<i>Salmonella</i>and<i>Campylobacter</i>Contamination of Ready-to-Eat Street-Vended Pork Meat Dishes in Antananarivo, Madagascar: A Risk for the Consumers?

CardinaleEric,; AbatCédric,; BénédicteContamin,; VincentPorphyre,; MichelRakotoharinome,; Maeder, Muriel

doi:10.1089/fpd.2014.1864

Cited by 17 publications

(11 citation statements)

References 34 publications

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“…while Study 2 was a broader study which assessed the prevalence of Salmonella, E. coli, and the sanitary quality of RTE foods. The finding of a prevalence of 1.5% S. Enteritidis in study 1 and 1.7% E. coli and 0.0% E. coli O157:H7 and S. Enteritidis in Study 2, is lower than the prevalence rates of Salmonella (2.0-19.7%) and E. coli (6.0-51.5%), reported from Africa (Cardinale et al, 2015;Eromo et al, 2016;Mosupye & von Holy, 1999;Muhammad et al, 2016;Wolde Bereda, Emerie, Reta, & Asfaw, 2016). It is also lower than the prevalence of E. coli (4.1%) and Salmonella (4%) reported from South Korea (Chung, Kim, & Ha, 2010), while comparable with the prevalence data reported for the United States (Levine, Rose, Green, Ransom, & Hill, 2001) and Trinidad and Tobago (Hosein et al, 2008).…”

Section: Discussioncontrasting

confidence: 65%

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Bacteriological quality and the prevalence of Salmonella spp. and E. coli O157:H7 in ready‐to‐eat foods from Barbados, WI

Hull-Jackson

Mota‐Meira

Adesiyun

2019

Journal of Food Safety

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The bacteriological quality and safety of ready‐to‐eat (RTE) foods in Barbados were assessed in two separate studies conducted between 2014 and 2016. In Study 1, 206 food samples were processed for Salmonella spp. by conventional bacteriological methods. Polymerase chain reaction (PCR) and serotyping were used for confirmation. In Study 2, 120 food samples were processed for the total aerobic plate count (TAPC), coliform count, and E. coli count using conventional bacteriological methods. After a 24 hr pre‐enrichment, the food samples were screened for Salmonella spp. and E. coli O157:H7 by PCR. To validate the PCR screening method for use after pre‐enrichment, the detection limit was investigated in cooked chicken samples spiked with 10‐fold serial dilutions of an overnight culture of Salmonella Enteritidis. In Study 1, the prevalence of Salmonella Enteritidis was 1.5% (3/206). In Study 2, the prevalence of E. coli was 1.7%, and unsatisfactory TAPC (12.5%) and coliform counts (4.2%) were documented. The PCR screen detected DNA extracted from homogenates with as low as 6 CFU/mL, after a 24 hr pre‐enrichment. However, all samples screened negative (0.0%) for Salmonella spp. and E. coli O157:H7. Compared with other developing countries, the prevalence of pathogens in RTE foods in Barbados is low. Practical applications Salmonella and E.coli are major causes of food borne illness globally and antibiotic resistance among these bacteria have presented increasing challenges for clinicians. Studies demonstrate that bacterial contamination in ready‐to‐eat (RTE) foods have varied among developed and developing nations. While there are several published reports on the bacterial contamination of RTE foods from the developing Caribbean region, none have originated from Barbados. This study is the first to report a low prevalence of Salmonella, E. coli and other microbial contaminants in RTE foods sold in popular tourist districts in Barbados. This information can be applied to food safety considerations for public health and the tourism industry.

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Section: Discussioncontrasting

confidence: 65%

“…Furthermore, studies from Madagascar and Nigeria found that S . Typhimurium was the predominant serovar detected in RTE foods at a frequency of 44 and 11.1%, respectively (Cardinale et al, ; Isara, Isah, Lofor, & Ojide, ). In Mexico, S .…”

Section: Discussionmentioning

confidence: 99%

Bacteriological quality and the prevalence of Salmonella spp. and E. coli O157:H7 in ready‐to‐eat foods from Barbados, WI

Hull-Jackson

Mota‐Meira

Adesiyun

2019

Journal of Food Safety

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“…Several studies about street-vended foods in Kenya and other developing countries revealed the presence of pathogens as well as favorable conditions to allow their proliferation [15][16][17]. However, the information on the microbiological safety and quality of street-vended chicken products in Nairobi City is very scanty.…”

Section: Introductionmentioning

confidence: 99%

Determinants of Microbial Contamination of Street-Vended Chicken Products Sold in Nairobi County, Kenya

Birgen

Njue

Kaindi

et al. 2020

International Journal of Food Science

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Food safety problems pose a great threat to the health of consumers with the greatest burden in developing countries. Street-vended foods play a key role in providing many urban dwellers with cheap, nutritious, and accessible food, but when prepared in an unhygienic and unregulated environment, they could contribute to increased food safety burden. The study investigated the microbiological recovery of work surfaces and chicken sold in Korogocho and Kariobangi North slums in Nairobi County as well as evaluating vendors’ hygiene and food safety practices. This is a cross-sectional study on an exhaustive sample size of 15 vendors, and swabs of the equipment and work surfaces and chicken were taken for microbial analysis. An exhaustive sample size of 15 vendors was selected for the study. The results showed that most vendors operate under unhygienic conditions. Microbial results revealed that raw portions of chicken had the highest contamination with all the four tested microorganisms (p<0.05). The level of E. coli ranged from 6.42±1.64 to 2.22±1.88; Salmonella spp., 6.42±1.64 to 2.22±1.88; Staphylococcus aureus, 6.92±1.32 to 2.86±1.61; and Campylobacter jejuni, 8.95±0.94 to 4.66±2.67 log CFU/g in raw and cooked chicken samples, respectively. The predictors of E. coli contamination were the presence of pests and flies, unclean vending place, vending environment littered with waste, washing of hands by the vendor, and lack of appropriate clothing among the vendors at R2 of 0.33. The vendor practices and environmental hygiene of the vending place would not significantly (p>0.05) predict contamination with Campylobacter and Staphylococcus. Consequently, there is a need to regulate the informal food processing and marketing channels, besides trainings, infrastructural development, and code of practice and inspections which are recommended in order to enhance the quality and safety standards of street-vended chicken products.

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“…Additionally, the nonavailability of proper water systems on the highways could further pose as a challenge to food vending practices requiring lots of water for hygienic operations, as food vendors are left to manage very little water taken to the sales point (SP), thereby undermining some sanitary practices such as frequent washing of hands especially after contact with suspicious matter like faeces. A comparable study on the risk factors for contamination of RTE street vended poultry dishes in Dakar, Senegal found that most of the vendors used dirty buckets, sinks dishes and tongs (to serve food to their customers) in dirty washing water [16], Thereby exposing consumers to the risk of eating poultry products that are contaminated with coliforms.…”

Section: Discussionmentioning

confidence: 99%

Prevalence of Shigella spp and Methicillin-Resistant Staphylococcus aureus in Select Commercially Processed Meat Products

Omoruyi

Ajayi

2021

AFSJ

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Aim: The aim of this study was to determine the prevalence of Shigella spp and methicillin resistant Staphylococcus aureus in some selected commercially processed ready-to-eat snail (Archachatina marginata) and edible worm (Rhynchophorus phoenicis). Study Design: Cross-sectional analysis. Place and Duration of Study: Samples were obtained from vendors along the Benin-Sapele express road, South-South Nigeria, over a two months period (November to December, 2019). Methodology: The enumeration of total heterotrophic counts, total Shigella counts and total Staphylococcus aureus counts were done using nutrient agar, Salmonella Shigella agar and mannitol salt agar respectively. All isolates were further identified by their cultural, morphological and biochemical characteristics. Methicillin resistant Staphylococcus aureus were identified using methicillin-oxacillin agar, while the antibiogramic profile of selected isolates and their multidrug resistant profile were done according to the CSLI guideline. Results: The mean heterotrophic bacterial counts (THCs) obtained in Rhynchophorus phoenicis ranged from 0.00 × 10³ ± 0.00 cfu/g to 500.00 × 10³ ± 0.00 cfu/g, while the mean THCs obtained in Archachatina marginata ranged from 13.3 × 10³ ± 1.15 cfu/g to 500 × 10³ ± 0.00 cfu/g. The total Staphylococcus aureus obtained in Rhynchophorus phoenicis was between 0.00 × 10³ ± 0.00 cfu/g to 294 × 10³ ± 4.7 cfu/g and the Shigella bacteria counts from 0.00 × 10³ ± 0.00 cfu/g to 258 × 10³ ± 14.64 cfu/g. The antibiogram of Staphylococcus aureus isolated from both Rhynchophorus phoenicis and Archachatina marginata, found the majority of isolates (96.67%) to be resistant to ceftazidime and cefuroxime, while 83.33% of the isolates were sensitive to ofloxacin. All Staphylococcus isolates were resistant to ceftriaxone, cloxacillin and amoxycillin clavulanate. The multidrug resistant index recorded was between 37.5 and 100. All Staphylococcus (9) isolates tested for methicillin resistance was observed to be positive. Conclusion: This study demonstrated that RTE vended meat products sold in along Benin City By-pass, contains Shigella and methicillin resistant Staphylococcus species, which are potential foodborne pathogens and efforts should be made at eliminating them from these vended meat products.

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SalmonellaandCampylobacterContamination of Ready-to-Eat Street-Vended Pork Meat Dishes in Antananarivo, Madagascar: A Risk for the Consumers?

Cited by 17 publications

References 34 publications

Bacteriological quality and the prevalence of Salmonella spp. and E. coli O157:H7 in ready‐to‐eat foods from Barbados, WI

Bacteriological quality and the prevalence of Salmonella spp. and E. coli O157:H7 in ready‐to‐eat foods from Barbados, WI

Determinants of Microbial Contamination of Street-Vended Chicken Products Sold in Nairobi County, Kenya

Prevalence of Shigella spp and Methicillin-Resistant Staphylococcus aureus in Select Commercially Processed Meat Products

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