Detection and identification of antimicrobial-resistant Salmonella in raw beef at Wolaita Sodo municipal abattoir, Southern Ethiopia

Author:

Wabeto Wondimu,Abraham Yishak,Anjulo Antehun Alemayehu

Publisher

Springer Science and Business Media LLC

Subject

Health, Toxicology and Mutagenesis,Public Health, Environmental and Occupational Health,Food Science

Reference57 articles.

1. Gould GW and Russell NJ: Major, new and emerging food-poisoning and food spoilage microorganisms. Food preservatives 2003, 2. NewYork: Kluwer Academic/Plenum Publishers: 1-13.

2. WHO: regional office for Africa “Developing and Maintaining Food Safety Control Systems for Africa Current Status and Prospects for Change”. Second FAO/WHO Global Forum of Food Safety Regulators, Bangkok, Thailand, 2004, Pp. 12–14.

3. MoH: national hygiene and sanitation strategy: to enable 100% adoption of improved hygiene and sanitation. Federal Democratic Republic of Ethiopia Ministry of Health, Water and Sanitation Program, 2005, pp 5. http://documents.worldbank.org/curated/en/216221468023104331/pdf/463600WSP0Box31SanitationStrategyAF.pdf . Accessed 5 Sept 2016.

4. Linda du T, Irma V. Food practices associated with increased risk of bacterial food borne disease of female students in self-catering residences at the Cape Peninsula University of Technology. J Fam Ecol Consum Sci. 2005;33.

5. Wales AD, Cook AJ, Davies RH. Producing Salmonella-free pigs: a review focusing on interventions at weaning. Vet Rec. 2011;168(10):267–76.

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