PDF(Pubmed)
Abstract：
Salmonella and Campylobacter are common bacterial hazards causing foodborne illnesses worldwide. A large proportion of Salmonella and Campylobacter illnesses are attributed to contaminated poultry products that are mishandled or under cooked. Processing interventions such as chilling and post-chill dip are critical to reducing microbial contamination of poultry. A comprehensive search of the literature published between 2000 and 2021 was conducted in the databases Web of Science, Academic Search Complete, and Academic OneFile. Studies were included if they were in English and investigated the effects of interventions against Salmonella and/or Campylobacter on whole carcasses and/or parts during the chilling or post-chill stages of poultry processing. Random-effects meta-analyses were performed using the \"meta\" package in the R programming language. Subgroup analyses were assessed according to outcome measure reported, microorganism tested, processing stage assessed, and chemical treatment used. The results included 41 eligible studies. Eighteen studies reported results of 28 separate interventions against Salmonella and 31 reported results of 50 separate interventions against Campylobacter. No significant difference (P> 0.05) was observed when comparing the combined mean difference of all interventions targeting Salmonella to the combined mean difference of all interventions targeting Campylobacter or when comparing chilling times within each pathogen subgroup. For analyses examining antimicrobial additives, peroxyacetic acid (PAA) had the largest reduction against Salmonella population regardless of chilling time (P< 0.05). PAA also had the largest reduction against Campylobacter population and prevalence during primary chilling (P< 0.01). Air chilling showed a lower reduction for Campylobacter than any immersion chilling intervention (P< 0.05). Chilling time and antimicrobial used during poultry processing had varying effects depending on the pathogen and outcome measure investigated (concentration or prevalence). High heterogeneity and low sample numbers in most analyses suggest that more high-quality research that is well-designed and has transparent reporting of methodology and results is needed to corroborate the results.
摘要：
沙门氏菌和弯曲杆菌是引起全球食源性疾病的常见细菌危害。大部分沙门氏菌和弯曲杆菌疾病归因于被污染的家禽产品处理不当或未煮熟。加工干预措施，如冷却和冷却后浸泡对于减少家禽的微生物污染至关重要。在WebofScience数据库中对2000年至2021年之间发表的文献进行了全面搜索，学术搜索完成，和学术OneFile。如果研究是英文的，则包括研究，并调查了在家禽加工的冷藏或冷藏后阶段，针对沙门氏菌和/或弯曲杆菌的干预措施对整个尸体和/或部分的影响。使用R编程语言中的“meta”软件包进行随机效应荟萃分析。根据报告的结果测量评估亚组分析，微生物测试，处理阶段评估，使用化学处理。结果包括41项符合条件的研究。18项研究报告了针对沙门氏菌的28项单独干预措施的结果，31项研究报告了针对弯曲杆菌的50项单独干预措施的结果。当比较针对沙门氏菌的所有干预措施的组合平均差异与针对弯曲杆菌的所有干预措施的组合平均差异或比较每个病原体亚组的冷却时间时，没有观察到显着差异（P>0.05）。对于检查抗菌添加剂的分析，无论冷却时间如何，过氧乙酸（PAA）对沙门氏菌种群的减少最大（P<0.05）。PAA对初寒期间弯曲杆菌种群和流行率的下降幅度最大（P<0.01）。空气冷却显示弯曲杆菌的减少低于任何浸没冷却干预(P<0.05)。根据所研究的病原体和结果指标（浓度或患病率），家禽加工过程中使用的冷藏时间和抗微生物剂具有不同的影响。大多数分析中的高异质性和低样本数表明，需要更多设计良好且具有方法和结果透明报告的高质量研究来证实结果。
