In order to assess the microbiological quality of Merguez and influence of temperature on the rate of contamination, from April 2 to May 12, 2016, a study was undertaken in two types of meat retailing in the region of M'Sila, Algeria. A total of 60 samples of Merguez were collected in ten sites from five markets and five independent butcher's shops, for purposes of microbiological analysis. The majority of the samples were contaminated by coagulase positive staphylococci and thermotolerant coliforms. The average counting in both types combined trade were 2.0±0.2 log 10 cfu/g for thermotolerant coliforms and 2.2±0.2 log 10 cfu/g for coagulase positive staphylococci. However, all samples were free of Salmonella spp. and sulphite-reducing Clostridium. Compared to the days of sampling, both bacterial indicators counted in covered markets were significantly different from one day to another (p<0.05). However, no significant difference (p>0.05) were reported between daily concentration for these two groups of bacteria counted in samples from independent butchers. These results show disrespect the rules of good hygienic practices during preparation, storage and sale of Merguez. The potential consequences of the consumption of these foods on the health of consumers should motivate disease control measures.
The meat is regarded as one of the main sources of food-borne diseases; its evaluation can constitute a valuable source of information that can be used in the design of the collective prophylaxis programs in public health. In order to assess the level of contamination of certain meat products by coagulasepositive staphylococci and the influence of the storage temperature of these products, we conducted a study in three types of trade in the region of Algiers (Algeria). In total, 25 samples divided between meat products from red meat (minced meat, Merguez) and white meat (turkey, chicken) were taken at three different sales outlets (covered market, supermarkets and independent butchers), for bacteriological analysis. The mean of coagulase positive staphylococci were 1.60 ± 0.33 log 10 cfu/g for minced meat, 2.02 ± 0.46 log 10 cfu/g for Merguez, 2.02 ± 0.47 log 10 cfu/g for turkey and 1.63 ± 0.21 log 10 cfu/g for chicken. In addition, the descriptive analysis of the storage temperature data for these meat products revealed that, these temperatures have low correlations with variations in bacterial levels for minced meat, Merguez and turkey (minced). These results reflected insufficient hygienic conditions in the preparation, preservation and sale of these meat products. Thus, the consumption of these products can present a real health risk to public health.
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