Risk assessment of campylobacteriosis due to consumption of roast beef served in beer bars in Arusha, Tanzania

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cg.authorship.typesCGIAR and developing country instituteen_US
cg.authorship.typesCGIAR and advanced research instituteen_US
cg.contributor.affiliationRakuno Gakuen Universityen_US
cg.contributor.affiliationInternational Livestock Research Instituteen_US
cg.contributor.affiliationTanzania Food and Drug Authorityen_US
cg.contributor.affiliationTokyo University of Agriculture and Technologyen_US
cg.contributor.affiliationVeterinary Investigation Centre, Tanzaniaen_US
cg.contributor.affiliationSokoine University of Agricultureen_US
cg.contributor.crpAgriculture for Nutrition and Healthen_US
cg.contributor.donorDeutsche Gesellschaft für Internationale Zusammenarbeiten_US
cg.contributor.donorAssociation for Strengthening Agricultural Research in Eastern and Central Africaen_US
cg.contributor.donorMinistry of Education, Culture, Sports, Science and Technology, Japanen_US
cg.coverage.countryTanzaniaen_US
cg.coverage.iso3166-alpha2TZen_US
cg.coverage.regionAfricaen_US
cg.coverage.regionEastern Africaen_US
cg.coverage.regionSouthern Africaen_US
cg.creator.identifierDelia Grace: 0000-0002-0195-9489en_US
cg.creator.identifierLusato Kurwijila: 0000-0001-9133-4214en_US
cg.howPublishedFormally Publisheden_US
cg.identifier.doihttps://doi.org/10.2743/jve.21.55en_US
cg.isijournalISI Journalen_US
cg.issn1881-2562en_US
cg.issue1en_US
cg.journalJournal of Veterinary Epidemiologyen_US
cg.reviewStatusPeer Reviewen_US
cg.subject.ilriANIMAL PRODUCTSen_US
cg.subject.ilriFOOD SAFETYen_US
cg.subject.ilriHEALTHen_US
cg.volume21en_US
dc.contributor.authorMakita, K.en_US
dc.contributor.authorMahundi, E.en_US
dc.contributor.authorToyomaki, H.en_US
dc.contributor.authorIshihara, K.en_US
dc.contributor.authorSanka, P.en_US
dc.contributor.authorKaaya, E.J.en_US
dc.contributor.authorGrace, Deliaen_US
dc.contributor.authorKurwijila, Lusato R.en_US
dc.date.accessioned2018-01-30T09:16:02Zen_US
dc.date.available2018-01-30T09:16:02Zen_US
dc.identifier.urihttps://hdl.handle.net/10568/90636en_US
dc.titleRisk assessment of campylobacteriosis due to consumption of roast beef served in beer bars in Arusha, Tanzaniaen_US
dcterms.abstractThe objective of the study was to assess the risk of campylobacteriosis due to consumption of cross-contaminated nyama-choma (roast beef) sold in beer bars in Arusha Municipality, Tanzania. In 2010, thirty butchers and thirty beer bars serving roast beef, selected using stratified random sampling, were visited to estimate the prevalence and the most probable number (MPN) of thermophilic Campylobacter in raw and roast beef. Ten purposively selected bars serving roast chicken were also surveyed, to assess cross-contamination after cooking, as Campylobacter spp. are generally more prevalent in poultry. One meat sample was collected in each butcher and each bar, and sales and hygiene were assessed through questionnaires and direct observation. A risk model was developed in statistical software R, and Monte Carlo simulation was performed to estimate disease incidence among customers and the adult male population in Arusha. In the field survey, Campylobacter coli was recovered only from one chicken sample, of which bacterial concentration was 0.37 MPN/g (95% CI : 0.12-1.08). The daily incidence of campylobacteriosis among customers in Arusha was estimated to be 0.15 (95% CI : 0.02-0.95). Annual incidence rates among customers and in the adult male population in Arusha were 12.4 (95% CI : 1.2-83.6) per 1,000 and 0.6 (95% CI : 0.06-4.0) per 1,000, respectively. The most influential factor was the prevalence of thermophilic Campylobacter in roast beef, followed by MPN. Most (26/40, 65%) bar owners sold meat from different species of animals, and cross-contamination could easily occur between poultry and beef. Nearly half (18/39, 46%) the bar owners used the same knife for raw and roast meat. Although half (20/40, 50%) had received hygiene training there was no statistical association between training and separate use of knives for raw and roast meats, considered to be the major source of contamination (x2＝0.22, df＝1, p＝0.64). The study concluded campylobacteriosis from roast beef was a low public health issue in Arusha. However, considering the risks from other types of bacteria, improvement of cooking hygiene training was recommended to further reduce the risk of food-borne diseases from food consumed in beer bars.en_US
dcterms.accessRightsOpen Accessen_US
dcterms.audienceScientistsen_US
dcterms.bibliographicCitationMakita, K., Mahundi, E., Toyomaki, H., Ishihara, K., Sanka, P., Kaaya, E.J., Grace, D. and Kurwijila, L.R. 2017. Risk assessment of campylobacteriosis due to consumption of roast beef served in beer bars in Arusha, Tanzania. Journal of Veterinary Epidemiology 21(1): 55–64.en_US
dcterms.extentp. 55-64en_US
dcterms.issued2017en_US
dcterms.languageenen_US
dcterms.licenseOtheren_US
dcterms.publisherJapan Society of Veterinary Epidemiologyen_US
dcterms.subjectfood safetyen_US
dcterms.subjecthealthen_US
dcterms.typeJournal Articleen_US

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