Diversité de la microflore initiale de la viande et sécurité sanitaire des consommateurs

Salifou, Chakirath Folakè Arikè; Boko, KC; Ahounou, G. S.; Tougan, P. U.; Kassa, S. K.; Houaga, Isidore; Farougou, Souaïbou; Mensah, GA; Clinquart, Antoine; Youssao, A. K. I.

doi:10.4314/ijbcs.v7i3.41

Cited by 9 publications

(9 citation statements)

References 10 publications

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“…ese microorganisms are essentially spoilage organisms (Brochothrix thermosphacta, Lactobacillus spp., Clostridium spp., Leuconostoc spp., Carnobacterium spp., Pseudomonas spp. Candida spp., suffer every year of food-borne diseases [6] with most of the cases attributable to the consumption of meat [7]. In sub-Saharan Africa, food-borne diseases due to the consumption of meat are not uncommon.…”

Section: Introductionmentioning

confidence: 99%

Microbial Profile of Fresh Beef Sold in the Markets of Ngaoundéré, Cameroon, and Antiadhesive Activity of a Biosurfactant against Selected Bacterial Pathogens

Mouafo

Baomog²,

Adjele³

et al. 2020

Journal of Food Quality

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Owing to its composition, meat is recognized as one of the best media for microbial growth leading to meat spoilage and food-borne illness. The ability of microorganisms to adhere to surfaces where meat is deposited during selling is a nonnegligible cause of meat contamination. This work was performed to assess the microbial profile of fresh beef sold in the markets of Ngaoundéré town and evaluate the antiadhesive activity of a biosurfactant derived from Lactobacillus paracasei subsp. tolerans N2 against selected pathogenic strains isolated in fresh beef. All fresh beef samples analysed were contaminated with both pathogenic and spoilage microorganisms at levels higher than the microbiological criteria set by the European Commission. A total of 151 strains belonging to 12 species (Pseudomonas putida, Pseudomonas aeruginosa, Pseudomonas sp., Escherichia coli 1, Escherichia coli, Salmonella enteritidis, Salmonella sp., Staphylococcus epidermidis, Staphylococcus xylosus, Staphylococcus aureus, Candida albicans, and Candida sp.) were isolated and identified. A specific relationship between the microbial diversity of fresh beef and the sampling sites was observed. Biosurfactant displayed antiadhesive activity against all the tested strains and the complete inhibition (100%) of Bacillus sp. BC1, S. aureus STP1, and S. xylosus STP2 was noticed at biosurfactant concentration of 10 mg/mL. This study indicates the microbial diversity of fresh beef sold in Ngaoundéré markets and suggests the potential use of biosurfactant as an antiadhesive agent in the meat industry.

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Section: Introductionmentioning

confidence: 99%

Microbial Profile of Fresh Beef Sold in the Markets of Ngaoundéré, Cameroon, and Antiadhesive Activity of a Biosurfactant against Selected Bacterial Pathogens

Mouafo

Baomog²,

Adjele³

et al. 2020

Journal of Food Quality

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“…1,2 According to the World Health Organization, 30% of the inhabitants in industrialized countries suffer every year from foodborne diseases 3 with most of the cases attributed to the consumption of meat. 4 Bacillus species are widely distributed microorganisms in nature. They have often been found to be responsible for outbreaks of food poisoning and are a common cause of food spoilage.…”

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

<p>In-vitro Antimicrobial Activity of Essential Oils and Spices Powder of some Medicinal Plants Against <em>Bacillus</em> Species Isolated from Raw and Processed Meat</p>

Hetta

Meshaal

Algammal

et al. 2020

IDR

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Background and Aim: Bacillus species are widely distributed microorganisms in nature that are responsible for outbreaks of food poisoning and a common cause of food spoilage. This study aimed to isolate and identify foodborne Bacillus species from meat and to determine the antimicrobial activities of commercial essential oils and spices powder extracted from certain medicinal plants. Methods: Sixty meat samples were collected in Assiut city and subdivided into raw meat and processed meat. Bacillus spp were isolated and identified according to their cultural characters, biochemical reactions, serological typing, and 16S rRNA gene sequencing. The antibacterial activity of essential oils and spices powder was measured by using welldiffusion and microbial count techniques. Results: The prevalence of Bacillus spp. in the examined raw meat samples and processed meat samples was 13.34%, and 26.67%, respectively. There was a marked decrease in the total Bacillus species count after treatment of minced beef with essential oils and spices powder compared to the untreated one. Black seed oil was the most potent antibacterial essential oil among the tested oils present in this study. Conclusion: Essential oils and spices powder of certain medicinal plants (cumin: Cuminum cyminum, black seeds: Nigella sativa, cloves: Syzygium aromaicum, cinnamon: Cinnamomum zeylanicum, and Marjoram: Origanum majorana) have a potential in vitro antimicrobial activity against Bacillus spp. Furthermore, Nigella sativa oil exhibited the most potent antibacterial activity against Bacillus spp.

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“…Much microbiological research has been carried out on meat and has made it possible to isolate, by stage of production, several types of bacteria depending on whether it is fresh meat, minced meat or meat preparations [2,6].…”

Section: Introductionmentioning

confidence: 99%

Use of Origanum vulgare Essential Oil as an Antibacterial Additive in the Preservation of Minced Meat

Heni

Boughendjioua

Meliani

et al. 2020

JPRI

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The essential oil extracted by hydrodistillation from the aerial parts of Origanum vulgare L. harvested in the region of Skikda (North-East-Algeria) gave an excellent oil yield (2.8%). Its analysis by Gas Chromatography–Mass Spectrometry (GC/MS) identified 98.10% of its constituents. The major components are: carvacrol (47.6%), thymol (16.6%), p-cymene (13.5%) and γ-terpinene (11.2%). The aim of this study was to the preservative effect of Origanum vulgare essential oil applied to a very low concentration of 0.025% (minimum inhibitory concentration (MIC)), of a sensitive food of essential nutritional value, of great consumption and easily perishable “minced meat”, stored at different times, namely: T0 = 0 min, T1 = 40 min, T2 = 24 h, and T3 = 48 h. By studying its microbiological quality by determining the rate of reduction of the total aerobic mesophilic microflora and of Staphylococcus aureus. The addition of Origanum vulgare essential oil to minced meat allowed a highly significant reduction of 0.01<p<0.1 in total aerobic mesophilic microflora reduction rate and very highly significant (p≤0.01) for Staphylococcus aureus, and markedly increase the shelf life. This allows us to propose the use of this essential oil as a source of natural preservative substances.

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Diversité de la microflore initiale de la viande et sécurité sanitaire des consommateurs

Cited by 9 publications

References 10 publications

Microbial Profile of Fresh Beef Sold in the Markets of Ngaoundéré, Cameroon, and Antiadhesive Activity of a Biosurfactant against Selected Bacterial Pathogens

Microbial Profile of Fresh Beef Sold in the Markets of Ngaoundéré, Cameroon, and Antiadhesive Activity of a Biosurfactant against Selected Bacterial Pathogens

<p>In-vitro Antimicrobial Activity of Essential Oils and Spices Powder of some Medicinal Plants Against <em>Bacillus</em> Species Isolated from Raw and Processed Meat</p>

Use of Origanum vulgare Essential Oil as an Antibacterial Additive in the Preservation of Minced Meat

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