Consumption Patterns, Bacteriological Quality and Risk Factors for Salmonella Contamination in Meat-Based Meals Consumed Outside the Home in Kigali, Rwanda

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dc.contributor.authorNiyonzima, Eugène
dc.contributor.authorOngol, Martin Patrick
dc.contributor.authorBrostaux, Yves
dc.contributor.authorKoulagenko, Nicolas Korsak
dc.contributor.authorDaube, Georges
dc.contributor.authorKimonyo, Anastase
dc.contributor.authorSindic, Marianne
dc.date.accessioned2022-04-05T15:47:01Z
dc.date.available2022-04-05T15:47:01Z
dc.date.issued2017
dc.description.abstractMeat-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.en_US
dc.identifier.citationNiyonzima, E., Ongol, M. P., Brostaux, Y., Koulagenko, N. K., Daube, G., Kimonyo, A., & Sindic, M. (2017). Consumption patterns, bacteriological quality and risk factors for Salmonella contamination in meat-based meals consumed outside the home in Kigali, Rwanda. Food Control, 7https://doi.org/10.1016/j.foodcont.2016.09.0043, 546-554.en_US
dc.identifier.issn0956-7135
dc.identifier.urihttps://nru.uncst.go.ug/handle/123456789/2884
dc.language.isoenen_US
dc.publisherFood Controlen_US
dc.subjectmeat consumption, Salmonella, hygiene indicator bacteria, ready-to-eat food, 48 risk factors, Kigali.en_US
dc.titleConsumption Patterns, Bacteriological Quality and Risk Factors for Salmonella Contamination in Meat-Based Meals Consumed Outside the Home in Kigali, Rwandaen_US
dc.typeArticleen_US
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