Food hygiene in Sub-Saharan Africa: A focus on catering services

Abstract

Food hygiene plays a vital role in ensuring food safety and suitability by preventing contamination throughout the food chain. However, in Sub-Saharan Africa (SSA), ensuring food hygiene remains a big challenge. This review aims to (i) analyze the gaps between international food hygiene requirements based on prerequisite programs (PRPs) and current practices observed in catering services in SSA; (ii) highlight pathogens associated with foods in the region, their resistance to antibiotics and the potential effect of climate changes on them; (iii) address food safety management in the region based on the Food Safety Objective (FSO) approach. To that end, a literature review was carried out according to the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) protocol, using specific key terms to identify relevant articles on food hygiene in SSA. Results showed that while there are variations across countries, the overall trend reveals that most catering services in the region do not meet critical hygiene standards. This has contributed to the contamination of food by various pathogens, such as Escherichia coli, Salmonella, Staphylococcus aureus, and Bacillus cereus. The developed models help predict the growth and reduction of Salmonella in chickens under various conditions, offering a tool for setting performance objectives to ensure consumer safety. To address food hygiene challenges in the region, this study emphasizes action on three pivotal fronts: implementing evidence-based awareness campaigns, enhancing the capacities of stakeholders, and tailoring food regulations to suit specific contexts. Central to the effectiveness of these measures is the establishment of an enabling political environment characterized by strong inter-institutional cooperation and dynamic public-private partnerships.