Effectiveness of Sanitizers Applied During Poultry Chilling for Reducing Campylobacter Contamination on Chicken Meat: A Meta-Analysis

Campylobacter contamination in poultry meat remains a food safety challenge for the industry. This study conducted a systematic review and meta-analysis to quantify the effectiveness of sanitizer-based interventions applied during poultry chilling for reducing Campylobacter concentrations on chicken meat. A PRISMA-guided Scopus search identified 4,080 records, of which 30 studies met the eligibility criteria and provided 137 effect-size observations. Random-effects meta-regression models estimated log reductions and evaluated moderators, including sample type, sanitizer type, sample weight, treatment duration, concentration, treatment temperature, and storage time. Overall, sanitizer-based interventions during chilling significantly reduced Campylobacter levels, with a mean estimated reduction of 0.692 log (SE = 0.176; p < 0.001). In univariate analyses, applied concentration (p = 0.033), sample weight, contact time, and treatment temperature (all p < 0.001) were significantly associated with reductions. After adjustment for multiple moderators, sample type and sanitizer type emerged as the main explanatory factors. Carcass rinses showed the largest reduction among sample types, with a mean decrease of 1.017 log (SE = 0.166; p < 0.001). Neck skin samples showed a lower but significant reduction of 0.506 log (SE = 0.157; p < 0.001), whereas thigh skin samples showed a smaller, non-significant reduction of 0.292 log (SE = 0.645; p = 0.650). Sanitizer type also influenced Campylobacter reduction. Acidified sodium chlorite (0.578 log; SE = 0.125; p < 0.001) and peroxyacetic acid (0.410 log; SE = 0.102; p < 0.001) were associated with the largest reductions. Sodium thiosulfate showed a negative estimated effect (-1.351 log; SE = 0.258; p < 0.001), requiring cautious interpretation, particularly if used as a neutralising agent rather than an antimicrobial treatment. These findings indicate that sanitizer-based interventions during poultry chilling can reduce Campylobacter contamination on chicken meat and may support control-measure selection in slaughterhouses, considering intervention conditions, sample type, regulations, and processing constraints.