Microbial Quality of “Tchachanga”, a Barbecued Mutton Sold in Benin

Kadoéito Cyrille Boko,Philippe Sessou,Ulbad Polycarpe Tougan,Marc T Kpodekon,Souaïbou Farougou,Soumanou S Toleba,Oscar Nestor Aguidissou,Martial Gangnito

doi:10.4236/aim.2017.78049

Kadoéito Cyrille Boko, Philippe Sessou + Show 6 more

Open Access

https://doi.org/10.4236/aim.2017.78049

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Abstract

The microbial quality of Tchachanga, a barbecued mutton sold at Bohicon and Hilla-Condji bus stations in Benin was assessed in accordance with French standards (DGAL, 2000). The analyses revealed that the average total viable counts (TVC) recorded in Bohicon (3.96 × 108 cfu/g) and Hilla-Condji (5.51 × 108 cfu/g) exceeded standard safety limits (3 × 105 cfu/g). Similar observations were made for other parameters such as fecal coliforms count, Escherichia coli count, sulphite-reducing anaerobes, Staphylococcus aureus, yeasts and molds. Salmonella sp were absent in all samples. There was no significant difference (P > 0.05) between the microbial loads obtained in Bohicon and Hilla-Condji. This study shows that barbecued mutton sold in these two stations is unsafe for human consumption. It is therefore important for food safety authorities in Benin to take appropriate measures and sensitize sellers on strict observance of hygiene rules in order to preserve public health.

Highlights

In recent years, the phenomenon of rapid urbanization in developing countries has not spared Benin, where the urban population is growing steadily
The microbial quality of Tchachanga, a barbecued mutton sold at Bohicon and Hilla-Condji bus stations in Benin was assessed in accordance with French standards (DGAL, 2000)
The analyses revealed that the average total viable counts (TVC) recorded in Bohicon (3.96 × 108 cfu/g) and Hilla-Condji (5.51 × 108 cfu/g) exceeded standard safety limits (3 × 105 cfu/g)

Summary

Introduction

The phenomenon of rapid urbanization in developing countries has not spared Benin, where the urban population is growing steadily. The main concern of these foods is their poor microbiological quality, mainly because their production and sale sometimes take place in unhygienic environments They are often contaminated with pathogenic microorganisms that cause diarrheal diseases to consumers [5]. In Benin, mutton is transformed into a number of derived products, including tchachanga, a barbecue generally sold along the streets by vendors with low levels of education [9] [10]. It is an important source of animal proteins for the populations, but produced and sold under unhygienic conditions leading to its contamination by pathogenic microorganisms having negative impacts on the health of consumers. To fill this gap of knowledge, the present study aimed to assess the microbiological quality of barbecued mutton sold at Bohicon and Hilla-Condji bus stations in Benin

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