Background and Aim: Food poisoning caused by Salmonella is among the most common gastrointestinal discomfort resulted from egg consumption which can produce various syndromes. The present study is a systematic review and metaanalysis investigation on the published studies about the prevalence of Salmonella contamination in the consumed eggs in Iran. Materials and Methods: The data were collected and analyzed from four international search databases, including PubMed, Scopus, Science Direct, and Google Scholar and four Iranian databases comprising SID, MagIran, Civilica, and IranDoc. After searching all the databases, 303 articles were found, from which 31 articles were included in the final analysis. Results: According to the data analysis, the highest rate of contamination was belonged to the industrial eggs (7.49%), however, the prevalence rate was reported 13.61% in the eggshell part. The overall prevalence of Salmonella contamination in consumed eggs of Iran using culture of microbial, molecular, molecular-serological, culture-molecular, cultureserological, and culture -molecular-serological methods was obtained 11.33%, 5.52%, 0.37%, 1.91%, 5.52%, and 0.73%, respectively. Prevalence in the 21 geographical areas, where studies have been conducted, ranged from 0% (Zahedan) to 29.06% (Tabriz). The studies have also showed that eight different serotypes were among the major cause of Salmonella contamination in eggs. The most common Salmonella serotype was Salmonella Enteritidis and the highest diversity in Salmonella contaminant serotypes was recorded in Talesh (including S. Enteritidis, Salmonella Gallinarum, Salmonella Virchow, and Salmonella Newport). Conclusion: Results of this study revealed the high prevalence of Salmonella contamination in eggs, in Iran. Therefore, disinfection and cleaning bed, cleaning of equipment and supplies, and proper maintenance temperature and humidity of the eggs are recommended. In addition, proper personal hygiene and prohibition of consuming raw egg products are essential.

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In the present study, the effect of modified atmosphere packaging (MAP) on microbial (total aerobic count, yeasts and molds, Enterobacteriaceae, psychrotrophic bacteria, and lactic acid bacteria), physicochemical (pH, moisture content, and color), and sensory properties of raw ready‐to‐eat leek was investigated after disinfection using Percidin–Nanosil disinfectants. There were six different treatments, of which four samples were packaged as MAP (T1 to T4) and two samples were packaged as non‐MAP (T5 and T6). The highest and the lowest reduction in the number of microorganisms after disinfection was observed in psychrotrophic bacteria and total aerobic count, respectively. The count of microbial variables in T2 sample (87% N2, 3% CO2, and 10% O2) was lower than in other treatments. No significant difference was observed in the physcochemical properties (moisture and pH) of treated samples except for the color of T6 sample (cling film) compared to other treatments (p < .05). It is noteworthy that the panelists did not recognize differences among T1, T2, and T5 samples. However, T2 treatment was effective in maintaining microbial, physicochemical, and sensory properties of leek compared to the other treatments. Also, T6 sample showed the lowest quality in all parameters. Disinfection combined with MAP was able to maintain the physicochemical, microbial, and sensory properties of raw ready‐to‐eat leek during storage.