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

Table 3 Prevalence of Campylobacter in subgroups of freshly produced foods

Source^a	Total inputs^b	Total sample size^c	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

^aSample collections were grouped into seven categories: vegetables, RTE vegetables, leafy vegetables, root crops, salad, beans and sprouts, and fruit
^bNumber of distinctive prevalence values is reported
^cNumber of vegetable and fruit samples used to determine each estimate

ISSN: 1757-4749