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

Our objective was to investigate the Salmonella and Campylobacter contamination of traditional ready-to-eat street-vended poultry dishes and to assess the association of some restaurant characteristics and cooking practices with the contamination of these meals. One hundred and forty-eight street-restaurants were studied from January 2003 to April 2004 in Dakar. A questionnaire was submitted to the managers, and samples of ready-to-eat poultry dishes were taken. Salmonella spp. was isolated in 20.1% of the 148 street-restaurants studied and in 10.1% samples of poultry dishes. The most prevalent serovars isolated were Salmonella hadar, Salmonella enteritidis and Salmonella bran caster. Campylobacter jejuni was detected in only 3 restaurants and 3 poultry dishes. Not peeling and not cleaning vegetables and other ingredients during meal preparation (OR=3.58), dirty clothing for restaurant employees (OR=4.65), reheating previously cooked foods (OR=5.2), and no kitchen and utensils disinfection (OR=3.47) were associated with an increasing risk of Salmonella contamination. Adequate cooking procedures decreased the risk of Salmonella contamination (OR=0.15).

Bibliographic Details

Main Authors:	Cardinale, Eric, Perrier Gros-Claude, Jean David, Tall, Fatou, Guèye, El Hadj Fallou, Salvat, Gilles
Format:	article biblioteca
Language:	eng
Subjects:	L70 - Sciences et hygiène vétérinaires - Considérations générales, Salmonella, Campylobacter, poulet, restaurant, risque, http://aims.fao.org/aos/agrovoc/c_6757, http://aims.fao.org/aos/agrovoc/c_1235, http://aims.fao.org/aos/agrovoc/c_1540, http://aims.fao.org/aos/agrovoc/c_13893, http://aims.fao.org/aos/agrovoc/c_6612, http://aims.fao.org/aos/agrovoc/c_6970,
Online Access:	http://agritrop.cirad.fr/529164/ http://agritrop.cirad.fr/529164/1/529164.pdf
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