@article{ajfst20231111,
author={{Hissein, Ali Haroun and Tapsoba, Fran?ois and Makhlouf, Himeda and Hama, Cisse and Tankoano, Abel and Ali, Hassan Mahamat and Zongo, Cheikna and Tidjani, Abdessalam and Savadogo, Aly},
title={Production and Microbial Quality of ¡°<i>charmout</i>¡±, a Dried Meat Produced in Chad},
journal={American Journal of Food Science and Technology},
volume={11},
number={1},
pages={1--7},
year={2023},
url={http://pubs.sciepub.com/ajfst/11/1/1},
issn={2333-4835},
abstract={The <i>charmout</i> is a meat product obtained by drying meat and used in the preparation of sauces in some Sahelian countries. However, <i>charmout</i> is produced and sold under unhygienic conditions. It is therefore susceptible to contamination by pathogenic and toxigenic microorganisms. The objective of this study was to isolate and identify bacterial and fungal strains contaminating <i>charmout</i> produced and sold in six localities in Chad. Thus, 30 samples were collected in 6 production localities. The enumeration of total flora, coliforms, <i>Staphylococcus</i> sp, yeasts and molds was done according to standard microbiological methods. The API 20E gallery was used for the identification of isolated <i>Escherichia coli</i> and <i>Salmonella</i> strains. Fungal strains were identified on the basis of morphological and cultural criteria using specific identification keys. The results of the microbiological analyses revealed the presence of pathogenic and toxigenic microorganisms in the <i>charmout</i> produced in Chad. Loads of total coliforms, thermotolerant coliforms, <i>Staphylococcus</i> sp, as well as yeasts and molds ranged from 10<SUP>2</SUP> to 4.32x10<SUP>5</SUP>; 10<SUP>2</SUP> to 1.18x10<SUP>5</SUP>; 2.80x10<SUP>3</SUP> to 1.80x10<SUP>5</SUP> and 3.05x10<SUP>2</SUP> to 1.7x10<SUP>5</SUP> CFU/g respectively. All samples were free of <i>Salmonella </i>spp the prevalence of contamination of the samples was 100% (30/30) and 36.67% (11/30) by <i>Staphylococcus</i> sp and <i>Escherichia coli</i> respectively. The mold species identified were <i>Aspergilus flavus</i>, <i>Aspergilus niger</i> and <i>Aspergilus lentulus</i>. Based on these results, the consumption of <i>charmout</i> could constitute a health risk for the consumer. Thus, the application of Good Hygienic Practices and the improvement of production techniques are necessary to guarantee the health of the consumers.},
doi={10.12691/ajfst-11-1-1}
publisher={Science and Education Publishing}
}