Microbial Quality and Antibiotic Resistance Patterns of Isolate Bacteria from Ready-to-eat food and Associated Factors in Catering Kitchen of Jimma University Medical Center

dc.contributor.author	Mihiretab Fiseha
dc.contributor.author	Kassahun Ebba
dc.contributor.author	Mahmud Ahmednur
dc.date.accessioned	2026-06-16T12:22:36Z
dc.date.available	2026-06-16T12:22:36Z
dc.date.issued	2026-05
dc.identifier.uri	https://repository.ju.edu.et//handle/123456789/10299
dc.description.abstract	Antimicrobial resistance (AMR) in foodborne bacteria is an escalating global public health challenge, threatening the effectiveness of antibiotics and food safety. Ready-to- eat (RTE) foods are widely consumed in hospital settings, yet they pose significant public health risks when contaminated with pathogenic and antibiotic-resistant bacteria	en_US
dc.language.iso	en	en_US
dc.subject	Antibiotic-resistance bacteria	en_US
dc.subject	Ready-to-eat food	en_US
dc.subject	food contact surfaces/utensils	en_US
dc.title	Microbial Quality and Antibiotic Resistance Patterns of Isolate Bacteria from Ready-to-eat food and Associated Factors in Catering Kitchen of Jimma University Medical Center	en_US
dc.type	Thesis	en_US