Preservation, contamination, and prevention of food diseases by consumption of meat from the Lubumbashi’s market

Eric Ilunga Kasamba; Athy Kambote Kalumba; Moise NGUVULU; Constatin NUMBI; Tsheko Manya; Emmanuel Prosper Mposhy Malangu

doi:10.30574/wjarr.2023.18.3.1068

Preservation, contamination, and prevention of food diseases by consumption of meat from the Lubumbashi’s market

Eric Ilunga Kasamba ^{1, *}, Athy Kambote Kalumba ¹, Moise NGUVULU ², Constatin NUMBI ², Tsheko Manya ⁴ and Emmanuel Prosper Mposhy Malangu ^{1, 3}

¹ Department of Biomedicals, Faculty of Medicine, University of Lubumbashi, DR Congo.

² Department of Disease Control, School of Public Health, University of Lubumbashi, DR Congo.

³ Department of Infectious Diseases and Microbiology, Faculty of Veterinary Medicine, University of Lubumbashi, DR Congo.

⁴Department of Medical Biology, Higher Institute of Medical Techniques, DR Congo.

Research Article

World Journal of Advanced Research and Reviews, 2023, 18(03), 1019–1027

Article DOI: 10.30574/wjarr.2023.18.3.1068

DOI url: https://doi.org/10.30574/wjarr.2023.18.3.1068

Publication history:

Received on 27 April 2023; revised on 18 June 2023; accepted on 20 June 2023

Abstract:

Street food sales are a common business practice in most South African cities. It is held by young people whose age varies between 20 and 40 years with a sales experience of 6 to 10 years for the most part. Poultry meat was the best-selling meat ahead of beef and goat meat. These resellers drew information on meat preservation from their colleagues and freezing was the most widely used way to lengthen the life or avoid meat losses. Changes in color and odor were the main signs of alteration, the main causes of which were power cuts and exposure to sunlight (freezing and regular defrosting). The lack of compliance with sanitary measures only using disinfectant, hand washing, glove wearing and water to wash equipment and a healthy environment has had a negative impact on meat handling practices plus a lack of training on meat preservation. This exposes consumers to diseases. The latter, although aware of the risk of consumption of street meats, consume them mainly by habits and financial constraints and by the fact that it is nearby. From the above , it should be noted that poor preservation and handling of meat in Lubumbashi and that health promotion on food safety is recommended for meat dealers and education for consumers.

Keywords:

Meat; Preservation; Contamination; Consumption; Food; Diseases

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Preservation, contamination, and prevention of food diseases by consumption of meat from the Lubumbashi’s market

Eric Ilunga Kasamba 1, *, Athy Kambote Kalumba 1, Moise NGUVULU 2, Constatin NUMBI 2, Tsheko Manya 4 and Emmanuel Prosper Mposhy Malangu 1, 3

Eric Ilunga Kasamba ^{1, *}, Athy Kambote Kalumba ¹, Moise NGUVULU ², Constatin NUMBI ², Tsheko Manya ⁴ and Emmanuel Prosper Mposhy Malangu ^{1, 3}