Prevalence of Pathogens in Poultry Meat: A Meta-Analysis of European Published Surveys
Abstract
:1. Introduction
2. Materials and Methods
3. Results
3.1. Incidence of Pathogens in Poultry Meat
3.2. Incidence of Pathogens by Poultry Type: Chicken Vs. Other Poultry Meats
3.3. Incidence of Pathogens by Type of Cut
3.4. Incidence of Pathogens by Sampling Stage
3.5. Incidence of Pathogens by Packaging Status
3.6. Incidence of Pathogens by Cold Preservation Type
4. Discussion
4.1. Incidence of S. aureus
4.2. Incidence of Campylobacter spp.
4.3. Incidence of L. monocytogenes
4.4. Incidence of Salmonella spp.
5. Conclusions
Author Contributions
Acknowledgments
Conflicts of Interest
References
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Microorganism | Product (n) | Pooled Prevalence | 95% CI Pooled Prevalence | Heterogeneity |
---|---|---|---|---|
Campylobacter spp. | Chicken (30) | 0.486 | (0.281–0.696) | I2 = 0.419 R2 = 0.251 |
Pre-cut (17) | 0.305 | (0.115–0.595) | ||
Whole carcass (11) | 0.719 | (0.432–0.896) | ||
Other Poultry (20) | 0.230 | (0.090–0.472) | I2 = 0.211 R2 = 0.204 | |
Pre-cut (10) | 0.248 | (0.103–0.487) | ||
Whole carcass (8) | 0.311 | (0.138–0.559) | ||
L. monocytogenes | Chicken (45) | 0.210 | (0.141–0.301) | I2 = 0.330 R2 = 0.046 |
Pre-cut (33) | 0.202 | (0.125–0.311) | ||
Whole carcass (9) | 0.246 | (0.131–0.414) | ||
Other Poultry (30) | 0.129 | (0.078–0.204) | I2 = 0.408 R2 = 0.012 | |
Pre-cut (16) | 0.117 | (0.063–0.207) | ||
Whole carcass (9) | 0.143 | (0.058–0.310) | ||
Mince (5) | 0.190 | (0.073–0.409) | ||
Salmonella spp. | Chicken (26) | 0.032 | (0.016–0.064) | I2 = 0.455 R2 = 0.154 |
Pre-cut (18) | 0.058 | (0.027–0.122) | ||
Whole carcass (5) | 0.023 | (0.007–0.068) | ||
Giblets (3) | 0.015 | (0.003–0.059) | ||
Other Poultry (25) | 0.057 | (0.027–0.119) | I2 = 0.285 R2 = 0.176 | |
Pre-cut (17) | 0.058 | (0.026–0.125) | ||
Whole carcass (4) | 0.141 | (0.049–0.343) | ||
Mince (4) | 0.119 | (0.032–0.357) | ||
S. aureus | Chicken (16) | 0.399 | (0.198–0.640) | I2 = 0.483 R2 = 0.246 |
Pre-cut (7) | 0.283 | (0.090–0.612) | ||
Whole carcass (3) | 0.726 | (0.386–0.918) | ||
Giblets (6) | 0.430 | (0.169–0.736) | ||
Other Poultry (11) | 0.431 | (0.204–0.692) | I2 = 0.313 R2 = 0.157 | |
Pre-cut (6) | 0.298 | (0.151–0.502) | ||
Whole carcass (5) | 0.413 | (0.189–0.679) |
Pathogen | n | Pooled Prevalence | 95% CI Pooled Prevalence |
---|---|---|---|
Campylobacter spp. | |||
End-processing | 9 | 0.307 | (0.118–0.594) |
Retail | 41 | 0.443 | (0.281–0.618) |
L. monocytogenes | |||
End-processing | 14 | 0.217 | (0.084–0.458) |
Retail | 61 | 0.171 | (0.111–0.255) |
Salmonella spp. | |||
End-processing | 16 | 0.054 | (0.016–0.161) |
Retail | 35 | 0.104 | (0.053–0.193) |
S. aureus | |||
End-processing | 5 | 0.381 | (0.142–0.697) |
Retail | 22 | 0.516 | (0.318–0.709) |
Microorganism | Product (n) | Pooled Prevalence | 95% CI Pooled Prevalence | Heterogeneity |
---|---|---|---|---|
Campylobacter spp. | Chicken | I2 = 0.419 R2 = 0.018 | ||
Packed (20) | 0.472 | (0.194–0.769) | ||
Unpacked (9) | 0.471 | (0.131–0.841) | ||
Other Poultry | I2 = 0.211 R2 = NA * | |||
Packed (18) | 0.311 | (0.195–0.456) | ||
L. monocytogenes | Chicken | I2 = 0.330 R2 = 0.034 | ||
Packed (37) | 0.185 | (0.114–0.287) | ||
Unpacked (8) | 0.307 | (0.114–0.605) | ||
Other Poultry | I2 = 0.408 R2 = 0.047 | |||
Packed (18) | 0.125 | (0.074–0.201) | ||
Unpacked (12) | 0.148 | (0.079–0.260) | ||
Salmonella spp. | Chicken | I2 = 0.455 R2 = 0.007 | ||
Packed (17) | 0.031 | (0.010–0.097) | ||
Unpacked (9) | 0.048 | (0.021–0.108) | ||
Other Poultry | I2 = 0.258 R2 = NA | |||
Packed (25) | 0.079 | (0.039–0.150) | ||
S. aureus | Chicken | I2 = 0.483 R2 = NA | ||
Packed (15) | 0.408 | (0.165–0.708) | ||
Other Poultry | I2 = 0.313 R2 = 0.157 | |||
Packed (6) | 0.298 | (0.152–0.502) | ||
Unpacked (5) | 0.413 | (0.189–0.679) |
Stage | Microorganism | n | Pooled Prevalence | 95% CI Pooled Prevalence |
---|---|---|---|---|
Chilled | Campylobacter spp. | 45 | 0.439 | (0.242–0.657) |
L. monocytogenes | 74 | 0.177 | (0.126–0.243) | |
Salmonella spp. | 48 | 0.071 | (0.041–0.121) | |
S. aureus | 26 | 0.469 | (0.308–0.637) | |
Frozen | Campylobacter spp. | 5 | 0.098 | (0.032–0.263) |
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Gonçalves-Tenório, A.; Silva, B.N.; Rodrigues, V.; Cadavez, V.; Gonzales-Barron, U. Prevalence of Pathogens in Poultry Meat: A Meta-Analysis of European Published Surveys. Foods 2018, 7, 69. https://doi.org/10.3390/foods7050069
Gonçalves-Tenório A, Silva BN, Rodrigues V, Cadavez V, Gonzales-Barron U. Prevalence of Pathogens in Poultry Meat: A Meta-Analysis of European Published Surveys. Foods. 2018; 7(5):69. https://doi.org/10.3390/foods7050069
Chicago/Turabian StyleGonçalves-Tenório, Andiara, Beatriz Nunes Silva, Vânia Rodrigues, Vasco Cadavez, and Ursula Gonzales-Barron. 2018. "Prevalence of Pathogens in Poultry Meat: A Meta-Analysis of European Published Surveys" Foods 7, no. 5: 69. https://doi.org/10.3390/foods7050069
APA StyleGonçalves-Tenório, A., Silva, B. N., Rodrigues, V., Cadavez, V., & Gonzales-Barron, U. (2018). Prevalence of Pathogens in Poultry Meat: A Meta-Analysis of European Published Surveys. Foods, 7(5), 69. https://doi.org/10.3390/foods7050069