title: A Rapid Systematic Review and Meta-Analysis of the Efficacy of Slaughter and Processing Interventions to Control Non-TyphoidalSalmonellain Beef and Pork.
abstract: Pork is one of the major food sources of human salmonellosis worldwide, while beef products have been implicated in numerous foodborne outbreaks. As a result, effective interventions to reduceSalmonellacontamination during beef and pork processing are of interest to both regulators and industry. We conducted a rapid systematic review and meta-analysis of literature investigating the efficacy of slaughter and processing interventions to controlSalmonellain beef and pork. Review steps included: a comprehensive search strategy; relevance screening of abstracts; relevance confirmation of articles; data extraction; risk-of-bias assessment; meta-analysis (where appropriate); and a weight-of-evidence assessment. A total of 191 relevant experimental studies were identified. Two controlled trials indicated that hot water and steam treatments are effective at reducing the prevalence ofSalmonellaon beef carcasses (relative risk [RR] = 0.11, 95% confidence interval [CI]: 0.02, 0.58), while four trials found that pre-chill organic acid washes are effective at reducingSalmonellaon pork carcasses (RR = 0.32, 95% CI: 0.13, 0.78), with high confidence in the estimates of effect. Four quasi-experimental studies found that post-exsanguination chemical washes were effective to reduce the prevalence ofSalmonellaon cattle hides, with low confidence in the specific estimate of effect; moderate confidence was found for the effect estimates of scalding (RR = 0.20, 95% CI: 0.14, 0.29) and singeing (RR = 0.34, 95% CI: 0.22, 0.52) of pork carcasses. The overall evidence supported enhanced reductions ofSalmonellathrough a multiple-hurdle approach. In conclusion, various slaughter and processing interventions can contribute to reducingSalmonellaon beef and pork carcasses, depending on the context of application; an appropriate combination should be selected, validated, and verified by establishment operators within their local conditions.
authors.affiliation: School of Occupational and Public Health, Ryerson University, 350 Victoria Street, POD 249, Toronto, Ontario, Canada, M5B 2K3.
authors.forename: Ian
authors.initials: I
authors.lastname: Young
authors.affiliation: Department of Population Medicine, University of Guelph, 50 Stone Road, Guelph, Ontario, Canada, N1G 2W1.
authors.forename: Barbara J
authors.initials: BJ
authors.lastname: Wilhelm
authors.affiliation: Food Safety and Quality Unit, Office of Food Safety, Agriculture and Consumer Protection Department, Food and Agriculture Organization of the United Nations, Viale delle Terme di Caracalla, Rome 00153, Italy.
authors.forename: Sarah
authors.initials: S
authors.lastname: Cahill
authors.affiliation: Department of Food Safety and Zoonoses, World Health Organization, 20 Avenue Appia, 1211 Geneva 27, Switzerland.
authors.forename: Rei
authors.initials: R
authors.lastname: Nakagawa
authors.affiliation: Food Safety Principles, 558 Pullenvale Road, Pullenvale, Queensland 4069, Australia.
authors.forename: Patricia
authors.initials: P
authors.lastname: Desmarchelier
authors.affiliation: Food Safety and Quality Unit, Office of Food Safety, Agriculture and Consumer Protection Department, Food and Agriculture Organization of the United Nations, Viale delle Terme di Caracalla, Rome 00153, Italy.
authors.forename: Andrijana
authors.initials: A
authors.lastname: Rajić
mesh_terms: D000003:Abattoirs; D000818:Animals; D002417:Cattle; D005506:Food Contamination; D006801:Humans; D008460:Meat; D000069466:Red Meat; D012475:Salmonella; D012480:Salmonella Infections; D013552:Swine
keywords: interventions; knowledge synthesis; meat; review; salmonellae