Listeria monocytogenes is a foodborne pathogen that can cause listeriosis, especially in fermented meat products. This study aimed to estimate the contamination rate of L.monocytogenes in fermented meat products in China using a meta-analysis of literature data.A total of 34 literatures from five databases were selected from 2011 to 2022.Based on the random effect model, the comprehensive prevalence rate of L.monocytogenes was estimated to be 4.1% (95% CI:2.3%-5.7%), of which L.monocytogenes comprehensive prevalence rates of fermented sausage, fermented ham, and Chinese style cured meat were 3.1% (95% CI:2.4%-3.9%), 5.9% (95% CI:4.2%-9.3%), and 3.9% (95% CI:2.2%-6.1%), respectively.Regionally, the highest prevalence of L.monocytogenes was 5.2% (95% CI:2.1%-9.3%) in Southwest China.The main serotypes of L.monocytogenes were 4b, 1/2a, 1/2b, and 1/2c.In terms of types of institutions, the vast majority of the included research samples were from the retail market.By understanding the differences in the prevalence levels of L.monocytogenes in fermented meat products, the potential risks to public health and safety could be clarified, which would help to control L.monocytogenes in fermented meat products and guide the competent authorities, industry, and other stakeholders to develop a more effective control method.
XIE Qingchao
,
WANG Zi
,
XU Jin
,
ZHANG Rui
,
LI Yinhui
,
WANG Yeru
,
ZHAO Yong
. Epidemiological investigation and evaluation of Listeria monocytogenes in fermented meat products based on meta-analysis[J]. Food and Fermentation Industries, 2024
, 50(20)
: 50
-56
.
DOI: 10.13995/j.cnki.11-1802/ts.038328
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