Abstract
<p>Meat is a food of choice because of its nutritional quality. Grills are regularly consumed in Africa and particularly in the Sahelian countries. These are very popular consumer products. However, they can be contaminated by various microorganisms and cause food poisoning if the meat is not handled in hygienic conditions. In order to contribute to improving the quality of these products, we have followed the steps in production of meat skewers by the method of “5M” of Ishikawa. The “HACCP decision tree” model was used to determine the Critical Control Points (CCP). Hazard Analysis Critical Control Point (HACCP) is a method and principles of management of food safety. The results of monitoring procedures for making meat skewers showed many shortcomings in hygiene. Six (06) critical points were determined. As for testing, we conducted microbiological analyzes on fifty (50) units of samples corresponding to ten (10) different types of products collected at different stages of production. Compared to AFNOR (French Association of Standardization), criteria for cooked and dehydrated soups and considering the analytical variability associated with the methods of analysis, our results indicate that the products contaminated with germs indicating failure to comply with hygiene. Samples analyzed presented at different stages of production compliance rate of 40% for total bacteria (30 °C), 30% for total coliforms and thermotolerant coliforms (44 °C). The rate of non-compliance is 40% compared with sulphite-reducing anaerobes. Molds identified in meat skewered and ingredients are <em>Aspergillus niger</em>, <em>Aspergillus flavus</em>, <em>Penicillium sp</em> and <em>Geotrichum sp</em>. Salmonella, <em>S. aureus</em> and yeasts are absent in the samples. Training on good hygiene practices is required at vendors in order to ensure the hygienic quality of grilled meats.</p>
Highlights
The consumption of beef like other livestock or hunting animals in the world is very important (Chatellier et al, 2003)
In order to contribute to improving the quality of these products, we have followed the steps in production of meat skewers by the method of “5M” of Ishikawa
Foodborne disease is caused mainly by the oral ingestion of viable microorganisms or of the toxins they produce in sufficient amounts to develop pathology (Souza et al, 2004).The objective of this study is to investigate on hygiene practices in order to determine the causes of contamination of meat skewers
Summary
The consumption of beef like other livestock or hunting animals in the world is very important (Chatellier et al, 2003). The meat is the main source of protein. Beef is an important source of essential nutrients including high quality protein, iron, zinc and B vitamins. Because of its nutritional value, meat is a favorable substrate for the development of proteolytic microorganisms (Guiraud & Galzy, 1980). Meat was traditionally considered responsible for a significant number of foodborne illnesses occurring in humans. Continuation of the problem has been amply demonstrated in recent years by monitoring studies on humans for agents in meat, such as Escherichia coli O157: H7, Salmonella spp, Campylobacter spp. and Yersinia (FAO/WHO, 2004). According to the WHO, more than four (4) billion episodes of diarrhea occur each year worldwide, mostly in developing www.ccsenet.org/jfr
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