Background
Methods
Search strategy
Study selection
Data extraction
Statistical analysis
Results and discussion
Systematic review
Search results and selection of studies
Characteristics of studies and data extraction
References | Na | nb | P (%) | 95% Cl |
Cam.Sp
| Sample | Method | Country | V (g)c |
---|---|---|---|---|---|---|---|---|---|
[1] | 5 | 0 | 0 | 0–49.06 | spp. | Arugula | Culture | Spain | 25 |
18 | 0 | 0 | 0–20.95 | spp. | Carrot | Culture | Spain | 25 | |
21 | 0 | 0 | 0–18.63 | spp. | Corn salad | Culture | Spain | 25 | |
21 | 0 | 0 | 0–18.63 | spp. | Endive | Culture | Spain | 25 | |
29 | 0 | 0 | 0–14.1 | spp. | Lettuce | Culture | Spain | 25 | |
10 | 0 | 0 | 0–32.17 | spp. | Spinach | Culture | Spain | 25 | |
15 | 0 | 0 | 0–21.28 | spp. | Sprouts | Culture | Spain | 25 | |
132 | 0 | 0 | 0–3.37 | spp. | Mixed salads | Culture | Spain | 25 | |
21 | 0 | 0 | 0–18.63 | spp. | Fresh–cut fruit | Culture | Spain | 25 | |
28 | 0 | 0 | 0–14.63 | spp. | Whole vegetables | Culture | Spain | 25 | |
[23] | 40 | 0 | 0 | 0–9.75 | spp. | Fresh vegetable | Culture | Austria | 25 |
36 | 0 | 0 | 0–11.75 | spp. | Mixed salad | Culture | Austria | 25 | |
[24] | 128 | 0 | 0 | 0–3.58 | spp. | Lettuce | Culture | Canada | 25 |
59 | 0 | 0 | 0–7.37 | spp. | Spinach | Culture | Canada | 25 | |
129 | 0 | 0 | 0–3.56 | spp. | Green onions | Culture | Canada | 25 | |
206 | 0 | 0 | 0–2.26 | spp. | Carrots | Culture | Canada | 25 | |
120 | 0 | 0 | 0–3.8 | spp. | Tomatoes | Culture | Canada | 25 | |
31 | 0 | 0 | 0–13.38 | spp. | Strawberry | Culture | Canada | 25 | |
[25] | 40 | 2 | 5 | 0–11.75 |
jejuni
| Lettuce | Molecular | Brazil | 25 |
40 | 1 | 2.5 | 0–7.33 |
coli
| Lettuce | Molecular | Brazil | 25 | |
40 | 0 | 0 | 0–10.62 | spp. | Spinach | Molecular | Brazil | 25 | |
[26] | 80 | 0 | 0 | 0–4.6 | spp. | Strawberry | Culture/molecular | Belgium | 25 |
241 | 8 | 3.3 | 1.7 –6.4 | spp. | Leafy greens | Culture/molecular | Belgium | 25 | |
[8] | 40 | 4 | 10 | 0.7–19.3 | spp. | Yard long bean | Culture/molecular | Malaysia | 10 |
39 | 18 | 46.1 | 31–61 | spp. | Winged bean | Culture/molecular | Malaysia | 10 | |
41 | 23 | 56.09 | 41–71 | spp. | Mung bean sprout | Culture/molecular | Malaysia | 10 | |
36 | 20 | 55.5 | 40–70 | spp. | Vietnamese coriander | Culture/molecular | Malaysia | 10 | |
39 | 21 | 53.8 | 38–70 | spp. | Japanese parsley | Culture/molecular | Malaysia | 10 | |
37 | 22 | 59.4 | 43–74 | spp. | Indian pennywort | Culture/molecular | Malaysia | 10 | |
38 | 13 | 34.2 | 19–49 | spp. | Wild cosmos | Culture/molecular | Malaysia | 10 | |
[27] | 49 | 4 | 8.16 | 0–15.7 | spp. | Vegetable from farm | Culture/molecular | Malaysia | 10 |
[28] | 27 | 0 | 0 | 0–14.3 |
jejuni
| Vegetable | Culture | Vietnam | 250 |
[29] | 5170 | 0 | 0 | 0–0.09 | spp. | Leafy vegetables | Culture | Canada | 25 |
3696 | 0 | 0 | 0–0.13 | spp. | Leafy herbs | Culture | Canada | 25 | |
[30] | 400 | 2 | 0.5 | 0.0–1.2 |
jejuni
| Grated vegetables | Culture/molecular | France | 20 |
[31] | 50 | 1 | 2 | 0.0–5.88 | spp. | Parsley | Culture/molecular | Mexico | 25 |
[32] | 88 | 8 | 9 | 3.02–14.97 | spp. | Lettuce | Culture | Belgium | 25 |
[15] | 48 | 4 | 8.3 | 0.5–16.1 | spp. | Greenhouse lettuce | Culture | Belgium | 25 |
40 | 4 | 10 | 0.7–19.3 | spp. | Open field farm lettuce | Culture | Belgium | 25 | |
[33] | 22 | 9 | 40.9 | 19.52–60.47 |
jejuni
| Vegetable/fruit salads | Culture | Pakistan | 10 |
[34] | 80 | 0 | 0 | 0–5.5 | spp. | Strawberry | Culture/molecular | Norway | 10 |
[16] | 61 | 22 | 36.06 | 24–48 |
jejuni
| Winged bean | Culture/molecular | Malaysia | 10 |
60 | 40 | 66.6 | 54–78 |
jejuni
| Long yard bean | Culture/molecular | Malaysia | 10 | |
20 | 11 | 55 | 34–76 |
jejuni
| Indian pennywort | Culture/molecular | Malaysia | 10 | |
47 | 20 | 42.5 | 28.4–56.6 |
jejuni
| Japanese parsley | Culture/molecular | Malaysia | 10 | |
10 | 7 | 70 | 42–98 |
jejuni
| Vietnamese coriander | Culture/molecular | Malaysia | 10 | |
23 | 12 | 52.2 | 31.6–72.4 |
jejuni
| Cucumber | Culture/molecular | Malaysia | 10 | |
30 | 21 | 70 | 54–86 |
jejuni
| Cabbage | Culture/molecular | Malaysia | 10 | |
10 | 8 | 80 | 56–104 |
jejuni
| Mung bean sprout | Culture/molecular | Malaysia | 10 | |
70 | 50 | 71.4 | 70–81.9 |
jejuni
| Wild cosmos | Culture/molecular | Malaysia | 10 | |
[35] | 9 | 1 | 11.11 | 0–31.44 |
jejuni
| Spinach | Culture | India | 25 |
9 | 1 | 11.11 | 0–31.44 |
jejuni
| Fenugreek | Culture | India | 25 | |
9 | 0 | 0 | 0–34.86 | spp. | Cauliflower | Culture | India | 25 | |
9 | 0 | 0 | 0–34.86 | spp. | Cabbage | Culture | India | 25 | |
10 | 0 | 0 | 0–32.48 | spp. | Coriander | Culture | India | 25 | |
4 | 0 | 0 | 0–55 | spp. | Raddish | Culture | India | 25 | |
6 | 0 | 0 | 0–44.79 | spp. | Carrot | Culture | India | 25 | |
[36] | 151 | 0 | 0 | 0–2.9 | spp. | Lettuce | Culture | UK | 25 |
[37] | 1372 | 12 | 0.9 | 0.4–1.4 | spp. | Fresh leafy vegetable | Culture/molecular | Italy | 25 |
1160 | 6 | 0.5 | 0.1–0.9 | spp. | Ready to Eat vegetable | Culture/molecular | Italy | 25 | |
[38] | 86 | 0 | 0 | 0–5.23 | spp. | Organic vegetable | Culture | North Ireland | 25 |
[39] | 42 | 0 | 0 | 0–10.16 | spp. | RTE vegetables | Culture | Canada | 100 |
[40] | 1260 | 0 | 0 | 0–0.36 | spp. | Fruit and vegetables | Culture | UK | 25 |
224 | 0 | 0 | 0–2.07 | spp. | Mixed salads | Culture | UK | 25 | |
226 | 0 | 0 | 0–2.05 | spp. | Coleslaw (Salad) | Culture | UK | 25 | |
[41] | 12 | 0 | 0 | 0–28.7 | spp. | Salad | Culture | South Africa | 25 |
[42] | 22 | 0 | 0 | 0–17.78 |
jejuni
| Salad/gravy prepared | Culture | South Africa | 20 |
22 | 0 | 0 | 0–17.78 |
jejuni
| Salad/gravy during holding | Culture | South Africa | 20 | |
22 | 0 | 0 | 0–17.78 |
jejuni
| Salad/gravy raw materials | Culture | South Africa | 20 | |
[43] | 65 | 0 | 0 | 0–6.85 | spp. | RTU vegetables | Culture | Canada | 25 |
296 | 0 | 0 | 0–1.47 | spp. | RTU vegetable | Culture | Canada | 25 | |
[44] | 183 | 2 | 1.09 | 0–2.4 | spp. | Spinach | Culture | Canada | 50 |
348 | 2 | 0.57 | 0–1.24 | spp. | Lettuce | Culture | Canada | 50 | |
174 | 2 | 1.15 | 0.0–2.65 | spp. | Radish | Culture | Canada | 200 | |
160 | 1 | 0.62 | 0–1.8 | spp. | Green onion | Culture | Canada | 50 | |
177 | 1 | 0.56 | 0–1.54 | spp. | Parsley | Culture | Canada | 50 | |
153 | 1 | 0.65 | 0.0–1.82 | spp. | Potatoes | Culture | Canada | 200 | |
150 | 0 | 0 | 0.0–3.09 | spp. | Celery | Culture | Canada | 50 | |
130 | 0 | 0 | 0.0–3.55 | spp. | Cabbage | Culture | Canada | 200 | |
149 | 0 | 0 | 0–3.09 | spp. | Carrot | Culture | Canada | 200 | |
123 | 0 | 0 | 0.0–3.61 | spp. | Cucumber | Culture | Canada | 200 | |
482 | 14 | 2.9 | 1.5–4.5 | spp. | Fresh vegetables | Culture | Canada | 50/200 | |
[45] | 90 | 20 | 22.2 | 13.5–30.5 | spp. | MAP mixed salad | Culture | UK | 10 |
[46] | 2870 | 0 | 0 | 0–0.165 | spp. | RTE salads | Culture | UK | 25 |
[47] | 3852 | 0 | 0 | 0–0.122 | spp. | RTE salad vegetables | Culture | UK | 25 |
[48] | 3200 | 0 | 0 | 0–0.148 | spp. | RTE organic vegetables | Culture | UK | 25 |
[49] | 94 | 0 | 0 | 0–4.93 | spp. | Chicken salad | Culture/molecular | UK | 25 |
35 | 0 | 0 | 0–12 | spp. | Ham salad | Culture/molecular | UK | 25 | |
12 | 0 | 0 | 0–28.7 | spp. | Salmon salad | Culture/molecular | UK | 25 | |
[50] | 28 | 0 | 0 | 0–14.6 |
jejuni
| Vegetable | Culture | Malawi | 10 |
[51] | 40 | 0 | 0 | 0–10.6 | spp. | Vegetable | Culture | United States | 25 |
[52] | 11 | 1 | 9.1 | 0–25.9 |
jejuni
| Cucumber | Culture | Malaysia | 25 |
9 | 0 | 0 | 0–34.8 |
jejuni
| Lettuce | Culture | Malaysia | 25 | |
[53] | 55 | 0 | 0 | 0–7.85 |
jejuni
| Asparagus | Culture | New Zealand | 50 |
55 | 0 | 0 | 0–7.85 |
jejuni
| Mung bean sprouts | Culture | New Zealand | 50 | |
55 | 0 | 0 | 0–7.85 |
jejuni
| Watercress | Culture | New Zealand | 50 | |
55 | 0 | 0 | 0–7.85 |
jejuni
| Spinach | Culture | New Zealand | 50 | |
55 | 0 | 0 | 0–7.85 |
jejuni
| Silver beet | Culture | New Zealand | 50 | |
[14] | 1157 | 2 | 0.17 | 0.02–0.62 | spp. | Fruit crops | Culture | Netherland | 25 |
196 | 0 | 0 | 0–1.86 | spp. | Root crops | Culture | Netherland | 25 | |
127 | 0 | 0 | 0–2.86 | spp. | Cabbage | Culture | Netherland | 25 | |
8 | 0 | 0 | 0–36.94 | spp. | Mushrooms | Culture | Netherland | 25 | |
42 | 0 | 0 | 0–8.41 | spp. | Onions, garlic | Culture | Netherland | 25 | |
50 | 1 | 2 | 0.05–10.65 | spp. | Stem and sprout crops | Culture | Netherland | 25 | |
2549 | 5 | 0.2 | 0.06–0.46 | spp. | Mixed salads/vegetables | Culture | Netherland | 25 | |
159 | 1 | 0.6 | 0.02–3.45 | spp. | Vegetable-fruit mix | Culture | Netherland | 25 | |
11 | 0 | 0 | 0–28.49 | spp. | Fruit | Culture | Netherland | 25 | |
779 | 2 | 0.3 | 0.03–0.92 | spp. | Mixed fruit | Culture | Netherland | 25 | |
562 | 2 | 0.36 | 0.04–1.28 | spp. | Leafy vegetables | Culture | Netherland | 25 | |
[54] | 217 | 2 | 0.9 | 0.0–2.2 |
jejuni
| Mushrooms | Culture | Ireland | 10 |
62 | 0 | 0 | 0–7.11 | spp. | Vegetables/salad | Culture | Ireland | 10 | |
[55] | 1810 | 3 | 0.22 | 0.06–0.48 | spp. | Raw vegetable | Culture | Netherland | 25 |
764 | 0 | 0 | 0–0.5 | spp. | Vegetable | Culture | Netherland | 25 | |
1151 | 0 | 0 | 0–0.4 | spp. | Vegetable | Culture | Netherland | 25 |
Meta-analysis results
Overall prevalence
Type of samples
Sourcea | Total inputsb | Total sample sizec | Overall prevalence (%) | 95% confidence interval | I2 (%) | P for χ2 |
---|---|---|---|---|---|---|
Pennywort | 2 | 57 | 57.84 | 45.37–70.31 | 0.00 | 0.74 |
Wild cosmos | 2 | 108 | 53.46 | 17.02–89.89 | 95.10 | 0.00 |
Coriander | 3 | 56 | 41.00 | 0.00–83.65 | 93.60 | 0.00 |
Bean | 4 | 200 | 39.47 | 13.81–65.13 | 94.70 | 0.00 |
Sprouts | 5 | 171 | 23.68 | 6.68–40.68 | 95.60 | 0.00 |
Parsley | 4 | 313 | 18.58 | 8.54–28.62 | 96.10 | 0.00 |
Cucumber | 3 | 157 | 18.30 | 0.00–42.00 | 92.50 | 0.00 |
Fenugreek | 1 | 9 | 11.11 | 0.00–26.83 | – | – |
Cabbage | 4 | 296 | 10.42 | 2.38–18.45 | 95.90 | 0.00 |
Lettuce | 10 | 921 | 1.53 | 0.12–2.94 | 54.00 | 0.02 |
Radish | 2 | 178 | 1.14 | 0.00–2.47 | 0.00 | 0.93 |
Spinach | 6 | 356 | 0.91 | 0.00–1.98 | 0.00 | 0.81 |
Mushroom | 2 | 225 | 0.89 | 0.00–1.99 | 0.00 | 0.92 |
Potato | 1 | 153 | 0.65 | 0.00–1.56 | – | – |
Fresh cut vegetables | 2 | 421 | 0.50 | 0.00–1.10 | – | – |
Green Onion | 2 | 289 | 0.49 | 0.00–1.29 | 0.00 | 0.54 |
Fruits | 4 | 1968 | 0.21 | 0.00–0.45 | 0.00 | 0.97 |
RTE vegetables | 5 | 4763 | 0.13 | 0.00–0.40 | 31.00 | 0.21 |
Vegetables | 15 | 8535 | 0.12 | 0.00–0.28 | 38.40 | 0.06 |
Leafy vegetables | 5 | 11,041 | 0.10 | 0.00–0.25 | 81.10 | 0.00 |
Salad | 16 | 7692 | 0.02 | 0.00–0.26 | 63.50 | 0.00 |
Onion | 1 | 42 | 0.00 | 0.00–4.20 | – | – |
Crops | 1 | 196 | 0.00 | 0.00–0.93 | – | – |
Beet | 1 | 55 | 0.00 | 0.00–3.92 | – | – |
Water cress | 1 | 55 | 0.00 | 0.00–3.92 | – | – |
Asparagus | 1 | 55 | 0.00 | 0.00–3.92 | – | – |
Celery | 1 | 150 | 0.00 | 0.00–1.54 | – | – |
Cauliflower | 1 | 9 | 0.00 | 0.00–17.43 | – | – |
Strawberry | 3 | 191 | 0.00 | 0.00–1.70 | 0.00 | 1.00 |
Tomatoes | 1 | 120 | 0.00 | 0.00–1.90 | – | – |
Endive | 1 | 21 | 0.00 | 0.00–9.31 | 0.00 | 0.00 |
Arugula | 2 | 60 | 0.00 | 0.00–24.53 | 0.00 | 0.00 |
Carrot | 4 | 379 | 0.00 | 0.00–0.90 | 0.00 | 1.00 |
Sourcea | Total inputsb | Total sample sizec | Overall prevalence (%) | 95% confidence interval | I2 (%) | P for χ2 |
---|---|---|---|---|---|---|
Vegetables
| ||||||
Organic vegetable, asparagus, parsley, coriander, tomatoes, green onion, cucumber, endive, mushroom, arugula, cosmos, fenugreek, cauliflower, Celery | 39 | 10,094 | 1.73 | 1.04–2.41 | 95.10 | 0.00 |
RTE vegetables
| ||||||
Fresh cut vegetables, RTU and RTE vegetables | 3 | 1602 | 0.49 | 0.16–0.83 | 0.00 | 0.98 |
Leafy vegetables
| ||||||
Spinach, lettuce, cabbage, pennywort, water cress | 29 | 12,726 | 0.49 | 0.17– 0.82 | 87.00 | 0.00 |
Root crops
| ||||||
Radish, potato, carrot, beet | 9 | 961 | 0.34 | 0.00–0.82 | 0.00 | 0.93 |
Salad
| ||||||
MAP mixed salad, RTE salads, chicken salad, ham salad, salmon salad | 16 | 7692 | 0.02 | 0.00–0.26 | 63.50 | 0.00 |
Bean and sprouts
| ||||||
Winged bean, long yard bean, sprouts, mung bean sprout | 12 | 3932 | 11.08 | 7.82–14.33 | 96.20 | 0.00 |
Fruit
| ||||||
Fruits, strawberry, fruit salads | 8 | 2168 | 0.20 | 0.00–0.45 | 0 | 1.00 |
Campylobacter species
Speciesa | Total inputsb | Total sample sizec | Overall prevalence (%) | 95% confidence interval | I2 (%) | P for χ2 |
---|---|---|---|---|---|---|
Campylobacter spp. | 86 | 37,682 | 0.23 | 0.11–0.35 | 77.8 | 0.000 |
Campylobacter jejuni
| 27 | 1444 | 18.20 | 13.63–22.77 | 97.2 | 0.000 |
Campylobacter coli
| 1 | 40 | 2.50 | 0.0–6.16 | _ | _ |
Methods of detection
Methoda | Total inputsb | Total sample sizec | Overall prevalence (%) | 95% confidence interval | I2 (%) | P for χ2 |
---|---|---|---|---|---|---|
Culture | 85 | 34,922 | 0.06 | 0.01–0.12 | 23.7 | 0.03 |
Molecular | 3 | 120 | 2.38 | 0.0–5.07 | 0.0 | 0.46 |
Culture/molecular | 26 | 4124 | 21.52 | 18.60–24.44 | 97.9 | 0.000 |