Prevalence and antimicrobial susceptibility of Escherichia coli O157 in beef at butcher shops and restaurants in central Ethiopia-Reference-Cited by-同舟云学术

Prevalence and antimicrobial susceptibility of Escherichia coli O157 in beef at butcher shops and restaurants in central Ethiopia

Published:2017-03-03 Issue:1 Volume:17 Page:
ISSN:1471-2180
Container-title:BMC Microbiology
language:en
Short-container-title:BMC Microbiol

Author:

Beyi Ashenafi Feyisa,Fite Akafete Teklu,Tora Ephrem,Tafese Asdesach,Genu Tadele,Kaba Tamirat,Beyene Tariku Jibat,Beyene Takele,Korsa Mesula Geloye,Tadesse Fanos,De Zutter Lieven,Goddeeris Bruno Maria,Cox Eric

Funder

Addis Ababa University

The VLIR-UOS funded project “Promotion of the PhD program in Veterinary Public Health at the faculty of Veterinary Medicine, AAU” between Ethiopia and Flanders (Belgium)

Publisher

Springer Science and Business Media LLC

Subject

Microbiology (medical),Microbiology

Link

http://link.springer.com/content/pdf/10.1186/s12866-017-0964-z.pdf

Reference35 articles.

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3. Chapman PA, Siddons CA, Cerdan Malo AT, Harkin MA. A 1 year study of Escherichia coli O157 in raw beef and lamb products. Epidemiol Infect. 2000;124(2):207–13.

4. Doyle MP. Escherichia coli O157:H7 and its significance in foods. Int J Food Microbiol. 1991;12(4):289–301.

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