TITLE:
Microbiological Quality and Artisanal Manufacturing Practices for “Kilishi” Dried and Spiced Meat in Niamey (Niger)
AUTHORS:
Hadiza Bawa Ibrahim, Mamadou Abdoulaye Konare, Mahamadou Bello Issa Adam, Mohamed Sanoussi, Alio Mahamadou Fody, Nicolas Barro
KEYWORDS:
Kilishi, Food Safety, Artisanal Practices, Microbial Contamination, Health Risk, Niamey/Niger
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.17 No.1,
January
12,
2026
ABSTRACT: Kilishi, Niger’s iconic dried and spiced meat, is a crucial source of protein and an essential socio-economic asset. However, its artisanal production and informal marketing raise significant concerns about quality and safety. This study examined the Kilishi value chain in Niamey by documenting traditional manufacturing methods and evaluating the product’s microbiological quality. Manufacturing practices were characterized through semi-structured interviews and direct observations. Sixty samples of three Kilishi types (red, white, plain) were analyzed using standard culture techniques, multiplex PCR for identifying Escherichia coli (E. coli), and serotyping for Salmonella. The findings showed that traditional practices such as open-air drying, the use of cement bag paper for packaging, and manual handling pose multiple vulnerabilities. Microbiological testing revealed notable contamination: 41.7% (25/60) of samples contained Escherichia coli, with pathogenic strains identified (Enterotoxinogen Escherichia coli (ETEC): 6.67%; Enterotoxinogenic Escherichia coli-Enteropathogenic Escherichia coli (ETEC-EPEC): 5%). Salmonella spp. were found in 6.7% (4/60) of samples, including one strain of Salmonella typhi (1.67%). The average fecal coliform level (3.40 × 104 CFU/g) consistently exceeded the local standard of 103 CFU/g. Traditional Kilishi practices pose significant health risks to consumers. It is crucial to implement hygiene and safety measures throughout the entire production process to preserve Kilishi’s cultural value while ensuring its safety.