The combined effects of high bacterial contamination, poor hygiene, lack of heat treatment, and widespread antibiotic resistance pose a potential hygiene-associated risk to raw beef consumers. Reducing this risk requires prompt action, including raising public awareness, enforcing strict meat hygiene standards, and implementing strategies to curb antimicrobial resistance.
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Daniel Teshome Gebeyehu
Wollo University
Tesfaye Abebe
Jigjiga University
Ayalew Negash Shiferaw
University of Gondar
PLoS ONE
University of New England
University of Gondar
Wollo University
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Gebeyehu et al. (Tue,) studied this question.
synapsesocial.com/papers/69d894526c1944d70ce0547e — DOI: https://doi.org/10.1371/journal.pone.0346594