Microbiological quality and safety of poultry processed in Africa: a review
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Date
2024
Journal Title
Journal ISSN
Volume Title
Publisher
Academic Journals
Abstract
Poultry is the second most consumed meat in the world. In Africa, chicken production and processing
are practiced both formally and informally, with smallholders constituting the majority in this sector.
Informal practices are vulnerable to the production and processing of chicken, which is easily
contaminated by pathogens such as Escherichia coli, Staphylococcus aureus, Salmonella, and
Campylobacter. The growth of the poultry industry in Africa, coupled with intensive production, has led
to the indiscriminate use of antibiotics and the development of antimicrobial resistance, posing a risk to
the health of consumers. However, there are limited studies evaluating the quality and safety of chicken
consumed in Africa. Several studies report that chicken is the main vehicle for pathogens related to
foodborne diseases, suggesting that foodborne diseases pose a threat to human health. Adequate
hygiene and safety practices by producers and processors are suggested as the main intervention.
These practices would need to be followed by laboratory analysis and inspection to assess chicken
quality and prompt changes in behavior, attitudes, and practices to reduce contamination and promote
the rational use of antimicrobials. This review provides an overview of the quality and microbiological
safety of processed chicken in Africa. It delves into details about the poultry sector, covering
production, slaughter, and processing of chicken. The review highlights the sources and mechanisms
of poultry contamination, describes diseases transmitted through the consumption of poultry, presents
data on the quality and microbiological safety of chicken, proposes good practices in chicken
production and processing, discusses the occurrence of antimicrobial resistance and antibiotic
residues, and presents alternatives against contamination and antimicrobial resistance as potential
tools for the production of healthy and safe foods.
Description
Journal Article
Keywords
Poultry production, microbiological quality, antimicrobial resistance, antibiotic residue