SANITARY RISK FACTORS AND MICROBIAL PROFILE IDENTIFICATION BY MALDI-TOF OF STREET READY-TO-EAT MEAT PRODUCTS CONTAMINANTS

Paul Attien; Thomas Dadie; Haziz Sina; Clément Kouassi Kouassi; Lamine Baba-Moussa

doi:10.29121/granthaalayah.v5.i12.2017.490

Authors

Paul Attien Laboratory of Biochemistry and Microbiology, UFR Agroforestry of the University Jean Lorougnon Guédé. BP 150 Daloa, Ivory Coast
Thomas Dadie Laboratory of Biotechnology and Food Microbiology, Faculty of Food Science and Technology; University Nangui Abrogoua. BP 801 Abidjan 02, Côte d'Ivoire
Haziz Sina Laboratory of Biology and Molecular Typing in Microbiology, Faculty of Sciences and Techniques, University of Abomey-Calavi, 05 BP 1604 Cotonou, Benin
Clément Kouassi Kouassi Laboratory of Biochemistry and Microbiology, UFR Agroforestry of the University Jean Lorougnon Guédé. BP 150 Daloa, Ivory Coast
Lamine Baba-Moussa Laboratory of Biology and Molecular Typing in Microbiology, Faculty of Sciences and Techniques, University of Abomey-Calavi, 05 BP 1604 Cotonou, Benin

DOI:

https://doi.org/10.29121/granthaalayah.v5.i12.2017.490

Keywords:

Food Safety, Meat Product, Health Risks Factors, MALDI TOF MS, Abidjan

Abstract [English]

Many persons use to eat ready-to-eat meat products sold mostly on the street. The aim of our study was to investigate the microbial contaminants profile of meat products sold on the streets of 5 communes in Abidjan. To reach our goal, a survey was conducted to investigate on the type of customer, meat, the selling points, and the probable causes of food poisoning. Forty samples of each of the three kind of ready-to-eat meat (beef, pork and chicken) were collected in five communes of Abidjan. The microbial quality of the collected meat was determined with conventional methods and confirmed by matrix-assisted laser desorption ionization-time-of-flight mass spectrometry. The results of the survey showed a health risk potentially related to the method of cooking and the type of meat. Out of the 600 samples analyzed, 443 strains were isolated. Among the microorganisms, there are Cocci’s (61.61%) mainly Staphylococcus strains, Bacilli (37.28%) and yeast (1.11%). Staphylococcal strains and Enterobacteriaceae are the most predominant and chicken meat is the most contaminated meat product. Also, some strains (Alloiococcus otitis and Ochrobactrum intermedium) were rarely isolated. The meat products contamination constitutes a health risk which could cause significant income loss for both merchant and consumer.

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