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Risk factors for contamination of ready-to-eat street-vended poultry dishes in Dakar, Senegal

Cardinale E., Perrier Gros-Claude J.D., Tall F., Guèye E.H.F., Salvat G.. 2005. International Journal of Food Microbiology, 103 : p. 157-165.

Our objective was to investigate the Salmonella and Campylobacter contamination of traditional ready-to-eat street-vended poultry dishes and to assess the association of some restaurant characteristics and cooking practices with the contamination of these meals. One hundred and forty-eight street-restaurants were studied from January 2003 to April 2004 in Dakar. A questionnaire was submitted to the managers, and samples of ready-to-eat poultry dishes were taken. Salmonella spp. was isolated in 20.1% of the 148 street-restaurants studied and in 10.1% samples of poultry dishes. The most prevalent serovars isolated were Salmonella hadar, Salmonella enteritidis and Salmonella bran caster. Campylobacter jejuni was detected in only 3 restaurants and 3 poultry dishes. Not peeling and not cleaning vegetables and other ingredients during meal preparation (OR=3.58), dirty clothing for restaurant employees (OR=4.65), reheating previously cooked foods (OR=5.2), and no kitchen and utensils disinfection (OR=3.47) were associated with an increasing risk of Salmonella contamination. Adequate cooking procedures decreased the risk of Salmonella contamination (OR=0.15). (Résumé d'auteur)

Mots-clés : risque; restaurant; poulet; campylobacter; salmonella; sénégal; préparation des aliments

Thématique : Sciences et hygiène vétérinaires : considérations générales

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