Assessment of the physicochemical characteristics, chemical and microbiological safety of two types of kilichi , a grilled meat produced in Niger.

Autor: Boubacar Seydou R; Laboratory of Food Sciences Faculty of Agronomic Sciences School of Nutrition and Food Science and Technology University of Abomey-Calavi Cotonou Benin.; Institut National de Recherche Agronomique Niamey Niger., Harouna A; Laboratory of Food Sciences Faculty of Agronomic Sciences School of Nutrition and Food Science and Technology University of Abomey-Calavi Cotonou Benin., Kpoclou YE; Laboratory of Food Sciences Faculty of Agronomic Sciences School of Nutrition and Food Science and Technology University of Abomey-Calavi Cotonou Benin., Douny C; Laboratory of Food Analysis, Fundamental and Applied Research for Animals & Health Department of Food Sciences Faculty of Veterinary Medicine University of Liège Liège Belgium., Brose F; Laboratory of Food Analysis, Fundamental and Applied Research for Animals & Health Department of Food Sciences Faculty of Veterinary Medicine University of Liège Liège Belgium., Hamani M; Département de Productions Animales Faculté d'Agronomie Université Abdou Moumouni Niamey Niger., Mahillon J; Laboratory of Food and Environmental Microbiology Faculty of Bioscience Engineering, Earth and Life Institute Catholic University of Louvain Louvain-la-Neuve Belgium., Anihouvi VB; Laboratory of Food Sciences Faculty of Agronomic Sciences School of Nutrition and Food Science and Technology University of Abomey-Calavi Cotonou Benin., Scippo ML; Laboratory of Food Analysis, Fundamental and Applied Research for Animals & Health Department of Food Sciences Faculty of Veterinary Medicine University of Liège Liège Belgium., Hounhouigan DJ; Laboratory of Food Sciences Faculty of Agronomic Sciences School of Nutrition and Food Science and Technology University of Abomey-Calavi Cotonou Benin.
Jazyk: angličtina
Zdroj: Food science & nutrition [Food Sci Nutr] 2019 Sep 03; Vol. 7 (10), pp. 3293-3301. Date of Electronic Publication: 2019 Sep 03 (Print Publication: 2019).
DOI: 10.1002/fsn3.1190
Abstrakt: Production of kilichi , a grilled meat of West Africa, is a common method of meat preservation in Niger. Thirty samples of condiments-coated kilichi and uncoated kilichi collected in Niger, were analyzed for microbiological contamination, as well as NaCl, protein and lipid contents, using standard methods. Contamination with Polycyclic Aromatic Hydrocarbons (PAHs) was also assessed using a HPLC-FLD technique. Highly significant differences ( p  < .001) were observed between coated kilichi and uncoated kilichi, for NaCl content (2.56% and 1.40%), for proteins (51% and 72%) and lipids (18% and 13%), respectively. Water activity was low in both kilichi , showing a potential microbial stability. Among the 15 European Union (EU) priority PAHs, 12 were detected in the samples. About 56.3% of coated kilichi samples exceeded the EU maximal limit for BaP, and 75% exceeded the EU maximal limit for the sum of 4 PAHs (PAH4). For uncoated kilichi , 28.6% of samples did not meet the standards for BaP and PAH4. About 6% of coated kilichi samples were not compliant with standards related to Staphylococcus aureus , Bacillus cereus, Clostridium perfringens , and 31%, 50% for yeasts and fungi, respectively. Escherichia coli and Enterobacteria were below the detection limit in both kilichi , but Salmonella and Bacillus cereus were detected only in one coated kilichi . The noncompliant samples of uncoated kilichi were in the proportions varying between 7% -86% for S. aureus, C. perfringens, yeasts, and fungi. This study showed potential risks associated with the consumption of traditionally produced kilichi in Niger due to both PAHs and pathogen bacteria contamination.
Competing Interests: The authors declare that they have no conflict of interest.
(© 2019 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc.)
Databáze: MEDLINE
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