Graduate Studies
First Advisor
Byron D. Chaves
Date of this Version
8-2024
Document Type
Thesis
Citation
A thesis presented to the faculty of the Graduate College at the University of Nebraska in partial Fulfillment of requirements for the degree of Master of Science
Major: Animal Science
Under the supervision of Professor Byron D. Chaves
Lincoln, Nebraska, August 2024
Abstract
The aim of this study was to review the microbiological safety and regulatory status of foods of animal origin in Botswana with a view to identify challenges and opportunities for the development and implementation of HACCP as a universal food safety language in the country. Relevant databases, Google Scholar, PubMed, SciELO, Web of Science and Scopus were searched for the relevant literature using a combination of relevant key words including Botswana, foodborne illnesses/diseases, and the names of specific foodborne pathogens for any studies that documented the prevalence, incidence, and/ or occurrence of any of the foodborne pathogens, including parasitic foodborne zoonoses in foods of animal origin. Only articles written in English regardless of the year of publication were included in the study. However, studies on produce were excluded. Varying prevalences of six foodborne pathogens, Bacillus cereus (2.8%), Escherichia coli spp. (2.3 – 100%), Listeria monocytogenes (1.1 – 2.8%), methicillin resistant Staphylococcus aureus (MRSA) and S. aureus (16 – 20%), Salmonella spp. (4.2 – 40%) and Vibrio cholera (1%) were isolated in various foods of animal origin in Botswana. Moreover, these pathogens also demonstrated varying prevalences of antimicrobial resistance to different antibiotics tested. Only Corynebacterium bovis (6.2 – 29.15%) was observed in cattle slaughtered in local non export slaughter facilities in different districts in the country. Although the food industry is regulated in Botswana, still there is evidence of microbial cross contamination of the products possibly during further processing. Lack of temperature control during processing, lack of use of antimicrobials especially in local slaughter facilities, lack of food handling and food safety skills among food handlers all increases the risks of contamination. The findings of this review will help the relevant competent authorities to design and apply targeted measures to reduce microbial contamination of these high-risk foods in the country.
Advisor: Byron D. Chaves
Comments
Copyright 2024, Mpho Ntwaetsile. Used by permission