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Prevalence of Salmonella spp. and Staphylococcus aureus in Chicken Meat and Pork from Cambodian Markets

Chea, Rortana and Nguyen-Viet, Hung and Tum, Sothyra and Unger, Fred and Boqvist, Sofia and Dang-Xuan, Sinh and Koam, Sok and Grace, Delia and Osbjer, Kristina and Heng, Theng and Sarim, Seng and Phirum, Or and Sophia, Roeurn and Lindahl, Johanna (2021). Prevalence of Salmonella spp. and Staphylococcus aureus in Chicken Meat and Pork from Cambodian Markets. Pathogens. 10 , 556
[Research article]

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Abstract

Salmonella spp. and Staphylococcus aureus are two of the most common foodborne bacteria in animal-source foods (ASF) that cause illness worldwide. This study aimed to determine the prevalence of Salmonella spp. and S. aureus in chicken meat and pork in markets in Cambodia. Sampling was done in 52 traditional markets and 6 supermarkets in 25 provinces of Cambodia between October 2018 and August 2019. In total, 532 samples were obtained: chicken meat and pork (n = 408, 204 of each), chicken and pork cutting board swabs (n = 124, 62 of each). All samples were analyzed for the presence of Salmonella spp. and S. aureus; colony-forming units per gram (CFU/g) of coagulase-positive Staphylococci (CPS) were counted, and a subset of samples was also analyzed for the most probable number (MPN, n = 136) of Salmonella. The overall prevalence of Salmonella spp. and S. aureus were 42.1% (224/532) and 29.1% (155/532), respectively, with 14.7% (78/532) of samples containing both bacteria. The prevalence of Salmonella spp. in chicken meat was 42.6%, on chicken cutting board it was 41.9%, on pork it was 45.1%, and the pork cutting board 30.6%. Chicken meat had a significantly (p-value < 0.05) higher prevalence of S. aureus, 38.2%, compared to the chicken cutting board, 17.7%, pork 28.9%, and pork cutting board 11.3%. Mean MPN-Salmonella was 10.6 MPN/g in chicken and 11.1 MPN/g in pork samples. Average Log CFU/g of CPS in chicken and pork samples were 2.6 and 2.5, respectively. The results indicate that chicken meat and pork in Cambodia were highly contaminated with Salmonella spp. and S. aureus, posing risks to consumers' health. Urgent interventions are necessary to improve hygiene for safer meat in Cambodian markets.

Authors/Creators:Chea, Rortana and Nguyen-Viet, Hung and Tum, Sothyra and Unger, Fred and Boqvist, Sofia and Dang-Xuan, Sinh and Koam, Sok and Grace, Delia and Osbjer, Kristina and Heng, Theng and Sarim, Seng and Phirum, Or and Sophia, Roeurn and Lindahl, Johanna
Title:Prevalence of Salmonella spp. and Staphylococcus aureus in Chicken Meat and Pork from Cambodian Markets
Series Name/Journal:Pathogens
Year of publishing :2021
Volume:10
Article number:556
Number of Pages:17
Publisher:MDPI
Language:English
Publication Type:Research article
Article category:Scientific peer reviewed
Version:Published version
Copyright:Creative Commons: Attribution 4.0
Full Text Status:Public
Subjects:(A) Swedish standard research categories 2011 > 1 Natural sciences > 106 Biological Sciences (Medical to be 3 and Agricultural to be 4) > Microbiology (Microbiology in the medical area to be 30109)
Keywords:animal-source food, Cambodian traditional market, food safety, livestock product, Salmonella species, S. aureus, wet market
URN:NBN:urn:nbn:se:slu:epsilon-p-112132
Permanent URL:
http://urn.kb.se/resolve?urn=urn:nbn:se:slu:epsilon-p-112132
Additional ID:
Type of IDID
DOI10.3390/pathogens10050556
Web of Science (WoS)000654443900001
ID Code:24795
Faculty:VH - Faculty of Veterinary Medicine and Animal Science
Department:(VH) > Department of Biomedical Science and Veterinary Public Health
(VH) > Dept. of Clinical Sciences
Deposited By: SLUpub Connector
Deposited On:05 Jul 2021 07:25
Metadata Last Modified:05 Jul 2021 07:31

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