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Since 1986, the numbers of pigs in Uganda have at least quadrupled and today’s more than two million pigs are in the hands of 1.1 million households. Up to 70% of all pork is estimated to be consumed in urban and peri-urban areas, mainly through informal road-side butcheries and ‘pork joints’. In...
Since the 1980s, pork has become very popular in eastern Africa, with Uganda currently leading per capita consumption. Most of the pork is produced locally by smallholder pig farmers who ventured into piggery as a profitable income–generating activity. Yet, knowledge of good husbandry practices i...
The risk of Salmonella contamination along the pork production is a worldwide concern. Not only the biological contamination, but also personal perception and individual behavior play a role for risk assessment along a chain. This study is to identify the prevalence and number of Salmonella in 3 ...
Pork safety is an important public health concern in Vietnam and is a shared responsibility among many actors along the pork value chain. We examined the knowledge, perceptions, and practices regarding food safety, disease, and health risk among selected pork value chain actors (slaughterhouse ow...
Previous research on trichinellosis in Africa focused on isolating Trichinella from wildlife while the role of domestic pigs has remained highly under-researched. Pig keeping in Uganda is historically recent, and evidence on zoonotic pig diseases, including infection with Trichinella species, is ...
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