Assessing food safety system in sub-Saharan countries: An overview of key issues

Nguz, K

doi:10.1016/j.foodcont.2005.09.003

Cited by 44 publications

(39 citation statements)

References 4 publications

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“…Other ready-to-eat foods such as salads and sandwiches have also been implicated in foodborne illness outbreaks. These foods are often prepared by hand and this direct contact may lead to an increased incidence of contamination with potential foodborne pathogens, such as Staphylococcus (Christiansen and King, 2007;Colombari et al, 2007;Nguz, 2007). The presence of small numbers of Staphylococcus aureus in food is not uncommon but not a health threat because they are eliminated by cooking or pasteurization (Jay et al, 2005).…”

Section: Discussionmentioning

confidence: 99%

Microbiological quality of smoke-dried mangrove oysters (Crassostrea gasar) sold in Port Harcourt, Nigeria

Odu¹,

Njoku²

2012

ABJNA

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The microbiological quality of smoke-dried oysters (Crassostrea gasar) sold in Port Harcourt, Nigeria was investigated. The microbial load and pathogens in smoke-dried oysters from four major fishing ports: Kalabari (Ka), Bille (Bi), Okrika (Ok) and Nembe (NB) that supply the Port Harcourt market were evaluated and studied. Highest total viable counts were recorded in oysters from Bille and Nembe fishing ports and values ranged from 7.18-7.2log10 cfu/g and 6.7-6.9log10 cfu/g, respectively, while lowest counts were obtained in oysters from Okrika fishing port (5.75-5.9log10 cfu/g. The bacteria pathogens isolated were in the order of Staphylococcus aureus (45%), Bacillus cereus (25%), Micrococcus virans (15%), Klebsiella spp.(10%) and E.coli (5%). Among the predominant fungal isolates were Aspergillus niger, Aspergillus flavus, Penicillium spp, Neurospora spp. and Saccharomyces spp. Thus bacteria of aerial origin and storage fungi were isolated from smoke-dried oysters from the four major fishing ports that supply the fish market in Port Harcourt, Nigeria. The microbial load and pathogens in the smoke-dried oysters could be attributed to poor handling practices and faulty storage temperature by the fish vendors.

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Section: Discussionmentioning

confidence: 99%

Microbiological quality of smoke-dried mangrove oysters (Crassostrea gasar) sold in Port Harcourt, Nigeria

Odu¹,

Njoku²

2012

ABJNA

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“…Mishandling and disregard of hygienic measures on the part of the food handlers may enable pathogenic bacteria to come into contact with food and in some the microbial safety of foods is not routinely practiced, due to a lack of infrastructure and effective food safety regulations and standards [29]. Foodborne diseases outbreaks have been linked to improper food handling practices at food service establishments [11,21,22,30].…”

Section: Introductionmentioning

confidence: 99%

Assessment of Hygienic Practices and Microbiological Quality of Food in an Institutional Food Service Establishment

Ali¹,

Immanuel²

2017

J Food Process Technol

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Safe food handling in school kitchens is an important practice to protect the students from foodborne illnesses. Bacterial count in prepared food is a key factor in assessing the quality and safety of food. It also reveals the level of hygiene adopted by food handlers in the course of preparation of such foods. A case study research was conducted to examine the food safety knowledge, attitudes and practices of food handlers and bacterial contaminations in food from two women's hostel kitchens at Sam Higginbottom University of Agriculture Technology and Sciences (SHUATS) Allahabad, India. Questionnaires regarding food safety knowledge, attitudes and practices were administered to all the 25 food handlers working at these two kitchens (18 (72%) from old and 7 (28%) from new women's hostel kitchens) through in-person interviews. A total of 72 cooked food samples (36 from each kitchen) were analyzed for evidence of contamination (total aerobic mesophilic bacteria, coliforms, and Escherichia coli). The majority of the food handlers did not used good food handling practices and did not practice proper personal hygiene, because majority of them had poor knowledge and attitudes regarding food safety. All the cooked food samples tested had total APC, coliform, and E. coli levels higher than acceptable. The study results, therefore, call for stringent supervision and implementation of food safety practices. Periodic trainings on personal hygiene and good food handling practices will play a pivotal role in improving the safety of the prepared meals in these kitchens.

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“…Such systems are often only to a limited extent or not available in much of the developing world. Different institutions are often dealing with food safety issues in developing countries, leading to overlapping responsibilities and coordination problems [14]. Food safety inspection activities typically involve only end product testing, while the resources and the number of qualified inspectors are limited.…”

Section: Introductionmentioning

confidence: 99%

Microbiological Safety of Strawberries and Lettuce for Domestic Consumption in Egypt

Uyttendaele

Moneim²,

Ceuppens³

et al. 2014

J Food Process Technol

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Food borne outbreaks with fresh produce are increasingly being reported in developed countries. Food borne illness is an important threat for human health also in developing countries, but data on food safety, in particular related to microbial food safety in fruits and vegetables, the developing world are scarce. In the present study, the sanitary quality and safety of Egyptian lettuce and strawberries, obtained from either primary production or domestic retail market, was assessed by enumeration of faecal indicators organism Escherichia coli and coliforms and the detection of Salmonella spp. Twelve farms in three different regions of Egypt were visited and apart from strawberries (18) and lettuce (18) also samples of soil (12) and irrigation water (12) were obtained. Furthermore, three different types of domestic retail outlets, i.e. open markets, shops and hypermarkets were sampled for strawberries (30) and lettuce (30). Salmonella prevalence in Egyptian domestic fresh produce was very high, namely 42% (20/48) in lettuce and 29% (14/48) in strawberries. The presence of Salmonella was associated with elevated levels of E. coli and coliforms. Observations from this restricted data set suggest that the microbiological quality and safety of lettuce and strawberries in the primary production of Egypt is subjected to considerable regional differences, presumably related to differences in irrigation water quality. Moreover, the microbiological quality and safety of retail lettuce and strawberries increased in accordance with the scale and organization level of the retail outlet.

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Assessing food safety system in sub-Saharan countries: An overview of key issues

Cited by 44 publications

References 4 publications

Microbiological quality of smoke-dried mangrove oysters (Crassostrea gasar) sold in Port Harcourt, Nigeria

Microbiological quality of smoke-dried mangrove oysters (Crassostrea gasar) sold in Port Harcourt, Nigeria

Assessment of Hygienic Practices and Microbiological Quality of Food in an Institutional Food Service Establishment

Microbiological Safety of Strawberries and Lettuce for Domestic Consumption in Egypt

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