Shahdadi Mohsen, Safarirad Maryam, Berizi Enayat, Mazloomi Seyed Mohammad, Hosseinzadeh Saeid, Zare Morteza, Derakhshan Zahra, Rajabi Saeed
Research Committee, Department of Food Hygiene and Quality Control, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran.
Department of Food Hygiene and Public Health, School of Veterinary Medicine, Shiraz University, Shiraz, Iran.
Heliyon. 2023 Mar 26;9(4):e14870. doi: 10.1016/j.heliyon.2023.e14870. eCollection 2023 Apr.
Prevention and control of foodborne pathogens are of vital public health importance, and poultry meat is recognized as a major source of infection in humans. Therefore, it is necessary to reduce the presence of in poultry meat. This article provided a systematic review and modeling to assess the effect of various factors on bacteriophages' function on spp. Reduction in poultry meat. Twenty-two studies were included based on the inclusion and exclusion criteria mentioned in the methodology. The results showed that each unit increase in bacterial dose, phage dose, and temperature increases the reduction by about 7%, 20%, and 1%, respectively. In addition, wild-type phages were more efficient than commercial-type phages, and this result was statistically significant (β = 1.124; p-value <0.001). This multivariate analysis is a helpful tool to predict the role of various factors in the role of phage in reducing in poultry meat.
食源性病原体的预防与控制对公众健康至关重要，禽肉被认为是人类感染的主要来源。因此，有必要减少禽肉中的（此处原文缺失具体内容）。本文进行了系统综述和建模，以评估各种因素对噬菌体在减少禽肉中（此处原文缺失具体菌名）方面功能的影响。根据方法中提到的纳入和排除标准，纳入了22项研究。结果表明，细菌剂量、噬菌体剂量和温度每增加一个单位，（此处原文缺失具体菌名）的减少量分别约增加7%、20%和1%。此外，野生型噬菌体比商业型噬菌体更有效，这一结果具有统计学意义（β = 1.124；p值<0.001）。这种多变量分析是预测各种因素在噬菌体减少禽肉中（此处原文缺失具体菌名）作用的有用工具。
