Quantitative risk assessment of salmonellosis in Cambodian consumers through chicken and pork salad consumption

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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.affiliationLivestock Development for Community Livelihood, Cambodiaen
cg.contributor.affiliationUniversity of Greenwichen
cg.contributor.affiliationFood and Agriculture Organization of the United Nationsen
cg.contributor.affiliationInternational Centre for Antimicrobial Resistance Solutionsen
cg.contributor.crpAgriculture for Nutrition and Health
cg.contributor.donorUnited States Agency for International Developmenten
cg.contributor.donorCGIAR Trust Funden
cg.contributor.initiativeOne Health
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.identifierSinh Dang-Xuan: 0000-0002-0522-7808en
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.howPublishedFormally Publisheden
cg.identifier.doihttps://doi.org/10.3389/fsufs.2022.1059235en
cg.isijournalISI Journalen
cg.issn2571-581Xen
cg.journalFrontiers in Sustainable Food Systemsen
cg.reviewStatusPeer Reviewen
cg.subject.actionAreaResilient Agrifood Systems
cg.subject.ilriANIMAL PRODUCTSen
cg.subject.ilriFOOD SAFETYen
cg.subject.ilriMEATen
cg.subject.ilriPOULTRYen
cg.subject.impactAreaNutrition, health and food security
cg.subject.sdgSDG 2 - Zero hungeren
cg.volume6en
dc.contributor.authorChea, Rortanaen
dc.contributor.authorSinh Dang-Xuanen
dc.contributor.authorHung Nguyen-Vieten
dc.contributor.authorUnger, Freden
dc.contributor.authorLindahl, Johanna F.en
dc.contributor.authorTum, S.en
dc.contributor.authorTy, C.en
dc.contributor.authorGrace, Deliaen
dc.contributor.authorOsbjer, K.en
dc.contributor.authorBoqvist, Sofiaen
dc.date.accessioned2022-12-23T10:03:23Zen
dc.date.available2022-12-23T10:03:23Zen
dc.identifier.urihttps://hdl.handle.net/10568/126280
dc.titleQuantitative risk assessment of salmonellosis in Cambodian consumers through chicken and pork salad consumptionen
dcterms.abstractSalmonella is a globally important foodborne bacterial pathogen that poses a high risk to human health. This study aimed to estimate the risk to Cambodian consumers from acquiring salmonellosis after consuming chicken and pork salad, using a quantitative microbial risk assessment (QMRA). Chicken and pork salads are typical Cambodian dishes containing raw vegetables and boiled chicken meat or pork. As previously described, chicken meat and pork samples (n = 204 of each) were collected from traditional markets in 25 Cambodian provinces to generate data on Salmonella contamination. Salad preparation and consumption practices were surveyed in 93 Cambodian households and this information was used to design an experiment to assess Salmonella cross-contamination from raw meat to ready-to-eat salad. In the part of the study reported here, data on consumption, Salmonella in salad, dose-response, and predicted salmonellosis were modeled using Monte Carlo simulations at 10,000 iterations. The prevalence of Salmonella in chicken meat and pork were set to 42.6 and 45.1%, respectively, with average most probable number (MPN) per gram of Salmonella in chicken meat was 10.6 and in pork 11.1 MPN/g, based on an earlier study. Half of the interviewed households cooked meat for the salad directly after purchase. The QMRA model showed that the modeled annual risk of salmonellosis from consuming chicken salad, pork salad and both chicken and pork salad were 11.1% probability of illness per person per year (90% CI 0.0–35.1), 4.0% (90% CI 0.0–21.3), and 14.5% (90% CI 0.0–33.5), respectively. The factors most influencing the estimate were cross-contamination while preparing the salad, followed by the prevalence of Salmonella in chicken meat and pork at the market. The wide confidence interval for the incidence was mainly due to the variability in reducing bacteria concentration by cooking and salad consumption. The predicted risk of salmonellosis due to chicken and pork salad consumption is high, and the study provides evidence supporting control measures of improving the safety of retailed chicken and pork obtained from markets to households and improving food preparation methods in the household.en
dcterms.accessRightsOpen Access
dcterms.audienceAcademicsen
dcterms.audienceScientistsen
dcterms.available2022-12-22en
dcterms.bibliographicCitationChea, R., Sinh Dang-Xuan, Hung Nguyen-Viet, Unger, F., Lindahl, J.F., Tum, S., Ty, C., Grace, D., Osbjer, K. and Boqvist, S. 2022. Quantitative risk assessment of salmonellosis in Cambodian consumers through chicken and pork salad consumption. Frontiers in Sustainable Food Systems 6: 1059235.en
dcterms.extent1059235en
dcterms.issued2022-12-22en
dcterms.languageen
dcterms.licenseCC-BY-4.0
dcterms.publisherFrontiers Mediaen
dcterms.subjectfood safetyen
dcterms.subjectanimal productsen
dcterms.subjectchicken meaten
dcterms.subjectvegetablesen
dcterms.typeJournal Article

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