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Prevalence of Salmonella spp. in meat, seafood, and leafy green vegetables from local markets and vegetable farms in Phnom Penh, Cambodia.
Huoy, Laingshun; Vuth, Sireyvathanak; Hoeng, Sophanith; Chheang, Chilean; Yi, Phalla; San, Chenda; Chhim, Panha; Thorn, Sopacphear; Ouch, Bunsopheana; Put, Dengrachda; Aong, Lyna; Phan, Kongkea; Nasirzadeh, Leila; Tieng, Siteng; Bongcam-Rudloff, Erik; Sternberg-Lewerin, Susanna; Boqvist, Sofia.
Afiliación
  • Huoy L; Department of Bioengineering, Faculty of Engineering, Royal University of Phnom Penh, Phnom Penh, Cambodia; Department of Animal Biosciences, Bioinformatics Section, Swedish University of Agricultural Sciences, 75007, Uppsala, Sweden; Department of Food Chemistry, Faculty of Science and Technology,
  • Vuth S; Department of Bioengineering, Faculty of Engineering, Royal University of Phnom Penh, Phnom Penh, Cambodia.
  • Hoeng S; Department of Food Chemistry, Faculty of Science and Technology, International University, Phnom Penh, Cambodia.
  • Chheang C; Department of Bioengineering, Faculty of Engineering, Royal University of Phnom Penh, Phnom Penh, Cambodia.
  • Yi P; Department of Bioengineering, Faculty of Engineering, Royal University of Phnom Penh, Phnom Penh, Cambodia.
  • San C; Department of Bioengineering, Faculty of Engineering, Royal University of Phnom Penh, Phnom Penh, Cambodia.
  • Chhim P; Department of Food Chemistry, Faculty of Science and Technology, International University, Phnom Penh, Cambodia.
  • Thorn S; Department of Food Chemistry, Faculty of Science and Technology, International University, Phnom Penh, Cambodia.
  • Ouch B; Department of Food Chemistry, Faculty of Science and Technology, International University, Phnom Penh, Cambodia.
  • Put D; Department of Food Chemistry, Faculty of Science and Technology, International University, Phnom Penh, Cambodia.
  • Aong L; Department of Bioengineering, Faculty of Engineering, Royal University of Phnom Penh, Phnom Penh, Cambodia.
  • Phan K; Department of Food Chemistry, Faculty of Science and Technology, International University, Phnom Penh, Cambodia.
  • Nasirzadeh L; Department of Animal Biosciences, Bioinformatics Section, Swedish University of Agricultural Sciences, 75007, Uppsala, Sweden.
  • Tieng S; Department of Bioengineering, Faculty of Engineering, Royal University of Phnom Penh, Phnom Penh, Cambodia.
  • Bongcam-Rudloff E; Department of Animal Biosciences, Bioinformatics Section, Swedish University of Agricultural Sciences, 75007, Uppsala, Sweden.
  • Sternberg-Lewerin S; Department of Animal Biosciences, Bioinformatics Section, Swedish University of Agricultural Sciences, 75007, Uppsala, Sweden.
  • Boqvist S; Department of Animal Biosciences, Bioinformatics Section, Swedish University of Agricultural Sciences, 75007, Uppsala, Sweden.
Food Microbiol ; 124: 104614, 2024 Dec.
Article en En | MEDLINE | ID: mdl-39244366
ABSTRACT
Salmonella is a major bacterial concern for public health globally. Although there are limited documentation on the prevalence of Salmonella species in Cambodia's food chain, some reports indicate that salmonellosis is a severe gastrointestinal infection in its population and especially in children. To investigate the presence of Salmonella spp., 285 food samples (75 meat, 50 seafood, and 160 leafy green vegetable samples) were randomly collected from various local markets in Phnom Penh capital and nearby farms in Cambodia. Concurrently, field observations were conducted to collect data on food hygiene and practices among the relevant actors. All food samples were analyzed using bacterial culture and plate counts, and the findings were confirmed serially with biochemical, serological, and PCR tests. The observational data on food hygiene and practices from farm to market revealed that the spread of Salmonella in the food-value chain from farm to market could pose health risks to consumers. The overall prevalence of Salmonella spp. was 48.4% (138/285), while the prevalence in meat, seafood, and vegetables was 71% (53/75), 64% (32/50), and 33% (53/160), respectively. Mean Salmonella plate count ranged from 1.2 to 7.40 log10 CFU/g, and there was no significant difference in bacterial counts between meat, seafood, and vegetable samples (p > 0.05). The most common serogroups among the isolated Salmonella spp. were B and C. These results suggest that a large proportion of meat, seafood, and vegetable products sold at local markets in Phnom Penh are contaminated with Salmonella spp. This is likely linked to inadequate hygiene and sanitation practices, including handling, storage, and preservation conditions. Observations on farms suggested that the prevalence of Salmonella in vegetables sold at the market could be linked to contamination relating to agricultural practices. Thus, controlling the spread of foodborne salmonellosis through the food-value chain from farms and retailers to consumers is warranted to enhance food safety in Cambodia.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Salmonella / Verduras / Contaminación de Alimentos / Alimentos Marinos / Granjas / Carne Límite: Animals / Humans País/Región como asunto: Asia Idioma: En Revista: Food Microbiol Asunto de la revista: CIENCIAS DA NUTRICAO / MICROBIOLOGIA Año: 2024 Tipo del documento: Article Pais de publicación: Reino Unido
Texto completo
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Salmonella / Verduras / Contaminación de Alimentos / Alimentos Marinos / Granjas / Carne Límite: Animals / Humans País/Región como asunto: Asia Idioma: En Revista: Food Microbiol Asunto de la revista: CIENCIAS DA NUTRICAO / MICROBIOLOGIA Año: 2024 Tipo del documento: Article Pais de publicación: Reino Unido