The prevalence of Salmonella contamination in beef and beef products: A systematic review and meta-analysis

¹ IPB University, Food Safety Master’s Study Program, Postgraduate School, 16128 IPB Baranangsiang Campus, Bogor, Indonesia
² IPB University, Food Science and Technology Department, IPB Darmaga Campus, Bogor, 16680, Indonesia
³ IPB University, SEAFAST Center, IPB Darmaga Campus, Bogor, 16680, Indonesia

^* Corresponding author: wpr@apps.ipb.ac.id

Abstract

Salmonella continues to be a leading global foodborne pathogen, posing significant threats to public health, economic stability, and food safety systems. This systematic review and meta-analysis aimed to determine the global prevalence of Salmonella in beef and its products, guided by the PRISMA 2020 framework, to ensure transparency and rigor. Relevant studies were retrieved from scientific databases using targeted keywords, with the inclusion criteria focused on empirical data regarding Salmonella prevalence in beef and beef products. Of the 629 initially identified articles, 51 comprising 72 datasets met the inclusion criteria. Data extraction included variables such as sample size, detection method, and prevalence rates, which were synthesized to generate pooled prevalence estimates. The analysis revealed an overall Salmonella prevalence of 9.73% (95% CI: 6.66%–13.28%) across 106,666 samples, with a higher prevalence in beef products (13.71%) than in raw beef (9.30%). Regional disparities were observed, with the highest prevalence observed in Asia and the lowest in Europe and South America. This study confirms the need for targeted interventions, improved processing hygiene, robust monitoring systems, and public awareness campaigns to mitigate Salmonella contamination risks, ultimately contributing to enhanced food safety standards globally and aligned with the Sustainable Development Goals.