Foodborne Diseases Related to the Consumption of Flesh Foods in Morocco (2010-2016)

Boukili, Meryem; Filali, Fouzia Rhazi; Benlarabi, S.; Hmimou, Rachid; Soulaymani-Bencheikh, Rachida; Sefiani, Majida

doi:10.36380/scil.2019.wvj2

Cited by 3 publications

(2 citation statements)

References 11 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Moreover, there was no proper separation between meats of different species, fish and vegetables. Food of animal origins such as meat and fish and their products are considered as high-risk commodities regarding pathogens, natural toxins and other contaminants they may harbour (Novoslavskij et al, 2016;Boukili et al, 2019).…”

Section: Risk Factorsmentioning

confidence: 99%

Risk factors associated with retail meat vendors in Lubumbashi, Democratic Republic of Congo

Kabwang¹,

Kitwa²,

Melin³

et al. 2019

Afr. J. Food Sci.

View full text Add to dashboard Cite

Food safety risk factors associated with retail meat sales in Lubumbashi, Congo D.R., was assessed in 2013. The study involved 168 meat vendors. The methods used were an interview and direct observation. Females represented 55.9%, and males represented 44% of the study respondents. Their age ranged from 18 to 40 years (92.8%). Sixty percent had obtained a primary level of education, 38% a secondary level, and only 1.1% completed the university level of education. Sixty-nine percent had fixed activities, and 30.9% were mobiles. None had a training certificate in food safety or hygiene practices. Overall, the poor level of knowledge/attitude and practices was associated with low level of education and the age of the vendors (<40 years) (p<0.05). Gender did not play a role (p>0.05). Attitude, practices, and lack of food safety knowledge in meat handling, improper slaughtering processes, poor environmental and personal hygiene, inadequate storage of food and lack of potable water were identified as major risk factors which may contribute to various contamination of meat sold at retail outlets in Lubumbashi.

show abstract

Section: Risk Factorsmentioning

confidence: 99%

Risk factors associated with retail meat vendors in Lubumbashi, Democratic Republic of Congo

Kabwang¹,

Kitwa²,

Melin³

et al. 2019

Afr. J. Food Sci.

View full text Add to dashboard Cite

show abstract

“…Similarly, a retrospective study conducted by the Moroccan Poison Control and Pharmacovigilance Center covering the period of 2010-2016 revealed 17,076 foodborne diseases, of which 2,963 (17.35%) were linked to the consumption of flesh foods. The majority of cases occurred in urban areas, with a rate of 67.06% (Boukili et al, 2019). The risk assessment of foodborne bacterial pathogens in axis Rabat-Casablanca Morocco revealed that the raw products, particularly poultry meat and red meat, were most contaminated by Salmonella with the respective prevalence of 21.05% and 5% (Oba et al, 2014) On a local scale, the analysis of the epidemiological characteristics of foodborne diseases at the prefecture of Agadir over 3 years (2015)(2016)(2017) showed 11 foodborne disease outbreaks concerning 163 poisoned individuals with 2 cases of death.…”

Section: Introductionmentioning

confidence: 99%

Occurrence of Antibiotic Resistance in Salmonella Serotypes Isolated from Environment, Humans, Animals, and Animal Products in Morocco: A Systematic Review

Hanafi¹,

Nourredine²,

Nassik³

et al. 2023

WVJ

View full text Add to dashboard Cite

Several studies have been carried out in Morocco on Salmonella contamination in humans, domestic and wild animals, food products, and the environment. This bacterial genus is responsible for several infections and foodborne illnesses worldwide. The epidemiological situation of contamination by Salmonella is worsened by the development of antibiotic resistance to the main antibiotics used in human and veterinary medicine. The purpose of this study was to review the leading research carried out in this field, emphasizing the antibiotic resistance of this bacterium to antibiotics in humans and animals. Although some studies could not demonstrate the presence of Salmonella in the environments studied, the prevalence of contamination remained relatively high in humans, animals, food products, and the environment. The most critical contaminations were observed in poultry farms and poultry meat. Salmonella causes 42.8% of food poisoning cases in Morocco. It is the second most common cause of poisoning after pesticide poisoning. Morocco ranks first in the Middle East and North Africa for human salmonellosis, with a prevalence of 17.9% (1997-2012). Its prevalence in food products, especially those of animal origin, is very high and could reach 52.9% in turkey meat. Food products have been studied more for their contamination by Salmonella species. Meat products accounted for 17.35% of food poisoning cases. This study revealed that the isolation rate of Salmonella from food products of animal origin was dominated by isolations from meat products, with prevalence rates of 41.76 % from red meat and meat products and 25.88% from poultry meat, followed by prevalence rates of 12.44 % from fish products and 11.80 % from eggs. On the coast of Agadir, the incidence rates of Salmonella were 6.8% and 4.1% in sediment and seawater, respectively. This occurrence was 2.38% in the surface waters of Oued Khoumane. The development of resistance, particularly multi-resistance to antibiotics of therapeutic interest in both humans and animals, is alarming, especially with the ease of transmission of the bacterium to humans and facilitates its dissemination. Research findings indicated that 93.02% of isolates of Salmonella from humans, 79.37% of the strains isolated from poultry, and 46.27% of isolates from food products were resistant to at least one antibiotic.

show abstract

Analysis on epidemiological characteristics of food poisoning events in Agadir prefecture, Morocco, from 2015 to 2017

et al. 2021

View full text Add to dashboard Cite

Food poisoning is a significant public health problem. The aim of this study was to investigate the epidemiological characteristics of food poisoning events in Agadir prefecture in Morocco. Data on food poisoning events was compiled and analyzed from 2015 to 2017. The food poisoning database was created using Excel software, and the data was classified for statistical analysis. In Agadir prefecture, 11 food poisoning events were recorded over the past three years, involving 163 persons and resulting in two deaths. There were 7 and 4 events in the urban and rural areas, respectively. Females were most exposed (67.5%). The annual average morbidity rate was 27.2/100,000, the global lethality rate was 1.3%, and an average of 14.8 persons was involved in a poisoning event. Adolescents make up a quarter of the cases. Most cases occurred in closed communities. The foods involved in these poisoning events were eaten raw. The most common food related with poisoning was meat products. Only six events had samples taken for microbiological testing of the food remaining implicated in the outbreak of these events, and the findings revealed that Salmonella and Escherichia coli were identified in four of the six events, while Candida albicans and total coliforms were detected in two of the six events. Foodborne illness prevention and control should be carried out in closed communities by improving food safety supervision, implementing an effective food poisoning early-warning system, and establishing a surveillance, inspection, and early-warning system for food contaminants and foodborne diseases.

show abstract

Foodborne Diseases Related to the Consumption of Flesh Foods in Morocco (2010-2016)

Cited by 3 publications

References 11 publications

Risk factors associated with retail meat vendors in Lubumbashi, Democratic Republic of Congo

Risk factors associated with retail meat vendors in Lubumbashi, Democratic Republic of Congo

Occurrence of Antibiotic Resistance in Salmonella Serotypes Isolated from Environment, Humans, Animals, and Animal Products in Morocco: A Systematic Review

Analysis on epidemiological characteristics of food poisoning events in Agadir prefecture, Morocco, from 2015 to 2017

Contact Info

Product

Resources

About