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Essais de conservation des viandes sechees « kilichi » commercialisees au tchad : etudes de la stabilite microbiologique
Abstract
This study is a synthesis of the results of conservation at different temperatures samples of beef processed and dried called « Kilichi » Conservation is conducted following four conditions. This is the
ambient temperature at 26°C, in the incubator at 30°C, alternating between 12°C and 24°C for 12 hours in the refrigerator at 4±1°C. The hygienic and organoleptic qualities are evaluated at each stage of
preservation and analysis. The results before and during the testing of conservation for about three months revealed that the flora mesophilic which varies depending on the conditions of conservation complies with the criteria of the French Association for Standardization used. The highest count of this flora gave 8.102 CFU/g Flora mesophilic against 270 CFU/g « Kilichi » "analyzed" before the tests conservation. The total coliform, thermotolerant coliforms, Escherichia coli and Staphylococcus aureus are absent during all stages of the study. By contrast, the growth of isolated moulds (Aspergillus flavus,
Penicillum citrinum and Rhizopus sp.) Arose from a growing and irregular. Also, note there, the disappearance at certain stages of certain fungal strains during storage, including P. Citrinum and
Rhizopus sp. The organoleptic analysis for the conservation revealed no significant difference compared with samples. However, the wetting properties of the samples in the refrigerator and / or alternating
temperature (12°C and 24°C) does not achieve conservation « Kilichi » for several weeks under these conditions. But at a temperature of 26 to 30° C it is possible provided that the original flora is low. The potential danger recorded before and during the conservation is linked to the presence and development of toxigenic fungi counted.
ambient temperature at 26°C, in the incubator at 30°C, alternating between 12°C and 24°C for 12 hours in the refrigerator at 4±1°C. The hygienic and organoleptic qualities are evaluated at each stage of
preservation and analysis. The results before and during the testing of conservation for about three months revealed that the flora mesophilic which varies depending on the conditions of conservation complies with the criteria of the French Association for Standardization used. The highest count of this flora gave 8.102 CFU/g Flora mesophilic against 270 CFU/g « Kilichi » "analyzed" before the tests conservation. The total coliform, thermotolerant coliforms, Escherichia coli and Staphylococcus aureus are absent during all stages of the study. By contrast, the growth of isolated moulds (Aspergillus flavus,
Penicillum citrinum and Rhizopus sp.) Arose from a growing and irregular. Also, note there, the disappearance at certain stages of certain fungal strains during storage, including P. Citrinum and
Rhizopus sp. The organoleptic analysis for the conservation revealed no significant difference compared with samples. However, the wetting properties of the samples in the refrigerator and / or alternating
temperature (12°C and 24°C) does not achieve conservation « Kilichi » for several weeks under these conditions. But at a temperature of 26 to 30° C it is possible provided that the original flora is low. The potential danger recorded before and during the conservation is linked to the presence and development of toxigenic fungi counted.
