title: Risk factors for contamination of ready-to-eat street-vended poultry dishes in Dakar, Senegal.
abstract: 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 brancaster. 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).
authors.affiliation: Programme Productions Animales, CIRAD-EMVT, TA 30/A Campus International de Baillarguet, 34398 Montpellier Cedex 5, France. eric.cardinale@cirad.fr
authors.forename: E
authors.initials: E
authors.lastname: Cardinale
authors.forename: J D
authors.initials: JD
authors.lastname: Perrier Gros-Claude
authors.forename: F
authors.initials: F
authors.lastname: Tall
authors.forename: E F
authors.initials: EF
authors.lastname: Guèye
authors.forename: G
authors.initials: G
authors.lastname: Salvat
mesh_terms: D000818:Animals; D002167:Campylobacter / Q000254:growth & development / Q000302:isolation & purification*; D002645:Chickens; D015169:Colony Count, Microbial; D004866:Equipment Contamination; D005506:Food Contamination / Q000032:analysis* / Q000517:prevention & control; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D006920:Hygiene; D016017:Odds Ratio; D011202:Poultry Products / Q000382:microbiology*; D012147:Restaurants; D012307:Risk Factors; D012475:Salmonella / Q000254:growth & development / Q000302:isolation & purification*; D012675:Senegal; D011795:Surveys and Questionnaires