References of "Niyonzima, Eugene"
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See detailMeat retail conditions within the establishments of Kigali city (Rwanda): bacteriological quality and risk factors for Salmonella occurrence
Niyonzima, Eugene ULiege; Ongol, Martin Patrick; Brostaux, Yves ULiege et al

in Tropical Animal Health and Production (in press)

Meat constitutes one of the major vehicles for human foodborne infections. This study aimed to assess the retail conditions and to determine the microbiological quality and safety of meat retailed within ... [more ▼]

Meat constitutes one of the major vehicles for human foodborne infections. This study aimed to assess the retail conditions and to determine the microbiological quality and safety of meat retailed within the establishments of Kigali (Rwanda). A questionnaire survey was carried out in 150 retail outlets to characterise meat retail conditions. Additionally, 270 retail meat samples were analysed for the enumeration of hygiene indicator bacteria (total mesophilic bacteria and Escherichia coli) and for the qualitative detection of Salmonella, using conventional culture methods. The results revealed that beef was the predominant meat sold within the retail premises of Kigali city, while meat from non-bovine animal species was mainly sold in large establishments. Salmonella was detected in 19.6% of all the retailed meat samples evaluated, whereas the mean loads for total mesophilic bacteria and E. coli were 7.3 and 3.5 log cfu/g, respectively. Three factors, namely the temperature conditions of the meat under retail, the cleanability of the used meat cutting boards, and the training of personnel in hygienic meat handling practices, were found to be significantly (p ≤ 0.05) associated with the risk of Salmonella occurrence in the retailed meat. The findings from this study highlight the need for improvements in hygienic meat handling practices, particularly, in small and medium meat retail establishments in Kigali. [less ▲]

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See detailMicrobiological stability of rice tart stored at ambient temperature after baking
N'guessan, Elise; Cissé, Mohamed; Niyonzima, Eugene ULiege et al

in Journal of Food Research (2017), 6(5), 41-49

Very popular in Belgium, rice tart is a hot pastry sold in bakeries. It is then consumed at home, for dessert or snack. This study is conducted to investigate the microbiological stability of this ... [more ▼]

Very popular in Belgium, rice tart is a hot pastry sold in bakeries. It is then consumed at home, for dessert or snack. This study is conducted to investigate the microbiological stability of this foodstuff, from the end of baking to end user by consumers. In this purpose, 108 rice tart samples were collected from each of seven bakeries in five Belgium provinces. Physico-chimical analysis in addition to microbiological analysis were carried out in accordance with the European Regulation EC 2073/2005 and with references methods, to enumerate the total microorganisms count, Staphylococcus aureus, Bacillus cereus as well as Enterobacteria, susceptible likely to contaminate the tarts during the production or after baking. Even when the results meet the microbiological safety standards immediately after baking in all bakeries implicated, a significant (p <0,05) increase of mesophilic aerobic bacteria (ranging from <1 to 7 log cfu/g) and B. cereus (> 3,7 log cfu/g) was observed during the storage at non refrigerated temperature (28 to 30°C). A post-baking recontamination and other parameters like an insufficient baking time or a non uniform distribution of the oven heat could explain the observed bacteria growth. The present study shows that most rice tarts investigated are microbiologically safe. However, the possible increase of bacteria load in this foodstuff attributable to the favorable aw, pH and temperature conditions, highlight the importance of applying good hygienic practices and compliance with storage conditions after baking to ensure consumer safety. [less ▲]

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See detailCharacterization of meat retail conditions in Kigali city (Rwanda): hygienic practices and determinants for Salmonella occurrence
Niyonzima, Eugene ULiege; Hategekimana, Jean Paul; Minani, Félicien et al

Poster (2017, June 14)

Salmonella is one of the leading bacterial food borne pathogens worldwide and meat constitutes one of the major vehicles for human Salmonella infections. Salmonella illnesses represent an important public ... [more ▼]

Salmonella is one of the leading bacterial food borne pathogens worldwide and meat constitutes one of the major vehicles for human Salmonella infections. Salmonella illnesses represent an important public health concern particularly in countries with growing economies such as Rwanda. The objective of this study was to characterize the retail conditions and to determine the microbiological quality and safety of meat retailed within the establishments of Kigali city. A survey was carried out in 150 establishments of Kigali city to characterize the meat retail conditions through a structured questionnaire, whereas 270 meat samples were analyzed for the enumeration of hygiene indicator bacteria and the qualitative detection of Salmonella by using conventional culture methods. Furthermore, the risk factors associated to the occurrence of Salmonella in the commercialized meat pieces were identified trough a binary logistic regression analysis. The first results from this study indicate that beef is the type of meat sold the most within retail premises of Kigali city and meat from animal species other than bovines are generally commercialized in large establishments. The levels of hygiene indicator bacteria were found to be relatively high and Salmonella was detected in 19.6% of all retailed meat samples. Factors such as the exposition of retailed meat at ambient temperature, the utilization of wooden cutting boards with rough surfaces which are difficult to sanitize as well as the lack of trained personnel in hygienic meat handling practices; were found to be significantly associated to the risk of Salmonella occurrence in the retailed meat. The findings from this study highlight the need for improvements in hygienic meat handling practices particularly in small and medium meat retail establishments in Kigali city [less ▲]

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See detailRisk factors for Salmonella contamination in meat based dishes consumed outside the household in Kigali, Rwanda
Niyonzima, Eugene ULiege; Ongol, Martin Patrick; Kimonyo, Anastase et al

Poster (2016, June 16)

Meat is world widely known to be a nutrient rich food. It provides valuable amounts of proteins, vitamins such as retinol and vitaminB12 and minerals namely iron, selenium and zinc with an increased ... [more ▼]

Meat is world widely known to be a nutrient rich food. It provides valuable amounts of proteins, vitamins such as retinol and vitaminB12 and minerals namely iron, selenium and zinc with an increased bioavailability than found in other dietary sources. Along the production chain, meat can get contaminated by a wide range of spoilage and/or pathogenic microorganisms. Salmonella is reported to be the causal agent of 33% of food borne outbreaks of bacterial origin attributable to meat. Previous studies have indicated Salmonella prevalence of 3.4% in meat based dishes consumed within the households of Kigali. However, the consumption pattern as well as the prevalence of Salmonella in meat based dishes consumed outside the household is still unknown. The objective of this study was to determine the meat consumption pattern outside the household’s level and to assess the bacteriological quality of the consumed meat based dishes. [less ▲]

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See detailDaily intake and bacteriological quality of meat consumed in the households of Kigali, Rwanda
Niyonzima, Eugene ULiege; Ongol, Martin Patrick; Brostaux, Yves ULiege et al

in Food Control (2016), 69

Meat is consumed worldwide as a source of animal proteins, but it is recognized as one of the most important vehicles for food borne infections in humans. This study was conducted to determine the daily ... [more ▼]

Meat is consumed worldwide as a source of animal proteins, but it is recognized as one of the most important vehicles for food borne infections in humans. This study was conducted to determine the daily intake; the levels of hygiene indicator bacteria, namely the total mesophilic bacteria (TMC) and Escherichia coli counts (ECC); and the prevalence of Salmonella in meat consumed within the households of Kigali (Rwanda). The survey on meat consumption was carried out in 400 households by using a questionnaire, whereas the bacteriological analyses of meat samples were performed by using conventional culture methods. The results from the survey indicated that beef was the type of meat mostly consumed in Kigali city households, and the daily meat intake significantly varied with the social category of the household. No significant difference was observed between daily meat intakes in different age classes of household members. In the samples where microorganisms were detected, the average levels of TMCs and ECCs in raw meat were found to be 5.4 and 1.6 log cfu/g, respectively, whereas in cooked meat they were significantly reduced to 3.1 and 1.1 log cfu/g, respectively. The prevalence of Salmonella was reduced from 21.4% in raw meat to 3.4% in ready-to-eat cooked meat. Salmonella was not detected in cooked meat consumed in high-income households. The results from this study highlight the need for hygiene improvements in meat shops as well as in the households of Kigali, particularly those with low and medium incomes. [less ▲]

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See detailRisk Factors and Control Measures for Bacterial Contamination in the Bovine Meat Chain: A Review on Salmonella and Pathogenic E.coli.
Niyonzima, Eugene ULiege; Ongol, Martin Patrick; Kimonyo, Anastase et al

in Journal of Food Research (2015), 4(5), 98-121

Salmonella and pathogenic Escherichia coli are known to be the major bacterial agents responsible for human foodborne infections attributable to meat. A review of the specialized literature was carried ... [more ▼]

Salmonella and pathogenic Escherichia coli are known to be the major bacterial agents responsible for human foodborne infections attributable to meat. A review of the specialized literature was carried out to identify the risk factors for bovine meat contamination by these pathogens from the cattle farm to meat consumption. Animal stress during transport to the slaughterhouse and the duration of the lairage period were identified as the key factors influencing the faecal excretion of Salmonella and pathogenic E. coli as well as cattle contamination prior to slaughter. At the abattoir level, hides and visceral contents appear to be the main sources of pathogenic bacteria that contaminate carcasses along the meat production chain. Finally, temperature abuses during distribution and meat contamination by infected handlers were found to be important contributors to the post-slaughter contamination of bovine meat. The findings of this study indicate that efficient management of human food borne infections attributable to bovine meat requires an integrated application of control measures involving all actors along the meat chain, namely slaughterhouses, meat processing plants, distributors and consumers. [less ▲]

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See detailEtat d’avancement des travaux de thèse de doctorat : Année II
Niyonzima, Eugene ULiege

Conference (2014, December 05)

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See detailEtat d’avancement des travaux de thèse de doctorat : Année I
Niyonzima, Eugene ULiege

Conference (2014, February 24)

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See detailAnalyse du risque de Salmonella et Escherichia coli dans la filière viande bovine au Rwanda
Niyonzima, Eugene ULiege; Kimonyo, Anasthase; Sindic, Marianne ULiege

Poster (2013, July 02)

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