Microbial foodborne outbreaks in Africa: a systematic review

Microbial foodborne outbreaks are a severe public health challenge in Africa, which bears the highest global burden due to systemic vulnerabilities. Common microbial pathogens contaminate various foods, particularly raw and processed meats, leading to significant morbidity, mortality and economic losses. In this review, data from 31 studies encompassing 42 microbial foodborne outbreaks in Africa were synthesized, analyzed and visualized. Overall, 877 067 of infections and intoxications occurred, with 2064 hospitalizations and 2061 deaths. Salmonella enterica accounted for the most of infections and intoxication (53.6%), while Staphylococcus aureus caused the highest rate of outbreaks (21.4%). Clostridium botulinum was associated with the highest fatality (46.154%), followed by Listeria monocytogenes (20.323%). The implicated food vehicles in the outbreaks included processed meats (38.1%), cereals, legumes and tuber (21.43%), vegetables (9.52%) and seafood (7.14%). The key contributing factors were poor hygiene, inadequate food storage and limited compliance with food safety practices. Addressing critical deficiencies in food safety infrastructure, public awareness and hygiene practices requires enhanced surveillance systems, stricter regulatory frameworks, investment in infrastructure and public education campaigns. Efforts should prioritize the control of prevalent pathogens to mitigate the health and socioeconomic impacts of foodborne illnesses across the continent.