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B. N. Dlamini

Publications (4)

Strengthening the Monitoring and Surveillance System for Bovine Tuberculosis in Post Mortem Material from Slaughtered Cattle in Eswatini: A Review

B. N. Dlamini, C. Mudyanavana, S. Mdluli, V. E. Imbaytarwo-Chikosi, K. S. Ntshalintshali & M. T. Masarirambi · Asian Journal of Advances in Agricultural Research · 2021

The main objective of this review study was to examine the validity of test results generated by using the Ziehl-Neelsen smear microscopy as the sole diagnostic tool for the monitoring and surveillance of bovine tuberculosis in cattle slaughtered in Eswatini. Methods: A retrospec...

Open access Research Article 10.9734/ajaar/2021/v17i430204

Salmonella Serotypes Isolated from Beef Carcass Samples from Eswatini

B. N. Dlamini, C. Mudyanavana, T. H. Gadaga & M. T. Masarirambi · Journal of Advances in Microbiology · 2021

Aim: The objective of this study was to determine the prevalence of Salmonella serovars isolated in beef carcasses slaughtered in Eswatini from 2017 to 2020. Methods: Data analysed was officially recorded microbiological data from 2017 to 2020. Sterile broth moistened swabs were...

Open access Research Article 10.9734/jamb/2020/v20i1230309

Rabies in Eswatini: What are the Issues and Challenges?

B. N. Dlamini, S. Mdluli, C. Mudyanavana, N. E. Chikuni & M. T. Masarirambi · Journal of Advances in Microbiology · 2020

National efforts to control canine rabies have encountered some challenges, hence the disease is becoming endemic in Eswatini. The purpose of this study was to establish the extent to which resources and other relevant constraints may have an impact on implementing the national r...

Open access Research Article 10.9734/jamb/2020/v20i730260

A Comparative Review of the Beef Carcass Classification Systems of Selected African Countries with the Red Meat Classification System Found in the European Union

B. N. Dlamini, M. T. Masarirambi & T. H. Gadaga · Asian Journal of Advances in Agricultural Research · 2020

Beef carcass classification represents an assurance to the consumer that the meat conforms to established set of official standards according to consumer demands and expectations. Most beef carcass grading systems combine both the grades for quality (carcass maturity, fatness, co...

Open access Research Article 10.9734/ajaar/2020/v12i430090