An estimation of thermophilic Campylobacter population in ready-to-eat roast beef and chicken sold and hygiene practices of sellers in beer bars in Arusha, Tanzania.
Background: In Tanzania, ‘nyama-choma’ (roast beef) and ‘kuku-choma’ (roast chicken) are popular ready-to-eat foods served in beer bars. A separate risk assessment for thermophilic Campylobacter in Arusha showed that the incidence rate was 6.4 people (90% CI: 3.4-10.4) per 1000 peopleper day but...
| Autores principales: | , , , , , |
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| Formato: | Conference Paper |
| Lenguaje: | Inglés |
| Publicado: |
2011
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| Acceso en línea: | https://hdl.handle.net/10568/12460 |
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