TY - JOUR T1 - Risk factors for contamination of ready-to-eat street-vended poultry dishes in Dakar, Senegal. AU - Cardinale,E, AU - Perrier Gros-Claude,J D, AU - Tall,F, AU - Guèye,E F, AU - Salvat,G, PY - 2004/05/28/received PY - 2004/08/13/revised PY - 2004/12/30/accepted PY - 2005/8/9/pubmed PY - 2005/9/30/medline PY - 2005/8/9/entrez SP - 157 EP - 65 JF - International journal of food microbiology JO - Int J Food Microbiol VL - 103 IS - 2 N2 - 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). SN - 0168-1605 UR - https://www.unboundmedicine.com/medline/citation/16083818/Risk_factors_for_contamination_of_ready_to_eat_street_vended_poultry_dishes_in_Dakar_Senegal_ DB - PRIME DP - Unbound Medicine ER -