{"title":"埃塞俄比亚南部Arba Minch镇肉店肉类接触表面细菌学特征、生肉处理方法及其相关因素的评估-一项基于设施的横断面研究","authors":"T. Kanko, Mohammed Seid, Mathewos Alemu","doi":"10.1186/s40550-023-00102-2","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":52163,"journal":{"name":"International Journal of Food Contamination","volume":"10 1","pages":"1-13"},"PeriodicalIF":0.0000,"publicationDate":"2023-01-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Evaluation of bacteriological profile of meat contact surfaces, handling practices of raw meat and its associated factors in butcher shops of Arba Minch town, southern Ethiopia-A facility based cross sectional study\",\"authors\":\"T. Kanko, Mohammed Seid, Mathewos Alemu\",\"doi\":\"10.1186/s40550-023-00102-2\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":52163,\"journal\":{\"name\":\"International Journal of Food Contamination\",\"volume\":\"10 1\",\"pages\":\"1-13\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2023-01-18\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"International Journal of Food Contamination\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1186/s40550-023-00102-2\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"Medicine\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Food Contamination","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1186/s40550-023-00102-2","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"Medicine","Score":null,"Total":0}
Evaluation of bacteriological profile of meat contact surfaces, handling practices of raw meat and its associated factors in butcher shops of Arba Minch town, southern Ethiopia-A facility based cross sectional study