The quality and composition of meat and its derivatives are influenced by many factors namely physicochemical, organoleptic factors and microbial contamination. The aim of this study was to evaluate kpakouma consumption risk through its chemical and microbiological contaminants. The methodological approach was composed of (i) observation of selling environment, (ii) pesticides and antibiotics residues quantification by HPLC, and (iii) microbiological analysis using selective media and biochemical tests. The data shows that aminoglycosides, penicillin and nitrofuran were not determined both in the black and the white kpakouma. Macrolides (0.094±0.004) and beta lactams (0.016±0.0036) are noted only with white kpakouma. Lindane (0.215±0.003) and HCH (1.0003±0.003) were only detected among some samples whereas chlorpyrifos, malathion and parathion were not detected in all the tested samples. Concerning the microbial contaminants, according to the European Regulation, all kpakouma samples were highly contaminated with Staphylococcus species, Escherichia coli and Salmonella. The isolated Staphylococcus spp. were mostly (90%) resistant to vancomycin, no Staphylococcus spp. resistance was recorded for ciprofloxacin. E. coli and Salmonella were all resistant to oxytetracycline, no resistant isolate of E. coli was recorded for ciprofloxacin but Salmonella strains were at 25% resistant to ciprofloxacin. These results show the non-compliance with the hygiene rules during the sale of kpakouma and reaffirm the potentially critical role that can be played by commensals in public health.
Key words: Environment, bacteria, pesticide and antibiotics residues, kpakouma, Cotonou.
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