TITLE:
Microbial Quality of “Tchachanga”, a Barbecued Mutton Sold in Benin
AUTHORS:
Kadoéito Cyrille Boko, Martial Gangnito, Soumanou S. Toleba, Philippe Sessou, Ulbad Polycarpe Tougan, Oscar Nestor Aguidissou, Marc T. Kpodekon, Souaïbou Farougou
KEYWORDS:
Food Safety, Tchachanga, Street-Vended Food, Microorganisms, Public Health
JOURNAL NAME:
Advances in Microbiology,
Vol.7 No.8,
August
29,
2017
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.