Abstract
African sausages are local popular delicacies in Kenya. Demand for these sausages has resulted in this delicacy's vendors being on the increase. However, health risk posed to unsuspecting consumers of African sausages sold in informal, unhygienic make shift road-side kiosks in major cities of Kenya is largely unknown. A descriptive study was designed to isolate, characterize and quantify bacteria from African sausages sold in Nairobi County. A total of hundred (100) African sausages (62 roasted and 38 nonroasted) were conveniently collected from three meat eatery points of Westlands, Kangemi slum, and Pangani estates. Five genera of bacteria, namely, Staphylococcus spp. at 50.4%, Bacillus spp. at 19.5%, Streptococcus spp. 9.8%, Proteus spp. 2.4%, and E. coli spp. at 1.6%, were isolated from 80 African sausage samples. The total aerobic bacterial count range was between 1.0-9.9x101 and 1.0-9.9x107 log cfu/g with 37 samples having total aerobic bacterial count of between 1.0-9.9 x104 and 1.0-9.9 x107 log cfu/g. There was no significant difference (p>0.05) in distribution of isolates and total aerobic bacterial count across geographical sites studied among the roasted and nonroasted African sausages. This study has demonstrated presence of bacteria in African sausages which are potentially zoonotic to humans. Comprehensive study is needed to sample more eatery meat points in Nairobi and other areas in order to demonstrate pathogenic attributes of these isolates and establish the respective total aerobic bacterial count. There is also need to establish the sources of bacteria due to high total aerobic bacterial count determined in the current study.
Highlights
African sausages, popularly known as Kenyan sausages locally known as “Mutura” in Kikuyu dialect, is a local delicacy for low, middle income earners and beer drinkers
Staphylococci spp. were the most predominant bacteria in all the sausage samples collected with a prevalence of 50.4% (62/123), Bacillus spp. at 19.5% (24/123), Streptococcus spp. 9.8% (12/123), and Proteus spp. 2.4% (3/123) while E. coli was isolated at 1.6% (2/123)
The data obtained on isolation and characterization of bacteria in the present study where Staphylococcus spp. and Bacillus spp. were the predominant isolates concurs on some aspects with reports by Oluwafemi and Simisaye [17] and Okonko et al [18] working on beef sausages
Summary
Popularly known as Kenyan sausages locally known as “Mutura” in Kikuyu dialect, is a local delicacy for low, middle income earners and beer drinkers. It is a protein rich meat snack comprising goat or cow cleaned intestines stuffed with cooked small pieces of meat and formed into long coils; sometimes blood is added. The internal temperature should be at least 160 degrees Fahrenheit [1] Animal proteins such as meat, meat products, and even blood are regarded as high-risk perishable commodities with respect to pathogen content, natural toxins, and other possible contaminants [2]. Among the bacteria isolated from animal products in recent studies include Staphylococcus aureus, Streptococcus sp., Escherichia coli, Campylobacter jejuni, Clostridium perfringens, Shigella sp., and Salmonella sp
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