Browsing by Author "Brostaux, Yves"

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    Consumption Patterns, Bacteriological Quality and Risk Factors for Salmonella Contamination in Meat-Based Meals Consumed Outside the Home in Kigali, Rwanda
    (Food Control, 2017) Niyonzima, Eugène; Ongol, Martin Patrick; Brostaux, Yves; Koulagenko, Nicolas Korsak; Daube, Georges; Kimonyo, Anastase; Sindic, Marianne
    Meat-based meals are consumed as a source of animal proteins and constitute one of the leading vehicles for food borne infections in humans. The main objective of this study was to determine the consumption pattern and the bacteriological quality of meat-based meals consumed outside households in Kigali. A survey on meat consumption patterns was carried out in 400 households by using a questionnaire, whereas different meat-based meals were sampled from 150 snack bars and restaurants. Enumeration of hygiene indicator bacteria (total mesophilic bacteria and Escherichia coli) and the qualitative detection of Salmonella were carried out by using conventional culture methods. The results indicated that goat was the type of meat that was consumed the most outside the home in Kigali and the meat intake varied significantly (p ≤ 0.05) with the social category of the household. The average levels of total aerobic bacteria and E. coli in meat-based meals were found to be 4.7 and 1.4 log cfu/g, respectively, whereas Salmonella was detected in 11.7% of all meat-based meals. Eight factors mostly linked to the cooking treatments and hygienic handling practices for cooked meals were found to be significantly (p ≤ 0.05) associated with the risk of Salmonella occurrence in meat-based meals consumed outside the home in Kigali. The findings from this study strongly suggest the need for proper cooking and/or improvements in hygiene in the establishments selling ready-to-eat meat-based meals in Kigali, particularly those located in rural localities.
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    Meat Retail Conditions Within the Establishments of Kigali City (Rwanda): Bacteriological Quality and Risk Factors for Salmonella Occurrence
    (Tropical animal health and production, 2018) Niyonzima, Eugène; Ongol, Martin Patrick; Brostaux, Yves; Korsak, Nicolas; Daube, Georges; Kimonyo, Anastase; Sindic, Marianne
    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.
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    Quantitative Risk Assessment of Human Salmonellosis Attributable to the Consumption of Meat-Based Meals in Kigali City, Rwanda
    (In IAFP European Symposium on Food Safety., 2018) Ongol, Martin Patrick; Brostaux, Yves; Korsak, Nicolas; Kimonyo, Anastase; Daube, Georges; Sindic, Marianne
    Human salmonellosis is one of the most noticeable foodborne diseases worldwide and meat constitutes one of the major vehicles for human Salmonella infection.