Risk factors for contamination of ready-to-eat street-vended poultry dishes in Dakar, Senegal

Cardinale, Éric; Gros-Claude, Jean David Perrier; Tall, F.; Guèye, E.F.; Salvat, Gilles

doi:10.1016/j.ijfoodmicro.2004.12.023

Cited by 58 publications

(42 citation statements)

References 29 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…This is similar to findings of very few Campylobacter spp. in poultry dishes in street restaurants in Senegal [37]; the authors of that study concluded that cooking seemed to be the major cause of destruction of Campylobacter and the presence of this pathogen in poultry dishes could be explained by recontamination of cooked food by raw material. In the developed world, a decrease in prevalence of Campylobacter spp.…”

Section: Discussionmentioning

confidence: 99%

Prevalence of Campylobacter among goats and retail goat meat in Congo

Mpalang

Boreux

Melin

et al. 2014

J Infect Dev Ctries

View full text Add to dashboard Cite

Background: The prevalence of Campylobacter jejuni and Campylobacter coli was determined in goat and goat meat sold at retail outlets in Lubumbashi, Democratic Republic of Congo (DR Congo). Methodology: A total of 644 samples, including 177 goat meat, 86 goat stomachs, 139 ready to eat (RTE) goat skewers, and 242 goat faecal samples were examined for the presence of Campylobacter jejuni and Campylobacter coli using polymerase chain reaction. Results: Overall, Campylobacter spp. were found in 34.6% of the examined samples. C. jejuni was isolated in 10.1% and C. coli in 26.7% of samples. Only 2.2% of all samples were positive for both species. There was a significant association between the prevalence of C. coli and the type of sample (p < 0.05). The overall prevalence of Campylobacter in different sample groups was 41.2%, 37.2%, 23.7%, and 35.1% for goat meat, goat stomachs, RTE goat skewers, and goat faecal samples, respectively. There was no significant difference (p > 0.05) between the prevalence observed in the rainy season (16.7%) and the dry season (20.0%). Moreover, the overall prevalence of Campylobacter in slaughter sites, open-air markets, warehouses, and semi-open-air markets was 28.2%, 34.2%, 35.4%, and 42.9%, respectively. Statistically, there was no influence of the sample collection site on the frequency of isolation of Campylobacter (p > 0.05). Conclusion: This study shows that, considering the relatively high prevalence of this pathogen, live goat and goat meat are major sources of human and environmental contamination by Campylobacter spp. in Lubumbashi.

show abstract

Section: Discussionmentioning

confidence: 99%

Prevalence of Campylobacter among goats and retail goat meat in Congo

Mpalang

Boreux

Melin

et al. 2014

J Infect Dev Ctries

View full text Add to dashboard Cite

show abstract

“…Protective clothes, such as proper aprons, hairnets and gloves, are barriers against microorganisms that may be transferred from handlers to meat and should always be worn during the handling of meat, to prevent microbial contaminations from the handler. Previous studies have identified bare hands (Heinz & Hautzinger, 2007), dirty clothes (Cardinale et al, 2005) and worker's hairs (Lues et al, 2006), as probable sources of meat microbial contamination.…”

Section: Meat Handling Conditions In Retail Establishments Of Kigali mentioning

confidence: 99%

Meat retail conditions within the establishments of Kigali city (Rwanda): bacteriological quality and risk factors for Salmonella occurrence

Niyonzima

Ongol

Brostaux

et al. 2017

Trop Anim Health Prod

View full text Add to dashboard Cite

Meat constitutes one of the major vehicles for human foodborne infections. This study aimed to assess the retail conditions and to determine the microbiological quality and safety of meat retailed within the establishments of Kigali (Rwanda). A questionnaire survey was carried out in 150 retail outlets to characterise meat retail conditions. Additionally, 270 retail meat samples were analysed for the enumeration of hygiene indicator bacteria (total mesophilic bacteria and Escherichia coli) and for the qualitative detection of Salmonella, using conventional culture methods. The results revealed that beef was the predominant meat sold within the retail premises of Kigali city, while meat from non-bovine animal species was mainly sold in large establishments. Salmonella was detected in 19.6% of all the retailed meat samples evaluated, whereas the mean loads for total mesophilic bacteria and E. coli were 7.3 and 3.5 log cfu/g, respectively. Three factors, namely the temperature conditions of the meat under retail, the cleanability of the used meat cutting boards, and the training of personnel in hygienic meat handling practices, were found to be significantly (p ≤ 0.05) associated with the risk of Salmonella occurrence in the retailed meat. The findings from this study highlight the need for improvements in hygienic meat handling practices, particularly, in small and medium meat retail establishments in Kigali.

show abstract

“…and Staphylococcus spp. which may have originated from the vendors hands when they touched the food preparation areas, dishcloths, or the water during dish washing or hand washing which indicates cross contamination between dishwater, food preparation surfaces, and the food itself [53,54].…”

Section: Microbial Contaminantsmentioning

confidence: 99%

Street Vended Food in Developing World: Hazard Analyses

Rane¹

2011

Indian J Microbiol

259

203

View full text Add to dashboard Cite

Street food vending has become an important public health issue and a great concern to everybody. This is due to widespread food borne diseases, due to the mushrooming of wayside food vendors who lack an adequate understanding of the basic food safety issues. Major sources contributing to microbial contamination are the place of preparation, utensils for cooking and serving, raw materials, time and temperature abuse of cooked foods and the personal hygiene of vendors. Various studies have identified the sources of food safety issues involved in street foods to be microorganism belonging to the genus Bacillus, Staphylococcus, Clostridium, Vibrio, Campylobacter, Listeria, Salmonella. Application of sound risk analysis policies is being advocated to provide a scientific base to the host of risk management option which India may need to explore to ensure public health and safety.

show abstract

Risk factors for contamination of ready-to-eat street-vended poultry dishes in Dakar, Senegal

Cited by 58 publications

References 29 publications

Prevalence of Campylobacter among goats and retail goat meat in Congo

Prevalence of Campylobacter among goats and retail goat meat in Congo

Meat retail conditions within the establishments of Kigali city (Rwanda): bacteriological quality and risk factors for Salmonella occurrence

Street Vended Food in Developing World: Hazard Analyses

Contact Info

Product

Resources

About