Quantitative risk assessment of developing salmonellosis through beef consumption in Lusaka Province, Zambia
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Date
2016
Authors
Chabwasi, Isaac Manyori
Journal Title
Journal ISSN
Volume Title
Publisher
University of Zambia
Abstract
Bacteria of the genus Salmonella may cause disease in many host species (including
humans). Consumption of infected beef products has been linked to zoonotic
transmission of diseases in humans. The aim was to quantitatively assess the risk of
developing salmonellosis through consumption of beef in Lusaka province of Zambia,
based on the Codex Alimentarious framework. Data used to achieve this objective were
obtained from reviews of scientific literature, government reports, questionnaire survey
and expert opinions. The Swift Quantitative Microbial Risk Assessment (SQMRA)
model was used to analyse the data. The study was driven by lack of research-based
information in this area despite the reported cases of salmonellosis in human and the
prevalence of Salmonella in beef carcasses being 22% (Hang’ombe et al., 2008).
The results of questionnaire survey on beef consumption showed that 60 percent of
people in Lusaka consumed beef once every week, 16 percent consumed once in every
two weeks, 15 percent consumed beef once a month and 9 percent consumed every day.
Out of the 100 persons interviewed, 89 percent consumed well cooked beef, 9 percent
half cooked and only 2 percent consumed raw beef. The average serving portion of beef
per meal/individual was 192gm for restaurant consumer while 60gm and 83.1gm were
for low and medium levels of beef consumer respectively. At ID50 of 9.61x103 cfu/g and
retail contamination concentration of 12cfu/gm, the risk of developing salmonellosis
through consumption of beef prepared by consumers with low and medium levels of beef
consumption was estimated at 0.06% and 0.08%, respectively, while the risk associated
with restaurant consumption was estimated at 0.16% per year.
The study concludes that the risk of developing salmonellosis among residents in Lusaka
province, as results of beef consumption, was generally low, mainly due to the methods
used for food preparation. Further work is required to broaden the scope of the study and
also undertake microbiological evaluation of ready-to eat beef from both household and
restaurant risk exposure pathways.
Description
Master of Science in One Health Analytical Epidemiology
Keywords
Meat--Health aspects. , Salmonella infections--Prevention.