| چکیده انگلیسی مقاله |
Background: The contamination of food products by Listeria monocytogenes as a pathogen bacterium, threatening public health and raised a global concern for a long time. Dairy and meat products and ready-to-eat foods are recognized as the most common carriers for L. monocytogenes.
Methods: The related reports of the prevalence of L. monocytogenes in dairy products in Middle East countries from 2009 to 2020 were screened through some of the international databases such as Science Direct, Web of Science, Scopus, PubMed, and Google Scholar. While a random effect model was applied to estimate pooled or overall prevalence, 95% confidence intervals (95%CI) were used.
Results: Results showed severe heterogeneity (84.2%) in studies and estimated the overall prevalence of L. monocytogenes dairy food products from the Middle East region of 3.5% (CI: 2.2-5). The highest and lowest prevalence was associated with Jordan (17.6% CI: 9.8-26.9) and Iraq (1.6% CI: 0.3-3.7), respectively. Based on the type of product, the highest and lowest prevalence of L. monocytogenes was recognized for raw cow milk (5.8% CI: 2.7-9.7) and pasteurized cow milk (1.1% CI: 0-8), respectively.
Conclusion: There is no justification for severe heterogeneity (I2) of subgroups as prevalence is heterogenic innately, but Jordan and row cow milk subgroups were found to have a considerable effect on overall pooled prevalence. Thus, they were the reason for prevalence changes. |
| نویسندگان مقاله |
| Moein Bashiry
Department of Food Science and Technology, School of Nutrition Science and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran
| Fardin Javanmardi
Department of Food Science and Technology, National Nutrition & Food Technology Research Institute, Faculty of Nutrition Sciences & Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| Musarreza Taslikh
Department of Food Science and Technology, National Nutrition & Food Technology Research Institute, Faculty of Nutrition Sciences & Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| Zhaleh Sheidaei
Department of Food Science and Technology, National Nutrition & Food Technology Research Institute, Faculty of Nutrition Sciences & Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| Ehsan Sadeghi
Department of Food Science and Technology, School of Nutrition Science and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran
| Abdol-Samad Abedi
Department of Food Science and Technology, National Nutrition & Food Technology Research Institute, Faculty of Nutrition Sciences & Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| Adel Mirza Alizadeh
Department of Food Science and Technology, National Nutrition & Food Technology Research Institute, Faculty of Nutrition Sciences & Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| Fataneh Hashempour-Baltork
Department of Food Science and Technology, National Nutrition & Food Technology Research Institute, Faculty of Nutrition Sciences & Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| Samira Beikzadeh
Department of Food Science and Technology, National Nutrition & Food Technology Research Institute, Faculty of Nutrition Sciences & Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| Seyed Mohammad Riahi
Department of Epidemiology and Biostatistics, Cardiovascular Diseases Research Center, School of Medicine, Birjand University of Medical Sciences, Birjand, Iran
| Hedayat Hossieni
Department of Food Science and Technology, National Nutrition & Food Technology Research Institute, Faculty of Nutrition Sciences & Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| Amin Mousavi Khaneghah
Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato, São Paulo, Brazil
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