AUTHOR=Dinede Getachew , Amenu Kebede , Alonso Silvia , Gazu Lina , Mutua Florence , Roesel Kristina , Lindahl Johanna F. , Sousa Filipe Maximiano , Ulrich Pattama , Guadu Tadesse , Dione Michel , Ilboudo Guy , Knight-Jones Theodore J. D. , Grace Delia 

TITLE=Foodborne hazards in food in Burkina Faso, 1990–2019: a systematic review and meta-analysis

JOURNAL=Frontiers in Sustainable Food Systems

VOLUME=7

YEAR=2023

URL=https://www.frontiersin.org/journals/sustainable-food-systems/articles/10.3389/fsufs.2023.1232992

DOI=10.3389/fsufs.2023.1232992

ISSN=2571-581X

ABSTRACT=<sec id="sec1"><title>Background</title><p>Foodborne diseases impose substantial public health burden and jeopardize socio-economic development worldwide. While accurate information on foodborne hazards is needed for informed decision in food safety interventions, such information is scarce in developing countries such as Burkina Faso. We conducted a systematic review and meta-analysis of studies reporting foodborne hazards in foods in Burkina Faso to describe the present knowledge of the situation.</p></sec><sec id="sec2"><title>Methods</title><p>Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) guideline was used to conduct this review. Abstracts were searched in PubMed and CAB direct between 1 January 1990 to 30 September 2019. We used random-effects models to estimate pooled prevalence and I<sup>2</sup> values to measure heterogeneity between studies.</p></sec><sec id="sec3"><title>Results</title><p>188 articles were identified, of which 14 are included in this review: 12 were on bacterial hazards (<italic>Salmonella, Campylobacter, Staphylococcus, E. coli, Shigella</italic>), three on fungal hazards and one on parasitic hazards (<italic>Toxoplasma gondii</italic>). The overall pooled prevalence of <italic>Salmonella</italic> spp. was 13% (95% CI: 8–21), the highest in lettuce: 50% (95% CI: 30–70) and the lowest in milk: 1.2% (95% CI: 0–5), demonstrating substantial variation among the studies (I<sup>2</sup> = 85, 95% CI: 79–90%, <italic>p</italic> &lt; 0.01). <italic>Campylobacter</italic> spp. was reported in chicken carcass, with 50% of the samples being positive. The overall pooled microbial load of <italic>Staphylococcus</italic> in the studied food samples was 3.2 log (95% CI: 2.8–3.6) CFU per g or ml of food, the highest in poultry samples: 4.5 log (95% CI: 2.8–6.2) CFU per g or ml of food. The overall pooled prevalence of <italic>Escherichia coli (E. coli)</italic> was 40% (95% CI: 29–51), the highest in beef intestines: 62% (95% CI: 22–91) and the lowest in dairy products: 31% (95% CI: 17–50), showing substantial variation across the studies (I<sup>2</sup> = 86, 95% CI: 80–90%, <italic>p</italic> &lt; 0.01).</p></sec><sec id="sec4"><title>Conclusion</title><p>Our results showed widespread contamination of foods with foodborne hazards across various food value chains indicating poor hygienic handling of foods, raising consumers’ health risk due to foodborne illnesses from the foods. We recommend promotion of awareness creation in food safety and improved monitoring of hazards in food.</p></sec>