Browsing by Author "Sindic, Marianne"

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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 Consumption outside the Household and Risk Factors for Salmonella Contamination in Meat Based Dishes in Kigali, Rwanda
    (Gembloux Agro-Bio Tech, 2013) Niyonzima, Eugène; Ongol, Martin Patrick; Kimonyo, Anasthase; Sindic, Marianne
    Meat is world widely known to be a nutrient rich food. It provides valuable amounts of proteins, vitamins such as retinol and vitamin B12 and minerals namely iron, selenium and zinc with an increased bioavailability than found in other dietary sources [1]. Along the production chain, meat can get contaminated by a wide range of spoilage and/or pathogenic microorganisms. Salmonella is reported to be the causal agent of 33 % of food borne outbreaks of bacterial origin attributable to meat [2]. Previous studies have indicated a Salmonella prevalence of 3.4% in meat based dishes consumed within the households of Kigali. However, the consumption pattern as well as the prevalence of Salmonella in meat based dishes consumed outside the household is still unknown. The objective of this study was to determine the meat consumption pattern outside the household’s level and to assess the bacteriological quality of the consumed meat based dishes.
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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.
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    Risk Factors and Control Measures for Bacterial Contamination in the Bovine Meat Chain: A Review on Salmonella and Pathogenic E.coli
    (Journal of Food Research, 2015) Niyonzima, Eugène; Ongol, Martin Patrick; Kimonyo, Anastase; Sindic, Marianne
    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.
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    Risk factors for Salmonella contamination in meat based dishes consumed outside the household in Kigali, Rwanda.
    (2016) Niyonzima, Eugène; Ongol, Martin Patrick; Kimonyo, Anasthase; Sindic, Marianne
    Meat is world widely known to be a nutrient rich food. It provides valuable amounts of proteins, vitamins such as retinol and vitamin B12 and minerals namely; iron, selenium and zinc with an increased bio availability than found in other dietary sources.