Safe Food, Fair Food for Cambodia - Prevalence of Salmonella and Staphylococcus aureus in meat in Cambodian markets

Chea Rortana, Delia Grace, Hung Nguyen, Sothyra Tum, Sinh Dang-Xuan, Sok Koam, Theng Heng, Seng Sarim and Johanna Lindahl
Safe Food, Fair Food for Cambodia - Prevalence of Salmonella and Staphylococcus aureus in meat in Cambodian markets

Description

Introduction

• Foodborne diseases are important in low and middle-income countries, because of their high health burden and huge economic cost.

• Fresh meat is often contaminated with microorganisms.

• Here we assess the prevalence of Salmonella and Staphylococcus aureus in animal-source foods (chicken and pork) sold at Cambodian traditional markets

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