Bacteriological Quality and Public Health Risk of Ready-to-Eat Foods in Developing Countries: Systematic Review and Meta Analysis
Dechasa Adare Mengistu, Desi Debelu Belami, Alemayehu Aschalew Tefera, Yohanis Alemeshet Asefa
Microbiology Insights
Abstract
Most of the reviewed articles reported on various pathogenic bacterial species that are potentially harmful to human health, such as <i>Staphylococcus aureus</i>, <i>Salmonella</i>, <i>Shigella</i>, and <i>Escherichia coli</i> in ready-to-eat food above the maximum allowable limit. Therefore, relevant national and international organizations must take corrective measures to prevent foodborne diseases and protect human health.
Concepts
Meta-analysisEnvironmental healthQuality (philosophy)Public healthSystematic reviewRisk analysis (engineering)