Since the publication of Regulation (EC) N°2073/2005, ready-to-eat (RTE) food allowing the development of Listeria monocytogenes, including cheese, has to be free of this pathogen in 25 g of product. This review was carried out to gather studies on the prevalence of the pathogen in various types of cheese in Europe, while also including data from other continents. Given that Regulation (EC) N°2073/2005 distinguishes cheeses allowing or not the survival of L. monocytogenes based on the food's pH and water activity (a w ), the review also focuses on the determinants of this growth/no growth in the same types of cheese.

A social and behavior change communication intervention designed to promote consumption of cow’s milk among families that received a cow from a government livestock transfer program increased mothers’ knowledge and awareness of milk consumption. Although intervention exposure was associated with increased frequency of children’s cow’s milk intake, it did not lead to increased consumption or dietary diversity.

No abstract

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.

No abstract

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.

Although social support from fathers is associated with improved child feeding practices, evidence on feasible, acceptable, and effective ways to involve fathers in supporting child nutrition, including animal source food (ASF) consumption, is limited. This study was a follow-on to a trial that tested the effects of social and behavior change communication (SBCC) targeted mainly at mothers to promote ASF consumption by children in households that received an exotic or crossbred cow through the government of Rwanda’s Girinka “One Cow Per Poor Family” program (NCT0345567). A delayed SBCC intervention was provided to mothers in the non-intervention arms prior to the present pre/post study, which targeted fathers in households across the trial study arms. Baseline and endline surveys with a cohort of 149 fathers with a child <5 years were used to evaluate the effects of a SBCC intervention for fathers on their children’s ASF consumption and on fathers’ knowledge, awareness, and support for children’s ASF consumption. Qualitative data collected from fathers, mothers, and program implementers were used to assess feasibility and acceptability of the intervention for fathers. The SBCC intervention comprised group meetings led by model fathers, text messages, print materials, and megaphone blasts. The odds of children consuming any type of ASF ≥2 times in the last week increased from baseline to endline (OR 4.9, 95% CI 1.9, 12.3), as did the odds consuming milk, eggs, and beef, but not fish. Fathers’ mean ASF knowledge and awareness scores increased from baseline to endline (knowledge: 2.3 to 3.5 out of 4 items, P<0.001; awareness: 2.5 to 3.0 out of 3 items, P<0.001), with the largest changes observed in knowledge of timing of introduction of milk and other ASFs. The percentage of fathers who offered two or more supportive actions for their children’s milk and other ASF consumption increased from baseline to endline (milk: 19.5% to 31.5%, P = 0.017; other ASFs: 18.8% to 37.6%, P<0.001). Fathers appreciated gaining knowledge on child nutrition in a setting specifically for men and liked the print materials that offered clear actions they could take to support their children’s ASF consumption. This study shows that an SBCC intervention for fathers can improve children’s ASF consumption and increase fathers’ knowledge, awareness, and support for children’s nutrition.

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 nonrefrigerated 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 a w, pH and temperature conditions, highlight the importance of applying good hygienic practices and compliance with storage conditions after baking to ensure consumer safety.