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

Cardinale Eric, Abat Cédric, Contamin Bénédicte, Porphyre Vincent, Rakotoharinome Vincent Michel, Maeder Muriel. 2015. 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, 12 (3) : 197-202.

https://doi.org/10.1089/fpd.2014.1864

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Quartile : Q2, Sujet : FOOD SCIENCE & TECHNOLOGY

Liste HCERES des revues (en SHS) : oui

Thème(s) HCERES des revues (en SHS) : Psychologie-éthologie-ergonomie

Résumé : 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-restaurants. The risk for a restaurant to be Salmonella positive decreased when there were specific premises for the restaurant and when the staff was wearing specific clothes when working. Conversely, that risk increased when the temperature of ready-to-eat pork was <52°C and when tablecloths were used in the restaurant.

Mots-clés Agrovoc : Salmonella, Campylobacter, contamination biologique, viande porcine, aliment préparé, vente au détail, marketing, hygiène des aliments, Salmonella typhimurium, Enquête pathologique

Mots-clés géographiques Agrovoc : Madagascar

Mots-clés complémentaires : Salmonella senftenberg

Classification Agris : Q03 - Contamination et toxicologie alimentaires
L73 - Maladies des animaux
000 - Autres thèmes
E73 - Économie de la consommation
E70 - Commerce, commercialisation et distribution

Champ stratégique Cirad : Axe 3 (2014-2018) - Alimentation durable

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