ISABB Journal of
Food and Agricultural Sciences

OFFICIAL PUBLICATION OF THE INTERNATIONAL SOCIETY OF AFRICAN BIOTECHNOLOGISTS AND BIOSCIENTISTS
  • Abbreviation: ISABB. J. Food and Agric. Sci.
  • Language: English
  • ISSN: 1937-3244
  • DOI: 10.5897/ISABB-JFAS
  • Start Year: 2011
  • Published Articles: 38

Full Length Research Paper

Microbiological assessment of meat contact surfaces at abattoir and retail houses in Jigjiga town, Somali National Regional State of Ethiopia

Henok Ayalew
  • Henok Ayalew
  • College of Veterinary Medicine, Haramaya University, P.O. box 138, Dire Dawa, Ethiopia.
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Amare Berhanu
  • Amare Berhanu
  • Alabama A & M University, Normal, AL 35811, Alabama, United States.
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Berhanu Sibhat
  • Berhanu Sibhat
  • College of Veterinary Medicine, Haramaya University, P.O. box 138, Dire Dawa, Ethiopia.
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Biresaw Serda
  • Biresaw Serda
  • College of Veterinary Medicine, Haramaya University, P.O. box 138, Dire Dawa, Ethiopia.
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  •  Received: 29 October 2014
  •  Accepted: 10 March 2015
  •  Published: 30 April 2015

How to cite this article

APA /
Ayalew, H., Berhanu, A., Sibhat, B., Serda, B. (2015). Microbiological assessment of meat contact surfaces at abattoir and retail houses in Jigjiga town, Somali National Regional State of Ethiopia. ISABB Journal of Food and Agricultural Sciences, 5(3), 21-26.
Chicago /
Henok Ayalew, Amare Berhanu, Berhanu Sibhat and Biresaw Serda. "Microbiological assessment of meat contact surfaces at abattoir and retail houses in Jigjiga town, Somali National Regional State of Ethiopia." ISABB Journal of Food and Agricultural Sciences 5, no. 3 (2015): 21-26.
MLA /
Henok Ayalew, et al. "Microbiological assessment of meat contact surfaces at abattoir and retail houses in Jigjiga town, Somali National Regional State of Ethiopia." ISABB Journal of Food and Agricultural Sciences 5.3 (2015): 21-26.
DOI /
https://doi.org/10.5897/ISABB-JFAS2014.0012
URL /
https://ftp.academicjournals.org/journal/ISABB-JFAS/article-abstract/61A8BFD51334

Copyright © 2024 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

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