Aims: This study aimed to examine the effect of different types of meat on the chemical and organoleptic properties of sempol. Study Design and Methodology: It employed an experimental method with Fully Randomized Design (FRD) in three treatments, each of which was applied to DA...
Open access
Research Article10.9734/afsj/2022/v21i12604
Hazard Analysis Critical Control Point (HACCP) is a protective approach alarmed with not only food manufacturing but also storage safety. Now-a-days this system has become vital tool for dealings involving different types and kinds of foodstuffs. This perseverance was to establis...
Open access
Research Article10.9734/afsj/2021/v20i530295
Aim: The objective of this study was to identify the risk factors for Salmonella spp. contamination of Moroccan chicken carcases during slaughtering. Sixty four traditional slaughter houses were studied from October 2014 to June 2016 in Ouarzazate (Morocco). Methodology: A qu...
Open access
Research Article10.9734/MRJI/2017/33013
This study was conducted to determine the incidence of Campylobacter jejuni in Chicken meat and faeces in Kano metropolis. A total of 300 samples comprising of 180 faecal samples and 120 chicken’s meat were collected from Poultry markets located within 6 local government areas of...
Open access
Research Article10.9734/BMRJ/2016/25582
Background: The demand for meat and meat products has been on the increase because of its nutritive value. Meat and meat products have been implicated in cases of foodborne diseases in both developed and developing countries. In Nigeria, there exist a dearth of information on the...
Open access
Research Article10.9734/BMRJ/2016/25663
The experiment was conducted to isolate and identify Salmonella gallinarum from field cases to prepare formalin killed vaccine and to determine the efficacy of experimentally prepared fowl typhoid vaccine. A total of 48 chickens were divided into six groups (group A, B, C, D, E a...
Open access
Research Article10.9734/BMRJ/2016/24994