Microbial contamination associated with the processing of grilled pork, a ready‐to‐eat street food in Benin

Abstract

This study aimed to assess the microbial contamination associated with the traditional processing of fresh pork into grilled pork in Benin. Sixty samples of meat, including fresh pork and processed pork were randomly collected from different processing/selling sites, and the main foodborne microorganisms were sought using standard methods. The Aerobic Mesophilic Bacteria load in all samples ranged between 2.7 and 7.4 Log 10 CFU g −1 , with 16.7% of samples exceeding the acceptable limit of <7.0 Log 10 CFU g −1 recommended by the Health Protection Agency for this criterion. Likewise, Enterobacteriaceae, Escherichia coli, and Clostridium perfringens loads exceeded the acceptable limit in 20.8, 20.8, and 12.5% of the samples, respectively. None of the samples contained Salmonella spp., Staphylococcus aureus orListeria monocytogenes. Sources of contamination of grilled pork were identified and grouped into five types of causes related to processors, processing methods, equipment used, raw materials, and processing/selling environment. Similarly, a microbiological hazard analysis of grilled pork processing practices identified the sensitive steps where additional hygiene measures needed to be implemented.

Infection, colonization and shedding of Campylobacter and Salmonella in animals and their contribution to human disease: A review

“…Animals infected with and shedding Campylobacter and Salmonella are major sources of meat, milk and egg contamination (Cox et al, 2012;Gast, Guraya, & Guard, 2013;Nollet et al, 2005;Schildt et al, 2006). Isolation of Campylobacter and Salmonella is common in animal-source food products including poultry meat (Anihouvi et al, 2013;Bertasi et al, 2016;Inns et al, 2015;Suzuki & Yamamoto, 2009;Trongjit et al, 2017). As a result, eating raw or undercooked meat especially from poultry (Colette et al, 2018;Doorduyn et al, 2010;WHO, 2012) and drinking unpasteurized milk EFSA, 2015;Studahl & Andersson, 2000;Taylor et al, 2013) are the most important risk factors for human Campylobacter and Salmonella infections of animal origin (Table 1).…”

“…As a result, eating raw or undercooked meat especially from poultry (Colette et al, 2018;Doorduyn et al, 2010;WHO, 2012) and drinking unpasteurized milk EFSA, 2015;Studahl & Andersson, 2000;Taylor et al, 2013) are the most important risk factors for human Campylobacter and Salmonella infections of animal origin (Table 1). The potential sources of contaminated animal products include bacterial extra-gastrointestinal colonization, intestinal content spillage during evisceration, environmental contamination during processing and transportation and cross-contaminations among carcases during food processing (Anihouvi et al, 2013;Simaluiza et al, 2015;WHO, 2012;Wilfred, Nithin Prabhu, & Naveen, 2012).…”

Bacterial diversity of smoked and smoked‐dried fish from West Africa: A metagenomic approach

“…Samples that contained this bacterium were probably exposed to these animals during processing, storage, or selling, as observed in street food markets by Anihouvi et al. (2020). Similarly, the presence of Propionibacterium acnes (OTU 1,053), Propionibacterium granulosum (OTU 1794), and Staphylococcus epidermidis (OTU 951) were also detected.…”

“…The Bartonella genus has been reported to originate from rats, cats, or dog (Jiyipong et al, 2015). Samples that contained this bacterium were probably exposed to these animals during processing, storage, or selling, as observed in street food markets by Anihouvi et al (2020). Similarly, the presence of Propionibacterium acnes (OTU 1,053), Propionibacterium granulosum (OTU 1794), and…”

Changes in the microbiological, physicochemical properties of Chinese traditional fermented Suan rou at ripening fermentation

“…The results were similar to those reported by Zeng et al ( 2017 ) on traditional Chinese Suan yu. According to the research of Anihouvi et al( 2013 ), the increased amounts of aerobic mesophile in the initial fermentation may be due to the contamination of raw materials and curing, resulting in an increase in the number of aerobic or facultative anaerobic bacteria. With prolonged fermentation, LAB reached a relatively high level, and pH decreased to relatively low level, suppressing the growth of aerobic mesophiles.…”