Consumption of industrially-produced chickens in Senegal and risks to public health

Cardinale Eric, Tall F., Kané P., Konté M.. 2002. Consumption of industrially-produced chickens in Senegal and risks to public health. In : Food safety management in developing countries : Proceedings of the international workshop, CIRAD-FAO, 11-13 December 2000, Montpellier (France) = Gestion de la sécurité des aliments dans les pays en développement : actes de l'atelier international CIRAD-FAO, 11-13 décembre 2000, Montpellier, France. Hanak Ellen (ed.), Boutrif Ezzedine (ed.), Fabre Pierre (ed.), Pineiro Maya (ed.). CIRAD, FAO. Montpellier : CIRAD, 1-5. International Workshop on Food Safety Management in Developing Countries, Montpellier, France, 11 Décembre 2000/13 Décembre 2000.

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Titre français : Consommation de poulets de chair au Sénégal et risque pour la santé publique

Résumé : Senegal has been taking part in the worldwide industrial poultry boom, in response to growing demand for animal protein by the urban population in and around the capital city, Dakar. A rise in productivity over the past decade has made this chicken the cheapest meat available. However, the expansion has occurred without any systematic control of hygienic practices along the supply chain, and research by the authors shows that up to 75% of the chickens sold have unacceptably high levels of contaminants, particularly Salmonella. The health risks to consumers are compounded by preparation methods in the expanding restaurant and fast-food sector, where hygiene practices are wanting and where the cooking temperatures are too low to kill the harmful germs. Resolving these health problems is an important issue for public health in Senegal. It is also a challenge that the industry must meet in order to remain competitive in the context of the new free trade area being established in West Africa. For this, health authorities need to focus not only on improving controls, but also on education and outreach programs for the professionals in the chain, to encourage adoption of improved practices. There is also a role for educating consumers on safe cooking and hygiene practices in the urban environment.

Mots-clés Agrovoc : poulet de chair, viande de poulet, hygiène de la viande, contamination biologique, danger pour la santé, protection du consommateur, santé publique, aviculture, diffusion de l'information, comportement du consommateur, restaurant