A comparative study of bacteriological load of freshly fried and stored sallah meat from Danbatta Local Government Area of Kano State, Nigeria

1Department of Food Science and Technology, Federal University Dutsin-ma, Dutsin-ma, Katsina State, Nigeria. 2Department of Food Science and Technology, University of Maiduguri, P.M.B 1069, Maiduguri, Borno State, Nigeria. 3Department of Biochemistry, Federal University Dutse, Jigawa State, Nigeria. 4Department of Medical Microbiology, University of Maiduguri Teaching Hospital (UMTH), Miaduguri, Borno State. 5Department of Animal Science, University of Maiduguri, P.M.B 1069, Maiduguri, Borno State, Nigeria