Chirwa, M.

Cook, Elizabeth A.J.

Etienne, D.

Kakooza, S.

Kivali, Velma

Mugizi, Denis

Roesel, Kristina

Roychodhury, I.

Waiswa, J.

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Assessment of the nudge theory in reducing microbial contamination in pork joints in Kampala Uganda Future steps Endline sampling will be done in October 2021 to see if the interventions result in reduction of levels of bacterial contamination in pork joints.MethodologyBaseline:• level of bacterial (coliforms andSalmonella) contamination in 49selected pork joints in Kampala• samples collected from raw pork,equipment for raw pork, equipment forcooked pork, equipment for vegetables,cooked pork, roasted pork, kitchentowel, ready to serve vegetables andhands of meat handlersIntervention:• selected pork joints divided into 6clusters• each cluster subjected to a nudge setwith or without training, and someclusters as controls (no nudges)Background• Food safety is influenced by foodhandling and processing practices• Bacterial contamination of food remainsone of the safety concerns• We propose the use of the nudge theoryto change risky practices amongstUganda’s pork handlers.Scan to find out moreThis document is licensed for use under a Creative Commons Attribution 4.0 International Licence. October 2021.ContactsElizabeth Cook e.cook@cgiar.orgDenis Mugizi d.mugizi@cgiar.org (+256782530212)Kristina Roesel k.roesel@cgiar.org (+491628944188)Steven Kakooza  steven.Kakooza@vsfg.orgDorothée Etienne  dorothee@17triggers.comKey results• Samples collected (N=464) from 49 pork joints• 6/278 (2.2%) raw pork samples Salmonella enterica positive• Salmonella was recovered from 6/49 (12.2%) pork joints• Raw pork in Kampala is contaminated with coliforms and Salmonella• Equipment for raw pork is a major source of bacterial contamination• Cooking and roasting pork eliminated Salmonella and reduced the coliform counts to zero or near zero• Equipment used to serve re-introduced coliforms in ready to eat pork• Vegetables served in pork joints had more coliforms than ready to eat porkBox and whisker plot of coliform counts in pork, equipment and workers hands in pork joints in Kampala with acceptable cutoff Denis Mugizi, Steven Kakooza, Velma Kivali, Kristina Roesel, Joshua Waiswa, Dorothée Etienne, Memory Chirwa, Imara Roychodhury, Elizabeth CookIntervention – nudge set

Assessment of the nudge theory in reducing microbial contamination in pork joints in Kampala, Uganda

https://cgspace.cgiar.org/bitstream/10568/115652/1/build_mugizi_oct2021.pdf

Assessment of the nudge theory in reducing microbial contamination in pork joints in Kampala, Uganda

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