Microbiological safety and hygienic quality of camel meat at abattoir and retail houses in Jigjiga city, Ethiopia.

Introduction: Camel meat is a relatively new, emerging meat type that may serve as sources of foodborne pathogens to the consumer.

Methodology: A cross-sectional study was conducted to determine the microbiological safety and quality of camel meat from an abattoir and retail houses in Jigjiga city, Ethiopia. A total of 140 camel carcass and retail meat samples (70 each) were examined for the presence and load of Staphylococcus aureus, Escherichia coli O157: H7, Listeria monocytogenes, Campylobacter spp.

Ethnobotanical knowledge of pastoral community for treating livestock diseases in Somali regional state, eastern Ethiopia.

Modern livestock health care is still at its lowest stage in Ethiopia and most modern veterinary services like drugs and veterinary professionals are not accessible and affordable to the majority of pastoral farmers. As a result, they rely on their traditional knowledge and practices on locally available. However, this traditional knowledge has not yet been well documented.