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Mar 11, 2023Keywords:
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Microbiological quality and antimicrobial resistance of <i>Salmonella</i> spp. and <i>Escherichia coli</i> isolated from grilled meat
Abstract
In Chad, grilled meat has been well appreciated and consumed regularly. However, it could be the cause of many diseases if handled under unhygienic conditions. The objective of this study was to evaluate the microbiological quality and antimicrobial resistance profile of strains of Salmonella spp. and Escherichia coli isolated from grilled meat in the city of N'Djamena. Thirty producers were surveyed at least once from 02 August 2018 to 31 January 2019 and one grilled meat sample was collected from each of them. Total Mesophile Aerobic Flora (TMAF), Thermotolerant Coliform (TTC), Escherichia coli and Salmonella spp. counts, as well as susceptibility testing, were conducted at the Food and Nutrition Sciences Research Laboratory in N'Djamena according to standard methods. The level of the contamination of grilled meats was 83.33% for TMAF and 56.67% for TTC. The prevalence of Escherichia coli was 36.36%. Resistance was observed with some antibiotics especially those to the beta-lactam family. This study revealed that the grilled meat can expose the consumers to a sanitary risk. It should be stressed the strict application of good hygiene practices.
