Determination of Outbreaks of Collective Food Poisoning (TIAC) on University Campuses in Senegal: A Necessity for Their Prevention and the Improvement of Food Safety

FAYE Samba^{1, 2}, THIAW Cheikh^2, , DIOUF Abdou³, MBENGUE Malick¹, SOW Demba¹, LO Mamadou^{2, 4}, DIOME Toffène^{2, 4} and SEMBÈNE Mbacké⁴

¹Laboratory of Applied Microbiology and Food Industrial Engineering (LMAGI) of ESP-UCAD; BP: 5026 Dakar, Fann – Senegal

²University of Sine Saloum El Hadj Ibrahima NIASS (USSEIN); BP: 55 Kaolack. - Senegal

³Institute of Food Technology (ITA) Route of the Marist Fathers, Hann, Dakar, Senegal

⁴Genetics and Population Management Team, Department of Animal Biology, FST-UCAD, Dakar, Senegal

Cite this paper:
FAYE Samba, THIAW Cheikh, DIOUF Abdou, MBENGUE Malick, SOW Demba, LO Mamadou, DIOME Toffène and SEMBÈNE Mbacké. Determination of Outbreaks of Collective Food Poisoning (TIAC) on University Campuses in Senegal: A Necessity for Their Prevention and the Improvement of Food Safety. American Journal of Microbiological Research. 2023; 11(1):25-30. doi: 10.12691/ajmr-11-1-4

Abstract

In Senegal, university canteens, places of high production of meals for students, are real sources of collective food poisoning (TIAC). In these campuses, the origin of these TIACs remains difficult to locate and remains a real problem for prevention, risk control and food safety. The objective of this study is to identify TIAC outbreaks, their levels of attendance, hygiene control, and contamination of surfaces and food to which students are exposed. To do this, a questionnaire was developed and a team of investigators was formed. From 2012 to 2017, a retrospective survey was conducted. The choice of targets focused on students, restaurateurs, food vendors, residence chefs and medical workers. A system has been set up for the collection and analysis of food samples (processed fish, hot meals, unpasteurized juices and sandwiches) and surfaces (trays and hands of divers and waitresses) at the UCAD CENTRAL restaurant under aseptic conditions. Data processing was carried out using an Excel spreadsheet and XLStat software. The results of the study reveal four TIAC outbreaks with varying levels of attendance and hygiene control: university restaurants, university residences, fast food restaurants and outdoor restaurants. These results show that university restaurants, controlled at 43%, are frequented at 60%, unlike outdoor restaurants which are the least controlled (24%) and the least frequented by students (4%). Given these results, we can say that the collective food poisoning that shakes campuses has several highly frequented origins but is not rigorously controlled and this poses a real threat to food and consumer safety. This study allowed the authorities in charge of social works, to focus on preventive measures at the level of the real sources of TIAC in these campuses to control food and consumer safety.

Keywords:
risk hygiene food poisoning food safety

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