International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2018: 95.39
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
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Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2019.8(11): 1455-1462

Microbiological Investigation of Braised Meat
N'Guessan Elise1*, Cisse Mohamed1, Wognin Seraphin1 and Sindic Marianne2
1Department of Biochemistry, Research of Biological Sciences, University Peleforo Gon Coulibaly Korhogo. BP, 1328 Korhogo, Ivory Coast 2University of Liege - Gembloux Agro-Bio Tech. Laboratory of Agro-food Quality and Safety, Analysis, Quality and Risk Unit. Passage des Déportés, 2, BE-5030 Gembloux (Belgium)
*Corresponding author

Meat is an important part of human diet with strong implications in health, economy, and culture worldwide. Even if eating meat has recently become subject to criticism for health-related, environmental or humanitarian reasons, it still contribute to the gastronomic pleasure of urban and rural consumers across continents. In West Africa, meat is eaten in several forms, included braised meat which is often sale on street. The possible contamination of this prized foodstuff by the pathogen Bacillus cereus (B. cereus) and in particular by the emetic B. cereus was investigated. For this purpose, a survey to assess the braised meat production conditions was carried out from thirty three (33) vendors in Korhogo city, by using a structured questionnaire, whereas 99braised meat samples were analyzed for the enumeration of total mesophilic bacteria, enterobateria as well as the pathogen B. cereus. B. cereus strains isolated were then screened by polymerase chain reaction (PCR), for emetic strains detection. The results revealed the presence of total bacteria count (2,51 ± 0,18 to 5,04 ± 0,26 log cfu/g); Enterobacteriaceae (8,89 ± 0,55 to 9,23 ± 0,15 log cfu/g) and B. cereus (5,66 ± 0,17 to 6,99 ± 0,08 log cfu/g) in Braised meat. However, none emetic strain was detected among B. cereus isolated. The poor body and work environment hygiene of the braised meat vendors could explain this foodstuff contamination.

Keywords: Bacillus cereus, Emetic strains, Braised meat, Hygienic
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How to cite this article:

N'guessan Elise, Bakayoko Souleymane, Wognin Séraphin and Sindic Marianne. 2019. Microbiological Investigation of Braised Meat.Int.J.Curr.Microbiol.App.Sci. 8(11): 1455-1462. doi: