Impact of good hygiene management practices on the reduction in microbial contamination of roasted sheep meat sold at urban dibiteries in Senegal

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cg.authorship.typesCGIAR and developing country instituteen
cg.authorship.typesCGIAR and advanced research instituteen
cg.contributor.affiliationUniversité Peleforo Gon Coulibalyen
cg.contributor.affiliationCentre Suisse de Recherches Scientifiques en Côte d'Ivoireen
cg.contributor.affiliationÉcole Inter-États des Sciences et Médecine Vétérinaires de Dakaren
cg.contributor.affiliationHuman Science Research Council, South Africaen
cg.contributor.affiliationInternational Livestock Research Instituteen
cg.contributor.affiliationFood and Agriculture Organization of the United Nationsen
cg.contributor.affiliationFreie Universität Berlinen
cg.contributor.affiliationUniversity of Greenwichen
cg.contributor.affiliationSwiss Tropical and Public Health Instituteen
cg.contributor.affiliationUniversity of Baselen
cg.contributor.crpAgriculture for Nutrition and Health
cg.contributor.donorFederal Ministry for Economic Cooperation and Development, Germanyen
cg.contributor.donorDELTAS Africa Initiativeen
cg.contributor.donorAfrican Academy of Sciencesen
cg.contributor.donorAlliance for Accelerating Excellence in Science in Africaen
cg.contributor.donorNew Partnership for Africa's Developmenten
cg.contributor.donorWellcome Trusten
cg.contributor.donorGovernment of the United Kingdomen
cg.coverage.countrySenegal
cg.coverage.iso3166-alpha2SN
cg.coverage.regionAfrica
cg.coverage.regionWestern Africa
cg.creator.identifierSilvia Alonso: 0000-0002-0565-536X
cg.creator.identifierKristina Roesel: 0000-0002-2553-1129
cg.creator.identifierDelia Grace: 0000-0002-0195-9489
cg.howPublishedFormally Publisheden
cg.identifier.urlhttps://www.foodprotection.org/publications/food-protection-trends/archive/2021-01-impact-of-good-hygiene-management-practices-on-the-reduction-in-microbial-contamination-of-r/en
cg.issn1541-9576en
cg.issue1en
cg.journalFood Protection Trendsen
cg.reviewStatusPeer Reviewen
cg.subject.ilriANIMAL PRODUCTSen
cg.subject.ilriFOOD SAFETYen
cg.subject.ilriSHEEPen
cg.subject.ilriSMALL RUMINANTSen
cg.subject.impactAreaNutrition, health and food security
cg.subject.sdgSDG 2 - Zero hungeren
cg.volume41en
dc.contributor.authorTraoré, S.G.en
dc.contributor.authorNdour, A.P.N.en
dc.contributor.authorOssebi, W.en
dc.contributor.authorSeko, M.O.en
dc.contributor.authorFokou, G.en
dc.contributor.authorAlonso, Silviaen
dc.contributor.authorKoné, P.S.en
dc.contributor.authorRoesel, Kristinaen
dc.contributor.authorGrace, Deliaen
dc.contributor.authorBonfoh, Bassirouen
dc.date.accessioned2021-01-08T08:56:27Zen
dc.date.available2021-01-08T08:56:27Zen
dc.identifier.urihttps://hdl.handle.net/10568/110766
dc.titleImpact of good hygiene management practices on the reduction in microbial contamination of roasted sheep meat sold at urban dibiteries in Senegalen
dcterms.abstractA cross-sectional study was conducted in Senegal in May 2015 on the microbial quality of roasted sheep meat in 40 selected dibiteries, which are informal and small fast-food restaurants offering roasted sheep meat to Senegalese consumers. An intervention was designed and implemented in these 40 dibiteries and coupled with an appraisal of the economic managerial performance of those restaurants to improve their hygiene management practices. The microbiological quality of roasted mutton was assessed 1 month before the intervention and then 2 and 10 months post-intervention. Three types of dibiteries were identified among the 40 units studied based on their production process: Senegalese (42.5%), Mauritanian (40%), and Nigerien (17.5%). Of all samples analyzed, 70% were considered satisfactory regarding the levels of contamination at baseline; satisfactory scores rose to 75% at 2 months post-intervention and 83% at 10 months post-intervention. However, those differences were not statistically significant. The financial appraisal revealed that the performance of dibiteries before and after the intervention remained the same with no significant difference in the gross margins. Further studies are needed to understand compliance behavior and incentives that enhance the sustainability of hygiene management practices in the informal retail food sector.en
dcterms.accessRightsLimited Access
dcterms.audienceScientistsen
dcterms.bibliographicCitationTraoré, S.G., Ndour, A.P.N., Ossebi, W., Seko, M.O., Fokou, G., Alonso, S., Koné, P.S., Roesel, K., Grace, D. and Bonfoh, B. 2021. Impact of good hygiene management practices on the reduction in microbial contamination of roasted sheep meat sold at urban dibiteries in Senegal. Food Protection Trends 41(1): 70–79.en
dcterms.extentp. 70-79en
dcterms.issued2021-01-15
dcterms.languageen
dcterms.licenseOther
dcterms.subjectfood safetyen
dcterms.subjectanimal productsen
dcterms.subjectmeaten
dcterms.subjectsheepen
dcterms.subjectsmall ruminantsen
dcterms.typeJournal Article

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