Open AccessAssessment of the physicochemical characteristics, chemical and microbiological safety of two types of kilichi , a grilled meat produced in Niger
Author(s) -
Boubacar Seydou Ramatou,
Harouna AbdoulKader,
Kpoclou Yénoukounmè Euloge,
Douny Caroline,
Brose François,
Hamani Marichatou,
Mahillon Jacques,
Anihouvi Victor Bienvenu,
Scippo MarieLouise,
Hounhouigan Djidjoho Joseph
Publication year - 2019
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.1190
Subject(s) - bacillus cereus , food science , clostridium perfringens , contamination , chemistry , european union , salmonella , staphylococcus aureus , food contaminant , cereus , detection limit , biology , bacteria , chromatography , ecology , genetics , business , economic policy
Abstract 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.