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Olivier KAMANA (DVM,MSc., PhD)
Prevalence, hygienic status and exposure assessment of Salmonella spp. in milk and dairy chain in Rwanda Olivier KAMANA (DVM,MSc., PhD) Department of Food Safety and Quality Management UR Department of Food Safety and Food Quality UGent
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1 2 3 Overview of the Presentation
Introduction (Rwanda, Dairy chain, Salmonella) Results and Discussion on Selected Topics Conclusions, Recommendations and Future Perspectives 1 2 3 1
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Rwanda Agriculture-based economy
Rwanda, “the country of 1000 hills” Agriculture-based economy Agriculture sector employs % of the active population Agriculture sector contributes 40 % to the GDP Livestock sector contributes up to 8.8% to the GDP 2
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Why this study? Socio-economic importance of milk : cultural, source of income for farmers Reconstruction process : after civil war and genocide in 1994 2020 Vision : A national program to become a middle-income economy Agriculture sector transformation to be market oriented Milk production highly increasing : doubled in the last 10 years Food safety aspects to be taken into account to protect consumers: Salmonella threat 3
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Salmonella Rod shaped bacteria Enterobacteriaceae family
Only visible with a microscope (1-10μm) Intestinal tract of animals Mostly associated with milk, eggs and meat Zoonotic : transmitted to humans by animals via animal product Milk offers ideal conditions for growth Causes salmonellosis 4
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Salmonellosis A redoubtable food-borne disease
Responsible for 48.0% of all milk-borne disease in developed countries Fever Nausea and vomiting Abdominal pain Diarrhoea Death Consequence of lack of hygiene Situation critical in developing countries where basic hygienic conditions are not in place, and there is a lack of information on food-borne disease 5
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Milk and dairy chain in Rwanda : Farms
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Milk and dairy chain in Rwanda : Collection
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Milk and dairy chain in Rwanda : Processing
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Milk and dairy chain in Rwanda : Retail
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Milk and dairy chain in Rwanda
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Study area 11
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Major objectives To assess microbiological quality and safety of milk and dairy products in Rwanda To gain insight in hygienic practices along the Rwandan milk and dairy chain to be able to attribute the measured microbiological quality and safety to the level of compliance with hygienic practices To identify the origin of contaminations in the identified bottlenecks To perform an exposure assessment to Salmonella in milk and cheese 12
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Research framework 13
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Results and discussion
1. To assess microbiological quality and safety of milk and dairy products in Rwanda & 2. To gain insight in hygienic practices along the Rwandan milk and dairy chain to be able to attribute the measured microbiological quality and safety to the level of compliance with hygienic practices 14
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Microbiological quality and safety of raw milk
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Microbiological quality and safety of pasteurized milk
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Microbiological quality and safety of Gouda cheese
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Microbiological quality and safety of boiled and fermented milk
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Results and discussion
3. To identify the origin of contaminations in the identified bottlenecks : Milk shops and small cheese plants 19
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Results and discussion
Raw milk is of various origins : farms, mobile traders or collection centers Raw milk bought without prior testing Microbiological quality not meeting legal requirements 20
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Results and discussion
Boiling practices : fire wood, charcoal, electricity (rarely) Milk heated until foaming 21
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Results and discussion
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Results and discussion
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Results and discussion
Heat treatment enabled at least 6 Log reduction of Salmonella and Listeria monocytogenes Heat treatments highly effective Microbiological quality at selling decreased Contaminations from the environment and ineffective refrigeration 24
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Origins of contaminations in milk shops
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Origins of contaminations in cheese processing
Microbiological quality and safety of raw milk not meeting legal requirements Heating treatments effective Study conducted after food safety interventions (2013) Overal microbiological quality and safety improvement Salmonella in environmental samples Salmonella in one small cheese plant 26
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Origins of contaminations in cheese processing
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Results and discussion
4. To perform an exposure assessment to Salmonella in milk and cheese 28
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Consumer survey Study conducted in Musanze town
Milk consumed directly on site in milk shops or bought for home consumption Milk is re-boiled in 66.7% of cases Daily frequence of consumption most in practice Consumers in different categories of age Cheese sold in supermarkets before and after 2012 Consumed also in households by different age categories of consumers Weekly frequence most in practice for cheese 29
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Consumer survey 54 36 90 370 136 190 370 90 Milk buyers
90 Cheese buyers 54 36 90 370 136 190 370 30
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Exposure assessment 31
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7 244 Consumers in milk shops
Exposure assessment Inhabitants for Musanze district Inhabitants Musanze town Buyers in milk shops 7 244 Consumers in milk shops 7 cases Per day 680 cases Per year 32
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18 264 Consumers in households 6 849 Young (37.5%)
Exposure assessment Consumers in households 6 849 Young (37.5%) Adults (62.5%) 292 cases per day 341 cases per year 496 Cases per day 535 Cases per year 33
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Exposure assessment 27 cases per year 47 cases per year 38% 30%
7 558 cheese consumers 1 716 Young (22.7%) 5 842 Adults (77.3%) BEFORE 2012 27 cases per year 47 cases per year 38% 30% AFTER 2012 29 cases per year 19 cases per year 34
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Major conclusions Microbiological quality and safety of milk depends on the type of farming Milk collection centers contributed to increase milk quality and safety Increase of milk production enhanced the informal market Efforts to implement more processing facilities to be continued 35
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Major conclusions Hygienic conditions in milk shops should be improved
Interventions in the cheese sub-sector contributed significantly Coming interventions to take in consideration local habits Formal processing of « ikivuguto » 36
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Major conclusions 37
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Future perspectives Listeria monocytogenes especially in cheese processing Effectiveness on the FSMS in implementation Exposure assessment on other pathogens and food commodities 38
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THANK YOU FOR YOUR ATTENTION
Acknowledgements Prof. dr.ir. Mieke Uyttendaele Prof.dr.ir. Liesbeth Jacxsens Prof.dr.rer.nat. Anastase Kimonyo Belgian Development Agency THANK YOU FOR YOUR ATTENTION
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