Browsing by Author "Mahundi, Edgar Angelus"

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Food safety risk assessment of thermophilic campylobacter in beef in Arusha municipality, Tanzania.
(Sokoine University of Agriculture, 2011) Mahundi, Edgar Angelus
Campylobacter is one of the most important pathogen which cause food borne illnesses in the world. A study on risk assessment of thermophilic Campylobacter of beef in Arusha municipality. Tanzania was carried out from January to March 2010. A total of 138 consumers. 35 meat sellers and 25 meat vendors were interviewed on beef purchasing preference, safety during cooking and hygienic practices during consumption. One hundred and sixty swab samples were collected from beef carcasses in butchershops (n=73). roast beef (Nyamachoma in Kiswahili) (n=45) and skewer beef (mishikaki) selling points (n=42) located in beer bars. All the swab samples were used for isolation of thermophilic Campylobacter. The number of customers per hour was recorded in nine nyamachoma and nine mishikaki centres for seven consecutive days. Data were subjected to a Monte Carlo simulation to determine the likelihood of consuming ready-to-eat beef contaminated with thermophilic Campylobacter. There was a contamination rate with thermophilic Campylobacter of 24%. The probabilities of consuming contaminated meat with thermophilic Campylobacter at nyamachoma pubs were 15.5% and at mishikaki shops was 34.7%. The total amount of beef sold at nyamachoma pubs in Arusha municipality per day was 3. 595 kg (90% CI: 1. 745-6, 173) and that sold as mishikaki per day was 165 kg (90% CI: 57-328). The exposure rate per person in nyamachoma. was 0.16% while that in mishikaki was 0.017%. Interview result revealed that poor knowledge on campylobacteriosis and lack of training on food hygiene contributes to poor food safety. However, the control measure practiced by food handlers was to wash hands with soap and water in order to prevent food contamination. At homestead food was covered after cooking and consumers ate food while was still hot. Cross-contamination events were observed in the kitchen whereby knives, utensils, hands of the personnel could probably contribute to contamination with Campylobacter. However, public education programmes and consumer awareness on general food hygiene are recommended to reduce potential health risks to the public.