WebThe presence of pathogens in grilled chicken is an important public health risk because of the great demand for and daily consumption of this product in this region. We analyzed a total of 70 grilled chicken samples bought randomly from street vendors and retail outlets in the city of Reynosa, Mexico, to determine the prevalence of Escherichia coli (Shiga toxin … WebSep 1, 2024 · First, water is boiled separately before it is added to the slurry while mixing to produce a thin mixture. This mixture is then boiled for 5–10 minutes after which sugar and wheat flour is added to the maxau pot, allowed to stand for 24 hours, and then kept at room temperature [8].
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WebDaphney Shiningeni 1 , Percy Chimwamurombe 2 , Renatus Shilangale 3 , Jane Misihairabgwi 4 Affiliations 1 Department of Biological Sciences, Faculty of Science, … WebPublication date: Available online 31 May 2024Source: Meat ScienceAuthor(s): Daphney Shiningeni, Percy Chimwamurombe, Renatus Shilangale, Jane … in 2 touch
Prevalence of pathogenic bacteria in street vended ready-to-eat …
WebJul 6, 2024 · Publication date: Available online 31 May 2024Source: Meat ScienceAuthor (s): Daphney Shiningeni, Percy Chimwamurombe, Renatus Shilangale, Jane MisihairabgwiAbstractTo determine the prevalence of pathogenic bacteria in street vended ready-to-eat meats in Windhoek, Namibia, a total of 96 street vended ready to … WebFeb 1, 2024 · Shiningeni D, Jane Misihairabgwi, Percy Chimwamurombe, Renatus Shilangale. Meat Science, 01 Feb 2024, 148: 223-228 DOI: … WebDaphney Shiningeni Percy Chimwamurombe Renatus P Shilangale Jane Misihairabgwi To determine the prevalence of pathogenic bacteria in street vended ready-to-eat meats in Windhoek, Namibia, a... dutch oven best