Pathogens-in-foods: a database of occurrence of microbial hazerds in foods commercialised in Europe
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abstract
The objective of this study was to build a database of the occurrence (both prevalence and counts) of the most
important biological hazards in foods commercialised in Europe. For this, systematic literature searches were
first conducted for every pathogen; namely, Salmonella, Campylobacter, Shigatoxin-producing Escherichia co//,
Listería monocytogenes, Yersinia enterocolitica, Bacillus cereus, Clostridium perfringens, Staphylococcus aureus,
Toxoplasma gondií, norovirus, Hepatitis A vírus, Hepatitis E virus, Cryptosporidium ana Giardia duodenalis; and
after screening for relevance and methodological quality assessment, data were carefully extracted from the
primary studies into a harmonised arrangement consisting of primary study characteristics, food characteristics
ana stage within the food chain, microbiological methods, prevalence results, enumeration results and potential
for bias. Based on the microbiological survey results extracted from 977 primary studies, the database
Pathogens-ln-Foods hás been constructed to facilitate data access and retrieval according to hazard, food class, country or any other relevant variable, with the ability to execute simple statistical calculations.
