Meat retail conditions within the establishments of Kigali city (Rwanda): bacteriological quality and risk factors for Salmonella occurrence

Abstract

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.

Meat quality status and postharvest handling practices along the meat value chain in Kenya

“…The exposure of meat at ambient temperature in the butchery retail shop observed in the present study can also be explained by the low financial capacity of retailers to afford refrigeration facilities as well as insufficient knowledge in hygienic meat handling practices. These conditions in the butcher retail shops are comparable to the practices reported in Rwanda (Niyonzima et al, 2018), where they were associated with an increased risk of microbial contamination in the retailed meat.…”

Official controls on traditional and ethnic butchers: evidence gathered to improve food safety

“…( 2014 ) and Niyonzima et al . ( 2018 ), temperature control is an aspect of fundamental importance for food safety and, at the same time, an aspect in which NCs have often been reported by CAs. Concerning temperature control, the scientific community has repeatedly attempted to find a solution, indicating as a critical issue that no constant periodic monitoring is necessary but only sporadic control during inspections by official veterinarians and technicians is sufficient, as reported by Lundén et al .…”

Microbiological Investigation of Braised Meat

“…Endeed, the high meat protein content provides nutrients for microbial proliferation whereas its neutral pH and high water activity are favorable conditions for the growth of a wide range of microorganisms. Thus, meat constitutes a potential vehicle for microbial pathogens and was reportedly associated to various bacterial food borne diseases in humans (Fegan and Jenson, 2018;Niyonzima et al, 2018;Kang et al, 2019).…”