4. Staphylococcus aureus ISOLATED FROM COW MEAT: ISOLATION, IDENTIFICATION, AND ANTIBIOGRAM
|| Student Researchers
A consumer's right is to receive a high-quality product and not one that poses a health risk. Cow flesh is very appealing, delicious, easily digested, and nutritionally dense. 20-45% of cow meat consists of protein; the remainder consists of water, fat, phosphate, iron, vitamins, and zinc (USDA, 2011). Quality products are ones that satisfy some customer demand or expectation and are also safe and healthy (Sahoo et al. 1996). Cow meat's microbio...