Prevalence of Salmonella on Chicken Carcasses from Retail Markets in Vietnam

• Published in: Journal of food protection 2012-10, Vol.75 (10), p.1851-1854
• Main Authors: TA, Yen T, THANH NGUYEN, Trung, BICH TO, Phuong, XUAN PHAM, D. A, HONG LE, Hao Thi, ALALI, Walid Q, WALLS, Isabel, LO FO WONG, Danilo M. A, DOYLE, Michael P
• Format: Article
• Language: English
• Subjects: Animals; Biological and medical sciences; Chickens; Chickens - microbiology; Cities; Commerce - standards; Consumer Product Safety; Food contamination & poisoning; Food Contamination - analysis; Food industries; Food microbiology; Food safety; Fundamental and applied biological sciences. Psychology; Humans; Laboratories; Meat and meat product industries; Poultry; Prevalence; Provinces; Retail stores; Salmonella; Salmonella - isolation & purification; Salmonella Food Poisoning - prevention & control; Supermarkets; Vietnam - epidemiology
• ISSN: 0362-028X; 1944-9097
• DOI: 10.4315/0362-028X.JFP-12-130

This study was conducted to estimate the prevalence of Salmonella on chicken carcasses collected from six regions in Vietnam. A total of 1,000 whole, dressed chicken carcasses were collected from five cities and seven provinces across the six regions in Vietnam. Of these, 900 samples were collected from wet markets and 100 from supermarkets. All samples were analyzed for the presence of Salmonella according to a method recommended by the U. S. Department of Agriculture, Food Safety and Inspection Service. The overall Salmonella prevalence was 45.9%. There was no significant difference (P > 0.05) in Salmonella prevalence by (i) location (Ha Noi city, 51.1%; Hai Phong city, 45.6%; Da Nang and Can Tho cities, 45.5%; Bac Ninh province and Ho Chi Minh city, 44.7%; Dong Nai province, 44.6%; Ha Tinh province, 44.4%; Phu Tho province, 43.8%; Lao Cai province, 43.5%; Kien Giang province, 41.9%; and Lam Dong province, 40.9%), (ii) market type (wet market, 46.2%; supermarket samples, 43.0%), and (iii) storage temperature at retail (ambient storage, 46.4%; chilled storage, 45.1%). Hence, Salmonella presence on poultry meat in Vietnam was not associated with a specific city or province, market type, or storage temperature at retail. Strategies to reduce Salmonella levels on raw poultry in Vietnam should be undertaken to improve the safety of poultry products and reduce the incidence of human salmonellosis from poultry consumption.