African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 816

Full Length Research Paper

Risk factors associated with retail meat vendors in Lubumbashi, Democratic Republic of Congo

Rosette Kabwang
  • Rosette Kabwang
  • Laboratory of Expertise, Hygiene and Technology of Food from Animal Origin, Faculty of Veterinary Medicine, University of Lubumbashi Congo, Democratic Republic of Congo, Congo.
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Mireille Kitwa
  • Mireille Kitwa
  • Laboratory of Expertise, Hygiene and Technology of Food from Animal Origin, Faculty of Veterinary Medicine, University of Lubumbashi Congo, Democratic Republic of Congo, Congo.
  • Google Scholar
Pierrette Melin
  • Pierrette Melin
  • Laboratory of Medical Microbiology, Faculty of Medicine, University of Liège, Belgium.
  • Google Scholar
Georges Daube
  • Georges Daube
  • Laboratory of Food Microbiology, Faculty of Veterinary Medicine, University of Liège, Belgium.
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Patrick De Mol
  • Patrick De Mol
  • Laboratory of Medical Microbiology, Faculty of Medicine, University of Liège, Belgium.
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Mukeng A. Kaut
  • Mukeng A. Kaut
  • Department of Statistics, Faculty of Medicine and Public Health, the University of Kolwezi, Democratic Republic of Congo, Congo.
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  •  Received: 01 July 2019
  •  Accepted: 29 October 2019
  •  Published: 30 November 2019

Abstract

Food safety risk factors associated with retail meat sales in Lubumbashi, Congo D.R., was assessed in 2013. The study involved 168 meat vendors. The methods used were an interview and direct observation. Females represented 55.9%, and males represented 44% of the study respondents. Their age ranged from 18 to 40 years (92.8%). Sixty percent had obtained a primary level of education, 38% a secondary level, and only 1.1% completed the university level of education.  Sixty-nine percent had fixed activities, and 30.9% were mobiles. None had a training certificate in food safety or hygiene practices. Overall, the poor level of knowledge/attitude and practices was associated with low level of education and the age of the vendors (<40 years) (p<0.05). Gender did not play a role (p>0.05). Attitude, practices, and lack of food safety knowledge in meat handling, improper slaughtering processes, poor environmental and personal hygiene, inadequate storage of food and lack of potable water were identified as major risk factors which may contribute to various contamination of meat sold at retail outlets in Lubumbashi.

 

Key words: Retail meat vendors, attitudes, practices, knowledge, food safety, Lubumbashi, Congo D.R.