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

The objective of this study was to investigate and summarize the levels of incidence of spp., , and 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 is the main pathogen detected in poultry meat (38.5%; 95% CI: 25.4⁻53.4), followed by spp. (33.3%; 95% CI: 22.3⁻46.4%), while and 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 and spp.