Reference : Meat retail conditions within the establishments of Kigali city (Rwanda): bacteriolog...
Scientific journals : Article
Life sciences : Food science
http://hdl.handle.net/2268/215592
Meat retail conditions within the establishments of Kigali city (Rwanda): bacteriological quality and risk factors for Salmonella occurrence
English
Niyonzima, Eugene mailto [Université de Liège - ULiège > > > Gembloux Agro-Bio Tech]
Ongol, Martin Patrick [University of Rwanda, College of Agriculture Animal Science and Veterinary Medicine, School of Food Science and Technology, Food Safety and Quality Management Department. Avenue de l’armée P.O. Box 3900, Kigali, Rwanda. > > > >]
Brostaux, Yves [Université de Liège - ULiège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > Modélisation et développement >]
Korsak Koulagenko, Nicolas [Université de Liège - ULiège > Département de sciences des denrées alimentaires (DDA) > Département de sciences des denrées alimentaires (DDA) >]
Daube, Georges [Université de Liège - ULiège > Département de sciences des denrées alimentaires (DDA) > Microbiologie des denrées alimentaires >]
Kimonyo, Anastase [University of Rwanda, College of Agriculture Animal Science and Veterinary Medicine, School of Food Science and Technology, Food Safety and Quality Management Department. Avenue de l’armée P.O. Box 3900, Kigali, Rwanda. > > > >]
Sindic, Marianne mailto [Université de Liège - ULiège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > Chimie des agro-biosystèmes >]
In press
Tropical Animal Health and Production
Kluwer Academic Publishers
Yes (verified by ORBi)
International
0049-4747
1573-7438
Boston
MA
[en] meat ; retail conditions ; Salmonella ; hygiene indicator bacteria ; risk factor ; Rwanda
[en] 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.
Researchers ; Professionals ; Students ; General public
http://hdl.handle.net/2268/215592
10.1007/s11250-017-1466-6

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