Characterization of meat retail conditions in Kigali city (Rwanda): hygienic practices and determinants for Salmonella occurrence

Salmonella is one of the leading bacterial food borne pathogens worldwide and meat constitutes one of the major vehicles for human Salmonella infections. Salmonella illnesses represent an important public health concern particularly in countries with growing economies such as Rwanda. The objective of this study was to characterize the retail conditions and to determine the microbiological quality and safety of meat retailed within the establishments of Kigali city. A survey was carried out in 150 establishments of Kigali city to characterize the meat retail conditions through a structured questionnaire, whereas 270 meat samples were analyzed for the enumeration of hygiene indicator bacteria and the qualitative detection of Salmonella by using conventional culture methods. Furthermore, the risk factors associated to the occurrence of Salmonella in the commercialized meat pieces were identified trough a binary logistic regression analysis. The first results from this study indicate that beef is the type of meat sold the most within retail premises of Kigali city and meat from animal species other than bovines are generally commercialized in large establishments. The levels of hygiene indicator bacteria were found to be relatively high and Salmonella was detected in 19.6% of all retailed meat samples. Factors such as the exposition of retailed meat at ambient temperature, the utilization of wooden cutting boards with rough surfaces which are difficult to sanitize as well as the lack of trained personnel in hygienic meat handling practices; were found to be significantly associated to the risk of Salmonella occurrence in the retailed meat. The findings from this study highlight the need for improvements in hygienic meat handling practices particularly in small and medium meat retail establishments in Kigali cit