Publicação
Meta-analysis of the incidence of foodborne pathogens in Portuguese meats and their products
| Resumo: | Meat and meat products are the main vehicles of foodborne diseases in humans caused by pathogens such as Salmonella spp., Campylobacter spp., Listeria monocytogenes, Yersinia enterocolitica, verotoxigenic Escherichia coli (VTEC) and Staphylococcus aureus. In order to prioritise research on those microbial hazards, a meta-analysis study was conducted to summarise available information on the presence of such pathogens in meats produced in Portugal. By using a logit-transformed proportion as effect size parameterisation, a number of multilevel random-effectmeta-analysismodelswere fitted to estimatemean occurrence rates of pathogens, and to compare them among meat categories (i.e., bovine meat, broiler meat, pork, minced beef and minced pork), and among meat product categories (i.e., intended to be eaten cooked, to be eaten raw and cured meats). The mean occurrence rate of Campylobacter in Portuguese broiler meat (40%; 95% CI: 22.0–61.4%) was about ten times higher than that of Salmonella (4.0%; 95% CI: 1.4–10.8%); although these levels were comparable to current EU ranges. Nevertheless, in the other meat categories, the meta-analysed incidences of Salmonella were slightly to moderately higher than EU averages. A semi-quantitative risk ranking of pathogens in Portuguese-produced pork pointed Salmonella spp. as critical (with a mean occurrence of 12.6%; 95% CI: 8.0–19.3%), and Y. enterocolitica as high (6.8%; 95% CI: 2.2–19.3%). In the case of the Portuguesemeat products, the non-compliance to EUmicrobiological criteria for L. monocytogenes (8.8%; 95% CI: 6.5–11.8%) and Salmonella spp. (9.7%; 95% CI: 7.0–13.4%) at sample units level, in the categories ‘intended to be eaten cooked’ and ‘to be eaten raw’, were considerably higher than EU levels for ready-to-eat products in comparable categories. S. aureuswas the pathogen of greatest concern given its high occurrence (22.6%; 95% CI: 15.4–31.8%) inmeat products. These results emphasised the necessity of Portuguese food safety agencies to take monitoring, and training actions for the maintenance of good hygiene practices during the production of the great variety of traditional meat products. This meta-analysis study also highlighted important gaps of knowledge, and may assist food safety authorities in the prioritisation of microbiological hazards, and the implementation of essential food safety assurance systems at primary production. |
|---|---|
| Autores principais: | Xavier, Cristina |
| Outros Autores: | Cadavez, Vasco; Paula, Vanessa B.; Estevinho, Leticia M.; Gonzales-Barron, Ursula |
| Assunto: | Salmonella Listeria monocytogenes Beef Pork Broiler Sausages |
| Ano: | 2014 |
| País: | Portugal |
| Tipo de documento: | artigo |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Instituto Politécnico de Bragança |
| Idioma: | português |
| Origem: | Biblioteca Digital do IPB |
| _version_ | 1867172852751400960 |
|---|---|
| author | Xavier, Cristina |
| author2 | Cadavez, Vasco Paula, Vanessa B. Estevinho, Leticia M. Gonzales-Barron, Ursula |
| author2_role | author author author author |
| author_facet | Xavier, Cristina Cadavez, Vasco Paula, Vanessa B. Estevinho, Leticia M. Gonzales-Barron, Ursula |
| author_role | author |
| contributor_name_str_mv | Biblioteca Digital do IPB |
| country_str | PT |
| creators_json_txt | [{\"Person.name\":\"Xavier, Cristina\"},{\"Person.name\":\"Cadavez, Vasco\",\"Person.identifier.orcid\":\"0000-0002-3077-7414\"},{\"Person.name\":\"Paula, Vanessa B.\",\"Person.identifier.orcid\":\"0000-0001-7281-8598\"},{\"Person.name\":\"Estevinho, Leticia M.\",\"Person.identifier.orcid\":\"0000-0002-9249-1948\"},{\"Person.name\":\"Gonzales-Barron, Ursula\",\"Person.identifier.orcid\":\"0000-0002-8462-9775\"}] |
| datacite.contributors.contributor.contributorName.fl_str_mv | Biblioteca Digital do IPB |
| datacite.creators.creator.creatorName.fl_str_mv | Xavier, Cristina Cadavez, Vasco Paula, Vanessa B. Estevinho, Leticia M. Gonzales-Barron, Ursula |
| datacite.date.Accepted.fl_str_mv | 2014-01-01T00:00:00Z |
| datacite.date.available.fl_str_mv | 2014-11-07T09:25:53Z |
| datacite.date.embargoed.fl_str_mv | 2014-11-07T09:25:53Z |
| datacite.rights.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| datacite.subjects.subject.fl_str_mv | Salmonella Listeria monocytogenes Beef Pork Broiler Sausages |
| datacite.titles.title.fl_str_mv | Meta-analysis of the incidence of foodborne pathogens in Portuguese meats and their products |
| dc.contributor.none.fl_str_mv | Biblioteca Digital do IPB |
| dc.creator.none.fl_str_mv | Xavier, Cristina Cadavez, Vasco Paula, Vanessa B. Estevinho, Leticia M. Gonzales-Barron, Ursula |
| dc.date.Accepted.fl_str_mv | 2014-01-01T00:00:00Z |
| dc.date.available.fl_str_mv | 2014-11-07T09:25:53Z |
| dc.date.embargoed.fl_str_mv | 2014-11-07T09:25:53Z |
| dc.format.none.fl_str_mv | application/pdf |
| dc.identifier.none.fl_str_mv | http://hdl.handle.net/10198/11356 |
| dc.language.none.fl_str_mv | por |
| dc.publisher.none.fl_str_mv | Elsevier |
| dc.rights.none.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| dc.subject.none.fl_str_mv | Salmonella Listeria monocytogenes Beef Pork Broiler Sausages |
| dc.title.fl_str_mv | Meta-analysis of the incidence of foodborne pathogens in Portuguese meats and their products |
| dc.type.none.fl_str_mv | http://purl.org/coar/resource_type/c_6501 |
| description | Meat and meat products are the main vehicles of foodborne diseases in humans caused by pathogens such as Salmonella spp., Campylobacter spp., Listeria monocytogenes, Yersinia enterocolitica, verotoxigenic Escherichia coli (VTEC) and Staphylococcus aureus. In order to prioritise research on those microbial hazards, a meta-analysis study was conducted to summarise available information on the presence of such pathogens in meats produced in Portugal. By using a logit-transformed proportion as effect size parameterisation, a number of multilevel random-effectmeta-analysismodelswere fitted to estimatemean occurrence rates of pathogens, and to compare them among meat categories (i.e., bovine meat, broiler meat, pork, minced beef and minced pork), and among meat product categories (i.e., intended to be eaten cooked, to be eaten raw and cured meats). The mean occurrence rate of Campylobacter in Portuguese broiler meat (40%; 95% CI: 22.0–61.4%) was about ten times higher than that of Salmonella (4.0%; 95% CI: 1.4–10.8%); although these levels were comparable to current EU ranges. Nevertheless, in the other meat categories, the meta-analysed incidences of Salmonella were slightly to moderately higher than EU averages. A semi-quantitative risk ranking of pathogens in Portuguese-produced pork pointed Salmonella spp. as critical (with a mean occurrence of 12.6%; 95% CI: 8.0–19.3%), and Y. enterocolitica as high (6.8%; 95% CI: 2.2–19.3%). In the case of the Portuguesemeat products, the non-compliance to EUmicrobiological criteria for L. monocytogenes (8.8%; 95% CI: 6.5–11.8%) and Salmonella spp. (9.7%; 95% CI: 7.0–13.4%) at sample units level, in the categories ‘intended to be eaten cooked’ and ‘to be eaten raw’, were considerably higher than EU levels for ready-to-eat products in comparable categories. S. aureuswas the pathogen of greatest concern given its high occurrence (22.6%; 95% CI: 15.4–31.8%) inmeat products. These results emphasised the necessity of Portuguese food safety agencies to take monitoring, and training actions for the maintenance of good hygiene practices during the production of the great variety of traditional meat products. This meta-analysis study also highlighted important gaps of knowledge, and may assist food safety authorities in the prioritisation of microbiological hazards, and the implementation of essential food safety assurance systems at primary production. |
| dirty | 0 |
| eu_rights_str_mv | openAccess |
| format | article |
| fulltext.url.fl_str_mv | https://bibliotecadigital.ipb.pt/bitstreams/7a5c8554-a212-4697-ba82-b0f9d7c6f628/download |
| id | ipb_c39d65e2b420ac8bb60ef64a7900a75d |
| identifier.url.fl_str_mv | http://hdl.handle.net/10198/11356 |
| instacron_str | ipb |
| institution | Instituto Politécnico de Bragança |
| instname_str | Instituto Politécnico de Bragança |
| language | por |
| network_acronym_str | ipb |
| network_name_str | Biblioteca Digital do IPB |
| oai_identifier_str | oai:bibliotecadigital.ipb.pt:10198/11356 |
| organization_str_mv | urn:organizationAcronym:ipb |
| person_str_mv | Xavier, Cristina Cadavez, Vasco Cadavez, Vasco https://www.ciencia-id.pt/441B-01AB-A12E 441B-01AB-A12E http://orcid.org/0000-0002-3077-7414 0000-0002-3077-7414 Paula, Vanessa B. Paula, Vanessa B. https://www.ciencia-id.pt/5F16-A866-562D 5F16-A866-562D http://orcid.org/0000-0001-7281-8598 0000-0001-7281-8598 Estevinho, Leticia M. Estevinho, Leticia M. https://www.ciencia-id.pt/BA14-09D6-A406 BA14-09D6-A406 http://orcid.org/0000-0002-9249-1948 0000-0002-9249-1948 Gonzales-Barron, Ursula Gonzales-Barron, Ursula https://www.ciencia-id.pt/0813-C319-B62A 0813-C319-B62A http://orcid.org/0000-0002-8462-9775 0000-0002-8462-9775 |
| publishDate | 2014 |
| publisher.none.fl_str_mv | Elsevier |
| reponame_str | Biblioteca Digital do IPB |
| repository_id_str | urn:repositoryAcronym:ipb |
| service_str_mv | urn:repositoryAcronym:ipb |
| spelling | porElsevierporMeat and meat products are the main vehicles of foodborne diseases in humans caused by pathogens such as Salmonella spp., Campylobacter spp., Listeria monocytogenes, Yersinia enterocolitica, verotoxigenic Escherichia coli (VTEC) and Staphylococcus aureus. In order to prioritise research on those microbial hazards, a meta-analysis study was conducted to summarise available information on the presence of such pathogens in meats produced in Portugal. By using a logit-transformed proportion as effect size parameterisation, a number of multilevel random-effectmeta-analysismodelswere fitted to estimatemean occurrence rates of pathogens, and to compare them among meat categories (i.e., bovine meat, broiler meat, pork, minced beef and minced pork), and among meat product categories (i.e., intended to be eaten cooked, to be eaten raw and cured meats). The mean occurrence rate of Campylobacter in Portuguese broiler meat (40%; 95% CI: 22.0–61.4%) was about ten times higher than that of Salmonella (4.0%; 95% CI: 1.4–10.8%); although these levels were comparable to current EU ranges. Nevertheless, in the other meat categories, the meta-analysed incidences of Salmonella were slightly to moderately higher than EU averages. A semi-quantitative risk ranking of pathogens in Portuguese-produced pork pointed Salmonella spp. as critical (with a mean occurrence of 12.6%; 95% CI: 8.0–19.3%), and Y. enterocolitica as high (6.8%; 95% CI: 2.2–19.3%). In the case of the Portuguesemeat products, the non-compliance to EUmicrobiological criteria for L. monocytogenes (8.8%; 95% CI: 6.5–11.8%) and Salmonella spp. (9.7%; 95% CI: 7.0–13.4%) at sample units level, in the categories ‘intended to be eaten cooked’ and ‘to be eaten raw’, were considerably higher than EU levels for ready-to-eat products in comparable categories. S. aureuswas the pathogen of greatest concern given its high occurrence (22.6%; 95% CI: 15.4–31.8%) inmeat products. These results emphasised the necessity of Portuguese food safety agencies to take monitoring, and training actions for the maintenance of good hygiene practices during the production of the great variety of traditional meat products. This meta-analysis study also highlighted important gaps of knowledge, and may assist food safety authorities in the prioritisation of microbiological hazards, and the implementation of essential food safety assurance systems at primary production.application/pdfporMeta-analysis of the incidence of foodborne pathogens in Portuguese meats and their productsXavier, CristinaPersonalCadavez, VascoDSpacehttp://dspace.org/items/57b410e9-f6b7-42ff-ab3d-b526278715ebDSpacehttp://dspace.org/items/57b410e9-f6b7-42ff-ab3d-b526278715ebCadavezVascoCiência IDhttps://www.ciencia-id.pt441B-01AB-A12EORCIDhttp://orcid.org0000-0002-3077-7414Researcher IDhttps://www.researcherid.comA-3958-2010Scopus Author IDhttps://www.scopus.com9039121900PersonalPaula, Vanessa B.DSpacehttp://dspace.org/items/960f5ea5-510b-491e-b931-6ab78ab72054DSpacehttp://dspace.org/items/960f5ea5-510b-491e-b931-6ab78ab72054PaulaVanessa B.Ciência IDhttps://www.ciencia-id.pt5F16-A866-562DORCIDhttp://orcid.org0000-0001-7281-8598PersonalEstevinho, Leticia M.DSpacehttp://dspace.org/items/4a1d5ba2-1854-4ca5-89a4-73f35e964df9DSpacehttp://dspace.org/items/4a1d5ba2-1854-4ca5-89a4-73f35e964df9EstevinhoLetícia M.Ciência IDhttps://www.ciencia-id.ptBA14-09D6-A406ORCIDhttp://orcid.org0000-0002-9249-1948Scopus Author IDhttps://www.scopus.com6506577664Scopus Author IDhttps://www.scopus.com57211945650PersonalGonzales-Barron, UrsulaDSpacehttp://dspace.org/items/17c6b98f-4fb5-41d3-839a-6f77ec70021aDSpacehttp://dspace.org/items/17c6b98f-4fb5-41d3-839a-6f77ec70021aGonzales-BarronUrsulaCiência IDhttps://www.ciencia-id.pt0813-C319-B62AORCIDhttp://orcid.org0000-0002-8462-9775Scopus Author IDhttps://www.scopus.com9435483700Scopus Author IDhttps://www.scopus.com26031899800Scopus Author IDhttps://www.scopus.com57204031059HostingInstitutionOrganizationalBiblioteca Digital do IPBe-mailmailto:dspace@ipb.ptdspace@ipb.ptISSNIsPartOf0963-9969DOIIsPartOf10.1016/j.foodres.2013.11.0242014-11-07T09:25:53Z20142014-01-01T00:00:00ZHandlehttp://hdl.handle.net/10198/11356http://purl.org/coar/access_right/c_abf2open accessSalmonellaListeria monocytogenesBeefPorkBroilerSausages1404310 bytesliteraturehttp://purl.org/coar/resource_type/c_6501journal articlehttp://purl.org/coar/access_right/c_abf2application/pdffulltexthttps://bibliotecadigital.ipb.pt/bitstreams/7a5c8554-a212-4697-ba82-b0f9d7c6f628/downloadFood Research International55311323 |
| spellingShingle | Meta-analysis of the incidence of foodborne pathogens in Portuguese meats and their products Xavier, Cristina Salmonella Listeria monocytogenes Beef Pork Broiler Sausages |
| status | SINGLETON |
| subject.fl_str_mv | Salmonella Listeria monocytogenes Beef Pork Broiler Sausages |
| title | Meta-analysis of the incidence of foodborne pathogens in Portuguese meats and their products |
| title_full | Meta-analysis of the incidence of foodborne pathogens in Portuguese meats and their products |
| title_fullStr | Meta-analysis of the incidence of foodborne pathogens in Portuguese meats and their products |
| title_full_unstemmed | Meta-analysis of the incidence of foodborne pathogens in Portuguese meats and their products |
| title_short | Meta-analysis of the incidence of foodborne pathogens in Portuguese meats and their products |
| title_sort | Meta-analysis of the incidence of foodborne pathogens in Portuguese meats and their products |
| topic | Salmonella Listeria monocytogenes Beef Pork Broiler Sausages |
| topic_facet | Salmonella Listeria monocytogenes Beef Pork Broiler Sausages |
| url | http://hdl.handle.net/10198/11356 |
| visible | 1 |