Impact of good hygiene management practices on the reduction in microbial contamination of roasted sheep meat sold at urban dibiteries in Senegal

New research published in Food Protection Trends (Jan 2021) describes a cross-sectional study conducted in Senegal on the microbial quality of roasted sheep meat in 40 selected dibiteries,  informal and small fast-food restaurants offering roasted sheep meat to Senegalese consumers. An intervention was designed and implemented in these 40 dibiteries, coupled with an appraisal of the economic managerial performance of those restaurants to improve their hygiene management practices.