Fresh Meat Sold in Five Markets in Luanda (Angola): Food Quality and Safety, Knowledge, and Practices of the Sellers

Consumption of contaminated meat and meat by‐products has been associated with several foodborne outbreaks worldwide. Particularly in informal markets, poor hygiene during slaughter, transportation, and sale, as well as inadequate sanitation at points of sale and noncompliance with good hygiene practices, are major contributors. In this context, the five more representative markets in Luanda were selected (Catinton, Kifica, Benfica, Km30, and Kikolo). Three types of meat samples (beef, pork, and goat) were randomly collected in each market, totaling 130 meat samples. Meat was analyzed according to ISO guidelines for enumeration of Enterobacteriaceae, Enterococcus , and Escherichia coli (hygiene indicator) and detection of Salmonella (food safety indicator). In the selected markets, the sellers were characterized using observational methods and through sociographic questionnaires based on short interviews. These approaches showed that 61.2% of the sellers were young (20–30 years old), with 58.6% not having completed elementary education. More than 75% of the sellers had been working in this sector for less than 5 years, and most did not adhere to appropriate food safety practices when handling fresh meat. Unsatisfactory microbiological quality was found in all types of meat and markets. In the Benfica market, the detection of Salmonella raised significant concerns, with 100% of beef, 90% of pork, and 60% of goat meat samples testing positive. In the other four markets (Catinton, Kifica, Km30, and Kikolo), the level of contamination with E. coli was the main factor, leading to unsatisfactory results. Significant differences in microbiological indicators were observed between markets. Overall, the Kikolo market exhibited the highest levels of contamination. To our knowledge, studies on the microbiological quality and safety of fresh meat sold in informal markets in Angola are few or nonexistent. Therefore, the findings of the present study provide critical insights that could contribute to mitigating the risk of contamination of fresh meat with pathogenic microorganisms, with the concomitant possibility of foodborne outbreaks in Luanda. There is an urgent need to invest in adequate infrastructure for the sale of fresh meat, such as covered buildings with piped drinking water, sewage, and refrigeration systems, as well as training sellers in good handling practices (GHPs) and good manufacturing practices (GMPs).