Microbiological quality and safety of poultry processed in Africa: A review

Poultry is the second most consumed meat in the world. In Africa, chicken production and processing are practiced both formally and informally, with smallholders constituting the majority in this sector. Informal practices are vulnerable to the production and processing of chicken, which is easily contaminated by pathogens such as Escherichia coli, Staphylococcus aureus, Salmonella, and Camp...
Source: African Journal of Microbiology Research - Category: Microbiology Source Type: research