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Study of Salmonella , Campylobacter, and Escherichia coli Contamination in Raw Food Available in Factories, Schools, and Hospital Canteens in Hanoi, Vietnam
Author(s) -
DAO HA THI ANH,
YEN PHAM THANH
Publication year - 2006
Publication title -
annals of the new york academy of sciences
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.712
H-Index - 248
eISSN - 1749-6632
pISSN - 0077-8923
DOI - 10.1196/annals.1373.033
Subject(s) - salmonella , campylobacter , contamination , raw meat , campylobacter jejuni , food science , hygiene , food contaminant , food safety , fish <actinopterygii> , biology , bacteria , medicine , ecology , genetics , pathology , fishery
This study on the contamination rates of raw foods available in factory, school, and hospital canteens in Hanoi, Vietnam, with the bacteria of Salmonella, Campylobacter, and Escherichia coli (E. coli) was carried out between 2003 and 2004. A total of 177 raw food samples of vegetables, meat (beef and pork), fish, and poultry were examined to provide baseline data for evaluation of microbiological risks in general, and identification of potential vehicles for pathogenic cross‐contamination in canteens. The study confirmed that unprocessed fish and poultry are likely to be contaminated with Salmonella and in the absence of proper kitchen hygiene and may contaminate processed foods. Raw poultry samples were highly contaminated with E. coli (45%), Campylobacter jejuni (C. jejuni) (28.3%), and S almonella (8.3%) and classified as high‐risk food. E. coli was also detected in raw meat, fish, and vegetables with the rate of 21.3%, 6.6%, and 18.5%, respectively. This article confirmed the importance of hygienic working practices when preparing food.