Microbiological Quality and Safety of Fresh Rabbit Meat with Special Reference to Methicillin-Resistant <i>S. aureus</i> (MRSA) and ESBL-Producing <i>E. coli</i>
The purpose of this investigation was to evaluate the microbial quality and safety of rabbit meat. A total of 49 rabbit meat samples were taken at the retail level. The mesophiles, staphylococci, <i>Enterobacterales</i>, and <i>Pseudomonas</i> spp. counts were 4.94 ± 1.08, 2....
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| Main Authors: | , , |
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| Format: | Book |
| Published: |
MDPI AG,
2024-03-01T00:00:00Z.
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| Online Access: | Connect to this object online. |
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| Call Number: |
A1234.567 |
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| Copy 1 | Available |