Microbiological Safety Status of Foods of Animal Origin in Botswana: A Primer for Risk-Based Food Safety Decision Making

This study reviews the microbiological safety and regulatory framework of foods of animal origin in Botswana as a primer for identifying and implementing risk-based mitigation strategies in the country. Primary literature was retrieved from Google Scholar, PubMed, SciELO, Scopus, and Web of Science. The results revealed varying prevalence rates of key pathogens in foods: Bacillus cereus (2.8%), Escherichia coli spp. (2.3–100%), Listeria monocytogenes (1.1–2.8%), Salmonella spp. (4.2–40%), Staphylococcus aureus (16–20%), including methicillin-resistant strains (MRSA), and Vibrio cholera (1%). Multiple antimicrobial-resistance patterns were also reported across pathogens.

Cysticercus bovis was observed in cattle from non-export slaughter facilities, with prevalence rates ranging from 6.2 to 29.2% across districts. Risk factors for pathogen spreading include cross-contamination during processing, lack of temperature control, limited use of antimicrobial treatments in local slaughter facilities, and inadequate food safety knowledge among handlers. This review underscores the urgent need for robust food safety systems, targeted interventions, enforcement of current regulations, and capacity-building efforts to mitigate risks and safeguard public health. The findings provide a basis for regulatory authorities to strengthen oversight and adopt the hazard analysis and critical control points (HACCP) system to enhance food safety in Botswana.