The habit, choice, intention, and perception of raw beef consumers on raw beef-eating: the health risk management perspective
Abstract Apart from its nutritive value, meat is one of the substances for the transmission of pathogenic micro-organisms to consumers and the raw beef eating habit of Ethiopians can create a favourable condition for the transmission of pathogens from contaminated meat to raw beef consumers. The fac...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
BMC
2022-07-01
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| Series: | BMC Nutrition |
| Subjects: | |
| Online Access: | https://doi.org/10.1186/s40795-022-00564-1 |