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Review of microbial hazards associated with meat processing in butcheries

Author: Matodzi, T ; Shilenge, LB ; Shale, K ; Tshelane, Cathrine ; Machete, F Date: Dec 2016 Meat is known to be highly nutritional and rich in proteins, which makes it a good substrate for possible microbial growth. As a result, meat in its raw state is easily susceptible to colonization by microbes. This study briefly describes the ... Read more c b

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Browsing by Subject "Foodborne illness"

Browsing by Subject "Foodborne illness"

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