Accumulation of microbial hazards and assessment of food hygiene associated with broiler chicken processing at open air food markets in Maputo, Mozambique

Abstract

The burden of foodborne disease due to the consumption of animal-sourced foods is substantial in low- and middle-income countries (LMICs). Open air markets, while providing fresh and affordable foods, often have unhygienic practices that may contribute to contamination during the slaughter and processing of chicken meat. This study examines whether and how the common practice of rinse water (stored water used for rinsing broiler carcasses during processing) reuse leads to accumulation of pathogens, with potential cross contamination of chicken meat.

To assess the accumulation of Campylobacter jejuni/coli, Salmonella spp., and the indicator of fecal contamination, Escherichia coli, in rinse water used during the slaughtering process at open air food markets in Maputo, Mozambique. We conducted a time-series study at three open air food markets. In a first experiment, we collected paired rinse water (N = 70), water used for chicken processing, and broiler chicken carcass (N = 60) samples from 10 vendors at 75-min intervals starting prior to any processing activity. In a second experiment, we collected 100, 50 mL rinse water samples, immediately before and after processing, from 10 vendors. Chicken processing activity and associated hygiene practices were captured through direct observation. Vendors processed 24 chickens per day, on average. In the first experiment, C. jejuni/coli and E. coli were detected in 30 % and 80 % of rinse water samples, respectively, prior to processing (baseline), and no Salmonella was detected. After the first carcass rinse, C. jejuni/coli and E. coli were detected in 100 % of samples, and Salmonella spp. was detected in 42 % of rinse water samples and 48 % of carcass samples. C. jejuni/coli showed an average 0.1 log₁₀ copies (95 % CI 0.0, 0.2) increase in rinse water and carcass samples every 75 min. In the second experiment, no C. jejuni/coli or Salmonella spp. were detected in baseline rinse water samples, and E. coli were detected in 78 % of baseline rinse water samples. After processing the first carcass, C. jejuni/coli were detected in 100 % of remaining samples, Salmonella spp. were detected in 28 % of pre-final rinse and 36 % of post-final rinse samples, and E. coli were detected in 81 % of pre-final rinse and 100 % of post-final rinse samples. Our results reveal that consumers are at a high risk of purchasing chicken meat contaminated with human enteropathogens. Once contaminated, rinse water stays contaminated throughout the day. Low-cost and feasible interventions implemented at the carcass wash step are needed to reduce microbial hazards on chicken meat before purchase.