Consumption patterns, bacteriological quality and risk factors for Salmonella contamination in meat-based meals consumed outside the home in Kigali, Rwanda

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• 作者：Eugè ; ne Niyonzima^a ; ^d ; ^{eugeneniyo@yahoo.fr} ; Martin Patrick Ongol^d ; Yves Brostaux^b ; Nicolas Korsak Koulagenko^c ; Georges Daube^c ; Anastase Kimonyo^d ; Marianne Sindic^a
• 关键词：Meat consumption ; Salmonella ; Hygiene indicator bacteria ; Ready-to-eat food ; Risk factors ; Kigali
• 刊名：Food Control
• 出版年：2017
• 出版时间：March 2017
• 年：2017
• 卷：73
• 期：part_PB
• 页码：546-554
• 全文大小：513 K
• 卷排序：73

文摘

Goat is the most consumed type of meat outside the home in Kigali. The meat consumption rate grows with the social category of the household. The prevalence of Salmonella in the consumed meat-based meals is relatively high. Hygiene improvements are needed in the establishments selling meat-based meals.