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

Ousmane ASSIM; Victorien T. DOUGNON; Nicodème W. CHABI; Jerrold A. AGBANKPE; Alidah V. ANIAMBOSSOU; Kafayath A. FABIYI; Lamine BABA-MOUSSA

doi:10.15835/nsb11110274

Authors

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 (BJ)
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

DOI:

https://doi.org/10.15835/nsb11110274

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.

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