Prevalence of Campylobacter in Foods: A systematic review and meta-analysis
The systematic review and meta-analysis conducted by Mwangi et al. explores the prevalence of Campylobacter spp., a leading cause of foodborne illnesses worldwide, across various food products and food chains. The study consolidates findings from multiple research sources to identify key food items implicated in campylobacteriosis and to emphasize the importance of effective control measures.
The review highlights that poultry products are the most significant source of Campylobacter contamination, with a pooled prevalence exceeding 50%. Vegetables also present a notable risk, largely due to contamination during production and handling processes, while ready-to-eat foods show relatively low prevalence, albeit still posing risks due to cross-contamination.
The main conclusions of the review emphasize that poultry meat remains the primary concern for Campylobacter transmission, especially in high-income countries where poultry consumption and production are high.
Strategies such as improved hygiene during slaughter, processing, and retail stages are vital to reduce contamination levels. The review also points out the potential risks associated with contaminated vegetables and dairy products, particularly in lower-income settings where hygienic practices may be less stringent.
