Next Article in Journal
Discrimination of Clover and Citrus Honeys from Egypt According to Floral Type Using Easily Assessable Physicochemical Parameters and Discriminant Analysis: An External Validation of the Chemometric Approach
Next Article in Special Issue
Improving Cull Cow Meat Quality Using Vacuum Impregnation
Previous Article in Journal
Improvements on the Stability and Vitamin Content of Acerola Juice Obtained by Ultrasonic Processing
Previous Article in Special Issue
Effect of Par Frying on Composition and Texture of Breaded and Battered Catfish
Article Menu
Issue 5 (May) cover image

Export Article

Open AccessArticle
Foods 2018, 7(5), 69;

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

CIMO Mountain Research Centre, School of Agriculture, Polytechnic Institute of Bragança, Campus de Santa Apolónia, 5301-855 Bragança, Portugal
Author to whom correspondence should be addressed.
Received: 12 April 2018 / Revised: 24 April 2018 / Accepted: 26 April 2018 / Published: 3 May 2018
(This article belongs to the Special Issue Quality and Safety of Meat Products)
Full-Text   |   PDF [1466 KB, uploaded 3 May 2018]   |  


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. View Full-Text
Keywords: chicken; Listeria monocytogenes; Campylobacter; Salmonella; Staphylococcus aureus chicken; Listeria monocytogenes; Campylobacter; Salmonella; Staphylococcus aureus

Figure 1

This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).

Share & Cite This Article

MDPI and ACS Style

Gonçalves-Tenório, A.; Silva, B.N.; Rodrigues, V.; Cadavez, V.; Gonzales-Barron, U. Prevalence of Pathogens in Poultry Meat: A Meta-Analysis of European Published Surveys. Foods 2018, 7, 69.

Show more citation formats Show less citations formats

Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Related Articles

Article Metrics

Article Access Statistics



[Return to top]
Foods EISSN 2304-8158 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top