Subscribe Now Subscribe Today
Science Alert
 
FOLLOW US:     Facebook     Twitter
Blue
   
Curve Top
American Journal of Food Technology
  Year: 2011 | Volume: 6 | Issue: 9 | Page No.: 835-842
DOI: 10.3923/ajft.2011.835.842
 
Facebook Twitter Digg Reddit Linkedin StumbleUpon E-mail
Bacteriological Quality of Beef Offered for Retail Sale in Cote d’ivoire
Rose Koffi-Nevry, Marina Koussemon and Seydou O. Coulibaly

Abstract:
This study was designed to monitor the bacteriological quality of beef meat produced and offered for retail sale on the different markets of Abidjan after slaughtering beefs in the main slaughter-house of Abidjan (Côte d’Ivoire). The bacterial load was assessed on samples collected at a regular 3 h interval from 6: am to 6: pm according to classical methods for the examination of foods. Mean counts (log10 cfu g-1) of total aerobic microorganisms, faecal coliforms, Staphylococcus aureus, Pseudomonas, were 4.93, 1.83, 1.53 and 1.29 at 6: am and at 8.1, 4.73, 2.43 and 2.79 at 6: pm, respectively. The pH ranged from 5.09 to 6.90 and the temperature from 37.29 to 39.59°C. Anaerobic sulphite reducers were detected only at 3: pm and 6: pm with count ranging from 0.76 to 0.83 log10 cfu g-1. Salmonella was detected in 7 to 27% of the samples analyzed. All the counts exceeded the established values in the microbiology criteria for beef meat. Based on the quality criteria established for beef meat, the percentage of samples of a satisfactory quality decreased within the same day to reach 0% in the evening. The percentage of an acceptable quality decreased from 47% at 6: am to 0% at 12:00 noon while that of an unacceptable quality increased from 33 to 100% at 6: pm. All the samples were contaminated at the end the selling time (6: pm). Therefore, the product was unsafe for human consumption. The presence of these organisms is a warning signal for a possible occurrence of food intoxication.
PDF Fulltext XML References Citation Report Citation
 RELATED ARTICLES:
  •    Effect of Gamma Radiation and Low Temperature on Pathogenic Staphylococcus aureus Isolated from Pizza
  •    Causes, Concerns, Consequences and Control of Microbial Contaminants in Meat-A Review
  •    Evaluation of Physico-Chemical Properties of Malaysian Commercial Beef Meatballs
  •    Multiple-Antibiotic Resistance and Plasmid Profiles of Salmonella enteritidis Isolated from Retail Chicken Meats
  •    Microbial Quality of Retail Meat Products Available in Chennai City
How to cite this article:

Rose Koffi-Nevry, Marina Koussemon and Seydou O. Coulibaly, 2011. Bacteriological Quality of Beef Offered for Retail Sale in Cote d’ivoire. American Journal of Food Technology, 6: 835-842.

DOI: 10.3923/ajft.2011.835.842

URL: https://scialert.net/abstract/?doi=ajft.2011.835.842

 
COMMENT ON THIS PAPER
 
 
 

 

 
 
 
 
 
 
 
 
 

 
 
 
 
 
 
 
 

       

       

Curve Bottom