Muchangos AC 1, McCrindle CME 1, Matusse H ³, Makita K 2
1 University of Pretoria, South Africa
2 International Livestock Research Institute, Kenya
3 Institute for Agricultural Research of Mozambique
Poultry is a major component of the diet, a valuable and Participatory risk analysis to investigate the value chains for
affordable source of protein for all society in Mozambique. poultry processing in Maputo, indicating possible stages at
However, it is unknown whether poultry meat consumption which there was a risk of microbiological hazards that could
contributes to diarrheal diseases, an important cause of influence safety of the final product:
mortalities in the country. • semi-structured interviews;
• focus group discussions;
• observation of poultry processing in formal and informal
slaughter
The magnitude of the risk of microbiological hazards was
estimated using laboratory analysis. Samples of poultry
carcasses were randomly collected from abattoirs, live bird
markets and farms, and processed using 3M™ Petrifilm™ Plates
for E coli Type I, Coliforms and Aerobic Plate Count as indicators
of contamination to assess the compliance with GHP and GMP,
considered relevant pre-requisites for HACCP.
Fig 1 Shows the poultry value chain as a flow diagram, for each type of
processor in Maputo
The contamination rate with E. coli Type I was significantly
The magnitude of the risk for a single consumer can be
higher in live bird markets (63%) than formal abattoir (39%)
estimated from market segmentation, based on the estimated
and farms (40%). The Coliforms was significantly higher in
number of fowls slaughtered per week per outlet type.
abattoir (41%,) than farms (21%) and live bird market (6%). The
Although the highest proportion of contaminated carcasses is
APC was significantly higher in live bird markets (87%) than
from the live birds markets, the largest number of contaminated
formal abattoir (64%) and farms (44%).
poultry carcasses comes from the high throughput abattoirs.
Fig 2 Relative frequency
Of the 3 bacterial counts that are most likely to prejudice food at abattoir
Hygiene assessment and management system is proposed for all
safety rather than quality, the level of E. coli Type 1 is the most
three value chains with a focus on the CCPs identified by the
important as it indicates faecal contamination. This suggest a
research. A participatory risk communication strategy has been
higher likelihood of risk in poultry meat from live bird markets
developed for all involved in the poultry value chain to improve
than those from the formal abattoir or direct from the farm.
hygiene and safety of poultry meat.
However, all three value chains were contaminated with the
faecally derived organism, which has the potential to cause
food born disease in consumers.
CAC. 2005. Code of hygienic practice for meat1. RCP 58.
Fig 3 Relative frequency
Table 1 shows the estimated number of carcasses at farms
CAC. 1999. Principles and guidelines for the conduct of microbiological risk assessment. GL-
30.
contaminated with E. coli Type 1, entering the market per week Directorate for Veterinary Services (DVS). 2007. Standards for microbiological monitoring of
meat. VPN/15/2007-1. Pretoria.
Outlet type Fowls % positive for E Freq. of contaminated Directorate for Veterinary Services (DVS). 2007. Meat Inspectors Manual. Poultry, Part II.
slaughtered/week coli Type 1 carcasses/week Pretoria.
Farms 10943 40 4377 Ministério da Saúde. 1997. Manual de Microbiologia Alimentar. Maputo.
Abattoirs 43772 39 17071 Mozambique Poultry Association. 2009. Annual report. Maputo
Market 3283 63 20684
Prerequisites such as lack infrastructure for processing,
ILRI, University of Pretoria, Institute for Agricultural Research of Mozambique and
inadequate waste management and poor hygiene were Mozambique Poultry Association are acknowledged for contributions to this research
observed in live birds markets and farms. Deficient disinfection Fig 4 Relative frequency
of equipment and utensils, inadequate washing of carcasses, at live market
Inadequate chilling temperature and poor personal hygiene
were observed at abattoirs.