Original paper
Bacterial Contamination of Tsire-Suya, a Nigerian Meat Product
Abstract
1 Abstract: Samples of raw meat prior to roasting, and tsire-suya were analyzed bacteriologically for total viable, coliform, staphylococcal counts and the presence of Pseudomonas aeruginosa, Bacillus cereus, Staphylococcus aureus and Escherichia coli. The sensitivity of the bacterial isolates to some antibiotics and spices was evaluated. The total viable count varied from 20x10 to 289x10 cfu/g for the raw meat and 7x10 2 2 2 in tsire-suya. P....
Paper Details
Title
Bacterial Contamination of Tsire-Suya, a Nigerian Meat Product
Published Date
Aug 15, 2006
Volume
5
Issue
5
Pages
458 - 460
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Notes
History