Research article - Peer-reviewed, 2022
Experimental cross-contamination of chicken salad with Salmonella enterica serovars Typhimurium and London during food preparation in Cambodian households
Chea, Rortana; Nguyen-Viet, Hung; Tum, Sothyra; Unger, Fred; Lindahl, Johanna; Grace, Delia; Ty, Chhay; Koam, Sok; Sina, Vor; Sokchea, Huy; Pov, Son; Heng, Theng; Phirum, Or; Dang-Xuan, SinhAbstract
Non-typhoidal Salmonellae are common foodborne pathogens that can cause gastroenteritis and other illnesses in people. This is the first study to assess the transfer of Salmonella enterica from raw chicken carcasses to ready-to-eat chicken salad in Cambodia. Twelve focus group discussions in four Cambodian provinces collected information on typical household ways of preparing salad. The results informed four laboratory experiments that mimicked household practices, using chicken carcasses inoculated with Salmonella. We developed four scenarios encompassing the range of practices, varying by order of washing (chicken or vegetables first) and change of chopping utensils (same utensils or different). Even though raw carcasses were washed twice, Salmonella was isolated from 32 out of 36 chicken samples (88.9%, 95% CI: 73.0-96.4) and two out of 18 vegetable samples (11.1%, 95% CI: 1.9-36.1). Salmonella was detected on cutting boards (66.7%), knives (50.0%) and hands (22.2%) after one wash; cross-contamination was significantly higher on cutting boards than on knives or hands (p-value < 0.05). The ready-to-eat chicken salad was contaminated in scenario 1 (wash vegetables first, use same utensils), 2 (wash vegetables first, use different utensils) and 3 (wash chicken first, use same utensils) but not 4 (wash chicken first, use different utensils) (77.8%, 11.1%, 22.2% and 0%, respectively). There was significantly higher Salmonella cross-contamination in scenario 1 (wash vegetables first, use same utensils) than in the other three scenarios. These results show how different hygiene practices influence the risk of pathogens contaminating chicken salad. This information could decrease the risk of foodborne disease in Cambodia and provides inputs to a quantitative risk assessment model.Published in
PLoS ONE2022, volume: 17, number: 8, article number: e027042
Authors' information
International Livestock Research Institute (ILRI)
General Directorate of Animal Health and Production (GDAHP)
Swedish University of Agricultural Sciences, Department of Biomedical Science and Veterinary Public Health
Nguyen-Viet, Hung
International Livestock Research Institute (ILRI)
Tum, Sothyra
General Directorate of Animal Health and Production (GDAHP)
Unger, Fred
International Livestock Research Institute (ILRI)
International Livestock Research Institute (ILRI)
Swedish University of Agricultural Sciences, Department of Clinical Sciences
Grace, Delia
University of Greenwich
Ty, Chhay
Livestock Development for Community Livelihood Organization
Koam, Sok
General Directorate of Animal Health and Production (GDAHP)
Sina, Vor
Livestock Development for Community Livelihood Organization
Sokchea, Huy
Livestock Development for Community Livelihood Organization
Pov, Son
Livestock Development for Community Livelihood Organization
Heng, Theng
General Directorate of Animal Health and Production (GDAHP)
Phirum, Or
General Directorate of Animal Health and Production (GDAHP)
Dang-Xuan, Sinh
International Livestock Research Institute (ILRI)
UKÄ Subject classification
Pathobiology
Publication Identifiers
DOI: https://doi.org/10.1371/journal.pone.0270425
URI (permanent link to this page)
https://res.slu.se/id/publ/120639