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

Kabwang, Rosette; Kitwa, Mireille; Melin, Pierrette; Daube, Georges; Mol, Patrick De; Kaut, Mukeng A.

doi:10.5897/ajfs2019.1840

Cited by 3 publications

(1 citation statement)

References 41 publications

(56 reference statements)

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“…In contrast, infected animals, facilities and storage conditions are risk factors for meat contamination. These findings are similar to studies, which were conducted in order to present microbiological risk factors of the meat chain and underlined contamination sources (Fasanmi et al, 2018;Rosette et al, 2019;Zwirzitz et al, 2020). Infected animals can be source for poultry contamination, as well (Heredia & García, 2018).…”

Section: Discussionsupporting

confidence: 88%

Microbiological Factors of Food Quality for Risk Assessments in Europe: A Systematic Review

2022

FSQM

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Public authorities and consumers worldwide are increasingly concern about food quality and safety. Europe has established and suggested management systems in food industry that control hazards in food products. However, outbreak incidents by foodborne pathogens existing until now. European studies that present microbiological risk factors or studies which have conducted microbiological risk assessments about a variety of food products, which represent increased risk of harboring pathogens, are included. By using PRISMA guideline, we searched for the most recent publications from 2017-2021 referring microbiological risk assessments from online databases Scopus, PubMed and Science Direct. From 505 articles initially captured, data was extracted from 84 studies regarding microbiological risk factors in terms of food quality and safety, that are evidenced in European studies. Moreover, information about country of origin, food type, production phase and technology used for detection of pathogens, are also presented. Our results, indicate that quality systems should be further developed in order to control all possible routes of contamination in the supply chain. This work provides information to managers in food industry and scientists for further research regarding microbiological risk assessments.

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Section: Discussionsupporting

confidence: 88%

Microbiological Factors of Food Quality for Risk Assessments in Europe: A Systematic Review

2022

FSQM

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Quality and safety of pork sold in the informal urban street markets of the Cape Metropole, South Africa

Magqupu,

Katiyatiya,

Chikwanha

et al. 2023

Meat Science

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Food safety knowledge and practice of abattoir and butcher shop workers: a health risk management perspective

Gebeyehu

Tsegaye

2022

One Health Outlook

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Background Meat is rich in essential proteins and valuable nutrients for human health. Despite these benefits, it is a favorable medium for microbial growth and transmission to humans unless recommended safety procedures are followed. This research aimed to assess the level of knowledge and practice of the abattoir and butcher shop workers who were working in the meat value chain. Methods The cross-sectional study design, using structured questionnaire interviews was used to assess the knowledge and practice of abattoir and butcher shop workers. A total of 226 randomly selected workers were participated in this study and bivariate logistic regression was used for data analysis. Results Of 226 total participants, 46% were abattoir workers and 54% were butcher shop workers. Majority (88.9%) of the participants did not know about meat safety and 74.3% of the participants had insufficient practices. The cumulative knowledge of both abattoir and butcher shop workers was significantly associated (p = 0.001) with their knowledge of the presence of diseases causing agents in meat, the source of meat contamination, and the common critical points of meat contamination along the meat value chain. The cumulative practice of abattoir workers was significantly associated with their practices on daily meat transporting vehicle washing (p = 0.007), reducing meat contamination (p = 0.001), duration of animal fasting before slaughter (p = 0.039), cleaning of the animal body before slaughter (p = 0.002), cleaning material used in the abattoir (p = 0.003), disposal of abattoir waste (p = 0.002), and type of biosecurity measures used (p = 0.013). Similarly, the cumulative practice of butcher shop workers was associated (p = 0.001) with their practices of attracting customers, storing remaining meat from daily sales, and measures on contaminated food. Employment of the participants was significantly associated with both the cumulative knowledge (p = 0.007) and practice (p = 0.001) of the participants while the age of the participants was associated (p = 0.001) with only their cumulative practices. Conclusions In general, the participants’ food safety knowledge and practice were unsatisfactory. As a result, the integrated food safety policy formulation in a One Health framework, and collaborative awareness creation among different food safety stakeholders were recommended.

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

Cited by 3 publications

References 41 publications

Microbiological Factors of Food Quality for Risk Assessments in Europe: A Systematic Review

Microbiological Factors of Food Quality for Risk Assessments in Europe: A Systematic Review

Quality and safety of pork sold in the informal urban street markets of the Cape Metropole, South Africa

Food safety knowledge and practice of abattoir and butcher shop workers: a health risk management perspective

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