etude de la qualite microbiologique des viandes boucanées ... - L'ENS

ABSTRACT
In Cameroon, as in most African countries, the processes of drying and smoking are
mostly used for meat conservation. As the production is done in rural areas, and because of
the lack of modern technologies of conservation and transport, the hygienic quality could be
a public health problem. Hence, the microbiological quality of smoked beef sold in the local
markets of Yaounde, Cameroon was examined to evaluate the dangers associated with the
consumption of these meats, and also to determine the effects of some processes (soaking and
cooking) on their quality.
Samples of smoked beef were collected from 2 local markets and analysed for various
microbes. The mean value of the total viable counts (cfu/g) was 13x10 8 ±61. Total coliforms
were detected in 99% of the samples and the mean value was 12,9x10 3 ±21,51. The mean
value of presumptive coagulase-positive Staphylococci was 4,2x10 4 ±70,73, and presumptive
Salmonella was isolated from 42.8% of samples. Concerning the effects of some processes
on the microbiological quality, soaking had little effect on the total viable counts and the total
sporal flora contained in smoked meat, both of which were considerably reduced by cooking,
thus rendering the microbiological quality of cooked meat acceptable according to standards.
Key words: Smoked beef, microbiological quality, smoking, soaking, processing.