Microbial contamination associated with the processing of tchachanga, a roasted meat product

  • DGH Anihouvi
  • APP Kayodé
  • VB Anihouvi
  • P Azokpota
  • SO Kotchoni
  • DJ Hounhouigan

Abstract

This study aimed to assess the microbiological contamination and quality of tchachanga, a roasted meat braised product processed at traditional scale in Benin, West Africa. A survey was performed to collect samples of tchachanga and data related to hygienic conditions of the roasted meat processing environment. A total of 60 samples of tchachanga including skewers, roasted meat and seasoned wrapped meat were collected from different processing sites in Cotonou, Benin. The main food borne microorganisms involved were investigated using standard methods. Moreover, a follow-up of tchachanga processing was performed to identify contamination factors of the product. In this respect, samples were collected at certain steps during the processing, and various microorganisms such as coliforms, pathogenic Staphylococcus and Salmonella were traced. The number of mesophilic aerobic bacteria in different products ranged between 6.47±0.61 and 6.93±0.43 Log (cfu/g). Total coliforms, faecal coliforms and Staphylococci ranged from 1.59 to 4.79, 1.00 to 3.2 and 3.49 to 5.2 Log (cfu/g), respectively. No significant differences were observed in the microbial count of different types of tchachanga investigated, but different processing methods had significant changes in the microbial content of the samples as a result of the processing environments and the ingredients used. The presence of Salmonella sp. was observed in all products.

Keywords: Street food, Tchachanga, meat, microbiology, quality

African Journal of Biotechnology Vol. 12(18), pp. 2449-2455

Author Biographies

DGH Anihouvi
Département de Nutrition et Sciences Alimentaires, Faculté des Sciences Agronomiques, Université d’Abomey-Calavi, 01 BP 526 Cotonou, Bénin
APP Kayodé
Département de Nutrition et Sciences Alimentaires, Faculté des Sciences Agronomiques, Université d’Abomey-Calavi, 01 BP 526 Cotonou, Bénin
VB Anihouvi
Département de Nutrition et Sciences Alimentaires, Faculté des Sciences Agronomiques, Université d’Abomey-Calavi, 01 BP 526 Cotonou, Bénin
P Azokpota
Département de Nutrition et Sciences Alimentaires, Faculté des Sciences Agronomiques, Université d’Abomey-Calavi, 01 BP 526 Cotonou, Bénin
SO Kotchoni
Department of Biology and Center for Computational and Integrative Biology, Rutgers University, 315 Penn St., Camden, NJ 08102, USA.
DJ Hounhouigan
Department of Biology and Center for Computational and Integrative Biology, Rutgers University, 315 Penn St., Camden, NJ 08102, USA.
Published
2016-01-30
Section
Articles

eISSN: 1684-5315