Table 8.
Meta‐analyses affected by relevance screening performed by a single reviewer (shortcut 4 — reviewer B).
| Original SR‐MA | After shortcut | ||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| Author | Meta‐analysis | Obs/trials/studies | Summary estimate (95% CI) | Q | p | I 2 | Obs/trials/studies | Summary estimate (95% CI) | Q | p | I 2 |
| Bucher et al., 2015 | 2. Immersion chilling with chlorine | 300/6/4 | SMD −1.955 (−2.609, −1.302) | 32.14 | <0.001 | 84.4% | 220/5/3 | SMD −1.960 (−2.977, −0.942) | 31.99 | <0.001 | 87.5% |
| Bucher et al., 2015 | 4. Immersion chilling with unspecific disinfectant — BaA trials | 192/5/2 | SMD −2.472 (−3.387, −1.156) | 107.11 | <0.001 | 96.3% | All studies excluded | n/a | n/a | n/a | n/a |
| Bucher et al., 2015 | 7. Immersion chilling with unspecified disinfectant — ChT | 316/4/3 | OR 0.284 (0.026, 3.081) | 12.68 | 0.005 | 76.3% | 244/3/2 | OR 0.297 (0.014, 6.165) | 11.07 | 0.004 | 81.9% |
| Greig et al., 2012 | 3. Final carcass wash | 838/10/4 | OR 0.563 (0.414, 0.766) | 8.42 | 0.493 | 0.0% | 538/9/3 | OR 0.747 (0.497, 1.123) | 4.12 | 0.846 | 0.0% |
| Greig et al., 2012 | 4. Pasteurization — steam | 3286/17/6 | OR 0.134 (0.080, 0.223) | 25.07 | 0.069 | 36.2% | 3006/10/5 | OR 0.094 (0.066, 0.135) | 9.75 | 0.371 | 7.7% |
| Greig et al., 2012 | 7. Overall pasteurization rate | 3986/31/10 | OR 0.092 (0.062, 0.135) | 47.63 | 0.022 | 37.0% | 3706/24/9 | OR 0.076 (0.053, 0.109) | 30.64 | 0.132 | 24.9% |
| Greig et al., 2012 | 9. Dry chill | 925/9/4 | OR 0.166 (0.114, 0.242) | 4.59 | 0.800 | 0.0% | 540/8/3 | OR 0.222 (0.111, 0.442) | 3.62 | 0.823 | 0.0% |
| Wilhelm et al., 2011 | 1. HACCP on aerobic bacterial counts | 2486/(n/a)/3 | SMD −0.747 (−0.943, −0.551) | 5.16 | 0.076 | 61.3% | 520/(n/a)/2 | SMD −1.027 (−1.923, −0.132) | 4.98 | 0.026 | 79.9% |
| Wilhelm et al., 2011 | 2. HACCP on E. coli prevalence | 6236/(n/a)/3 | OR 0.585 (0.298, 1.149) | 9.77 | 0.008 | 79.5% | All studies excluded | n/a | n/a | n/a | n/a |
| Wilhelm et al., 2011 | 3. HACCP on Salmonella spp. prevalence — beef | 7843/(n/a)/5 | OR 0.887 (0.530, 1.485) | 3.39 | 0.496 | 0.0% | All studies excluded | n/a | n/a | n/a | n/a |
| Wilhelm et al., 2011 | 4. HACCP on Salmonella spp. prevalence — pork | 11540/(n/a)/3 | OR 0.776 (0.535, 1.123) | 10.45 | 0.005 | 80.9% | All studies excluded | n/a | n/a | n/a | n/a |
| Wilhelm et al., 2011 | 5. HACCP on Salmonella spp. prevalence — poultry | 16417/(n/a)/2 | OR 0.392 (0.173, 0.886) | 76.34 | <0.001 | 97.4% | All studies excluded | n/a | n/a | n/a | n/a |
Obs, observations; CI, confidence interval; OR, odd ratio; Q, Cochran's Q statistic; n/a, not applicable, SMD, standardized mean difference.