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Cited by 154Salmonella and Campylobacter epidemiologyListeria monocytogenes in Food SafetyFood Safety and Hygiene

The DOI matches its Crossref record; 103 of the 103 references it cites were found in a registry or an index.

Prevalence of Pathogens in Poultry Meat: A Meta-Analysis of European Published Surveys

Open access
Gonçalves-Tenório, Andiara, Silva, Beatriz, Rodrigues, Vânia, Cadavez, Vasco, Gonzales-Barron, Ursula·2018·Foods
DOI 10.3390/foods7050069PMC PMC5977089
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Abstract

The objective of this study was to investigate and summarize the levels of incidence of Salmonella spp., Listeria monocytogenes, Staphylococcus aureus and Campylobacter spp. in poultry meat commercialized in Europe. After systematic review, incidence data and study characteristics were extracted from 78 studies conducted in 21 European countries. Pooled prevalence values from 203 extracted observations were estimated from random-effects meta-analysis models adjusted by pathogen, poultry type, sampling stage, cold preservation type, meat cutting type and packaging status. The results suggest that S. aureus is the main pathogen detected in poultry meat (38.5%; 95% CI: 25.4–53.4), followed by Campylobacter spp. (33.3%; 95% CI: 22.3–46.4%), while L. monocytogenes and Salmonella spp. present lower prevalence (19.3%; 95% CI: 14.4–25.3% and 7.10%; 95% CI: 4.60–10.8%, respectively). Despite the differences in prevalence, all pathogens were found in chicken and other poultry meats, at both end-processing step and retail level, in packed and unpacked products and in several meat cutting types. Prevalence data on cold preservation products also revealed that chilling and freezing can reduce the proliferation of pathogens but might not be able to inactivate them. The results of this meta-analysis highlight that further risk management strategies are needed to reduce pathogen incidence in poultry meat throughout the entire food chain across Europe, in particular for S. aureus and Campylobacter spp.

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Figure 1 Galbraith plots of the meta-analyses of the incidence of the four pathogens in poultry meat surveyed at the end-processing stage and at retail establishments in Europe; Campylobacter spp. overall prevalence 33.3%; 95% CI: 22.3–46.4% (A); L. monocytogenes overall prevalence 19.3%; 95% CI: 14.4–25.3% (B); Salmonella spp. overall prevalence 7.10%; 95% CI: 4.60–10.8% (C); S. aureus overall prevalence 38.5%; 95% CI: 25.4–53.4% (D).For each observation i, yi denotes the logit-transformed incidence; vi the sampling variance; τ2 the between-study variance; xi the incidence value’s precision; and zi, the standardized logit-transformed incidence
Figure 1 Galbraith plots of the meta-analyses of the incidence of the four pathogens in poultry meat surveyed at the end-processing stage and at retail establishments in Europe; Campylobacter spp. overall prevalence 33.3%; 95% CI: 22.3–46.4% (A); L. monocytogenes overall prevalence 19.3%; 95% CI: 14.4–25.3% (B); Salmonella spp. overall prevalence 7.10%; 95% CI: 4.60–10.8% (C); S. aureus overall prevalence 38.5%; 95% CI: 25.4–53.4% (D).For each observation i, yi denotes the logit-transformed incidence; vi the sampling variance; τ2 the between-study variance; xi the incidence value’s precision; and zi, the standardized logit-transformed incidenceCC BY · PubMed Central
Figure 2 Forest plot of the incidence of Campylobacter spp. in chicken meat surveyed in European establishments.
Figure 2 Forest plot of the incidence of Campylobacter spp. in chicken meat surveyed in European establishments.CC BY · PubMed Central
Figure 3 Forest plot of the incidence of Salmonella spp. in chicken meat surveyed in European establishments.
Figure 3 Forest plot of the incidence of Salmonella spp. in chicken meat surveyed in European establishments.CC BY · PubMed Central

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Research works printed but not linked: 2

  1. Hocking, A.D. (2003). Chapter 12: Staphylococcus aureus and staphylococcal enterotoxins. Foodborne Microorganisms of Public Health Significance, Australian Institute of Food Science and Technology (NSW Branch). [6th ed.].
  2. Mbata, 2017, Poultry meat pathogens and its Control, Int. J. Food Saf., 7, 20

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Metadata

Authors
Gonçalves-Tenório, A., Silva, B., Rodrigues, V., Cadavez, V., & Gonzales-Barron, U.
Affiliations
  • Universidade Politécnica de Bragança (PT)
  • CIMO Mountain Research Centre, School of Agriculture, Polytechnic Institute of Bragança, Campus de Santa Apolónia, 5301-855 Bragança, Portugal
ORCID
Venue
Foods
Publisher
MDPI AG
Published
2018-05-03
Volume
7
Issue
5
Pages
69
ISSN
2304-8158 (ISSN-L)
DOI
10.3390/foods7050069
PMC
PMC5977089
OpenAlex
W2800674284
Cited by
154
References
103
Citations by year
2026: 12 · 2025: 25 · 2024: 22 · 2023: 22 · 2022: 19 · 2021: 18 · 2020: 18 · 2019: 15 · 2018: 3
FWCI
1.37
Type
journal article
Language
en
Open access
Licence
Locations
  • Foods (publishedVersion, cc-by)
  • PubMed Central (publishedVersion, cc-by)
  • PubMed (publishedVersion)
  • DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion)
Funders
Fundação para a Ciência e a Tecnologia (IF/00570)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Salmonella and Campylobacter epidemiology
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Listeria monocytogenes in Food Safety
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Food Safety and Hygiene
Keywords
poultry meat, foodborne pathogens, prevalence, Salmonella, Listeria monocytogenes, Staphylococcus aureus, Campylobacter, retail meat, cold preservation, chilling, freezing, meat packaging, food safety risk management, Europe

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