title: Salmonella and Campylobacter contamination of ready-to-eat street-vended pork meat dishes in Antananarivo, Madagascar: a risk for the consumers?
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-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.
authors.affiliation: 1 Centre de Coopération Internationale en Recherche Agronomique pour le Développement , Sainte Clotilde, La Réunion, France .
authors.forename: Eric
authors.initials: E
authors.lastname: Cardinale
authors.forename: Cédric
authors.initials: C
authors.lastname: Abat
authors.forename: Contamin
authors.initials: C
authors.lastname: Bénédicte
authors.forename: Porphyre
authors.initials: P
authors.lastname: Vincent
authors.forename: Rakotoharinome
authors.initials: R
authors.lastname: Michel
authors.forename: Maeder
authors.initials: M
authors.lastname: Muriel
mesh_terms: D000818:Animals; D002167:Campylobacter / Q000302:isolation & purification*; D003257:Consumer Product Safety; D005506:Food Contamination / Q000032:analysis*; D005511:Food Handling; D005516:Food Microbiology; D006801:Humans; D016015:Logistic Models; D008270:Madagascar; D008461:Meat Products / Q000382:microbiology*; D012147:Restaurants; D012307:Risk Factors; D012475:Salmonella / Q000302:isolation & purification*; D013552:Swine / Q000382:microbiology; D013696:Temperature