African Journal of
Microbiology Research

  • Abbreviation: Afr. J. Microbiol. Res.
  • Language: English
  • ISSN: 1996-0808
  • DOI: 10.5897/AJMR
  • Start Year: 2007
  • Published Articles: 5045

Full Length Research Paper

Evaluation of microbial adverse effects on fresh and processed bovine meat in N'Djamena (Chad) and Yaoundé (Cameroun)

D. Kimassoum
  • D. Kimassoum
  • Department of Biochemistry, Faculty of Science, University of Yaoundé I, Cameroon
  • Google Scholar
S. L. Sado Kamdem
  • S. L. Sado Kamdem
  • Department of Biochemistry, Faculty of Science, University of Yaoundé I, Cameroon
  • Google Scholar
B. N. Ngandolo
  • B. N. Ngandolo
  • Institut de Recherches en Élevage pour le Développement, (IRED). P. O. Box 433, N'Djamena, Chad
  • Google Scholar
K. C. Fatou
  • K. C. Fatou
  • Department of Biochemistry, Faculty of Science, University of Yaoundé I, Cameroon
  • Google Scholar
A. M. Nji
  • A. M. Nji
  • Laboratories for Food Safety Research, Biotechnology Center, University of Yaoundé I, Cameroon
  • Google Scholar
N. M. Bawe
  • N. M. Bawe
  • Livestock Development Corporation “SODEPA”, P.O. 1410, Yaoundé, Cameroon
  • Google Scholar
B. Mobeal
  • B. Mobeal
  • Abattoir Frigorifique de Farcha. P. O. Box 177, N'Djamena, Chad
  • Google Scholar
D. Nadjilem
  • D. Nadjilem
  • Faculty of Sciences, University of N'Djamena, Chad
  • Google Scholar
W. F. Mbacham
  • W. F. Mbacham
  • Department of Biochemistry, Faculty of Science, University of Yaoundé I, Cameroon
  • Google Scholar


  •  Received: 19 January 2017
  •  Accepted: 10 March 2017
  •  Published: 28 April 2017

References

Anbessa D (2013). Evaluation of home slaughtered meat quality used for human consumption at household and food seller house in Jimma. World J. Med. Med. Sci. Res. 1(3):38-43.

 

Angel A, Antonio J De Jesús, Kishana T, Eric WB (2014). Differentiation of Salmonella strains from the SARA, SARB and SARC reference collections by using three genes PCR-RFLP and the 2100 Agilent Bio analyzer. Front. Microbiol. 5(417):1-18.

 
 

Anihouvi DG, H A Kayodé, VB Anihouvi, P Azokpota, SO Kotchoni, DJ Hounhouigan (2013). Microbial contamination associated with the processing of tchachanga, a roasted meat product. Afr. J. Biotechnol. 12(18):2449-2455.

 
 

Deriba M, Mogessie A (2001). Bacteriological profile and holding temperatures of street-vended foods from Addis Ababa. Int. J. Environ. Health Res. 11:95-105.
Crossref

 
 

Doaa EH, Salwa AEN (2012). Identification of Staphylococcus aureus and Escherichia coli isolated from Egyptian food by conventional and molecular methods. Genet. Eng. Biotechnol. J. 10:129-135.
Crossref

 
 

FAO (2013). Study on slaughterhouses of animals in Central Africa (Cameroon - Congo - Gabon - Chad). Synthesis report of Food and Agriculture Organization of the United Nations, Sub-Central Africa, pp. 30-60.

 
 

FAO (2014). The State of Food Insecurity in the World. Create an environment more favorable to food security and nutrition. Rome, FAO IFAD and WFP, pp. 2-63.

 
 

Fasanmi GO, Olukole SG, Kehinde OO (2010). Microbial studies of table scrapings from meat stalls in Ibadan Metropolis, Nigeria: Implications on meat hygiene. Afr. J. Biotechnol. 9(21):3158-3162.

 
 

Faye B, Abdelhadi O, Raiymbek G, Kadim I (2013). Camel meat chain and quality criteria. Meat Meat Prod. J. 29:1‐7.
Crossref

 
 

Firew T, Gulelat D, Ketema B, Haile A (2014). Microbiological quality and safety of street vended raw meat in Jijiga town of Somali Regional State, southeast Ethiopia. Afr. J. Microbiol. Res. 8(48):3867-3874.

 
 

Fonteh FA, Bawe NM, Muluh ME, Bessong OW, Tuncha NP, Piasentier E (2015). Pre-Slaughter and Carcass Evaluation of Indigenous Cattle Breeds From the Central African Sub Region. J. Meat Sci. Technol. 3(1):1-7.

 
 

ISO 4833 -1 (2013). Microbiology of the food chain -Horizontal method for the enumeration of microorganisms - Part 1: Colony count at 30 °C by the pour plate technique, pp. 1-8.

 
 

Klontz KC, Timbo B, Fein S, Levy A (1995). Prevalence of selected food consumption and preparation behaviors associated with increased risks of food-borne disease. J. Food Prot. 58:927-930.
Crossref

 
 

Kumar A, Kebede E, Kassaye E (2010). Evaluation of quality of beef produced and sold in parts of Tigray Region of Ethiopia. Trop. Anim. Health Prod. 42:445-449.
Crossref

 
 

Mbawala A, Daoudou B, Ngassoum MB (2010). Microbiological quality of kilishi (dried meat product) produced in the town of Ngaoundéré (Cameroon). Tropicultura 28(3):153-160.

 
 

Mueen A, Frances N, Gordon G, Chris Y, Colin G, Lynn M (2003). Origin of Contamination and Genetic Diversity of Escherichia coli in Beef Cattle. Appl. Environ. Microbiol. 69(5):2794-2799.
Crossref

 
 

NF EN ISO 6887 (2011). Microbiology of Food - Preparation of Samples, Suspension and Decimal Dilutions for Microbiological analysis - Food Sampling and Control, General Sampling Plan and Methods, Part 4, pp. 1-4.

 
 

NF ISO 18593 (2004). Microbiology of food - Horizontal methods for food technical sampling on surfaces and using boxes and scovels, pp. 1-9.

 
 

NF ISO 21528-2 (2004). Microbiology of food - Horizontal methods for the detection and enumeration of Enterobacteriaceae - Part 2: Colonies count method, pp. 1-8.

 
 

NF ISO 6579 (2002). Microbiology of food - Horizontal method for the detection of Salmonella spp. French Association of Standardization, Paris, Pp. 1-27.

 
 

NF V08-057-1 (2004). Microbiology of food- routine method for enumeration of coagulase positive staphylococci by colony count at 37 °C – Technical and bacteria confirmation. Part 1 AFNOR. Ministry of Food, Agriculture and Fisheries, Memorandum DGAL / SDSSA / N2008-8009, Paris, pp. 1-18.

 
 

Nfor BM, M Corazzin, FA Fonteh, A Sepulcri, NT Aziwo, E Piasentier (2014). Fatty acid profile of zebu beef cattle from the Central African sub-region. S. Afr. J. Anim. Sci. 44 (2):148-154.
Crossref

 
 

Nicoline FT, Eunice S, Roland NN, Pascal OB (2015). Detection of Pathogenic Escherichia coli and Staphylococcus aureus from Cattle and Pigs Slaughtered in Abattoirs in Vhembe District, South Africa. Sci. World J. pp.1-8.

 
 

Obeng AK, FS Johnson, SO Appenteng (2013). Microbial Quality of Fresh Meat from Retail Outlets in Tolon and Kumbungu Districts of the Northern Region of Ghana. Int. J. Sci. Technol. 2(6):423-428.

 
 

Pradeep K, Jagannatha R, Haribabu Y, (2014). Microbiological Quality of Meat Collected from Municipal Slaughter Houses and Retail Meat Shops from Hyderabad Karnataka Region, India. Chem. Biol. Environ. Eng. 8:364-369.

 
 

Prince A, Maalekuu BK(2014). Determination of microbial contamination in meat and fish products sold in the Kumasi metropolis (A Case Study of Kumasi central market and the Bantama market). Merit Res. J. Agric. Sci. Soil Sci. 2(3):38-46.

 
 

Raoul BA, Rodrigue PN, SS Kamdem, Jean JE, Rianatou BA (2015). Microbial Load of Beef Sold in the Traditional Slaughterhouse and Butcher Shops in Northern Cameroon. Int. J. Vet. Sci. 4(4):183-189.

 
 

Regulations (2007). Commission Regulation (CE) No 1441/2007, on microbiological criteria for foodstuffs. Official J. Eur. Union FR. 322:12-29.

 
 

Tafida SY, Kwaga JK, Bello M, Kabir J, Umoh VJ, Yakubu SE, Nok AJ (2014) Occurrence of Escherichia coli O157 in Retailed-Beef and Related Meat Products in Zaria, Nigeria. Food Nutr. Sci. 5:481-487.
Crossref

 
 

Tasew H, Alemseged A, Getenet B, Solomon GS (2010). Microbiological flora and food borne pathogens on minced meat and their susceptibility to anti-microbial agents. Ethiop. J. Health Sci. 20:3-10.

 
 

Ternhag A, Törner A, Svensson Å, Ekdahl K, Giesecke J (2008). Short and long-term effects of bacterial gastrointestinal infections. J. Emerg. Infect. Dis. 14(1):143-148.
Crossref

 
 

Tidjani A, Doutoum AA, Brahim BO, Mahamat B, Hourra D, Fatiou T, Comlan A (2013). Assessment of Hygiene Practices and Identification of Critical Control Points Relating to the Production of Skewered Meat Sold in N'Djamena-Chad. J. Food Res. 2(5):190-203.
Crossref

 
 

WHO (2011). Initiative to Estimate the Global Burden of Food borne Diseases: Report of Information and Publications, World Health Organization. Lyon, France. pp. 1-29.