Danger dans nos jus et plats locaux : 15 % des échantillons testés positifs aux bactéries
A workshop to present the results of the microbiological contamination monitoring plan for prepared meals and local juices was held this Thursday, March 5th, at the Emergency Health Center of Fann Hospital in Dakar. The meeting brought together laboratories, hygiene services, and food safety stakeholders around a common objective: to share the conclusions of a study focused on the presence of bacteria such as Salmonella and Escherichia coli in foods widely consumed by the population.
This initiative is part of a strategy to strengthen preparedness, response, and resilience to food-related health emergencies. Presiding over the meeting, Professor Amadou Diop, a lecturer-researcher in the Department of Pharmacy and Dentistry and President of the National Codex Committee, emphasized the central role of this body.
"The National Codex Committee is a national platform that coordinates all food safety activities. Food safety refers to the measures taken to ensure that food does not pose health problems for the population," he explained.
A study conducted with the support of partners
The monitoring plan was carried out with the support of the Food and Agriculture Organization of the United Nations (FAO) and Luxembourg Cooperation. It consisted of analyzing prepared dishes and local juices to detect any potential microbiological contaminants. "We conducted a study on prepared dishes and local juices to look for microbiological contaminants," Professor Diop explained.
108 samples analyzed, 15% non-conformities
A total of 108 samples were analyzed in three cities: Dakar, Thiès, and Kaolack. The analyses revealed 16 cases of non-compliance, representing approximately 15% of the samples tested. "The results are generally good. Out of 108 samples analyzed, there were 16 non-compliance cases, or about 15%. This is not alarming, but it varies depending on the region," stated the president of the National Codex Committee.
Dakar relatively spared, Thiès and Kaolack under surveillance
In Dakar, the results are considered encouraging. Out of 65 samples of prepared meals, only one case of non-compliance was detected, concerning a sandwich contaminated with salmonella. Professor Diop points out, however, that there may be some bias because most of the meals sampled were served hot.
The situation is more concerning in Thiès, where 12 out of 22 samples were found to be non-compliant. The contamination mainly concerns foods consumed cold, such as dairy products (Thiakry, Lakh) and certain sandwiches. In Kaolack, 3 cases of non-compliance were identified out of 22 samples, also affecting Thiakry.
Bacteria with real health consequences
The bacteria being tested for are key indicators. "Salmonella is a pathogen that can cause gastroenteritis, dysentery, and diarrheal outbreaks," the specialist warned. As for E. coli, it serves as a hygiene indicator: "It allows us to know if food has been handled correctly. It's an indicator of fecal contamination and adherence to good hygiene practices."
Training restaurant owners to create "model restaurants"
In light of these findings, the National Codex Committee has developed a guide to good hygiene practices. The goal is to train restaurant owners in collaboration with the National Association of Restaurant Stakeholders in Senegal. The project also plans to select "model restaurateurs" to serve as benchmarks. "After the training, we intend to evaluate the operators and establish an award for those who adhere to best practices," concluded Professor Diop.
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