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 ...
Enlace original:
https://cgspace.cgiar.org/handle/10568/12460
Toyomaki, H.
,
Ishihara, K.
,
Sanka, P.
,
Kurwijila, Lusato R.
,
Grace, Delia
,
Makita, K.
,
[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.]
,
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.
