Salmonellosis is one of the most common foodborne infections worldwide. Various Salmonella enterica serotypes can cause this infection and can be transmitted through food contact surfaces. The most common way to prevent this infection is by applying disinfectant on food contact surfaces. Therefore, this research aims to summarize the effect of different disinfectants for controlling Salmonella serotypes on food contact surfaces. PRISMA guidelines were used as the method to find suitable sources for this systematic review. Relevant studies that were used are retrieved from several databases such as Science Direct, EBSCOhost, Taylor & Francis, SAGE, and Scopus. The keywords used to identify the relevant studies were “disinfectant”, “Salmonella sp.”, “food contact surface”, “food safety”, and “hygiene”. The initial search in the databases yielded 75 articles. After the screening process based on the criteria of the article, only 6 articles were used in the final systematic review. The result showed that the effect of disinfectants on foodborne pathogens, especially Salmonella serotypes, can be influenced by the composition of the disinfectant, the type of serotype, and the food contact surface material used. Therefore, in-depth consideration is needed regarding the factors that influence the effectiveness of a disinfectant, especially on food contact surfaces in the food industry.

中文翻译：

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不同消毒剂控制食品接触表面沙门氏菌血清型的效果：综述

沙门氏菌病是全世界最常见的食源性感染之一。各种各样的肠沙门氏菌血清型可引起这种感染，并可通过食品接触表面传播。预防这种感染的最常见方法是在食品接触表面使用消毒剂。因此，本研究旨在总结不同消毒剂的控制效果。沙门氏菌食品接触表面上的血清型。 PRISMA 指南被用作为本次系统评价寻找合适来源的方法。使用的相关研究是从多个数据库检索的，例如 Science Direct、EBSCOhost、Taylor & Francis、SAGE 和 Scopus。用于识别相关研究的关键词是“消毒剂”，“沙门氏菌sp.”、“食品接触表面”、“食品安全”和“卫生”。数据库中的初步搜索产生了 75 篇文章。经过根据文章标准的筛选，最终只有6篇文章进入系统评价。结果表明，消毒剂对食源性致病菌，尤其是食源性致病菌的作用沙门氏菌血清型可能受到消毒剂成分、血清型类型和所用食品接触表面材料的影响。因此，需要深入考虑影响消毒剂有效性的因素，特别是在食品工业中的食品接触表面。