A study from May 2015 to February 2016 was conducted in N'Djamena and Yaoundé regions to assess the microbial hazards associated with fresh and transformed bovine meat. A total of 120 samples of dried, fresh and spicy dry meat (kilichi) were collected. The microbiological results showed that 70% of dried meat from N’Djamena had Escherichia coli as major contaminant compared to 55% of dried meat from Yaoundé. 60% of fresh meat from Yaoundé was out of standards because it contained Staphylococcus aureus against 40% of fresh meat from N’Djamena and 25% of kilichi meat from Yaoundé containing Salmonella; it was only 10% of kilichi meat from N’Djamena that was positive for the same. The results of 70% of dried meat samples from N’Djamena as well as 70% of kilichi meat from Yaoundé had good standards with S. aureus. This work provides evidences that there is various food borne pathogenic bacteria in fresh and processed bovine meat sold in N’Djamena and Yaoundé, which is an indication of poor standards. It reinforces the urgent need for implementation of a quality management system in these sectors in Yaoundé and N’Djamena.
Key words: Microbial adverse effect, bovine fresh meat, dry meat, Kilichi, N'Djamena, Yaoundé.
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