The Prevalence of Salmonella Contamination in Beef and Beef Products: A Systematic Review and Meta-analysis

Abstract

Salmonella continues to be a leading global foodborne pathogen, posing significant threats to public health, economic stability, and food safety systems. According to the WHO, Salmonella infections account for approximately 93.8 million cases of gastroenteritis and 155,000 deaths worldwide annually. Its ability to survive and proliferate in diverse environments makes it a persistent threat throughout the food production and supply chain. In Indonesia, increasing beef consumption amidst domestic production deficits has heightened food safety concerns, as beef serves as a key vector for Salmonella contamination. This research systematically analysed the prevalence of Salmonella contamination in beef and beef products globally, regionally, and Indonesia aiming to identify patterns, contributing factors, and disparities, to enhance food safety standards and align with SDGs 3 and 6. A systematic review and meta-analysis were conducted on peer-reviewed journal articles published between 2015 and 2025, sourced from the Scopus database. Studies were screened using PRISMA guidelines, involved formulating research questions, applying strict inclusion and exclusion criteria, sourcing and selecting studies, extracting, evaluating data related to Salmonella contamination and pooled prevalence rates were calculated to assess heterogeneity and contamination risk factors. The findings revealed an overall average Salmonella prevalence of 9.89% with contamination rates of 12.5% in developed countries and 8.9% in developing countries. Key risk factors for Salmonella contamination in beef include sanitation practices, detection methods, reporting standards, meat handling procedures, and centralized processing systems. The emergence of multidrug-resistant strains amplifies public health challenges, complicating treatment and containment efforts. The findings emphasize the need for enhanced surveillance systems, stricter hygiene protocols, and public education on safe beef preparation. These measures are essential for mitigating Salmonella-related health risks and reducing the socio-economic burden of foodborne illnesses, contributing to improved food safety standards globally.