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Microbial contamination associated with the processing of grilled pork, a ready‐to‐eat street food in Benin
Author(s) -
Anihouvi Dona G. H.,
Kpoclou Yénoukounmè E.,
Assogba Mahunan F.,
Iko Afé Ogouyôm H.,
Lègba Gertrude,
Scippo MarieLouise,
Hounhouigan Djidjoho J.,
Anihouvi Victor B.,
Mahillon Jacques
Publication year - 2020
Publication title -
journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 43
eISSN - 1745-4565
pISSN - 0149-6085
DOI - 10.1111/jfs.12731
Subject(s) - contamination , food science , listeria monocytogenes , listeria , salmonella , clostridium perfringens , food contaminant , mesophile , food processing , biology , environmental science , bacteria , ecology , genetics
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 or Listeria 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.