Study of Salmonella, Campylobacter, and Escherichia coli Contamination in Raw Food Available in Factories, Schools, and Hospital Canteens in Hanoi, Vietnam
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Media type:
E-Article
Title:
Study of Salmonella, Campylobacter, and Escherichia coli Contamination in Raw Food Available in Factories, Schools, and Hospital Canteens in Hanoi, Vietnam
Contributor:
DAO, HA THI ANH;
YEN, PHAM THANH
imprint:
Wiley, 2006
Published in:Annals of the New York Academy of Sciences
Language:
English
DOI:
10.1196/annals.1373.033
ISSN:
0077-8923;
1749-6632
Origination:
Footnote:
Description:
<jats:p><jats:bold><jats:sc>Abstract: </jats:sc></jats:bold> <jats:bold>This study on the contamination rates of raw foods available in factory, school, and hospital canteens in Hanoi, Vietnam, with the bacteria of <jats:italic>Salmonella, Campylobacter,</jats:italic> and <jats:italic>Escherichia coli (E. coli)</jats:italic> 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 <jats:italic>Salmonella</jats:italic> and in the absence of proper kitchen hygiene and may contaminate processed foods. Raw poultry samples were highly contaminated with <jats:italic>E. coli</jats:italic> (45%), <jats:italic>Campylobacter jejuni (C. jejuni)</jats:italic> (28.3%), and S<jats:italic>almonella</jats:italic> (8.3%) and classified as high‐risk food. <jats:italic>E. coli</jats:italic> 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.</jats:bold> </jats:p>