HAZARD ANALYSIS AND CRITICAL CONTROL POINTS OF MEAT PIE PRODUCED IN SOME RETAIL OUTLETS IN ZARIA, KADUNA STATE, NIGERIA

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dc.contributor.authorDOLAPO, TOSIN AINA
dc.date.accessioned2017-12-14T13:20:42Z
dc.date.available2017-12-14T13:20:42Z
dc.date.issued2016-10
dc.descriptionA THESIS SUBMITTED TO THE SCHOOL OF POSTGRADUATE STUDIES, AHMADU BELLO UNIVERSITY, ZARIA, NIGERIA, IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE AWARD OF THE DEGREE OF MASTER OF SCIENCE IN VETERINARY EPIDEMIOLOGYen_US
dc.description.abstractSalmonella is among the most important food borne pathogens worldwide contaminating wide range of animal products including meat pie. Hazard analyses of meat pie production line and meat pie produced in retail outlets in Zaria was conducted to determine hazard associated with the production line, raw materials and meat pie produced and also the critical control points. These analyses consisted of watching all the steps involved from raw materials, mixing process to collection of swab samples. A total of 480 samples were collected from meat pie production and were tested for the presence of Salmonella spps and also the level of bacterial contamination were determined. Sample type included raw meat flour, egg,en_US
dc.identifier.urihttp://hdl.handle.net/123456789/9696
dc.language.isoenen_US
dc.subjectHAZARD,en_US
dc.subjectANALYSIS,en_US
dc.subjectCRITICAL CONTROL POINTS,en_US
dc.subjectMEAT PIE PRODUCED,en_US
dc.subjectRETAIL OUTLETS,en_US
dc.subjectZARIA,en_US
dc.titleHAZARD ANALYSIS AND CRITICAL CONTROL POINTS OF MEAT PIE PRODUCED IN SOME RETAIL OUTLETS IN ZARIA, KADUNA STATE, NIGERIAen_US
dc.typeThesisen_US
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