During the slaughtering process, the meat product cross-contaminates with the surrounding
contact surfaces. This study aimed to assess the level of microbial contamination of poultry …

Escherichia coli of beef origin has been responsible for a number of foodborne infections.
This study determined the incidence of Escherichia coli and coliforms in beef (meat muscle …

Iron, which is described as the most basic component found in nature, is hard to be
assimilated by microorganisms. It has become increasingly complicated to obtain iron from …

This study investigated virulence-associated resistance genes and phylogenetic analysis of
Escherichia coli (E. coli) isolated from various meat types in Ghana. The prevalence of …

Farmers play an important role in meat, introducing antibiotic-resistant microorganisms and
antibiotic residues. This study assessed farmers' knowledge and perception of …

Food is a means to sustain and enjoy life, but it is also a medium for microbial
contamination, causing disease and death. Fruits, vegetables, meat, and water are the …

Food-borne pathogens cause serious health threats to consumers globally. The
consumption of contaminated and undercooked meat products obtained from livestock and …

This study assessed the knowledge and perception of consumers on microbiological meat
safety, antibiotic resistance and residues in Tema Metropolis, Ghana. A semi-structured …

Escherichia coli O157: H7 is an important human pathogen capable of causing food borne
infections with severe consequences of haemorrhagic colitis (HC), haemolytic uraemic …

Escherichia coli is a fecal-coliformic bacteria that usually uses as bioindicator in water
quality based on biological parameter. Water source which contaminated with E. coli …