Salmonella in Raw and Ready to Eat Meat

Consumption of animal origin products are increasing with livestock population and a descriptive data for better understanding of antibiotic use in animal production and Salmonella contamination in the food chain are absolutely essential to safe guard the health of the consumer. Despite this fact, only few studies are done on the level of Salmonella contamination from meat and its relation to the antibiotic given to the live animal. This book, therefore, provides a necessary update on the distribution level of the pathogen and to estimate its public health importance. Raw and ready to eat chicken and beef samples were collected to screen antibiotic residues qualitatively, to assess Salmonella contamination rate and to study resistance profiles of salmonella isolates from the same samples. The result should give useful information on the public health importance of the pathogen in meat available to consumer in the retail markets and to take measures accordingly.

Autorentext

Bilatu A. Gebre, MSc: Studied Food Engineering and Bioprocess Technology at Asian Institute of Technology. Researcher at Ethiopian Institute of Agricultural Research, Pawe Agricultural Research Center, Pawe.