Assessment of Food Safety and Foodborne Zoonotic Bacterial and Fungal Pathogens in Pig Meat Sold in Slaughterhouses of Kinshasa, Democratic Republic of the Congo

Abstract

Foods produced from animals are major reservoirs for many of the foodborne pathogens such as Campylobacter species, non-Typhi serovars of Salmonella enterica, Shiga toxin-producing strains of Escherichia coli and Listeria monocytogenes. The zoonotic potential of foodborne pathogens, as well as their ability to produce toxins that cause disease or even death, are enough to highlight the gravity of the situation. In this research, it is evidenced that animals act as vehicles in transmission of foodborne pathogens such as Candida albicans, Citrobacter freundii, Escherichia coli, Enterobacter agglomerrans, Klebsiella oxytoca, Proteus mirabilis, Salmonella spp, Shigella dysenteriae, Staphylococcus aureus and Yersinia enterocolitica. their impact, and their current status. This study contributes to improving the health of the meat consumed by the Kinoise population and popularization of national and international opinion about the dangers posed by the consumption of these meats if there is infection. Matete market with 42.8% of samples contaminated with Staphylococcus aureus, three out of six samples may be declared unfit for human consumption and samples from other sites may also be declared unfit for consummation because the bacterial count revealed were above the threshold recommended by the FAO. These were 33.3 % (case 2/6) of samples contaminated with Staphylococcus aureus, Central Market 33.3% Staphylococcus aureus and Salmonella spp), Gambela 33.3% (Staphylococcus aureus and Salmonella spp), Liberté market 20% contaminated with Salmonella spp samples. Since no effective interventions have eliminated these pathogenic bacteria from animals and food, we indicated that they will continue to cause outbreaks and deaths around the world.