TITLE:
Microbiological Quality of Fresh and Grilled Mutton Sold in Ouagadougou, Burkina Faso
AUTHORS:
Zoénabo Douamba, Abel Tankoano, Donatien Kaboré, Diarra Compaore-Sereme, Mahamoudou Ouédraogo, Pingdwindé Marie Judith Samadoulougou-Kafando, Adama Paré, Mamadou Hama Dicko, Hagrétou Sawadogo/Lingani
KEYWORDS:
Meat, Mutton, Grilling, Microbial Quality
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.13 No.12,
December
30,
2022
ABSTRACT: In Ouagadougou, grilled meats in the form of pieces and brochettes are
very popular and well-known to consumers. The aim of this study was to assess
the microbial quality of mutton meat sold in Ouagadougou, Burkina Faso. A total
of 120 samples were collected from 20 meat grillers 60 samples of fresh meat
and 60 samples of grilled meat. The sampling was done between the month of
August 2018 and the month of February 2019. The samples were analyzed according
to standard methods. The test performed were counts of Aerobic Mesophilic
Bacteria (AMB), yeasts and molds, enterobacteria, Campylobacter spp, Staphylococcus aureus, Bacillus cereus, Brucella spp, Pseudomonas
aeruginosa, the search
for salmonella, and the detection of antibiotics residues. Results
showed a high count of AMB (8.77 and 6.78 log UFC/g); enterobacteria (6.58 and
3.05 log UFC/g), Staphylococcus aureus (6.45 and 4.35 log UFC/g), Bacillus
cereus (6.98 and 4.52 log
UFC/g), Campylobacter (6.03 and 3.86 log UFC/g), yeasts and molds (4.80
and 3.26 log UFC/g) and Pseudomonas aeruginosa (0.45 and 0.15 log
UFC/g), respectively in fresh meat and grilled meat. Presumptive Salmonella was found
in 95% of fresh meat samples and in 75% of grilled meat samples. In the tested
samples, no Brucella spp were
detected. However, residues of antibiotics were found in 5% of fresh meat
samples and 5% of grilled meat samples. Means of moisture and pH were
respectively 74.91% and 6.05% for
fresh meat and 53.21% and 6.06% for
grilled meat. The average microbial counts recorded in fresh and grilled meat
are significantly high and indicate poor hygiene in the raw material and
ready-to-eat meat. Good practices of hygiene and processing guides should be
developed for the meat grilling value chain actors to reduce contamination
risks.