Orou Seko Malik, Ossebi Walter, Laré Nibangue, Bonfoh Bassirou
Ecole Inter-Etats des Sciences et Médecine Vétérinaires, Dakar, Senegal.
Centre Suisse de Recherches Scientifiques en Côte d'Ivoire, Abidjan, Côte d'Ivoire.
Front Vet Sci. 2021 Nov 26;8:788089. doi: 10.3389/fvets.2021.788089. eCollection 2021.
Dibiteries are restaurants that sell braised meat of small ruminants and sometimes chicken. Current microbiological data indicate that the products sold are sometimes contaminated with pathogenic microorganisms exceeding the quality standards recommended for human consumption, hence a real public health concern. Despite the lack of hygiene, these establishments continue to thrive in the Senegalese food ecosystem. However, very few studies have analyzed the socio-economic motivations and risk representations of these populations who participate in the growing demand for meat from dibiteries. The main objective is to understand the relationships between consumer perception of food risks, quality, and safety indicators of braised meat sold in Dibiteries in Dakar. A total of 479 people from 404 households in the Dakar region were randomly selected and surveyed on the consumption of dibiterie meat using a structured questionnaire. The questionnaire allowed to measure the relative importance given by each interviewee to the indicators related to the risk of food infection, and the quality and safety of dibiterie meat. The structural equation model was used to design the paths and analyze the relationships. Of the 479 people interviewed, 291 people consumed dibiterie meat. Only 16% of consumers strongly perceive the quality and safety of meat. This strong perception has been positively associated with monthly food expenditure, while the age of consumers explained it negatively. Among the latent variables identified, the perceived price effect and the dibiteries' expertise were positively related to the perception on the safety and the perception on the nutritional quality of the product. The nutritional quality of the product had negatively impacted the risks of food infection perceived by consumers. The results of this study suggest the strengthening of hygiene standards in dibiteries and the awareness of consumers, especially young people, about the potential health risks associated with the consumption of dibiterie meat. Further work on willingness to pay to improve the safety of dibiterie meat is needed.
迪比特里餐厅出售小反刍动物的炖肉，有时也有鸡肉。目前的微生物学数据表明，所售产品有时会被致病微生物污染，超过了人类食用推荐的质量标准，因此成为一个真正的公共卫生问题。尽管卫生条件欠佳，但这些场所仍在塞内加尔的食品生态系统中蓬勃发展。然而，极少有研究分析参与对迪比特里肉类需求增长的这些人群的社会经济动机和风险认知。主要目标是了解达喀尔迪比特里餐厅所售炖肉的消费者对食品风险、质量和安全指标的认知之间的关系。从达喀尔地区404户家庭中随机抽取了479人，使用结构化问卷对他们食用迪比特里肉类的情况进行了调查。该问卷能够衡量每位受访者对与食品感染风险以及迪比特里肉类质量和安全相关指标的相对重视程度。采用结构方程模型来设计路径并分析关系。在接受采访的479人中，有291人食用迪比特里肉类。只有16%的消费者强烈感知到肉类的质量和安全性。这种强烈感知与每月食品支出呈正相关，而消费者年龄则呈负相关。在确定的潜在变量中，感知价格效应和迪比特里餐厅的专业程度与对产品安全性和营养质量的认知呈正相关。产品的营养质量对消费者感知到的食品感染风险有负面影响。这项研究的结果表明，需要加强迪比特里餐厅的卫生标准，并提高消费者，尤其是年轻人，对食用迪比特里肉类相关潜在健康风险的认识。还需要进一步研究提高迪比特里肉类安全性的支付意愿。
