Evaluation of the Causes of Collective Food Poisoning (CFP) in University Campuses in Senegal Relating to a Lack of Qualification of University Restaurant Staff

• Published in: Journal of Advances in Microbiology Vol. 23; no. 5; pp. 16 - 25
• Main Authors: Samba, Faye, Cheikh, Thiaw, Mamadou, LO, Bou, Ndiaye, Malick, Mbengue, Demba, Sow, Toffène, Diome, Mbacké, Sembène
• Format: Journal Article
• Language: English
• Published: 25.04.2023
• ISSN: 2456-7116; 2456-7116
• DOI: 10.9734/jamb/2023/v23i5722

In Senegal, public universities namely: UGB, UCAD, UIT, UADB and UASZ are often the scene of violent mood movements of students following the occurrence of a Collective Food Poisoning (CFP). These diseases are caused by the consumption of dangerous meals usually prepared by unskilled actors. This study aims to identify the shortcomings related to the lack of qualification of those involved in the catering industry and the causes of CFP, by specifically determining their levels: behaviour, qualification, risk in CFP outbreaks, bacteriological 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 ESEA restaurant under aseptic conditions. Data processing was carried out using an Excel spreadsheet and XLStat software. We have respectively in University Restaurants, University Residences, Fast Foods and Outdoor Restaurants: (17.47; 43.24; 22.21 and 17.08), (21.05; 33.05; 14.02 and 31.88) and (65.4; 21.16; 10.96 and 2.48) for the level of actors' behaviour, qualification and percentage risk. The level of contamination of trays, divers, waitresses, processed fish, meals, unpasteurized juice and sandwiches is 50%, 48%, 55%, 74%, 100%, 94% and 91.5% respectively. In the analysis of these results, it can be said that some causes of CFP are related to the lack of qualification of the staff and therefore, the training of these actors is a priority on these university campuses. To ensure safe meals and student safety, highly qualified staff must be recruited and continuously trained in good hygiene practices and HACCP.