title: Systematic review of the magnitude of change in prevalence and quantity of Salmonella after administration of pathogen reduction treatments on pork carcasses.
abstract: In this systematic review, we summarized change in Salmonella prevalence and/or quantity associated with pathogen reduction treatments (washes, sprays, steam) on pork carcasses or skin-on carcass parts in comparative designs (natural or artificial contamination).
  
  
  
  In January 2015, CAB Abstracts (1910-2015), SCI and CPCI-Science (1900-2015), Medline® and Medline® In-Process (1946-2015) (OVIDSP), Science.gov, and Safe Pork (1996-2012) were searched with no language or publication type restrictions. Reference lists of 24 review articles were checked. Two independent reviewers screened 4001 titles/abstracts and assessed 122 full-text articles for eligibility. Only English-language records were extracted.
  
  
  
  Fourteen studies (5 in commercial abattoirs) were extracted and risk of bias was assessed by two reviewers independently. Risk of bias due to systematic error was moderate; a major source of bias was the potential differential recovery of Salmonella from treated carcasses due to knowledge of the intervention. The most consistently observed association was a positive effect of acid washes on categorical measures of Salmonella; however, this was based on individual results, not a summary effect measure.
  
  
  
  There was no strong evidence that any one intervention protocol (acid temperature, acid concentration, water temperature) was clearly superior to others for Salmonella control.
authors.affiliation: 63 College Avenue West,Guelph ON N1G 1S1,Canada.
authors.forename: Sarah C
authors.initials: SC
authors.lastname: Totton
authors.affiliation: York Health Economics Consortium Ltd.,Level 2 Market Square,University of York,York,YO10 5NH,UK.
authors.forename: Julie M
authors.initials: JM
authors.lastname: Glanville
authors.affiliation: Department of Veterinary Diagnostic and Production Animal Medicine,College of Veterinary Medicine,Iowa State University,Ames,IA 50011,USA.
authors.forename: Rungano S
authors.initials: RS
authors.lastname: Dzikamunhenga
authors.affiliation: Department of Animal Science,Iowa State University,Ames,IA 50011,USA.
authors.forename: James S
authors.initials: JS
authors.lastname: Dickson
authors.affiliation: Department of Veterinary Diagnostic and Production Animal Medicine,College of Veterinary Medicine,Iowa State University,Ames,IA 50011,USA.
authors.forename: Annette M
authors.initials: AM
authors.lastname: O'Connor
mesh_terms: D000003:Abattoirs; D000818:Animals; D015982:Bias; D006801:Humans; D015995:Prevalence; D000069466:Red Meat / Q000382:microbiology*; D012307:Risk Factors; D012475:Salmonella / Q000254:growth & development*; D012478:Salmonella Food Poisoning / Q000453:epidemiology / Q000517:prevention & control*; D012481:Salmonella Infections, Animal / Q000453:epidemiology / Q000517:prevention & control*; D013552:Swine; D013553:Swine Diseases / Q000453:epidemiology / Q000382:microbiology / Q000517:prevention & control*
keywords: Salmonella; carcass; intervention; pork; systematic review