Evaluation of microbial adverse effects on fresh and processed bovine meat in NDjamena (Chad) and Yaound (Cameroun)

Abstract

A study from May 2015 to February 2016 was conducted in N'Djamena and Yaoundé regions to assess the microbial hazards associated with fresh and transformed bovine meat. A total of 120 samples of dried, fresh and spicy dry meat (kilichi) were collected. The microbiological results showed that 70% of dried meat from N'Djamena had Escherichia coli as major contaminant compared to 55% of dried meat from Yaoundé. 60% of fresh meat from Yaoundé was out of standards because it contained Staphylococcus aureus against 40% of fresh meat from N'Djamena and 25% of kilichi meat from Yaoundé containing Salmonella; it was only 10% of kilichi meat from N'Djamena that was positive for the same. The results of 70% of dried meat samples from N'Djamena as well as 70% of kilichi meat from Yaoundé had good standards with S. aureus. This work provides evidences that there is various food borne pathogenic bacteria in fresh and processed bovine meat sold in N'Djamena and Yaoundé, which is an indication of poor standards. It reinforces the urgent need for implementation of a quality management system in these sectors in Yaoundé and N'Djamena.

Assessment of the physicochemical characteristics, chemical and microbiological safety of two types of kilichi, a grilled meat produced in Niger

“…The conditions of processing and distribution practices do not guaranty the safety of this product. Analyses conducted on this product in Tchad and Cameroun showed high levels of contamination by pathogenic bacteria, in particular Salmonella, presenting a risk of acute intoxication for consumer (Kimassoum et al, 2017;Mbawala, Daoudou, & Ngassoum, 2010). The problem of pathogenic bacteria seems to be the most worrying, but grilling step of the product shows risk of contamination by Polycyclic Aromatic Hydrocarbons (PAHs).…”