Study of Salmonella, Campylobacter, and Escherichia coli Contamination in Raw Food Available in Factories, Schools, and Hospital Canteens in Hanoi, Vietnam

Authors


Address for correspondence: Ha Thi Anh Dao, M.Sc., Ph.D., Head of Food Science and Food Safety Department, The National Institute of Nutrition, Ministry of Health, 48B Tang Bat Ho Street, Hanoi, Vietnam. Voice: 84-4-8211413; fax: 84-4-9717885.
 e-mail: Dao.atvstp@nutrition.org.vn

Abstract

Abstract: 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 Salmonella (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.

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