How a routine checking of Escherichia coli in retailed food of animal origin can protect consumers against exposition to Campylobacter spp. and Listeria monocytogenes?

Trajković-Pavlović, Ljiljana; Novaković, Budimka; Martinov-Cvejin, Mirjana; Gusman, Vera; Bijelović, Sanja; Dragnić, Nataša; Balać, Dragana

doi:10.2298/vsp1008627t

Cited by 2 publications

(1 citation statement)

References 30 publications

(43 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…After assessing all the information from the recovered publications, seventy-eight primary studies [6,12,13,14,15,16,17,18,19,20,21,22,23,24,25,26,27,28,29,30,31,32,33,34,35,36,37,38,39,40,41,42,43,44,45,46,47,48,49,50,51,52,53,54,55,56,57,58,59,60,61,62,63,64,65,66,67,68,69,70,71,72,73,74,75,76,77,78,79,80,81,82,…”

Section: Methodsmentioning

confidence: 99%

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

Gonçalves-Tenório

Silva

Rodrigues

et al. 2018

Foods

116

View full text Add to dashboard Cite

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.

show abstract

Section: Methodsmentioning

confidence: 99%

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

Gonçalves-Tenório

Silva

Rodrigues

et al. 2018

Foods

116

View full text Add to dashboard Cite

show abstract

Technical base for controlling microbiological food safety

Trajković-Pavlović¹

2014

Hrana i ishrana

View full text Add to dashboard Cite

Stručna osnova za kontrolu mikrobiološke bezbednosti hrane koja se stavlja u promet Kratak sadržaj: Putem hrane u organizam ljudi mogu dospeti brojni mikroorganizmi, hemikalije i fizički štetni činioci. Analiza rezultata brojnih epidemioloških studija pokazuje da mikroorganizmi i mikotoksini prenosivi hranom imaju najveći negativan uticaj na zdravlje populacije iako je široko rasprostranjeno mišljenje da su pesticidi, aditivi i druge hemikalije prvenstveno odgovorne za oštećenja zdravlja koja nastaju usled konzumiranja nebezbedne hrane. Stručnu osnovu za kontrolu bezbednosti hrane priprema i donosi Komisija Kodeks Alimentarius u skladu sa usvojenim međunarodnim protokolima. Preporuka je da analize rizika, kao metoda zasnovana na nauci, bude deo integrisanog sistema koji se sprovodi na svim nivoima proizvodnje, prerade i prometa hrane. Za procenu rizika nije neophodno rutinski kontrolisati prisustvo svih mikrorganizama uzročnika crevnih zaraznih bolesti, već se rutinski obavlja provera prisustva mikroorganizama indikatora fekalne kontaminacije i mikroorganizama indikatora loše higijenske prakse. Ukoliko se u hrani nađu indikatorski mikroorganizmi kao što su Enterobacteriaceae, Escherichia coli Listeria monocytogenes, ili Salmonella, to ne znači da će se neko ko konzumira takvu namirnicu obavezno razboleti, već da postoji rizik od prisustva patogenih sojeva Escherichia coli i prisustva Salmonella u broju koji može predstavljati infektivnu dozu za većinu zdravih osoba, ali i da postoji rizik od prisustva drugih mikroorganizama koji se mogu preneti fekalno-oralnim putem (Campylobacter, Yersinia enerocolitica, Vibrio parahaemolticus, enteralni virusi i drugo). Odsustvo indikatorskih organizama nije apsolutna garancija da u hrani nisu prisutni patogeni mikroorganizmi te se preporučuje da subjekti u poslovanju sa hranom sprovode dobru proizvođačku i dobru higijensku praksu, uključujući i HACCP-sistem, uz mogućnost uključenja kontrole prisustva alternativnih mikroorganizama, a čija efikasnost se periodično proverava i sertifikuje.

show abstract

How a routine checking of Escherichia coli in retailed food of animal origin can protect consumers against exposition to Campylobacter spp. and Listeria monocytogenes?

Cited by 2 publications

References 30 publications

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

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

Technical base for controlling microbiological food safety

Contact Info

Product

Resources

About