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academies
September 06-08, 2018 | Edinburgh, Scotland
Food safety and Hygiene
International Conference on
Journal of Food Technology and Preservation | ISSN: 2591-796X | Volume 2
Staphylococcus aureus in traditionally processed sour milk sold in open traditional markets in Zambia
Bruno S J Phiri 1,2,3, Evans Mulenga3, Maron Mubanga3, Bernard MHang’ombe3, Sara Schaarschmidt1, Heidi Wichmann-Schauer1 and
Alexandra Fetsch1
1 Germany Federal Institute for Risk Assessment, Germany
2 Central Veterinary Research Institute, Zambia
3 University of Zambia (UNZA), Zambia
Food safety in Africa remains a serious challenge and Zambia
is not spared, especially not in traditional processing sectors.
Milk as a food has been considered to be an ideal food for
humans, particularly for children. However, (raw) milk can be
a source of many pathogens including Staphylococcus aureus
( S.aureus) and multidrug resistant bacteria like methicillin
resistant S.aureus (MRSA). The SAD-Zambia project aims to
characterize S.aureus / MRSA in the Zambian milk value chain
and to reduce the risks to consumers and producers in Zambia.
One important milk product is mabisi (sour milk), which is
often processed by traditional dairy farmers (by spontaneous
acidification of raw milk) and sold in open traditional markets.
In our project, such markets were visited in three regions of
Zambia (Western Province, Southern Province, and Lusaka
Province) to collect sour milk from different sellers. S.aureus
was detected in 7 out of 40 analysed sour milk samples
and confirmed by MALDI-TOF. The further characterization
of the isolates by molecular biological methods, including
identification of MRSA, will be presented. Preliminary results
indicate contamination of sour milk in Western and Lusaka
Provinces with S.aureus. In contrast, no S.aureus could be
isolated from sour milk samples obtained in the Southern
Province. Therefore, the hygiene practices inmabisi preparation
applied in different regions of Zambia will be presented.
e:
Food on the street and its safety concerns
Rasaq Olanrewaju Oke
FoodpreneurNews, Nigeria
As a typical Nigerians from the South western region, and a
promoter of hygienic ‘Street vended food’, I cannot imagine
a day in my life without the popular on-the- go street meal,
bean cake (akara), roasted plantain (boli) and ‘suya’ that I ate
with passion. Street vended foods are easily accessible and
solves major socio-economic problems confronted by both
the poor and middles working class because of high paced
city life. Most affected are the poor who doesn’t have enough
funds to patronize the structured food centers, whose activities
are regularly regulated by the appropriate governmental
bodies. This invariably exposed the larger population of the
unsuspecting consumers to a lot of health hazards. And
because of the various unhygienic ways andmanners noticed in
my day-to-day interaction with these operators of these street
vended food operators, owners and managers in the food
value chains (processing, production, preservation, packaging
and marketing), which gives ample room for unwholesome
practices and the risks it poses to the health and safety of
consumers and practitioners along the chain. This presentation
is out to address a lot of these identified challenges and
recommend safety measures. The mission is ‘Ensuring safe
feed to achieve safe food practices’ since the food value chain
starts from the farm which is completely ignored as a critical
control points to the table. The presentation will also highlights
the basic safety and hygiene guidelines recommended for the
Street foods for operators and consumers in our collaborative
efforts adopted with the Lagos State Safety Commission, a
newly established agency of government in Nigeria saddled
with formulating, regulating and advocating measures relating
to safety of lives in the community across socio- economic
activities which includes setting of standards, measuring
compliance, monitoring and institutional enlightenment. At
FoodpreneurNews, food safety is a major concern and it is
a collective responsibility of every citizen in order to build
a safe society and improve safety culture and compliance
among the street foods operators, owners and hawkers.
We want to recommend this best practice across the globe.
e:
Food Safety 2018, Volume 2
DOI: 10.4066/2591-796X-C1-003