Table 2.
The prevalence of Salmonella spp. and Staphylococcus aureus in chicken, pork, pork cutting boards and chicken cutting boards from traditional markets, supermarkets, in Cambodia and variation within one year.
| Market Types | Total Positive Sample | Chicken (No. of Positive (%)) | Chicken Cutting Board (No. of Positive (%)) | Pork (No. of Positive (%)) | Pork Cutting Board (No. of Positive (%)) | p-Value 4 |
|---|---|---|---|---|---|---|
| Traditional Market | ||||||
| Dry season 1 (n = 416) | n = 156 | n = 52 | n = 156 | n = 52 | ||
| Salmonella spp. & S. aureus | 68 | 32 (20.5) | 5 (9.6) | 30 (19.2) | 1 (1.9) | 0.006 |
| Salmonella spp. | 169 | 63 (40.4) | 22 (42.3) | 70 (44.9) | 14 (26.9) | 0.150 |
| S. aureus | 144 | 72 (46.2) | 11(21.2) | 54 (34.6) | 7 (13.5) | <0.001 |
| Wet season 2 (n = 80) | n = 30 | n = 10 | n = 30 | n = 10 | ||
| Salmonella spp. & S. aureus | 9 | 6 (20.0) | 0 | 3 (10.0) | 0 | - |
| Salmonella spp. | 45 | 21 (70.0) | 4 (40.0) | 15 (50.0) | 5 (50.0) | - |
| S. aureus | 10 | 6 (20.0) | 0 | 4 (13.3) | 0 | - |
| Supermarkets 3 (n = 36) | n = 18 | - | n = 18 | |||
| Salmonella spp. & S. aureus | 1 | 0 | - | 1 (5.6) | - | - |
| Salmonella spp. | 10 | 3 (16.7) | - | 7 (38.9) | - | - |
| S. aureus | 1 | 0 | - | 1 (5.6) | - | - |
| Overall (n = 532) | n = 204 | n = 62 | n = 204 | n = 62 | ||
| Salmonella spp. & S. aureus | 78 | 38 (18.6) | 5 (8.1) | 34 (16.7) | 1 (1.6) | 0.166 |
| Salmonella spp. | 224 | 87 (42.6) | 26 (41.9) | 92 (45.1) | 19 (30.6) | 0.249 |
| S. aureus | 155/532 | 78 (38.2) | 11 (17.7) | 59 (28.9) | 7 (11.3) | <0.001 |
1 The samples were from 2 markets in each of 23 provinces and 3 markets in Phnom Penh and Siem Reap. 2 The 80 repeated samples in the wet season were only from 4 provinces/municipalities, including Phnom Penh, Siem Reap, Battambong and Preah Shihanouk. 3 The samples were from 4 supermarkets in Phnom Penh and 2 supermarkets in Siem Reap and collected only in the dry season. 4 Chi-square test.