Microbiological quality and safety of poultry processed in Africa: A review

Abstract

Poultry is the second most consumed meat in the world. In Africa, chicken production and processing are practiced both formally and informally, with smallholders constituting the majority in this sector. Informal practices are vulnerable to the production and processing of chicken, which is easily contaminated by pathogens such as Escherichia coli, Staphylococcus aureus, Salmonella, and Campylobacter. The growth of the poultry industry in Africa, coupled with intensive production, has led to the indiscriminate use of antibiotics and the development of antimicrobial resistance, posing a risk to the health of consumers. However, there are limited studies evaluating the quality and safety of chicken consumed in Africa. Several studies report that chicken is the main vehicle for pathogens related to foodborne diseases, suggesting that foodborne diseases pose a threat to human health. Adequate hygiene and safety practices by producers and processors are suggested as the main intervention. These practices would need to be followed by laboratory analysis and inspection to assess chicken quality and prompt changes in behavior, attitudes, and practices to reduce contamination and promote the rational use of antimicrobials. This review provides an overview of the quality and microbiological safety of processed chicken in Africa. It delves into details about the poultry sector, covering production, slaughter, and processing of chicken. The review highlights the sources and mechanisms of poultry contamination, describes diseases transmitted through the consumption of poultry, presents data on the quality and microbiological safety of chicken, proposes good practices in chicken production and processing, discusses the occurrence of antimicrobial resistance and antibiotic residues, and presents alternatives against contamination and antimicrobial resistance as potential tools for the production of healthy and safe foods.