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

Cardinale E, Perrier Gros-Claude JD, Tall F, Guèye EF, Salvat G

Programme Productions Animales, CIRAD-EMVT, TA 30/A Campus International de Baillarguet, 34398 Montpellier Cedex 5, France. eric.cardinale@cirad.fr

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 brancaster. 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).

Published 8 August 2005 in Int J Food Microbiol, 103(2): 157-65.
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