Snail meat consumption in Buea-Cameroon: exposures to foodborne pathogens through social practices assessed in 2019 and 2021
Abstract Background Snail meat is an important source of nutrition in Cameroon, but the food safety risks are poorly understood. We characterized public health risks from snail meat consumption as a social system in Cameroon, by examining local snail practices that expose snail meat handlers and con...
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| Format: | Article |
| Language: | English |
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BMC
2022-12-01
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| Series: | Archives of Public Health |
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| Online Access: | https://doi.org/10.1186/s13690-022-01009-8 |
| _version_ | 1797977589302689792 |
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| author | Mary Nkongho Tanyitiku Graeme Nicholas Jon J. Sullivan Igor C. Njombissie Petcheu Stephen L. W. On |
| author_facet | Mary Nkongho Tanyitiku Graeme Nicholas Jon J. Sullivan Igor C. Njombissie Petcheu Stephen L. W. On |
| author_sort | Mary Nkongho Tanyitiku |
| collection | DOAJ |
| description | Abstract Background Snail meat is an important source of nutrition in Cameroon, but the food safety risks are poorly understood. We characterized public health risks from snail meat consumption as a social system in Cameroon, by examining local snail practices that expose snail meat handlers and consumers to foodborne pathogens. Methods We used exploratory qualitative approaches, that is, lived experience, face-to-face in-depth interviews, participant observation and a focus group, to explore fifteen key informants’ routines and lived experiences, and perceptions of two health officials on the food safety practices around snail meat consumption in Cameroon. This information was organized and interpreted using Soft Systems Methodology and Social Practice Theory, which permitted a systemic appreciation of local practices. Results We distinguished five kinds of actors (snail vendors, market sellers, street vendors, street eaters and home consumers), who performed seven successive practices (picking, selling, cracking, washing, cooking, hawking and eating). We then identified three worldviews about snails: family support or to reduce poverty, a source of nutrition and a food choice (taste, preference). Our findings revealed participants’ competences were based on childhood learning and ‘inborn’ experiences, and materials used in snail activities reflected participants’ parentage and ‘state of poverty’. Although most interviewees highlighted ‘unhygienic conditions’ when explaining snail picking locations, participants believed washing and cooking should kill all contaminants. Conclusion Several opportunities for human exposures to foodborne pathogens including snail picking in domestic wastes and sewage, the selling of unpackaged live snails, improper snail meat washing and hawking in loosely closed buckets, were apparent from our analysis. These findings suggest fruitful opportunities aimed at improving health outcomes among African snail meat handlers and consumers. |
| first_indexed | 2024-04-11T05:09:28Z |
| format | Article |
| id | doaj.art-3a42f9d1253e480e904e042a9c94ec1a |
| institution | Directory Open Access Journal |
| issn | 2049-3258 |
| language | English |
| last_indexed | 2024-04-11T05:09:28Z |
| publishDate | 2022-12-01 |
| publisher | BMC |
| record_format | Article |
| series | Archives of Public Health |
| spelling | doaj.art-3a42f9d1253e480e904e042a9c94ec1a2022-12-25T12:06:06ZengBMCArchives of Public Health2049-32582022-12-0180111210.1186/s13690-022-01009-8Snail meat consumption in Buea-Cameroon: exposures to foodborne pathogens through social practices assessed in 2019 and 2021Mary Nkongho Tanyitiku0Graeme Nicholas1Jon J. Sullivan2Igor C. Njombissie Petcheu3Stephen L. W. On4Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln UniversityDepartment of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln UniversityDepartment of Pest-Management and Conservation, Lincoln UniversityGlobal Mapping and Environmental MonitoringDepartment of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln UniversityAbstract Background Snail meat is an important source of nutrition in Cameroon, but the food safety risks are poorly understood. We characterized public health risks from snail meat consumption as a social system in Cameroon, by examining local snail practices that expose snail meat handlers and consumers to foodborne pathogens. Methods We used exploratory qualitative approaches, that is, lived experience, face-to-face in-depth interviews, participant observation and a focus group, to explore fifteen key informants’ routines and lived experiences, and perceptions of two health officials on the food safety practices around snail meat consumption in Cameroon. This information was organized and interpreted using Soft Systems Methodology and Social Practice Theory, which permitted a systemic appreciation of local practices. Results We distinguished five kinds of actors (snail vendors, market sellers, street vendors, street eaters and home consumers), who performed seven successive practices (picking, selling, cracking, washing, cooking, hawking and eating). We then identified three worldviews about snails: family support or to reduce poverty, a source of nutrition and a food choice (taste, preference). Our findings revealed participants’ competences were based on childhood learning and ‘inborn’ experiences, and materials used in snail activities reflected participants’ parentage and ‘state of poverty’. Although most interviewees highlighted ‘unhygienic conditions’ when explaining snail picking locations, participants believed washing and cooking should kill all contaminants. Conclusion Several opportunities for human exposures to foodborne pathogens including snail picking in domestic wastes and sewage, the selling of unpackaged live snails, improper snail meat washing and hawking in loosely closed buckets, were apparent from our analysis. These findings suggest fruitful opportunities aimed at improving health outcomes among African snail meat handlers and consumers.https://doi.org/10.1186/s13690-022-01009-8Edible land snailsNatural habitatsFoodborne pathogensLocal practicesIn-depth settings |
| spellingShingle | Mary Nkongho Tanyitiku Graeme Nicholas Jon J. Sullivan Igor C. Njombissie Petcheu Stephen L. W. On Snail meat consumption in Buea-Cameroon: exposures to foodborne pathogens through social practices assessed in 2019 and 2021 Archives of Public Health Edible land snails Natural habitats Foodborne pathogens Local practices In-depth settings |
| title | Snail meat consumption in Buea-Cameroon: exposures to foodborne pathogens through social practices assessed in 2019 and 2021 |
| title_full | Snail meat consumption in Buea-Cameroon: exposures to foodborne pathogens through social practices assessed in 2019 and 2021 |
| title_fullStr | Snail meat consumption in Buea-Cameroon: exposures to foodborne pathogens through social practices assessed in 2019 and 2021 |
| title_full_unstemmed | Snail meat consumption in Buea-Cameroon: exposures to foodborne pathogens through social practices assessed in 2019 and 2021 |
| title_short | Snail meat consumption in Buea-Cameroon: exposures to foodborne pathogens through social practices assessed in 2019 and 2021 |
| title_sort | snail meat consumption in buea cameroon exposures to foodborne pathogens through social practices assessed in 2019 and 2021 |
| topic | Edible land snails Natural habitats Foodborne pathogens Local practices In-depth settings |
| url | https://doi.org/10.1186/s13690-022-01009-8 |
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