitbarek Getachew,
Biresaw Serda,
Dagmar Nölkes,
Sissay Tilahun,
Berhanu Sibhat
Publication year - 2019
Publication title -
the journal of infection in developing countries
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.322
H-Index - 49
eISSN - 2036-6590
pISSN - 1972-2680
DOI - 10.3855/jidc.9686
Subject(s) - food safety , business , quality (philosophy) , veterinary medicine , food science , medicine , biology , philosophy , epistemology
Camel meat is a relatively new, emerging meat type that may serve as sources of foodborne pathogens to the consumer.
Accelerating Research
Robert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom
Address
John Eccles HouseRobert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom