https://www.selleckchem.com/pr....oducts/i-bet-762.htm
Abattoir processes from skinning, evisceration, to chilling usually lead to meat contamination by foodborne pathogens. Hence, continual microbial surveillance of slaughter carcasses by veterinary public health officials is key to preventing contamination and outbreak of meat-related foodborne diseases. This study was conducted to determine the count and aerobic plate count (APC) and to detect and spp. in meat and water from selected slaughter facilities. Retrospective data (n=10 collected in 2017 by the Provincial Veterinary Departm
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