Microbial Profile of Fresh Beef Sold in the Markets of Ngaoundéré, Cameroon, and Antiadhesive Activity of a Biosurfactant against Selected Bacterial Pathogens

Abstract

Owing to its composition, meat is recognized as one of the best media for microbial growth leading to meat spoilage and food-borne illness. The ability of microorganisms to adhere to surfaces where meat is deposited during selling is a nonnegligible cause of meat contamination. This work was performed to assess the microbial profile of fresh beef sold in the markets of Ngaoundéré town and evaluate the antiadhesive activity of a biosurfactant derived from Lactobacillus paracasei subsp. tolerans N2 against selected pathogenic strains isolated in fresh beef. All fresh beef samples analysed were contaminated with both pathogenic and spoilage microorganisms at levels higher than the microbiological criteria set by the European Commission. A total of 151 strains belonging to 12 species (Pseudomonas putida, Pseudomonas aeruginosa, Pseudomonas sp., Escherichia coli 1, Escherichia coli, Salmonella enteritidis, Salmonella sp., Staphylococcus epidermidis, Staphylococcus xylosus, Staphylococcus aureus, Candida albicans, and Candida sp.) were isolated and identified. A specific relationship between the microbial diversity of fresh beef and the sampling sites was observed. Biosurfactant displayed antiadhesive activity against all the tested strains and the complete inhibition (100%) of Bacillus sp. BC1, S. aureus STP1, and S. xylosus STP2 was noticed at biosurfactant concentration of 10 mg/mL. This study indicates the microbial diversity of fresh beef sold in Ngaoundéré markets and suggests the potential use of biosurfactant as an antiadhesive agent in the meat industry.

Microbiological Quality of Egusi Pudding, A Traditional Cake of Cucurbitaceae Sold in the City of Yaoundé, Cameroon

“…A similar conclusion was stated in the literature as the authors found a TMAF of Egusi pudding under the threshold recommended value [16]. However, the TMAF gives only an indication of the general contamination of food [36]. It does not provide information on the group of microorganisms present in these foods and which might constitute a risk for consumers' health.…”

“…is information strengthened the hypothesis that the protein sources offer a favorable environment for the proliferation of microorganisms and thus might represent a source of contamination [20]. Indeed, protein sources such as beef contained their own microflora of pathogenic and spoilage microorganisms [36]. In addition to their microflora, the paste of Cucurbitaceae seeds will increase the final load of the dishes.…”

Prevalence and PCR Screening of Pseudomonas Isolated from Some Meat Products in Egypt

“…Akan and Gürbüz, (2016). the presence of microorganisms like P. putida, P. aeruginosa, Pseudomonas fragi and P.fluorescens which can lead to a quick spoilage of the products and reduced shelf life of them .. Efforts made by the Government to improve the microbiological quality of fresh beef should deal not only with the respect of good slaughtering, evisceration, and hygienic practices but also with the cleaning process of surfaces where meat is cut and sold (Mouafo et al, (2020). Meat spoilage is usually associated with P. fluorescens, P. aeruginosa, P. fragi, and P. lundensis.…”

Biological properties and structural characterization of a novel rhamnolipid like‐biosurfactants produced by Lactobacillus casei subsp. casei TM1B

“…A lactobacilli strain isolated from acidic curdled cow milk ( pendidam ) manufactured in the Adamawa region of Cameroon was used to produce biosurfactants. The strain was identified at the phenotypic level based on their cultural, microscopic, and biochemical traits [18]. Staphylococcus aureus microbial type culture collection (MTCC) 1430 and Escherichia coli MTCC 118 were used for antimicrobial assays.…”