Assessment of the Effectiveness of Food Safety Management Systems in Beef Abattoirs in Lusaka District, Zambia
Keywords:
Food Safety Management System, HACCP, prerequisite programs, abattoir, beef, implementation, hygiene
Abstract
Food safety management systems are central to controlling microbial hazards in abattoirs, yet their effectiveness depends on consistent implementation beyond documented procedures. In Zambia, persistent foodborne risks suggest that FSMS performance in beef abattoirs remains inadequately characterised. This study sought to assess the effectiveness of FSMS in beef abattoirs of Lusaka. A cross-sectional descriptive study was conducted in three consenting beef abattoirs in Lusaka district. The Food Safety Management System Diagnostic Instrument was used to evaluate core control and assurance activities, while the Microbial Assessment Scheme assessed microbiological performance. Fifty samples were collected across five critical sampling locations including carcasses at key processing stages (32), operators’ hands (9), and knives (9). Samples were analysed using selective culture media and biochemical confirmation. Data were analysed in SPSS version 28 using descriptive statistics and inferential statistics to compare contamination patterns across abattoirs. All abattoirs had implemented foundational FSMS like GMPs and SSOPs; however, only one facility had adopted the HACCP system. FSMS-DI results showed average performance for core control activities (mean = 1.86) and basic-to-average performance for assurance activities (mean = 1.78) and food safety indicators (mean = 1.56). Microbiological analysis detected Staphylococcus spp. (70%) and Escherichia coli (54%) as the most prevalent organisms, particularly at CSLs involving operator hands and knives. Klebsiella spp. (22%), Streptococcus spp. (24%), and Shigella spp. (6%) were also detected, while Salmonella spp. was not isolated. Significant differences in contamination were observed for E. coli and Klebsiella spp. across abattoirs (p < 0.05). Microbiological safety ratings classified of the beef abattoir was between poor to moderate. Despite the presence of foundational FSMS elements, inconsistent implementation particularly at critical sampling locations, highlights the need for strengthened HACCP adoption, targeted hygiene control, and enhanced regulatory oversight to improve beef safety in Lusaka.References
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3. Cheah HY, Merican SE, Nor Khaizura MR, Bakar AZA, Omar S, Sanny M. Assessing the Performance of Food Safety Management System Using Food Safety Management System Diagnostic Tools and Microbial Assessment Scheme: A Case of Powdered Beverage Manufacturers. Malays J Med Sci. 2021;28(3):129-142. doi:10.21315/mjms2021.28.3.12
4. Ehuwa O, Jaiswal AK, Jaiswal S. Salmonella, Food Safety and Food Handling Practices. Foods. 2021;10(5):5. doi:10.3390/foods10050907
5. Nigussie AG, Velde FV, Sarba EJ, Kumsa B, Gabriel S. African abattoirs: a scoping review of practices, factors influencing implementation of good practices, and recommended solutions for improvement. BMC Vet Res. 2025;21(1):415. doi:10.1186/s12917-025-04743-7
6. Warmate D, Onarinde BA. Food safety incidents in the red meat industry: A review of foodborne disease outbreaks linked to the consumption of red meat and its products, 1991 to 2021. International Journal of Food Microbiology. 2023;398:110240. doi:10.1016/j.ijfoodmicro.2023.110240
7. Hanyinza S, Ndashe K, Mfune R, Chirwa E, Mwanza G, Phiri B, et al. Bacteriological Quality of Beef and Hygiene Practices of Food Handlers in Butcheries in Kasama District, Zambia. medRxiv. Preprint posted online June 8, 2020:2020.06.06.20124214. doi:10.1101/2020.06.06.20124214
8. Ali S, Alsayeqh AF. Review of major meat-borne zoonotic bacterial pathogens. Front Public Health. 2022;10. doi:10.3389/fpubh.2022.1045599
9. Bilska A, Wochna K, Habiera M, Serwańska-Leja K. Health Hazard Associated with the Presence of Clostridium Bacteria in Food Products. Foods. 2024;13(16):2578. doi:10.3390/foods13162578
10. Thames HT, Theradiyi A. A Review of Salmonella and Campylobacter in Broiler Meat: Emerging Challenges and Food Safety Measures. Foods. 2020;9(6):776. doi:10.3390/foods9060776
11. FAO. Technical Guidance Principles of Risk-Based Meat Inspection and Their Application. Food and Agriculture Organisation; 2019. https://openknowledge.fao.org/server/api/core/bitstreams/24867604-68dd-4652-ac42-32825e8b34fa/content
12. Jeffer SB, Kassem II, Kharroubi SA, Abebe GK. Analysis of Food Safety Management Systems in the Beef Meat Processing and Distribution Chain in Uganda. Foods. 2021;10(10):10. doi:10.3390/foods10102244
13. Nastasijevic I, Vesković S, Milijašević M. Meat safety: Risk based assurance systems and novel technologies. Scientific journal “Meat Technology.” 2020;61(2):2. doi:10.18485/meattech.2020.61.2.1
14. Mwasinga W, Muma JB, Kankya C, Mumba C. Evaluation of Bacterial Contamination of Beef Carcasses in Namwala and Lusaka Districts of Zambia | University of Zambia Journal of Agricultural and Biomedical Sciences. University of Zambia Journal of Agriculture and Biomedical Sciences. 2021;5(1):29-41. doi:https://doi.org/10.53974/unza.jabs.5.1.490
15. Muma JB. Application of hazard analysis critical control point (HACCP) concept to study cattle slaughterhouse hygiene and Carcass contamination in Zambia. Published online September 4, 2012. Accessed November 16, 2025. http://dspace.unza.zm/handle/123456789/1736
16. GRZ. The Food Safety Act, No 7 of 2019 of the Laws of Zambia. Vol 7. 2019.
17. Phiri A, Likulunga E, Chauwa A, Zulu M, Kankhuni B, Monde N, et al. Knowledge and awareness of bovine tuberculosis associated with raw milk and under-cooked meat contamination among cattle farmers in selected parts of zambia. PLOS Neglected Tropical Diseases. 2025;19(4):e0012870. doi:10.1371/journal.pntd.0012870
18. Sitali DC, Mumba C, Skjerve E, Mweemba O, Kabonesa C, Mwinyi MO, et al. Awareness and attitudes towards anthrax and meat consumption practices among affected communities in Zambia: A mixed methods approach. PLOS Neglected Tropical Diseases. 2017;11(5):e0005580. doi:10.1371/journal.pntd.0005580
19. Mwansa M, Mukuma M, Mulilo E, Kwenda G, Mainda G, Yamba K, et al. Determination of antimicrobial resistance patterns of Escherichia coli isolates from farm workers in broiler poultry production and assessment of antibiotic resistance awareness levels among poultry farmers in Lusaka, Zambia. Frontiers in Public Health. 2023;10. Accessed October 12, 2023. https://www.frontiersin.org/articles/10.3389/fpubh.2022.998860
20. Ahmed AH, Al-Mahmood OA. Food Safety Programs that should be Implemented in Slaughterhouses: Review. Journal of Applied Veterinary Sciences. Published online April 1, 2023. doi:10.21608/javs.2023.185918.1208
21. Codex Alimentarius Commission, FAO, WHO. Codex Alimentarius. Food hygiene: basic texts. 2003. Accessed November 7, 2025. https://iifiir.org/en/fridoc/codex-alimentarius-food-hygiene-basic-texts-3331
22. European Commission. Official Journal C 355/2022. Commission Notice on the implementation of food safety management systems covering Good Hygiene Practices and procedures based on the HACCP principles, including the facilitation/flexibility of the implementation in certain food businesses. 2022. Accessed November 13, 2025. https://eur-lex.europa.eu/legal-content/EN/TXT/HTML/?uri=OJ:C:2022:355:FULL
23. Chambers A. New EU Guidance on implementation of FSMS supports ISO 22000 approaches. ISO/TC 34/SC 17. 2022. Accessed November 13, 2025. https://committee.iso.org/sites/tc34sc17/home/news/content-left-area/news-and-updates/new-eu-guidance-on-implementatio.html
24. Chen H, Liu S, Chen Y, Chen C, Yang H, Chen Y. Food safety management systems based on ISO 22000:2018 methodology of hazard analysis compared to ISO 22000:2005. Accred Qual Assur. 2020;25(1):23-37. doi:10.1007/s00769-019-01409-4
25. Stefan Z, Dracea R, Vlădulescu C. Comparative Study of Certification Schemes for Food Safety Management Systems in the European Union Context. Amfiteatru Economic. 2018;20(47):9-29.
26. Clinquart A, Ellies-Oury MP, Hocquette JF, Guillier L, Santé-Lhoutellier V, Prache S. Review: On-farm and processing factors affecting bovine carcass and meat quality. Animal. 2022;16:100426. doi:10.1016/j.animal.2021.100426
27. Madilo FK, Kunadu APH, Tano-Debrah K. Challenges with food safety adoption: A review. Journal of Food Safety. 2024;44(1):e13099. doi:10.1111/jfs.13099
28. Wu D, Elliott C, Yongning W. Food Safety Strategies: The One Health Approach to Global Challenges and China’s Actions. China CDC Wkly. 2021;3(24):507-513. doi:10.46234/ccdcw2021.131
29. MoH Zambia. Ministry of Health - On Listeriosis outbreak in South Africa and Update on Cholera Outbreak in Zambia | National Assembly of Zambia. 2018. Accessed November 16, 2025. https://www.parliament.gov.zm/node/7462
30. Mukuni F. Risk Cultures, Beef Traceability, and Food Safety in the United States and Zambia. Published online 2021. http://hdl.handle.net/10919/103885
31. Chitakwa E, Mbewe A, Sinyangwe NN. Factors influencing compliance with inspection recommendations in food service establishments: A case study of Mansa Municipality, Zambia. AJFS. 2022;16(2):30-44. doi:10.5897/AJFS2021.2164
32. Osés SM, Luning PA, Jacxsens L, Santillana S, Jaime I, Rovira J. Food safety management system performance in the lamb chain. Food Control. 2012;25(2):493-500. doi:10.1016/j.foodcont.2011.11.018
33. Ncoko P, Jaja IF, Oguttu JW. Microbiological quality of beef, mutton, and water from different abattoirs in the Eastern Cape Province, South Africa. Vet World. 2020;13(7):1363-1371. doi:10.14202/vetworld.2020.1363-1371
34. Kussaga JB, Luning PA, Tiisekwa BPM, Jacxsens L. Microbiological performance of Hazard Analysis Critical Control Point (HACCP)-based food safety management systems: A case of Nile perch processing company. AJFS. 2017;11(7):200-214. doi:10.5897/AJFS2016.1522
35. Paudyal N, Anihouvi V, Hounhouigan J, Matsheka MI, Sekwati-Monang B, Amoa-Awua W, et al. Prevalence of foodborne pathogens in food from selected African countries – A meta-analysis. International Journal of Food Microbiology. 2017;249:35-43. doi:10.1016/j.ijfoodmicro.2017.03.002
36. Mola MT, Getu AA. Assessment of Bacteriological Quality and Safety of Raw Meat at Slaughterhouse and Butchers’ shop (Retail outlets) in Assosa town, Beneshangul Gumuz Regional State, Western Ethiopia. Preprint posted online July 6, 2023. doi:10.21203/rs.3.rs-3091371/v1
37. Mpundu P, Muma JB, Mukumbuta N, Mukubesa AN, Muleya W, Kapila P, et al. Isolation, discrimination, and molecular detection of Listeria species from slaughtered cattle in Namwala District, Zambia. BMC Microbiology. 2022;22(1):160. doi:10.1186/s12866-022-02570-6
38. Essendoubi S, Stashko N, So I, Gensler G, Rolheiser D, Mainali C. Prevalence of Shiga toxin-producing Escherichia coli (STEC) O157:H7, Six non-O157 STECs, and Salmonella on beef carcasses in Provincially Licensed Abattoirs in Alberta, Canada. Food Control. 2019;105:226-232. doi:10.1016/j.foodcont.2019.05.032
39. Brătfelan DO, Tăbăran A, Dan SD, Tăbăran AF, Mărgăoan R, Crişan-Reget OL, Mihaiu M. Assessment of Microbiological Contamination and Prevalence of Pathogenic Strains in Cattle Carcasses from Romanian Slaughterhouses. Pathogens. 2025;14(3):248. doi:10.3390/pathogens14030248
40. Gelbíčová T, Brodíková K, Karpíšková R. Livestock-associated methicillin-resistant Staphylococcus aureus in Czech retailed ready-to-eat meat products. International Journal of Food Microbiology. 2022;374:109727. doi:10.1016/j.ijfoodmicro.2022.109727
41. McSharry S, Koolman L, Whyte P, Bolton D. The microbiology of beef from carcass chilling through primal storage to retail steaks. Current Research in Food Science. 2021;4:150-162. doi:10.1016/j.crfs.2021.03.002
42. Bersisa A, Tulu D, Negera C. Investigation of Bacteriological Quality of Meat from Abattoir and Butcher Shops in Bishoftu, Central Ethiopia. International Journal of Microbiology. 2019;2019(1):6416803. doi:10.1155/2019/6416803
43. Rodarte KA, Fair JM, Bett BK, Kerfua SD, Fasina FO, Bartlow AW. A scoping review of zoonotic parasites and pathogens associated with abattoirs in Eastern Africa and recommendations for abattoirs as disease surveillance sites. Front Public Health. 2023;11. doi:10.3389/fpubh.2023.1194964
44. Njage PMK, Opiyo B, Wangoh J, Wambui J. Scale of production and implementation of food safety programs influence the performance of current food safety management systems: Case of dairy processors. Food Control. 2018;85:85-97. doi:10.1016/j.foodcont.2017.09.015
Published
2026-02-23
How to Cite
1.
Muya C, M’kandawire E, Mumba C. Assessment of the Effectiveness of Food Safety Management Systems in Beef Abattoirs in Lusaka District, Zambia. Journal of Agricultural and Biomedical Sciences [Internet]. 23Feb.2026 [cited 13Apr.2026];10(2). Available from: https://journals.unza.zm/index.php/JABS/article/view/1670
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