<abstract xmlns="http://www.w3.org/1999/xhtml">

<p>This meta-analysis aims to provide a comprehensive overview of the hygienic quality of meat in the context of Algerian meat production. A systematic literature search was conducted across various databases, yielding a pool of studies assessing the microbial contamination levels in different types of meat, including: poultry, beef, lamb, camel, sausages, and minced meat, within Algerian slaughterhouses and butcheries. A total of 25 studies met the inclusion criteria, with a combined sample size of 550 meat samples. The selected studies employed standardized methods for microbial enumeration: Total aerobic mesophilic bacteria (TAMB). The collected data were synthesized using random-effects meta-analysis models to estimate the pooled mean bacterial counts, as well as to explore potential sources of heterogeneity. The results of this meta-analysis, revealed considerable variation in bacterial counts across different meat types and sources. The overall pooled, mean bacterial count was 5.15 colony-forming units per gram (CFU.g<sup>−1</sup>), with significant heterogeneity observed (I² = 87.52 %, P &lt; 0.001). Subgroup analyses indicated that bacterial counts were notably higher in butcher shops, highlighting the need for targeted interventions to improve hygiene practices in these areas. Furthermore, sensitivity analyses were conducted to assess the influence of individual studies on the overall results, and publication bias was evaluated through a funnel plot. In conclusion, this meta-analysis provides valuable insights into the hygienic quality of meat in Algerian meat production, emphasizing the significance of TAMB as an informative indicator. The observed variations in bacterial counts underscored the importance of hygiene practices throughout the meat supply chain, from farm to consumer.</p>
</abstract>

This meta-analysis aims to provide a comprehensive overview of the hygienic quality of meat in the context of Algerian meat production. A systematic literature search was conducted across various databases, yielding a pool of studies assessing the microbial contamination levels in different types of meat, including: poultry, beef, lamb, camel, sausages, and minced meat, within Algerian slaughterhouses and butcheries. A total of 25 studies met the inclusion criteria, with a combined sample size of 550 meat samples. The selected studies employed standardized methods for microbial enumeration: Total aerobic mesophilic bacteria (TAMB). The collected data were synthesized using random-effects meta-analysis models to estimate the pooled mean bacterial counts, as well as to explore potential sources of heterogeneity. The results of this meta-analysis, revealed considerable variation in bacterial counts across different meat types and sources. The overall pooled, mean bacterial count was 5.15 colony-forming units per gram (CFU.g−1), with significant heterogeneity observed (I² = 87.52 %, P < 0.001). Subgroup analyses indicated that bacterial counts were notably higher in butcher shops, highlighting the need for targeted interventions to improve hygiene practices in these areas. Furthermore, sensitivity analyses were conducted to assess the influence of individual studies on the overall results, and publication bias was evaluated through a funnel plot. In conclusion, this meta-analysis provides valuable insights into the hygienic quality of meat in Algerian meat production, emphasizing the significance of TAMB as an informative indicator. The observed variations in bacterial counts underscored the importance of hygiene practices throughout the meat supply chain, from farm to consumer.

The Hygienic Quality of Meat Produced in a Lgeria: Meta-Analysis

Folia Veterinaria

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

{"article-title":"The Hygienic Quality of Meat Produced in a Lgeria: Meta-Analysis"}

This meta-analysis aims to provide a comprehensive overview of the hygienic quality of meat in the context of Algerian meat production. A systematic literature...

The Hygienic Quality of Meat Produced in a Lgeria: Meta-Analysis

Online veröffentlicht: 20. Dez. 2023

Seitenbereich: 46 - 53

Eingereicht: 03. Aug. 2023

Akzeptiert: 19. Okt. 2023

DOI: https://doi.org/10.2478/fv-2023-0037

Schlüsselwörter
Algeria, bacterial counts, food safety, hygienic quality, meat production, meta-analysis

© 2023 Nadjah Guergueb, published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

The Hygienic Quality of Meat Produced in a Lgeria: Meta-Analysis

Online veröffentlicht: 20. Dez. 2023

Seitenbereich: 46 - 53

Eingereicht: 03. Aug. 2023

Akzeptiert: 19. Okt. 2023

DOI: https://doi.org/10.2478/fv-2023-0037

SchlüsselwörterAlgeria, bacterial counts, food safety, hygienic quality, meat production, meta-analysis

© 2023 Nadjah Guergueb, published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Schlüsselwörter
Algeria, bacterial counts, food safety, hygienic quality, meat production, meta-analysis