The global prevalence of Campylobacter spp. in milk: a systematic review and meta-analysis

Taghizadeh, M. and Nematollahi, A. and Bashiry, M. and Javanmardi, F. and Mousavi, M. and Hosseini, H.

International Dairy Journal (2022) 133:

DOI: 10.1016/j.idairyj.2022.105423

Abstract

Contamination of dairy products such as milk by Campylobacter species can occur due to faecal contamination and incomplete pasteurisation or post-pasteurisation steps. Studies describing the contamination of milk with Campylobacter species were retrieved by searching in international general and specific databases between January 2000 and May 2021. The pooled prevalence of Campylobacter spp. in milk (from 49 included studies), meta-analysed using a random effect model, was estimated as 4% (95% CI 3-6%), with highly severe heterogeneity (93.58%). Different types of Campylobacter and detection methods showed that subgroup analysis cannot explain the high heterogeneity and presence of Campylobacter in milk. However, in the case of continents, a meta-analysis showed that prevalence of Campylobacter in two subgroups of Asia and Europe is a conclusive result. Due to the unavoidable occurrence of Campylobacter, the health risks of raw milk can effectively be avoided only by heat treatment of milk before consumption.

Citation

Taghizadeh, M., Nematollahi, A., Bashiry, M., Javanmardi, F., Mousavi, M., & Hosseini, H. (2022). The global prevalence of Campylobacter spp. in milk: a systematic review and meta-analysis. International Dairy Journal, 133. https://doi.org/10.1016/j.idairyj.2022.105423 Prevalence, meta-analysis, systematic reviews, food safety, microbial contamination, public health, Milk, food contamination, pasteurization, heat treatment, Milk Ejection, milk consumption

Keywords

• Prevalence
• meta-analysis
• systematic reviews
• food safety
• microbial contamination
• public health
• Milk
• food contamination
• pasteurization
• heat treatment
• Milk Ejection
• milk consumption