Serotypes and antimicrobial resistance patterns of &lt;em&gt;Salmonella enterica&lt;/em&gt; subsp. &lt;em&gt;enterica&lt;/em&gt; in pork and related fresh-vegetable servings among pork outlets in Kampala, Uganda

Ndoboli, Dickson; Roesel, Kristina; Heilmann, Martin; Alter, Thomas; Clausen, Peter‐Henning; Wampande, Edward; Grace, Delia; Huehn, Stephan

doi:10.19182/remvt.31289

Cited by 3 publications

(2 citation statements)

References 17 publications

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“…Leafy vegetables were reported to be consumed more because they were considered affordable, readily available and an important accompaniment for most cereal-based dishes. However, vegetables eaten raw as salads and popularly served alongside cooked meat dishes, are known to harbor microbial pathogens, (Ndoboli et al, 2018), though this was not perceived as a risk by vendors nor consumers.…”

Section: Discussionmentioning

confidence: 99%

Food safety in informal public markets in Kenya: perceptions of stakeholders in the food chain

Kuboka,

Grace,

Artursson

et al. 2024

Front. Sustain. Food Syst.

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IntroductionInformal markets play a crucial role in providing fresh and nutritious foods for people in low and middle-income countries. However, the safety of food sold in these markets remains a major concern, contributing to a high burden of foodborne illnesses.MethodsThis study was designed to analyze stakeholder perceptions of food safety in selected informal public markets in Kenya. Eight focus group discussions and 15 key informant interviews were conducted. In addition, two workshops were held to validate the findings.Results and discussionWe found that consumers and vendors confounded food quality, especially freshness, with safety, and paid more attention to appearance and physical qualities than food safety. Information (such as branding and expiry dates) and heuristic cues (such as the flow of buyers and the presence of flies) were used to assess food safety. Meat was perceived as the food most likely to cause disease. Chemical hazards in fresh produce and aflatoxins in maize were mentioned as priority hazards by both vendors and consumers. Stakeholders more knowledgeable about food safety considered microbial hazards as a top priority. Although diarrheal diseases were reported to be prevalent in the communities, these were often thought to be the result of agri-chemical residues in fresh produce or the consumption of high-fat foods, and not commonly linked to bacteria in food. Gaps identified during the interviews included poor infrastructure, inadequate food safety knowledge, insufficient or prohibitive policies, insufficient political will, and poor food safety-related practices. There were few mentions of lack of motivation or incentives for behavior change, or insufficient consumer demand for food safety. To fill the gaps, several opportunities were discussed, including contextualizing policies and regulations, investing in infrastructure, capacity building, and training, and promoting involvement and collaboration among various stakeholders.ConclusionThis study has highlighted gaps and misperceptions that need to be addressed through proper knowledge and awareness to effectively combat foodborne disease challenges. Behavioral change approaches to improve food safety are recommended.

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Section: Discussionmentioning

confidence: 99%

Food safety in informal public markets in Kenya: perceptions of stakeholders in the food chain

Kuboka,

Grace,

Artursson

et al. 2024

Front. Sustain. Food Syst.

Self Cite

View full text Add to dashboard Cite

show abstract

Section: Discussionmentioning

confidence: 99%

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Non-typhoidal Salmonella among slaughterhouse workers and in the pork value chain in selected districts of Uganda

Kivali,

Roesel,

Dohoo

et al. 2024

Front. Vet. Sci.

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IntroductionNon-typhoidal Salmonella (NTS) is a major cause of gastroenteritis worldwide, often associated with meat consumption and meat processing. Research on NTS infection and circulating serovars in meat value chains in Uganda is limited. We aimed to establish NTS prevalence, antimicrobial resistance, and risk factors among slaughterhouse workers, and to identify potentially zoonotic serovars in the pork value chain.Material and methodsWe conducted a nationwide cross-sectional survey, collecting 364 stool samples from livestock slaughterhouse workers and 1,535 samples from the pork value chain: mesenteric lymph nodes, fecal samples, swabs of carcass splitting floor, cleaning water, meat handlers hand swabs, carcass swabs, raw pork, cooked pork, and mixed raw vegetables. Samples were cultured for isolation of NTS, and subsequently serotyped according to White–Kauffmann–Le Minor scheme. Antimicrobial resistance profiles were determined using tube microdilution and Sensititre® EUVSEC3® plates. Semi- structured questionnaires with 35 questions were used to collect data on demographics, work related risk factors and activities outside the slaughterhouse.Results and discussionOverall NTS prevalence was 19.2% (365/1899). Proportions at slaughter were; 46.7% in floor swabs, 30.5% in carcass swabs, 20.5% in pig faeces,19.2% in mesenteric lymph nodes,18.4% in hand swabs, 9.5% in water and 5.2% in slaughterhouse workers. At retail, proportions were 33.8% in pork chopping surface, 33.1% in raw pork, 18.9% in hand swabs, 4.0% in cooked pork and 0.7% in vegetables. Sixty-one serovars were identified, with significant overlap between humans and the pork value chain. Overall, zoonotic S. Zanzibar, monophasic serovars of S. subspecies salamae (II) and subspecies enterica (I), S. Typhimurium and S. Newport, were the most prevalent. S. Typhimurium was predominant in humans and exhibited multi-drug resistance. NTS infection was significantly associated with eating, drinking, or smoking while working (OR = 1.95, 95% CI: 0.67-2.90%, p = 0.004). The detected NTS serovars in slaughterhouse workers could be a potential indicator of circulating serovars in the general population. The persistent presence of NTS along the pork value chain highlights occurrence of cross-contamination and the potential for transmission to consumers and slaughterhouse workers. This emphasizes the need to reduce Salmonella prevalence on pig farms and improve hygiene and pork handling practices at slaughter and retail points.

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Serotypes and antimicrobial resistance patterns of <em>Salmonella enterica</em> subsp. <em>enterica</em> in pork and related fresh-vegetable servings among pork outlets in Kampala, Uganda

Cited by 3 publications

References 17 publications

Food safety in informal public markets in Kenya: perceptions of stakeholders in the food chain

Food safety in informal public markets in Kenya: perceptions of stakeholders in the food chain

Table_1.DOCX

Non-typhoidal Salmonella among slaughterhouse workers and in the pork value chain in selected districts of Uganda

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