Investigation of the food value chain of ready-to-eat chicken and the associated risk for staphylococcal food poisoning in Tshwane Metropole, South Africa

Oguttu, James Wabwire; McCrindle, C.M.E.; Makita, Kohei; Grace, Delia

doi:10.1016/j.foodcont.2014.04.026

Cited by 35 publications

(28 citation statements)

References 19 publications

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“…Meat from informal retailers is generally considered as posing health risks to consumers. Focus group discussions by Oguttu, McCrindle, Makita, and Grace (2014) with chicken meat street vendors in Gauteng province in South Africa revealed that the vendors sometimes obtained live broiler chickens directly from farmers and slaughtered and dressed them at their homes before selling to consumers. The hygiene conditions during chicken slaughter and vending might not meet specifications in the Meat Safety Act, hence, the meat is potentially unsafe.…”

Section: Purchasing and Consumption Habitsmentioning

confidence: 99%

Consumers’ perceptions of intrinsic and extrinsic attributes as indicators of safety and quality of chicken meat: Actionable information for public health authorities and the chicken industry

Katiyo

Coorey

Buys

et al. 2020

Journal of Food Science

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Understanding consumers’ perceptions toward chicken meat safety and quality could provide valuable information to public health educators since it is the most consumed meat. This study explores perceptions of a group of South African consumers on the safety and quality of chicken meat based on intrinsic and extrinsic attributes and identifies related safety risks. Data were collected through a web‐based survey (863 participants). A substantial proportion of consumers considered supermarkets as the most trusted outlets to sell safe and good quality chicken (compared with butcheries, wholesalers, farmers’ markets, street vendors, or “other retailers”). The majority of respondents (53%) most trusted refrigerated chicken to be of good quality compared with 36% trusting frozen chicken or 11% chicken at room temperature. Frozen chicken was considered most safe by 48% of consumers while 43% regarded refrigerated chicken as most safe. At point of purchase and home, smell, use‐by date, sell‐by date, and color were perceived as important attributes when judging chicken safety and quality. Consumers considered the absence of brine use and growth‐promoting hormones in chicken feed as relatively important. The majority of consumers can be classified as highly involved during purchasing. It is essential that consumers apply safe chicken handling practices from point of purchase to consumption, irrespective of the type of retailer, perceived sensory characteristics, and date labels to reduce or eliminate microbial risks. Addressing consumer's knowledge and expectations regarding factors such as growth‐promoting hormones and free range may improve safety and quality perceptions. Practical Application This study gives insight into perceptions of a group of South African consumers toward safety and quality of chicken meat. Understanding consumers’ perceptions can provide valuable information to public health educators since chicken meat is a common vehicle for Salmonella spp. and Campylobacter spp., which are human pathogens. Additionally, this information can assist the chicken industry to meet consumer expectations.

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Section: Purchasing and Consumption Habitsmentioning

confidence: 99%

Consumers’ perceptions of intrinsic and extrinsic attributes as indicators of safety and quality of chicken meat: Actionable information for public health authorities and the chicken industry

Katiyo

Coorey

Buys

et al. 2020

Journal of Food Science

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“…In addition, comparative genomic analysis demonstrated the presence of various antibiotic resistance-related genes and similar virulence factors among strains. Outbreaks of food-poisoning have been reported in many types of food [12,18,25,30]. However, no genomic study has reported pathogenic S. aureus strains that caused foodborne outbreaks in South Korea.…”

Section: Introductionmentioning

confidence: 99%

Comparative Genomic Analysis of Staphylococcus aureus FORC_001 and S. aureus MRSA252 Reveals the Characteristics of Antibiotic Resistance and Virulence Factors for Human Infection

Lim¹,

Lee²,

Shin³

et al. 2015

Journal of Microbiology and Biotechnology

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Staphylococcus aureus is an important foodborne pathogen that causes diverse diseases ranging from minor infections to life-threatening conditions in humans and animals. To further understand its pathogenesis, the genome of the strain S. aureus FORC_001 was isolated from a contaminated food. Its genome consists of 2,886,017 bp double-stranded DNA with a GC content of 32.8%. It is predicted to contain 2,728 open reading frames, 57 tRNAs, and 6 rRNA operons, including 1 additional 5S rRNA gene. Comparative phylogenetic tree analysis of 40 complete S. aureus genome sequences using average nucleotide identity (ANI) revealed that strain FORC_001 belonged to Group I. The closest phylogenetic match was S. aureus MRSA252, according to a whole-genome ANI (99.87%), suggesting that they might share a common ancestor. Comparative genome analysis of FORC_001 and MRSA252 revealed two non-homologous regions: Regions I and II. The presence of various antibiotic resistance genes, including the SCCmec cluster in Region I of MRSA252, suggests that this strain might have acquired the SCCmec cluster to adapt to specific environments containing methicillin. Region II of both genomes contains prophage regions but their DNA sequence identity is very low, suggesting that the prophages might differ. This is the first report of the complete genome sequence of S. aureus isolated from a real foodborne outbreak in South Korea. This report would be helpful to extend our understanding about the genome, general characteristics, and virulence factors of S. aureus for further studies of pathogenesis, rapid detection, and epidemiological investigation in foodborne outbreak.

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“…As reported in previous works (De Souza and D'Agosto, 2013;Graef et al, 2014;;Maaß et al, 2014;Oguttu et al, 2014;Ponte et al, 2014;Sawhney et al, 2015), the concept of value chain has been extended to various industries. However, none of the existing research literature focuses on development of a sustainable value chain for the sago industry.…”

Section: A N U S C R I P Tmentioning

confidence: 96%

“…This concept has been widely applied in various industries, such as, meat and food processing (Graef et al, 2014;Sosnicki and Newman, 2010), aquaculture (Macfadyen et al, 2012;Ndanga et al, 2013;Ponte et al, 2014), cement production (De Souza and D'Agosto, 2013), poultry farming (Khaleda, 2013;Oguttu et al, 2014), wastewater treatment (Maaß et al, 2014), solar power generation (Olson, 2014;Sawhney et al, 2015), etc. Due to the growing global concern for sustainable development, the concept of the value chain has been further extended in recent research works towards the development of sustainable value chains (O'Rourke, 2014).…”

Section: A N U S C R I P Tmentioning

confidence: 99%

Fuzzy multi-footprint optimisation (FMFO) for synthesis of a sustainable value chain: Malaysian sago industry

Wan

et al. 2016

Journal of Cleaner Production

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Investigation of the food value chain of ready-to-eat chicken and the associated risk for staphylococcal food poisoning in Tshwane Metropole, South Africa

Cited by 35 publications

References 19 publications

Consumers’ perceptions of intrinsic and extrinsic attributes as indicators of safety and quality of chicken meat: Actionable information for public health authorities and the chicken industry

Consumers’ perceptions of intrinsic and extrinsic attributes as indicators of safety and quality of chicken meat: Actionable information for public health authorities and the chicken industry

Comparative Genomic Analysis of Staphylococcus aureus FORC_001 and S. aureus MRSA252 Reveals the Characteristics of Antibiotic Resistance and Virulence Factors for Human Infection

Fuzzy multi-footprint optimisation (FMFO) for synthesis of a sustainable value chain: Malaysian sago industry

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