DOI: 10.17265/2159-5828/2019.07.002
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Chelea Matchawe, Lucy M. Ndip, Anna Zuliani, Marie-Chantal Ngonde, Edi Piasentier

Abstract: Delivering safe beef carcass at the Yaoundé abattoir is challenged by improper Good Manufacturing Practices (GMP) and poor hygiene practices leading to microbial contamination during slaughtering and dressing processes. This study was to estimate the safety and quality of carcasses via detection of Salmonella and evaluation of aerobic colony count (ACC), Enterobacteriaceae count (EC). Swabs of carcass from 145 cattle were collected at three different sites. Hides & anus from live cattle, butchers' hands, and p…

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