Microbiological Characterization of Grilled Meat “Tchatchanga” in Cotonou (Southern Benin): Enumeration, Isolation and Resistance Profile of Staphylococcus aureus and Escherichia coli

Microbiological Characterization of Grilled Meat “Tchatchanga” in Cotonou (Southern Benin): Enumeration, Isolation and Resistance Profile of Staphylococcus aureus and Escherichia coli

Collective food-borne diseases are the reason for a considerable number of deaths in developing countries. The contamination of meat is often noticed. The purpose of the present study was to enumerate, isolate and evaluate the resistance profile of Staphylococcus aureus and Escherichia coli in grill...

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Bibliographic Details
Published in:Notulae scientia biologicae Vol. 11; no. 1; pp. 39 - 44
Main Authors: ASSIM, Ousmane, DOUGNON, Victorien T., CHABI, Nicodème W., AGBANKPE, Jerrold A., ANIAMBOSSOU, Alidah V., FABIYI, Kafayath A., BABA-MOUSSA, Lamine
Format: Journal Article
Language:English
Published: Cluj-Napoca Society of Land Measurements and Cadastre from Transylvania, SMTCT 2019
Society of Land Measurements and Cadastre from Transylvania (SMTCT)
Subjects:
Accumulators
Bacteria
bacteria in food
Coliforms
Deformation resistance
Developing countries
E coli
Enumeration
Escherichia coli
Food
Food contamination
Food safety
Foodborne diseases
grilled meat
Hygiene
LDCs
Meat
Pathogens
resistance profile of bacteria in food
Staphylococcus aureus
Tchatchanga
Benin
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Summary:Collective food-borne diseases are the reason for a considerable number of deaths in developing countries. The contamination of meat is often noticed. The purpose of the present study was to enumerate, isolate and evaluate the resistance profile of Staphylococcus aureus and Escherichia coli in grilled meat consumed in Southern Benin. To achieve this goal, 30 thirty samples of grilled meat “Tchatchanga” were collected in three districts of the city of Cotonou. After collection, the samples were identified, stored in a cooler containing cold accumulator’s and sent to the laboratory for analysis. The resistance profile of the different isolated strains was then sought: 30% of the samples were contaminated with Escherichia coli and 100% with Staphylococci. In terms of hygienic quality, 70% of the samples were of unsatisfactory. Of the 30 staphylococcal strains, 11 were identified as Staphylococcus aureus. Regarding the strain resistance profile, 88.89% of the Escherichia coli strains were multi-resistant compared to 72.72% of Staphylococcus aureus. This study revealed the necessity of urgent actions to ensure food safety in Benin.
ISSN:2067-3205
2067-3264
DOI:10.15835/nsb11110274