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Table 1 Information of included studies in the meta-analysis of prevalence of Campylobacter spp. in vegetables, fruits and fresh produces

From: The prevalence of Campylobacter spp. in vegetables, fruits, and fresh produce: a systematic review and meta-analysis

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

  1. a Number of samples, b Number of positive samples, c Sample volume