Laingshun Huoy , Sireyvathanak Vuth , Sophanith Hoeng , Chilean Chheang , Phalla Yi , Chenda San , Panha Chhim , Sopacphear Thorn , Bunsopheana Ouch , Dengrachda Put , Lyna Aong , Kongkea Phan , Leila Nasirzadeh , Siteng Tieng , Erik Bongcam-Rudloff , Susanna Sternberg-Lewerin , Sofia Boqvist
{"title":"柬埔寨金边当地市场和蔬菜农场的肉类、海鲜和绿叶蔬菜中沙门氏菌属的流行情况","authors":"Laingshun Huoy , Sireyvathanak Vuth , Sophanith Hoeng , Chilean Chheang , Phalla Yi , Chenda San , Panha Chhim , Sopacphear Thorn , Bunsopheana Ouch , Dengrachda Put , Lyna Aong , Kongkea Phan , Leila Nasirzadeh , Siteng Tieng , Erik Bongcam-Rudloff , Susanna Sternberg-Lewerin , Sofia Boqvist","doi":"10.1016/j.fm.2024.104614","DOIUrl":null,"url":null,"abstract":"<div><p><em>Salmonella</em> is a major bacterial concern for public health globally. Although there are limited documentation on the prevalence of <em>Salmonella</em> 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 <em>Salmonella</em> 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 <em>Salmonella</em> in the food-value chain from farm to market could pose health risks to consumers. The overall prevalence of <em>Salmonella</em> 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 <em>Salmonella</em> 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 <em>Salmonella</em> 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 <em>Salmonella</em> 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 <em>Salmonella</em> 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.</p></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"124 ","pages":"Article 104614"},"PeriodicalIF":4.5000,"publicationDate":"2024-07-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0740002024001527/pdfft?md5=49e64832fd200378eff9a679c66250d5&pid=1-s2.0-S0740002024001527-main.pdf","citationCount":"0","resultStr":"{\"title\":\"Prevalence of Salmonella spp. in meat, seafood, and leafy green vegetables from local markets and vegetable farms in Phnom Penh, Cambodia\",\"authors\":\"Laingshun Huoy , Sireyvathanak Vuth , Sophanith Hoeng , Chilean Chheang , Phalla Yi , Chenda San , Panha Chhim , Sopacphear Thorn , Bunsopheana Ouch , Dengrachda Put , Lyna Aong , Kongkea Phan , Leila Nasirzadeh , Siteng Tieng , Erik Bongcam-Rudloff , Susanna Sternberg-Lewerin , Sofia Boqvist\",\"doi\":\"10.1016/j.fm.2024.104614\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p><em>Salmonella</em> is a major bacterial concern for public health globally. Although there are limited documentation on the prevalence of <em>Salmonella</em> 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 <em>Salmonella</em> 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 <em>Salmonella</em> in the food-value chain from farm to market could pose health risks to consumers. The overall prevalence of <em>Salmonella</em> 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 <em>Salmonella</em> 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 <em>Salmonella</em> 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 <em>Salmonella</em> 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 <em>Salmonella</em> in vegetables sold at the market could be linked to contamination relating to agricultural practices. 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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
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.
期刊介绍:
Food Microbiology publishes original research articles, short communications, review papers, letters, news items and book reviews dealing with all aspects of the microbiology of foods. The editors aim to publish manuscripts of the highest quality which are both relevant and applicable to the broad field covered by the journal. Studies must be novel, have a clear connection to food microbiology, and be of general interest to the international community of food microbiologists. The editors make every effort to ensure rapid and fair reviews, resulting in timely publication of accepted manuscripts.