Background: The issue of microbial quality and safety of ready-to-eat foods has become a public health concern that needs to be addressed to protect the consumer's health. Contamination of ready-to-eat foods by enteric pathogens such as Escherichia coli, Salmonella, and Staphylococcus aureus bacteria is associated with potential health risks and can cause foodborne outbreaks. Thus, the systematic review and meta-analysis aimed at determining the overall evidence on the prevalence of microorganisms of public health significance in ready-to-eat foods based on previous studies.
Methods: The articles published from 2015 to 2020 were searched from multiple electronic databases such as PubMed, Google Scholar, MEDLINE, CINAHL, Science Direct, Web of Science, and the Directory of Open Access Journals. The JBI critical appraisal tool was applied to the included articles. To determine the heterogeneity among the included articles, I 2 statistics were used while publication bias was evaluated using the visual funnel plot. A Forest plot using the random effect model for meta-analysis was used to estimate the pooled prevalence of E. coli, Salmonella, and S. aureus in ready to eat foods.
Results: The pooled prevalence of E. coli, Salmonella, and S. aureus in ready to eat foods was 33.8% (95% CI: 19.9, 51.2; Q value = 67.080, I 2 = 89.56%), 26.0% (95% CI: 13.8, 43.6%; Q value = 83.67, I 2 = 91.63%), and 46.3% (95% CI: 24.8, 69.4%, I 2 = 94.9%), respectively.
Conclusion: The findings show that contamination of ready-to-eat foods with pathogenic microorganisms continues to be a public health risk. Thus, effective food hygiene and safety systems are necessary to protect the health of the consumers and the public as a whole.
Copyright © 2020 Dechasa Adare Mengistu and Sina Temesgen Tolera.