Microbiological safety and hygienic quality of camel meat at abattoir and retail houses in Jigjiga city, Ethiopia.
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DOI: 10.3855/jidc.9686
Abstract: INTRODUCTION Camel meat is a relatively new, emerging meat type that may serve as sources of foodborne pathogens to the consumer. METHODOLOGY A cross-sectional study was conducted to determine the microbiological safety and quality of… read more here.
Keywords: meat; quality camel; retail houses; abattoir retail ... See more keywords