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Sammanfattning

Food-borne diseases result from consuming unsafe food. The burden of food-borne diseases is disproportionately high in Africa. Despite this, there has been a lack of empirical data on food safety and food-borne diseases. One challenge in food safety research in Africa has been the dominance of informal food markets. This thesis reports on the food safety status in informal markets in East African Community (EAC) countries, focusing on hazard levels, risk factors for contamination, stakeholder perceptions and effectiveness of a food safety intervention. A mixed methods approach was used. Firstly, a systematic review and meta-analysis were conducted across seven EAC countries. Of 4,134 initial records, 53 studies were included for review and analysis. Pooled prevalence estimates were 41% for Escherichia coli (E. coli) (95% CI: 34–52%), 12% for Salmonella spp. (95% CI: 12–27%), and 9% for Campylobacter spp. (95% CI: 7–32%). Secondly, 16 focus group discussions and 33 key informant interviews involving traders, consumers, and stakeholders in the food system were conducted in Burundi and Kenya. Consumers and traders were found to confuse food quality with food safety. Consequently, they relied on heuristic cues and physical assessment to guarantee food safety. Animal source foods were perceived as most likely to cause disease. Risky practices such as food adulteration, improper traditional processing, slaughter, and consumption of diseased or dead animals were reported. Thirdly, knowledge, attitude, and practice (KAP), alongside a prevalence survey, were conducted among 170 meat sellers in Kenya, categorised into treatment (n=59) and control (n=111). Additionally, 103 meat samples were collected in Burundi. Overall, meat contamination with E. coli, coliforms and Salmonella exceeded EAC standard limits. KAP survey revealed that higher practice scores were associated with reduced levels of E. coli and coliform in meat. Higher cleanliness scores and access to running water were associated with reduced odds of Salmonella contamination. The KAP and hazard prevalence results showed no significant difference between treatment and control groups. Our study reveals high contamination levels in foods, and that consumers are at risk of pathogenic infections through risky behaviours and unhygienic handling. These findings can inform effective risk communication and strategic interventions aimed at reducing the risk of foodborne diseases.

Nyckelord

Risk; foodborne diseases; food markets; food security; Africa; risk; livsmedelsburna infektioner; livsmedelsmarknader; livsmedelssäkerhet; Afrika

Publicerad i

Acta Universitatis Agriculturae Sueciae
2026, nummer: 2026:10
Utgivare: Swedish University of Agricultural Sciences

SLU författare

UKÄ forskningsämne

Livsmedelsvetenskap

Publikationens identifierare

  • DOI: https://doi.org/10.54612/a.647e7s3ve7
  • ISBN: 978-91-8124-207-2
  • eISBN: 978-91-8124-227-0

Permanent länk till denna sida (URI)

https://res.slu.se/id/publ/145511