Article (Scientific journals)
Consumption patterns, bacteriological quality and risk factors for Salmonella contamination in meat-based meals consumed outside the home in Kigali, Rwanda
Niyonzima, Eugene; Ongol, Martin Patrick; Brostaux, Yves et al.
2016In Food Control
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Keywords :
meat consumption; Salmonella; hygiene indicator bacteria; ready-to-eat food; risk factors; Kigali
Abstract :
[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.
Disciplines :
Food science
Author, co-author :
Niyonzima, Eugene ;  Université de Liège - ULiège > Gembloux Agro-Bio Tech
Ongol, Martin Patrick;  University of Rwanda > Food Safety and Quality Management Department
Brostaux, Yves  ;  Université de Liège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > Statistique, Inform. et Mathém. appliquée à la bioingénierie
Korsak Koulagenko, Nicolas ;  Université de Liège > Département de sciences des denrées alimentaires (DDA) > Département de sciences des denrées alimentaires (DDA)
Daube, Georges  ;  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  ;  Université de Liège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > Laboratoire Qualité et sécurité des produits agro-aliment.
Language :
English
Title :
Consumption patterns, bacteriological quality and risk factors for Salmonella contamination in meat-based meals consumed outside the home in Kigali, Rwanda
Publication date :
04 September 2016
Journal title :
Food Control
ISSN :
0956-7135
eISSN :
1873-7129
Publisher :
Elsevier Science
Peer reviewed :
Peer Reviewed verified by ORBi
Available on ORBi :
since 05 February 2017

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