Systematic-review and meta-analysis on effect of decontamination interventions on prevalence and concentration of Campylobacter spp. during primary processing of broiler chickens

Gichure, Josphat Njenga; Njage, Patrick Murigu Kamau; Wambui, Joseph; Dykes, Gary A.; Buys, E.M.; Coorey, Ranil

doi:10.1016/j.fm.2021.103923

Cited by 8 publications

(6 citation statements)

References 58 publications

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“…There was minimal publication bias observed from the symmetrical distribution of studies within the funnel, radial and QQ plots and further confirmed by Egger's regression and Begg's rank tests as recommended (Veroniki et al ., 2016). Despite the low‐level risk of bias observed, inadequate generation of allocation sequence, lack of concealment and blinding, poor description of sampling procedures and use of artificially Salmonella inoculated chicken carcasses would potentially increase heterogeneity within the studies as previously reported (Gichure et al ., 2022). The lack of standard guidelines on reporting the effect of Salmonella decontamination on chicken carcasses have been reported as a critical setback when pooling results from several studies in food safety assessment (EFSA, 2010; Kahan et al ., 2015).…”

Section: Resultsmentioning

confidence: 99%

Systematic review and meta‐analysis of the impact of decontamination interventions on the prevalence and concentration of Salmonella in broiler chickens during primary processing

Gichure,

Coorey,

Njage

et al. 2023

Int J of Food Sci Tech

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SummarySystematic review and meta‐analysis aggregate quantitative data from different studies into unified effect size estimates with better statistical power in risk assessment model parameterization. This study uses systematic review and meta‐analysis to estimate Salmonella decontamination during broiler slaughter from scalding to post‐chilling, with meta‐regression applied to explore modifier variables. Data from 161 studies published between 1998 and 2022 was extracted from thirty‐five articles identified in the systematic review process with meta‐analysis and meta‐regression performed using the metafor package (version 2.0‐0) in R statistical environment (version 3.6.0). The analysis revealed carcass wash (1.31 log10 CFU/carcass reduction in odds; p <.01) and chilling (121.50% reduction in relative risk; p <.01) had significant reduction on Salmonella concentration and prevalence, respectively. Chemical additives reduced the concentration (0.98 log10 CFU/carcass; p <.01) and prevalence (64.74% relative risk; p <.01) but the efficacy of physical methods was not conclusive. Application of decontaminants through immersion was superior (0.90 log10 CFU/carcass; p <.01) to spraying (0.72 log10 CFU/carcass; p <.01). Adjusting the pH sequentially of electrolyzed water, acetic acid and trisodium phosphate reduced the odds of Salmonella concentration by more than 2 log cycles and the relative risk by more than 100%. The results provide trends in the concentration and prevalence of Salmonella during the broilers slaughter process with application of decontamination interventions and provide a basis for control decision‐making and quantitative microbial risk assessment.

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Section: Resultsmentioning

confidence: 99%

Systematic review and meta‐analysis of the impact of decontamination interventions on the prevalence and concentration of Salmonella in broiler chickens during primary processing

Gichure,

Coorey,

Njage

et al. 2023

Int J of Food Sci Tech

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“…Reductions in Campylobacter spp. have been attributed to the use of commercially available antimicrobial technologies throughout the processing of broiler chickens ( McKenna et al, 2020 ; Gichure et al, 2022 ). Kemp et al (2001) reduced microbial levels on contaminated chicken carcasses utilizing an online acidified sodium chlorite spray system and an inside-outside broiler chickens carcass washer.…”

Section: Epidemiology Of Campylobacter In Broiler ...mentioning

confidence: 99%

Avian campylobacteriosis, prevalence, sources, hazards, antibiotic resistance, poultry meat contamination, and control measures: a comprehensive review

et al. 2023

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“…For beef, removal of Salmonella and STEC is a high priority. For poultry carcasses, many different treatments are available for dealing with the risk of campylobacteriosis (Gichure et al 2022). A number of different decontamination methods are used in slaughterhouses worldwide and these can be divided into physical methods (e.g.…”

Section: Decontamination Of Carcassesmentioning

confidence: 99%

“…Currently, the only substance allowed for decontamination of carcasses in the EU is lactic acid for washing beef carcasses, cuts and trimmings (EC 2013). However, physical methods can achieve greater Campylobacter reductions than chemical treatments (Gichure et al 2022). At poultry slaughter, several physical decontamination treatments are allowed and sometimes used in the EU, including rinsing with potable water (e.g.…”

Section: Decontamination Of Carcassesmentioning

confidence: 99%

Foodborne bacteria in slaughterhouses : with focus on cleaning and disinfection

Moazzami

2023

Acta Universitatis Agriculturae Sueciae

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Proper cleaning and disinfection (C&D) in slaughterhouses and meat processing premises is a prerequisite for production of safe, high-quality meat. An example of how inadequate C&D can affect human health is provided by the strong increase in number of human cases of campylobacteriosis in Sweden in 2016-2017 due to insufficiently cleaned transport crates for chicken. This thesis evaluated the efficacy of C&D procedures in slaughterhouses and adjacent meat processing premises by testing for pathogenic and hygiene indicator bacteria on equipment, facilities and carcasses. Different sampling methods used for assessing surface cleanliness were compared and slaughterhouses with associated meat processing premises in Sweden were interviewed regarding their C&D routines and monitoring activities. The results indicated that the C&D procedures used for surfaces in the slaughterhouse premises were sufficient regarding removal/inactivation of pathogenic bacteria. However, only approximately half of the surfaces were assessed as sufficiently cleaned, as the amount of hygiene indicator bacteria was high. Campylobacter jejuni, C. coli and Listeria monocytogenes were detected on food contact surfaces, indicating high risk of contamination of carcasses and meat. The same L. monocytogenes strain was found in a red meat slaughterhouse environment on three occasions 15 weeks apart, while a C. jejuni strain showed potential to spread within a poultry slaughterhouse. Extended-spectrum beta-lactamase (ESBL) Escherichia coli was not detected. New technologies such as 265 nm UV-C LED irradiation on chicken transport crates and ultrasound-steam treatment and chilling of broiler carcasses were shown to give significant bacterial reductions. However, these techniques require a certain time of action that is difficult to combine with high slaughter speed in an industrial setting. Dipslides and ATP-bioluminescence were found to be of varying reliability, but are commonly used by Swedish slaughterhouses with associated meat processing premises.

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Systematic-review and meta-analysis on effect of decontamination interventions on prevalence and concentration of Campylobacter spp. during primary processing of broiler chickens

Cited by 8 publications

References 58 publications

Systematic review and meta‐analysis of the impact of decontamination interventions on the prevalence and concentration of Salmonella in broiler chickens during primary processing

Systematic review and meta‐analysis of the impact of decontamination interventions on the prevalence and concentration of Salmonella in broiler chickens during primary processing

Avian campylobacteriosis, prevalence, sources, hazards, antibiotic resistance, poultry meat contamination, and control measures: a comprehensive review

Foodborne bacteria in slaughterhouses : with focus on cleaning and disinfection

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