Biological Hazards and Indicators Found in Products of Animal Origin in Cambodia from 2000 to 2022: A Systematic Review.

Biological hazards in products of animal origin pose a significant threat to human health. In Cambodia, there are few comprehensive data and information on the causes of foodborne diseases or risks. To date, there has been no known published study similar to this review. This systematic review is aimed to investigate the prevalence of biological hazards and their indicators in products of animal origin from 2000 to 2022. The main objective of this study was also to contribute to strengthening Cambodia's food control system. This review followed the established "Preferred Reporting Items for Systematic Reviews and Meta-Analyses" (PRISMA) guidelines. In total, 46 studies were retained for complete review. Most studies ( = 40) had been conducted by or with external researchers, reflecting the under-resourcing of the National Food Control System in terms of surveillance; areas outside the capital were relatively understudied, reflecting evidence found in Ethiopia and Burkina Faso. Five categories of hazards were reported with the highest number of studies on fish parasites. Marketed fish, often originating from different countries, had a higher mean value of parasite prevalence (58.85%) than wild-caught fish (16.46%). Viral pathogens in bat meat presented a potential spillover risk. Many potentially important hazards had not yet been studied or reported (e.g., Norovirus, , toxin-producing , and ). The findings of our review highlighted significant urgencies for national competent authorities to enhance food hygiene practices along the production chain, tackle import control, and enforce the implementation of a traceability system, alongside more research collaboration with neighboring countries and key trading partners. It is crucial to conduct more extensive research on food safety risk analysis, focusing on the identification and understanding of various biological hazards and their associated risk factors in food.