Quantitative versus qualitative risk assessment of meat and its products: what is feasible for Sub-Saharan African countries?

References

• Adegboye, A. O. 2011. Quantitative risk assessment of oxytetracycline and tetracycline residues in slaughtered cattle from three abattoirs in Nigeria. University of Ibadan.
   Google Scholar
• Adesokan, H. K., and A. O. Q. Raji. 2014. Safe meat-handling knowledge, attitudes and practices of private and government meat processing plants’ workers: Implications for future policy. Journal of Preventive Medicine and Hygiene 55 (1):10–6.
   PubMedGoogle Scholar
• Afshin, A., P. J. Sur, K. A. Fay, L. Cornaby, G. Ferrara, J. S. Salama, E. C. Mullany, K. H. Abate, C. Abbafati, Z. Abebe, et al. 2019. Health effects of dietary risks in 195 countries, 1990–2017: A systematic analysis for the Global Burden of Disease Study 2017. The Lancet 393 (10184):1958–72., https://doi.org/https://doi.org/10.1016/S0140-6736. (19)30041-8. doi: https://doi.org/10.1016/S0140-6736(19)30041-8.
   PubMed Web of Science ®Google Scholar
• Akbar, A., and A. K. Anal. 2015. Isolation of Salmonella from ready-to-eat poultry meat and evaluation of its survival at low temperature, microwaving and simulated gastric fluids. Journal of Food Science and Technology 52 (5):3051–7. doi: https://doi.org/10.1007/s13197-014-1354-2.
   PubMed Web of Science ®Google Scholar
• Akusu, O. M., and S. A. Wemedo. 2016. Microbiological quality of selected street vended foods in Port Harcourt metropolis, Rivers State, Nigeria. Sky Journal of Food Science 5 (2):8–11.
   Google Scholar
• Alfred, K. K., B. K. M. Jean-Paul, C. W. Hermann, B. A. Mirelle, and D. K. Marcellin. 2019. Assessment of safety risks associated with pork meat sold on the market in Abidjan city (Côte d'Ivoire) using surveys and microbial testing. Heliyon 5 (7):e02172. doi: https://doi.org/10.1016/j.heliyon.2019.e02172.
   PubMed Web of Science ®Google Scholar
• Appiah, A. I. 2016. Assessment of microbial quality and heavy metal levels of raw cattle hide and meat sold at retail outlets in Tarkwa, western Region, Ghana. MSc. diss., Kwame Nkrumah University of Science and Technology.
   Google Scholar
• Bagumire, A., and K. Rollanda. 2017. Hygiene facilities and practices for vended meats at selected highway markets in Uganda. Journal of Food and Nutrition Sciences 5 (1):1. doi: https://doi.org/10.11648/j.jfns.20170501.11.
   Google Scholar
• Birgen, B. J., L. G. Njue, D. M. Kaindi, and F. O. Ogutu. 2019. Qualitative risk assessment of Campylobacter jejuni in street vended poultry in informal settlements of Nairobi County. European Journal of Nutrition & Food Safety 11 (1):28–37. doi: https://doi.org/10.9734/ejnfs/2019/v11i130125.
   Google Scholar
• Birgen, B. J., L. G. Njue, D. M. Kaindi, F. O. Ogutu, and J. O. Owade. 2020. Determinants of microbial contamination of street-vended chicken products sold in Nairobi County, Kenya. International Journal of Food Science 2020:1–8. doi: https://doi.org/10.1155/2020/2746492.
   Google Scholar
• Chauvin, N. D., F. Mulangu, and G. Porto. 2012. Food production and consumption. In WP 2012-011. doi: https://doi.org/10.1080/10455752.2016.1245915.
   Google Scholar
• Chernukha, I., O. Kuznetsova, and V. Sysoy. 2015. Hazard analysis and risk assessment in meat production practice in Russian Federation. Procedia Food Science 5:42–5. doi: https://doi.org/10.1016/j.profoo.2015.09.011.
   Google Scholar
• Chizuru, N., U. Ricardo, S. Kumanyika, and P. Shetty. 2004. Exposure assessment of microbiological hazards in food. Exposure Assessment of Microbiological Hazards in Food 61:245–50.
   Google Scholar
• Clarence, S. Y., C. N. Obinna, and N. C. Shalom. 2009. Assessment of bacteriological quality of ready to eat food (meat pie) in Benin City metropolis. Nigeria. African Journal of Microbiology Research 3 (6):390–5.
   Google Scholar
• Claudious, G., M. Jerikias, H. Tinashe, J. Gilbert, C. Delay, S. Musari, P. Katsande, B. Mbonjani, R. Ncube, R. Museredza, et al. 2020. Isolation and antibiotic susceptibility profiling of enteric bacteria from homemade and industrial made meat pies sold in harare CBD. Scholars Academic Journal of Biosciences 08 (01):1–6. doi: https://doi.org/10.36347/sajb.2020.v08i01.001.
   Google Scholar
• Desiere, S., Y. Hung, W. Verbeke, and M. D’Haese. 2018. Assessing current and future meat and fish consumption in Sub-Sahara Africa: Learnings from FAO Food Balance Sheets and LSMS household survey data. Global Food Security 16:116–26. doi: https://doi.org/10.1016/j.gfs.2017.12.004.
   Google Scholar
• European Food Safety Autnority (EFSA). 2008. A quantitative microbiological risk assessment on Salmonella in meat: Source attribution for human salmonellosis from meat. EFSA Journal 625 (2):1–32. https://doi.org/10.2903/j.efsa.2008.625.
   Google Scholar
• FAOSTAT. 2020. Food Supply – Livestock and Fish Primary Equivalent. Last Modified January 17, 2018. Accessed August 14, 2020. http://www.fao.org/faostat/en/#data/FS.
   Google Scholar
• Food and Agriculture Organization (FAO) and World Health Organization (WHO) (FAO and WHO). 2003. Assuring food safety and quality: Guidelines for strenghtening national food control systems. In FAO Food and Nutrition Paper (Vol. 76). FAO/WHO, Rome, Italy.
   Google Scholar
• Food and Agriculture Organization (FAO) and World Health Organization (WHO) (FAO and WHO). 2004. Risk assessment of Listeria monocytogene s in ready-to-eat foods. FAO/WHO Microbiological risk assessment series 4:1–48. FAO/WHO, Rome, Italy. Retrieved May 14, 2020. http://apps.who.int/iris/bitstream/10665/42875/1/9241562625.pdf?ua=1.
   Google Scholar
• Food and Agriculture Organization (FAO) and World Health Organization (WHO) (FAO and WHO). 2006a. Food Safety Risk Analysis: A guide for national food safety authorities. In Food and nutrition paper. FAO/WHO, Rome, Italy. Retrieved May 2, 2020. http://scholar.google.com/scholar?hl=en&btnG=Search&q=intitle:No+Title#0.
   Google Scholar
• Food and Agriculture Organization (FAO) and World Health Organization (WHO) (FAO and WHO). 2006b. Risk Assessment outputs to develop practical risk management strategies : Metrics to improve food safety. In Agriculture. FAO/WHO, Rome, Italy.
   Google Scholar
• Food and Agriculture Organization (FAO) and World Health Organization (WHO) (FAO and WHO). 2009a. Risk assessment of Campylobacter in broiler chickens: Technical report. In Microbial risk assessment series. FAO/WHO, Rome, Italy.
   Google Scholar
• Food and Agriculture Organization (FAO) and World Health Organization (WHO) (FAO and WHO). 2009b. Risk assessment of Campylobacter spp. in broiler chikens: Interpretative summary. In Microbial risk assessment series. Retrieved January 30, 2020. FAO/WHO, Rome, Italy. http://www.who.int/foodsafety/publications/micro/MRA11_En.pdf.
   Google Scholar
• Food and Agriculture Organization (FAO) and World Health Organization (WHO) (FAO and WHO). 2009c. Salmonella and Campylobacter in chicken meat: Meeting report. In Microbiological risk assessment series (Vol. 19). FAO/WHO, Rome, Italy. https://doi.org/10.1530/REP-09-0265.
   Google Scholar
• Food and Agriculture Organization (FAO) and World Health Organization (WHO) (FAO and WHO). 2009d. Risk characterization of microbiological hazards in food: Guidelines. In Microbiological risk assessment series 17. FAO/WHO, Rome, Italy. https://doi.org/10.1111/j.1539-6924.2012.01825.x.
   Google Scholar
• Food and Agriculture Organization (FAO) and World Health Organization (WHO) (FAO and WHO). 2010. Salmonella and Campylobacter in chicken meat, Meeting report, Microbiological Risk Assessment Series 19. International Journal of Food Microbiology 144 (1):208. https://doi.org/10.1016/j.ijfoodmicro.2010.09.004.
   Google Scholar
• Food and Agriculture Organization (FAO) and World Health Organization (WHO) (FAO and WHO). 2011a. Working document for information and use in discussion related to contaminants and toxins in the GSCTFF. Joint FAO/WHO Food Standards Programme Codex Committee on Contaminants in Foods, (March), 1–90. Rome, Italy: FAO/WHO. https://doi.org/10.3768/rtipress.2014.rb.0007.1405.
   Google Scholar
• Food and Agriculture Organization (FAO) and World Health Organization (WHO) (FAO and WHO). 2011b. FAO/WHO guide for application of risk analysis principles and procedures during food safety emergencies. Rome, Italy: FAO and WHO.
   Google Scholar
• FASFC Federal Agency for the Safety of the Food Chain (FASFC). 2011. Applications of microbiological risk assessment in the food chain. In FASFC (Ed.), Symposium SciCom FASFC 2011. Brussels, Belgium: FASFC.
   Google Scholar
• Fedoruk, A. 2011. Development of a quantitative microbial risk assessment model for foodborne pathogens in herbs and spices (The University of Guelph). https://dspace.lib.uoguelph.ca/xmlui/bitstream/handle/10214/7687/Fedoruk_Andrew_201102_MASc.pdf?sequence=1&isAllowed=y.
   Google Scholar
• Fiolet, T., B. Srour, L. Sellem, E. Kesse-Guyot, B. Allès, C. Méjean, M. Deschasaux, P. Fassier, P. Latino-Martel, M. Beslay, et al. 2018. Consumption of ultra-processed foods and cancer risk: Results from NutriNet-Santé prospective cohort. BMJ 360:k322. https://doi.org/https://doi.org/10.1136/bmj.k322.
   Google Scholar
• Fletcher, S. M., D. Stark, and J. Ellis. 2011. Prevalence of gastrointestinal pathogens in sub-Saharan Africa: Systematic review and meta-analysis. Journal of public health in Africa 2 (2):e30. doi: https://doi.org/10.4081/jphia.2011.e30.
   PubMedGoogle Scholar
• Foerster, C., G. Figueroa, and E. Evers. 2015. Risk assessment of Listeria monocytogenes in poultry and beef. British Food Journal 117 (2):779–792. doi: https://doi.org/10.1108/BFJ-03-2014-0131.
   Web of Science ®Google Scholar
• Food Standards Australia New Zealand (FSANZ). 2013. Risk analysis in food regulation. Accessed Febdruary 24:2020. Last modified October 24, 2015. http://www.foodstandards.gov.au/publications/riskanalysisfoodregulation/Documents/risk-analysis-food-regulation-full-pdf.pdf.
   Google Scholar
• Friant, S., W. A. Ayambem, A. O. Alobi, N. M. Ifebueme, O. M. Otukpa, D. A. Ogar, C. B. I. Alawa, T. L. Goldberg, J. K. Jacka, and J. M. Rothman. 2020. Eating bushmeat improves food security in a biodiversity and infectious disease. "Hotspot" Ecohealth 17 (1):125–138. doi: https://doi.org/10.1007/s10393-020-01473-0.
   PubMed Web of Science ®Google Scholar
• Gallagher, D., R. Pouillot, K. Hoelzer, J. Tang, S. B. Dennis, and J. R. Kause. 2016. Listeria monocytogenes in retail delicatessens: An interagency risk assessment-risk mitigations. Journal of Food Protection 79 (7):1076–1088. doi: https://doi.org/10.4315/0362-028X.JFP-15-336.
   PubMed Web of Science ®Google Scholar
• Githiri, G., R. Ngugi, P. Njoroge, and A. Sverdlik. 2016. Nourishing livelihoods recognising and supporting informal settlements. London: International Institute for Environment and Development.
   Google Scholar
• Gkogka, E., M. W. Reij, L. G. M. Gorris, and M. H. Zwietering. 2013. The application of the Appropriate Level of Protection (ALOP) and Food Safety Objective (FSO) concepts in food safety management, using Listeria monocytogenes in deli meats as a case study. Food Control 29 (2):382–393. doi: https://doi.org/10.1016/j.foodcont.2012.04.020.
   Web of Science ®Google Scholar
• Grace, D., T. Randolph, J. Olawoye, M. Dipelou, and E. Kang'ethe. 2008. Participatory risk assessment: A new approach for safer food in vulnerable African communities. Development in Practice 18 (4–5):611–618. doi: https://doi.org/10.1080/09614520802181731.
   Google Scholar
• Grace, D., K. Roesel, E. Kang’ethe, B. Bonfoh, and S. Theis. 2015. Gender roles and food safety in 20 informal livestock and fish value chains. Washington, DC. CGIAR Research Program on Agriculture for Nutrition and Health.
   Google Scholar
• Hathaway, S., P. Davies, and K. Ashby. 2007. Quantitative risk assessment model for Salmonella in sheep meat in New Zealand : Report of Gore Technical Meeting Final Report Risk management goals. New Zealand: Ministry For Primary Industries.
   Google Scholar
• Hiko, A., D. Asrat, and G. Zewde. 2008. Occurrence of Escherichia coli O157:H7 in retail raw meat products in Ethiopia. Journal of Infection in Developing Countries 2 (5):389–393. doi: https://doi.org/10.3855/jidc.203.
   PubMed Web of Science ®Google Scholar
• Hrynick, T. A., V. Barasa, J. Benschop, S. Cleaveland, J. A. Crump, M. Davis, B. Mariki, B. T. Mmbaga, N. Mtui-Malamsha, G. Prinsen, et al. 2019. Street-level diplomacy and local enforcement for meat safety in northern Tanzania: Knowledge, pragmatism and trust. BMC Public Health 19 (1):1–16. doi: https://doi.org/10.1186/s12889-019-7067-8.
   PubMedGoogle Scholar
• Jabbar, M. A., and D. Grace. 2012. Regulations for safety of animal source foods in selected Sub-Saharan African countries: Current status and their implications. In Prepared for the safe food, fair food project. International Livestock Research Institute, Nairobi, Kenya. Nairobi, Kenya.
   Google Scholar
• Jeong, S. H., D. Kang, M. W. Lim, C. S. Kang, and H. J. Sung. 2010. Risk assessment of growth hormones and antimicrobial residues in meat. Toxicological Research 26 (4):301–313. doi: https://doi.org/10.5487/TR.2010.26.4.301.
   PubMedGoogle Scholar
• Johnson, I. T. 2017. The cancer risk related to meat and meat products. British Medical Bulletin 121 (1):73–81. doi: https://doi.org/10.1093/bmb/ldw051.
   PubMed Web of Science ®Google Scholar
• Kagambèga, A., K. Haukka, A. Siitonen, A. S. Traoré, and N. Barro. 2011. Prevalence of Salmonella enterica and the hygienic indicator Escherichia coli in raw meat at markets in Ouagadougou, Burkina Faso. Journal of Food Protection 74 (9):1547–1551. doi: https://doi.org/10.4315/0362-028X.JFP-11-124.
   PubMed Web of Science ®Google Scholar
• Karoki, W. H., D. N. Karanja, L. C. Bebora, and L. W. Njagi. 2018. Isolation, characterization, and quantification of bacteria from African sausages sold in Nairobi County, Kenya. International Journal of Food Science 2018:3861265–9. doi: https://doi.org/10.1155/2018/3861265.
   PubMedGoogle Scholar
• Trust, K. M. 2019. A study on meat end market trends in Kenya. Nairobi, Kenya: Kenya Markets Trust.
   Google Scholar
• Kiilholma, J. 2010. Food-safety concerns in the poultry sector of developing countries. In Poultry in the 21st Century. Rome, Italy: FAO.
   Google Scholar
• Kim, C., R. A. Stein, and S. Pao. 2015. Comparison of the microbial quality of lamb and goat meat acquired from internet and local retail markets. Journal of Food Protection 78 (11):1980–1987. doi: https://doi.org/10.4315/0362-028X.JFP-15-026.
   PubMed Web of Science ®Google Scholar
• Kussaga, J. B. 2015. Status assessment and roadmap for improvement of food safety management systems in Africa: the case of Tanzania. PhD diss., Universisteit Gent.
   Google Scholar
• Larsson, S. C., and N. Orsini. 2014. Red meat and processed meat consumption and all-cause mortality: A meta-analysis. American Journal of Epidemiology 179 (3):282–289. doi: https://doi.org/10.1093/aje/kwt261.
   PubMed Web of Science ®Google Scholar
• Li, M., A. H. Havelaar, S. Hoffmann, T. Hald, M. D. Kirk, P. R. Torgerson, and B. Devleesschauwer. 2019. Global disease burden of pathogens in animal source foods, 2010. PLoS ONE 14 (6):e0216545. doi: https://doi.org/10.1371/journal.pone.0216545.
   PubMed Web of Science ®Google Scholar
• Makinde, O. M., K. I. Ayeni, M. Sulyok, R. Krska, R. A. Adeleke, and C. N. Ezekiel. 2020. Microbiological safety of ready-to-eat foods in low- and middle-income countries: A comprehensive 10-year (2009 to 2018) review. Comprehensive Reviews in Food Science and Food Safety 19 (2):703–732. doi: https://doi.org/10.1111/1541-4337.12533.
   PubMed Web of Science ®Google Scholar
• Makita, K. E., H. Mahundi, K. Toyomaki, P. Ishihara, P. E. J. Sanka, E. J. Kaaya, D. Grace, and L. R. Kurwijila. 2017. Risk assessment of campylobacteriosis due to consumption of roast beef served in beer bars in Arusha, Tanzania. Journal of Veterinary Epidemiology 21 (1):55–64. doi: https://doi.org/10.2743/jve.21.55.
   Google Scholar
• Manyori, C. I., Mumba, C. J. B. Muma, M. M. Mwale, M. Munyeme, E. K. Bwanga, E. K. B. Häsler, K. Rich, and M. E. Skjerve. 2017. Quantitative risk assessment of developing salmonellosis through consumption of beef in Lusaka Province. Food Control 73:1105–1113. doi: https://doi.org/10.1016/j.foodcont.2016.10.027.
   Web of Science ®Google Scholar
• Mataragas, M.,. Skandamis, P. N. P. N., and E. H. Drosinos. 2008. Risk profiles of pork and poultry meat and risk ratings of various pathogen/product combinations. International Journal of Food Microbiology 126 (1-2):1–12. doi: https://doi.org/10.1016/j.ijfoodmicro.2008.05.014.
   PubMed Web of Science ®Google Scholar
• Mensah, D. O., A. R. Nunes, T. Bockarie, R. Lillywhite, and O. Oyebode. 2020. Meat, fruit, and vegetable consumption in sub-Saharan Africa: A systematic review and meta-regression analysis. Nutrition Reviews 0:1–42. https://doi.org/10.1093/nutrit/nuaa032.
   Google Scholar
• Montcho, M., S. Babatounde, V. B. Yameogo, A. B. Aboh, and G. A. Mensah. 2017. Socio-economic determinants of away-from-home grilled meat consumption and typology of grilled meat actors in Bobo-Dioulasso, west-Burkina-Faso. Journal of Fisheries & Livestock Production 5 (4):1–9. https://doi.org/10.4172/2332-2608.1000256.
   Google Scholar
• Mosupye, F. M., and A. Von Holy. 2000. Microbiological hazard identification and exposure assessment of street food vending in Johannesburg, South Africa. International Journal of Food Microbiology 61 (2-3):137–145. https://doi.org/https://doi.org/10.1016/S0168-1605. doi: https://doi.org/10.1016/S0168-1605(00)00264-6.
   PubMed Web of Science ®Google Scholar
• Niyonzima, E. 2017. Risk assessment and control measures for Salmonella contamination in the Rwandan meat chain. DSc. Thesis., Universite de Liege.
   Google Scholar
• Niyonzima, E., D. Bora, and M. P. Ongol. 2013. Assessment of beef meat microbial contamination during skinning, dressing, transportation and marketing at a commercial abattoir in Kigali city. Rwanda. Pakistan Journal of Food Science 23 (3):133–138.
   Google Scholar
• Ntanga, P. D. 2013. Assessment of microbial contamination in beef from Abattoir to retail meat outlets in Morogoro municipality, Tanzania. MSc. diss., Sokoine University of Agriculture.
   Google Scholar
• Nyenje, M. E., C. E. Odjadjare, N. F. Tanih, E. Green, and R. N. Ndip. 2012. Foodborne pathogens recovered from ready-to-eat foods from roadside cafeterias and retail outlets in alice, eastern cape province, South Africa: Public health implications. International Journal of Environmental Research and Public Health 9 (8):2608–2619. doi: https://doi.org/10.3390/ijerph9082608.
   PubMed Web of Science ®Google Scholar
• Odhiambo, W. A., A. N. Kebira, and A. Nyerere. 2017. Prevalence of Campylobacter jejuni and other bacterial pathogens in selected foods and drinks served in fast food kiosks in Ngara and Burma markets in Nairobi. International Academic Journal of Health, Medicine and Nursing 1 (1):32–57.
   Google Scholar
• Odwar, J. A., G. Kikuvi, J. N. Kariuki, and S. Kariuki. 2014. A cross-sectional study on the microbiological quality and safety of raw chicken meats sold in Nairobi, Kenya. BMC Research Notes 7 (1):627–8. doi: https://doi.org/10.1186/1756-0500-7-627.
   PubMedGoogle Scholar
• Oguttu, J. W. 2015. Participatory risk analysis of street vended chicken meat sold in the informal market of Pretoria, South Africa. (April), 1–254. PhD diss., University of Pretoria.
   Google Scholar
• Oguttu, J. W., C. M. E. McCrindle, K. Makita, and D. Grace. 2014. Investigation of the food value chain of ready-to-eat chicken and the associated risk for staphylococcal food poisoning in Tshwane Metropole. Food Control 45:87–94. doi: https://doi.org/10.1016/j.foodcont.2014.04.026.
   Web of Science ®Google Scholar
• Ogwok, P., M. Bamuwamye, G. Apili, and J. H. Musalima. 2014. Health risk posed by lead, copper and iron via consumption of organ meats in Kampala city (Uganda). Journal of Environment Pollution and Human Health 2 (3):69–73. doi: https://doi.org/10.12691/JEPHH-2-3-3..
   Google Scholar
• Pavesi, A. A.-B., M. Manuela, C. Feltes, and J. M. Block. 2017. Food quality and safety progress in the Brazilian food and beverage industry: Chemical hazards. Food Quality and Safety 1 (2):117–129. https://doi.org/https://doi.org/10.1093/fqs/fyx009. doi: https://doi.org/10.1093/fqsafe/fyx009.
   Web of Science ®Google Scholar
• Pouillot, R., Garin, B. N. Ravaonindrina, K. Diop, M. Ratsitorahina, D. Ramanantsoa, D., and J. Rocourt. 2012. A risk assessment of campylobacteriosis and salmonellosis linked to chicken meals prepared in households in Dakar, Senegal. Risk Analysis: An Official Publication of the Society for Risk Analysis 32 (10):1798–1819. doi: https://doi.org/10.1111/j.1539-6924.2012.01796.x.
   PubMed Web of Science ®Google Scholar
• Prinsen, G., J. Benschop, S. Cleaveland, J. A. Crump, N. P. French, T. A. Hrynick, B. Mariki, B. T. Mmbaga, J. P. Sharp, E. S. Swai, et al. 2020. Meat safety in Tanzania’s value chain: Experiences, explanations and expectations in butcheries and eateries. International Journal of Environmental Research and Public Health 17 (8):2833–19. doi: https://doi.org/10.3390/ijerph17082833.
   Web of Science ®Google Scholar
• Promar Consulting. 2016. Promoting the development of Food value chains in Africa 2015-Kenya. Nairobi, Kenya: Promar Consulting.
   Google Scholar
• Qian, F., M. C. Riddle, J. Wylie-Rosett, and F. B. Hu. 2020. Red and processed meats and health risks: How strong is the evidence?. Diabetes Care 43 (2):265–271. doi: https://doi.org/10.2337/dci19-0063.
   PubMed Web of Science ®Google Scholar
• R Core Team. 2019. R: A language and environment for statistical computing. Vienna, Austria: R Foundation for Statistical Computing.
   Google Scholar
• Rahmat, S., C. B. Cheong, and M. S. R. B. A. Hamid. 2016. Challenges of developing countries in complying quality and enhancing standards in food industries. Procedia - Social and Behavioral Sciences 224:445–451. doi: https://doi.org/10.1016/j.sbspro.2016.05.418.
   Google Scholar
• Rani, Z. T., A. Hugo, C. J. Hugo, P. Vimiso, and V. Muchenje. 2017. Effect of post-slaughter handling during distribution on microbiological quality and safety of meat in the formal and informal sectors of South Africa: A review. South African Journal of Animal Science 47 (3):255–267. doi: https://doi.org/10.4314/sajas.v47i3.2.
   Web of Science ®Google Scholar
• Roesel, K., F. Ejobi, M. Dione, D. Pezo, E. Ouma, J. Kungu, P. Clausen, and D. Grace. 2019. Knowledge, attitudes and practices of pork consumers in Uganda. Global Food Security 20:26–36. doi: https://doi.org/10.1016/j.gfs.2018.12.001.
   Google Scholar
• Ronald, R. B. N. V., C. Steven, S. F. Harquin, G. Rebecca, Z. Roland, and P. Z. Andr Eacute. 2016. Beef consumption and consumers knowledge on meat quality in Maroua in the Far North of Cameroon. African Journal of Food Science 10 (8):122–131. doi: https://doi.org/10.5897/AJFS2016.1455.
   Google Scholar
• Ruan, Y., A. E. Poirier, L. A. Hebert, X. Grevers, S. D. Walter, P. J. Villeneuve, D. R. Brenner, and C. M. Friedenreich. 2019. Estimates of the current and future burden of cancer attributable to red and processed meat consumption in Canada. Preventive Medicine 122:31–39. doi: https://doi.org/10.1016/j.ypmed.2019.03.011.
   PubMed Web of Science ®Google Scholar
• Snary, E. L., Ramnial, V. A. C. Breed, B. Stephenson, H. E. Field, A. R. Fooks A. R.. 2012. Qualitative release assessment to estimate the likelihood of Henipavirus entering the United Kingdom. PLoS ONE 7 (2):e27918. doi: https://doi.org/10.1371/journal.pone.0027918.
   PubMed Web of Science ®Google Scholar
• Tadesse, G., and E. Z. Gebremedhin. 2015. Prevalence of Salmonella in raw animal products in Ethiopia: A meta-analysis. BMC Research Notes 8 (1):1–8. doi: https://doi.org/10.1186/s13104-015-1127-7.
   PubMedGoogle Scholar
• Taiwo, A. M., E. C. Ihedioha, S. C. Nwosu, O. A. Oyelakin, P. C. Efubesi, J. S. Shitta, and T. O. Osinubi. 2019. Levels and health risk assessment of polycyclic aromatic hydrocarbons in protein foods from Lagos and Abeokuta, Southwestern Nigeria. Journal of Food Composition and Analysis 79:28–38. doi: https://doi.org/10.1016/j.jfca.2019.03.001.
   Web of Science ®Google Scholar
• Tesfaye, W., T. W. Bereda, Y. M. Emerie, M. A. Reta, and H. S. Asfaw. 2016. Microbiological quality and safety of street vended raw meat in Jijiga town of Somali Regional State, southeast Ethiopia. African Journal of Microbiology Research 4 (2):3867–3874.
   Google Scholar
• Thomas, K. M., W. A. de Glanville, G. C. Barker, J. Benschop, J. J. Buza, S. Cleaveland, M. A. Davis, N. P. French, B. T. Mmbaga, G. Prinsen, et al. 2020. Prevalence of Campylobacter and Salmonella in African food animals and meat: A systematic review and meta-analysis. International Journal of Food Microbiology 315:108382(October 2019), . doi: https://doi.org/10.1016/j.ijfoodmicro.2019.108382.
   PubMed Web of Science ®Google Scholar
• Toyomaki, H., Mahundi, E. K. Ishihara, L. Kurwijila, D. Grace, D., and K. Makita. 2011. Quantitative risk assessment of acquiring campylobacteriosis from consumption of ready-to-eat beef in Arusha municipality. Journal of Veterinary Epidemiology 16 (1):31–32. doi: https://doi.org/10.2743/jve.16.31.
   Google Scholar
• Toyomaki, H., E. Mahundi, K. Ishihara, L. Kurwijila, D. Grace, and K. Makita. 2012. Quantitative risk assessment of acquiring campylobacteriosis from consumption of ready-to-eat beef in Arusha municipality. Tanzania Veterinary Journal Epidemiol 16:31–32. https://doi.org/https://doi.org/10.2743/jve.16.31.
   Google Scholar
• Tyokumbur, E. T. 2016. Evaluation of cadmium (Cd) in domestic chicken meat and offal and associated health risk assessment in Ibadan. International Journal of Pure and Applied Zoology 4 (2):203–209.
   Google Scholar
• United States Department of Agriculture (USDA)/Food Safety Inspection Service (FSIS) and United States Environmental Protevction Agency (EPA) (USDA/FSIS and EPA). 2012. Microbial risk assessment guideline: Pathogenic organisms with focus on food and water. FSIS Publication No. USDA/FSIS/2012-001; EPA Publication No. EPA/100/J12/001. Washington, DC: USDA/FSIS.
   Google Scholar
• Wahidin, D., and K. Purnhagen. 2018. Improving the level of food safety and market access in developing countries. Heliyon 4 (7):e00683. doi: https://doi.org/10.1016/j.heliyon.2018.e00683.
   PubMed Web of Science ®Google Scholar
• Wahyuni, H. C., I. Vanany, and U. Ciptomulyono. 2018. Identifying risk event in Indonesian fresh meat supply chain. IOP Conference Series: Materials Science and Engineering 337 (1):012031. doi: https://doi.org/10.1088/1757-899X/337/1/012031.
   Google Scholar
• Walls, I. 2006. Role of quantitative risk assessment and food safety objectives in managing Listeria monocytogenes on ready-to-eat meats. Meat Science 74 (1):66–75. doi: https://doi.org/10.1016/j.meatsci.2006.04.029.
   PubMed Web of Science ®Google Scholar
• Wilkie, D. S., M. Starkey, K. Abernethy, E. N. Effa, P. Telfer, and R. Godoy. 2005. Role of prices and wealth in consumer demand for bushmeat in Gabon, Central Africa. Conservation Biology 19 (1):268–274. doi: https://doi.org/10.1111/j.1523-1739.2005.00372.x.
   Web of Science ®Google Scholar
• Wilkie, D. S., M. Wieland, H. Boulet, S. L. Bel, N. van Vliet, D. Cornelis, V. BriacWarnon, R. Nasi, and J. E. Fa. 2016. Eating and conserving bushmeat in Africa. African Journal of Ecology 54 (4):402–414. doi: https://doi.org/10.1111/aje.12392.
   Web of Science ®Google Scholar
• World Bank Group. 2020. Per capita consumption 2010 by country, product or service, area and consumption segment in US$. Retrieved May 2, 2020, from Global Consumption Database website: http://datatopics.worldbank.org/consumption/.
   Google Scholar
• Ya’u, M., M. Babagana, and U. Sani. 2017. Risk assessment of heavy metals residue in cow meats sold in Kaduna Metropolis. Nigeria. AASCIT Journal of Chemistry 3 (6):48–56.
   Google Scholar
• Zelalem, A., M. Sisay, J. L. Vipham, K. Abegaz, A. Kebede, and Y. Terefe. 2019. The prevalence and antimicrobial resistance profiles of bacterial isolates from meat and meat products in Ethiopia: A systematic review and meta-analysis. International Journal of Food Contamination 6 (1):1–14. doi: https://doi.org/10.1186/s40550-019-0071-z.
   Google Scholar
• Zerabruk, K., N. Retta, D. Muleta, and A. T. Tefera. 2019. Assessment of microbiological safety and quality of minced meat and meat contact surfaces in selected butcher shops of Addis Ababa. Ethiopia. Journal of Food Quality 2019:1–9. doi: https://doi.org/10.1155/2019/3902690.
   Web of Science ®Google Scholar