Evaluation of microbial dangers associated with bovine fresh meat and transformed in N'Djamena and Yaoundé

CaHReF 20116, Yaoundé Conges hall, 23 – 26 August 2016 , PL122

Meat is a source of protein that has an important place in our diet. Bovine meat is rich in vitamins, protein and contains all the essential amino acids, iron and zinc. In Central Africa, meat consumption is important in reducing the malnutrition rate; unfortunately the hygienic quality is not guaranteed. The majority of morbidity and mortality related to foodborne infections are caused by bacterial agents. Meat infected with microorganisms is the cause of many food-borne diseases. The main objective of this study is to evaluate microbial dangers associated with bovine fresh meat and processed bovine meat from N’Djamena and Yaoundé. In this study, 120 samples of dried meat, fresh meat and kilichi were collected from Yaoundé and N’Djamena to study the values and microbiological conformity with the specific standards for meat according to the criteria of EU regulation. These samples collected were analyzed in the Food Safety Laboratory of the Biotechnology Center at the University of Yaoundé I and the Laboratory of the Institute of Livestock Research for Development of N'Djamena. Total aerobic mesophilic bacteria, Enterobacteriaceae, Escherichia coli, Staphylococcus aureus and Salmonella were counted, isolated and identified according to the standard microbiological methods. SPSS IBM Software 20 was used to perform statistical analyzes. 75% of dry meat from N’Djamena contain more Escherichia coli and 60% % of dry meat from Yaoundé contain more E. coli. 70% of fresh meat from Yaoundé exceed limit standard of Staphylococcus aureus against 55% of fresh meat from N’Djamena. 30% of kilichi meat from Yaoundé contain Salmonella and 10% % of kilichi meat from N’Djamena contain Salmonella. The presence of various bacteria in fresh and processed bovine meat sold in N’Djamena and Yaoundé is an indication of low standards applied, it is important to realize the management of meat safety risks with food monitoring authorities.

Microbial dangers, bovine fresh meat, dry meat, kilichi