Food Safety in Southeast Asia: Challenges Facing the Region

Othman, Noraini Mohd

doi:10.22004/ag.econ.166014

Cited by 6 publications

(1 citation statement)

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“…Gloves in these markets were used to keep the vendors' hands clean rather than to maintain carcass hygiene. Many consumers are not aware of the safety risks associated with contamination of raw chicken with Salmonella because chicken is usually cooked thoroughly by boiling before consumption (Othman, 2007). However, chicken meat is usually associated with direct hand-to-mouth exposure to pathogens and cross-contamination in the food preparation area (Yang et al, 2011).…”

Section: Prevalence Of Salmonellamentioning

confidence: 99%

Influence of Market Type and Time of Purchase on Bacterial Counts and Salmonella and Listeria Prevalence in Whole Chickens in Vietnam

Englishbey¹,

Sukumaran

Vu³

et al. 2022

Meat and Muscle Biology

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The objective of the current study was to determine the influence of market type and sampling time on Salmonella and Listeria prevalence and bacterial counts of 180 whole chicken carcasses collected in 6 supermarkets (SM), 6 indoor markets (IM), and 6 open markets (OM) in Vietnam, at opening (T0) and 4 h after the opening (T4). Salmonella and Listeria prevalence were at least 30.4 and 56.6%, respectively. Chicken carcasses had more than 10.1, 7.5, and 9.4 log CFU/g of aerobic bacteria, Escherichia coli(E. coli), and coliforms, respectively. Both E. coli and coliform counts were greater in IM than in SM (P = 0.002 and 0.006). However, only E. coli counts differed between SM (7.7 log CFU/g) and OM (8.3 log CFU/g; P = 0.024). Whole birds in IM had greater Salmonellaprevalence than birds from both SM and OM by 28.4 and 23.0% (P = 0.006 and 0.022, respectively). Listeria prevalence was less in SM, at 56.6%, than in IM and OM (78.6 and 73.2%, P = 0.024 and 0.089, respectively). These results highlighted high levels of bacteria and high incidence of Salmonella and Listeria in whole chicken in retail establishments in Vietnam, posing potential food safety and public health risks.

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Section: Prevalence Of Salmonellamentioning

confidence: 99%