Microbiological Characterization of Grilled Meat “Tchatchanga” in Cotonou (Southern Benin): Enumeration, Isolation and Resistance Profile of Staphylococcus aureus and Escherichia coli

  • Ousmane ASSIM University of Abomey-Calavi, Laboratory of Teaching and Research in Microbiology, Department of Food Technology Engineering, Polytechnic School of Abomey-Calavi, 01 BP 2009 Cotonou, Benin
  • Victorien T. DOUGNON University of Abomey-Calavi, Research Unit in Applied Microbiology and Pharmacology of Natural Substances, Laboratory of Research in Applied Biology, Polytechnic School of Abomey-Calavi, 01 BP 2009 Cotonou, Benin
  • Nicodème W. CHABI University of Abomey-Calavi, Laboratory of Teaching and Research in Microbiology, Department of Food Technology Engineering, Polytechnic School of Abomey-Calavi, 01 BP 2009 Cotonou, Benin
  • Jerrold A. AGBANKPE University of Abomey-Calavi, Research Unit in Applied Microbiology and Pharmacology of Natural Substances, Laboratory of Research in Applied Biology, Polytechnic School of Abomey-Calavi, 01 BP 2009 Cotonou, Benin
  • Alidah V. ANIAMBOSSOU University of Abomey-Calavi, Research Unit in Applied Microbiology and Pharmacology of Natural Substances, Laboratory of Research in Applied Biology, Polytechnic School of Abomey-Calavi, 01 BP 2009 Cotonou, Benin
  • Kafayath A. FABIYI University of Abomey-Calavi, Research Unit in Applied Microbiology and Pharmacology of Natural Substances, Laboratory of Research in Applied Biology, Polytechnic School of Abomey-Calavi, 01 BP 2009 Cotonou, Benin
  • Lamine BABA-MOUSSA University of Abomey-Calavi, Laboratory of Biology and Molecular Typing in Microbiology, Faculty of Science and Technology, 05 BP 1604 Cotonou, Benin
Keywords: bacteria in food, food safety, grilled meat, resistance profile of bacteria in food, Tchatchanga

Abstract

Collective food-borne diseases are the reason for a considerable number of deaths in developing countries. The contamination of meat is often noticed. The purpose of the present study was to enumerate, isolate and evaluate the resistance profile of Staphylococcus aureus and Escherichia coli in grilled meat consumed in Southern Benin. To achieve this goal, 30 thirty samples of grilled meat “Tchatchanga” were collected in three districts of the city of Cotonou. After collection, the samples were identified, stored in a cooler containing cold accumulator’s and sent to the laboratory for analysis. The resistance profile of the different isolated strains was then sought: 30% of the samples were contaminated with Escherichia coli and 100% with Staphylococci. In terms of hygienic quality, 70% of the samples were of unsatisfactory. Of the 30 staphylococcal strains, 11 were identified as Staphylococcus aureus. Regarding the strain resistance profile, 88.89% of the Escherichia coli strains were multi-resistant compared to 72.72% of Staphylococcus aureus. This study revealed the necessity of urgent actions to ensure food safety in Benin.

Metrics

Metrics Loading ...

References

Ahouandjinou H, Baba-Moussa F, Gbaguidi B, Sina H, Adeoti K, Mousse W (2016). Antibiotic resistance and virulence factors of isolated Escherichia coli strains of bovine carcasses from Benin. European Scientific Journal 12(33):1857-7881.

Bankolé HS, Baba-Moussa F, Agbankpé JA, Dougnon TV, Lègonou M, … Baba-Moussa L (2012). Campylobacter isolation test in poultry meat in the Republic of Benin. International Journal of Biological and Chemical Sciences 6(5):1979-1986.

Benaissa A, Ould El Hadj Khelil A, Adamou A, Babelhadj B, … Riad A (2014). Quality of camel meat in slaughter houses of Ouargla in Algeria. II. Superficial bacterial contamination of carcasses. Journal of Livestock and Veterinary Medicine in Tropical Countries 67(4):229-233.

Benniani Leila, Sanae Berrada, Bouchra Salame, Mohamed Aabouch, El Ouali Lalami Abdelhakim (2016). Evaluation of the hygienic quality of meat and certain meat products taken from the city of Fes, Morocco. International Journal of Innovation and Applied Studies 15(3):547-554.

Boko K, Gangnito M, Toleba S, Sessou P, Tougan U, Aguidissou O, Kpodekon M, Farougou S (2017). Microbial quality of “Tchachanga”, a barbecued mutton sold in Benin. Advances in Microbiology 7:633-640.

Chaalal Wafaa (2013). Occurrence and antimicrobial resistance profile of Staphylococcus aureus isolated from food products. University of Es Senia Oran. Memory for obtaining magister, pp 115.

Cohen N, Ennaji H, Hassar M, Karib H (2006). The bacterial quality of meat and offal in Casablanca (Morocco). Molecular Nutrition & Food Research 50(6):557-562.

Delmas G, Gallay A, Espié E, Haeghebaert S, Pihier N, … Desenclos J (2006). Collective food poisoning in France between 1996 and 2005. Bulletin Epidemiologique Hebdomadaire 51-52:418-422.

Djenidi R (2016). Study of the superficial contamination of sheep carcasses using bacteriological examinations at the abattoir of Bordj Bou Arréridj. Biannual review - Ferhat Abbas University Setif 1, Agriculture Review 12:47-56.

El- Hadef El Okki S, El-Groud R, Kenana H, Quessy S (2005). Evaluation of the superficial contamination of bovine and ovine carcasses from the municipal abattoir of Constantine in Algeria. Canadian Veterinary Journal 46(6):638-640.

J Pit, Cappelier JM, Laroche M, Fradin N, Giraudet K, Magras C (2006). Beef meat: An analysis of biological hazards for the consumer applied to the slaughterhouse. Meeting Research Ruminants 13:411-414.

Ilboudo André, Savadogo Aly, Nicolas Barro, Seydi Malang, Traoré Alfred (2010). Microbiological quality of meat used in catering: case of the academics of Ouagadougou, Burkina-Faso. Revue de Microbiologie Industrielle, Sanitaire et Environnementale 4(1):99-113.

Khallaf M, Benbakhta B, Nasri I, Sarhane B, Senouci S, Ennaji MM (2014).. Prevalence of Staphylococcus aureus isolated from market meat in Rabat, Morocco. International Journal of Innovation and Applied Studies 7(4):1665-1670.

Martins IM, Kabuki DY, Miya NTN, Pereira JL (2014). Occurrence and characterization of enterotoxigenic potential of staphylococcal isolates from dairy products. Journal of Food Safety 34(3):185-192.

Salifou CFA, Boko KC, Attakpa YE, Agossa R, Ogbankotan I, Farougou S (2013). Evaluation of the bacteriological quality of fresh meat of cattle slaughtered at slaughterhouses Cotonou-Porto-Novo during the distribution chain. Journal of Animal & Plant Science 17(2):2567-2579.

Van TTH, Chin J, Chapman T, Tran LT, Coloe PJ (2008). Safety of meat and shellfish in Vietnam: An analysis of Escherichia coli isolations for antibiotic resistance and virulence genes. International Journal of Food Microbiology 124(3):217-223.

WHO (World Health Organization). WHO Estimates of the global burden of foodborne diseases; Foodborne disease burden epidemiology reference group 2007-2015. Available on the link: http://apps.who.int/iris/bitstream/10665/199350/1/9789241565165_eng.pdf?ua1.

Yeni F, Acar S, Polat ÖG, Soyer Y, Alpas H (2014). Rapid and standardized methods for detecting foodborne pathogens and mycotoxins on fresh produce. Food Control 40:359-367.

Published
2019-03-21
How to Cite
ASSIM, O., DOUGNON, V. T., CHABI, N. W., AGBANKPE, J. A., ANIAMBOSSOU, A. V., FABIYI, K. A., & BABA-MOUSSA, L. (2019). Microbiological Characterization of Grilled Meat “Tchatchanga” in Cotonou (Southern Benin): Enumeration, Isolation and Resistance Profile of Staphylococcus aureus and Escherichia coli. NOTULAE SCIENTIA BIOLOGICAE, 11(1), 39-44. https://doi.org/10.15835/nsb11110274
Section
Research articles