Simulating Cross-Contamination of Cooked Pork with Salmonella enterica from Raw Pork through Home Kitchen Preparation in Vietnam

被引:20
|
作者
Sinh Dang-Xuan [1 ,2 ,3 ]
Hung Nguyen-Viet [1 ,3 ,4 ,5 ]
Phuc Pham-Duc [1 ]
Grace, Delia [6 ]
Unger, Fred [3 ]
Nam Nguyen-Hai [1 ]
Thanh Nguyen-Tien [7 ]
Makita, Kohei [2 ]
机构
[1] Hanoi Univ Publ Hlth, Ctr Publ Hlth & Ecosyst Res, Duc Thang Ward, 1A Duc Thang Rd, Hanoi 100000, Vietnam
[2] Rakuno Gakuen Univ, Sch Vet Med, Vet Epidemiol Unit, 582 Bunkyodai Midorimachi, Ebetsu, Hokkaido 0698501, Japan
[3] Int Livestock Res Inst, 298 Kim Ma St, Hanoi 100000, Vietnam
[4] Swiss Trop & Publ Hlth Inst Swiss TPH, Dept Epidemiol & Publ Hlth, 57 Socinstr, CH-4002 Basel, Switzerland
[5] Univ Basel, Socinstr 57, CH-4002 Basel, Switzerland
[6] Int Livestock Res Inst, 30709 Naivasha St, Nairobi 00100, Kenya
[7] Natl Inst Vet Res, 86 Truong Chinh, Hanoi 100000, Vietnam
基金
日本学术振兴会;
关键词
cross-contamination; pork; Salmonella enterica; simulation; Vietnam; RISK-ASSESSMENT; FOOD SAFETY; CHICKEN; MEAT; RECONTAMINATION; EPIDEMIOLOGY; ATTRIBUTION; CONSUMPTION; INFECTIONS; PREVALENCE;
D O I
10.3390/ijerph15102324
中图分类号
X [环境科学、安全科学];
学科分类号
08 ; 0830 ;
摘要
Pork is the most commonly consumed meat in Vietnam, and Salmonella enterica is a common contaminant. This study aimed to assess potential S. enterica cross-contamination between raw and cooked pork in Vietnamese households. Different scenarios for cross-contamination were constructed based on a household survey of pork handling practices (416 households). Overall, 71% of people used the same knife and cutting board for both raw and cooked pork; however, all washed their hands and utensils between handling raw and cooked pork. The different scenarios were experimentally tested. First, S. enterica was inoculated on raw pork and surfaces (hands, knives and cutting boards); next, water used for washing and pork were sampled to identify the presence and concentration of S. enterica during different scenarios of food preparation. Bootstrapping techniques were applied to simulate transfer rates of S. enterica cross-contamination. No cross-contamination to cooked pork was observed in the scenario of using the same hands with new cutting boards and knives. The probability of re-contamination in the scenarios involving re-using the cutting board after washing was significantly higher compared to the scenarios which used a new cutting board. Stochastic simulation found a high risk of cross-contamination from raw to cooked pork when the same hands, knives and cutting boards were used for handling raw and cooked pork (78%); when the same cutting board but a different knife was used, cross-contamination was still high (67%). Cross-contamination between was not seen when different cutting boards and knives were used for cutting raw and cooked pork. This study provided an insight into cross-contamination of S. enterica, given common food handling practices in Vietnamese households and can be used for risk assessment of pork consumption.
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页数:15
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