Food Safety in Cambodia: A Systematic Narrative Review of Farm-to-Fork Risks, Governance Frameworks, and Priority Interventions

Sokha YEM; Sreypeov Tun; Sokunthea Kem; Sovannra Yim

doi:10.70851/jfines.2026.3(1).16.23

Authors

Sokha YEM University of Puthisastra , Faculty of Nursing and Midwifery, University of Puthisastra, Phnom Penh, Cambodia Author
Sreypeov Tun University of Puthisastra , Faculty of Nursing and Midwifery, University of Puthisastra, Phnom Penh, Cambodia Author
Sokunthea Kem Author
Sovannra Yim University of Puthisastra Author

DOI:

https://doi.org/10.70851/jfines.2026.3(1).16.23

Keywords:

Food safety, Foodborne disease, Cambodia, Surveillance

Abstract

Background: Foodborne diseases are an important yet under-measured public health problem in Cambodia, where rapid urbanization, heavy reliance on informal markets, and uneven control capacity create multiple contamination pathways.

Objectives: To synthesize Cambodia-specific evidence on foodborne disease burden and surveillance, characterize hazards and high-risk foods and settings along the farm-to-fork continuum, analyze food safety governance and regulatory frameworks, identify implementation gaps, and propose priority interventions.

Methods: A systematic narrative review was conducted using a farm-to-fork framework. PubMed (searched January 15, 2026, using: (Cambodia[MeSH] OR Cambodia[Title/Abstract]) AND ("food safety"[MeSH] OR "foodborne diseases"[MeSH] OR "food contamination"[MeSH])) and Google Scholar (first 200 results by relevance) were searched from inception to January 2026. Grey literature was identified from WHO, FAO, and Cambodian ministry websites. A total of 847 peer-reviewed records were identified, with 52 meeting inclusion criteria after screening. Grey literature (n=23) and legal/policy documents (n=3) were also included. Data were extracted on hazards, governance, and system gaps.

Results: National sources reported 135 foodborne disease outbreaks during 2014–2019 (5,825 cases; 81 deaths), representing events meeting national notification criteria with approximately 40% laboratory-confirmed. Surveys indicate frequent contamination of common foods with Salmonella spp. (n=456 samples, 2019–2021; chicken 45.6%, pork 32.1%; Chea et al., 2021) and Staphylococcus aureus (chicken 67.2%, pork 51.8%; Chea et al., 2021), with emerging antimicrobial resistance.

Conclusion: Converting legislative advances into health gains requires coordinated, One Health-oriented investments in surveillance, laboratories, inspection, infrastructure, training, and risk communication, supported by targeted research.

Author Biography

Sokha YEM, University of Puthisastra, Faculty of Nursing and Midwifery, University of Puthisastra, Phnom Penh, Cambodia

Bio Statement
Yem Sokha, BSN, MSc, RN, is a Lecturer in the Faculty of Nursing & Midwifery at the University of Puthisastra, Phnom Penh, Cambodia. His research interests include food safety, foodborne disease surveillance, public health policy, and nursing education in resource-constrained settings.

References

Chea, R., Leng, V., Seng, S., Phan, S., Theng, D., & Mom, K. (2021). Prevalence and antimicrobial resistance of Salmonella and Staphylococcus aureus in retail meat products in Cambodia. International Journal of Food Microbiology, 345, 109156. https://doi.org/10.1016/j.ijfoodmicro.2021.109156

Chrun, P., Sarim, C., & Kim, S. (2017). Microbiological quality assessment of fermented vegetables in local markets. Cambodian Journal of Agriculture, 18(2), 112–121.

Food and Agriculture Organization. (2020). Pesticide management in Cambodia: Current status and recommendations. FAO Regional Office for Asia and the Pacific.

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Lim, S., Vong, S., & Sar, V. (2023). Antimicrobial resistance in foodborne pathogens: Implications for public health in Cambodia. Southeast Asian Journal of Tropical Medicine and Public Health, 54(3), 445–456.

Ministry of Health, Cambodia. (2020). Annual health statistics report 2019. Department of Planning and Health Information.

Ministry of Industry and Handicraft. (2018). Prakas No. 166 on prepared food products. Royal Government of Cambodia.

Ministry of Industry, Science, Technology & Innovation. (2023). Prakas No. 252 on food hygiene in food manufacturing and food service establishments. Institute of Standards of Cambodia.

National Institute of Public Health. (2021). Foodborne disease surveillance in Cambodia, 2014–2019. NIPH.

Royal Government of Cambodia. (2022). Law on Food Safety (Royal Kram NS/RKM/0622/006). Ministry of Commerce.

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World Health Organization. (2022). Food safety [Fact sheet]. Retrieved January 2026, from https://www.who.int/news-room/fact-sheets/detail/food-safety