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Although there are many diagnostic and detection platforms for detection of various bacteria, these often require large elaborate procedures and well trained experts to execute. The turnaround time for results can sometimes be long. The development of portable and low power devices integrated...

The Hazard Analysis Critical Control Point (HACCP) concept was applied for the first time to four Zambian cattle slaughterhouses to study slaughterhouse hygiene and bacterial contamination of carcasses. Swabs were collected from carcass surfaces and also from the following environmental surfaces,...