Experimental cross-contamination of chicken salad with Salmonella enterica serovars Typhimurium and London during food preparation in Cambodian households

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cg.authorship.typesCGIAR and developing country instituteen
cg.authorship.typesCGIAR and advanced research instituteen
cg.contributor.affiliationNational Animal Health and Production Research Institute, Cambodiaen
cg.contributor.affiliationInternational Livestock Research Instituteen
cg.contributor.affiliationSwedish University of Agricultural Sciencesen
cg.contributor.affiliationUppsala Universityen
cg.contributor.affiliationUniversity of Greenwichen
cg.contributor.affiliationLivestock Development for Community Livelihood, Cambodiaen
cg.contributor.affiliationHanoi University of Public Healthen
cg.contributor.crpAgriculture for Nutrition and Health
cg.contributor.donorUnited States Agency for International Developmenten
cg.coverage.countryCambodia
cg.coverage.iso3166-alpha2KH
cg.coverage.regionAsia
cg.coverage.regionSouth-eastern Asia
cg.creator.identifierRortana Chea: 0000-0002-3063-6398en
cg.creator.identifierHung Nguyen-Viet: 0000-0003-1549-2733en
cg.creator.identifierJohanna Lindahl: 0000-0002-1175-0398en
cg.creator.identifierDelia Grace: 0000-0002-0195-9489en
cg.creator.identifierSinh Dang-Xuan: 0000-0002-0522-7808en
cg.howPublishedFormally Publisheden
cg.identifier.doihttps://doi.org/10.1371/journal.pone.0270425en
cg.isijournalISI Journalen
cg.issn1932-6203en
cg.issue8en
cg.journalPLOS ONEen
cg.reviewStatusPeer Reviewen
cg.subject.ilriANIMAL PRODUCTSen
cg.subject.ilriFOOD SAFETYen
cg.subject.impactAreaNutrition, health and food security
cg.subject.sdgSDG 2 - Zero hungeren
cg.volume17en
dc.contributor.authorChea, Rortanaen
dc.contributor.authorHung Nguyen-Vieten
dc.contributor.authorTum, S.en
dc.contributor.authorUnger, Freden
dc.contributor.authorLindahl, Johanna F.en
dc.contributor.authorGrace, Deliaen
dc.contributor.authorTy, C.en
dc.contributor.authorKoam, S.en
dc.contributor.authorSina, V.en
dc.contributor.authorSokchea, H.en
dc.contributor.authorPov, S.en
dc.contributor.authorHeng, T.en
dc.contributor.authorPhirum, O.en
dc.contributor.authorSinh Dang-Xuanen
dc.date.accessioned2022-08-04T14:17:40Zen
dc.date.available2022-08-04T14:17:40Zen
dc.identifier.urihttps://hdl.handle.net/10568/120454
dc.titleExperimental cross-contamination of chicken salad with Salmonella enterica serovars Typhimurium and London during food preparation in Cambodian householdsen
dcterms.abstractNon-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.en
dcterms.accessRightsOpen Access
dcterms.audienceAcademicsen
dcterms.audienceScientistsen
dcterms.available2022-08-01en
dcterms.bibliographicCitationChea, R., Hung Nguyen-Viet, Tum, S., Unger, F., Lindahl, J., Grace, D., Ty, C., Koam, S., Sina, V., Sokchea, H., Pov, S., Heng, T., Phirum, O. and Sinh Dang-Xuan. 2022. Experimental cross-contamination of chicken salad with Salmonella enterica serovars Typhimurium and London during food preparation in Cambodian households. PLOS ONE 17(8): e0270425.en
dcterms.extente0270425en
dcterms.issued2022-08-01en
dcterms.languageen
dcterms.licenseCC-BY-4.0
dcterms.publisherPublic Library of Scienceen
dcterms.subjectfood safetyen
dcterms.subjectanimal productsen
dcterms.typeJournal Article

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