Improving microbiological food Safety in peri-urban Mali; an experimental study |
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| Authors: | Ousmane Touré Salimata Coulibaly Aminata Arby Farmata Maiga Sandy Cairncross |
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| Affiliation: | 1. Agence Nationale de la Sécurité Sanitaire des Aliments, Ministère de la Santé, Bamako, Mali;2. London School of Hygiene & Tropical Medicine, Keppel St, London WC1E 7HT, UK;1. INRA, UMR408 Sécurité et Qualité des Produits d''Origine Végétale, F-84000 Avignon, France;2. Université d''Avignon et des Pays de Vaucluse, UMR408 Sécurité et Qualité des Produits d''Origine Végétale, F-84000 Avignon, France;3. INRA, UR407 Pathologie Végétale, F-84140 Montfavet, France;1. Department of Fish and Wildlife Conservation, Virginia Polytechnic Institute and State University, Blacksburg, VA, 24060, United States;2. Southeast Fisheries Science Center, NOAA National Marine Fisheries Service, Miami, FL, 33149, United States;1. Department of Food Science and Technology, University of Cordoba, Campus de Rabanales, Edificio Darwin, 14014 Córdoba, Spain;2. Ayuntamiento de Madrid, Madrid, Spain;3. Laboratório de Virologia Aplicada, Departamento de Microbiologia, Imunologia e Parasitologia, UFSC, Florianópolis, Brazil;4. Laboratory of Molecular Biology and Microbiology, Instituto Tecnológico Agrario de Castilla y León, Valladolid, Spain;5. Departamento de Ingeniería Agrícola y Forestal, Tecnología de los Alimentos, E.T.S. Ingenierías Agrarias, Universidad de Valladolid, 34004 Palencia, Spain;6. Division of Microbiology, Department of Biotechnology and Food Science, Universidad de Burgos, Burgos, Spain;1. National Institute of Pharmacy and Nutrition, Budapest, Hungary;2. Friedrich-Alexander University Erlangen-Nürnberg, Erlangen, Germany;3. University Babes-Bolyai, Faculty of Political, Administrative and Communication Sciences, Department of Public Health, Cluj-Napoca, Romania;4. Istituto Superiore di Sanità, Rome, Italy;5. Alexander Technological Educational Institute of Thessaloniki, Thessaloniki, Greece;6. Medical University of Silesia, Katowice, Poland;7. German Nutrition Society, Bonn, Germany |
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| Abstract: | IntroductionTwenty years ago, a WHO review of the literature assumed that most food-borne disease transmission in developing countries takes place within the home, and advocated a major programme of interdisciplinary research to develop and test cost-effective interventions to promote food hygiene.MethodsThe HACCP approach was applied step by step, to two selected weaning foods prepared by 15 volunteer mothers in peri-urban Mali. After setting Critical Control Points (CCP), actions were taken to control, reduce or eliminate microbial growth at these points. 432 food samples were collected and examined for thermotolerant coliforms in a local laboratory to assess the effectiveness of the approach. Lessons learnt were translated into messages delivered in a pilot study.ResultsTraditional cooking was very effective in eliminating faecal contamination; reheating was as effective as cooking when adopted, because there was no significant difference in the temperatures reached in both cases. Behavioural corrective actions were effective in controlling faecal contamination at the other CCPs (serving the child after cooking and after reheating).ConclusionIn conclusion, the HACCP experiment improved significantly the bacterial safety of both types of weaning food studied. |
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