African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12368

Full Length Research Paper

Sales environment, microbiological and biochemical quality of beef skins intended for human consumption

Haziz Sina
  • Haziz Sina
  • Laboratory of Biology and Molecular Typing in Microbiology, Department of Biochemistry and Cell Biology, Faculty of Science and Technology (FAST), University of Abomey-Calavi, Benin.
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Kamirou Chabi-Sika
  • Kamirou Chabi-Sika
  • Laboratory of Biology and Molecular Typing in Microbiology, Department of Biochemistry and Cell Biology, Faculty of Science and Technology (FAST), University of Abomey-Calavi, Benin.
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Abdou Hamidou Soule
  • Abdou Hamidou Soule
  • Zootechnical, Veterinary and Fisheries Research Laboratory (LRZVH), Agricultural Research Center-Agonkanmey, National Agronomic Research Institute of Benin, 01 BP 884 Cotonou, Republic of Benin, Benin.
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Durand Dah-Nouvlessounon
  • Durand Dah-Nouvlessounon
  • Laboratory of Biology and Molecular Typing in Microbiology, Department of Biochemistry and Cell Biology, Faculty of Science and Technology (FAST), University of Abomey-Calavi, Benin.
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Bawa Boya
  • Bawa Boya
  • Laboratory of Biology and Molecular Typing in Microbiology, Department of Biochemistry and Cell Biology, Faculty of Science and Technology (FAST), University of Abomey-Calavi, Benin.
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Chantal M. Y. Viwakinnou
  • Chantal M. Y. Viwakinnou
  • Laboratory of Biology and Molecular Typing in Microbiology, Department of Biochemistry and Cell Biology, Faculty of Science and Technology (FAST), University of Abomey-Calavi, Benin.
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Virgile Ahyi
  • Virgile Ahyi
  • Laboratory of Health Security, Expertise and Analyses, Regional Institute of Industrial Engineering, Biotechnologies and Applied Sciences (IRGIB Africa), Benin.
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Farid Baba-Moussa
  • Farid Baba-Moussa
  • Laboratory of Microbiology and Food Technology, Department of Plant Biology, University of Abomey-Calavi, Benin.
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Adolphe Adjanohoun
  • Adolphe Adjanohoun
  • National Agricultural Research Institute of Benin, 01 BP 884 Cotonou, Benin.
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Lamine Baba-Moussa
  • Lamine Baba-Moussa
  • Laboratory of Biology and Molecular Typing in Microbiology, Department of Biochemistry and Cell Biology, Faculty of Science and Technology (FAST), University of Abomey-Calavi, Benin.
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  •  Received: 07 July 2021
  •  Accepted: 30 August 2021
  •  Published: 30 September 2021

Abstract

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.