Reference : Consumption patterns, bacteriological quality and risk factors for Salmonella contami...
Scientific journals : Article
Life sciences : Food science
http://hdl.handle.net/2268/206847
Consumption patterns, bacteriological quality and risk factors for Salmonella contamination in meat-based meals consumed outside the home in Kigali, Rwanda
English
Niyonzima, Eugene mailto [Université de Liège - ULiège > > > Gembloux Agro-Bio Tech]
Ongol, Martin Patrick [University of Rwanda > Food Safety and Quality Management Department > > >]
Brostaux, Yves mailto [Université de Liège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > Statistique, Inform. et Mathém. appliquée à la bioingénierie >]
Korsak Koulagenko, Nicolas mailto [Université de Liège > Département de sciences des denrées alimentaires (DDA) > Département de sciences des denrées alimentaires (DDA) >]
Daube, Georges mailto [Université de Liège > Département de sciences des denrées alimentaires (DDA) > Microbiologie des denrées alimentaires >]
Kimonyo, Anastase [University of Rwanda > Food Safety and Quality Management Department > > >]
Sindic, Marianne mailto [Université de Liège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > Laboratoire Qualité et sécurité des produits agro-aliment. >]
4-Sep-2016
Food Control
Elsevier Science
Yes (verified by ORBi)
International
0956-7135
[en] meat consumption ; Salmonella ; hygiene indicator bacteria ; ready-to-eat food ; risk factors ; Kigali
[en] Meat-based meals are consumed as a source of animal proteins and constitute one of the leading vehicles for food borne infections in humans. The main objective of this study was to determine the consumption pattern and the bacteriological quality of meat-based meals consumed outside households in Kigali. A survey on meat consumption patterns was carried out in 400 households by using a questionnaire, whereas different meat-based meals were sampled from 150 snack bars and restaurants. Enumeration of hygiene indicator bacteria (total mesophilic bacteria and Escherichia coli) and the qualitative detection of Salmonella were carried out by using conventional culture methods. The results indicated that goat was the type of meat that was consumed the most outside the home in Kigali and the meat intake varied significantly (p ≤0.05) with the social category of the household. The average levels of total aerobic bacteria and E. coli in meat-based meals were found to be 4.7 and 1.4 log cfu/g, respectively, whereas Salmonella was detected in 11.7% of all meat-based meals. Eight factors mostly linked to the cooking treatments and hygienic handling practices for cooked meals were found to be significantly (p ≤ 0.05) associated with the risk of Salmonella occurrence in meat-based meals consumed outside the home in Kigali. The findings from this study strongly suggest the need for proper cooking and/or improvements in hygiene in the establishments selling ready-to-eat meat-based meals in Kigali, particularly those located in rural localities.
Researchers ; Students
http://hdl.handle.net/2268/206847
10.1016/j.foodcont.2016.09.004
http://www.sciencedirect.com/science/article/pii/S0956713516304960

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