Pork Safety in Low- and Middle-Income Countries (LMIC)

Microbial Contamination at Slaughter and Retail Points of the Pork Value Chain in Uganda

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Abstract

Uganda leads in per capita consumption of pork in the African region currently at 3.4 kilograms per person per year and this is projected to keep increasing. However, the pig value chain is not well organized, is constrained by weak legal frameworks, poor input services, inaccessibility to financial services and lack of polices to govern pig slaughter and processing. Expansion in pig production is therefore likely to be associated with increased proliferation, amplification and spread of bacterial foodborne infections. The increased levels of microbial contaminants due to cross-contamination at slaughter and poor meat handling, increases exposure to foodborne hazards to the final consumers of pork and to meat industry workers. However, the levels of microbial contamination in this chain remains uninvestigated. This study therefore aimed to establish the points in the pork value chain between slaughter and retail where contamination takes place and the factors that contribute to those levels.

How to Cite:

Kivali, V., Rösler, U., Dang-Xuan, S., Dohoo, I., Kankya, C., Roesel, K. & Cook, E. A., (2023) “Microbial Contamination at Slaughter and Retail Points of the Pork Value Chain in Uganda”, SafePork 14(1).