Daily intake and bacteriological quality of meat consumed in the households of Kigali, Rwanda. (November 2016)

• Record Type: Journal Article
• Authors: Niyonzima, Eugène; Ongol, Martin Patrick; Brostaux, Yves; Koulagenko, Nicolas Korsak; Daube, Georges; Kimonyo, Anastase; Sindic, Marianne
• Is Part Of: Food control. Volume 69(2016:Nov.)
• Page Start: 108
• Page End: 114
• Publication Date: 2016-11
• Subjects: Meat intake -- Salmonella -- Hygiene indicator bacteria -- Household -- Kigali; Food -- Quality -- Periodicals; Food -- Analysis -- Periodicals; Food handling -- Periodicals; Food industry and trade -- Quality control -- Periodicals; Aliments -- Industrie et commerce -- Qualité -- Contrôle -- Périodiques; Aliments -- Qualité -- Périodiques; Aliments -- Analyse -- Périodiques; Hygiène alimentaire -- Périodiques; Food -- Analysis; Food handling; Food -- Quality; Periodicals; Electronic journals; 664.07
• DOI: 10.1016/j.foodcont.2016.04.042
• Languages: English
• ISSNs: 0956-7135

Abstract

Abstract: Meat is consumed worldwide as a source of animal proteins, but it is recognized as one of the most important vehicles for food borne infections in humans. This study was conducted to determine the daily intake; the levels of hygiene indicator bacteria, namely the total mesophilic bacteria (TMC) and Escherichia coli counts (ECC); and the prevalence of Salmonella in meat consumed within the households of Kigali (Rwanda). The survey on meat consumption was carried out in 400 households by using a questionnaire, whereas the bacteriological analyses of meat samples were performed by using conventional culture methods. The results from the survey indicated that beef was the type of meat mostly consumed in Kigali city households, and the daily meat intake significantly varied with the social category of the household. No significant difference was observed between daily meat intakes in different age classes of household members. In the samples where microorganisms were detected, the average levels of TMCs and ECCs in raw meat were found to be 5.4 and 1.6 log cfu/g, respectively, whereas in cooked meat they were significantly reduced to 3.1 and 1.1 log cfu/g, respectively. The prevalence of Salmonella was reduced from 21.4% in raw meat to 3.4% in ready-to-eat cooked meat. Salmonella was not detected in cooked meat consumed in high-income households. The results from this study highlight the need for hygiene improvements in meat shops as well as in the households of Kigali, particularly those with low and medium incomes. Highlights: Beef is the most consumed type of meat within the households of Kigali. The meat consumption rate grows with the social category of the household. The cooking process significantly reduces the prevalence of Salmonella in meat. The prevalence of Salmonella is higher in cooked meat consumed in poor households. Proper cooking and/or hygiene improvements are needed in households with low and medium income.