Table 1.
General information on the location and type of equipment that the bacterial hazards identified.
Table 2.
The restaurants serving raw beef’ hygienic management practice.
Fig 1.
Antibiotic sensitivity level of bacteria isolated from raw beefs and equipment.
Fig 2.
Intermediate antibiotic sensitivity level of bacteria isolated from raw beefs and equipment.
Fig 3.
Antibiotic resistance level of bacteria isolated from raw beefs and equipment.
Table 3.
Variability and consistency of the inhibition zones using means, standard deviation, and standard error.
Table 4.
Health risk estimations of raw beef consumers using pre and post exposure mitigation gaps.