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_US
cg.authorship.typesCGIAR and advanced research instituteen_US
cg.contributor.affiliationUniversité Peleforo Gon Coulibalyen_US
cg.contributor.affiliationCentre Suisse de Recherches Scientifiques en Côte d'Ivoireen_US
cg.contributor.affiliationÉcole Inter-États des Sciences et Médecine Vétérinaires de Dakaren_US
cg.contributor.affiliationHuman Science Research Council, South Africaen_US
cg.contributor.affiliationInternational Livestock Research Instituteen_US
cg.contributor.affiliationFood and Agriculture Organization of the United Nationsen_US
cg.contributor.affiliationFreie Universität Berlinen_US
cg.contributor.affiliationUniversity of Greenwichen_US
cg.contributor.affiliationSwiss Tropical and Public Health Instituteen_US
cg.contributor.affiliationUniversity of Baselen_US
cg.contributor.crpAgriculture for Nutrition and Healthen_US
cg.contributor.donorFederal Ministry for Economic Cooperation and Development, Germanyen_US
cg.contributor.donorDELTAS Africa Initiativeen_US
cg.contributor.donorAfrican Academy of Sciencesen_US
cg.contributor.donorAlliance for Accelerating Excellence in Science in Africaen_US
cg.contributor.donorNew Partnership for Africa's Developmenten_US
cg.contributor.donorWellcome Trusten_US
cg.contributor.donorGovernment of the United Kingdomen_US
cg.coverage.countrySenegalen_US
cg.coverage.iso3166-alpha2SNen_US
cg.coverage.regionAfricaen_US
cg.coverage.regionWestern Africaen_US
cg.creator.identifierSilvia Alonso: 0000-0002-0565-536Xen_US
cg.creator.identifierKristina Roesel: 0000-0002-2553-1129en_US
cg.creator.identifierDelia Grace: 0000-0002-0195-9489en_US
cg.howPublishedFormally Publisheden_US
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_US
cg.issn1541-9576en_US
cg.issue1en_US
cg.journalFood Protection Trendsen_US
cg.reviewStatusPeer Reviewen_US
cg.subject.ilriANIMAL PRODUCTSen_US
cg.subject.ilriFOOD SAFETYen_US
cg.subject.ilriSHEEPen_US
cg.subject.ilriSMALL RUMINANTSen_US
cg.subject.impactAreaNutrition, health and food securityen_US
cg.subject.sdgSDG 2 - Zero hungeren_US
cg.volume41en_US
dc.contributor.authorTraoré, S.G.en_US
dc.contributor.authorNdour, A.P.N.en_US
dc.contributor.authorOssebi, W.en_US
dc.contributor.authorSeko, M.O.en_US
dc.contributor.authorFokou, G.en_US
dc.contributor.authorAlonso, Silviaen_US
dc.contributor.authorKoné, P.S.en_US
dc.contributor.authorRoesel, Kristinaen_US
dc.contributor.authorGrace, Deliaen_US
dc.contributor.authorBonfoh, Bassirouen_US
dc.date.accessioned2021-01-08T08:56:27Zen_US
dc.date.available2021-01-08T08:56:27Zen_US
dc.identifier.urihttps://hdl.handle.net/10568/110766en_US
dc.titleImpact of good hygiene management practices on the reduction in microbial contamination of roasted sheep meat sold at urban dibiteries in Senegalen_US
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_US
dcterms.accessRightsLimited Accessen_US
dcterms.audienceScientistsen_US
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_US
dcterms.extentp. 70-79en_US
dcterms.issued2021-01-15en_US
dcterms.languageenen_US
dcterms.licenseOtheren_US
dcterms.subjectfood safetyen_US
dcterms.subjectanimal productsen_US
dcterms.subjectmeaten_US
dcterms.subjectsheepen_US
dcterms.subjectsmall ruminantsen_US
dcterms.typeJournal Articleen_US

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