Meat Retail Conditions Within the Establishments of Kigali City (Rwanda): Bacteriological Quality and Risk Factors for Salmonella Occurrence

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dc.contributor.authorNiyonzima, Eugène
dc.contributor.authorOngol, Martin Patrick
dc.contributor.authorBrostaux, Yves
dc.contributor.authorKorsak, Nicolas
dc.contributor.authorDaube, Georges
dc.contributor.authorKimonyo, Anastase
dc.contributor.authorSindic, Marianne
dc.date.accessioned2022-04-05T16:02:06Z
dc.date.available2022-04-05T16:02:06Z
dc.date.issued2018
dc.description.abstractMeat 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.en_US
dc.identifier.citationNiyonzima, E., Ongol, M. P., Brostaux, Y., Korsak, N., Daube, G., Kimonyo, A., & Sindic, M. (2018). Meat retail conditions within the establishments of Kigali city (Rwanda): bacteriological quality and risk factors for Salmonella occurrence. Tropical animal health and production, 50(3), 537-546.https://doi.org/10.1007/s11250-017-1466-6en_US
dc.identifier.urihttps://nru.uncst.go.ug/handle/123456789/2885
dc.language.isoenen_US
dc.publisherTropical animal health and productionen_US
dc.subjectMeat . Retail conditions . Salmonella . Hygiene indicator bacteria . Risk factors . Rwandaen_US
dc.titleMeat Retail Conditions Within the Establishments of Kigali City (Rwanda): Bacteriological Quality and Risk Factors for Salmonella Occurrenceen_US
dc.typeArticleen_US
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