Occurrences and antibiotic susceptibility patterns of in raw meat samples from abattoir and butcher shops in Jimma Town, Southwest Ethiopia.

The widespread habit of consumption of raw meat along with poor hygiene during handling, transportation, and processing are the major contributors to the high prevalence of food-borne diseases in Ethiopia. To assess the occurrences and antimicrobial susceptibility patterns of in raw meat, samples were collected from abattoir and butcher shops in Jimma town. A laboratory-based cross-sectional study design was used.

Occurrence, Risk Factors, and Antimicrobial Susceptibility Test of Thermophilic Species of Bovine Carcass at Municipal Abattoir and Butcher Shops of Jimma Town, Southwest Ethiopia.

Background: Although () and () cause acute diarrheal diseases in people all over the world, they are most commonly seen in other mammalian species and are a seemingly healthy carrier condition. Humans in Ethiopia, on the other hand, are largely unaware of the existence of in food animals as potential sources of infection.

Objective: To determine the occurrence, risk factors, and antimicrobial susceptibility pattern of thermophilic species in bovine raw meat from the abattoir and butcher shops.

Effect of Microbial Quality of Washing Water on Hand Hygiene Status of Food Handlers in Jimma Town: Implication for Food Hygiene and Safety.

Background: In most cases, people pay more attention to the microbial quality of drinking water than the quality of water they used to wash hands. This may lead to the occurrence of various foodborne illnesses through the introduction of pathogenic microbes during preparation and serving of food.

Objective: To determine the effect of microbial quality of washing water on the hand hygiene status of food handlers in Jimma town.

Microbial quality of raw cow milk and its predictors along the dairy value chain in Southwest Ethiopia.

Raw milk may contain pathogenic microorganism that can seriously affect the health of consumers. In Southwest Ethiopia, raw cow milk is consumed more than the processed products, but its microbiological quality and its predictors are not studied well. The aim of this study was to determine the microbial quality of raw cow milk and its predictors along the dairy value chain in Southwest Ethiopia.