Abdullahi A, Hassan A, Kadarman N, Junaidu MY, Adeyemo OK. Occupational hazards among the abattoir workers associated with noncompliance to the meat processing and waste disposal laws in Malaysia. Risk Manag. Healthc. Policy. 2016;9(1):157–63.
Aburi SAP. Assessment of Hygiene practices used by Small Butchers and Slaughter Slabs in beef value chain in Juba town-South Sudan. Appl. Sci. J. 2012.
Adams RM, Maurice OM. Food microbiology. 3rd Ed. Guildford, UK: RSC Publishing; 2008.
Adzitey F, Huda N. Effects of post-slaughter carcass handling on meat quality. Pak. Vet. J. 2012;32(2):161–4.
Agriterra. Identification of livestock investment opportunities in Uganda [Internet]. Arnhem, Netherlands; 2012. Available from: www.agriterra.org
APHA. PDF Download Compendium of Compendium of methods for the Microbiological Examination of Foods , 4th Edition. 4th Editio. Downes FP, Ito K, editors. American Public Health Association (APHA) 2001-04-15; 2001.
Assefa T, Tasew H, Wondafrash B, Beker J. Contamination of Bacteria and Associated Factors among Food Handlers Working in the Student Cafeterias of Jimma University Main Campus, Jimma, South West Ethiopia. Altern. Integr. Med. 2015;04(01).
Bhandare et al. A comparison of microbial contamination on sheep / goat carcasses in a modern Indian abattoir and traditional meat shops. Food Control. 2007;18:854–8.
Bogere P, Baluka AS. Microbiological Quality of Meat at the Abattoir and Butchery Levels in Kampala City , Uganda. Internet J. Food Saf. [Internet]. 2014;16:29–35. Available from: https://www.researchgate.net/profile/Sylvia_Baluka/publication/281451512_Microbiological_Quality_of_Meat_at_the_Abattoir_and_Butchery_Levels_in_Kampala_City_Uganda/links/55e85dc508ae21d099c174f1.pdf. Accessed 15 March 2019
Centre for Food safety. Microbiological Guidelines for Food. 43/F, Queensway Government Offices, 66 Queensway, Hong Kong. 2014.
Chanzu O, Kunyanga CN, Imungi JK. Effects of Poor Post-slaughter Handling Practices on Microbiological Quality of Fresh Beef from Slaughterhouses in Kenya. Food Sci. Qual. Manag. 2018;78:17–22.
Chepkemoi S. Handling Practices, Microbial Quality and Weight Loss of Beef in Small and Medium Enterprise Butcheries in Nairobi and [Internet]. University of Nairobi; 2016. Available from: http://erepository.uonbi.ac.ke/bitstream/handle/11295/97748/Chepkemoi_Handling Practices, Microbial Quality And Weight Loss Of Beef In Small And Medium Enterprise Butcheries In Nairobi And Isiolo Counties, Kenya.pdf?sequence=1&isAllowed=y. Accessed 10 March 2019
Chepkemoi S, Lamuka PO, Abong GO, Matofari J. Sanitation and Hygiene Meat Handling Practices in Small and Medium Enterprise butcheries in Kenya -Case Study of Nairobi and Isiolo Counties. Internet J. Food Saf. 2015;17(Irungu 2008):64–74.
Codex. Regulation on Turkish food codex microbiological criteria. 2011. Report No.: 5996.
Das P, Mazumder PB. Prevalence of Staphylococcus in raw meat samples in Southern Assam, India. J. Agric. Vet. Sci. [Internet]. 2016;9(1):23–9. Available from: http://www.iosrjournals.org/iosr-javs/papers/vol9-issue1/Version-2/D09122329.pdf
- B COMMISSION REGULATION (EC) No 2073/2005 of 15 November 2005 on microbiological criteria for foodstuffs. 2018. Report No.: 2073/2005.
Ejalu BP, Fortin N. U.S. and Ugandan Food Safety Systems: A Challenge To Create Development Partners [Internet]. 2008. Available from: https://www.canr.msu.edu/iflr/uploads/files/StudentPapers/US_Ugandan_Food_Safety_Systems.pdf. Accessed 18 Feb 2019
FAO/WHO. Codex alimentarius Commission: Working paper on elaboration of a regional Standard for microbiological levels in foods (prepared by Egypt). Cairo, Egypt; 2003. Report No.: CX/NEA 03/16.
Fasae OA, Bakare MO. Cattle handling , hygiene and slaughtering techniques in selected cattle markets in Abeokuta and environs , Ogun state , Nigeria. J. Agric. Sci. Environ. 2016;16(2):50–60.
Food standards Australia Newzeland. Compendium of Microbiological Criteria for Food [Internet]. Food Stand. Aust. New Zeal. 2016. Food Standards Australia New Zealand. This; 2018. Available from: http://www.foodstandards.gov.au/publications/Pages/Compendium-of-Microbiological-Criteria-for-Food.aspx. Accessed 21 Feb 2019
Gilbert SE, Whyte R, Bayne G, Paulin SM, LAke RJ, Van der logt P. Survey of domestic food handling practices in New Zealand. Int. J. Food Microbiol. 2007;117(3):306–11.
Gorman R, Bloomfield S, Adley CC. A study of cross-contamination of food-borne pathogens in the domestic kitchen in the Republic of Ireland. Int. J. Food Microbiol. 2002;76(1–2):143–50.
Kadariya J, Smith C, Thapaliya D. Staphylococcus aureus and Staphylococcal Food-Borne Disease: An Ongoing Challenge in Public Health. Biomed Res. Int. 2014;2014.
Kebede et al. Assessment of Bacteriological Quality of Sold Meat in the Butcher Shops of Adigrat, Tigray, Ethiopia Bureau of Agriculture and Rural Development. Appl. J. Hyg. 2014;3(3):38–44.
Kumar P, Rao J, Haribabu Y, Manjunath. Microbiological Quality of Meat Collected from Municipal Slaughter Houses and Retail Meat Shops from Hyderabad Karnataka Region, India. APCBEE Procedia [Internet]. Elsevier B.V.; 2014. p. 364–9. Available from: http://linkinghub.elsevier.com/retrieve/pii/S221267081400150X. Accessed 10 March 2019
Lawan et al. Evaluation of physical facilities and processing operations of major abattoirs in North-western states of Nigeria. Sokoto J. Vet. Sci. 2013;11(1):56–61.
Maharjan S, Rayamajhee B, Chhetri VS, Sherchan SP, Panta OP. Microbial quality of poultry meat in an ISO 22000 : 2005 certified poultry processing plant of Kathmandu valley. Int. J. food c. International Journal of Food Contamination; 2019;6(8).
Microgen. A Guide to Environmental Microbiological Testing for the Food Industry [Internet]. Camberley, Surrey England; 2016. Available from: http://microgenbioproducts.com/wp-content/uploads/sites/8/2016/02/Path-Chek-Guide-to-Environmental-Monitoring_09.05.08-_9_.pdf
Mirembe B, Ndejjo R, Musoke D. Sanitation and Hygiene status of butcheries in Kampala, Uganda. African J. food, Agric. Nutr. Dev. 2015;15(3):1–8.
Muinde O, Kuria E. Hygienic and sanitary practices of vendors of street foods. African J. food Agric. Nutr. Dev. 2005;5(1).
Mwangi LW, Matofari JW, Muliro PS, Bebe BO. Hygienic assessment of spontaneously fermented raw camel milk ( suusa ) along the informal value chain in Kenya. Int. J. Food Contam. [Internet]. International Journal of Food Contamination; 2016;3(18). Available from: http://dx.doi.org/10.1186/s40550-016-0040-8
Nouichi S, Mossadak HT. Superficial Bacterial Contamination of Ovine and Bovine Carcasses at El-Harrach Slaughterhouse ( Algeria ). Eur. J. Sci. Res. 2009;38(3):pp.474-485.
Obeng AK, Johnson FS, Appenteng SO. Microbial Quality of Fresh Meat from Retail Outlets in Tolon and Kumbungu Districts of the Northern Region of Ghana. Int. J. Sci. Technol. 2013;2(6):423–8.
PEH. Annual Summary of Outbreaks in New Zealand, 2007 [Internet]. 2008. Available from: https://surv.esr.cri.nz/surveillance/annual_outbreak.php?we_objectID=4167. Accessed 21 April 2019
Rani Z, Hugo A, Hugo C, Vimiso P, Muchenje V. Effect of post-slaughter handling during distribution on microbiological quality and safety of meat in the formal and informal sectors of South Africa : A review. S. Afr. J. Anim. Sci. 2017;47(3).
Ray B. Fundamental food Microbiology. 3rd Ed. Boca Raton: CRC Press Taylor & Francis Group; 2005.
Shojaei H, Shooshtaripoor J, Amiri M. Efficacy of simple hand-washing in reduction of microbial hand contamination of Iranian food handlers. Food Res. Int. 2006;39(5):525–9.
Da Silva N, Hiromitaniwaki M, Junqueira V, Silveira N, Nascimento M, Gomes R. Microbiological Examination Methods of Food and Water: A laboratory manual. 6000 Broken Sound Parkway NW, Suite 300 Boca: CRC Press Taylor & Francis Group; 2013.
Al Suwaidi, A .H.E., Hussein H, Al Faisal W, El Sawaf E, Wasfy A. Hygienic Practices Among Food Handlers in Dubai. Int. J. Prev. Med. Reserach. 2015;1(3):101–8.
Wambui J, Karuri E, Lamuka P, Matofari J. Good Hygiene Practices among Meat Handlers in Small and Medium Enterprise Slaughterhouses in Kenya. Food Control. Elsevier B.V.; 2017;5(36).
Birhanu W, Weldegebriel S, Bassazin G, Mitku F, Birku L, Tadesse M. Assesment of Microbiological Quality and Meat Handling Practices in Butcher Shops and Abattoir Found in Gondar Town, Ethiopia. Int. J. Microbiol. Res. 2017;8(2):59–68.