{"id":4402,"date":"2025-06-18T18:29:28","date_gmt":"2025-06-18T18:29:28","guid":{"rendered":"https:\/\/ijssass.com\/journal\/caracteristiques-des-restaurants-publics-reliees-a-lhygiene-qualite-et-securite-des-denrees-alimentaires-observees-au-sein-du-marche-de-luniversite-pedagogique-nationale-de-kinshas\/"},"modified":"2025-06-18T19:59:54","modified_gmt":"2025-06-18T19:59:54","slug":"caracteristiques-des-restaurants-publics-reliees-a-lhygiene-qualite-et-securite-des-denrees-alimentaires-observees-au-sein-du-marche-de-luniversite-pedagogique-nationale-de-kinshas","status":"publish","type":"post","link":"https:\/\/ijssass.com\/journal\/caracteristiques-des-restaurants-publics-reliees-a-lhygiene-qualite-et-securite-des-denrees-alimentaires-observees-au-sein-du-marche-de-luniversite-pedagogique-nationale-de-kinshas\/","title":{"rendered":"CARACT\u00c9RISTIQUES DES RESTAURANTS PUBLICS RELI\u00c9ES \u00c0 L\u2019HYGI\u00c8NE, QUALIT\u00c9 ET S\u00c9CURIT\u00c9 DES DENR\u00c9ES ALIMENTAIRES OBSERV\u00c9ES AU SEIN DU MARCH\u00c9 DE L\u2019UNIVERSIT\u00c9 P\u00c9DAGOGIQUE NATIONALE DE KINSHASA"},"content":{"rendered":"

This article was originally published as: CARACT\u00c9RISTIQUES DES RESTAURANTS PUBLICS RELI\u00c9ES \u00c0 L\u2019HYGI\u00c8NE, QUALIT\u00c9 ET S\u00c9CURIT\u00c9 DES DENR\u00c9ES ALIMENTAIRES OBSERV\u00c9ES AU SEIN DU MARCH\u00c9 DE L\u2019UNIVERSIT\u00c9 P\u00c9DAGOGIQUE NATIONALE DE KINSHASA<\/strong><\/p>\n

Original Article Link: Read Original Article<\/a><\/p>\n

Download PDF: Click Here to Download PDF<\/a><\/p>\n

Abstract<\/h2>\n

Les aliments constituent le premier \u00e9l\u00e9ment de transmission des microorganismes lorsque les aliments consomm\u00e9s ne sont pas sains. L’acc\u00e8s de tous \u00e0 une alimentation de qualit\u00e9 passe d’abord et avant tout par l’am\u00e9lioration r\u00e9guli\u00e8re de l’offre alimentaire. Cette \u00e9tude est conduite envie d\u2019identifier les caract\u00e9ristiques des restaurants publics, \u00e9valuer l\u2019hygi\u00e8ne, qualit\u00e9 et s\u00e9curit\u00e9 des denr\u00e9es alimentaires au march\u00e9 de l\u2019UPN et de contribuer \u00e0 l\u2019am\u00e9lioration de ses conditions.<\/p>\n

Un \u00e9chantillonnage non probabiliste du type accidentel a \u00e9t\u00e9 opt\u00e9. 100 vendeurs des restaurants du march\u00e9 de l\u2019UPN ont \u00e9t\u00e9 interview\u00e9s. La m\u00e9thode d\u2019enqu\u00eate sur terrain recourant \u00e0 l\u2019interview guid\u00e9e par un questionnaire mixte a \u00e9t\u00e9 r\u00e9alis\u00e9e. Le logiciel SPSS 16.0 a servi pour l\u2019exportation des donn\u00e9es et leurs exploitations statistiques. \u00a0<\/p>\n

Apr\u00e8s analyse et traitement des donn\u00e9es, nous avons trouv\u00e9 que 55% des restaurants avaient des murs en t\u00f4les. 67% avaient des pavements en ciments et 33% en terre. 83% avaient des toits en t\u00f4les m\u00e9talliques, suivi de 14% en \u00a0carton\/sac\/b\u00e2ches. Et globalement les mesures d\u2019hygi\u00e8ne dans les restaurants visit\u00e9s n\u2019\u00e9taient pas respect\u00e9es, cela affecte la qualit\u00e9 et la s\u00e9curit\u00e9 des biens de consommation. Il existe des relations statistiques significatives voir m\u00eame tr\u00e8s significatives entre les mesures d\u2019hygi\u00e8ne alimentaire et l\u2019Etat de la tenue des agents servants dans les restaurants publics l\u2019UPN. Nous sugg\u00e9rons la disponibilit\u00e9 des moyens n\u00e9cessaires pour que les mesures d\u2019hygi\u00e8ne des denr\u00e9es alimentaires dans les restaurants publics soient appliqu\u00e9es.<\/p>\n

Authors<\/h2>\n
    \n
  • Alphonse Muninga ATUNGALE (Personnel scientifique \u00e0 la Facult\u00e9 de Sciences de la Sant\u00e9, Universit\u00e9 P\u00e9dagogique Nationale (UPN), Membre de la Cellule LMD en Sciences Infirmi\u00e8res\/UPN, Directeur des services acad\u00e9miques ISTMM\/CEPROMAD Kinshasa, RDC. et Consultant au Centre Africain de Recherche et Developpement (CARDE)<\/li>\n
  • Steve Cele ATUNGALE (Personnel Scientifique \u00e0 l\u2019Institut Sup\u00e9rieur des Techniques M\u00e9dicales (ISTM), IDIOFA, RDC.)<\/li>\n
  • Ney Volney BALANENE (Personnel Scientifique \u00e0 l\u2019Institut Sup\u00e9rieur des Techniques M\u00e9dicales (ISTM), IDIOFA, RDC.)<\/li>\n
  • Fleurette MBUNGU (Personnel Scientifique \u00e0 l\u2019Institut Sup\u00e9rieur des Techniques M\u00e9dicales (ISTM), IDIOFA, RDC.)<\/li>\n
  • Emmanuel Ata-ndele ATUNGALE (Personnel scientifique \u00e0 l\u2019Universit\u00e9 P\u00e9dagogique Nationale (UPN), Kinshasa Ngaliema, RDC.)<\/li>\n
  • Jannot Ilolo ZANGA (Personnel scientifique \u00e0 l\u2019Universit\u00e9 P\u00e9dagogique Nationale (UPN), Kinshasa Ngaliema, RDC.)<\/li>\n
  • Joseph Ekangu LOFUMBWA (Personnel scientifique \u00e0 l\u2019Universit\u00e9 P\u00e9dagogique Nationale (UPN), Kinshasa Ngaliema, RDC.)<\/li>\n
  • Lysa Camille LUKADI (Personnel scientifique \u00e0 la Facult\u00e9 de Sciences de la Sant\u00e9, Universit\u00e9 P\u00e9dagogique Nationale (UPN), Coordinatrice cellule de stages et pratiques professionnelles en nutrition et di\u00e9t\u00e9tique, nutritionniste au programme de sant\u00e9 scolaire et universitaire.)<\/li>\n
  • Joseph wa Kazadi TSHIBANGU (Professeur ordinaire, Facult\u00e9 de Sciences de la Sant\u00e9, Universit\u00e9 P\u00e9dagogique Nationale (UPN), Kinshasa Ngaliema, R\u00e9publique D\u00e9mocratique du Congo)<\/li>\n
  • Emery Otak NGALAFELE (Chef de travaux au D\u00e9partement de Biologie-chimie, Sciences exactes, \u00e0 l\u2019ISP\/Idiofa, R\u00e9publique D\u00e9mocratique du Congo)<\/li>\n<\/ul>\n

    Keywords<\/h2>\n

    Aliment, S\u00e9curit\u00e9 alimentaire Qualit\u00e9 des aliments, Epid\u00e9miologie environnementale, Malewa, hygi\u00e8ne, Denr\u00e9es alimentaires, Nourriture<\/p>\n

    References<\/h2>\n

    References not available for this article.<\/p>\n","protected":false},"excerpt":{"rendered":"

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