Bushmeat Consumption in Africa: A Microbiological Safety Challenge?
Gwladys Gloria Amen Ahouanse *
Department of Food Science and Agro-processing, School of Engineering and Technology, P.O. Box 3006, Chuo Kikuu, Morogoro, Tanzania.
Abdulsudi Issa-Zacharia
Department of Food Science and Agro-processing, School of Engineering and Technology, P.O. Box 3006, Chuo Kikuu, Morogoro, Tanzania.
Nuria Majaliwa
Department of Food Science and Agro-processing, School of Engineering and Technology, P.O. Box 3006, Chuo Kikuu, Morogoro, Tanzania.
*Author to whom correspondence should be addressed.
Abstract
Objective: This review analyzed the microbiological safety of bushmeat consumed in Africa over the past decades.
Methodology: Previous Studies mainly focused on large animals like antelopes and smaller ones like grasscutter. Most microbes studied were similar to those in domestic animal meat, except for rare pathogens such as Salmonella spp, E.coli. Sampling, experiments, and microbe prevalence varied among studies.
Results: All studies confirmed the presence of zoonotic pathogens dangerous to human beings. Therefore, more investigations are needed, especially for the chronic and severe cases of pathogens, since only few studies have addressed the bushmeat's microbiological safety in Africa.
Conclusion: Efforts should be made to improve bushmeat safety and public health in Africa. New policies and public regulations must be developed and implemented to ensure hygienic and legal bushmeat production in Africa.
Keywords: Meat safety, foodborne, pathogens, public health, Bushmeat