Abstract：
Despite being largely preventable, foodborne diseases continue to be of major concern worldwide. Research has shown that interventions relying on food handling training programs and standard food safety practices have a direct impact on food handler\'s knowledge and attitudes. However, to date, evidence on the effectiveness of policies in reducing microbial count in food is sparse and inconclusive. This systematic review and meta-analysis aims to summarize the evidence on the potential of food safety policies in catering establishments as a means to prevent foodborne diseases. A search for relevant publications was conducted in PubMed, Scopus, CENTRAL, ProQuest, CINAHL and ERIC databases. Retrieved studies were summarised in terms of context, population, outcome, methodology, risk of bias and intervention type. Eight studies were included in the qualitative analysis and the meta-analysis. Food safety interventions were associated with a statistically significant microbial reduction of 28.6% (95% CI: -30.6% to -26.7%). Four subgroup analyses were conducted: by type of microorganism screened, by sample origin, by type of food establishment, and by sample collection time post-intervention. Microbial reductions were consistent across each of the subgroups. Findings suggest that policies such as programs based on the Hazard Analysis and Critical Control Points (HACCP) could be effective strategies to prevent foodborne diseases from occurring in foodservice establishments at the end of the food supply chain. However, the underlying evidence suffers from risk of bias and more randomized controlled trials and controlled before-and-after studies are needed in this field.
摘要：
尽管在很大程度上是可以预防的，食源性疾病仍然是全世界关注的主要问题。研究表明，依赖于食品处理培训计划和标准食品安全实践的干预措施对食品处理人员的知识和态度有直接影响。然而,到目前为止,关于减少食品中微生物数量的政策有效性的证据很少且尚无定论。本系统综述和荟萃分析旨在总结餐饮场所食品安全政策作为预防食源性疾病的潜在证据。在PubMed进行了相关出版物的搜索，Scopus,中部,ProQuest,CINAHL和ERIC数据库。检索到的研究是根据上下文进行总结的，人口,结果,方法论，偏见风险和干预类型。8项研究纳入了定性分析和荟萃分析。食品安全干预措施与微生物减少28.6%的统计学显著相关(95%CI:-30.6%至-26.7%)。进行了四个亚组分析：按筛选的微生物类型，根据样本来源，根据食品机构的类型，以及干预后的样本收集时间。微生物减少在每个亚组中是一致的。研究结果表明，基于危害分析和关键控制点（HACCP）的计划等政策可能是防止食品供应链末端的食品服务机构发生食源性疾病的有效策略。然而,基础证据存在偏倚风险,该领域需要更多随机对照试验和对照前后研究.
