Food Protection Trends - January/February 2021 - 78

As part of the intervention, each of the 40 dibiteries
received a hygiene kit worth 61.2 USD. Because of this
material cost, the total cost of production for the dibiteries
pre- and post-intervention did not differ. However, the
gross margin ratio (23%), which expresses the commercial
efficiency of the company, and the rate of return (14%),
which explains the financial profitability before and after
intervention, remained unchanged because there was no
significant difference between the gross margins before
and after the intervention. The positive gross margin ratio
indicated the positive commercial performance of the
assessed businesses, suggesting that the costs associated
with the intervention did not change the sales of the RSM
by these dibiteries. The operating income ratio before or
after the intervention was >5%. The rate of return obtained
in this study means that investing (0.16 USD) in roasted
meat of dibiteries makes it possible to release 0.02 USD of
net profit before and after the intervention. This rate is much
higher than the borrowing rate practiced by the local banks,
(12% to 15% for banks and; 17% to 22% for microfinance
institutions in 2019), which indicates the profitability of the
business. The cost of the intervention in the dibiteries did not
have a negative impact on the commercial profitability, the
operating profitability, or the economic profitability of these
restaurants.
Two months after the intervention, the investment to
improve the hygiene of the dibiteries and the quality of
RSM was estimated at 0.04 USD/kg. This cost had an effect
on the hygiene of the dibiteries and the quality of RSM
during the 2 months when the renewable products from
the hygiene package were still being used. The dibiteries
have a considerable margin on the selling price to invest
in improving the hygiene and the quality of the finished
products. The surplus of 0.04 USD/kg that this intervention
added to the production cost of RSM would be totally
absorbed by investing sustainably in hygiene and quality. This
investment would increase the confidence and satisfaction
of the customers and thus would increase the income or
profitability of the dibiteries in the long term.
This study had some limitations. The intervention strategies were based on the sample of 40 dibiteries previously evaluated by Yougbaré (20), who had qualitatively characterized
the risks of contamination of the roasted meat value chain
from the slaughterhouse to the finished RSM. The insignificant decrease in hygiene indicators could be linked to the

small number of dibiteries included in this study. Although
the tenants in the four intervention groups had very similar
characteristics (e.g., level of education, gender, marital status,
experience, and family training), the intervention strategies
did not take into account the technological specifications
of roasted meat production from each type of dibiterie. The
microbiological analyses were conducted on the combined
roasted meat and ingredients to better evaluate the overall
importance of the intervention strategy. Future research
should be conducted with a larger number of dibiteries and
separate analyses of roasted meat and ingredients.
Although no significant reduction in the contamination
of RSM was found after the hygiene intervention, the RSM
samples from dibiteries that received training only and
those that received training, hygiene kits, and products
were significantly more often satisfactory regarding their
contamination by TAMB, coliforms, and S. aureus 2 months
after the training but not 10 months after the training.
The dissemination of training and hygiene packages
was economically viable; however, to achieve long-term
behavior change implementing the good hygiene practices
learned in the training, periodic refresher training sessions
may be needed.
ACKNOWLEDGMENTS
We thank the International Livestock Research Institute,
the CGIAR Research Program on Agriculture for Nutrition
and Health, and the " Safe Food, Fair Food " project (funded
by the Federal Ministry for Economic Cooperation and
Development, Germany, grant 81141843). The authors
acknowledge support from the DELTAS Africa Initiative
(Afrique One-ASPIRE /DEL-15-008). Afrique OneASPIRE is funded by a consortium of donors including
the African Academy of Sciences, 3 Acknowledgement
Alliance for Accelerating Excellence in Science in
Africa, the New Partnership for Africa's Development
Planning and Coordinating Agency, the Wellcome Trust
(107753/A/15/Z), and the government of the United
Kingdom. We are grateful for the valuable contributions of
Jasmina Saric (English language of the manuscript), Daouda
Dao (methodology), Konan Yao (data analysis), Serge
Niangoran Bakou (logistic), the senior technicians of the
laboratory of EISMV, field workers, and translators. We also
thank the tenants of dibiteries and all others who were willing
to participate in this study.

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dibiteries (grilladeries sénégalaises) dans la
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Food Protection Trends January/February

microbiological quality of fresh milk sold in
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http://www.beep.ird.fr/collect/eismv/index/assoc/TD96-44.dir/TD96-44.pdf http://www.beep.ird.fr/collect/eismv/index/assoc/TD96-44.dir/TD96-44.pdf http://www.beep.ird.fr/collect/eismv/index/assoc/TD96-44.dir/TD96-44.pdf

Food Protection Trends - January/February 2021

Table of Contents for the Digital Edition of Food Protection Trends - January/February 2021

Knowledge, Attitudes, and Implementation of Food Safety Practices among Small Food Businesses Operating at Shared-Use Kitchens
How Food Safety Savvy are Shoppers? Investigating and Impacting Consumers’ Risk Identification Skills at Retail
Tempering Large Tuna Prior to Thawing to Minimize Histamine Formation
Holding Fresh-Cut Produce under Refrigeration May Not Prevent Pathogen Growth: Implications for Time-Temperature Control to Reduce Risk
Characterization of Microgreen Growing Operations and Associated Food Safety Practices
Impact of Good Hygiene Management Practices on the Reduction in Microbial Contamination of Roasted Sheep Meat Sold at Urban Dibiteries in Senegal
Beyond the Bio Efi Papafragkou
PDG Highlight The Retail and Foodservice Professional Development Group
IAFP 2020 IN REVIEW
General Interest Paper Alternative Approaches for Qualitative Microbiological Method Matrix Additions
General Interest Paper Control of Virus Transmission in Food Processing Facilities
Industry Products
Coming Events
Food Protection Trends - January/February 2021 - Cover1
Food Protection Trends - January/February 2021 - Cover2
Food Protection Trends - January/February 2021 - 1
Food Protection Trends - January/February 2021 - 2
Food Protection Trends - January/February 2021 - 3
Food Protection Trends - January/February 2021 - 4
Food Protection Trends - January/February 2021 - 5
Food Protection Trends - January/February 2021 - 6
Food Protection Trends - January/February 2021 - 7
Food Protection Trends - January/February 2021 - Knowledge, Attitudes, and Implementation of Food Safety Practices among Small Food Businesses Operating at Shared-Use Kitchens
Food Protection Trends - January/February 2021 - 9
Food Protection Trends - January/February 2021 - 10
Food Protection Trends - January/February 2021 - 11
Food Protection Trends - January/February 2021 - 12
Food Protection Trends - January/February 2021 - 13
Food Protection Trends - January/February 2021 - 14
Food Protection Trends - January/February 2021 - 15
Food Protection Trends - January/February 2021 - 16
Food Protection Trends - January/February 2021 - 17
Food Protection Trends - January/February 2021 - 18
Food Protection Trends - January/February 2021 - 19
Food Protection Trends - January/February 2021 - 20
Food Protection Trends - January/February 2021 - How Food Safety Savvy are Shoppers? Investigating and Impacting Consumers’ Risk Identification Skills at Retail
Food Protection Trends - January/February 2021 - 22
Food Protection Trends - January/February 2021 - 23
Food Protection Trends - January/February 2021 - 24
Food Protection Trends - January/February 2021 - 25
Food Protection Trends - January/February 2021 - 26
Food Protection Trends - January/February 2021 - 27
Food Protection Trends - January/February 2021 - 28
Food Protection Trends - January/February 2021 - 29
Food Protection Trends - January/February 2021 - 30
Food Protection Trends - January/February 2021 - 31
Food Protection Trends - January/February 2021 - 32
Food Protection Trends - January/February 2021 - 33
Food Protection Trends - January/February 2021 - 34
Food Protection Trends - January/February 2021 - 35
Food Protection Trends - January/February 2021 - Tempering Large Tuna Prior to Thawing to Minimize Histamine Formation
Food Protection Trends - January/February 2021 - 37
Food Protection Trends - January/February 2021 - 38
Food Protection Trends - January/February 2021 - 39
Food Protection Trends - January/February 2021 - 40
Food Protection Trends - January/February 2021 - 41
Food Protection Trends - January/February 2021 - 42
Food Protection Trends - January/February 2021 - 43
Food Protection Trends - January/February 2021 - 44
Food Protection Trends - January/February 2021 - 45
Food Protection Trends - January/February 2021 - Holding Fresh-Cut Produce under Refrigeration May Not Prevent Pathogen Growth: Implications for Time-Temperature Control to Reduce Risk
Food Protection Trends - January/February 2021 - 47
Food Protection Trends - January/February 2021 - 48
Food Protection Trends - January/February 2021 - 49
Food Protection Trends - January/February 2021 - 50
Food Protection Trends - January/February 2021 - 51
Food Protection Trends - January/February 2021 - 52
Food Protection Trends - January/February 2021 - 53
Food Protection Trends - January/February 2021 - 54
Food Protection Trends - January/February 2021 - 55
Food Protection Trends - January/February 2021 - Characterization of Microgreen Growing Operations and Associated Food Safety Practices
Food Protection Trends - January/February 2021 - 57
Food Protection Trends - January/February 2021 - 58
Food Protection Trends - January/February 2021 - 59
Food Protection Trends - January/February 2021 - 60
Food Protection Trends - January/February 2021 - 61
Food Protection Trends - January/February 2021 - 62
Food Protection Trends - January/February 2021 - 63
Food Protection Trends - January/February 2021 - 64
Food Protection Trends - January/February 2021 - 65
Food Protection Trends - January/February 2021 - 66
Food Protection Trends - January/February 2021 - 67
Food Protection Trends - January/February 2021 - 68
Food Protection Trends - January/February 2021 - 69
Food Protection Trends - January/February 2021 - Impact of Good Hygiene Management Practices on the Reduction in Microbial Contamination of Roasted Sheep Meat Sold at Urban Dibiteries in Senegal
Food Protection Trends - January/February 2021 - 71
Food Protection Trends - January/February 2021 - 72
Food Protection Trends - January/February 2021 - 73
Food Protection Trends - January/February 2021 - 74
Food Protection Trends - January/February 2021 - 75
Food Protection Trends - January/February 2021 - 76
Food Protection Trends - January/February 2021 - 77
Food Protection Trends - January/February 2021 - 78
Food Protection Trends - January/February 2021 - 79
Food Protection Trends - January/February 2021 - Beyond the Bio Efi Papafragkou
Food Protection Trends - January/February 2021 - 81
Food Protection Trends - January/February 2021 - 82
Food Protection Trends - January/February 2021 - 83
Food Protection Trends - January/February 2021 - 84
Food Protection Trends - January/February 2021 - 85
Food Protection Trends - January/February 2021 - 86
Food Protection Trends - January/February 2021 - PDG Highlight The Retail and Foodservice Professional Development Group
Food Protection Trends - January/February 2021 - 88
Food Protection Trends - January/February 2021 - IAFP 2020 IN REVIEW
Food Protection Trends - January/February 2021 - 90
Food Protection Trends - January/February 2021 - 91
Food Protection Trends - January/February 2021 - 92
Food Protection Trends - January/February 2021 - 93
Food Protection Trends - January/February 2021 - 94
Food Protection Trends - January/February 2021 - 95
Food Protection Trends - January/February 2021 - 96
Food Protection Trends - January/February 2021 - 97
Food Protection Trends - January/February 2021 - 98
Food Protection Trends - January/February 2021 - 99
Food Protection Trends - January/February 2021 - 100
Food Protection Trends - January/February 2021 - 101
Food Protection Trends - January/February 2021 - 102
Food Protection Trends - January/February 2021 - 103
Food Protection Trends - January/February 2021 - 104
Food Protection Trends - January/February 2021 - 105
Food Protection Trends - January/February 2021 - 106
Food Protection Trends - January/February 2021 - 107
Food Protection Trends - January/February 2021 - 108
Food Protection Trends - January/February 2021 - 109
Food Protection Trends - January/February 2021 - 110
Food Protection Trends - January/February 2021 - 111
Food Protection Trends - January/February 2021 - 112
Food Protection Trends - January/February 2021 - 113
Food Protection Trends - January/February 2021 - 114
Food Protection Trends - January/February 2021 - 115
Food Protection Trends - January/February 2021 - 116
Food Protection Trends - January/February 2021 - 117
Food Protection Trends - January/February 2021 - 118
Food Protection Trends - January/February 2021 - 119
Food Protection Trends - January/February 2021 - 120
Food Protection Trends - January/February 2021 - 121
Food Protection Trends - January/February 2021 - 122
Food Protection Trends - January/February 2021 - 123
Food Protection Trends - January/February 2021 - 124
Food Protection Trends - January/February 2021 - 125
Food Protection Trends - January/February 2021 - 126
Food Protection Trends - January/February 2021 - 127
Food Protection Trends - January/February 2021 - 128
Food Protection Trends - January/February 2021 - 129
Food Protection Trends - January/February 2021 - 130
Food Protection Trends - January/February 2021 - 131
Food Protection Trends - January/February 2021 - 132
Food Protection Trends - January/February 2021 - 133
Food Protection Trends - January/February 2021 - 134
Food Protection Trends - January/February 2021 - 135
Food Protection Trends - January/February 2021 - 136
Food Protection Trends - January/February 2021 - 137
Food Protection Trends - January/February 2021 - 138
Food Protection Trends - January/February 2021 - 139
Food Protection Trends - January/February 2021 - 140
Food Protection Trends - January/February 2021 - 141
Food Protection Trends - January/February 2021 - 142
Food Protection Trends - January/February 2021 - 143
Food Protection Trends - January/February 2021 - 144
Food Protection Trends - January/February 2021 - 145
Food Protection Trends - January/February 2021 - 146
Food Protection Trends - January/February 2021 - 147
Food Protection Trends - January/February 2021 - 148
Food Protection Trends - January/February 2021 - 149
Food Protection Trends - January/February 2021 - 150
Food Protection Trends - January/February 2021 - 151
Food Protection Trends - January/February 2021 - General Interest Paper Alternative Approaches for Qualitative Microbiological Method Matrix Additions
Food Protection Trends - January/February 2021 - 153
Food Protection Trends - January/February 2021 - 154
Food Protection Trends - January/February 2021 - 155
Food Protection Trends - January/February 2021 - 156
Food Protection Trends - January/February 2021 - 157
Food Protection Trends - January/February 2021 - 158
Food Protection Trends - January/February 2021 - 159
Food Protection Trends - January/February 2021 - 160
Food Protection Trends - January/February 2021 - 161
Food Protection Trends - January/February 2021 - 162
Food Protection Trends - January/February 2021 - General Interest Paper Control of Virus Transmission in Food Processing Facilities
Food Protection Trends - January/February 2021 - 164
Food Protection Trends - January/February 2021 - 165
Food Protection Trends - January/February 2021 - 166
Food Protection Trends - January/February 2021 - 167
Food Protection Trends - January/February 2021 - 168
Food Protection Trends - January/February 2021 - 169
Food Protection Trends - January/February 2021 - 170
Food Protection Trends - January/February 2021 - 171
Food Protection Trends - January/February 2021 - Industry Products
Food Protection Trends - January/February 2021 - 173
Food Protection Trends - January/February 2021 - 174
Food Protection Trends - January/February 2021 - 175
Food Protection Trends - January/February 2021 - Coming Events
Food Protection Trends - January/February 2021 - Cover3
Food Protection Trends - January/February 2021 - Cover4
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