Risk Analysis

A Risk Assessment of Campylobacteriosis and Salmonellosis Linked to Chicken Meals Prepared in Households in Dakar, Senegal

Journal Article

  • Author(s): Régis Pouillot, Benoit Garin, Noro Ravaonindrina, Kane Diop, Mahery Ratsitorahina, Domoina Ramanantsoa, Jocelyne Rocourt
  • Article first published online: 10 Apr 2012
  • DOI: 10.1111/j.1539-6924.2012.01796.x
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We used a quantitative microbiological risk assessment model to describe the risk of Campylobacter and Salmonella infection linked to chicken meals prepared in households in Dakar, Senegal. The model uses data collected specifically for this study, such as the prevalence and level of bacteria on the neck skin of chickens bought in Dakar markets, time‐temperature profiles recorded from purchase to consumption, an observational survey of meal preparation in private kitchens, and detection and enumeration of pathogens on kitchenware and cooks’ hands. Thorough heating kills all bacteria present on chicken during cooking, but cross‐contamination of cooked chicken or ready‐to‐eat food prepared for the meal via kitchenware and cooks’ hands leads to a high expected frequency of pathogen ingestion. Additionally, significant growth of Salmonella is predicted during food storage at ambient temperature before and after meal preparation. These high exposures lead to a high estimated risk of campylobacteriosis and/or salmonellosis in Dakar households. The public health consequences could be amplified by the high level of antimicrobial resistance of Salmonella and Campylobacter observed in this setting. A significant decrease in the number of ingested bacteria and in the risk could be achieved through a reduction of the prevalence of chicken contamination at slaughter, and by the use of simple hygienic measures in the kitchen. There is an urgent need to reinforce the hygiene education of food handlers in Senegal.

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