Salmonella and Campylobacter contamination of ready-to-eat street-vended pork meat dishes in Antananarivo, Madagascar: a risk for the consumers?

Foodborne Pathogens and Disease
E CardinaleMaeder Muriel

Abstract

Street-food vending has been increasing in many developing countries and particularly in Madagascar since 2000. Gastroenteric diseases cause 37% of all deaths each year, and 50% of children <5 years are infected with intestinal pathogens. However, there has been little information regarding the incidence of street-food-related diseases, or foodborne pathogens in pork, which is the most commonly eaten meat, along with chicken. Thus, the aim of this study was to investigate the safety of traditional ready-to-eat street-vended pork dishes and to assess the association of restaurant characteristics and cooking practices with Salmonella and Campylobacter contamination of these meals. Sixty street-restaurants were studied from March 2012 to August 2012 in Antananarivo. A questionnaire was submitted to the managers, and samples of ready-to-eat pork dishes were bought. Salmonella spp. were isolated in 10% of the 60 street-restaurants studied and in 5% samples of pork dishes. The most prevalent serovars isolated were Salmonella Typhimurium (44%) and Senftenberg (33%). Campylobacter was not detected. Only 4 of the 43 variables tested in the screening analysis were significantly associated with Salmonella spp. contamination of the street-...Continue Reading

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Citations

Oct 13, 2018·Journal of Human Nutrition and Dietetics : the Official Journal of the British Dietetic Association·K AbrahaleN Lunet
Mar 10, 2020·International Journal of Food Science·Beatrice J BirgenJoshua O Owade
Dec 17, 2020·Comprehensive Reviews in Food Science and Food Safety·Oluwadamilola M MakindeChibundu N Ezekiel

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