Staphylococcal ecosystem of kitoza, a traditional malagasy meat product

Abstract

Kitoza is a traditional meat product from Madagascar manufactured with strips of pork or beef. The process includes a first step of salting and mixing with spices followed by sun-drying or smoking step. As salting and drying select coagulase-negative staphylococci (CNS), our aim was to identify the CNS species in kitoza with the objective in the future of developing indigenous starters. Microbial analyses revealed that the only pathogenic bacterium enumerated was Staphylococcus aureus, which was found in 54% of the samples. The level of Enterobacteriaceae revealed a rather good hygienic quality of these products. CNS were confirmed in all the samples at high levels ranging from 5 to 7logcfu/g. Identification of CNS species in a large collection of 829 isolates revealed 9 identified species, 7 for beef and 8 for pork kitoza. There were significant difference in the distribution of CNS species according to the type of meat and the process. Staphylococcus saprophyticus was the dominant species for sun-dried or smoked beef and sun-dried pork kitoza (73-75%), while for smoked pork kitoza Staphylococcus equorum (26%), S. saprophyticus (23%), Staphylococcus succinus (23%) and Staphylococcus epidermidis (17%) co-dominated. Some CNS could be used as indigenous starters in particular to compete against S. aureus.

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

“…So, the mean water activity values registered in the studied samples are low enough to avoid the growth of pathogenic bacteria in both types of kilichi . These results are in agreement with those obtained by Jones et al, () for Cameroun coated kilichi (0.59) but lower than those of Petit et al () on dried Bitong (0.65–0.68), and Ratsimba et al, () on dried Kitoza (0.86) and smoked Kitoza (0.94). Bitong is a traditional South African ready‐to‐eat meat product made from raw meat by salting, curing, and drying.…”

“…Uncoated kilichi presents a mean pH lower than that of coated kilichi. The values found are similar to the results reported by Kalilou (), with a pH ranging between 5.7 and 6.2 for both types of kilichi, by Jones et al, () for coated kilichi (5.81), by Petit et al, () for dried Bitong (5.5–6.26) and by Ratsimba et al, () for dry Kitoza and smoked Kitoza (5.67 and 5.87, respectively). These mean pH levels are lower than average value of 6.33 obtained by Eke et al () on Dambu namma (fried ground beef).…”

“…The salt should play a role of preservative at short and average term but could be a source of disease. Petit et al, () and Ratsimba et al, () have reported salt contents of 5.5%–7.9%, 2.83%, and 3.61% in dried Bitong , dried Kitoza, and smoked Kitoza, respectively. The average protein content for both kilichi types are compliant with CNNN standard (50 à 70%) and the average coated kilichi protein content is similar to that obtained (49.8%) by Mgbemere et al, ().…”

Physicochemical and microbiological characteristics of kitoza, a traditional salted/dried/smoked meat product of Madagascar

“…In fact, CNS were higher in dried pork kitoza. Significant differences between the distribution of CNS species were also observed in a previous study (Ratsimba et al, ). The high total counts measured in kitoza (on average 7 log cfu/g) were related to the high counts of LAB and CNS.…”

Listeria monocytogenes and enterotoxigenic Staphylococcus aureus in dry fermented sausages belonging to “Traditional Agri‐Food Product” produced in Southern Italy

“…In meat fermentation, two main groups of bacteria are considered important: the lactic acid bacteria (LAB) and the coagulase‐negative staphylococci (CNS; Talon & Leroy, ). Among CNS, S. carnosus and S. xylosus species are used as starter cultures for manufacturing dry sausages in the EU (Casquete et al, ; Corbière Morot‐Bizot, Leroy, & Talon, ; Ratsimba et al, ). These microorganisms are of great importance for the development of suitable color, texture, and flavor and they are employed during the manufacture of artisan and industrial fermented sausages (Leroy, Verluyten, & De Vuyst, ; Ratsimba et al, ).…”